Detox...AGAIN! (and Ground Beef Stir Fry)

Beef Stir Fry (Emergency Protein)

Well, I'm officially in the middle of yet another detox. *sigh* This one was prescribed to me by my new Naturopathic Doctor, Dr. Filipini (http://www.abundantlifehandw.com/). I'm on day 11. I can honestly say that having done Whole 30 twice now (we did our second round this January) has prepared me for this like nothing else could have. This detox is a little more strict in the beginning, but overall not too bad.

My boys have both asked me now "Mommy, what's wrong with you?" Good question boys! They want to know why I'm going to the doctor all the time and why I can't eat stuff they can eat. A month ago I would've just said, "I don't know, but Jesus is healing me."

This month, I think I have an answer. 

My new doctor believes that my lack of stomach acid -- which, apparently, has been a chronic problem of mine, and now magnified over the last two years of taking PPI's (proton pump inhibitors, specifically Nexium) -- has hindered my body from absorbing the nutrients and vitamins in my food. (This article is one in a series by Dr. Chris Kresser with lots of good info.) This has wreaked havoc, causing muscle pain throughout my body, thyroid symptoms, anemia, hypoglycemia, adrenal fatigue, and even messing with my ever-beloved hair. The craziest part is that he says that when your body can't get minerals from your food, it starts to leach them from your bones and teeth. Hello sensitive teeth and narrowing spine! It all makes sense. And I am so grateful to have someone walking me through a healing protocol.

I'm beginning to feel better, and even though hope has never gone away it's increasing. Don't get me wrong, it is difficult to celebrate without the tradition of sugar. We had my big boy's 6th birthday party last Saturday, and I almost had a panic attack while cutting the cake. I literally had to walk away. I just kept thinking I'm never going to eat this again! which may or may not be true, but either way, SO HARD!

At this point I'm ten days sugar free, and I'm still alive! Imagine that. I've got about a hundred supplements I'm taking to repair my gut and help my body out with the vitamins it is unable to absorb. Woo hoo!

So, here's a little recipe that has gotten me through two Whole 30's and the beginning of this new detox I'm on. I'm such a foodie it's hard not to think about what I'll be allowed to eat and how I'll make it taste good.

One of my favorite websites for paleo eats is nomnompaleo.com. It's a fun site and she has great recipes! This Emergency Protein is my inspiration for this delicious and super easy ground beef stir fry.

Ground Beef Stir Fry

1-1/2 lbs Ground Beef (Grass fed is best!)
1 large Carrot
1/4 head Cabbage
1 small head Broccoli
1-1/2 tsp Salt
1/2 tsp Pepper
Garlic Powder
Onion Powder

Heat a large skillet over medium heat. Add the ground beef (you could also use ground turkey, yum!) and break it up in the pan. Add salt, pepper, and garlic and onion powders to taste. While the meat is browning, slice the carrots, cabbage, and broccoli really thinly. I like to use a mandolin for this because it's so fast, plus the veggies cook up really quickly.  When the meat is browned, add the veggies. Toss everything to coat the veggies in the fat. Cover and let it cook for about 3 minutes or so. Check it and toss again. Cook to your liking of veggie tenderness. I tend to let them go for a good 5-7 minutes. Taste and adjust seasoning. You'll likely need a little more S&P for the veggies.

I served this over left over sauteed Brussels sprouts. YUM!

Turkey Chili with Beans

Before and After of my now clean Kitchen!

What a great weekend! I accomplished so much this weekend thanks to the Living Well Spending Zero challenge I'm participating in. I can't even tell you how nice it is to have my kitchen, bathrooms, and living spaces spic and span! Not to mention clean and organized kids' rooms. Phew!! Hubby and I even had energy to wash both our cars and finish putting up some decor in our bedroom. Since starting Whole 30 I seriously feel like we are different people. We've spent a lot of time in the past sitting on the couch, tired and spent just from the week's activities. Since we're almost through our Whole 30 we are feeling the "Tiger Blood" as they call it -- this energy that is awesome!! If you haven't considered a Whole 30, I highly recommend it! It's not easy, but the longer it goes, the better I feel.

