It’s been a bit of a crazy few weeks for me.  Redundancies seem to be happening quite a bit in Dubai and it has now happened to me.  Although I had a feeling it was coming it’s still a big shock when it actually happens.  It’s funny how you feel at that moment but I knew that I didn’t want to take another office job.  I have been spending so much time in the gym and doing reiki.  These are the things I love to do so why shouldn’t I do these things for a living?  Why should I be in an office role when my passions lie elsewhere?  I have to take this chance to make a go of it so that is what I am going to do!

One good thing about being in between jobs is that I am getting the chance to study and cook lots of healthy food.  I am concentrating on making portions for the freezer which means we have meals there when we don’t have time to cook and lunches for my husband too.

This pot of bolognese is super easy to make.  I don’t often eat red meat but after trying this with chicken mince it just doesn’t taste as good.  I made double of this which made 8 portions, two for that evening and 6 for the freezer.  You can add in extra veg of your choice.

Serves 4


500g lean beef mince

2 celery sticks

1 brown onion

2 garlic cloves

1 large carrot

1 400g can of chopped tomatoes

2 tablespoons tomato puree

3 sprigs of rosemary

½ teaspoon dried oregano

1 bay leaf





  1. Heat a pan and add the mince, cooking it until it is brown.
  2. Dice the onion and garlic and add to the pan to soften for a few minutes.
  3. Dice the celery and carrot and add to the pan to soften for a few minutes.
  4. Add the chopped tomatoes, tomato puree, finely chopped fresh rosemary, oregano, bay leaf and season well. If there is not enough sauce add a little water or some more chopped tomatoes.
  5. Cook for 15-20 minutes to allow the flavours to infuse.
  6. Serve with pasta, vegetable noodles such as courgette or carrot, or simply just a salad. I opted for butternut squash noodles


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