Monthly Archives: August 2013

Sweet Honey Barbecue Sauce

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So I love a good tangy barbecue, but sometimes you just want something sweeter. This is great on chicken wings or in the Pineapple Chicken recipe that I’ll be posting soon.

Sweet Honey Barbecue Saucebbq2

This recipe is very similar to the tangy barbecue recipe but with a few variations that make it have a sweeter flavor and a little less kick, but it’s still just as flavorful.

Ingredients

(Makes approximately 2 cups)

1 Tbsp extra virgin olive oil

3-4 cloves minced garlic

1 can tomato paste (6 oz.)

1/4 cup water

1 cup honey

3 Tbsp molasses

3 tsp clean Worcestershire sauce (most name brand sauces have artificial preservatives and corn syrup, so look at the label)

3/4 cup apple cider vinegar

1/2 cup brown sugar (I recommend sucanat or coconut sugar)

3/4 tsp sea salt

4 tsp chili powder

2 tsp paprika

1 tsp cayenne

1/4 cup pineapple juice

1/8 tsp ginger

1/8 tsp cinnamon

Directions

  • Pour the olive oil into a sauce pan and place on medium heat.
  • When the oil is warm, add the minced garlic and allow the garlic brown slightly (about 40 seconds) while stirring.
  • Add the water and tomato paste to the garlic and stir until the paste and water have combined.
  • Add the rest of the ingredients and stir until they are combined.
  • Allow the mixture to start to bubble and then lower the heat to low/simmer for 20 min. The mixture will thicken as it cools.
  • Once the sauce is cool, you can pour it through a strainer or puree it in a food processor to incorporate the minced garlic or just leave it as it is.
  • Store in a glass container in the fridge for about two weeks.

Tangy Barbecue Sauce

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So Summer is almost over and if you haven’t already, it’s time to dust off the grill. It’s hard to picture summer without BBQ chicken and ribs, but it’s hard to find a BBQ sauce that doesn’t contain high fructose corn syrup (one of the most highly processed food substances on the planet) and tons of sugar.  Even if you decide to make your own, most of the recipes you come across call for ketchup (which contains high fructose corn syrup). In my search for a good BBQ sauce I’ve made a few batches from whole food recipes that didn’t taste anything like what I would expect BBQ at a good restaurant to taste like, so I’m really excited that this recipes doesn’t disappoint the taste buds.

bbqsauce1

Tangy Barbecue Sauce

I will admit that this recipe does have what I would consider a lot of sugars to it. If you like your BBQ sauce less sweet and more spicy then reducing the sugars should be fine.

Ingredients

(Makes approximately 2 cups)

1 Tbsp extra virgin olive oil

3-4 cloves minced garlic

1 can tomato paste (6 oz.)

1/4 cup water

3/4 cup honey or agave

3 Tbsp molasses

3 tsp clean Worcestershire sauce (most name brand sauces have artificial preservatives and corn syrup, so look at the label)

3/4 cup apple cider vinegar

1/2 cup brown sugar (I recommend sucanat or coconut sugar)

3/4 tsp sea salt

2 Tbsp onion powder

1 tsp chipotle powder (optional)- this gives your sauce an extra slight kick as an aftertaste

4 tsp chili powder

2 tsp paprika

1 tsp cayenne

1 tsp mustard powder

Directions

  • Pour the olive oil into a sauce pan and place on medium heat.
  • When the oil is warm, add the minced garlic and allow the garlic brown slightly (about 40 seconds) while stirring.
  • Add the water and tomato paste to the garlic and stir until the paste and water have combined.
  • Add the rest of the ingredients and stir until they are combined.
  • Allow the mixture to start to bubble and then lower the heat to low/simmer for 20 min. The mixture will thicken as it cools.
  • Once the sauce is cool, you can pour it through a strainer or puree it in a food processor to incorporate the minced garlic or just leave it as it is.
  • Store in a glass container in the fridge for about 2 weeks. Enjoy!

Banana Blueberry Muffins

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Banana Blueberry Muffins

Banana Blueberry Muffins

bananablueberry

We love banana bread for breakfast and blueberry muffins are pretty much a Saturday morning staple, so one morning I decided to find a recipe that combined the two. I came across Martha Stewart’s Healthy Banana-Blueberry Muffins Recipe and decided to give it a try.

After several batches, I’ve made it a bit more whole foods friendly and tweaked it to our preferences. It isn’t the fastest muffin recipe out there by any means but it is so good, and you can cut a few corners if you’re short on time, which I explain in the recipe. Hope you enjoy!

Ingredients

1 cup whole-wheat flour

3/4 cup King Arthur’s white wheat

1/4 cup rolled oats

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1 Tbsp cinnamon

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup brown sugar (sucanat or coconut sugar)

1/3 cup brown sugar (date sugar)

2 large eggs

2 ripe bananas

1/3 cup whole milk

1 tsp pure vanilla extract

1 cup blueberries (fresh or frozen)

Directions

• Preheat oven to 375 F. Line a 12-cup muffin pan with paper liners.

• In a medium bowl, whisk dry ingredients together (flours, oats, baking soda, salt, cinnamon and nutmeg).

• In a large bowl, beat butter and sugars with a mixer on low until light and fluffy. Add eggs, one at a time, beating well after each addition.

• In a small bowl, mash bananas with a fork and stir in milk and vanilla. (If you’re short on time you can combine these with the sugar mixture rather than mixing them separately and then in the following step you will just have to mix in the flour mixture).

• With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.

• Fold in blueberries with a spatula.

• Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes.

Variation

Instead of using sugars, you can substitute either honey or maple syrup. If you choose to add maple syrup or honey, preheat your oven to 350 rather than 375 and follow the directions above but substitute 3/4 cup of honey or maple syrup for the sugars and decrease the milk to 1/4 cup.

You can also substitute a cup of another fruit in place of the blueberries, such as cherries or raisins.