Announcing The Great ‘Clean’ Condiment Challenge

DSC_0258

Open up your fridge.

Go ahead.

I dare you.

I bet your fridge door is lined with condiments, right?

Take a looksy at some of those ingredients. Sugar, High Fructose Corn Syrup, etc…the list goes on and on.

So, I’m challenging all of you to give up processed condiments for an entire month. Since I can’t eat most packaged condiments (aside from a few that are listed below) I know you can do this.  If I can do it- YOU CAN too!

Here is YOUR CHALLENGE.

I announced on Facebook today that I’m hosting this Condiment Challenge where my readers and fans will forgo their processed condiments for an entire month! Anyone can enter to win- I am picking 4 lucky winners.

To enter, type your ‘Clean Condiment Recipe’ in the comment section of this post.  Your recipe can be anything from soup to salad to oatmeal and cookies- anything you’d like BUT it cannot contain processed condiments. Below are the only condiments allowed.

So, go ahead and leave me a comment with your full recipe below. I’ll be picking 4 lucky winners on May 31st to win 4 amazing prizes from Frontier Organic Spices. You can tweet and share this on Facebook for extra credit!

‘Clean’ Condiments Allowed:
-Spices without added sugar
-Dried Herbs
-Fresh Herbs
-Fresh Salsa (without added sugar)
-Organic Apple Cider Vinegar
-Homemade guacamole
-Extra Virgin Olive Oil
-Coconut Oil
-Flax Oil
-Hempseed Oil

I bet you’ll be feeling a lot better by the end of May by removing processed condiments from your meals! Looking forward to seeing your condiment-free recipes below.

Good luck!!

And if you’re looking for a few new snack ideas, check out my latest snacks in Glamour Magazine: 4 Skinny Snack Ideas to Try This Week

And if you’ve gotta minute to check out my latest TV appearance as the spokesperson for AllRecipes.com you can check out my Cooking with Bourbon video below.

Print Friendly
Amie | 
Share on FacebookPin on PinterestEmail to someoneTweet about this on TwitterGoogle+


44 replies
  1. Cara
    Cara says:

    Clean Condiment Recipe – Fresh Salsa Chicken

    Fresh Salsa
    Chicken

    Place Chicken Breasts in crockpot. Cover with fresh salsa. Cook on high for 4 hours or low 6-8. Do not drain. Shred chicken with fork and allow the fresh salsa to soak in.

    Reply
  2. Kristin Troska
    Kristin Troska says:

    I never use salad dressing. I love a hearty squeeze of lemon or lime, a few fresh cracks of black pepper, and whatever lovely herbs happen to be calling out to me from my herb garden.

    Reply
  3. Shannon
    Shannon says:

    Clean Condiment challenge = I use homemade guacamole on everything. I use it for salad dressing with a bit of extra lime juice, I use it on my veggie sandwiches instead of mayo. And I keep it easy to make so that I can whip it up quickly and keep it in the fridge all the time. I use my homemade salsa that I canned (no sugar no additives), avocados, lime juice, cumin, and if its around a bit extra cilantro. Works on everything :)

    Reply
  4. Erin Smith
    Erin Smith says:

    Clean Condiment Recipe: Chili Seasoning

    Many packaged chili seasoning packages have sugar and even wheat and dairy. Why buy those when you can make your own?!

    Just add cumin, chili powder, garlic powder, oregano, and salt into a Ziploc bag and shake to mix the spices. Add to meat, beans, veggies, and one cup of water and let simmer for an hour on the stovetop. Add more spices depending on your preference. For more of a kick, add more chili powder and cumin.

    Enjoy!

    Reply
  5. Stephanie Markovitch
    Stephanie Markovitch says:

    This is one my favorites.. Organic Asian Salmon

    Organic Ingredients:

    1 ½ pound fresh wild salmon

    2 tablespoons dijon mustard

    5 tablespoons olive oil

    1 tablespoon minced garlic

    3 tablespoons soy sauce

    ½ teaspoon fresh ginger

    ½ teaspoon jalapeno,chopped

    Directions

    Preheat the broil.

    Cut the salmon in 4 equal pieces and place them on a cookie sheet. If you want to keep the salmon from sticking place on the cookie sheet foil or parchment paper.

    Whisk together the mustard , olive oil, garlic, say sauce, ginger, jalapeno in a small bowl. Drizzle half of the marinade onto the organic salmon and allow to sit for 15 minutes.

