Before
I became a mother my life was impossibly crazy - working, going to school
full-time (for 2 degrees at once), interning, writing books, maintaining two
blogs and trying to preserve my sanity with zero time left for myself at the end
of the day. Cooking has always been a way for me to release stress at the end
of a busy day so making quick and easy meals became my obsession - and helped
me create 3 phenomenal cookbooks
, if I do say so myself J. After I had my daughter
all the things that made my life crazy were still in place but now there is a
tiny person who my whole world revolves around. When she started eating solids
it was an easy transition, she just ate whatever I ate – never any pureed,
smashed or mushy foods just full, bold flavors and lots of variety. In the last
3 months she went from dabbling in food to eating portions that rival my own
and suddenly I found myself stressed out about dinner time. When it was just me
I could grab some Taco Bell on the way home and call it dinner, or graze on
snacks all night long while finishing up homework or writing a new chapter. But
now, I have to have a wholesome, nutritious, home cooked meal on the
table every night and the pressure of the “have to” can make life crazy
sometimes.
, if I do say so myself J. After I had my daughter
all the things that made my life crazy were still in place but now there is a
tiny person who my whole world revolves around. When she started eating solids
it was an easy transition, she just ate whatever I ate – never any pureed,
smashed or mushy foods just full, bold flavors and lots of variety. In the last
3 months she went from dabbling in food to eating portions that rival my own
and suddenly I found myself stressed out about dinner time. When it was just me
I could grab some Taco Bell on the way home and call it dinner, or graze on
snacks all night long while finishing up homework or writing a new chapter. But
now, I have to have a wholesome, nutritious, home cooked meal on the
table every night and the pressure of the “have to” can make life crazy
sometimes.
Thankfully,
I’m starting to find a balance. Cooking double portions of everything and
freezing half for the times when I just have no time to cook has been a life
saver. My other secret to stress free cooking is a good store-bought simmer
sauce. I have a growing list of favorites which I will share over the coming
year – all low sodium, no crazy scientific ingredients and full of flavor. With
a good simmer sauce you simply throw whatever protein and/or vegetables you
have hanging out in your freezer or fridge in a pan, sauté them with a little
oil, add the sauce and voila! You have a home cooked meal.
Last
night’s simmer sauce of choice was Seeds of Change Organic Madras Simmer Sauce.
It was surprisingly difficult to find a vegan Indian simmer sauce. Many of them
have some form of dairy in them but this one is a pure simple sauce. Just
tomatoes, onions, and a laundry list of spices. And that’s it, no other crazy
ingredients or preservatives. The label says it is a “red hot curry” so I was a
little worried it might be too spicy for my little one but it actually doesn’t
have much heat at all. So if you’re looking for a spicy sauce you might want to
add a pinch of red pepper flakes to it. I sautéed a bag of Garden chik’n
strips, frozen broccoli and frozen peas together in a large sauce pan with
canola oil, poured the sauce over everything and stirred until it was warmed
through and then spooned it over a bed of brown basmati rice. Pure heaven! And
my little one gobbled it up! In fact, she ate more of it than I did. You can
find the Seeds of Change simmer sauce down the “ethnic” (I hate that word) or international
food aisle.
.
It was surprisingly difficult to find a vegan Indian simmer sauce. Many of them
have some form of dairy in them but this one is a pure simple sauce. Just
tomatoes, onions, and a laundry list of spices. And that’s it, no other crazy
ingredients or preservatives. The label says it is a “red hot curry” so I was a
little worried it might be too spicy for my little one but it actually doesn’t
have much heat at all. So if you’re looking for a spicy sauce you might want to
add a pinch of red pepper flakes to it. I sautéed a bag of Garden chik’n
strips, frozen broccoli and frozen peas together in a large sauce pan with
canola oil, poured the sauce over everything and stirred until it was warmed
through and then spooned it over a bed of brown basmati rice. Pure heaven! And
my little one gobbled it up! In fact, she ate more of it than I did. You can
find the Seeds of Change simmer sauce down the “ethnic” (I hate that word) or international
food aisle. 
Tried it...yummy! Thanks.
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