What an amazing week! I have just returned home from a week in Scotland with my fur boys and fiancé and now feeling fantastic with a hint of melancholy. To start off it has been a mad few weeks of celebrations and I am thrilled to be a part of all of the wonderful events that is happening in my family this year.
Firstly, there was a hen do for my greatest girlfriend/step-sister who is to wed soon, then there was a christening for my adorable handsome nephew, then it was my birthday last week and I turned the big 3-0! Wow. I am now officially 30 and it seems I am now an honorary adult. Surprisingly I am quite excited about this new phase of my life and looking forward to what this year (and more) will bring. On the big day I travelled to Scotland with the pups and mister for a week of relaxing and exploring which was absolutely spot on, including beach walks, hill walks, countryside walks, reading, eating, and turning into the hulk whilst screaming at the youngest pup to get a dead bird out of his mouth (whilst he also tried to eat jellyfish, poo and anything!!). Overall, it was a fantastic week (minus the poo and dead birds).
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Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
We then travelled back to celebrate the wedding of my step-brother and his new wife. The last few weeks have been crazy but full of lovely celebrations. It seems my family (myself included) want to celebrate a lot this year – and why not – life should be celebrated even if it means we all squeeze it into one mad year!
Which reminds me…three months until I become a wife. Wow, I really am an official adult this year. Plus, I get to return to Scotland after the wedding for more adventures, hopefully without the hulk moments with the youngest pup.
So, the recipe. This has to be one of the simplest and easiest cooked recipes I have ever concocted. All it requires is two (maybe three) ingredients and BAM you have a very satisfying meal. This kind of meal is one of my ultimate favourites as it includes lots of spaghetti and I find it hits the spot for taste, comfort and satisfaction. I have a lot of pasta in this meal, and you really should too to ensure you are eating enough calories, but feel free to reduce the quantity to your own taste and goals. Do not fear the carbs, they are incredibly good for you. I would recommend that you get gluten free spaghetti which is generally made out of rice and corn and is easy to buy in most supermarkets in the ‘free-from’ section.
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This type of meal might not be for everyone, but if you love pasta, lots of pasta, and simple food then I highly recommend you give this a go. Another tasty addition to the meal is good quality Kalamata olives. When in South Africa I got some amazing black Kalamata olives from a farm where they were grown and produced. They were incredible when added to this meal, but sadly I have run out of them now. If using olives I strongly suggest you use the best possible for ultimate flavour and quality. Sometimes, I like to have a bowl of lettuce on the side. If you was going to add other ingredients to this meal then of course you would need to reduce the quantity of spaghetti, however don’t worry if adding lettuce as there are minimal calories. But for simplicity sake stick to this recipe. Your digestion, body and mind will thank you.
Here is the recipe for the Tomato Spaghetti Bowl.
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GLUTEN FREE | DAIRY FREE | REFINED SUGAR FREE | EGG FREE | NUT FREE | LOW HISTAMINE
Tomato Spaghetti Bowl
Ingredients
Serves 1
- 200 to 250g rice and corn spaghetti, uncooked (gluten free spaghetti)
- 4 to 6 salad tomatoes
- Optional: small handful black Kalamata olives added to the dish. Bowl of lettuce on the side.
Method
- Boil water in a pan. Use a deep pan. Make sure it fills at least half of the pan, enough to cover the spaghetti whilst cooking.
- Add the spaghetti to the pan. You can break the spaghetti in half if you prefer, just take enough in your hands to break in half.
- Cook the spaghetti for 10 to 15 minutes in boiling water or until a dente.
- Meanwhile, chop the tomatoes into chunks then add to a pan.
- Add a little water, not too much as it will become too liquidy. Just enough to wet the bottom of the pan.
- Cook the tomatoes until softened and reduced.
- Once the spaghetti is cooked, drain the pasta, then add to the tomatoes.
- Stir the spaghetti and tomatoes together then serve in a big bowl.
- If you have good quality Kalamata olives then add to the bowl.
- Enjoy!
FEEL GOOD WITH FOOD. AND CARBS.
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Clik here to view.