Grilled Salmon with Baked Sweet Potato & Sauteed Cauliflower

People always get hung up on, "But what will I eat?" Well let me tell you we had some yummy meals over the weekend! Chili Stuffed Hot Dogs, Tuna Salad Lettuce Cups, Grilled Salmon (I promise it practically tastes like steak!) with Baked Sweet Potatoes & Sauteed Cauliflower, Grilled Shrimp Skewers with Roasted Green Beans... Oh yum! We are not missing out here folks! Ok, if I'm being honest, I would have loved a piece of the Pumpkin Pie my boys ate with my parents on Friday night after their dinner out. I am really sad that it's pumpkin season and I can't have pumpkin pie!! But, other than that, not missing out one bit!!

So clean! My li'l guys have already made a mess of it!!

But enough about that, on to my chili recipe... I love chili. If you've looked over my recipes here you know I already have Slow Cooker Turkey Chili, and I love that one too. But here's the deal, GERD is no joke, and if I eat all those tomatoes I might die.  Ok, I probably won't die, but I will definitely be up all night choking back Tums and having to sleep sitting up. No fun.

So, as you can imagine when I saw on Diners, Drive-ins, and Dives someone making white bean turkey chili I frantically took notes! Then I made my own version, which my family loves. We eat it all the time, and my boys have even gotten over the peppers. I'm telling you they drink it out of their bowls! I had never thought to omit the tomatoes. I figured they add some sort of yumminess that I wouldn't be able to replicate. But I was wrong! Woo Hoo!!

I love making this chili on Sunday or Monday night and then eating it for lunch all week. But, since we're on Whole 30 (day 22!!! Almost done!!) I've had to omit beans too! Boo. I did find this recipe, which is pretty good but needed a little extra seasoning and only almost hit the spot. Fortunately for you I have a friend who needs some meals this week and I decided to make for her my yummy Turkey Chili with Beans, and share the recipe with you. Aren't you lucky! Traditionally I make it with small white beans, but today I used the beans I had on hand, and it still turned out delicious!

Turkey Chili with Beans

Turkey Chili with Beans

Ingredients

Olive Oil
1 each Red & Green Bell Pepper, diced
1 medium Yellow Onion, diced
3 Cloves Garlic, minced
1 lb. Ground Turkey
1 quart Chicken Stock
2 cans Beans, drained and rinsed (white, pinto, or black all work well)
1 Tbsp Chili Powder
2 tsp ground Cumin
1 tsp dried leaf Oregano
1 Tbsp Seasoned Salt
1 tsp instant Minced Onion
1 tsp Garlic Powder (NOT garlic salt!)
Salt & Pepper to taste

Directions

In a large pot over medium heat add Olive Oil just to coat the bottom of the pan, about 2 Tbsp. Add the Onion and the Bell Peppers and cook until translucent. Add the Turkey and the minced Garlic, season with Salt and Pepper, and cook till no longer pink. Once the meat is cooked through add a some extra Cumin and Chili Powder, and stir it around to bloom the spices.

Now add the Chicken Stock and the Beans, as well as the measured seasonings. I almost always add extra Garlic Powder, but that's up to you. Bring to a boil, then let simmer for 20-30 minutes, just to bring the flavors together. Taste and season with Salt and Pepper.

Serve it up and enjoy!!

I've found a new way to enjoy chili: on top of a split (Whole 30 compliant) HOT DOG! Who would've thunk!!

How do you like your Chili??
 

I Know... Crazy, Right!

Pork Carnitas "Tacos" with Sauteed Peppers and Curtido

I started following Ruth Soukup of Living Well Spending Less on Facebook a few months ago because in addition to struggling to keep my eating under control, I may or may not have a spending problem. *sigh* I know, I know. I'm shameless. I have several theories why I'm like this, but I'll save that for my therapist! Anyway, so I saw Ruth's book and website and thought she might have some wisdom I could glean. Well, as you can imagine, when she offered up her program Living Well Spending Zero (LWSZ) at the beginning of September I signed up! Then we started Whole 30... the week before the LWSZ program was supposed to start. Whoops! I didn't put it all together until we were totally committed to the Whole 30. I didn't want to flake out or make yet another excuse to not do it, so I decided since I had already committed to LWSZ I would just jump in and do both! I know... Crazy, right!

