Olive You Whole’s Whole 30 BBQ Sauce

I am so excited!!!  Last night I was finally able to get back in my kitchen!! The bad news is it is so shiny and clean I don’t want to cook in it because I don’t want to mess it up.   I guess that means I will just have to keep cooking in my Instant Pot Mini.  Seriously,  the only way I have cooked in the last two weeks is in my Mini.  I always laughed at people who said the quit cooking any other way once they got their pressure cooker.  I really didn’t think you could just cook in your pressure cooker but you can.   Don’t worry, I am not going to turn this into just a pressure cooking blog.  I don’t like to limit myself that way.  It is nice to know I can cook in only the pressure cooker if I have to though.

This recipe is not a pressure cooker recipe. It is a recipe for a very yummy Whole 30 compliant BBQ sauce.  I have been looking for this since my very first Whole 30 last april.   I love that it is based on tomato paste instead of ketchup.  I keep tomato paste in my cupboard all the time.  I don’t keep ketchup, compliant or otherwise, around because I am not a fan of ketchup.

Olive You Whole's Whole 30 BBQ Sauce

Adapted from Olive You Whole

1/3 cup tomato paste

1/4 cup apple cider vinegar

1/2 cup water

1/2 cup pitted dates

1 TBS Dijon style mustard

1 1/2 tsp coconut aminos

1/2 tsp celery salt

1 clove minced garlic

1/2 tsp chili powder

1/2 tsp black pepper

1/8 tsp ground clove

In a small bowl, combine all ingredients and mix well.  Use where ever BBQ sauce is called for.

Ketchup (Whole 30)

I am not a big fan of ketchup as a condiment.  Instead,  many of my favorite recipes use ketchup as an ingredient.  This week I am going to feature s few of those recipes, starting with a whole 30 recipe for ketchup.  It’s quick and relatively easy.  If you don’t have a blender or immersion blender, just make sure  to chop the dates very finely and occasionally mash the dates while cooking. It keeps about a month in the fridge.


adapted from Tastes Lovely

6 oz can tomato paste

10 medjool dates, chopped

3/4 cup water

1/2 cup apple cider vinegar

1 TBS  lemon juice

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Heat a sauce pan over medium low heat.  Add all the ingredients and stir to combine.  Bring to a low simmer.   You don’t want it to boil, just get it warmed through, about 5 minutes.  Let it cool to room temperature.  Transfer the ketchup to a blender and blend on high for 2 minutes.  If necessary, thin with a little water.  Store in an airtight container for up to a month or in the freezer for up to a year.