Tag: mediterranean

  • Mediterranean Lifestyle: Tips for Bringing Joy Back to the Kitchen

    Mediterranean Lifestyle: Tips for Bringing Joy Back to the Kitchen

    It seems fitting that May is Mediterranean Diet Month: Springtime is a time for celebrations, and the Mediterranean-style eating pattern focuses so much on celebrating food and enjoying meals in the company of others. This lifestyle may be just as important for enjoying the many health benefits of the Mediterranean-style eating pattern as the food itself, yet it is something that is often overlooked when we talk about the “Mediterranean Diet” in pop culture. As we begin celebrating Mediterranean Diet Month, let’s take a moment to focus on lifestyle and how we can bring joy back to the kitchen.

    In all of the various cultures in the Mediterranean region, preparing and enjoying food is viewed as one of life’s greatest pleasures, a reason for socializing, a form of art, an act of worship, a means of gift giving, culinary medicine, and much more. In cities, towns, and villages dotting the Mediterranean coastline, most of the food is served family-style at home. It is believed that the spirit in which food is offered is as important as the food itself.

    The inhabitants of the island of Sardinia, off of Italy’s west coast, have been found to live healthier and longer lives than people of other cultures. In addition to eating traditional Mediterranean foods, researchers found that sitting down for a homemade family meal was one of the contributing factors for the optimal health experienced by Sardinians. Communal meals were found to promote feelings of support and stability, which help prevent depression and other psychological problems. This means that where, when, how, and with whom we eat may be just as important as what we eat when it comes to health and longevity. 

    When I wrote The Mediterranean Diabetes Cookbook, one of my aims was to nudge people back into their kitchens as a means of improving their diet and enjoying a new creative outlet. Confused about where to start? Here are some tips for bringing joy back into the kitchen and celebrating food with friends and family:

    “We should look for someone to eat and drink with before looking for something to eat and drink.” – Epicurus

    1. Plan your meals. Plan meals on a weekly basis and Choose dishes that fit within your schedule for the week. Make a grocery list and plan out when you will prepare which dishes.
    2. Take your schedule into consideration. On days when you have an hour to cook, try preparing two quick main dishes. You can eat one that day and save the other meal for a day when you don’t have time to cook.
    3. Involve family members in the process. Post a schedule on the refrigerator and delegate tasks. One person can make the salad, another can do prep work, and so on.
    4. Start with easy recipes. Save elaborate meals for holidays and special occasions. If you focus on what you can do easily, you’ll be more likely to make it a habit.
    5. Have cooking parties with friends and relatives. Invite people over to cook meals with you. Once you’ve finished, sit down and enjoy the fruits of your labor. Don’t forget to save leftovers for another day!
    6. Start a theme night. If you have trouble getting everyone to sit down and eat together, start a theme night! Once a week, pick a theme like a favorite vacation spot, a place your children are studying in school, or a place you’d like to visit. Prepare a dish associated with that theme and follow up with an activity that matches.
    7. Start a journal. In the Mediterranean region, people are in tune with their eating process and it’s a major topic of conversation. Keep a journal and record differences in your eating styles, emotions, and physical feelings after eating homemade food versus prepared food. Write down how you feel eating by yourself or with loved ones. Tracking changes in emotions and moods can help reinforce changes in your eating process and keep you motivated.

    To help you get started, here a couple recipes that celebrate the bounty of spring, and are great for feeding a crowd:

    Orzo with Lemon, Artichokes, and Asparagus

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    Orange, Asparagus, and Avocado Salad

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    Amy Riolo is author of The Mediterranean Diabetes Cookbook.You can order a copy of the new edition directly from the American Diabetes Association by clicking here

     

  • Top 20 Recipes of 2018

    Top 20 Recipes of 2018

    As we move into the new year and thoughts turn to healthy resolutions and diabetes meal planning, the Diabetes Food Hub team looked back at the first year of the site and reviewed the most popular recipes as determined by, you, our visitors. Favorites ranged from a low-carb chicken and mushroom superstar to breakfast frittatas just begging for a personal spin. Altogether, they make a fantastic round up of meals designed to help you be the best you in 2019 and beyond. Click on the slideshow below to see the top crowd pleasers of 2018.

