Date Sweetened Peach BBQ Sauce

Hello, holiday food hangover. I did not miss you. Hello, date sweetened peach BBQ sauce. You are a lifesaver. Before I get into the recipe, I want to share some pretty personal stuff with you all because as a food blogger food can sometimes be my biggest enemy. I have to learn, just like anyone else, how to eat and cook to keep myself and my family healthy.

I kind of lost control this 4th of July and ate whatever I wanted, whenever I wanted it. It wasn't pretty. In fact, it was downright embarrassing at times. I'm slowly working my way back to feeling normal again, but it's taking some work. A few things I'm working on to reduce the amount of preservatives and added sugar going into my body:

• Making my own sandwich bread
• Making my own condiments (enchilada sauce, this Date-Sweetened Peach BBQ Sauce, and ricotta cheese)
• Eating ALL of the fruit
• Going on more walks

It's pretty amazing how these small changes make a huge difference in how my mind and body function. Beginning in college, I started to be more aware of what I was eating and why. Late in high school, I was eating because I was nervous, sad, happy, frustrated, tired, awake, bored, busy...you get the idea. I had no concept of portion control and found myself nearly 30 pounds overweight for my 5 foot 3 inch frame. Something clicked during my freshmen year of college and by simply paying attention to how much I ate and exercising more regularly, I lost 20 pounds by the time I returned for my sophomore year.

When Brad and I moved to Tokyo, my weight fluctuated a bit during the first year as I learned more about Japanese food (and stopped trying to find super familiar/unhealthy foods to comfort me in my fog of new-country confusion). Eventually, I settled into a healthier routine and learned a lot by simply observing how the Japanese ate. They enjoyed every morsel and, thanks to chopsticks, took smaller bites. Desserts, if there were any, were dramatically less sweet than what I was used to. Often times dessert was a few simple slices of apple or a cup of tea. Getting away from ending a meal with dessert helped me drop another 10 pounds during our time in Japan.

Fast forward to my second year back in the United States post-Japan: I was becoming desensitized to sugar. By that I mean that I went from being stunned at how sweet American desserts were to not noticing the difference at all. It scared me. I started putting on more weight, feeling more emotional ups and downs, stressed and constantly exhausted. I was in the middle of all this sugar-induced junk when Jacqueline Smith approached me about taking her course, Go Sugar Free.

I know. Going completely sugar free sounds terrifying for most of us. It was for me too. Would I have to give up baked goods like warm chocolate chip cookies right out of the oven? That seemed like a pretty massive sacrifice. As I learned more about GSF, I realized that Jacqueline has built a program that, instead of being all or nothing, is easily tailored to fit what you need to feel your best. During the course itself, I was about 95% sugar free. I lost 2 inches from my waist, my skin cleared up dramatically, I started sleeping more soundly and felt a more consistent amount of energy through the day (without the help of coffee). It was amazing.

I still try to eat a GSF-friendly diet the majority of the time but I don't beat myself up for occasionally enjoying a sweet treat because that's what works for me. For some, saying goodbye to sugar all together is what makes them feel like the healthiest, happiest person they can be. That's the beauty. It's all up to you.

Another piece of the puzzle is refined grains. They often lead to similar negative symptoms sugar is responsible for, so learning more about grain options is another huge part of the GSF course.

Thanks to GSF, I have learned to think more creatively about the recipes I already use. This Peach BBQ Sauce, for example, has all the important ingredients when it comes to BBQ sauce but is sweetened with dates rather than brown sugar. I've also begun using honey and maple syrup (sparingly) whenever possible. Rather than feeling tied down to a "diet", I actually feel a sense of freedom. I can enjoy the foods I love because I know more about how to make them healthy for me.

Now for the big news: thanks to high demand, Jacqueline has added a Fall 2014 course (which was not on her original schedule) and registration starts TODAY. To help demonstrate how easy it is to eat GSF-friendly foods without feeling deprived, I'm going to post recipes here that are sugar and refined grain-free during the registration period! That means that if you register for the course, you'll already have a few recipes on hand to get you through. Oh, and did I mention that Jacqueline has a Recipe Library that is chock full of amazing GSF recipes and you have lifetime access after taking her course? Yes. It's as great as it sounds.

