So how many condiment bottles do you have in your fridge? And how many of those bottles are you probably going to purge and chuck because you realized (after being reminder by this blog post) that quite a few of them are likely past their expiry date? Here are four incredibly easy, homemade condiment recipes to help you cut out preservatives, reduce your sugar, and use less plastic. And the best part? They only take a few minutes!
Thrive Life freeze dried foods (online grocery store) is my #BESTMOMHACK, and in this blog post I’m going to show you some simple, quick homemade recipes that replace typical pre-prepared items you may buy from the grocery store, including: ketchup, mayo, peanut butter and salad dressing.
And why would you want a homemade alternative? These are the benefits:
- Reduce your intake of preservatives and other unhealthy additives.
- Cut down on sugar, salt or any other ingredients you are avoiding.
- Bring less plastic into your home by using bowls, mason jars or Tupperware you already have at home.
- Save money by avoiding more expensive pre-prepared options.
- Reduce accidental waste by only making the amount you need at the time.
1. Homemade Ketchup
Have you seen this picture floating around the internet of how much sugar is in ketchup? YIKES! And if your child is like mine and considers ketchup its own food group, then that adds up fast!
French fries: utensils for consuming ketchup. They give you a whole pile but really you only need one. ~ Toddler Dining Etiquette 101— Kayleigh Rose (@KayleighRoses) May 7, 2019
Why not cut out all that sugar (plus increase the nutrition by about I dunno, like 1000%) by making it at home instead? Using Thrive Life’s tomato powder, it’s crazy easy!
RECIPE: I like to follow this homemade ketchup recipe Cindy Suelzle, but I make a few changes:
- Use stevia instead of honey to sweeten it. You can use significantly less stevia than honey to get the same sweetness (do a taste test to see what you like).
- The recipe calls for onions, but why not sneak in even more healthy veggies? Try powdering Thrive Life celery and cauliflower too!
- When I want to do the “5 minute” version instead of simmering on the stove, I blend all the ingredients in my Vitamix on the soup setting, and just use less water.
Bonus: There are so many ways to use Thrive Life’s tomato powder… here are a few more ideas!
2. Mayonnaise Magic
We don’t actually go through a lot of mayo in our family. I tend to only need it when making a homemade veggie dip or something along those lines. So I find it is much more convenient to make it myself.
RECIPE: Follow this recipe for Thrive Mayonnaise by Francesca Hutchinson.
Health boost variation:
Use any kind of oil you want! I like using avocado oil or MCT oil for the brain healthy good fats!
3. No Mess Peanut Butter
Don’t have your own grinder or high powered food processor? No worries, just use peanut flour! Believe me, this is much simpler anyways. I used to grind peanuts up and it was quite time consuming to clean the blades after the fact.
RECIPE: Check out this basic recipe and video by Thrive Life’s Chef Todd on the Thrive Life recipe portal.
I like to do a few variations, such as:
- Add in MCT oil and chia seeds for more healthy fats and nutrition
- Add in cocoa powder for a chocolaty kick!
- Skip the sugar all together for a more savoury peanut butter
- Add in crumbled up peanuts or other nuts for a “crunchy” version
4. Dips and Dressings
When I recently did a purge of my fridge, I realized I had about three bottles of my salad dressing I’d been using for months past the expiry date… blech!! And if you’re eating a healthy salad already, why kill the quality by using an incredibly unhealthy salad dressing? Salad dressings labels often use less healthy oils like soybean and canola, plus add in molasses, corn syrup or extra sugar, and have various other preservatives or stabilizers listed in the ingredients.
RECIPES: Try one of these quick homemade recipes instead!
Here are some of my favourites from the Thrive Life recipe portal:
- Thrive Buttermilk Ranch by Chef Todd Leonard
- Honey Lime Dressing by Cathy and Melanie Radford
- Honey Soy Ginger Dressing by Chef Todd Leonard
- Sweet Pepper Dip by Chef Todd Leonard
- Cranberry Vinaigrette by Julie Kosker