    The Top 20 Diabetes Food Hub Recipes of 2018

  • Meal Prep: Meals for Any Eating Pattern

    Meal Prep: Meals for Any Eating Pattern

    Everybody likes getting more for less! How about getting more meals from less recipes? With some strategic meal planning and prepping, you can create several days’ worth of meals with just a few recipes and one trip to the grocery store. You can even prepare all of the recipes at once and store meals in single serve containers in the fridge for grab-and-go meals all week.

    Diabetes Food Hub can be a great tool for meal prepping! Click here to learn how to use our recipes, meal planner, and grocery list generator to make planning, shopping, and preparing healthy meals a snap! This week (the last in our Meal Prep series) we will take a look at different eating patterns and show you how to customize your meal prep for a low-carb, Mediterranean, or vegetarian diet.

    Many people think that living with diabetes means you have to follow a special “diabetes diet.” The truth is there are lots of different eating patterns that can help you manage your diabetes, and there’s room for almost any food in a healthy meal plan. Eating well with diabetes just requires a little bit of planning and portion control to create well-balanced meals, which is why meal prepping can be very helpful for people with diabetes.

    You could make any of the following recipes for dinner one night and pack up the leftovers for lunch the next day, or make the recipes on Sunday and pack into grab-and-go containers for lunch throughout the week.

    Low Carb

    Many people with diabetes choose to follow a low-carb meal plan that limits carbohydrate foods such as sugar, cereals, pasta, bread, fruit, and starchy vegetables. Low carb meals consist mostly of protein foods like meat and dairy, fatty foods like oil, nuts, seeds, avocado, and butter, and non-starchy vegetables. This Spinach and Mushroom Stuffed Chicken is low in saturated fat (which can be hard to limit on a low-carb diet) but packed with protein and flavor. Pair with a Cauliflower “Rice” Salad for a side of non-starchy vegetables and a boost of fiber. 
     

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    Mediterranean

    The Mediterranean diet focuses less on nutrients and more on foods. It is mainly plant-based with lots of vegetables and whole grains, and includes healthy fats from fish, nuts, seeds, and olive oil. It also includes aspects of a Mediterranean lifestyle, such as plenty of physical activity and enjoying meals with friends and family. Mediterranean food includes cuisine from countries all around the Mediterranean Sea, including Southern Europe, Middle East, and North Africa. These Swordfish and Eggplant Bundles are inspired by Italian cuisine. Pair it with Quinoa Tabbouleh, an adaptation of a traditional Lebanese dish made with fresh herbs and grains. 
     

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    Vegetarian

    Plant-based eating patterns are loaded with vitamins, minerals, and fiber which can reduce your risk of heart disease, cancer, and other chronic diseases, as well as helping with weight management. Whether you are full vegetarian/vegan, or just trying to incorporate more plant-based meals, these Bibb and Bean Burrito Bowls are sure to satisfy. Plus, it’s an all-in-one meal, featuring protein, fiber, and healthy fats along with lots of vegetables!
     

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    Like or save these recipes, and any other recipes you would like to cook this week, then add them to your Meal Planner. Click “Generate Grocery List” to make shopping a snap. You can add, edit, or delete items on the list as needed.

    Don’t forget about food safety!

    Leftovers can be stored in the refrigerator for about 3-4 days or in the freezer for 3-4 months. Be sure to date anything that you store in the fridge or freezer. When reheating leftovers, make sure they reach 165 degrees F. Find more food safety tips here.

    Want more meal prep ideas?

