Today marks a very special day. My good friend, Kristen Boehmer, from Living Loving Paleo celebrates two very important anniversaries on this day, February 4th. For her, it has been 5 years since her last surgery for Crohn’s Disease (she had her entire large intestine removed on this day in 2011). Today she also celebrates her 3 year “paleo anniversary”, 2013 is the year she began adhering to the paleo diet, which gave her her health back after being sick from Crohn’s Disease for the majority of her life.
When Kristen began eating paleo, her health dramatically improved, but she began to realize that many of the condiments we use to flavour our foods and make our meals more exciting and flavourful were not paleo or helping her achieve the health she wanted. So, she began creating recipes.
Kristen has countless mouth watering recipes on her blog, from Paleo Clam Chowder to Buffalo Chicken Tenders with Ranch Dressing, she seriously has it all! But, if she was known for one thing, I’d say she is known for her sauces! I call her the Queen of Paleo Sour Cream.
Luckily, for us, Kristen has created an eCookbook that has just been released today! This cookbook contains all new sauce recipes for us that are not available on her blog! Her cookbook is called Get Sauced! and includes 86 pages of 33 incredible recipes that Kristen has perfected after many months of recipe creating and testing!
Here is more information about Get Sauced! from Kristen, herself:
“I made it my goal to create sauces that anyone could eat, despite food intolerances that go beyond paleo. This is exactly why just by simply taking a glance at the top of each recipe, you’ll know right away if they’ll work for you!
24 recipes are egg-free or can be made egg-free
35 recipes are nut-free or can be made nut-free
27 recipes are nightshade-free or can be made nightshade-free
29 recipes are coconut-free or can be made coconut-free”
Today Kristen has graciously allowed me to share one of her recipes from her new eCookbook with you!
Kristen’s Teriyaki Sauce is a huge hit in my house. We love to use it in stir fries, with chicken or meatballs, and on salmon!
- 1 ½ teaspoons tapioca starch
- ½ cup coconut aminos
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 ½ teaspoons ginger, grated, preferably using a microplane
- 1 teaspoon sea salt
- Combine the tapioca starch with 1 teaspoon water and mix well to create a slurry. Set aside.
- Combine the remaining ingredients in a small saucepan and bring to a simmer over medium heat. Whisk in the tapioca slurry and continue to simmer over medium-low heat for 5 minutes, whisking occasionally.
- The sauce will continue to thicken as it cools. Store in a sealed container in the fridge for up to 3-4 days.
To hear more about Kristen, listen to her share her story on how she overcame Crohn’s Disease in this episode of my podcast!