Sauces to Spice Up Your Dinner!

If I’ve said it once, I’ve said it a thousand times: Eating Paleo or Whole30 compliant takes a commitment to be in the kitchen. However, I have found that once I get into the groove, I have a dinner line up that is pretty solid. Some nights, I really want a new flavor but I don’t want to come up with a new recipe and go to the store etc. etc…. it’s Wednesday night for goodness sakes! I want a no effort sheet pan dinner! So, sauces have become a lifesaver on the mid-week nights – I whip up a sauce and pour it over the baked chicken, make it a dipping sauce for veggies or throw it on a salad with leftovers. These sauces are super versatile and can be made ahead of time and stored in the fridge!
Here are five to get your week started!

Asian “Peanut” Sauce

This asian inspired dressing kicks the peanuts and uses cashew butter instead! Control the consistency with the amount of hot water used – use more for a dressing and less for a dip. This is great over a stir fry or even a package of broccoli slaw with slivered almonds & cranberries!
3 Tbsp. Cashew Butter
2 Tbsp. Honey
2 Tbsp. Coconut Aminos
½ Tsp. Garlic Powder
½  Tsp. Fish Sauce
1 Tsp. Sesame Oil
2 Dashes of Hot Sauce
1 Lime, Juiced
Salt & Pepper to Taste
Hot water
Whisk all the ingredients, minus the hot water. At first the sauce will start to break – keep whisking! Once it comes together (about a minute) add hot water slowly until the desired consistency is reached. Store in the fridge for a week.

Greek Tzatziki Sauce

Here is an awesome Whole30 tzatziki sauce – use it right away or store it in the fridge for an even better sauce the next day.

Indian Curry Marinade

Ok, so I know this isn’t a dipping sauce – however it is a super easy marinade to make the night before so you can throw together sheet pan chicken the next day!

1 Can of Coconut Cream  (Reserve the water)
1 Tbsp. Curry Powder
1 Tsp. Salt
1 Tsp. Pepper
2 Cloves of Garlic, Finely Minced
½  Onion Minced
Juice of 1 Lemon
Finely Chopped Cilantro (if desired)

Combine all the ingredients in a bowl. Use the reserved coconut water to thin out the sauce as needed. It should be a yogurt-y consistency. Put the chicken in a freezer bag with the sauce, making sure its coated well. Marinade overnight or at least 1 hour.


Tahini Dipping Sauce

This sauce I love to put over everything – especially roasted veggies, particularly broccoli! It stores great in the fridge and can bring new flavor to leftovers.

½ Tbsp. Apple Cider Vinegar
1 Tsp.  Garlic Powder
¼  Cup Tahini Sauce
½  Tsp. Onion Powder
¼ Tsp. Salt
¼ Tsp. Pepper
Squeeze of Lemon Juice
Hot water

Combine all of the ingredients, minus the water. Slowly add the hot water and whisk until you reach the desired consistency. Store in the fridge and add water to thin out as needed.

Creamy Mustard Fry Sauce

This is my favorite sauce! Chicken wings, raw veggies, ham sandwich — it’s all good! The Spicy Brown Mustard gives this sauce a little kick but that is offset by the creaminess.

¾  Cup Complaint Mayonnaise
3 Tbsp. Full Fat Coconut Milk
2 Tbsp. Spicy Brown Mustard
2 Tsp. Parsley
1 Tsp. Garlic Powder
½ Tsp. Paprika
Salt & Pepper to taste

Whisk all of the ingredients together, chill in the fridge and enjoy!

I hope these easy sauces get you through the week and spice up your regular rotation! Enjoy!



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