• 1/2 cup chopped, pitted dates
  • 1 6oz can tomato paste
  • 1 14oz can fire roasted diced tomatoes
  • 2 tablespoons apple cider vinegar
  • 1/2 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

690 cal

Sloppy Joe Sauce

  • 2 tablespoons coconut oil
  • 1 red pepper, or orange/green/yellow
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ketchup from above
  • 1/4 cup coconut aminos
  • 1 6oz can tomato paste
  • 1 package frozen TVP crumbles

Zucchini noodles from 4 zucchinis



  1. Add all ingredients to a small sauce pan.
  2. Cook on medium low for 20 minutes and then turn heat off.
  3. Using an immersion blender, puree mixture until smooth.
  4. Remove blender and turn back on low heat for 10 minutes.
  5. Store in mason jars or similar jars in the fridge for 2-3 weeks. Yields: 3 cups

Sloppy Joes

  1. Place the coconut oil in a large skillet.
  2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
  3. Sprinkle with salt and garlic powder and stir in.
  4. Add the crumbles and break it up with a spatula. Cook until browned.
  5. Add ketchup, coconut aminos, and tomato paste and stir to combine.
  6. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
  7. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!