    Broil the salmon for 5-10 minutes, depending on the thickness of the fish.

    Transfer the fish to a flat plate and spoon the reserved marinade on top.

    Reply
  6. Lori Williams
    Lori Williams says:

    I love to make frozen fruit n nut bars for my family. It is so easy and clean! I make a crust first using whatever kind of organic nuts I have on hand. Mostly tends to be walnuts. I put them in my food processor along with some raw organic honey and some organic dates. I blend until it starts to form a ball. Then I take it out and press into a 9×13 pan. Next comes the fruit layer. You can use fresh or frozen, and whatever kind of fruit you like! Put it in a blender and blend. You can add a little raw organic honey if the fruit isn’t sweet enough for you. If bananas go good with the fruit you have purred, you can dice up a banana and put the dived banana over the nut crust. Then just spread your fruit over the dived banana or directly ontological of the nut crust. Cover and freeze until firm. Cut into squares and enjoy! Keep leftovers in freezer. That’s it!!

    Reply
  7. Tish Schaefer
    Tish Schaefer says:

    We make our own Salsa. Then I I put it on top of our own guacamole.

    Guacamole:
    Avocados
    Simply Organic onion powder
    Simply Organic garlic powder
    Sea salt

    Mash up avocados add seasonings to taste.

    Salsa:
    1 can stewed tomatoes (I use Muir Glen)
    1 garlic clove, coarsely chopped
    1/2 small onion, coarsely chopped
    1/2 lime, juiced
    1 serrano pepper, coarsely chopped
    handful of fresh cilantro
    sea salt to taste

    Put all ingredients in food processor and pulse until blended. Salt to taste. Serve with guacamole and gluten free corn tortilla chips. Yum!

    Reply
  8. Susan Crawford
    Susan Crawford says:

    This is an easy one. Pop 1/2 cup organic popcorn with 2 T. coconut oil. Toss hot popped corn with a little more coconut oil and sprinkle with sea salt.

    Reply
  9. Eileen Likes To Eat
    Eileen Likes To Eat says:

    I love sauteed cabbage! It’s so easy to make. All you need is garlic and salt. No sugar needed because cabbage is already naturally crisp and sweet. I add gogi berries. It’s nutritious and yummy!

    Sauteed Cabbage with Gogi Berries

    (4 Servings)

    1/4 cup hot water
    2 tablespoon dried gogi berries
    1 tablespoon olive oil
    4 cloves garlic, thinly sliced
    1 small cabbage, cut into bite size pieces
    1/2 teaspoon salt

    Soak gogi berries in hot water for about 10 minutes.

    Heat up oil in wok with medium-high heat. When the oil is hot, add garlic slices. Cook until garlic is fragrant, about 1 minute. Add cabbage and saute until soften, about 3 minutes.

    Add gogi berries with soaking water. Saute until cabbage is cooked, about 3 minutes. Season with salt.

    Here is a picture: http://farm9.staticflickr.com/8468/8111628694_0055969f35.jpg

    Reply
  10. Darlene Rose
    Darlene Rose says:

    Tofu salad
    1 package extra firm tofu mashed
    mayo to moisten
    tad bit of mustard of choice
    simply organic minced onions (I use about 2 tablespoons)
    1/2 teaspon celery seed
    1/4 teaspoon dried dill weed
    salt and pepper to taste
    tad bit of paprika
    cayenne pepper to taste(I like it a little on the hot side)
    Mix all together and chill.Eat with rice crackers(I like rice works or San J tamari crackers)

    Reply
  11. Lori
    Lori says:

    One of my favorite recipes: Cilantro Pesto

    2 bunches organic cilantro
    1/4 – 1/2 cup raw walnuts or pine nuts (either are great)
    2 – 6 garlic cloves
    Extra virgin olive oil

    Wash cilantro well. Put in blender (Vitamix works best, but you can make half the batch in a regular blender.) Add in nuts and garlic. Pour in about 1/4 cup oil and start blending on low. Keep drizzling in oil until you have a nice consistency (not too thick, not too runny.) Use some right away, the rest can be frozen in ice cube trays, pop out and store in a freezer bag.
    This tastes great spread on a tortilla (sprouted or grain-free) then pile on chopped onion, bell pepper, chicken chorizo,olives, cheese. Bake for 10min and slice and serve with fresh salsa. YUM!