    Check out the other articles in this series:

    Meal Prep: 3 for 1 Chicken

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    Meal Prep: 3 for 1 Chicken

     Meal Prep: DIY Salad Bar

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    Meal Prep: DIY Salad Bar

    Meal Prep: Breakfast on the Go

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    Meal Prep: Breakfast on the Go

    Meal Prep: 3 for 1 Beef
     

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    Meal Prep: Fall Harvest

     

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    Meal Prep: 3-for-1 Beef

     

  • Meal Prep: DIY Salad Bar

    Meal Prep: DIY Salad Bar

    Everybody likes getting more for less! How about getting more meals from less recipes? With some strategic meal planning and prepping, you can create several days’ worth of meals with just a few recipes and one trip to the grocery store. You can even prepare all of the recipes at once and store meals in single serve containers in the fridge for grab-and-go meals all week.

    Diabetes Food Hub can be a great tool for meal prepping! Click here to learn how to use our recipes, meal planner, and grocery list generator to make planning, shopping, and preparing healthy meals a snap! Additionally, we’ll be rolling out a series of meal prepping articles over the next few weeks to show how a little planning can make your meal planning life a lot easier.

    This week we are going green—LEAFY greens! We’ll help you build your own “salad bar” at home so you can create custom salads all week long. Best of all, the whole family can get involved! Everyone can choose a couple of their favorite ingredients to add to the grocery list. On prep day, kids can help with washing fresh produce, mixing salad dressing, and storing all of the salad bar ingredients. Kids will love building their own salads, and you’ll love getting them excited about vegetables!

    Check out this article for tips on building the perfect salad!

    How to prep your salad bar

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    1. Wash your greens. For heads of lettuce like iceberg or romaine, remove damaged or wilted outer leaves, cut out the core, and chop the rest. Rinse chopped lettuce and loose greens in a colander or bowl of water. Drain and dry the greens as well as you can before storing by using a salad spinner or patting them dry with paper towels. Store greens in a large container or bag. To keep them crisp, add a damp paper towel to the container, and re-wet as needed during the week. NOTE: Even bagged greens should be washed!

    2. Wash fresh fruits and vegetables and chop into bite size pieces. 

    3. Prep your proteins. For chicken or steak, bake or grill cuts of meat, then cut into slices or cubes. If you are using fish, you can either use canned fish or bake fillets of fresh or frozen fish. Leave the fillets whole or break apart with a fork and store. For hard boiled eggs, it’s best to leave them whole (with or without their shell) and slice or chop just before adding it to the salad.

    • 4. Cook your grains. If you like quinoa, wild rice, brown rice, or other grains in your salad, cook it up! You can then store in a container in the fridge and add cold later in the week, or heat up in the microwave to add a little warmth to a cold salad.
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    • 5. Prep your flavor boosters. Chop nuts if you like smaller pieces; grate, shred, or crumble your cheese to save time later; other add ins just need to be stored in easily accessible containers.

    6. Make and portion your dressing. Try a couple variations to shake things up! Portion out dressing into small containers that you can toss into your salad bowl. Remember, dressings are made of mostly fat, so they can add a lot of calories to a healthy salad. Using small containers can help control you portions, plus your greens will stay crisper if you keep the dressing on the side, or add it to your salad right before you eat it.

    7. Store all of your salad components in separate, resealable containers or bags. Some things like nuts and dried fruit do not need to be stored in the fridge. 

    8. Build your salad. You can prepare your lunch salad the night before or in the morning. For a meal-sized salad, start with 1-2 handfuls of leafy greens. Sprinkle on 1/2 to 1 cup of chopped veggies and fruit. Add 3-4 ounces of protein (about the size of the palm of your hand). Add about 1/4 cup of grains, then finish it off with a couple tablespoons of “flavor boosters” like nuts, dried fruit, cheese, or olives. You can pack everything in a large bowl with the dressing on the side, or build a mason jar salad! For a mason jar salad, build everything in reverse: start with dressing on the bottom, then add your various toppings, and finish it off with greens. When you are ready to eat your salad, dump the jar out into a bowl – the greens will be on the bottom and the dressing will be on top!

    Need more inspiration to get started?

    Try these chef-inspired salad recipes, curated by the ADA experts!

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    Arugula, Pear, Walnut, & Pecorino Salad

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    Grilled Salmon and Avocado Salad

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    Power Lunch Salad

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    Want more meal prep ideas?

