I haven’t really mentioned it, but Mark and I are in the middle (literally, day 16!) of another round of Whole30! We jumped on the September Whole30 bandwagon just two days after arriving back in Newfoundland. Starting immediately really sets the stage for making good choices through the rest of our time here. This Whole30 has been fairly similar to last one… that is, it has been easy. Now, this comes after four other not-so-easy Whole30s (and several more unsuccessful attempts), so if you are rolling your eyes at me as you struggle to forgo the bread, trust me when I say, I’ve been there! At this point though, it is much more natural. Honestly, I think life after Whole30 is much harder than doing the actual 30 days. So perhaps that will be my next goal… dealing with things better in life after.
So Mark and I have gone wild for these BBQ Bacon Onion Bombs from Fed and Fit and have been making them regularly. After starting our Whole30 though, we’ve had to tweak them a bit to make them compliant. First we had to ditch the bacon, because compliant bacon does not exist in Newfoundland (I still check every time at the grocery store though… you never know…) Then we had to come up with a compliant barbeque sauce. That is another very tricky thing to find, so I just decided to make my own!
Now, I’m typically a sweet barbeque sauce kind of gal, and unfortunately that is a bit hard to achieve when you’re cutting out sugar. Luckily I was able to add a touch of sweetness using dates and I think I made up for the rest by adding in delicious smoky hint, thanks to smoked paprika and chipotle chili powder. I hope you enjoy it too!
- 1 cup tomato puree
- ¾ cup unsweetened apple sauce
- ½ cup apple cider vinegar
- 3 oz tomato paste
- 1 tbls ghee
- 4 large pitted dates
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp smoked paprika
- 1½ tsp chipotle chili powder
- 1 tsp all-spice
- 1 tsp salt
- ½ tsp pepper
- Begin by placing the dates in a small bowl or cup and covering with ½ cup very hot water. Cover the dish with a lid, allowing the dates to soak for 10 minutes.
- While the dates are soaking, add the remaining ingredients to a medium sauce pan under medium heat. Whisk the ingredients together then bring to a simmer.
- After the dates have finished soaking, the outer skin should have started to separate from the date. Peel this off. You do not have to get every last bit, but getting most of the skin helps contribute to a smooth consistency once they are blended.
- After peeling, place dates and the water they were soaked in in a blender and blend on high until a smooth, pourable paste forms. More water may be added as needed.
- Transfer this date paste to the sauce simmering on the stovetop and combine.
- The sauce can be used immediately, or it can be cooled and placed in an airtight container in the refrigerator for future use.