I make some version of this sauce at least once a week-it’s really pretty easy and quick. Sometimes I use ground turkey, sometimes chicken and different veggies end up in the pot. Traditional Bolognese often has carrots, mushrooms, red wine, tomato paste, but I often use what I have on hand and what is quickest. This meal is FULL of veggies (think tons of #antioxidants and #fiber .) The #lycopene – great for skin, bone, and heart health – in the tomatoes is made more bioavailable (meaning it works better in the body) by being cooked with olive oil, since it’s fat-soluble.
Tag me if you try and ENJOY!
Don’t forget to make extra for leftovers. The sauce is even better the next day!
1 medium sweet onion chopped
2 Tbsp olive oil
1 pound ground chicken breast
1 bottle Rao’s Tomato Basil sauce (24-ounce size)
3 cups baby spinach leaves
1 Tbsp oregano
1 tsp chili flakes (or to taste)
1 cup cauliflower rice (I used frozen organic from @traderjoes
1/2 cup steamed broccoli 🥦 (see my blog for the best way to cook!)
- Pour olive oil into large pot/saucepan on medium heat. Sauté onions until they are browned. (I love the caramelized onion flavor so I cook them awhile!)
- Add ground chicken and break apart/cook until all pink is gone and it is just about cooked through (about 4-5 mins if fresh, longer if you start with frozen, which I often do.)
- Add in the sauce.
- Add in spinach and stir until it wilts into the sauce.
- Add oregano and chili flakes to taste.
- Simmer on low for at least 20 minutes ( I sometimes do 30-40 minutes or make earlier in the day then reheat for dinner. This blends all the flavors together and helps develop a richer taste as some of the water evaporates.)
- In a separate pot or pan warm up or cook cauliflower rice. I use olive oil spray so it doesn’t stick. Both fresh and frozen only need 3-5 minutes to cook.
- Steam broccoli. (Recipe on my blog under “Simple Solutions”.)
- Layer sauce and broccoli over cauliflower rice and enjoy! Top with grated Parmesan as desired. (My husband enjoyed his over whole wheat pasta. You can use zoodles too!)
Yield: Serves 8
- 12 ounces fresh or frozen cranberries
- 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
- 3/4 cup coconut sugar
- 1/2 cup water
- 3 tablespoons agave
- 2 tablespoons orange juice
- 1/2 teaspoon kosher salt
Combine cranberries, pears, coconut sugar, water, agave, orange juice, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger.
Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
Try this sweet, healthy alternative to apple pie on Thanksgiving or any time during the year.
- 6 apples (choose your favorite variety!)
- 1/2 cup raisins and/or dried apricots
- 1/4 cup chopped walnuts OR pecans (or other nuts)
- 3/4 tsp grated orange zest
- 3/4 cup water
- 3/4 tsp powdered cinnamon
- 3/4 tsp powdered nutmeg
Preheat oven to 350F. Remove apple cores and peel around core opening. Place apples in shallow baking pan. Stir together raisins, nuts, and zest in a small bowl. Add water and spices to saucepan and heat until it boils. Simmer at low heat for 2 minutes. Fill each apple core with nut mixture. Spoon the hot mixture over each apple. Place pan in oven for 30-35 minutes or until apples are soft. Enjoy!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings
- 1 tbsp. olive oil
- 1/2 c. chopped onion
- 1 tsp. dried thyme
- 1/4 tsp. salt
- 8 oz. oyster mushrooms, sliced
- 1/4 c. dry sherry
- 3 c. mushroom stock
- 1 1/2 tbsp. almond flour (or use all-purpose, wheat, oat, rice etc)
- 2 tbsp. water
- 2 tbsp. olive oil (or ghee/butter/margarine as desired)
- 1/8 tsp. black pepper
- Heat oil in skillet over medium-high heat. Add onion and sauté at least 1 minute. (I cook a little longer as I love the caramelized onion flavor.) Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in mushroom broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
- Whisk together almond flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in oil (or ghee/butter) 1 tablespoon at a time and pepper.