A lot of my clients come to see me because I can relate to them and they can relate to me. I'm a middle aged mum of two who attempts to work out 2 or 3 days a week and enjoys a glass of wine some evenings (well most evenings but only red these days!). I've worked for 20 years in a corporate role but when I hit 40 I choose to go down a different path for me and my family and pursue a career in something that i was passionate about.
Many of my clients are also working mum's who want to be able to give their kids a home cooked evening meal after they've had a long day at work instead of reaching out for heavily processed convenience foods. As a busy working mum myself (I am currently writing this as my 3 1/2 year old is glued in front of the telly watching strawberry shortcake! - not good I know but needs must!) I too find it difficult some evenings to provide that nutritious meal that I know my kids need when they've been on the go all day at school or nursery and on occasions find myself either wishing I had a ready meal available or reaching for the takeaway menu (I'm no angel!). So what I try to do is plan ahead and batch cook so that I know that there is always something packed full of veggies that I can pull out of the freezer in an emergency...
Today's little gem that I always have a batch of in the freezer is an antioxidant busting pasta sauce. I simply serve it up with some brown rice pasta or red lentil pasta (this is a new fav of ours!) and maybe a small grating of cheese for the kids (if it helps I'll do it!) and bob's your uncle. And you can pretty much use whatever veg you have in so no waste - win win!
1 tbsp Coconut Oil
2 onions chopped
2 large cloves of garlic crushed and chopped
1 leek chopped
2 sticks of celery chopped
2 red peppers chopped
2 carrots grated
2 courgettes grated
½ grated sweet potato
1 large pinch of dry mixed herbs or 1 handful of fresh chopped mixed herbs of choice
2 bay leaves
2 x 500g cartons of passatta
1 x tin of plum tomatoes
1 large glug of apple cider vinegar (with the mother for added enzymes)
1tbsp of blackstrap molasses (can omit this)
Himalayan pink salt and ground black pepper
Fry the veg together in a large saucepan for a few minutes, then add all the other ingredients. Cook until veg is soft (30-40 mins), remove the bay leaves and leave to cool for a bit before hand-blending together to form a sauce. This will make enough sauce for about 4 meals (for 3 people) so separate into batches in suitable freezer containers and freeze. Home Bargains sell a plastic freezer bag with a zip and base that stands up. I use this sauce in anything from pasta, spaghetti bolognaise type dishes, shepherds/cottage pie.