Today I have a special recipe to share from the new Paleo Eats cookbook by my friend Kelly Bejelly of A Girl Worth Saving! This teriyaki sauce is paleo and autoimmune paleo friendly too! I can tell you from doing AIP, that sometimes you miss sauces and condiments, so it’s nice to have a fun new sauce to try.
About Paleo Eats:
Now Paleo foods aren’t just for your health! They are for your taste buds too! Kelly Bejelly’s
new cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes
for the Foodie in You, focuses not just on how nutritious the Paleo diet is, but gives you
some of your old favorite comfort foods reborn as Paleo! Kelly, owner and expert at A Girl
Worth Saving, brings her firsthand knowledge of the Paleo lifestyle to us all in her fabulous
new cookbook. We no longer have to go without those foods that bring up warm memories
shared with our extended families—we can have our cake, and eat it too! Literally! Kelly’s
new cookbook includes:
- 113 Easy-To-Follow Recipes
- 10 Invigorating Breakfast Dishes
- 27 Satisfying Dinner Recipes
- 17 Can’t-Miss Sides and Salads
- 24 “Too-Good-To-Be-True” Desserts
- 18 Must-Have Pantry Recipes
- 5 Refreshing Drinks
If you are tired of the same old menu over and over, you can now delight in Kelly’s kitchentested
Paleo recipes that will have the whole family asking for more!
Teriyaki Sauce (Paleo & AIP)
Prep time: 5 minutes
Cook time: 2 minutes
Makes 1 cup
½ cup coconut aminos (buy here)
¼ cup water
2 tablespoons honey
1 tablespoon apple cider vinegar
½ teaspoon ginger powder
½ teaspoon garlic powder
1 teaspoon tapioca flour
1. In a saucepan, off heat, whisk together all of the ingredients. Set the pan over medium-high heat
and cook, whisking constantly, about 2 minutes, or until the sauce thickens.
2. Remove from the heat and let cool before transferring to a jar. Will keep in the refrigerator for 2
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