Finding recipes that are healthy, tasty and quick to prepare can be challenging – as a result, the temptation to grab processed and often unhealthy dining options can pop up!

Amanda Ross is a pescatarian (fish eating vegetarian) with a passion for health and fitness. As an elite rider with a fast paced lifestyle, she’s also a busy person who doesn’t have time to spend hours cooking each day! As we emerge from winter and head into spring, who better than Amanda Ross to share a versatile, simple and nutritious sauce recipe that will complement a variety of dishes!

“When I get inside late, I want something warm, quick and healthy, but not the same thing every night! So, this is my goes-on-everything sauce! Portion it into single serves, stick it in the freezer, and pull one out each morning to defrost. I mostly add it to green vegetables, or on top of a pizza base, but you could also add it to rice, pasta, or eat it on its own!” says Amanda.

INGREDIENTS

• 2 jars of Organic pasta sauce
• 500 grams broccoli or silverbeet
• 500 grams of mushrooms
• A tin of black beans
• A tin of three-bean mix
• Any ingredients of your choice: You may like to include onion, garlic, carrot, chilli, or some herbs and spices!

METHOD

Step 1 

Chop and lightly brown the broccoli and mushies (any add any other vegies you’re using).

Step 2

Add the sauce and beans. Heat through for around 5-8 mins until simmering.

Enjoy — or freeze for later! EQ

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