Feast Days - St Agnes and Our Lady of Altagracia and a little planning too ☺

January is such an interesting time for us.

WE have the 12 Days of Christmas and are still in the Christmas Season liturgically BUT as it is Summer here and School Holidays our family is technically 'on Holiday'.

However the children rarely truly love the unstructured time for long  and itch to get back to 'normality'.

I however am torn as it is often the time I plan our structure for our new year of learning and even with the best of intentions I end up taking longer to do this than expected. I also love the fact that there is lots of wiggle room and a relaxing time for us all.

This year as I worked (still rushing around madly on the last day- we are starting back tomorrow) I decided with my husband that we would return to the old way of learning this year.

Our old year consisted of year round learning and having 4 weeks on 1 week off. This worked really well for us for many years until the children started interacting with more traditional school based friends and loving the idea of 'school holidays.'

The other thing we find difficult is celebrating liturgical feast days during holidays and on weekends.

So our January Feast Days often get left out.

This year we actually managed to celebrate the Feast of both St Agnes, who is one of Vellvin's Confirmation saints, and Our Lady of Altagracia. When we were expecting Arwen I desperately wanted her to be born on this day as I love the story told in A gift of Gracias- The Legend of Altagracia clearly she was born a few days later but still I love  the warmth and love of the story.

As part of my planning this year I had wanted to have all  my note, ideas and colouring pages, crafts and cooking ideas printed out and in plastic sleeves ready to just pull out and use, to reuse each year.

With the help of Vellvin I have manages so far to get up to the end of February. It really is a mammoth task and I think I will go to plan B and try to get a month at a time done.

We had a recipe we have wanted to try for a long time which was a Grain free/Gluten Free Orange cake. Let me just say it is one of the most lovely moist and sweet yet tangy cakes ever.

To compliment this we made home made ice cream from frozen oranges and milk and cream.

We read about Our Lady, coloured pictures and ate some good food. This is what constitutes a great feast day in our home.

In the evening we celebrated St Agnes with a cake and Vellvin blowing out her Baptism candle. We sing a song to this each celebration of the anniversary of a child's Baptism-
'May God Bless you this Day
May God Bless you we Pray
Live for Jesus dear........
May you serve him always'
Once again we read about the life of St Agnes and her living her Faith as God asked her to.

Now as we are on the eve of a new month (already) and our new Learning Year I pray you have a most blessed Sunday.

Blessings to you and your homes,
 

A Special Tea Time Party ☺

I really don't remember when we started having Tea Parties but they are such a regular and important part of our lives.

It seems we don't need much of an excuse to have one in our home, at any hour or day.

AS I write this up we had a mini one last night and Vellvin and Rogan are having another one now ☺

However it has been a long time since we have had one with our lovely Bernadette, our very own Mary Poppins.

Really we have not had one with her since we moved here from Tasmania, and so we truly loved having a special one again.

We were so delighted to have Bernadette visit for a few days and we loved catching up on all the things we used to delight in doing together.

Bernadette would often bring over little bits and pieces of craft and we would, well I would attempt to, do them together ( our small children loved the visits too).

While she was here we started a  new project she brought with her and we were inspired to get back into the crafting we used to do more of.

We knew from the start we needed to fit in a tea party while Bernadette was here and we planned this ahead of time, especially as Bernadette is gluten free!
So we found recipes that would suit both her and our THM lifestyle.

Rogan made a beautiful Strawberry Cornflour Sponge Cake. It was his first attempt at this cake and look how beautifully it turned out!
Vellvin made her famous Baked Lemon Cheesecake. It is both Gluten free and THM friendly.
Vellvin and Arwen made the Chocolate Cupcakes with Peppermint Icing. These again are sugar free, Gluten Free and THM. We have used these in our Feast Days celebrations and the children love them.
We wanted to try a Caramel Slice that if not THM was at least Gluten Free.
So Rogan tried this Salted Paleo Caramel Slice. It was not well received by all. Some liked it but others did not.

Naturally we had our tea cups for this Tea Party and Bernadette has her own tea cup that we keep at our home with ours in the china cabinet for when she does visit.
This has been our tradition since our first Tea Party with her ☺

I was very blessed to be given that lovely High Tea Plate that the cup cakes and caramel slice are sitting on as a birthday gift from her, just in time for the Tea Party. I have long coveted one and the children could not find one for me for Mothers day even though they looked everywhere.
So of course Bernadette in her magical guise of ' Mary Poppins' was able to find a truly beautiful one for me.

