Garlic Butter Sauce

I had to have garlic butter sauce with my pizza. This was pretty easy and tasted great.


1/2 stick of unsalted butter
1 tbsp liquid coconut oil (refined)
2 tbsp grated parmesan
1 tsp garlic powder
1/2 tsp garlic salt


Melt the butter and parmesan in the microwave for 30 seconds (assuming it came straight from the refrigerator). You don’t want the butter to be completely melted. Just soft enough that it can be whipped. Once it’s softened, pour into another bowl so that it doesn’t continue to melt. Add the coconut oil, garlic powder and garlic salt and stir together until the final result is creamy.

Cocktail Sauce

My father-in-law went on a fishing trip recently and came back with a LOT of fish. My wife was dying to have some cocktail sauce to eat with it, so I took the recipe here¬†and doctored it up. My father-in-law declared it’s better than his favorite store-bought sauce.


1 cup Trader Joes organic ketchup
1 tsp of tabasco sauce
1.5 tsp coconut amino acid
2 tsp lemon juice
2.5 tbsp horseradish
1 tbsp xylitol


Put all of the ingredients in a blender and blend it up. I don’t like chunks or horseradish so I blended for 2-3 minutes.

BBQ Sauce

I recently had a home-made BBQ sauce that was delicious. The best thing about it was that it’s simple to make, so I set out to find a way to make it “approved”. So far we’ve used this sauce to make BBQ meatballs, quinoa sloppy joes, and BBQ chicken and none of them disappointed!


1 cup of ketchup
2 tbsp xylitol
1 tsp coconut amino acids
1 tsp Badia Jerk Seasoning
1 tsp Badia Holy Smoke
1 tsp apple cider vinegar
1/2 tsp black pepper
1/4 tsp ground mustard
1 tbsp prepared mustard


Whisk all ingredients together in a stove-ready pot. Simmer on medium for 5 minutes while stirring constantly. The longer the sauce simmers, the thicker it will get.

Spaghetti Sauce

We used to use a jar of Prego Spaghetti sauce for almost all of our Italian recipes. Those sauces have too much sugar, so this is the sauce we use instead. We’ve used it on baked chicken and million-dollar spaghetti squash so far and it has been a hit!

3 garlic cloves
1 small onion
1/4 green bell pepper
1 tsp oat flour
2 tbsp coconut oil
2 tsp oregano
1 tbsp xylitol
1 tsp basil
1/4 tsp pepper
1 bay leaf
1/2 tsp Italian seasoning
2 can tomato sauce

*If you use low sodium tomato sauce, you may need to add salt to taste. This recipe was based on tomato sauce that already had salt added.

Put the garlic, onion, and bell pepper in a chopper and chop them up fine.
On medium heat, put coconut oil in a sauce pan with the chopped up vegetables. Cook the vegetables until they become mushy and add in the oat flour to make a paste.

Turn the heat on low and add in two cans of tomatoes. Add in the additional spices. Cook on low for 30-40 minutes making sure to stir regularly so the sauce doesn’t burn. Some of the water will cook off and the sauce will start to thicken and will become less bitter as it cooks.

Makes about 2 cups of sauce