Boy, this blogging stuff can sure get personal. In addition to my old-timey family recipes, which my boys love, you are going to learn about my food preferences too. Uh, wait. I really don’t have any preferences. Whatever floats by, you can pretty much count on me eating it. I am a culinary catfish.
But it’s time for me to make some personal changes, for health reasons. It used to be that I worried about my weight because of how my clothes fit, or how I looked in the mirror. Now, it’s inflammation. And it’s becoming more clear that sugar and refined carbohydrates have got to go.
But how do I resolve cooking for my family and cooking for myself? There are no restaurants within 30 miles of here, so I am the source of all meals, all beverages, all birthday cakes. I love birthday cake.
SO I have decided to start sharing some of my sugar free recipes, and ketogenic techniques for paralleling the foods that I love. Will my blog still feature birthday cake? Most def. I mean, I am human. And when those boys come home, they bring friends (Just imagine a school of big, big catfish, mustaches and all…).
But what I do to take care of my health requires some kitchen skill. And people have asked me for healthy recipes. You can tell from my Instagram feed that we eat loads of fruits and vegetables, and I rarely include packaged foods in my recipes (exceptions are things like Tabasco…) but this is a new journey for me, going sugar free.
Both types of recipes will pop-up, and I will give you a heads up as to whether a recipe is conventional, or keto. I am featuring a conventional cake at the end of this week, but I will also begin to feature more proteins, and keto desserts.
Wish me luck! I really am a devoted, enthusiastic omnivore. But I am already starting to enjoy the sugar-free lifestyle also, and maybe in time I will have a few more converts under my roof. Those catfish may need question the wisdom of eating whatever just floats by.Print
Chunky Sugar Free Barbecue Sauce
- Prep Time: 10 minutes
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 cups
- Category: Sauces
- Method: Sauteeing
- Cuisine: USA
1/2 cup olive oil (120ml)
2 ribs celery, chopped
1 onion, peeled and chopped
1 red bell pepper, cored, seeded and chopped
1 lb tomatoes, chopped (500g)
2 tbsp. Tabasco sauce® (30ml)
1/4 cup apple cider vinegar (60ml)
1/4 cup stone ground prepared mustard (60ml)
2 cloves garlic
2 tbsp. chile powder (16g)
Juice of one lemon
Salt and pepper to taste
In a 2 qt (2 lt.) saucepan, heat the olive oil. Add the celery, onions and bell pepper, and saute over medium heat for 3-5 minutes. Add the tomatoes, and allow them to cook for another 3-5 minutes. Remove from the heat, and allow to cool briefly.
Add the Tabasco sauce®, vinegar, mustard, garlic and chile powder to the container of a blender or food processor. Add the cooked vegetables, and pulse until the mixture is pureed, but still has texture. Add the lemon juice, and season with salt and pepper. Return the mixture to the pot, and simmer over a low heat for about 10 minutes.
Make sure that the mustard you purchase does not include sugar in its ingredient list. And, as with all sauces, this barbecue sauce will taste much better when made at least a day before serving.