Tuesday, August 2, 2016


Let's all be honest: sauces and dips can make a meal. A good sauce can change the whole flavor of your food. You take basic grilled chicken breasts and add salsa or pesto, and you have two completely different meals. Completely differentdelicious meals. They make veggies extra tasty and add a kick to lunch. I love making sauces and dips during my weekly food prep to have on hand all week to add to meals. 
We love Thai food and the husband is especially fond of chicken satay. And the peanut dipping sauce is what makes it. I came up with this peanut free, soy free, and Whole 30 compliant version and guys, it is SO GOOD. We put it on everything: chicken, salad, we even use it as dip for raw veggies, And it's so easy! 
(Seriously, everyone at my house loves this sauce; when I make it it never lasts longer than three days, and once it's gone I daily hear, "Where did the almond sauce go?!" as people stare sadly into the fridge.)
Plus, the great thing about this is you can always change it up to suit your tastes. Don't like heat? Cut the hot sauce (add one more tsp of OJ).  If you eat soy, feel free to use tamari or soy sauce. Chose your preferences. Make it yours!

Almond Sauce

1/2 cup almond butter, smooth
2 garlic cloves, minced
2 Tbsp sesame oil
4 Tbsp coconut aminos (you can also use tamari, which is gluten free, or traditional soy sauce)
2 tsp orange juice
1 lime, juiced
1/2 cup coconut milk
1/4 tsp red pepper flakes
2-3 tbsp hot sauce (I use Frank's Red Hot Chile 'n Lime)

Salt, to taste
Mix all ingredients together until smooth. Refrigerate for up to two weeks (it won't last that long, but it could.)
That's it! Enjoy!

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