Tea Parties are such a wonderful way to show special love and attention and this one was especially special with the visit of our very own Bernadette.

Blessings to you and your homes,
   
Linked to - A Wise Woman Linkup

Lemon Cinnamon Cheesecake Pudding - THM Friendly

We have been indulging on this special treat here lately..................

Lemon Cinnamon Cheesecake pudding: (S)
250 grams low fat cream cheese
a couple of squirts of lemon juice (bottle is fine)
2 tsp Natvia
pinch of celtic sea salt
1 tsp vanilla
1/4 c. cream whipped cream
1 tsp Glucommanon powder

Topping -
1/2 c. cream
1/2 tsp natvia
 1/2 t. vanilla  OR
A generous squirt of the store bought low fat ' chipmunk cream' as it is known in our home (aerosol whipped cream)

Method:
Firstly whip the cream and set aside in another bowl.
Next  cut up cream cheese and put into the mixer bowl
Add all the other ingredients (not the topping) and start to beat the mixture up
Keep beating until smooth
Add the cream and stir
Taste for sweetness and add more stevia or Natvia if needed.
Put into a bowl and add topping, either of the above
Place in fridge if you want a chilled version but we rarely wait.

Tonight while typing this up I have been eating a chocolate version which is lovely too

 Blessings to you and your homes,
 

A Grain Free Chocolate Mud Cake Actually Worth Eating!!

Finding a grain free chocolate cake that actually tastes good has been the bane of my existence since going grain free.
It has been a disappointment for me as every recipe except one other has been an utter waste of time and ingredients in trying to recreate a  lovely chocolate tasting as well as the texture of a genuine wheat filled chocolate cake.

It is the chocolate cake that I find has been hardest to reproduce going grain free, so when this  recipe was given to me by a friend it was a beautiful gift that  has been most truly welcomed into our home.

Now out of the generosity of my heart I would like to pass it on. I mean this cannot be kept a secret from chocolate cake lovers who are also grain or wheat free!!
Perhaps you are not as fussy as I am but I would really recommend this as a GREAT chocolate cake!!

Chocolate Mud Cake (grain free)-
(Gluten, wheat, and yeast free )
1/2 cup cocoa
1/2 cup hot water
1 1/2 cups rapadura or panella (the original recipe calls for brown sugar)
220 grams of unsalted butter
200 grams of dark chocolate roughly cut
1 1/2 cups of hazelnut or almond meal (I think I actually prefer the almond meal which surprises me as I don't usually like almond meal cakes)
6 eggs lightly beaten

1. Blend cocoa in water in a saucepan until smooth
2. Add rapadura, butter and chocolate and stir over low heat until smooth
3. Remove from heat
4. Stand chocolate mixture for 15 mins or until barely warm then stir in meal and eggs
5. Place in a grease pan (spring-form or if you are really careful a regular round one will work)
6. Bake cake for approx 1 hour and 40 mins
7. Cool cake in tin and refrigerate cover ed for 3 hours (if you can wait this long)  or overnight
NB we have never done the refrigerated part - to long to wait :)
8. Place cake on serving plate and ice with chocolate ganache

Chocolate Ganache-
3/4 cup of cream
300 grams of dark chocolate

1. bring cream to boil
2. Remove from heat and add chocolate stir till smooth
3. Stand for 20 mins then ice cake

Then eat to your hearts content!!!

Blessings to you and your homes,
 

Best Ever Carrot Cake!!!

I shared a photo of my carrot cake on IG last week and had some requests for the recipe so thought I would share it here.

I have been making this cake since Autumn was  a baby and I love it still.
First off I love it because it has no nuts in it and carrot cake usually does - but I don't like nuts in my cake so the apricots are great. In fact they are very important to the texture and the flavour of this cake.

Obviously have adjusted it to our tastes now and so we don't use sugar but Xylitol or Rapadura. I haven't tried just stevia yet as I'm not sure how it goes with quantities and quality.

Also we use spelt now instead of regular flour and I like it sprouted best and am looking how to modify the recipe for a soaked lacto fermented version too.

Now on to the recipe!