If you're ready to learn more about Go Sugar Free, you can click here to read about Jacqueline, the course itself, and the positive changes you can expect to see in yourself. I strongly suggest finding a buddy to take the course with you, so if you have a friend or family member who might be interested get them to sign up as well!

If you're interested in finding out more about Jacqueline's philosophy but aren't ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don't Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Date Sweetened Peach BBQ Sauce

Makes 2 1/2 cups

Total time: 1 hour 10 minutes

Ingredients

• 2 cups sliced peaches (fresh or frozen)
• 1/4 cup tomato paste
• 1 white onion, diced
• 2 large cloves of garlic
• 2 teaspoons garlic salt
• 2 teaspoons black pepper
• 1 tablespoon Worcestershire sauce
• 5 Medjool Dates, halved and pitted
• 2 cups water

Instructions

1. Combine all ingredients in a medium, heavy saucepan over medium heat.
2. Bring to a boil then reduce to a simmer and cook, uncovered, for 30 minutes. Keep an eye on the liquid levels. It should reduce by about 1/3 but not more than that.
3. Remove from the heat.
4. Using an immersion blender, blend until completely smooth.
5. Return to the medium heat and cover with the lid slightly ajar. Cook another 10-15 minutes.
6. Taste and adjust seasonings as needed.
7. Transfer to an airtight container and use within 2 weeks.

Notes

Worcestershire is one of those tricky ingredients that has a teensy amount of sugar in it but it almost a necessity when it comes to BBQ. There are recipes out there so you can make your own if you really don't want the added sugar. Also, you could use a combination of soy sauce and some of the spices typically used in Worcestershire sauce as a substitute.

Red White & Blue Prosecco Sangria

Ah, Sangria. It's the perfect way to refresh on a hot afternoon and an ideal cocktail to serve to guests. I love how Sangria leaves room for creativity. Red wine, white wine, and even sparkling wines make the perfect base. From there, you just need to add something sweet along with some fruit. It all comes together perfectly every time. This Prosecco Sangria is quite possibly the most refreshing sangria everrrrrrr. Just throwing that out there.

This time of year, something light and bubbly fits perfectly into any celebration. Here, I've used white peaches, blueberries and strawberries. Instead of adding anything sugary, I simply smashed an entire peach with the small bit of bourbon the recipe calls for, then poured it through a strainer into a pitcher. This recipe makes enough for 4-6 people but it is very easy to double or triple if needed.

If you've got some extra Prosecco lying around but perhaps a different variety of fruit, give it a try and use this recipe as a guide. It is extremely adaptable!

And with that I wish you all a happy and safe 4th of July weekend!

Red, White & Blue Prosecco Sangria

Serves 4-6

Total time: 5 minutes

Ingredients

• 1 cup bourbon
• 1 lemon, juiced
• 5 ripe (but not too ripe) white peaches, 1 left whole, the rest peeled and thinly sliced
• 2 cups strawberries, quartered
• 1 cup blueberries
• 1 bottle Prosecco, thoroughly chilled

Instructions

1. Peel the peach that remained whole.
2. In a large bowl, combine the bourbon and the whole peach. Mash the peach with the bourbon and pour through a fine mesh strainer over a large pitcher, using a spatula to press all the liquid out.
3. Add the remaining peaches, the blueberries and strawberries to the pitcher with the peach bourbon.
4. Cover with plastic wrap and let sit for 2-3 hours.
5. Just before serving, pour the Prosecco and lemon juice into the pitcher and stir gently to combine.
6. Serve immediately.

Notes

The level of sweetness in the recipe relies on the sweetness of the peaches you're using. If you find they are not as sweet as you'd like, feel free to add a little maple syrup to the peach bourbon mixture (I like it for the flavor and how easy it is to mix into a drink vs. honey).