    Check out the other articles in this series:

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    Meal Prep: 3 for 1 Chicken

    Meal Prep: 3 for 1 Chicken

     

     

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    Meal Prep: Breakfast on the Go

    Meal Prep: Breakfast on the Go

     

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    Meal Prep: Fall Harvest

     

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    Meal Prep: 3-for-1 Beef

    Meal Prep: 3 for 1 Beef

     

  • Meal Prep: 3 for 1 Chicken

    Meal Prep: 3 for 1 Chicken

    Everybody likes getting more for less! How about getting more meals from less recipes? With some strategic meal planning and prepping, you can create several days’ worth of meals with just a few recipes and one trip to the grocery store. You can even prepare all of the recipes at once and store meals in single serve containers in the fridge for grab-and-go meals all week.

    Diabetes Food Hub can be a great tool for meal prepping! Click here to learn how to use our recipes, meal planner, and grocery list generator to make planning, shopping, and preparing healthy meals a snap! Additionally, we’ll be rolling out a series of meal prepping articles over the next few weeks to show how a little planning can make your meal planning life a lot easier .

    First up—chicken, which is a meal preppers dream come true. You can cook one whole chicken on Sunday and use it in recipes throughout the week—toss it in a salad or sandwich for lunch, then shred it, and add it to tacos, soup, or pasta for dinner. Added bonus: Once you’ve removed all the meat, you can toss the bones in a stock pot with vegetable scraps, herbs, and spices for a homemade chicken stock!

     Here are 3 recipes to make with 1 chicken:

     

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    1. Main Recipe: Cook Sunday Night

    Budget-Friendly Cilantro Lime Roasted Chicken

    Try something a little different with this sweet and tangy roasted chicken! You can roast the chicken whole, or cut the whole raw chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings). You can ask the butcher at your grocery store to cut it into pieces for you, or buy a whole chicken that is already cut into pieces. Eat some of the chicken for dinner Sunday night with rice and a salad, or save it all for other recipes.

     

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    2. Follow-Up Recipe: Lunch Prep

    Brown Rice and Pinto Bean Bowl with Chicken and Pico de Gallo

    This recipe makes 6 bowls, perfect for packaging and storing for lunch all week. Save enough of the Cilantro Lime Roasted Chicken to make 2 cups of shredded chicken for these bowls. If you are feeling ambitious, you can start with dry pinto beans, and save the rest for other meals. Canned pinto beans work just fine as well. Either way, you’ve just prepared a week’s worth of lunches in a snap.

     

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    3. Follow-Up Recipe: Weeknight Dinner

    Chicken and Roasted Red Pepper Long Leaf Wrap

    Here’s a quick weeknight meal for one! Since you are starting with leftover Cilantro Lime Roasted Chicken, you can skip the first step, meaning this recipe will come together in less than 10 minutes. If you have leftover pinto beans from the Brown Rice and Pinto Bean Bowls, you can use those instead of garbanzo beans in this recipe.

     

    Add these recipes, and any other recipes you would like to cook this week, to your Meal Planner, then click “Generate Grocery List.” You can add, edit, or delete items on the list as needed.

    Don’t forget about food safety!

    Leftovers can be stored in the refrigerator for about 3-4 days or in the freezer for 3-4 months. Be sure to date anything that you store in the fridge or freezer. When reheating leftovers, make sure they reach 165 degrees F. Find more food safety tips here.

    Want more meal prep ideas?

    Check out the other articles in this series:

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    Meal Prep: DIY Salad Bar

     

    Meal Prep: DIY Salad Bar

     

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    Meal Prep: Breakfast on the Go

    Meal Prep: Breakfast on the Go

     

    Meal Prep: 3 for 1 Beef

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    Meal Prep: Fall Harvest

     

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    Meal Prep: 3-for-1 Beef

     

     

  • Slideshow: 10 Low-Carb Fruit Recipes

    Slideshow: 10 Low-Carb Fruit Recipes

    As the end of summer approaches, most fruit varieties reach their peak. This means that prices at the grocery store or farmers market go down, while the fresh flavor goes up. There’s not a better time to stock up and take advantage of recipes that lean on fruit to add complex flavors or a touch of sweetness. And while it’s always wise to keep an eye on the carb content, the fiber- and vitamin-rich profile of most fruits mean you can indulge a little while keeping carb counts diabetes friendly.

