Ready to take my Condiment Challenge? 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!


I announced on Facebook 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: Skinny Snack Ideas to Try This Week

#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Cream of Carrot Soup with Almond Crouton...
Next Post Dairy-Free Strawberry Cilantro Coconut S...
  • Share


  1. 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.

  2. 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.

  3. 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!

  4. 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

  5. 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!

  6. 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)

  7. 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:

  8. 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.

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

    Simply Organic onion powder
    Simply Organic garlic powder
    Sea salt

    Mash up avocados add seasonings to taste.

    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!

  10. 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!!

  11. 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


    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.

  12. 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.


  13. 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 🙂

  14. 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.

  15. Clean Condiment Recipe – Fresh Salsa Chicken

    Fresh Salsa

    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.