Ever caught yourself saying, I will do this when I get this, I will cook dinner regularly when I get more organised, I will show up in my business when I get more confident... The list goes on.... We wish we would be able to be like other working women who seem to be able to juggle it all, we feel we need to know how to be able to make the decision whether something is worth taking a risk or giving a go.... The truth is ready is a lie..... That's right, when were you ever ready to do something uncomfortable even though you know you will only flourish if you actually did?
Cooking from scratch doesn't have to be hard... It doesn't have to be perfect, it doesn't have to be fancy, you can drop the guilt with frequent take out for dinner. Dinner can be simple, using good quality ingredients, reaching out to ask for help to get the habit rolling, help with planning, motivation to get you out of that rut and lull, add a touch of forward thinking and start batch cooking and freezing portions off for later dates when we are having one of those days....
This weeks episode "ready is a lie" I have the magnificent Simon Love from @bagtobowl join me discussing our passion in food, the importance of education, supporting small, community, authenticity, being raw and honest with our business and how sometimes this gig can be challenging, long, hard, but with consistency, persistence and patience a community is built and so is a business.
You can also join the FREE FB community group "The Woo In Food" here
If you're feeling like a flustered hot mess thinking wtf to cook for weeknight dinners my monthly Cucina meal subscription can help you by taking the thinking and overwhelm out of weeknight meals and re ignite that love and passion for cooking with a twist of my multi heritage HERE
Simon has given his amazing go to easy sheet pasta recipe for you to make for you and your families:
3 x good butchers sausages of your choice
2 x small red onions roughly sliced into crescents
3 x cloves of garlic sliced/ crushed
1 x bunch of spring greens (or sub for shredded cabbage/ chard etc)
1 x generous pinch of dried red chilli flakes
200+ g of pasta
De-case and crumble sausage onto a rimmed baking sheet, toss with onions and a good glug of olive oil.
Pop into a hot oven (c. 210c) for ten minutes whilst you bring a large pan of salted water to the boil for
After ten minutes, give the sausage and onion a toss then add the garlic and greens. Return to the over
for 5-10 more minutes. You want the sausage to get nice and browned and crispy in places.
Once done, remove from the oven then spoon into a large mixing bowl, add the chilli flakes, drain your
pasta and toss it all together. Season to taste, plate up and over in a HUGE cloud of finely grated Parm!
Perfect with a crisp green salad!