If you're a home vegetable gardener and anything like me, you'll have loads of tomatoes turning red and be looking for idea's on how to use them. Even if you don't have tomato plants, they are cheap to purchase at this time of the year, or grab a can of tomatoes instead - but just ensure there are no added things you aren't wanting in the can. The fresher and more close to nature we can get our tomatoes, the more nutrient-dense, however season and convience isn't always on our side, so in these cases it's ok to opt for the canned tomatoes. This super easy to make sauce has so much flavour, yet it is full off nothing but nutrients to nourish your body. There is no refined sugar or preservative-containing foods, and it takes only a few moments to create. Give it a go and let me know what you think! Serves two
Ingredients 400-500 grams approximately of chicken pieces (no bones) 8 large tomatoes 1 red capsicum 3-4 cloves of garlic 1 onion, chopped 1 teaspoon honey 1 tablespoon fresh thyme (or 1 teaspoon dried) Sea salt and black pepper Directions Cut chicken into desired sized pieces. Place four of the tomatoes, the red capsicum and the garlic into a high speed blender and blend until smooth. Pour into a fry pan. Place the remaining four tomatoes into the blender and pulse a couple of times to chop but leaving them chunky. Pour this into the pan. Add the onion, honey, thyme, salt and pepper to the pan, and turn the heat on to medium. Add the chicken into the tomato sauce mixture and gently mix using a wooden spoon. Place a lid over the pan and leave to simmer for 10-15 minutes, stirring every couple of minutes, until the chicken is cooked through. Serve on its own alongside vegetables of your choice, or try placing on top of zucchini noodles for a delicious variation of spaghetti bolognaise.
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Kerri van de Loo - Mindfulness coach, Personal Trainer, Nutrition Coach & SELF-LOVE COACH:Join our Online Wellness Club here: https://www.bodyessence.co.nz/wellness-club.html Categories
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