Best Carrot Cake Ever-
3/4 cup of olive oil
2 eggs
3/4 cup of xylotil
1 cup or already ground spelt flour (or sprouted and ground spelt)
1 tsp bicarb
1/2 tsp of mixed spice
1/2 tsp Celtic sea salt
1/2 tsp of vanilla (best made at home)
1 and 1/2 cups of grated carrot
1/2 to 1 cup of chopped apricots

1. Combine oil, eggs, xylitol and vanilla
2. Add sifted dry ingredients
3. Beat on low speed until smooth
4. Add carrots and apricots and mix well
5. Bake in loaf or bunt tin in moderate oven for  45 mins

Sugar Free Cream Cheese Frosting-
1 1/2 cups cream cheese
1 tsp of vanilla extract
1 tsp of stevia
3 tablespoons heavy cream

1. In a mixer bowl place cream cheese vanilla and stevia and mix until combined
2. Add cream one tablespoon at a time until smooth
3. Place on cake

This is just as nice as the heavy sugar recipe you probably already have. So give it a try I don't think you will be disappointed.

Now you have one of our  family favourites to add to your collection, so Enjoy !!

Blessings to you and your homes,
 

Grain 'n' Sugar Free Menu 3

Well it has been along time since I posted one of these.
I found we certainly did get into a rut with the same things every week to eat that sort of meant we were not enjoying our meals and certainly made me feel less than happy with the fact we were in a rut.

A rut can come in any style of eating and we have found it harder since we have moved here and one of our New Year resolutions is to go completely back to this style of eating which is more beneficial to our family.

We have also found more fermented and cultured foods most beneficial, and especially in this Summer heat a Smoothie is a lovely refreshing and yet satisfying meal or drink.

So for this week we made up this menu of which we have some new foods. Breakfast is a most difficult meal not to get into a rut with and still find something little children, babies and older ones all like :)

So for our first Menu for the New Year: ( I shopped and we started from Lunch time Wed)

WEDNESDAY-
Lunch: Fruit Salad (Fruit salad was from canned fruit and what ever fresh fruit we had on hand) and Home Made Yogurt

Dinner: Hmm, well  we did not go shopping till late so we broke the food rules already cause it was after 7:30pm when we got home so we had Domino's Pizza, shock!!
Autumn made a grain free pizza last week which I will find the recipe for again.

THURSDAY-
Breakfast:

Frittata- made with left over meatballs and  potato from the other night as well as tomato and shallots

Lunch: salad or left over chicken soup

Dinner: Stir Fry beef with soaked lacto-fermented  rice

FRIDAY- is a meat free day for our family
Breakfast: Baked Oats (adjust to family size)

1 Cup of rolled oats
1 t cinnamon
1 T butter
pinch each of nutmeg, cardamom
1/4 t sea salt
2 T maple syrup
1 T dessicated unsweetened coconut
1 large apple, diced
1 c milk or almond milk
2/3 c apple concentrate
2 T chopped nuts (we don't really add nuts)
2 T butter
Directions
Soak oats overnight in milk with a tablespoon
of yogurt or 1 t spoon of lemon juice. The
next morning preheat oven to 350. In a large
bowl, combine everything but the pecans.
Using butter, grease a casserole dish and then
dump in oatmeal mixture. Sprinkle pecans over
top. Bake for 30 minutes or until all liquid is
absorbed. Serve with additional milk, cream (my favourite) or
topped with yogurt.

Lunch: Tuna Salad

Dinner: Fish with Italian herbs, lemon juice and fried in butter with home cooked chips

SATURDAY-
Breakfast: Apple Spice coffee cake

Lunch:

This special sourdough bun that I made from this book in November. We are planning a picnic and this is great with home made lemonade too.

Dinner: Corned beef with mashed potato, sweet potato, carrots, peas and beans

SUNDAY-
Breakfast: piece of fruit or cup of yogurt before early Mass

Lunch: Bacon, eggs, mushrooms, fried tomato and cheese

Dinner: Minute Steak and salad

MONDAY-
Breakfast: Grain free bread with grilled banana (or if we don't manage this bread sour dough)

Lunch: Bacon Salad

Dinner: Baked Chicken with home made seasoning. Potato, sweet potato, pumpkin, carrot, peace, beans broccoli and cauliflower

TUESDAY-
Breakfast: Buckwheat Pancakes with maple syrup and cream

Lunch: Tomato, cheese mushrooms, eggs

Dinner: Apricot Chicken with soaked Lacto-fermented rice and mixed vegetables

WEDNESDAY-
Breakfast: Our Baked apples or this similar recipe

Lunch: Berry Fruit salad, with rock-melon, apple, pineapple, mandarin and oranges

Dinner: Chicken Soup

So that is our family menu for this week.