     For more fruit-based and diabetes-friendly recipes, go here.

  • Tasty Tips for Traveling

    Tasty Tips for Traveling

    Your bags are packed and you’re heading out for a well-deserved vacation. But what about meals and snacks? Whether you’re traveling by car, air or rail, when you’re managing your diabetes, a little planning can make your time on the go a lot less stressful and a lot more fun!

    With all of the details to keep track of when planning a trip, meals can end up being a last-minute challenge with limited healthy choices. As a result, it’s easy to get out of your routine, including those habits that help you manage your diabetes day to day. But with a few tips in mind, you can keep up with that healthy routine as if you were right at home.

    On the Road or By Plane

    As you travel to your vacation destination, your normal routine gets interrupted, and you may be bombarded with a number of snack stands and fast food restaurants tempting you with unhealthy options. Here are a few solutions to common problems you may encounter:

    Problem: A long ride ahead of you that interrupts your regular schedule.
    Solution: Think about exactly how long your trip will be. Will it conflict with the time you usually eat lunch? Dinner? Mid-day snacks? If so, plan on packing the right amount of food and snacks for those times. This way your meals are just about ready to go and your schedule stays on course.

    Problem: Overeating! You become so focused on the road, you don’t realize that you’ve already reached the bottom of your snack bag. Even if you have packed healthy options like unsalted mixed nuts, or fresh fruits, overeating some of these healthy foods can lead to higher blood sugar.
    Solution: Bring your single-serving containers. Portion snacks into single serving sizes and divide up your food based on the number of meals and snacks you will need while you’re traveling. Think of it as packing a lunch bag, rather than one large bag of snacks.

    Problem: When traveling by air, you might find yourself with a layover or two, and the airport’s many food temptations can be a challenge.
    Solution: Think about packing some foods that don’t need refrigeration. These can be your own bag of trail mix with unsalted nuts, cheese and crackers, or some uncut fresh fruit like an apple or pear. Even carrots and celery hold up pretty well. If you have to buy something at the airport, find healthier options by reading nutrition labels and watching your portion sizes.

    Maintaining healthy habits on vacation doesn’t have to take away from your experience

    Problem: The Transportation Security Administration (TSA) doesn’t allow some food or drinks past the security check points.
    Solution: Many people are confused about this rule. Actually, while TSA does not allow liquids to pass security, they do allow many different types of food as long as they are packed into appropriate containers. So once again, bring those single-serving containers. You can also bring an empty water bottle and fill it at a drinking fountain once you are through security. This will save you money on bottled water and reduce the temptation to buy a sugary drink.

    You’ve Reached Your Destination

    Now that you’ve reached your vacation spot, it’s time once again to think of how to stay on track with meal timing and healthy choices. Sampling local foods while traveling is a big part of the experience for most people. In planning your meals, think about which local dishes are a priority. What dishes are a “must-have” versus dishes that are simply “nice to have”? Make a list and prioritize your dishes, then stick to it.

    Like America, other countries are now increasing portion sizes at their restaurants while lowering prices, making it easy to overeat. When you can, try sharing meals with family or friends you’re traveling with. If you’re going solo, think about packing half of your dish for an extra meal the next day, or opt for something smaller like an appetizer, side, or salad.

    You can also buy fresh produce and other healthy snacks when you arrive. Live like a local! Check out a nearby grocery store or market and pick out some snacks to keep in your hotel or on hand as you explore. Find out what produce is in season in the area, and maybe even try something new.

    Maintaining healthy habits on vacation doesn’t have to take away from your experience. With a little planning, you can stay healthy, have fun, and return home with healthy habits intact. 

  • Ask the Experts: What is the ADA Diet?

