Almond Satay Sauce

Makes 1½ cups

This sauce has all of the flavors of traditional Indonesian-style peanut sauce—without the legume. Thread thin slices of sliced chicken breast on metal skewers (or wood skewers that have been soaked in water for 30 minutes), then broil or grill. Serve the chicken with this sauce.

Prep:   10 minutes Total:   10 minutes

• ½ cup almond butter
• ½ cup Whole30-compliant coconut milk (see Tip below)
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh ginger
• 1 teaspoon Red Boat fish sauce
• 1 clove garlic, minced

In a blender or food processor, combine all the ingredients. Cover and blend or process until smooth.

Use immediately, or store in an airtight container in the refrigerator for up to 5 days.

TIP Canned coconut milk separates in the can with the cream rising to the top. Be sure to whisk the coconut milk well before measuring.

Everyday Whole30 Salad Dressing

Makes 1¼ cups

From Anya Kaats of Anya’s Eats

Prep:   5 minutes Total:   5 minutes

• 1 cup coconut aminos
• 1 tablespoon fresh lemon juice
• 1 tablespoon Whole30-compliant spicy brown mustard
• 2 cloves garlic, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper

In a blender, combine all the ingredients. Cover and blend until fully combined and frothy.

Use immediately, or store in an airtight container in the refrigerator for up to 1 week.