Blessings to you and your homes,
 

St Nicholas Hot Chocolate

Just thinking about the fact that Advent is around the corner is really starting to get me moving on planning and preparation and then I thought about this post I had not posted last year on the Hot Chocolate we make especially for St Nicholas Day but also for other festive occasions as well.

I would like to share it with you now as you start your own Advent planning. Perhaps make up a jug while you sit down and do that planning!

This was before we went can sugar free but you can substitute as shown below if you wish!

St Nicholas Hot Chocolate~

This is our version of homemade hot chocolate made thus~

In a jug place :

Approx 6 heaped dessertspoons of instant full cream milk powder (we don't like skim)

Approx 8 heaped dessertspoons of Cadbury Drinking chocolate
(for the sugar free version use 3 heaped tablespoons of natural organic cacao powder - this is incredibly powerful stuff and probably 5 tablespoons of rapadura, panela or coconut sugar)

Add boiling water to 3/4 full of the jug and stir

add milk to fill the jug up

Then to make it St Nicholas Hot Chocolate we add marshmallows and a peppermint stick.

If you look to the left you can see Arwen reaching for the peppermint sticks .......again!

Blessings to you and your homes,

Our Chicken Soup Recipe

I am sharing this recipe for my friend Erin who is so desperate for it after visiting last week.
It is a family favourite and we also have it without the chicken in for a vegetable soup on it's own.
We have found it to be  a very nourishing and filling soup for all year round.

Honestly  it is just something we made up and the quantities vary but this is as close as I can remember.
This can be a two meal recipe for our family of 14. So if you want less you can reduce the quantities or perhaps freeze it, although I am not sure how it goes frozen. The amount really varies with the amount of veggies you put in

First Cook one or two chickens and let cool then pull apart discarding the skin. Or you can use cooked chicken breast pieces.

Preparing the vegetables:
chop up onions 6-12 and cook in a olive oil while preparing the rest of the veggies

Peel and cut up potatoes 3-5kg (or you can leave the skin on if you prefer)
3 garlic cloves chopped
sweet potatoes 4 large sweet some larger and some smaller
pumpkin half a large and or one whole some large and some smaller
The reason we do some smaller is so that they break down more and make the soup thicker
carrots in little quarters 1kg
4 zucchini in quarters
celery 4 stalks

Put all the veggies in a large stock pot and cover with water just above the veggie line.

At some stage usually when all the veggies are in the pot we add these seasonings~
about a desert spoon of curry powder,
a shake of garlic powder
a shake of onion salt
a sprinkle of Celtic sea salt
grind some 4 seasons pepper in to the soup
and some chili flakes ground up too.

As the soup is near the end of cooking I sprinkle some chia seeds in to thicken. If it needs more thickening at the end just add more chia and cook a little longer.
I no longer use any other thickener for our soups or stews.
I get a taste tester at this stage to taste and tell me if we need more seasoning too.

Serve as it is or with sourdough bread.

There I hope that is what you wanted Erin, it is an imprecise art really.

Blessings to you and your homes,
 

Date Syrup as a Sweetner

One of the sweet foods  we have added to our diet since removing all refined sugar is what I call 'Date Syrup.'
Although it really isn't a syrup but a simple mixture of dried dates in water and then blended.

One of the food uses we use it for is on our soaked oats that we have for breakfast a couple of times a week. Remembering it is Winter here and a hot breakfast is a great start to the day.
Besides, I am not sure that Stephen will ever get used to a smoothie as correct breakfast food!
In his opinion it is still a drink and not worthy of the name food.

However as a former lover of brown sugar and cream on my oats for breaky, ( and I could still be tempted by this) I admit I found that adding honey was not really doing it for me in regards to sweetener on porridge.

So it came to me that if we could have dates in a soft syrupy form and add those we might be getting somewhere near that lovely creamy sweet porridge I love.

The way I decided to this was from the way I prepared dates for date cake:
I simply put a 500g packet of dried dates into a bowl add two cups of boiling water and 2 teaspoons of bicarb soda .
I generally leave this overnight but it does not have to be that long, at least allow it to cool.

