Product Review: KC Natural Mastodon Paleo Barbecue Sauce

Way back in September, I met Brendon O’Neill, the founder of KC Natural, which is home to an incredible product – Mastodon Paleo Barbecue Sauce. A Kansas-style barbecue sauce that is tomato-free! For those of you who know me and/or my blog, you know that I am allergic to tomatoes, so this was a really exciting find for me.


The bbq sauce is actually free of all nightshades, which can be problematic for people with autoimmune diseases because of their lectin and  saponin content, which (I’m being very, very basic here) contribute to intestinal permeability, or leaky gut, allowing other particles to pass through the intestinal lining and activate pro-inflammatory cells which then leads to inflammation). If you’d like more information, Sarah Ballantyne from The Paleo Mom is a brilliant scientist and has an article about it on her site. If any of you follow the autoimmune paleo protocol, this sauce is for you! 

I’m not sensitive to all nightshades…I just have the one tomato allergy. But as a food-allergic foodie, a human biology major, and a proponent of healing through food, I love learning about things like this. So when Brendan sent me a bottle of this sauce and asked if I could review it and help promote the Kickstarter campaign, I jumped at the chance. I love getting the word out about cool new allergy-friendly products like this one.


This sauce is made with a base of carrots, molasses, and pure maple syrup. It still has that thick consistency and perfect blend of sweet and savory that we think of when we think Kansas-style bbq sauce, but what is doesn’t have are refined sugars, inflammatory ingredients. Plus it’s verified non-GMO! Instead of pepper, this sauce uses seasonings like horseradish, onion, garlic and mesquite-smoked sea salt to give it a kick. 

Now, I’m a Carolina girl, so my heart has and will always be with Carolina-style, vinegar-based barbecue (don’t worry Dad). BUT, that doesn’t mean I haven’t loved me some Western-style sauce in the past (pre-tomato allergy). The obvious use for this sauce was with pulled pork (duh), and my favorite accompaniment for pulled pork (or anything really) is sweet potatoes. So, that’s what I went with when creating a recipe.


The first thing that came to mind was a pulled pork stuffed sweet potato. Easy, quick, and delicious. I paired it with roasted broccoli. But the recipe I’m going to share with you all is even better – Tomato-Free Barbecue Nachos. It’s another very simple recipe, but still good. Side note – I did not have coleslaw in the house when I made this, but I will definitely add it next time. Just an FYI. Also, this recipe is not AIP unless you omit the spices.

If anything in this blog post has caught your interest, I encourage you to click on this link, learn even more about the product, and support the KC Natural Kickstarter Campaign! This is a wonderful (and delicious) product that I really want to share with others. The dedication the company has to quality ingredients, taste, and consumer satisfaction is incredible, and they definitely have my vote.


Tomato-Free Barbecue “Nachos”

Makes 1 serving


1 sweet potato, cut into rounds

1/2 tsp paprika

1/4 tsp chili powder

1 handful of spinach

1 cup of broccoli florets

Sea salt and pepper to taste

1/2 tsp cumin

Olive oil

~3 oz cooked pulled pork

KC Natural Paleo Mastodon Barbecue Sauce

Guacamole (My Bacon & Kale Guacamole would be awesome on this!)

  1. Preheat the oven to 400 F.

  2. Toss the sweet potato rounds with oil, salt, pepper, paprika and chili powder and spread so that they aren’t overlapping on a parchment-lined baking sheet.
  3. Toss the broccoli with oil, salt, pepper and cumin and spread on a parchment-lined baking sheet (everything fit on the same sheet when I made this).
  4. Bake in the oven for 25 minutes or until browned to your liking.
  5. While the sweet potato and broccoli cook, steam the spinach in a covered bowl in the microwave (about 30 seconds).
  6. When the vegetables finish cooking,* fill your plate with the sweet potato coins, then top with spinach, broccoli, pork and, of course, THE SAUCE.
  7. Optional: Add guacamole. Everything is better with guacamole.

*These “nachos” aren’t crispy, so if you want your sweet potato rounds to turn out more like chips, I suggest flipping them over after the first 25 minutes and letting them crisp up a bit longer. I haven’t tried this, though, so I’m not sure about timing.


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