Nutrition Articles

Enhance the Flavor of Your Food

Improve Taste without Calories, Fat or Sodium

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The flavor of many foods can be enhanced without using calorie-laden sauces and gravies. Here are some great ways to use herbs to “spice up” your meals and bring out the natural flavors of your food. Don’t be afraid to experiment—try small amounts of several seasonings to find the right combination.

Meat Seasoning Ideas



To Season This...

Try One of These...

Poultry basil, cranberry sauce/relish, ginger, fresh mushrooms, marjoram, paprika, parsley, poultry seasoning, sage,   summer savory, or thyme
Lamb curry powder, basil, garlic, mint, mint sauce/jelly, onion, oregano, parsley, pineapple rings, or rosemary
Pork apple juice, applesauce, garlic, marjoram, onion, sage,  spiced apple, or spiced crabapple
Beef bay leaf, butter, chive, dry mustard, garlic, green pepper, marjoram, mushrooms, nutmeg, onion, pepper, sage, thyme, or tomato  
Veal apricots, basil, bay leaf, currant jelly, curry, garlic, ginger,  marjoram, mushrooms, oregano, pepper,  spiced chervil, or summer savory
Fish basil, bay leaf, curry, dill, dry mustard, garlic, green pepper, lemon butter, lemon juice, marjoram, mushrooms, paprika, parsley, tarragon, thyme, or tomato

Vegetable Seasoning Ideas

The flavor of any veggie can be enhanced by using bay leaf, dill seed, and vinegar.  Or, try combining water, vinegar, and dry mustard to make your own healthy mustard spread. 

To Season This...

Try One of These...

Asparagus chives, herb butter, or lemon juice
Green Beans dill seed, chives, lemon juice, nutmeg, marjoram, onion, rosemary, or scallions
Broccoli lemon juice
Cabbage dill seed, or mustard dressing/paste
Cauliflower nutmeg
Corn chives, curry, onions, or parsley
Peas chervil, chives, fresh mushrooms, lemon juice, mint, onion, or parsley
Potatoes green peppers, mace, onion, or parsley
Squash allspice, basil, ginger, mace, or sautéed onion
Sweet Potatoes glaze of cinnamon/nutmeg, or escalope with apples & sugar
Tomatoes basil, chives, curry, marjoram, onions, parsley, or sugar
Green Peppers chives, curry, onions, or parsley

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About The Author

Tanya Jolliffe Tanya Jolliffe
Tanya earned a bachelor's degree in dietetics and nutrition and has more than 20 years of experience in nutrition counseling and education. She is a member of the American Association of Diabetes Educators. See all of Tanya's articles.



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