Healthier Condiments?

Bigger Stronger Leaner
1

I miss bbq sauce, ketchup, salsa, hollandise and pretty much all condiments–but most of them are just godawful bad for you, loaded with calories and sugar and carbs.

Are there condiments that aren’t horrible for you? I like spicy, and semi-sweet (get me a bbq that’s kinda hot and just barely has a hint of sweetness in and I’m in heaven…but my favorite brand is something like 130 calories for 2 tablespoons!).

Any ideas?

2

Stir some Splenda into Chipotle Tabasco for BBQ. Add Splenda to Dijon Mustard for “honey mustard”. My two standards.

3

I used to down alot of sugar free syrup.

Only condiment i use now is a bit of mustard on stuff.

4

Waldens sugar free BBQ sauce is pretty tasty.

There’s all kinds on teh interwebz. Just some suck.

5

I really doubt it’s that big of a deal, provided you are doing the following:

1- eating a ton of meat and vegetables
2- lifting weights
3- running your ass off

If you do all that, eating BBQ sauce will not matter.

6

Ways to flavor that are healthy that i do daily. I have no clue wich one will be to your taste.

  • black pepper that i grind after serving

  • sea salt added just before eating

  • apple cider vinegar

  • tumeric

  • cinnamon

  • sage

  • parsley (fresh)

  • also to improve taste occasionally i put in a raw egg just before eating, in a soup, a stew, etc… just break the yoke/mix in.
    So we can prepare 3 servings at a time eat them within 2 days but avoid the same taste.

Bon appetit !

Also in season adding celeri, radish, cucumber etc, to a recipe varies taste.
Mix those and you have 25 varieties.

7

Frank’s Hot Sauce

You’re welcome.

8

Walden Farms makes a whole line of calorie free dressings and sauces. They are sold at most grocery stores. I like their BBQ sauce, Ranch, Honey mustard, and mostly their chocolate sauce. They taste a little ‘off’, but its worth it.

9

[quote]corstijeir wrote:
Waldens sugar free BBQ sauce is pretty tasty.

There’s all kinds on teh interwebz. Just some suck.[/quote]

This.

10

The world might be a better place without HFCS in BBQ sauce…

Try squeezable minced garlic. I like the organic one from spice world. And carry gum.

I also use Hunts all natural ketchup, but just stick to the serving size to minimize sugars. 1Tbp is plenty for a bunless burger

11

I buy salsa that is just like tomatoes, onions, peppers, and vinegar. You just have to look around for it.

Mustard is probably the one I use most frequently.

12

thanks!
Chris, you have no idea how much condiment I use on stuff (way more than few tablespoons). I’ve never measured it out but…yeah, it’s a lot. I can’t stand mustard though; the smell makes me gag.

I’ll try that walden’s stuff this week.

13

[quote]paulwhite959 wrote:
I miss bbq sauce, ketchup, salsa, hollandise and pretty much all condiments–but most of them are just godawful bad for you, loaded with calories and sugar and carbs.

Are there condiments that aren’t horrible for you? I like spicy, and semi-sweet (get me a bbq that’s kinda hot and just barely has a hint of sweetness in and I’m in heaven…but my favorite brand is something like 130 calories for 2 tablespoons!).

Any ideas?[/quote]

uhhh how is bbq sauce or ketchip horrible for you?

14

130 calories for two tablespoons; and I’ll put on probably 2-3 servings on a lot of meats. So I wind up getting a ton of empty calories (seriously–at 3 servings, that’s 390 calories of absolutely pure sugar and carbs).

I have a hell of a time around the holidays already :frowning: I look forward to Christmas being over as it gets a lot easier to keep on track without constant holiday parties and family coming and going and the weird schedules at work.

15

Ive got a ‘sweet mesquite’ rub/spice mix (from whole foods i think). cook with that and itll cover all your taste buds…if you want you can use it to make a homemade sauce by adding some hot sauce (1/4c), some low fat mayo(1/2c), and a tbsp of soy sauce, simmer real fast on a frying pan and good to pour on top of anything.

16

And i only said low fat incase caloric input is your main concern, i prefer the full fat, not really watching calories as much as just carbs.

Also, if youre cooking meets, using the broth thats left, or just dumping your veggies or rice or whatever into the frying pan will give it a solid kick of taste from the meat/spices you just used.

eventually, youre gonna have to use less condiments, its the facts of life!