Vegan

Hidden Veggie Pasta Sauce

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It’s official.. I’m quitting Atkins! I try.. I really try.. but it doesn’t go with who I am anymore! Atkins was my diet to go whenever I wanted to lose weight, but I just can’t handle eating animal all day long! And I tried to do a vegetarian Atkins, but it didn’t work.. and hey,  everyone eat wherever they want, but myself I made the decision of consuming LESS animal products since before Mia was born, and so far it’s been like that, so with that being said: Meatless Monday’s are back! And probably, I’ll stay at this weight for the next couple of years lol!

I got this recipe from one of my favourite local Instagrammers: @thepurelife_ and it’s been a complete success with the whole family!! And I had to say, that I had my doubts because Mia just to like her pasta with NO sauce, but she truly loves this recipe!

Ingredients:

  • 3 tbsp of avocado oil
  • 1 Large yellow onion, chopped
  • 3 garlic cloves, minced
  • 8 tomatoes
  • 5 large carrots
  • 1 red bell pepper, chopped
  • 1 cup of mushrooms, chopped
  • 1 small zucchini, chopped
  • 4 Tbps dried herbs ( I used basil, parsley and one that I love called “Mrs Dash ” you can get it at Costco )
  • 2 Tbps dried oregano
  • Himalayan Salt
  • 2 Cups of pureed organic tomatoes
  • 2 Cups of organic vegetable stock

 

1- In a large saucepan over medium heat, saute the onion and garlic cloves in the olive oil for 1-2 min. until translucent.

2- Add the vegetables and saute for about 5 min, until almost browned, to add flavor.

3- Reduce to a low heat. Add the herbs, salt, pepper and saute some more. Add the passata and mix some more.

4- Bring to high heat, add the veggie stock and then let it simmer for another 20 min. or so until the vegetables are soft. Taste and add salt, pepper or herbs accordingly. I like mine with lots of dried herbs so I always add extra, but this is optional!

5- In a high- speed blender, blend the sauce until really smooth. Be mindful of the heat and let the sauce cool before blending. Pour into a glass container and let cool even more with the lid off for about 30 min. Close and store in the fridge for up to 5 days. You can alternatively freeze this sauce in plastic bags once it has cooled.

6- Serve with your favourite pasta.

Happy Monday everyone!

Xo,

Athenas

Annaliisa Kapp and Shae Workshop PLUS Vegan Recipe

A couple days ago, I attended the most amazing health workshop ever!! And I think the reason why it was such a success for me, it was because the powerful combination of these two woman on my pic.

Let me start with the beginning.. I’ve been following Annaliisa Kapp on Instagram for quite some time, Not only is she a Holistic Nutritionist but also a big influencer here in the White Rock/South Surrey area, so when I saw her post about this event that included a Kindalini yoga class with Shae I knew I had to attend.

I’m not a big fan of Kundalini to be honest, but this was a completely different experience!! Shae is a creative movement Therapist, and she makes her class so UNIQUE! The energy in that room felt sooo powerful, I’ve never been in a Yoga class like that one before. We were dancing, pushing our bodies, breathing energy, FULL of GOOD vibes.. seriously YOU  HAVE TO EXPERIENCE THIS!

When the incredible class was finished, It was Annaliisa’s time! She started sharing her story of how she became passionate about Wellness, and I felt so connected with her because I’m experiencing bouts of emotional eating and I do not take care of myself of how I used to, so being able to refresh my mind with all of the tips, products etc. was a great reminder for me!

I can’t wait to share with you some of her favourite local products! But in the meantime, I will leave this recipe for you for meatless Monday! Check out her website: https://www.annaliisakapp.com/ and follow their Instagrams @annaliisakapp and @shae_savage for more info, I’m sure you are going to love them!!

Xo,

Athenas