Rachel's Fit Kitchen

plant based + tasty + easy


September 2016

Tomato & Basil Pasta Sauce


Tomato pasta is my go-to lunch or dinner when I’m craving pasta or need something quick and tasty to eat.

Spray oil
1 lb/28oz (795 grams) can of crushed tomatoes
1 medium onion, finely diced
2-3 cloves fresh garlic, crushed
1 tbs dried basil or 1/2 cup fresh basil
Salt and pepper, to taste
1 tbsp olive oil

1. Spray a skillet with cooking oil. Saute onions over medium heat until soft, about 10 minutes. Stir regularly.

2. Add crushed garlic to the onions and cook for another 2 minutes

3. Pour the can of crushed tomatoes into the onion mixture.Β Add basil and season with salt and pepper. Stir well.

4. Bring tomato and basil sauce to the boil, then reduce to a simmer. Stir well and allow to simmer over low heat for about 30 minutes.

5. Stir through olive oil.

6. Serve with cook pasta and a sprinkle of basil.

Serves 4

Spiced Almond Cookies

What’s your favorite cookie? I love mine chewy and spicy! These cookies pack a lot of punch with cinnamon, ginger and cardamon.Β Nommmm…

2 cups ground almond flour
1/2 cup almond slices
1/2 cup gluten free flour
1 1/2 cup coconut sugar
2 tbsp ground chia seeds
1 cup coconut oil
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
Pinch of salt.

1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.Β 

3. Mix all the ingredients together until well combined.

4. Form into small balls (about 30) and place onto two cookie sheets, then squash down with a fork. Place in the freezer for 10 minutes to harden.

5. Transfer to the oven and cook for 12-15 minutes.


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