Thursday, July 29, 2010

Get Sauced

After having Sidney, my first (4 years ago) I went to a fitness/nutrition coach to help me loose my pregnancy weight. I am proud to say I did loose that weight but it was really miserable at times (post-pregnancy with Lucie was much easier). My coach was not a fan of salad dressing, dips, spreads or sauces of any kind, my dinner for many months was steamed broccoli and chicken-so boring.

Since then I have learned how to eat healthy and more important I have re-discovered how to prepare really, really yummy meals. I usually have on an average three to four homemade sauces, dips, dressings or spreads of some sort in my refrigerator, all dairy free. Food is sooo much more enjoyable and exciting with a homemade sauce of some sort.

For example, did you know pesto is not just basil, parsley, pine nuts and oil? There are hundreds of pesto recipes! I use pesto in my breakfast veggie scramble, on my sandwiches, rice wraps, pizza, pasta, rice, quinoa, veggie dip, etc. I make my own sauces now because its easy, fresh, raw, preservative free, and I control the salt content (very important). I make large batches and freeze small portions for later, its so easy.

So please next time you have extra spinach, arugula, cilantro, basil and/or parsley, do not and I repeat do not throw it out. Toss it in a blender with some nuts, sea salt, and cold-pressed olive oil and your good to go! Stay tuned for one of my favorite pesto recipes.