Sugar In Your Salt?!

Yes, you read that correctly. If you use regular table salt with iodine added, then you are also getting dextrose… a sugar.

salt

A claim is made that the amount is so minute as to not affect sugar cravings, so I assume it wouldn’t throw one out of ketosis either, but who knows for sure? Ask yourself this… why would you want salt with sugar in it? I prefer Himalayan Sea Salt and get my iodine from eggs, seafood and seaweed and if I feel like I am still not getting enough, I add a supplement. It’s just crazy that food companies find any excuse to add sugar to products!

Sugar-free Barbecue Sauce

Author: Leanne Vogel
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 1 min
Cook time: 10 mins
Total time: 11 mins
Serves: 8

6-Ingredient homemade sugar-free barbecue sauce that’s just so darn good!

Ingredients

½ cup sugar-free pasta sauce
1 tablespoon balsamic vinegar
½ teaspoon mustard powder
1 garlic clove, minced
½ teaspoon smoked paprika
⅛ – ¼ teaspoon sea salt
Freshly ground pepper, to taste

Instructions

Add all ingredients to a your food processor or high-powered blender. Blend until smooth, about 1 minute.
Pour ingredients into a small saucepan. Cover and bring to a light boil over medium-low heat. Boil for 5 minutes.
Allow to cool and store in an air-tight container for up to 2 weeks.

Notes
Pasta sauce: sugar-free pasta sauce exists… you just have to read the labels very carefully. It doesn’t have to be the fancy kind either. I was able to find a Superstore brand pasta sauce that was free of gluten and sugar. Woo!


My Notes:

I checked the sugar free pasta sauce listed here. It is Eden Foods Pizza Pasta Sauce. There is no added sugar. However, there are 4 grams of sugar per 1/4 cup from the tomatoes. In my opinion, if you cannot find this type of sauce in your grocers, you could use tomato paste or sauce (check label for added sugar) and add your own spices like basil, oregano, pepper, powdered garlic, powdered onion and thyme.

Also, if you do not have dried mustard, you could use a Tbsp of dijon mustard. Also, if no smoked paprika, use regular paprika or tumeric.

This recipe can be found HERE, just ignore the lentil bake as lentils are not LCHF approved.

Homemade Sugar-Free Ketchup

Ingredients

  • 12 oz. tomato paste
  • 4 Tablespoons apple cider vinegar
  • 1 Tablespoon mustard
  • 1/4 cup+2 Tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • stevia to taste (if you want a sweeter ketchup)

Instructions

  1. Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed throughout.
  2. It is best to let the ketchup sit together in the fridge for a couple of hours, or overnight, before serving so that the flavors blend together well.
  3. Store in an airtight container in fridge.
  4. Yields 3 cups

Notes

Check the ingredients of your tomato paste. The only item listed should be tomatoes.


My Notes: I added the onion powder because I like the flavor and also the stevia because I like a sweeter ketchup. Otherwise, this recipe can be found HERE

Easy Homemade Mayo (non-soy/canola oil & no sugar)

I’ve been searching for days for a homemade mayonnaise recipe that didn’t have 1) soy or canola oils and 2) added sugar. It’s been hell! But tonight I finally found one that is do-able for me and doesn’t have all that junk in it! Yay me!

Easy Homemade Mayo
by Amy Love, Real Food Whole Health

1 whole pastured egg at room temperature
1 pastured egg yolk at room temperature
1 tsp organic Dijon-style mustard
1  1/2 TBL lemon juice (freshly squeezed)
1/2 cup extra virgin olive oil
1/2 cup extra virgin coconut oil (melted and cooled slightly)
Pinch or two of unrefined sea salt

In food processor, add egg, egg yolk, mustard, lemon juice and salt. Process to blend, about 30 seconds. With the processor running, add the oil (mix both in a 1 cup measure) VERY slowly, drop-by-drop, until it’s all in. The rule of thumb is to never let the stream of oil be thicker than a pencil lead.

That’s it! Taste and adjust seasonings.(More salt or lemon) Place in a glass jar with tight fitting lid. It will be runny but will firm up in the fridge. Will last about 2 weeks.

If you’d like to, you can add 1 TBL whey in the first step (before adding oil). In this case, let the finished mayo sit at room temperature for 7 hours and then place in the fridge. It will last several months this way and contains beneficial bacteria. I’ve not tried this yet, but this is how to do it! (according to the book, Nourishing Traditions)

Notes:
Optional Flavors: (add in first step, before oil)
Add some herbs- thyme, rosemary, dill, basil- all of these are amazing
Add some curry powder- super good with chicken and tuna salad
Add more lemon and lemon zest- my favorite
Add garlic- roasted, fresh or garlic powder
Add chilies- chipotle is great!
Add roasted red peppers or sundried tomatoes
Add capers and lemon zest for a quick dipping sauce perfect for fish

Quick Tip:
You can also use an immersion blender in place of a food processor. In that case, simply put all ingredients (including oil) in a wide mouth Mason jar (or glass bowl) and use the immersion blender to mix well. This may make a thicker mayo, AND you don’t have to drizzle the oil in!