Long Weekend Weight Loss Recipe: 4 Healthy BBQ Sauces

Long Weekend Weight Loss Recipe:

4 Healthy BBQ Sauces

 

small bbq sauces

After roughing it through a long, bitter winter, what better way to mark the first long-weekend of spring than with an outdoor gathering of friends, fun and fiery BBQ?

Fortunately for those on the weight loss track, BBQ and belly reduction don’t have to contradict. Most store-bought BBQ sauces and marinades are loaded with artificially concentrated sweeteners, carbs, fat, preservatives and unhealthy ingredients that wreak havoc on your appetite control and metabolism. But with the right prep and fresh, natural ingredients on hand, you can whip up some healthier home-made versions that will have your friends flocking to the fire with mouth-watering excitement.

These healthy BBQ sauces can be used on any kind of meat or poultry, either as a marinade, a baste or a dip. They’re quick to throw together and can be made a couple of days in advance and stored in the refrigerator or freezer.

Get outside, live it up with friends, and savor the smells and tastes of a smoky cook-out this long weekend. Keep healthy eating and sensible portioning in mind so that you can enjoy these precious spring days, without the regret afterwards.

Ol’ Fashioned Finger-Lickin’ BBQ Sauce

 

½ cup soy sauce or tamari

¼ cup date paste*

1 can tomato paste

3 Tbsp. apple cider vinegar

3 Tbsp. ground dry mustard

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp sea salt

½ tsp cracked black pepper

½ tsp cayenne pepper (optional – add according to how much heat you like)

 

Mix all ingredients in a bowl. Store in a glass jar in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

*You can make your own date paste by soaking pitted dates in water for an hour, removing them from the liquid and blending them in a food processor. About ½ cup of dates will yield ¼ cup of date paste.

 

Asian Sweet & Sour Chili-Plum Glaze

 

20 small sweet plums, pitted and cubed

½ cup red onion, chopped

7 garlic cloves, minced

1 Tbsp. fresh ginger, grated

¼ cup soy sauce or tamari

2 Tbsp. rice vinegar

2 Tbsp. sweet chili sauce

 

Combine all ingredients in a sauce pan, placed on medium heat. Cook for about 20 minutes, stirring occasionally. Then bland with a hand immersion blender, adding water if you want a more liquid consistency.  Store in a glass jar in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

 

Tantalizing Teriyaki Sauce

 

1 cup soy sauce or tamari

2 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

2 Tbsp. blackstrap molasses or raw honey

3 tsp fresh ginger, grated

4 garlic cloves, minced

 

Combine all ingredients in a glass jar and allow it to set for 3 to 4 hours on the counter, then refrigerate. Store in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

 

Jaw-Dropping Jerk Paste

 

1 Tbsp. extra-virgin olive oil

2 Tbsp. lime juice

2 Tbsp. apple cider vinegar

¼ cup date paste*

4 scallions, chopped

½ small red onion, chopped

3 garlic cloves, minced

1 – 2 Scotch bonnet peppers or hot habanero peppers, seeded and chopped

2 tsp ground allspice

2 tsp dried thyme

1 tsp sea salt

½ tsp cracked black pepper

½ tsp ground cinnamon

 

Combine all ingredients in a food processor and blend until smooth. Store in a glass jar in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

*You can make your own date paste by soaking pitted dates in water for an hour, removing them from the liquid and blending them in a food processor. About ½ cup of dates will yield ¼ cup of date paste.

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