Paleo Honey BBQ Sauce

(AIP reintroduction: tomatoes, mustard, chili powder)

Ingredients:

1 (156 ml) can of organic tomato paste 

1 (156 ml) can of water

1 tsp coconut aminos

2 tsp mustard (I like this brand)

1 tbsp chili powder

2 cloves garlic, crushed

1-2 tbsp honey, to taste

Directions:

Combine ingredients in a small saucepan. Heat until mixture boils. Turn down heat and simmer for 5-10 minutes over low heat. Store in a glass mason jar. Perfect on burger bowls, pulled pork, or on chicken. 

Paleo Tangy Peach BBQ Sauce

Ingredients

6 peaches, peeled and sliced
1 (398 ml) can of organic tomato sauce
1 tbsp coconut aminos
3 tsp chili powder
3 tbsp honey or maple syrup
1 tbsp mustard (this brand is my favourite)
1-2 tbsp apple cider vinegar
1 small onion, chopped

Directions:
Place all ingredients in a saucepan and bring to a boil over medium heat. Turn down to low heat and simmer for 1 hour. Blend with a hand blender in the pot or transfer to a blender for a smoother sauce.

Makes 7 cups of sauce. Use within a few days or freeze.

This is amazing on pulled pork.

AIP "Cheese" sauce (big batch)

Ingredients:
1 large sweet potato
3 medium carrots
4 cups butternut squash, diced
1 drizzle of olive oil
1 onion, chopped
3 cloves garlic
1 tsp Himalayan salt
1 tsp lemon juice
1 cup homemade broth (chicken or vegetable)
1 cup coconut milk
2 tbsp coconut aminos
2-3 tbsp nutritional yeast

Optional additions if reintroduced:
1/2 tsp smoked paprika
1 tsp black pepper
1 tsp dry mustard

Directions:
Fill a large pot with water, sweet potato, carrots, and squash and bring to a rolling boil. Boil until vegetables are tender. Drain and then add to Vitamix.

Place onion in a medium frying pan and drizzle with olive oil. When onions are soft, add the garlic and cook until fragrant. Add to Vitamix.

Add remaining ingredients to Vitamix and blend until completely smooth.

Pour into eight (250ml) jars and one (125 ml) jar and cool completely.

When cool, place in freezer and freeze until ready to use.