Then pop it in to the blender and pulverize it. You may need to add a little bit of water to your mix as you go, it is a bit of see how you go recipe.

Refrigerate when done and add it to the soaked oats recipe below.

Our Porridge Recipe - adapted from  Nourishing Traditions

This serves our family of 12
6 cups rolled oats add 7 cup warm filtered water plus 14 tablespoons whey, yoghurt, kefir or buttermilk
½ teaspoon sea salt
6 cups  water
 For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes—truly a fast food. (Note: Those with severe milk allergies can use lemon juice or vinegar in place of whey, yoghurt, kefir or buttermilk.)


Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours.
Bring an additional 6 cups of water to a boil with sea salt.
Add soaked oats, reduce heat, cover and simmer several minutes.
Remove from heat and let stand for a few minutes.
Serve with plenty of butter and date syrup from above



Blessings to you and your homes,
 

Buttermilk Scones (Biscuits)

Yesterday we made our first ever batch of Buttermilk Scones (Biscuits for my US friends).
These were made from soaking our Spelt flour in buttermilk for 24 hours or more

Yes I know, 'wheat' but you said you were grain  free' and yes I did.
In my research on wheat from Wheat Belly we decided to go completely grain free. From here though after even more research we have re-introduced   spelt, which is an old grain wheat which has not been hybridised as  modern wheat has, on rare occasions.

Interestingly enough William Davis tested old grain wheat,  and in his own research observed that eating spelt did not produce  of the side effects of eating regular wheat.
IN fact we have found the same and although we still rarely use grains of any sort I have found that spelt is quite acceptable to our family diet with no side effects either physically or emotionally.

However to cover both bases I have been soaking any grain we have used: the three types being oats, brown rice and now spelt flour.
The reasons being basically ;that lacto-fermentation makes nutrients in these foods more available and supplies the intestinal tract with health-promoting lactic acid and lactic-acid-producing bacteria. Fermenting grains is a traditional practice that helps make the grains more digestible, and reduces anti-nutrients for better nutritional value." For   more detailed look at this I really recommend the book Nourishing Traditions  


So now we have a few soaked recipes we have used and find them to be 'non reactive for us'


So now I am sure you want to know the recipe we used!

BUTTERMILK BISCUITS ~ recipe is from Nourishing Traditions
Makes about 1 dozen
Ingredients~
3 ½ cups freshly ground spelt, kamut or whole wheat flour  (we used store bought spelt)
1 cup buttermilk (Cultured Butter and Buttermilk)
4 tablespoons melted butter
1½ teaspoons sea salt
2 teaspoons bicarb soda
unbleached white flour (for dusting)

Method~
Mix flour with buttermilk to form a thick dough.
Cover and leave in a warm place for 12 to 24 hours.
In a bowl we used our dough hook on  a hand held beater.
Add  in remaining ingredients and knead with hook for longer.
Remove dough to a well-floured  board and sprinkle with unbleached white flour to prevent sticking.
Roll dough to about ¾ inch thickness.
Cut biscuits with a glass and place on a buttered baking sheet.
Bake at 350 degrees for about 40 minutes.

I also sprinkle a little milk on top of our scones and this time we made ours date scones so I added  2 tablespoons of coconut sugar to melted butter  and 1 generous cup chopped dates to dough for the  last mix

Corbyn as you see was my baker this time and he loved them even though he does not usually like dates.

Straight out of the oven

and on to the plate.

Frankly they do not last long so be prepared to grab them while hot.

Of course they do taste great with butter and if indulging I am sure a little jam and cream would be just perfect!

Blessings to you and your homes,
 

Making Buttermilk

One of the new items in our pantry lately has been buttermilk.

I have used this before occasionally, but tended to make my own 'quick version' that I had found as a fall back measure. Simply- to one cup of milk add two tablespoons of lemon juice. I have used this in my Irish Soda bread for years in this manner.

Since going Grain 'n' Sugar FREE we have been slowly adding some cultured and fermented foods, after reading Nourishing Traditions and will talk more about this at a later date :)

As these tend to have buttermilk, kefir or yoghurt in them I have been buying buttermilk for part of these. As I make yogurt already using more of this was not a problem. I also started making kefir and prefer this to yogurt as it does not have as strong a taste in the soaking process.