The idea of spending ZERO is super intimidating. And since we are on Whole 30 it's not like I can just pull out whatever's been in the back of my freezer for dinner (I'm talking about you Al Pastor from Christmas last year!), or the 20 cans of beans I found in my pantry. Seriously, why do I need so many cans of beans?! Fortunately the LWSZ program accounts for necessary food spending and things you've already committed to. *Phew!* We decided to set a reasonable, not too tight but not too spendy, budget for ourselves, and gave ourselves a very modest Costco budget. And you know what? So far so good. I actually went to Costco and only spent $40!!! Can you believe it?! That NEVER happens! Just the necessities: eggs, broccoli, bananas, almond milk, and napkins. I was so proud. So were my boys. Aren't they the cutest!

I only spent $40 at COSTCO!!

Honestly, I thought this would be much harder than it has been, both challenges really. I mean we had already started eating much cleaner and eliminating a lot from our diets so that helped a lot with the diet, but I had not been cutting back on spending at all. I had been thinking about the challenge and trying to prepare myself mentally, but that's about all the preparation I did. Funny thing, I woke up on October 1st and thought, "I want to go shopping!" So far that's the extent of my withdrawal.

What I've found is that I am an emotional eater/shopper. When I'm stressed or when I don't get enough sleep (thanks little man for keeping me up all last week!), or when I feel uncertain or sad or insecure, I eat. Or I shop. Or I do both. Boo. It's something that kills me on the inside. I know that I should run to Jesus, but I avoid getting intimate and allowing Him to deal with the issue at hand. I want to be better but if I'm honest I find that healing hurts. It's uncomfortable to change.

But I feel like I've been ready for change for a long time. Obviously, since I've been talking about Whole 30 for a year now! Now though, my heart is ready for change. And I think that is what I'm learning here in this first week of LWSZ. I'm ready. I'm ready to move forward. I'm ready to take action. I'm ready to change.

In this first week of our spending freeze we have spent barely more than a third of what we had spent last month by this time. One week and I have already saved almost $650. Wow, that seems like a lot. I told you I have a problem. Last month we had already eaten out three times, I had one Starbucks run, our Costco bill was like "add a zero" to what I spent this month, and there were about 8 shopping trips divided between Home Goods, Michaels, Ross, and Marshalls. Wow! I'm tired just thinking about it. So, yeah. Now it's out there. And I'm glad. It's freeing. And more than that it's empowering to know that I don't have to go running all over town buying up whatever I can find to be happy. (In my defense, I was decorating for Fall, and Hubby had given me a budget to decorate our bedroom. Just sayin'!)

Over the weekend we had to figure out what to do with ourselves other than go out to eat and go shopping. Yeah, it's pretty much tradition. We watched movies with the boys. We went to the park. And we made the most delicious carnitas! I served them with curtido (Salvadorean coleslaw, as I like to call it), and sauteed peppers and onions, in lettuce cups. OMIGOSH! They were so good! I found this recipe on Host the Toast, which I adapted for the ingredients on hand. Delicious and thrifty!

These Lettuce Wrap Carnitas Tacos are kid approved!

Here's my recipe for Braised Pork Carnitas:

Ingredients
1 (4-5 lb) lean boneless Pork Roast, trimmed of excess fat and cut into 3" chunks
1 tbsp Olive Oil
1-2 cups Green Chile Salsa with tomatillos (the kind from Trader Joe's is good!)
1 large White Onion, diced
5 cloves Garlic, minced
1 Chipotle in Adobo, from can, chopped, plus 1 teaspoon sauce
2½ teaspoons Cumin (I just put in a couple palmfuls because it adds so much flavor!)
1½ teaspoons Kosher Salt
1 teaspoon Black Pepper

Directions
Season the meat liberally with salt and pepper (and some garlic powder if you've got it!). Add the olive oil to a large skillet over high heat. When the oil is hot add the meat. Let it sear on each side for 2-3 minutes until brown. Cook the meat in batches so you don't overcrowd the pan.

Throw the meat into the slow cooker once it has seared on all sides. On top of the meat add the rest of the ingredients. Cook on low for 6-8 hours. Stir it up after about 3 or 4 hours to make sure all the meat is in the liquid.

After about 6 hours check the meat to see if it is ready. You're looking for tender meat that shreds easily. You'll know if it's ready when it falls apart with just a little tug. Taste for seasoning. It may need more salt and pepper. Turn the broiler in your oven on high and make sure your oven rack is in the top 1/3 of the oven. Shred the meat and put it in a single layer on a sheet tray.

Now here's the magic: pour some of the broth from the slow cooker over the meat and put it in the oven to broil for 5 minutes. Now pour some more broth over and broil for another 3-5 minutes. You want the meat to start to crisp up and brown on the top. I had to do the full extra 5 minutes, and then a little longer with the oven door cracked. Basically you're getting crispy carnitas without having to fry them! I know! Brilliant!!

