Tag Archives: oregano

My Go-To Pizza Sauce

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Quick Post: This is my favorite, and more importantly – my kids’ favorite pizza sauce. I always double this so I can freeze the leftovers for future pizza nights. We like saucy pizzas, but once I portioned it out, I can probably get 8 pizzas worth of sauce, if that makes sense. It is zesty, rich and thick thanks to all that tomato paste. This is so convenient because I always have these ingredients on hand and it is so freezer friendly. I love that I can have this dough and this sauce on hand at all times in case I have no idea what to make for dinner; and who doesn’t like pizza night? I know my kids always appreciate it! Thanks for reading, enjoy!
Zesty Old School Style Pizza Sauce – adapted from The Cooking Photographer
  • 1 (8 ounce) can tomato sauce (without sugar)
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh cracked pepper to taste
  • 2 Tablespoons olive oil
  • 1 teaspoon white vinegar

Place all the ingredients in a medium sized bowl and stir together.

Makes 1 1/2 cups of pizza sauce.

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Cucumber, Tomato and Feta Salad

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Last night I decided I needed to find some simple and tasty recipes that were full of vegetables. Fruits for me lately haven’t been an issue, but there are so many ways to eat a green salad, right? So I came across this little gem of a salad with no lettuce! The dressing sounded easy enough, so I went with it. You could easily double the amounts of veggies and make this salad for two people with the amount of dressing it makes. This is a light, fresh and refreshing salad and it’s full of the great “stuff” your body needs to work efficiently. Today I went to the gym – spin class of all things, which I had missed for the past three weeks…I thought for sure I was going to kill myself on that bike – I don’t know how to slow down or take it easy. It’s all or nothing! Anyway, I felt so much different than I usually do: I wasn’t exhausted, drained or out of breath like I normally am. Changing my diet has really made an impact on my energy level and I just feel lighter. It’s amazing and extremely motivating to keep it up. I will post another salad recipe without lettuce soon – it’s so good, especially if you love black beans! Thanks for reading, enjoy!

Cucumber, Tomato and Feta Salad – adapted from Jessica’s Food

  • 1 cucumber ( I always use English cucumbers )
  • 1 tomato ( I seeded a Roma tomato )
  • thinly sliced red onion to taste
  • 2 TBSP crumbled feta cheese

Dressing ingredients –

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1/2 tsp dry oregano
  • salt and pepper to taste
  • juice of half of a lemon

Directions –

Whisk together all of the dressing ingredients. Pour the dressing* over the chopped vegetables and feta cheese, refrigerate for several hours. I dressed the vegetables in a Tupperware so that I could occasionally give it a shake and redistribute the dressing.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables. Then if it needs more you can add more. Depending on the size of your vegetables you may need all or less of the dressing.