However I had not made buttermilk till just recently, in fact it never occurred to me that we could make it properly, well in fact I never even saw it in the supermarket until I was looking for it.
I did object to the price though at just under $3 for 600 ml, but considered it a part of our new eating regime and thus worth it. I did tend to use kefir more as I thought it more economical.

To make this buttermilk you need:
1 cup of cultered buttermilk from the supermarket
3 cups of  whole milk ( I just use regular milk, but you can use raw milk if that is your preference)
A jar with a lid

To make:
Pour the cup of buttermilk into the jar,
add the milk
Close or put the lid on then....
Shake the bottle up and leave on kitchen bench or other warm place for about 24 hours, depending how warm it is.

How do you know it is ready?

When it is ready, ie, the new cultured buttermilk  will coat the glass jar.
Put it in the fridge and it will last for  weeks, or until it is used up.

To re culture follow the steps from the start.
Simple remember the ratio of 1:3 or buttermilk to milk and you can use any quantities you like

Blessings to you and your homes,
 

Myffwyn's Birthday in Collage

Another birthday down!
Another birthday with much fun and excitement.

Myffwyn was so happy to have her birthday and had waited a whole 7 days to actually celebrate her birthday.
Once again I am so thankful that our children are more interested in the actual celebration together than having the 'presents' on the day as the main focus of their celebration.

Myffy was very excited that on her actual birthday her special buddy, Braedon gave her an MP3 player like Moran got. I do like these for our children and we have a very wide variety of audio books for them to listen too. The current favourite is the Rangers Apprentice books read by William Zappa. These are from audible.com and we are truly enjoying them as the new ones have been released. We have listened to the first  books for over 5 years and then in the last 3 months the last 5 books have been released. A HUGE listening project in our home.

Having big brothers working has been a real plus for our younger children this year and Myffy also received a complete outfit from Kynan and his special girl which she loved.

As Braedon had given her the main present we would had I had to think of other special gifts for her. So when she asked for a tea cup like the big girls I was pleased we could get this for her.
Mind you our tea cup collection is truly growing and I think we will need another place to house them.
Of course for our little girls what has become known as 'bling' in our family is always a welcome gift and so Myffy received a nice lot of this as well.

For the birthday food we had~
Breakfast:  buckwheat pancakes with jam and cream
Lunch: the party bags she choose and odds and ends as per birthday tradition.
Dinner: Hmmm well I am not sure this was a wise choice as we had both Myffwyn and Vellvin sick during  the night after her meal of......
McDonald's Chicken and Cheese burgers with home cooked potato chips, soft drink.
We definitely  have reactions now we are Grain 'n' Sugar Free
Birthday Cake: I made a Castle Cake from my own ideas and loved how it turned out.
I used a Macro Cake Mix Chocolate Cake Gluten Free as I am looking for a more 'shapable cake for these special cakes we make and not so expensive either.
However this one was not as nice as the one we had used before and so not really worth it.

Once again it was a big day here and one we really enjoyed as we celebrate the special days of each of our precious children.

Next birthday is mine!! Oh I can't wait to see what is planned for me............

Blessings to you and your homes,
 

A Beautiful Meatball Recipe

My very talented daughter and her partner as well as side kick Moran put this very yummy meatball recipe together the other night when we were looking for something a little more interesting.

We call them 'Tomato Chilli Balls' and here is the recipe for them.

INGREDIENTS:
Simply add all the ingredients into a bowl~
For our family we use: at the moment we have 12 people at home
2 kg of beef mince
2  eggs
cheese approx 2 cups
onion salt, 1/2 tablespoon
garlic powder  1/2 tablespoon
dried basil, approx 2 tablespoons
dried rosemary about 1 tablespoon
chilli powder 3 teaspoons
curry powder  1 tablespoon
salt and pepper
Home made Tomato sauce
Tomato paste
(However please adjust the seasoning to your own tastes)

METHOD:
Combine well and form into balls.
Lightly spray olive oil in fry pan and place meatballs in

Pour tomato sauce over the meatballs, add a little tomato paste and cook in the sauce.
You may need to add more sauce as you go but continue to cook until the sauce has reduced and thickened and the meatballs are cooked through.

Serve meatballs with some of the sauce (my favourite part) and your choice of vegetables.

Enjoy!!

Blessings to you and your homes,