    Reply
  12. stefania
    stefania says:

    spaghetti squash topped with fresh sauce (fresh tomatoes, minced garlic, chopped shallots, fresh parsley, oregano, basil, thyme, salt and pepper) sautéed broccoli, spinach, rapini, peas (any or all) and go crazy. Totally delis

    Who needs condiments when u have fresh out your back door

    Reply
  13. Marina
    Marina says:

    My new favorite dressing: homemade hummus mixed with apple cider vinegar. I use this to top my big green salads, and also add apple to my salad, creating that sweet and sour taste. YUM!

    Reply
  14. Lisa
    Lisa says:

    Toasted Pecan Butter

    2 C toasted pecans

    Preheat oven to 350. Place pecans in a single layer on baking sheet. Toast in oven until fragrant and slightly brown, 8-10 minutes. Let cool.

    Place pecans in food processor bowl. Pulse a few times to start the process then let the maching run until the butter is the desired consistency. Add a pinch of sea salt at the end.

    Doesn’t need to be sweetened and has tons of flavor. Great on gluten free bread or with fresh, crisp apples. If you do want to sweeten the butter use honey or pure maple syrup.

    Reply
  15. Liz
    Liz says:

    Horseradish

    grate horseradish root (quantity depends on size of the root)
    add apple cider vinegar to stop heat at desired point (approx 1-2 T for 1/2 a large root)

    That’s it!

    Now, I sometimes add a bit of homemade mayo to the horseradish to make a “creamy” spread. Or I add organic ketchup to make a cocktail sauce for shellfish. My mayo is not eligible as I use a bit of dijon mustard (organic and no unclean ingredients). The organic ketchup does have sugar, but real sugar :).

    Mayo recipe – not eligible with the above rules but clean and easy so am sharing:

    1 whole egg XL free range farm egg!
    1 T vinegar or lemon juice, i.e. 1 T acid
    1/2 tsp organic dijon mustard
    1/4 tsp sea salt
    scant 1/4 tsp sugar (optional – can sub agave or honey)
    5/8 cup organic olive oil

    Add ingredients in order listed to a pint mason jar. Let sit for 1 minute.
    Emulsify slowly with an immersion blender.
    Result = mayo.

    Reply
  16. Kim
    Kim says:

    For breakfast have Oatmeal Cinnamon Porridge & Sultanas with a dash of coconut oil.

    I like the old fashioned oats as they have a fuller flavour and are healthier. You can eat this as a raw meal or make it into regular porridge. Since they take longer to cook, I often soak them overnight.

    Ingredients:

    1/3 cup old fashioned oats (rolled oats can be used)
    1 cup water
    2 Tbsp sultanas
    Pinch of salt
    1/2 – 1 tsp cinnamon
    1 tsp honey
    1 Tbsp coconut oil

    Directions Uncooked:

    1. Put oatmeal, water and sultanas in a cereal bowl.
    2. Let them sit over night.
    3. In the morning add a little salt, melted coconut and cinnamon.
    4. Enjoy your simple already made breakfast.

    Directions Cooked:

    1. Put oatmeal, water and sultanas in a saucepan.
    2. Let them sit over night; if you can.
    3. In the morning add a little salt.
    4. Bring to a boil then turn heat down and simmer, stirring frequently till thick, adding more water if necessary.

    Done this way, it is as fast as quick cooking oats and the bonus is the sultanas are plump and juicy.

    1. Pour into a cereal bowl.
    2. On top put coconut oil and honey, then sprinkle cinnamon.
    3. Eat your warm oatmeal porridge.

    If you did not get around to soaking overnight: Simply put oatmeal, water and sultanas in a saucepan, bring to a boil, turn heat down and simmer, stirring frequently till thick, adding more water if necessary. Serve with extras on top.

    Makes: 1 serving

    Read more: http://www.care2.com/greenliving/5-tasty-coconut-oil-recipes-their-benefits.html#ixzz2SKpCHTBA

    Reply
  17. Alissa Lone
    Alissa Lone says:

    Ingredients:

    2 Tbsp vegetable oil (I use coconut).
    1 medium onion diced
    1 stalk celery sliced
    2 large carrots sliced
    3 medium red potoes cubed
    2 (15 oz.) cans of cannelini beans or great northern beans
    1 large garlic clove minced
    1 quart vegetable broth
    1 bay leaf
    1 tsp. oregano dried or fresh and minced
    1 tsp salt (I use Himalayan pink salt crystals).
    1 bunch rainbow chard roughly chopped
    ground pepper
    2 Tbsp. flat leaf parsley minced
    Instructions:

    Heat the oil in a Dutch oven or similar type pot over high heat for a couple of minutes.

