One tenet we try to live by is avoiding packaged foods. This is fairly easy to do when you avoid grains. Jarred and canned sauces are a bit trickier, but these products typically hide truckloads of sodium and sugar, as well as other unhealthy mystery ingredients. 

Enchilada sauce is a really useful item to have around. Joel dips vegetables in it and I use it in a myriad of recipes. I adapted this from Emeril, making a few changes to fit our lifestyle.

Here’s what you’ll need to make about 2.5 cups of sauce:

3 TBSP coconut oil

1 TBSP gluten-free flour

¼ cup chili powder

2 cups chicken stock

1 can tomato sauce (I like Hunt’s as they don’t chemically peel)

1 tsp dried cumin

1 tsp dried oregano

Salt to taste

This recipe moves kind of fast and you need to stay close to the pan, so measure out all ingredients and have them ready stove-side.

You gotta make a roux. This is scary for some, but really very simple. Get your coconut oil good and hot in a medium saucepan. Add flour and stir constantly for about 1 minute. This mixture will smooth out. Then, add the chili powder and stir for another 30 seconds or so. Finally, add the stock, tomato sauce and seasonings and let it simmer for 15 minutes.

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