Announcing The Great ‘Clean’ Condiment Challenge

by Amie on May 1, 2013

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.

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{ 44 comments… read them below or add one }

Cara May 1, 2013 at 7:07 am

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.

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jennifer woosley May 1, 2013 at 8:07 am

My clean condiment of choice is Extra Virgin Olive Oil

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Kristin Troska May 1, 2013 at 8:16 am

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.

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Shannon May 1, 2013 at 8:44 am

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 :)

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Erin Smith May 1, 2013 at 9:49 am

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!

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susan jette May 1, 2013 at 9:52 am

i use Olive Oil, vinegar with herbs and spices as my salad dressing

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Stephanie Markovitch May 1, 2013 at 10:10 am

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.

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Lori Williams May 1, 2013 at 10:12 am

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!!

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Tish Schaefer May 1, 2013 at 10:34 am

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!

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Susan Crawford May 1, 2013 at 10:35 am

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.

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Eileen Likes To Eat May 1, 2013 at 11:47 am

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

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Jennie Dean May 1, 2013 at 11:54 am

Love making salad dressing with fresh citrus, EV olive oil, salt and pepper!

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Darlene Rose May 1, 2013 at 12:24 pm

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)

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Lori May 1, 2013 at 3:36 pm

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!

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stefania May 1, 2013 at 4:00 pm

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

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Marina May 1, 2013 at 4:01 pm

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!

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yummychunklet May 1, 2013 at 4:10 pm

I love the Simply Organic line of spices.

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Lisa May 1, 2013 at 4:13 pm

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.

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Liz May 3, 2013 at 9:18 am

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

Jenn@slim-shoppin May 3, 2013 at 10:44 pm

Great video – that’s awesome you get to do that!

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Susan May 4, 2013 at 9:16 am

Braggs ACV, olive oil, lemon juice, cayenne, turmeric… It goes on everything!

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Kim May 4, 2013 at 9:58 am

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

Alissa Lone May 4, 2013 at 6:42 pm

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.

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Alissa Lone May 4, 2013 at 9:13 pm

This recipe is for Hearty White Bean and Rainbow Chard soup :)

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Debbie Sanders May 11, 2013 at 10:37 am

This sounds GREAT….I’m trying it today!! Thanks!!

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Derrick May 9, 2013 at 3:40 pm

Extra Virgin Olive Oil and Vinegar

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Reggie Morano May 9, 2013 at 4:17 pm

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.

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Debbie Sanders May 11, 2013 at 10:40 am

YAY….granola WITHOUT OATS!!! People with celiac will be greatful for this recipe!! Thank you!!

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Amie May 11, 2013 at 3:19 pm

Enjoy Debbie!!!

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Michelle May 10, 2013 at 11:34 pm

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.

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Debbie Sanders May 11, 2013 at 8:24 am

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!!!

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steph bratter May 15, 2013 at 11:07 am

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

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Vicki May 20, 2013 at 3:24 pm

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.

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Sonja Hilton May 25, 2013 at 9:53 am

For salad dressing i use olive oil lemon juice , lots of garlic and Sea Salt

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Karen D May 26, 2013 at 10:36 am

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

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Karen D May 26, 2013 at 10:41 am

forgot to say GF or sprouted corn tortillas :)

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Julia S. May 27, 2013 at 12:50 pm

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.

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Rebecca May 30, 2013 at 2:05 pm

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.

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Karen D June 17, 2013 at 1:42 pm

Just wondering, who won? Thanks!

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Amie June 17, 2013 at 2:16 pm

Thanks Karen; the winner was announced on facebook last month!

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Karen D June 20, 2013 at 9:27 am

I looked before & again this morning and couldn’t find it :(

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Amie June 20, 2013 at 12:14 pm

Thanks Karen; it’s on the thread of comments on my Facebook page. Have a great day!

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Karen D June 22, 2013 at 1:38 pm

I’m sorry, I checked every post that had to do with this, from April 27 forward… again… twice, today. Still can’t find it. So I guess I’ll never know. Thanks for responding to my question, though. Congrats to the four who won!

Amie June 22, 2013 at 3:02 pm

Sorry you don’t see it Karen; the winners already received their gifts. It was announced on Facebook; have a great weekend!

Reply

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