BBQ season is here! It’s time for summer hangs and sizzlin’ good food!
Being on a healing journey is all about vibrant health and living life to the fullest, which means you should savor every bit of summer fun and food…just do it: Breast Cancer Conqueror style!
These recipes are so good that they may just become your friends and family’s new summer foodie traditions. Enjoy!
Ingredients:
For the BBQ Sauce & Chicken- this will make extra for topping and enjoying leftovers
- 15oz tomato sauce
- 1/4 cup balsamic vinegar
- 3/4 cup filtered water
- 2 tsp ground mustard
- 5-7 drops of stevia or more to taste
- 1 tsp Himalayan sea salt
- 3/4 tsp onion powder
- 1 tsp smoked paprika
- 2 Sweet potatoes
For the Quick Dill Pickles:
- Sprig of fresh Dill
- 2 cloves garlic, chopped
- 1/4 English cucumber, sliced thinly
- 1/4 cup water
- 1/4 cup white wine vinegar
- 1/2 tsp salt
For the ColeSlaw:
- 1/2 cup veganaise or olive oil mayo
- 1.5 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 1/4 tsp kosher salt
- 14oz grated mixed cabbage and carrot, or use an organic 14oz bag of slaw (I personally used broccoli slaw!)
Directions:
- Make your BBQ sauce- combine all ingredients into a saucepan and whisk together. Simmer for 15-20 minutes and then let cool Store in an airtight container
- Bake your sweet potatoes- preheat oven to 425 degrees and bake for 20-30 minutes or until fork tender, set aside
- Make your pickles: combine all pickle ingredients in a small bowl or container and set aside
- Make your BBQ Chicken- cover chicken in a crockpot or instant pot with 1 cup of BBQ Sauce. If using crockpot cook on high for 34 hours or until you can shred the chicken. If using an instant pot cook chicken at high pressure for 10 minutes or until you can shred the chicken.
- Make your slaw- mix all of the ingredients except the cabbage mix in a bowl and mix well. Add cabbage mix and combine until well dressed
- Assemble your plate: Top sweet potato with BBQ chicken and extra BBQ sauce if wanted. Top off with pickles and slaw- I also added broccoli sprouts on top and enjoy!