Friday, July 5, 2013

Let's Get Down to Business with a Sugar-Free, Paleo, Candida Diet Friendly Barbecue Sauce

I've had a few comments that my posts have been long lately. I've just felt the need to share some background on my struggles with adrenal fatigue and food sensitivities. So anyone else out there that might be struggling can have hope that they can get better. I'm getting better and I'm a pretty severe case.

Anyway-  this one is going to be short and SWEET.

A quick recipe for a sweet and tangy barbecue sauce that is deliciously whole and clean. And sugar-free. So even us restricted Candida dieters can have it. Yay!

Its super simple to make and even my kids didn't mind it.

I've included a few modifications for those not on the Candida diet.

Hope you enjoy it and get out there grilling this weekend. I will be dancing and celebrating my brother's wedding. Temptation will be all around but I'm going to stay strong. And bring lots of snacks and pre-packed meals for the festivities. And I'm not eating one perogy. He actually put me in charge of the cupcake stand (refills) - I think he's trying to torture me. Cruel. This will be the ultimate test of my will. Wish me luck!

Tangy Sugar Free Barbeque Sauce - Paleo and Candida Diet Friendly

by MamaChanty
Prep Time: 5 minutes
Cook Time: 20 - 25 minutes
Keywords: saute side candida-diet friendly gluten-free low-carb nut-free paleo soy-free sugar-free wheat belly
Ingredients (1 1/4 cup)
  • 1 cup strained tomatoes
  • 2 cloves garlic, finely minced
  • 1/4 - 1/3 cup onion, very finely minced or shredded
  • 1 Tbsp butter
  • 1/2 tsp fine sea salt
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/2 Tbsp coconut vinegar (or apple cider if you aren't on Candida diet)
  • 1/2 Tbsp coconut amino's (or Bragg's liquid soy if you aren't on Candida diet)
  • 1 tsp gluten-free Worcestershire sauce
  • 6 drops liquid Stevia (without alcohol if you are on the Candida diet)
  • 1/4 tsp guar gum (optional thickener)
Fry onions and garlic over medium heat in butter until softened.
Add spices and let cook for a couple of minutes to let the spices "wake up".
Add strained tomatoes, vinegar, liquid amino's, Worcestershire and Stevia.
Bring to a low boil.
Reduce heat and simmer for about 20 minutes until all flavors are blended.
Add guar gum and mix thoroughly to thicken further - if desired.
Let cool and use to baste meat when grilling or use as a sauce on meatballs.
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  1. Hi I'm sorry but how much of the strained tomatoes, don't see it in the ingredient list. Thanks!

    1. OMG - so sorry about that - hubby went to make this yesterday and had the same problem. I have now updated the recipe - its one cup of stained tomatoes. Hope it turns out for you.....

  2. Do you have a recipe for coconut vinegar?

  3. How long does this stay good for in the refrigerator?
    Thank you!

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