BBQ sauce is one of the best condiments, I love adding that sweet tangy sauce to everything. However, it has the most sugar of all the condiments. This Whole30 BBQ sauce is sweetened only using apples, make it the perfect healthy condiment! The best part is, it comes together in the slow cooker and holds up great in the freezer. So there’s no excuse to not make this tasty sauce!
When I attempted my Whole30 a few years ago, some family events became hard to attend. One particular event was a family BBQ. Which is what inspired me to make my own healthy sauce, so I could still pig out on some pork. Even though overall, I did not find success with my Whole30, I think it made me realized what a difference some healthy ingredient swap outs can be. While I’m not sure if this sauce could ever replaced Sweet Baby Ray’s in my book. It’s definitely a much healthier option and still has that balance between sweet and tangy with a hint of smokey. And this recipe could not be any easier to make. Especially if you buy the already peeled and cut butternut squash like I did.
Easy Dinners with Whole30 BBQ Sauce:
- The first time I made this recipe it was for pulled pork, and now whole30 pulled pork has become a staple in my house. Plus, both the sauce and my shredded pork hold up great in the freezer. It’s perfect for last minute company!
- Another favorite in my house, though not whole30 friendly, is BBQ chicken pizzas! For busy nights I’ll split open a gluten free english muffin and just top with some sauce and cheese, it’s great for using up leftover chicken!
- Ribs! I always thought of ribs as an indulgent meal. And when you’re using a sauce filled with corn syrup it is. But since this sauce its packed with veggies there’s no guilt. I love to smother my Paleo Ribs in this sauce.
- And of course, this sauce is perfect for dipping! I always have some of my Easy Paleo Nuggets in my freezer. So when a snack craving hits I can satisfy it the healthy way!
- Serves: 4 cups
- Serving size: 2 Tablespoons
- Calories: 21
- Fat: 0.2 g
- Sugar: 1.9 g
- Protein: 0.5 g
- 1 Small Yellow Onion, Diced
- 1 Red Apple, Skin on Diced
- 10 Garlic Cloves
- 2 Teaspoon Mustard
- 2 Cups Butternut Squash, Cubed
- 1 Teaspoon Hot Sauce
- 2½ Teaspoon Tomato Paste
- 1 Teaspoon Paprika
- 1 Teaspoon Smoked Salt
- 1 Cup Water
- Combine all ingredients in slow cooker
- Cook on low for 5-6 hours, until vegetables are fork tender
- Puree using stick blender
- Portion into air tight containers once cooled
Healthy Make Ahead Freezer Meals
Frozen Fruits and Veggies
- Cauliflower Mash Potatoes by April Golightly
- Easy Whole30 Barbecue Sauce by Cricket’s Confections
- Make-Ahead Pumpkin Spice Smoothie Bowl by Wholistic Woman
- Roasted Vegetable Bisque by Bites of Wellness
- Spinach Baked Ziti Make Ahead Freezer Meal by Sunday Supper
- Vegetable Soup with Meatballs by Hezzi-D’s Books and Cooks
- Vegetarian Shepherd’s Pie by Pies and Plots
Preparing Some Protein
- Chicken Sausage and Rice Soup by Cindy’s Recipes and Writings
- Grilled Thai Chicken by That Skinny Chick Can Bake
- Make-Ahead & Freeze Black Bean Taco Burgers by Hardly A Goddess
- Salsa Chicken Burrito Bowls by A Kitchen Hoor’s Adventures
- Sang Choy Bao – Chinese Lettuce Wraps by Caroline’s Cooking
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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