Peach + Hatch Chile Salsa

It's been hot the last few days. Like, so hot that the idea of even moving makes me want to cry a little. And yet, in the midst of all the crazy hot weather, I somehow find the will to turn on my oven. My husband is pretty convinced that I am completely nuts. I actually stayed up really late last night working on some baking because I thought, for some reason, it might be easier. Instead, I picked the one night that it barely cooled off at all. So now I'm just hot and tired. Such is life I guess, right?

Stovetop Roasted Hatch Chiles :: Set the Table

On the plus side, all of my crazy heat-inducing food adventures have lead me to this moment. This moment when I get to share with you the joy of roasted hatch chiles. Last summer, I noticed lots of roadside stands with wooden signs out front that said "Roasted Hatch Chiles". First of all, I had no idea what a Hatch Chile was. Second, I kept wondering why they were such a big deal. So when I saw the pile of Hatch Chiles inside the front door of my grocery store I jumped on the chance to figure out what on earth was going on with these things.

How to Roast Hatch Chiles :: Set the Table

I roasted my chiles on the stove top in a cast-iron skillet. It worked well because I wasn't roasting a large amount and it helped keep the heat down in my kitchen. Yes, it still got hot. But not nearly as hot as cranking up a 450 degree oven would have made it. Roasting chiles on the stove is really simple. Just place them in a heavy skillet (no need for oil or anything) over high heat and let them char and blister. You may want to press down on them with tongs or a wooden spoon to ensure more even roasting. Once the first side is nice and toasty, flip them over and roast the other side. Done and done!

Peach Salsa with Hatch Chiles :: Set the Table

My conclusion is this: Hatch Chiles are delicious. They have a nice amount of spice- not too much and not too little- that works perfectly with things like salsa, chili, and probably countless other recipes. I'm pretty excited to expand my Hatch Chile recipe base. If this hot weather continues I'll be doing that by purchasing pre-roasted chiles because I CAN'T TAKE IT.

Also, I need and air conditioner.

Peach Salsa with Cilantro & Hatch Chiles :: Set the Table

I'd be remiss if I didn't take a moment to share how delicious Colorado peaches are. I'm obsessed. So is Riley. We are peach eating fools. Fortunately, I can prolong the peach enjoyment by making things like this salsa. The sweet peaches with the heat of the roasted chiles is perfection.

I love this salsa with chips but it would also make a great accompaniment to grilled fish or meat. You could even put it on a sandwich. Yep. I totally went there.

Moral of the story: make the salsa. If you can get Hatch chiles, get them. Lots of them. Roast them, freeze them, can them...whatever. Just get on it.

I'll be sitting in a tub of ice until cooler temperatures arrive, just in case you're wondering where I am.

Peach + Hatch Chile Salsa

Yield: Four 8 oz jars

*Note on handling chiles: Use rubber gloves or ziploc bags on your hands to avoid getting the stingy oils from chile peppers in your eyes, nose, etc. Wash your hands very well after handling, with or without protection on your hands. If you do happen to get burned on your skin, milk is a neutralizer and works like a dream if you soak a cotton ball and place it on the area. For eyes, rinse well with water.

Ingredients

• 4 large peaches, skin on, chopped
• 3 cloves of garlic, roughly chopped
• 1/2 an onion (about 1/2 cup total) chopped
• 1/3 cup cilantro leaves
• 1 tablespoon grated fresh ginger
• 1/4 cup fresh lime juice
• 2 of 3 roasted Hatch Chiles, skin and seeds removed, roughly chopped (for how to roast them, see above in the post itself)
• salt and pepper

Instructions

1. Place all the ingredients in the bowl of a food processor. Pulse 4 or 5 times to just combine everything. Don't over mix or the salsa will be more like soup. You still want nice texture.
2. Season as needed with salt and pepper and extra lime juice, if desired.
3. Transfer to jars and store in the refrigerator.