Once it's browned serve it up on your favorite mode of transportation into your mouth! What's your favorite taco shell?

*P.S. Sorry for all the blog look changes! I'm not crazy, just like to redecorate. ;-D

Whole 30 -- How I'm Making It Work

First off let me just say I am LOVING how I feel on the Whole 30 plan! After the first week, literally on day 8 I could sense the difference. It wasn't until day 10 that I realized I hadn't needed a nap on Monday (!) or Tuesday!! Now, I have two boys, 3 and 5, who take a lot of energy. Usually by their nap/quiet time I am pooped and lay lifelessly on the couch for at least an hour. Days 8 and 9 I exercised! That's how much energy I had!! WHAT!?!

Now, you may be thinking, "Aren't you still doing it, why are you talking about this energy as if it's in the past?" Good question! Just as I was relishing all this extra energy and realizing that I had a whole extra two hours in my day, Number 2, as we call him, decided to start getting up multple times a night for the following FOUR nights!! (Insert tired mother emoji here... why don't they have one of those, btw?!) So, last night was the first night in awhile during which I was not requested multiple times in the bathroom -- for no. good. reason. All that to say, even being awake all night those four nights, I still had plenty of energy most of those days. I wasn't jumping on the treadmill or forgoing my nap, but I was still facing the day with some sort of strange gusto. Today, after I slept most of the night... He got up only once to tinkle and then stayed in bed. I may have *ahem* bribed him *ahem* with the promise of Mickey Mouse shaped pancakes for breakfast. That's good right? You should always use food as motivation for children, right? Anyway, today I feel the most tired, as if my body has tasted of sleep and now wants more. Funny how that works.

Hubby enjoying some compliant hot wings -- his favorite!

The Whole 30 diet is pretty "loosey-goosey" in that you have a set of foods you are allowed to eat however you want. Now I know in their book they have lots of recipes but I'm cheap -- and by cheap I mean I would rather spend money on clothes than on a book! -- and I don't want to spend money on a book that I may or may not use. They have so much information on their website and there are so many recipes and menu plans around the web that I felt I had enough information to do it on my own. I enjoy trying new recipes. I like to meal plan. Not that we always stick to it, but I still do it! I figured this was very doable. And it has been. The hardest part is that I've had to make sure I have 25-30 grams of fiber every day, so I've been using My Fitness Pal to log my food. This is helpful if you have some nutritional requirement to fill. I love eating meat so I have to be very intentional about adding veggies to my plate and including fruit, otherwise I'll have eggs and bacon for breakfast, a lettuce wrap for lunch, and a big piece of meat with a small side of potatoes for dinner. There's veggies in there right?!

So here's what we've been doing:

For breakfast I found a great recipe for Sweet Potato Hash at Nom Nom Paleo, which we'll eat with a couple eggs or Aidell's sausage links. I'll include a Fruit Salad (recipe follows) with mine and cut back to one egg or half a sausage. I've made egg muffins or a frittatta, which are awesome because this covers several breakfasts for the busy weekday mornings. Ocasionally I do smoothies, which is not highly reccomended, but I can get extra fiber in that way.

For lunch we like to have leftovers from dinner. Some days Hubby will have a large green salad with tuna salad or shredded meat on top and oil and vinegar. I like to slice up a half a zucchini and a whole carrot and sautee it with s&p and some Mexican seasoning, then add whatever protein I've got in the fridge. It's so good! This week I made yummy Vegetable Turkey Soup for dinner on Sunday and that will be lunch for the week. Our little guys will eat either what I'm eating or I'll give them gluten free chicken nuggets from Costco or Annie's Mac-n-Cheese.

Dinner is my favorite because it is where I get to experiment. I've found several recipes that will be keepers for sure! I love that these recipes are so flavorful and easy enough. A couple of my favorites are Slow Cooker Roast Chicken from No. 2 Pencil, and Deconstructed Samosa from Nom Nom Paleo. I've also enjoy making new side dishes like Cauliflower Rice (this is a good tutorial, but I'm going to post my own soon), baked Sweet Potato Fries, and Roasted Winter Veggies. Yum!

Look at these adorable and silly little faces! I could just eat them up!!

If I need a snack I'll grab a piece of fruit, or a handful of almonds, or golden raisins.

