Homemade spice blends play a huge role in my cooking. I like to consider myself a flavor-first dietitian. My food has to be delicious first, and “good for me” second. If it doesn’t taste good, I won’t eat it. I don’t care what nutritional value it brings. The same goes for my clients. Nobody should have to eat lifeless boiled broccoli void of salt or seasoning. (Unless that’s your thing.)
The beauty of it is, in many cases, you can have your cake and eat it too. That is to say, flavor and flavonoids (the phytonutrients found in fruits and vegetables) don’t have to be mutually exclusive. One of my favorite cost-effective ways to amp up the flavor in any dish is through spices and seasonings. Case in point: Steel-cut oats can taste kind of meh on their own, but add a teaspoon of my pumpkin spice blend (below), and the flavor is enhanced tenfold.Ready to spice up your life? Click here to keep reading.