Mustard Horseradish Tri-Tip

My recipes are grain free, refined and many are dairy free. My recipes are good for those with allergies or autoimmune illnesses. My energy has improved and I have lost weight since changing my diet. I still experience bad days from time to time. Some days my pain is due to inflammation or my fibromyalgia. Some days my chronic urticaria (hives) is really bad.  Those days are really hard as I can’t really scratch them to relive the itch. Of course, it’s not as bad as when my teeth itch. When your teeth itch you can’t even scratch them and the itch just drives you crazy.

I am grateful when my hives happen at night as sometimes I can sleep through them. I do have to practice praying a lot as my sanity and inspiration for this blog comes from God. Life can be hard. But we can all help each other through it. We can all offer someone a listening ear, a kind word or even just a smile. Sometimes a smile can change your day from bad to good.

We eat a lot of chicken in my house because it is a healthier option and often times is quicker to throw together. I really like chicken but sometimes you just want something else. I do really like the taste of beef. I have this blog to write so am always thinking of recipes to make. I have to make my own horseradish as the ones on the shelves have ingredients in them that I can’t have or tolerate. I had horseradish in my fridge that I wanted to use up before it went bad so I decided to add it to my beef. What a wonderful idea. It was not too hot or spicy but just a slight amount of heat that made the meat more flavorful in my opinion.

Nutritional Facts are based on 7 servings of 1/2 lb

1 tablespoon coconut sugar

1 tablespoon granulated onion

1 tablespoon garlic salt

1 tablespoon homemade horseradish

1 tablespoon dijon mustard

3 1/2 lb Tri-tip roast


Combine all the ingredients and using a spatula spread on all sides of the tri-tip roast. Place a BBQ digital thermometer into the thickest part of the roast. I prefer medium rare which is typically 130 degrees. Place onto a BBQ grill. Cook up to 10 minutes and flip the roast over to cook the other side. When the thermometer reaches your set desired doneness remove from the grill and let sit 15 – 20 minutes. Remember your roast will continue to cook and the temperature will rise slightly.  After 15 – 20  minutes slice, serve and eat.



Nutrition Facts
Servings 7.0
Amount Per Serving
calories 341
% Daily Value *
Total Fat 14 g 22 %
Saturated Fat 6 g 30 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 159 mg 7 %
Potassium 15 mg 0 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 0 g 0 %
Sugars 4 g
Protein 46 g 92 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 5 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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