My absolute saving grace has been Sweet & Spicy tea from Good Earth. OMG it's so good! I love it with a little bit of Unsweetened Vanilla Almond Milk (Silk makes one without carageenan or added sugar). I've also found that it goes well with chai tea. I just use the largest cup setting on my Keurig to get hot water then brew a bag of chai tea and a bag of Sweet & Spicy and add a little almond milk. It's divine! And it has replace my morning Mocha Mix or creamer with a little coffee in it.

Here's how to make my beautiful breakfast fruit salad, which of course you could enjoy any time of day!

My breakfast of choice -- Fruit Salad!

Ingredients
1 cup Strawberries, hulled and chopped
1/2 a Banana, diced
1/4 Apple, diced
1 Tbsp chopped Almonds
a palmful of Shredded Coconut (On Whole 30 you can't have sweetened coconut, but I love Dang coconut chips and they would be amazing on this salad!)

Mix it all up and enjoy!! You could really add whatever fruit you have on hand or that is in season to this yummy dish. This is just the combo I have found really satisfies, and berries have a lot of fiber! Ooh! Blueberries would be delightful in this!!

What do you eat for breakfast?

Challenge Time - Whole 30

Pumpkin Chicken Curry

Well, it almost took a year but we finally started our very first Whole 30! What an experience!! We are currently on day 13 and I can't even describe the difference I am feeling in my cravings, energy level, and pants-fitting, which of course is the best! First a little background...

The last year has been quite a battle. First herniated discs in my lower neck. Then gallbladder surgery. Then hubby got sick (but is now better thanks to some investigative work and good advice from our Chiropractor!). Then elimination diet. EYE OPENNING! Then intense and inexplicable calf pain that radiated up my legs. Then lots of blood work that led to no solutions, but instead another diagnosis: Pre-diabetic, verge of high cholesterol, Inflammation levels way too high. Doctor's orders: lose weight, exercise, have a nice day. UGH!

Needless to say it's been a roller coaster, the scary intense and not-so-fun kind. It's been almost two years of sickness and battling depression. It seemed almost as though every time I would try to pull out of it I would get a new diagnosis or another new battle to fight. Through it all I have held on to my One Source of Hope, sometimes by a thread, always for dear life. It's hard to not whine, and mope, and feel sorry for myself. Every time I would realize I was doing this I would start thinking I should pray, I should eat better, I should exercise. And then I would NOT. And then guilt would beat me up. But eventually I would get to my knees.

Every diagnosis or new bottle of medicine prescribed would send me back to sadness, hopelessness, and the cycle would begin again. But this last diagnosis... Pre-diabetic? High cholesterol? What the what?? I was pissed. (Pardon my french!) Hubby and I had already started eliminating possible triggers for inflammation and my calf pain, which has remained much of a mystery, but has subsided and is now pretty much gone. So we said goodbye to soy, caramel color (which includes just about every processed food I could love! Oh, and it's super bad for all of us, btw. Did you know it's a carcinogen?), and of course processed sugar.

I tried really hard to stick to it, but then I had an Oreo. And then I had two more. And then I ate a bunch more stuff I shouldn't have for the rest of the week. If I took a step back I would've said, "...but I'm eating way better than before!" And although that might be true, better is not good enough with the symptoms I'm displaying. Have you ever heard of or read about food addiction? Hubby forwarded me this article and basically it described the Oreo reaction. We also watched this great documentary called "Fed Up" on Netflix. Mind blown! So, we decided to finally embark on the Whole 30. (I just reminded myself of those people that say "Long story short" and then tell you the whole story! Haha!)

And here we are. Day 13. It was hard the first week. I've had weird cravings, a couple days of "why do I feel fatter?", and a lot of saying "No, thank you." But today, I slipped into a pair of jeans that have taken up space in my drawer for far too long. I'm pretty sure as soon as I bought them I could no longer fit them! But today, oh yeah today, they fit! I can no longer wear too-tight, muffin top creating, pants because of my tummy issues, so when I say they fit, I mean it! And I couldn't be happier!

Here I am!! Skinny Jeans!!

I'll explain more about the Whole 30 diet and how it works and how we've made it work for us in another post, but I wanted to share a recipe for some delicious Pumpkin Curry Chicken we ate over cauliflower rice. I'll have to dedicate another post entirely to all the delicious ways we've been eating cauliflower. It's so good!

