This weekend marked the 1st annual Hike for a Cure, an event created by my husband to raise money for the Canadian Cancer Society. At 7am in front of the Parliament myself and three others (husband, brother in law and friend) started our 100km hike through the Trans-Canada trails to Wakefield and back - over the course of 2 days. Thanks to my husband's idea and dedication in putting the event together and everyone's support (family, friends, co-workers) we reached far beyond our goal in raising money for Canadian Cancer Research, and are "a step closer in the fight against cancer."
Before we began our trek it was essential that I load up on energy, so I induluged in my mother-in-law's spaghetti sauce, served with freshly grated parmesan, warm baked whole wheat bread and a glass of wine (recommend a hearty shiraz cabernet or a merlot).
1 3/4 pounds extra lean ground beef
1 cup chopped chopped onions
3/4 cup chopped celery
1 large garlic clove, minced
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 1/2oz) can beef broth
1 (6oz) can tomato paste
1 tsp hot sauce
1/2 tsp pepper
1/2 tsp dried thyme
1/8 tsp salt
1 large bay leaf
1/4 cup chopped fresh pasley
1 can or chopped fresh mushrooms
1. Cook meat, onions, celery and garlic in a large saucepan over med-high until browned. Drain mixture. Return meat to saucepan stir in tomatoes and next 7 ingredients. Bring to a boil, reduce heat and simmer uncovered for 35min. Stir in parsley cook 5 min. Dischard bay leaf.
Makes 8 (3/4 cup) servings
220 cal, 11.4g carbs, 3g fiber, 22.8g protein, 9g fat