Today was a very busy Sunday. I usually like to lay low on Sundays, recover from the hectic work week and whatever weekend festivities that took place, but today there was much to do...although it seemed to be all centered around eating.
I started the day with some fresh brewed coffee with some skim milk, a little bit of sugar, and a lot of cinnamon.
Cinnamon is good for a few reasons:
1. Its delicious, so that is reason enough.
2. It is said to help lower cholesterol.
3. It reduces stroke risk by forty percent, protects against degenerative diseases like Alzheimer's, and protects against the general effects of aging. Other spices that offer these benefits are rosemary, turmeric, basil, oregano, thyme, and sage. You should aim for 3-7 teaspoons of any combination of these spices every day. (From Women's Health article 12 Ways Your Brain Power Can Be Boosted).
I then made an egg+cheese+ham breakfast sandwich.
Heat a frying pan over medium heat. Spray with cooking spray, and crack egg into pan. Cook for a couple minutes on each side.
Then put ham (I used 97% fat free honey roasted ham) on the pan, put egg on top, then add the cheese - this will heat the ham and melt the cheese.
Put on a toasted english muffin and enjoy! I also had sliced apple on the side.
After breakfast we drove to Warwick, Rhode Island to join my family for the annual ALS Walk. We walk every year to remember my Uncle Steve, who passed away from ALS in 2006.
I spent most of the afternoon with this lovely lady:
On my shoulders is Madeline, my four year old cousin, and to the right is Carter, her twin brother.
After the walk we all went to eat at Bertucci's. I'm always happy to eat there because their pizza is amazing and I love their rolls!
The kids food came out first. I was a little bit jealous.
Madeline got a black olive pizza, her favorite. Perhaps that's why we get along so well - as a kid my favorite was black olive too, and I still love it now.
Sometimes Madeline and Carter need a little coaxing to eat their meals...
We ordered several large pizzas for the rest of us. I had a piece of margherita (mozzarella slices and fresh basil) which is always good from Bertucci's, and also had a piece of spinach ricotta, which I'd never had before but loved! Anything with ricotta cheese makes me happy.
After eating a late lunch, Pat and I raced back up to NH to catch the Patriots game. We weren't terribly hungry after having lunch, but if you're going to watch football, there need to be snacks!
|Carrots and Organic Hummus|
|Chili and Baked Tostitos Scoops|
This was chili that was left over from a big pot we'd made and froze. I'm sure we'll be making more soon as fall is upon us, and I'll post the recipe then!
Meat Sauce with Pasta
- Ground beef
- Ground sausage
- 1 green pepper, chopped
- 1 medium sized onion, chopped
- 1 tomato, chopped
- 2 cloves garlic, finely minced
- 2 - 28 ounce cans of Pastene Kitchen Ready Ground Peeled Tomatoes
- 1 - 16 ounce can diced tomatoes
- 1 - 15 ounce can tomato paste
- Red Pepper Flakes
- 2 bay leaves
- Salt and Pepper
- Flax-Seed Oil
Get 3 burners on the stove going at once:
1. Large pot - add both cans Pastene Ground Peeled Tomatoes, can diced tomatoes, and half can tomato paste. Heat on medium.
2. Large frying pan - add ground beef (I used about 1.25 pounds of 96/4 lean beef) and ground sausage (I used 1 pound of Italian hot). Heat on medium. You'll need to use a spatula to break up the meat as it cooks, cover, then break it up...continue with this every few minutes until the meat is browned throughout.
Its easiest if you use a spatula with a flat bottom so you can break up the meat.
3. Skillet - heat flax-seed oil on medium and add minced garlic. Cook until garlic is translucent. Flax-seed oil is a good alternative to olive oil because its much higher in Omega 3 fatty acids.
As the garlic cooks, chop the onion.
Add the onion to the garlic and continue to cook on medium, until the onions are also translucent.
Chop the green pepper, and add to the skillet.
Cook for a few minutes, then add the remaining 1/2 can tomato paste and the chopped tomato.
Stir in and cook for several more minutes. Also stir in 2 tablespoons sugar, 1 teaspoon salt, and about 1 tablespoon each basil and oregano.
As you've been adding veggies to the 3rd skillet, you should also have been stirring/breaking up the meat. At this point it should be done (brown throughout). Drain the fat from the pan.
Return to stove and cook a couple more minutes, then add meat to the large pot of tomato sauce.
Then stir in all of the vegetables and herbs from the 3rd skillet:
Turn heat to medium-high until you see the sauce begin to bubble (you should never let it boil) then turn to low. Add about 2 more tablespoons sugar, 2 bay leaves, and red pepper flakes to taste. Cover and cook for at least an hour (or a few hours if you have time), stirring occasionally. The sauce tastes better the longer you can cook it for.
Cook pasta (I chose whole wheat spaghetti) and cover with sauce!
I need to give props to Pat, who was the brains behind the sauce. He makes a mean meat sauce! I thought it was great, but he said in the future he'd use a 2:1 ratio of beef to sausage (instead of the close to 1:1 ratio we used tonight) so the sausage doesn't overpower the beef.
This is great to make on a Sunday and reheat for quick lunches or dinners throughout the week!