I use a few spices when I can because they contain different traces of nutrients. Something as simple as a sprinkle of cinnamon here and there or a shake of pepper or oregano or whatever can deliver a trace mineral to my system so why not!!
"Success is holding on when you feel like letting go."
I use Basil, oregano, and sage on all my baked meats, also seasoning salt on most things. They have a lot really good seasonings, for meatloaf, and steaks, and hamburger patties' I have tried most of them. I love garlic in just about everything, and I bulk up some of my meals with onions and mushrooms, without adding a lot of calories. Seasoning helps you have wonderful tasting food, without adding calories.
For veg dishes, I add thai roasted red chili paste, a few drops of sesame oil, rice vinegar, low sodium soy sauce, fresh garlic, fresh ginger. For amounts, there are lots of recipes available. So good.
AutumnAgate, Scarlet Dragons, ****DROP IT LIKE ITS HOT****** Pacific Time (California)
Yes. It really does add flavour and satisfaction. I find it even more so when I adds good selection of herbs.
Dianne , PEI Canada Atlantic time Zone
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Your whole life with all of your knowledge and experien
Pounds lost: 45.6
Fitness Minutes: (40,639)
12/21/20 9:52 A
I can't imagine life without plenty of spice. I love all kinds of spices but I really love fresh herbs and they are so easy to grow in a garden or even your windowsill and will make any dish or salad taste just that much better.
"It's not the years in your life that count. It's the life in your years." - Abe Lincoln
current weight: 189.4
Fitness Minutes: (10,849)
10/23/20 11:26 A
i make my own taco seasonig. i use a ton of cumin. it is a mini production because each time i do do it for tacos or chili i do something a little different. i dont love hot so siracha and a lot of chili flakes are out. but i do add a little chipolte powder.
i am still learning. i want to start making more of my own vinigrettes.
Tammy, Scarlet Dragons, ****DROP IT LIKE ITS HOT****** Summer 2021 CST
I love using spices! I usually fresh roast and grind my own blends, but I do really enjoying trying pre-made blends as well. I just ordered some online from two popular shops - my world spice order has come in but my penzey's order is still pending. The world spice voodoo blend is SO good! New fave and I'll definitely reorder a larger amount.
Healthy choices and actions have positive impacts, even if the scale doesn't move!
I have, at last count, over 150 different spices and spice mixes. I make a lot of middle eastern and indian cuisine so I have a lot of premade mixes. I like peshwari, and schwarma spices for chicken and i have a lime pepper mix for fish that is great. i also use a lot of mediterranean spices, which are typical for most dishes, such as cilantro, parsley, and i use a ton of basil and rosemary. I put it in most things I cook.
“According to the effort is the reward.” (Avot 5:22-23)
current weight: 206.8
Fitness Minutes: (592)
7/10/20 11:34 P
I'm big on spicing things up, not necessarily hot (but that's good too) but I do like to use lots of herbs and spices in my cooking.
I put garlic, onion and black pepper in almost everything-- fresh if I have them but I keep the dried ground kind of garlic & onion for when I run out.
Some of my favorites: annato- love it on chicken basil - I love fresh basil anywhere; in salads, on any food, love pesto sauce chives - for anything; I especially love to mince garlic & onion chives to top my eggs cilantro - great in salsas cumin - for any kind of red meat, and in hummus curry - another favorite for hummus, chicken, stews dill - a must for any fish lemon balm - I love adding a handful of leaves to my smoothies, really brightens them up; also just chop them for a lemony scent/flavor and sprinkle over any cold salads or in fruit salads. Or lemon balm sun tea is the bomb. sage - I love sage when roasting poultry or fish or making stuffing rosemary - one of my faves in the garden, goes with almost anything. I like to bundle it up too & make it into a sauce whisk/brush, or toss it on the coals to help smoke things on the bbq Stevia - when I lived in FL I could grow fresh stevia, it was so great for desserts & smoothies & stuff to replace sugar nigella seeds - for salads, slaws oregano- anything Italian or Spanish, such as spaghetti or rice & beans
In the fall/winter when making warm food/stews/baked goods I use a lot of cinnamon, cloves, nutmeg, ginger, cardamom, etc. while in the spring I tend to grab more for mints, basil, marjoram, parsley, etc.
I have a few favorite blends, like mccormic poultry seasoning, pumpkin pie spice (great on sweet potatoes), masala, Chinese 5-spice, or tones seasoning blends when I'm in a hurry to flavor things up.
I just like to experiment with them, if you're worried it won't come out right just take a bite or a spoonful on a plate and put a pinch of the spice on it, try it, and see how you like it before adding it to the whole dish.
OK sorry so long, I can talk about this all day lol.
Salt (does that count as a spice?) Pepper Paprika Cumin Chilli powder Garlic powder Coriander Cayenne Fresh garlic, ginger, hot peppers (Thai and scotch bonnet), and onions Vanilla Oregano Basil Cilantro
I use others, but not as frequent.
JERF - Just Eat Real Food
I'm not a doctor or dietitian. I'm just a real whole foods nutrition nerd.
I eat mostly vegetables, fats, meats, some fruit and dark chocolate. Unprocessed and preservative free food. And it's changed my life!
5'4" Maintaining since 2012 42 years old 2 kids
Lowering my A1C and keeping my blood sugar levels steady eating LCHF.
I have different groups of spices for different types of dishes.
For italian - parsley, oregano, basil, garlic, onions pizza toppings, tomato sauce, bolognese sauce
for provencal - parsley, sage, rosemary, thyme, garlic, onions for chicken and beef roasts
for mexican - cumin, cilantro, corriander, chilli powder, garlic, onions
June -- Pacific Time Zone Where you end up is more important than how fast or where you start out. - Improved fitness and nutrition, energy and confidence are my rewards. It is our choices...that show what we truly are, far more than our abilities. A PH (personal high) is the main goal, a PB is the sometime icing on the cake. Never underestimate the inevitability of gradualness. Sopra le nebbie delle valle e le vicende della vita sorge una promessa di luce e serenita.
57 Days until: Spark shut down
Fitness Minutes: (43,148)
5/2/20 12:55 P
I've started using Aleppo pepper. It's amazing! It's a Middle Eastern/Mediterranean spice. This mild and sunny chile traditionally from the Aleppo region of Syria has a moderate heat that doesn't overpower its fruity flavor. Some dishes use only this chile as a seasoning, because the complexity can stand alone.
Fitness Minutes: (131,792)
4/29/20 12:56 A
Last winter I moved my sage and rosemary plants into pots and brought them outside. Today I moved them back to my raised planter. Yay! 3 others survived the winter. Looking forward to those fresh herbs. Growing some basil from seed in planters on my kitchen window.
Agree that cooking is too bland w/o spices and herbs. I hate going to my sister's house as the food tastes terrible (in my humble opinion). It's tasteless. I love opening my drawer filled with spices and changing the taste of the evening meal.
Started growing my own herbs. I was delighted to find my French tarragon, the thyme and oregano came back in my raised planting bed. I dug up part of the rosemary plant and the sage and kept in my kitchen window all winter. They will be planted outside shortly.
aside from the usual Himalayan salt and fresh ground pepper, I also love adding turmeric and smoked paprika to dishes like eggs. When there's a lot of veggies, I also love to add citrus like lime or lemon juice. SO good!!!
The biggest success with spices that I've had, is that I add a sprinkle of cinnamon in my daily coffee- as a substitute for sugar!! I love it!
Dawn California Pacific Time Zone Invincible Indigos team!
"Life has no limitations, except the ones YOU make." -Les Brown