Compiled by Denise Swogetinsky

Kemper Messenger

Spring time is the beginning of grilling season.

There is nothing better than all those wonderful meats fresh off the grill. Don't forget you can also grill your vegetables. By using a little olive oil, salt and pepper you can make tasty sides for your meats.

Many of us want to finish off out meats with a sauce. Make sure you choose a sauce that is carb friendly as well as tasty. Others want a tasty rub or marinade. Just remember that a Low-carb lifestyle takes planning and moderation.

Sugar Free BBQ Sauce

250 grams tomato passata

1 tablespoon apple cider vinegar

2 tablespoons balsamic vinegar

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons smoked paprika

2 tablespoons chili powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

3 teaspoons honey

salt

pepper

Heat the tomato passata in a medium saucepan, add the raw honey and simmer for 5-10 minutes Stir in the apple cider vinegar and balsamic vinegar When combined, add the onion powder, garlic powder, smoked paprika, and cinnamon Add chili powder, depending on how hot you like your barbeque sauce. 1 tablespoon is medium, 2+ tablespoons would be hot Add the ground cloves, and then season well with salt and pepper

Simmer for 5-10 minutes more, and then leave to cool. Store in an airtight container for up to 2 weeks and enjoy!

Easy Honey Glaze

1/3 cup honey

1 tablespoon balsamic vinegar

2 teaspoons dried thyme

salt

pepper

In a small bowl or measuring cup, whisk together honey, balsamic vinegar, and thyme. Drizzle a small amount of glaze onto each of partially cooked meat you want to glaze. Cook  in oven at 350° for 30 minutes.

Low Carb Dry Rub

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon cinnamon

1 teaspoon chili powder

1 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried parsley

Mix ingredients together and run into meat that has been drizzled with olive oil.