You know how bbq sauce is delicious on practically anything? I love the stuff. Slathering it on food is a hobby of mine.
The only thing I have totally struggled with is the sugar content. I try to buy ones that are lower in sugar, and then I convince myself that using half the bottle is ok. I finally decided to overcome my denial about it and make my own.
Since I am a fan of sneaking fruits and veggies into foods, I decided that BBQ sauce was an excellent candidate for such trickery. BBQ sauce needs to be sweet anyway, so why not take advantage of naturally sweet (and healthy) fruit?
I was excited that it turned out so well, now I really can use half the bottle and it is ok!!
In other news, I have been on kind of a book binge. Summer is the perfect time for that I think. I just finished a book that was one of those stay-up-until-2-am-because-you-can’t-put-it-down-then-bring-it-to-work-and-read-it-under-your-desk kind of books.. SO GOOD!!! Those are the best kind. But since I am going through some of them in 2 days (which is crazy because I swear I have been doing things other than reading!) I am in need of some suggestions. Do you have a book that is a perfect summer read that you love? I seriously would love suggestions.
The book that has me all riled up is this one here. It had mixed reviews, and I was hesitant about trying it out, but I think the fact that I read the whole thing in under 24 hours speaks to how much I loved it.
Health highlight of peaches: Peaches are loaded with antioxidants including the carotenoids that give them their lovely orange hue. They are a good source of niacin (a B vitamin) that is used in the body to process fats, stabilize blood sugar, and regulate cholesterol. They are high in fiber and also a good source of vitamin C, and potassium. The nutrients in peaches are great for eye sight and healthy skin.
- 1 Vidalia Onion (chopped roughly)
- 3 Peaches (remove pit and chop)
- ½ cup Tomato Paste
- ¼ teapoon Garlic Powder
- 4 teaspoons Cider Vinegar
- ¼ teaspoon Chipotle Powder
- 1 teaspoon Sea Salt
- In a medium pot add the onions and peaches
- Cook, stirring occasionally, until they start to caramelize, about 15 minutes
- Add the tomato paste and cook an additional 5 minutes
- Add he garlic powder, cider vinegar, chipotle powder and sea salt
- Transfer to a blender (or use an immersion blender in the pot) and blend until smooth