You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
I’m not one to brag, but this tomato sauce has been described as ‘delicious’ and the ‘best thing ever!’ by one of the fussiest 6-year old boys I’ve ever met. And he proved it with an empty plate at the end of the meal. Trust me, that’s both a rarity and a very good sign.
Now don’t get me wrong, he does eat. It’s just that he is extremely fussy. There are about 10 things he enjoys and it is very hard to get him to try anything out of his comfort zone. Everything else ‘smells weird’ or ‘just looks gross’. One of the things he enjoys most is a big ol’ bowl of pasta completely smothered in red (tomato) pasta sauce.
Normally, for quickness, he has a store-bought sauce. You know, the ones that you just have to stir through the pasta and then warm everything up? And, yeah, it smelt nice enough – I couldn’t taste it thanks to a bit of pesky gluten lurking in the ingredients – but it got me thinking; surely a basic tomato sauce wouldn’t take that long to whip up? I was sure I could create a basic tomato sauce recipe, that was quick enough to make on even the most rushed evenings.
To keep with the in-a-rush theme, I’ve only used basic cupboard essentials for this sauce. The only thing that you may struggle to find is stock powder, you can find this in most supermarkets – try the Free From aisle if it’s not with the other stocks. But if you can’t find it or have no idea what I’m going on about then you can just use a crumbled stock cube. It’s basically the same thing. 😊
From start to finish, this takes around 25 – 30 minutes, including prep time. I definitely think I’ve nailed the quick and easy recipe that I was aiming for! It’s also really cheap to make, so is also ideal if you’re on a budget. This really is a perfect example of a quick and easy fuss-free homemade meal. This also freezes really well so you can even make this in big batches and store it in the freezer for an even quicker weeknight meal. Just make sure you defrost thoroughly before reheating.
This isn’t just one for the kids either! I’ve had this over rice or smothered over GF pasta with a sprinkle of fresh basil… it’s absolutely delicious! Sometimes it really is best to keep it simple.
I seriously love sweet potatoes; as a soft mash alternative, fried until crispy on the hob or perfectly roasted until deliciously crunchy. I don’t think I’ve ever found a variation that I haven’t completely loved! That’s why on Plant Power Day, I knew I had to celebrate with a delicious bowl of my favourite sweet potato fries.
I know that a lot of people find them boring, but I honestly love big salad bowls. There are so many different things that you can add to them, the variations really are endless! Swap out the protein, change the healthy fat around, or just add a whole heap of different veggies to the bowl. Whatever you do or however you eat them, I find them absolutely delicious. Today, I thought that I’d share one of my favourite and most eaten salad bowls. Easy to put together, delicious and super healthy. Introducing my lentil salad bowl.
Concealer is by far one of my favourite pieces of makeup. I can have a day where the only makeup I put on my face is concealer and a bit of powder. It’s one of those things that can be used in so many different ways; to cover under eye circles, conceal spots or any unwanted blemishes. But when you’re first starting out it can be pretty confusing. There’s liquid, matte, crayon-like sticks, skin coloured, green ones, purple ones and the whole thing can feel a bit daunting! So, let’s take it back to basics and look at concealer 101.
First up, what type of concealer to use? There are honestly so many different types and colours to choose from, I know in the beginning I found myself blankly staring at the makeup counters trying work out the difference! First of all, it really depends what type of texture you prefer; do you want a liquid based product or a creamy stick?
Personally, I prefer liquid. I feel like it rubs and blends in better and is easier to use. I also suffer from dry skin on my face and find that sometimes when I apply a more matte cream type concealer, it can sometimes leave me with flaky skin and uneven patches around the area that I’ve applied it to. But, as with everything it did take a bit of trial and error to find my perfect product.