    Add the onion, celery and carrot and brown, stirring occasionally.

    Once the vegetables have caramelized after about 6 minutes, add the potatoes, garlic, vegetable broth, bay leaf, salt and oregano.

    When soup comes to a boil, reduce the heat to medium.

    Cook about 10 minutes until the potatoes and carrots are just tender.

    Then stir in the rainbow chard and continue to cook about 5 minutes until it is also just tender.

    Add the beans including the liquid and cook 5 more minutes until heated through.

    Season with ground pepper and any additional salt to taste.

    Stir in parsley before serving.

    Serves approximately four.

    Goes well with rice and/or bread.

    Reply
  18. Reggie Morano
    Reggie Morano says:

    My delightful breakfast of choice:
    Home made protein riched granola with fresh home made raw organic almond milk.

    Recipe for Granola
    2 cups raw organic almonds (soaked overnight drained then coarsely chopped)
    1 cup raw organic walnuts (soaked overnight drained then coarsely chopped)
    1 cup raw organic pumpkin seeds
    1 cup raw organic sunflower seeds
    1 cup dried organic coconut flakes
    1 1/2 cups organic raisins
    1 medium size apple cored & chopped in small thin slices
    1 1/3 cup organic virgin coconut oil
    1 1/2 cup organic agave nectar
    1 Tbspn organic powdered cinnamon
    2/3 Tbspn organic fine ground sea salt

    Mix all ingredients thoroughly in a big bowl. Lay about 1/4 inch layer packed
    on ea dehydrator liner sheet until the mixture is used up. Set dehydrator to 125 degrees F. Dehydrate for 12 hrs. When done you eat it as ease or in fresh made almond milk. Store used granola in the refrigerator for later use.

    Recipe for almond milk

    2 cups raw organic almond ( soaked overnight )
    24 oz bottled mineral or purified water

    Drain almonds and place in a blender, using 8 oz of water, blend almond and water at high speed for 2 mins. Using a nut milking bag squeeze the almond to separate milk from the pulp into a large bowl. Rinse the blender & pour the almond milk back in adding the rest of the water. You may add a little bit of organic agave nectar if desired. Chill almond milk for refreshing taste.

    Reply
  19. Michelle
    Michelle says:

    Mix equal portions of organic cumin powder with organic coriander seed powder and perhaps a little natural salt to taste. This can be sprinkled on almost anything to give your taste buds a “WOW!” experience. You can also make a paste to spread by adding a little olive oil and/or sesame oil and spread it on your sandwich. It goes amazingly well with cheese, peanut butter (without the oil) and any vegetarian sandwich. It can be sprinkled on salad, veggies, potatoes, rice or pasta. Enjoy! Please write to Aunt Sareen’s if you like this recipe.

    Reply
  20. Debbie Sanders
    Debbie Sanders says:

    One of my favorite things to use is Nutritional Yeast.
    Simple salad (chopped zucchini, shredded carrots, chopped celery)…. add generous amt. of organic EVO, sprinkle heavily with Nutritional Yeast and salt to taste with Sea Salt…..stir and enjoy!!

    Another way I like to use it is on air-popped popcorn. Instead of using butter – use melted coconut oil and sprinkle with Nutritional Yeast and Sea Salt……delicious and healthy!!!

    Reply
  21. steph bratter
    steph bratter says:

    Love your work Amie! I am still following and finding your episodes on veria .

