Last week I promised the muffin recipe but I’m holding out…I know I’m mean! I’m a tease, well sort of. I will post it but I thought with the long holiday weekend coming up and all the cooking out plans you might have… I would post some Memorial Day “type” recipes. First up BBQ sauce! I have posted a BBQ version before but I have taken a lot of slack due to the orange juice, hence “sugar”, involved with the recipe. With that being said, there is no orange juice or sweetener of any kind in this recipe. Yay! We can all do the Paleo dance. Ok, maybe only I will. And stay tuned because my hope is to post another recipe in the next few days using this BBQ sauce. That way your Paleo tummy will be happy at this weekends festivities instead of totally hating you because you ate non-paleo foods. I’ve been there, it’s no fun. The only horrible part about my experience I ate something I thought was Paleo only to find out later that it totally wasn’t because I was curled up in a ball in pain. Ok, too much info there but totally true. I would hate for any of you to experience it so hopefully these recipes will help.
I’m going to keep the gibber down in this post since I pretty much talked your ear off in the last post. Also, I have a mountain of work piled up on my makeshift desk (which is actually the dining room table) that needs to be done. It’s never ending pile of to-do’s! And as much as I would love to stick around and talk random non-sense I’ll hold out until next time. I’ll be back soon with another recipe before the week is out and we all head off for our long 3-day weekend!
- 1/2 tablespoon coconut oil (or even better bacon grease)
- 3 cloves garlic, minced
- 1/4 cup sweet yellow onion, finely diced
- 1 1/2 tablespoons Dijon Mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon coconut aminos
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Juice of 1 lemon
- 1 1/3 cup low-sodium chicken broth
- 1 – 7 ounce jar or can tomato paste
- In a sauce pan, heat coconut oil on medium heat. Add garlic and onion, and sauté until soft and translucent.
- Add mustard, apple cider vinegar, coconut aminos, paprika, cayenne pepper, and salt, and continue to sauté (about 30 seconds).
- Add lemon juice, chicken broth, and tomato paste, and whisking all ingredients together until smooth.
- Bring to a light boil, reduce to simmer, and slightly cover with lid. Simmer for 30-45 minutes, and let cool.
- Sauce can be stored in an airtight container in refrigerator up to 1 week.