Food Should Taste Good

From the time I learned about natural nutrition, I followed quite a puritanical approach to meal combinations and recipes. Keep it simple was my motto. Rather than soaking meals in fancy sauces, I enjoyed the flavors Mother Nature supplied, and preferred to eat foods plain. That changed as a result of two life changes: getting married and having a baby. My husband, as open minded as he is, will eat anything, so when I noticed that he was drizzling olive oil over my 'masterpieces,' I knew something had to change.

The second event was being pregnant and having a baby. Unlike other women who suffer from digestive problems such as constipation or heartburn during pregnancy, I had the opposite experience. I could eat anything - any combination of food or ingredients - and still can. Without the gas, bloating, or cramping formerly suffered from poor meal combinations (such as meat and rice eaten together), eating suddenly became more fun.  

Neither of us want extra calories or fat, so to add taste to food, we opt for low-cal or healthy flavors. Herbs and spices, such as Cajun seasonings (always MSG- and glutamate-free) are our top choices for fish and rice. And a sprig of fresh rosemary over roasted butternut squash or chicken goes a long way (miles!). As a sauce, a can of organic coconut milk poured over tilapia, trout, or chicken in a saucepan is a creamy treat and provides some MCT (medium-chain triglycerides) so that we don't have to worry about extra fat. Legume-puree, anyone? It may not sound too appetizing, but think hummus and tahini. Now try them as a sandwich spread instead of mayo, in your mashed potatoes, or scrambled eggs.  

When I'm eating solo, fresh-squeezed lemon or lime are still my preferences (my husband isn't a fan)  as they work as a salad dressing, over meat or fish, and even rice (yum!).

While my husband still occasionally breaks out the olive oil, for the most part, we're enjoying more savory food with a few extra nutrients but without a lot of extra calories.