Paleo Approach Cookbook Review & Sample Recipe: Paleo AIP BBQ Sauce (2024)

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226 Comments / By Eileen / August 11, 2014

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Paleo Approach Cookbook Review & Sample Recipe: Paleo AIP BBQ Sauce (1)

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”
~ Cesar Chavez

Big and Beautiful

If you follow Sarah Ballantyne (aka The Paleo Mom), you know she never does anything halfway. Her first book, The Paleo Approach, is an encyclopedic guide to reversing autoimmune disease. This cookbook is the much-anticipated companion, and it contains over 200 autoimmune-friendly recipes. She will be the first to tell you that she writes BIG BOOKS! And they’re beautiful.

What’s Inside

  • Over 200 AIP-friendly recipes: kitchen staples, breakfasts, appetizers, salads, snacks, soups/stews, meat/poultry, fish/shellfish, offal (organ meats), side dishes, sweet treats, and beverages.
  • A cool recipe format: In addition to photos and detailed instructions, every recipe contains preparation time, recipe tips, creative variations, and also detailed nutrition facts, telling not just the macros (calories, fat, carb, protein) but the vitamin and mineral content of the meal as well.
  • 6 weeks of meal plans with shopping lists: Designed for two people, they can be halved or doubled. The time-consuming recipes are scheduled for the weekends, and some of the weekday recipes incorporate leftovers to save time. Each meal plan is nutrient-dense, incorporating all of Sarah’s recommendations for seafood, offal and a wide variety of veggies, while still including some good old-fashioned comfort food.
  • Food Lists: The resource section contains a ten-page “A to Z” food list, called “Yes No Maybe So.” It’s a detailed checklist for the foods you can and can’t eat on the AIP. The “maybe” column contains grassfed ghee, egg yolks, fresh legumes (green beans and peas), fruitbased spices, seedbased spices, and seed/nut oils. These foods are eliminated initially on the AIP, but are considered Stage One Reintroductions, which are the foods most easily tolerated and recommended as the first to reintroduce.
  • Low-FODMAP resources: People diagnosed with small intestine bacterial overgrowth (SIBO) often need to follow a Low-FODMAP diet temporarily. Sarah has included FODMAP alerts on every recipe, with modifications if applicable. Also, two of the weekly meal plans are Low-FODMAP.
  • Cooking Guides: The beginning of the cookbook is full of helpful charts like meat cuts and cooking times, measurement conversions, grilling tips, oil smoke points, and alcohol burn-off times. It’s information helpful to any cook, paleo or not.

A Few of My Favorite Things

  • A Recipe Top Ten: Sarah and I are both firm believers in getting nutrition through food, not supplements, whenever possible. She’s created an appendix in the resource section that shows which recipes have the highest concentration of which vitamins and minerals, so you can actively choose the ones you need.
  • Substitution Charts: Many common foods aren’t allowed on the AIP, and new cooks can feel at a loss, without their familiar ingredients. Sarah tells you which AIP foods are good substitutions for flour, butter, tomatoes, pasta, bread, crackers, and more.
  • Quick Description of the Why’s behind the AIP: An awesome two-page summary that efficiently describes how the AIP works: through nutrient density, gut health, hormone regulation and immune health. It’s basically the cliff notes for her first book: The Paleo Approach.
  • A Picture Recipe Index: How cool is that?

Paleo Approach Cookbook Review & Sample Recipe: Paleo AIP BBQ Sauce (2)
Paleo Approach Cookbook Review & Sample Recipe: Paleo AIP BBQ Sauce (3)

Sample Recipe

Ready for a recipe? Last year, Sarah asked if I would like to test some recipes for her book. Yes, please! My favorite was this barbecue sauce, which I used on a rack of babyback ribs. Let me tell you now – it’s gooooood! She’s graciously agreed to let me share it with you!

