Roasted sauce

This is my OBSESSION lately. I love making my own tomato sauce and keeping it in the fridge for the week, easy and quick to grab and add to my zoodles, or any veg.

Servings: 1 jar
3-4 hours

5-10 juicy tomatoes
5-10 garlic cloves (depending how much garlic you like)
2 tablespoon of salt
3 tablespoons of olive oil
2 tablespoons of crushed black pepper
2 tablespoons of garlic powder
1 tablespoon of chili flakes
1 small white onion
5-10 mushrooms (up to you)
1 1/2 tablespoons balsamic vinegar

Preheat your oven to 200

chop all your veg roughly into halves, and cut the onions into strips to break apart. Lay all your veg on a baking sheet and pour your olive oil, balsamic vinegar, salt, pepper, garlic powder, and chili flakes all over. Make sure every veg is covered completely with your oil and seasonings.

Roast your veg for 3-4 hours. Keep checking on your onions make sure they do not burn. Sometimes I take the onions and mushroom out first, then tomatoes, and then I let the garlic finish up and remove when golden brown!

I then blend all my ingredients in a food processor, or nutribullet or blender, whatever you have! Then store in the fridge until you use!

When I use my sauce I pour in a can of chopped tomatoes to the sauce pan to add extra flavour!


Spaghetti with zucchini

Servings: 2-3 people
15-20 min prep

Use roasted sauce (recipe in next post)
Use half a box of spaghetti noodles (more if needed)
1 tablespoon of salt
2 tablespoons of olive oil
1 large zucchini
1/2 stick of butter (more or less depending on you)
1/2 tablespoon of chili flakes
1 can of chopped tomatoes
1/2 tablespoon of dry basil, and a handful of fresh basil
parmesan cheese


Have a pot of water boiling with salt and olive oil in it.

In a sauce pan add your roasted sauce, and chopped tomatoes, dried basil, and butter. Let that simmer for as long as possible on low heat to let the flavours marinate. In another small sauce pan add butter or olive oil and your chopped zucchini, and sprinkle salt, pepper, and chili flakes on top. Cook until golden brown then remove from the pan and set aside. Cook your noodles for about 5-10 min then drain.

In a bowl combine your noodles, sauce, and zucchini. Then for garnish add fresh basil and parmesan cheese. (:

This is my go to spaghetti when you have little time to cook and extra sauce in your fridge. I use this sauce with zucchini noodles and my lasagne too!


Tortilla Soup

Servings: 3-4
15 min prep
30 min cooking

1 box of chicken broth or vegetable broth
2 tablespoons extra virgin olive oil
1 can of chopped tomatoes
1 small white onion or red
1 cup frozen corn
1/2 teaspoon kosher salt
3 celery stalks
2 carrots
1 zucchini
1 can of white beans
1/2 teaspoon cracked black pepper
hand full of crushed tortilla chips
1/2 stick of butter
3 garlic cloves

I honestly added every vegetable I had in our fridge, it was one of those nights. lol (:

I first added chopped all of my vegetables and put them to the side. You then melt the butter and olive oil and add in your onions, celery, and carrots. Cook them down for a few min and then add the can of beans. I drain my beans and wash them, but my mom adds the liquid of the canned beans into the soup. So its really what you prefer. Then I simmer for a little, add my salt and pepper. Then I add the rest of the vegetables and the canned tomatoes. Let that simmer for 5 min. Then add your chicken broth and any other ingredients you want to throw in the soup. You really cant go wrong with what you add so have fun with it. I let my soup simmer as long as possible to let all the flavours mix and fall in love with each other.

When I serve the soup I add some parmesan cheese, tortilla chips, and fresh cilantro!

Hope this warms you up this winter!

Spicy Sweet Potato Fries & carmalized onions


Servings: 2
20 Min cooking
10 Min Prep

1 large sweet potato
8 cherry tomatoes chopped
1 small white onion chopped
2-3 garlic cloves
1 small red onion chopped
1 can black beans (if you can find them at your local store)
1 cup sharp cheddar cheese shredded
1/2 cup olive oil
1/2 cup coconut oil
1 Table spoon honey
I use kerry gold Irish butter
1 plate with a few paper towels laid down

(I made a side of guacamole for dipping, I’ll post the recipe soon!)

Preheat your oven at 350°
Cut the sweet potato into thin shaped fries. Then in a pan pour your oils and however much butter you want. When your oil is hot, put enough sweet potato fries in the pan, but do not clutter (make sure oil is seasoned with sea salt). Leave the fries in the oil for 2-3 min (or until golden), then you place them on a plate with paper towels under the fries to retain the access oils. After you put the sweet potatoes on a tray to go in the oven. Once finished with all fries, simply put them in the oven to get crispy for 10-15 min.

Cut your onions and place them in the oil that your fries were just in. Add about 1 Table spoon of butter, 1 Table spoon of honey, salt, pepper, and chili flakes. Then let it saute on low-medium heat! Saute onions until golden dark brown.

Put your garlic in the same pan on medium heat and add chopped tomatoes and some oil or butter if you need. Saute for about a min, you just want their flavors to burst more.

You could also use black beans! As I am in Germany I could not find black beans at the time sadly.
Put your black beans in a pot, add a pinch of sea salt and pepper and cilantro.

Pull the fries out after some time, and put the shredded cheese, black beans, saute’d onions, chopped tomatoes and garlic! Put back in the oven for about 5 min, or until cheese is melted! ( :

Serve with Cilantro on top, sour cream, or salsa!

Easy Kid friendly nachos!