Food Swap Friday – Spices for Salt

Any salt lovers out there? I like salt in moderation… my husband is a master at seasoning and never overdoes it, thankfully. But I don’t like overly salty  things except for the odd salt and vinegar chip craving, really. Almost everything else I can take or leave it. Of course, a little salt activates the flavor… but thats a LITTLE.

A lot is a bad thing… puts you at risk for tons of health issues, bloats you, can dull your taste buds… so what can we better season our food with? SPICES!

There is no shortage of spices you can use to create a wide, and I do mean WIDE variety of flavors. And it’s a lot healthier, too.

Do you have a favorite spice to cook with?


Saturday Snack Spotlight – Hummus

Who’s a fan of hummus? I love it, and so doesn’t my husband!

Hummus is made of chickpeas, olive oil, garlic, tahini, lemon juice and salt. Sometimes it has other added ingredients, like red pepper or pine nuts. It makes a fantastic dip for raw veggies, crackers, pita bread… it also makes a nice topping on a sandwich!

Hummus is calorie-dense but also offers fiber and nutrients, which is perfect for a Diabetic!

Do you like hummus? Do you have a favorite kind? My faves are roasted red pepper, and spinach and artichoke – SO yummy!

Food Swap Friday – Salt

Are you someone who adds salt to your meals? Salt is easily the most used seasoning – in fact, without it, most things would taste very bland.

But like with everything, moderation is key. Another crucial measure is what KIND of salt you use. Yes, all salt is harvested from salt water… but thats where the equality ends.

Salt not created equal

I personally prefer to use Sea Salt, or Pink Himalayan Salt, as those still retain their trace amounts of minerals, as opposed to table salt, which has been stripped of any trace minerals during processing. Table salt also contains additives, which I try to avoid as much as possible.

It’s a pretty simple swap we have here. Yes, prices are different, but I am of the belief that it is better to pay a little more for something better, without additives, than paying less for something that not only contains additives, but has been stripped of any benefits it may have.

What’s your take? What do you use for cooking?