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Paleo Approach Cookbook Review & Sample Recipe: Paleo AIP BBQ Sauce (4)

Barbecue Sauce (Paleo, AIP)

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  • Author: Sarah Ballantyne
  • Total Time: 45 minutes
  • Yield: 2 cups
Print Recipe

Ingredients

Instructions

  1. Heat the palm oil in a saucepan over medium-high heat. Add the onion and sauté for 10 to 15 minutes, until caramelized.
  2. Add the remaining ingredients. Bring to a boil, then reduce the heat to maintain a simmer. Simmer uncovered for 15 minutes.
  3. Remove from the heat and purée with an immersion blender.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Condiments
  • Method: Stovetop

More Delicious Recipes & Resources

Update: A giveaway was held to celebrate the publication of this book, and the winner was chosen with a random number generator. Congratulations to Heidi! If you didn’t win, don’t despair. The book is reasonably priced and worth every penny. You can purchase a copy here.

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Paleo Approach Cookbook Review & Sample Recipe: Paleo AIP BBQ Sauce (2024)

FAQs

Is barbecue sauce GERD friendly? ›

Unfortunately, the two primary ingredients of most barbecue sauces, tomatoes and vinegar, are a top concern for those fighting heartburn and GERD.

Does barbecue sauce have tomatoes? ›

Every red barbecue sauce starts with a tomato base. In this recipe, ketchup makes a fantastic foundation. Classic barbecue sauce gets its signature sweetness from brown sugar. Acidic red wine vinegar balances out the sweet brown sugar.

What sauce does not cause acid reflux? ›

Instead of a tomato-based sauce, she recommends recipes with a broth or healthy oil-based sauce instead, she says. The same goes for heavy butter or cream sauces.

Does BBQ make acid reflux worse? ›

Rodger A. Liddle, MD, professor of medicine and gastroenterologist at Duke University, tells WebMD that many favorite cookout foods -- such as tomatoes, barbeque, co*cktails or beer, and citrus -- can make acid reflux worse, although they don't "cause" this much-dreaded condition.

Is Sweet Baby Ray's BBQ sauce tomato based? ›

High Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Corn Starch, Contains Less Than 2% Of Salt, Pineapple Juice Concentrate, Natural Smoke Flavor, Spice, Caramel Color, Molasses, Jalapeno Pepper,* Sodium Benzoate (Preservative), Garlic,* Mustard Flour, Corn Syrup, Sugar, Natural Flavor, Tamarind, Celery ...

What can you substitute for ketchup in barbecue sauce? ›

For the tomato flavor, I used tomato paste and tomato sauce instead of ketchup. Apple Cider Vinegar. The vinegar adds much-needed acidity to our sweet and tangy barbecue sauce recipe. Maple Syrup + Molasses.

Is BBQ sauce just ketchup and brown sauce? ›

Key Flavors

Ketchup is the base of the sauce, Worcestershire sauce adds umami, light brown sugar brings sweetness, vinegar brings tang, and two spices, paprika and cayenne pepper, add a smoky flavor and some heat.

Is barbecue sauce considered acidic? ›

Is Barbecue Sauce Acidic? Yes, barbecue sauce is usually made with a base of tomato paste or ketchup. Vinegar, sugar and spices make it a sweet and tangy sauce. Barbecue sauce is quite acidic because of the tomatoes with a pH of 4.3-4.9 and vinegar with a pH of 2-3.

Can you eat tomato sauce if you have GERD? ›

Foods that use tomatoes in sauces are another culprit for acid reflux symptoms. Pizza, pasta, chili, stews, soups, and spaghetti tend to cause acid reflux since they include all three of these ingredients. Citrus fruits are another type of highly acidic food.

Can I eat BBQ chips with GERD? ›

For example, patients with GERD should avoid overly-processed, high-fat snacks like french fries, onion rings, and potato chips. If you want a snack and have GERD, consider healthy, high-protein, and lean snacks like bananas, egg whites, carrots, and whole grains.

Can you eat pork if you have GERD? ›

High-fat meats, like beef, pork and lamb, sit longer in your stomach and can contribute to the burn of rising acid. Try swapping them for leaner, low-fat meats like chicken, turkey or fish, and baking, poaching or stir frying them with less oil instead of deep frying.

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