Found this recipe in Parenting magazine and adapted it only slightly. It says serves 4 but I would say more like 2-1/2.

Pumpkin and Chicken Curry

Ingredients
4 tsp Olive Oil, divided
1 lb boneless, skinless Chicken Breast, cut into thin strips
1/2 medium Onion, diced small (I dice onions & peppers small so the boys won't see them!)
1 tsp Ground Ginger
3 Garlic Cloves, minced
1 cup Coconut Milk (the kind in the can)
1 cup canned Pumpkin Puree
2 Tbsp curry powder
1/2 tsp salt
Dash of Cayenne Pepper
3 cups packed Baby Spinach (we don't usually like cooked spinach but it practically disappears here!)
2 tsp fresh lime juice (I didn't have any but I think it would've rocked this dish!)

2 cups Cauliflower rice

Directions
Heat 2 tsp oil in a large skillet over medium-high heat. Add the chicken in batches and cook until just done, 3-4 minutes. Remove from pan and set aside.

Reduce heat to medium. Add remaining 2 tsp oil to the skillet with the onion. When the onion appears translucent, about 5 minutes, add the garlic, ginger, and curry powder and cook till fragrant, about 1 minute.

Stir in the coconut milk, pumpkin puree, 1/2 cup water, salt, and cayenne. Simmer, uncovered, over medium-low for 10 minutes, stirring occasionally. Add chicken back to the pan with the spinach and continue cooking until the greens have wilted. Stir in the lime juice and serve!

Hope you enjoy! Let me know how it turns out for you!!

Portabella and Leek Marinara

I love cooking. It calms me down somehow. I think it's the thought of eating that comforts me so much! Some people talk about the joy of seeing someone else enjoy what you've made. That's nice and all, but for me it's all about getting to sit down and eat it myself! Call me selfish, but I love food. What can I say. I make no excuses.

Every Valentine's Day Josh and I have spaghetti and watch a chick flick. We don't like crowds so we avoid restaurants on V-day at all costs. Josh usually cooks, but since he's working today and there's not much time between when he gets home and the boys' bed time, it's all me. I thought I would start early on the sauce. We've been trying to eat healthier and incorporate some good-for-you foods into our diet that we haven't always eaten, like mushrooms. Josh says he doesn't like fungus. I don't blame him. But since I've learned to eat avocados I think he can learn to eat fungus!

Hungry Girl taught me that portabellas make a good substitute for meat. So I decided to incorporate them into our spaghetti sauce. I forgot to buy onions and since I had leeks on hand, I thought what-the-heck, why not? I love marinara because, like salsa, it's kind of a free-for-all. You really can throw just about anything yummy and Italian in there and it comes out great.

So here is my newly discovered combination. Hope you like it!

Portabella and Leek Marinara
2 Tbsp Olive Oil
1 Leek
2 Cloves Garlic, minced
4 oz Portabella Mushrooms, diced into small pieces
1 Tbsp Tomato Paste
2-28 oz cans Crushed Tomatoes
S & P
Italian seasonings - I used dried thyme, oregano, basil, and fresh rosemary.

In a large skillet or deep sauce pan heat the oil over medium high heat. When the oil is shimmering add the leek. If you've never cooked with leeks before, check out this video on how to prep them. Saute the leeks for a few minutes until they start to soften. Add minced garlic and cook for about 30 seconds, until garlic is fragrant.

Now add the mushrooms. I chopped mine up pretty good so they give the illusion of meat. Let everything continue to cook out for a few minutes till the mushrooms brown up, but don't burn. If you like mushroom flavor you can add up to 8 oz. They cook down pretty well.

Once everything is nice and brown and smells like Italian heaven, add the tomato paste, and stir it around to cook up for another 30 seconds. Once it's fragrant and cooked out a bit, add the crushed tomatoes. Stir it all together to incorporate everything. Season to taste. I start with a couple good pinches of salt and lots of black pepper, then add about a handful of each of the dried herbs. You can always add the "Italian Seasonings" blend. That's what I used to use when I first started cooking.

Let the sauce simmer for as long as you've got, but at least for a half hour. The longer it simmers the more the flavors come together. Add any fresh herbs at the end just before serving.

We'll eat this with whole wheat spaghetti and a sprinkling of parmesan, and sourdough bread, followed by homemade chocolate covered strawberries.  Mwah-ha-ha!!!

Happy Valentine's Day!!!