    My basic go to forage fruit that can be used as a base for many different condiments and dishes
    I steam and pit foraged loquats and date palms from my trees. I do not combine them. I am lucky enough to forage them at different times of the year which gives me a great fruit base to use all year long as well as plenty to give to friends and family.
    Tons of Vitamin C amongst other beneficial vitamins and minerals.
    I blend the fruits in my blender as my starter base for many different sauces.
    My son and I created an Asian flare by adding organic coconut oil ,five spice, dried red pepper flakes.He marinated chicken breasts for 4 hours and then made shish ka bob alternating the chicken , fresh pineapple chunks, cherry tomatoes and green pepper slices. Placed on grill and everyone went wild over them. A simple elegant side dish of amaranth ,cilantro,olive oil, garlic and roasted peppers.
    This can be used as a marinade for any meat or as abse for any casserole, grain veggie or bean dish.
    If you like sweet and sour add a bit of honey the last few minutes of cooking.
    If you prefer savory add turmeric for better digestion and inflammations and a splash of tamari.
    As a cold dish use sauce with apple cider vinegar , olive oil sliced red onions, greens, avocado, sea salt, cracked pepper .
    If you do not have a loquat or date palm tree any good fruit can be substituted as your base. Peaches and nectarines would be delish. I also steam and freeze cranberries ( when on sale during the holiday’s) to use as a condiment to make similar but different sauces and dishes.
    Your choices are limitless when starting with a really delsih seasonal fruit .
    Ty Ty
    <3

    Reply
  22. Vicki
    Vicki says:

    Our condiments of choice are pesto and pesto.

    Greens pesto is made with whatever greens we have in the garden, currently spinach, kale, swiss chard, onion tops, garlic tops, oregano, basil, thyme. Blend in food processor with extra virgin olive oil, either fresh parm or pecorino romano cheese, and soaked almonds, sunflower seeds, pumpkin seeds,or pistachios, mineral salt to taste. If we need a salad dressing, we use a base of the pesto, plus a little more oil, balsamic vinegar, and water.

    We have a calamanda orange tree that is still producing tiny sour oranges, and I turn them into a fruit pesto with blackberries from the neighbor’s field (fighting with the goats to get at them) or blueberries from the local farmer’s market. I blend them with coconut oil, soaked almonds or pecans, goat cheese, and sometimes a little (or a lot) of habanero just to keep things interesting. Great spread for gluten free pancakes or waffles.

    Reply
  23. Karen D
    Karen D says:

    I have been stumped as what to enter for this, as I make my own condiments, so they are all ‘clean’ to begin with.

    A favorite ‘recipe’ using these is my own for ‘Tortilla Pie’

    Lightly grease an 8″ springform pan with coconut oil.
    Place an 8″ tortilla in the bottom.
    Cover with shredded jack cheese
    Add another tortilla
    Cover with a thin layer of homemade salsa
    Another tortilla
    Thin layer of homemade guac
    Another tortilla
    Jack cheese
    Tortilla
    Salsa

    Bake until heated through (about 35 mins at 350)

    Top with more jack cheese and bake an additional 10 mins.

    Allow to cool for 10 mins.

    Place on a plate and remove side/ring of pan.

    Cut into wedges & serve with additional salsa, guac and/or sour cream

    Reply
  24. Julia S.
    Julia S. says:

    Salad:
    Large bowl of mixed greens (spinach and arugula usually.)
    Feta or Gorgonzola (omit for vegan.)
    Red Onions (sliced thin.)
    Pecans and/or Almonds (raw or lightly toasted.)
    Dried Apple Chips (organic.)

    Dressing:
    Olive Oil
    Apple Cider Vinegar
    Ground Mustard Seeds
    Garlic (minced)
    Salt/Pepper (to taste)

    Combine Salad ingredients, then lightly drizzle with dressing. An amazing summer time (vegetarian) salad! Though you could also add citrus or balsamic marinated chicken.

    Reply
  25. Rebecca
    Rebecca says:

    This recipe has been adapted from one I found on Chocolatecoveredkatie.com
    I am new to this journey. I have a son who is allergic to soy and egg whites, two daughters that have developed food sensitivities to corn, and dairy and I can not have sugar, or artificial sweeteners (except stevia). This is a staple in our home. My family of seven eats it with fresh cut fruit. It always gets devoured! No leftovers with this one!

    cookie dough dip
    1 1/2 cups organic chick peas (drained and rinsed. 1 15oz can)
    1/8 tsp salt
    1/8 heaping tsp baking soda
    2 tsp organic pure vanilla extract
    1/4 cup nut butter (we use organic almond butter)
    1/4 cup unsweetened original almond milk
    3 Tbsp stevia (its the only sweetener I can have. You can use honey or agave if you prefer)
    1 fresh banana
    Put all items in a food processor and blend until smooth. (I use my ninja blender and it works fine.)
    Serve with sliced fruit and dip away! Our family favorite is sliced apples.

    Reply

Thoughts?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>