    Ask the Experts: What is the ADA Diet?

    Nutrition information in the media around diabetes meal planning is complicated and constantly changing. Type “diabetic diet” into a search engine and you’re going to get thousands of confusing results. Should you be vegan? Low-carb? Keto? Should you cut out fat or eat nothing but fat? Everyone seems to be suggesting something different. So what is the American Diabetes Association diabetes diet?

    Quick answer: There isn’t one. At least not one exact diet that will meet the nutrition needs of everyone living with diabetes. Which, in some ways, is unfortunate. Just think how simple it would be to plan meals if there were a one-size-fits-all plan that worked for everyone living with diabetes, prediabetes, or at risk for diabetes. Boring, yes, but simple!
    As we all know, it’s much harder than that. We don’t often make food choices based on nutrition science alone —we often also make food choices for social, cultural, or emotional reasons. And because each of us is different, we each need to find an eating plan best matches both our nutrition and lifestyle needs.

    For people living with diabetes and trying to learn more about healthy food choices, it can be tough to tell fact from fiction and make decisions in a sea of choices. Information in the news can often be confusing, with conflicting data and advice often given at the same time.

    Part of our job at the American Diabetes Association is to help sort out the science and provide guidance that is safe and works well for people at risk for and living with diabetes. And current research shows there are a many eating patterns that can work to maintain a healthy life with diabetes, not just one. In the long run, an eating plan that you can follow and sustain and that meets your own diabetes goals will be the best one for you. 

    What Is a Meal Plan?

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    A meal plan takes into account your likes, dislikes, and lifestyle. It is a guide that is aimed at helping you meet your personal weight and blood glucose goals and guides you on what, when, and how much to eat. While many people may think a meal plan is the same as a diet, we like to consider a meal plan as something you follow over time rather than a diet, which is often related to a quick fix for a short period of time.

    We often make food choices for social, cultural, or emotional reasons

    What Is an Eating Pattern?

    An eating pattern is a term used to describe the foods or groups of foods that a person chooses to eat on a daily basis over time. There a number of eating patterns that are helpful for people living with diabetes or at risk for diabetes. Following are a few of the more popular choices that the science shows can work. You’ll notice that all of these have three things in common:

    • Plenty of non-starchy vegetables such as broccoli, green beans, kale, and salad greens
    • Lean protein foods including meat, chicken, fish, shellfish, eggs, cheese, nuts, seeds, and plant-based protein foods like soy and beans are included in differing proportions
    • A focus on healthy fats—including vegetable oils like olive, canola, and sunflower—and limitations on solid fats like butter, lard, and margarines

    There is no “one-size-fits-all” eating plan or “ADA Diet” for people with diabetes! The best eating plan for you is the one that you can sustain while still meeting your diabetes goals.

    Popular Eating Patterns

    Mediterranean

    Mediterranean-style eating uses olive oil as the main source of fat. Fish, chicken, and small amounts of dairy products, such as cheese and yogurt, are included. Red meat is less common, though wine can usually be consumed in small amounts (one to two glasses of wine per day) with meals.

    There is a lot of research on the Mediterranean style of eating and most of it shows it may help you improve blood sugar, lose weight, and reduce risk of heart disease, stroke, and some cancers. This is a well-studied eating pattern than can work for many people with diabetes.

    There is no “one-size-fits-all” eating plan or “ADA Diet” for people with diabetes!

    Vegetarian or Vegan

    Vegetarian eating plans generally include nuts, seeds, beans, and meat substitutes with little or no animal 

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    products, though there are many eating patterns you could label “vegetarian.” These patterns are different in terms of protein sources, from vegan eating plans that include no animal products of any kind to new patterns, such as flexitarian eating plans that include mostly plant-based foods but allow for eating meat at times.

    Low Carbohydrate

    A low-carbohydrate (low-carb) eating plan includes protein foods like meat, chicken, fish, shellfish, eggs, cheese, nuts and seeds, and fats (oils, butter, olives, and avocado). Most low-carb plans, such as Atkins, Keto, and Paleo, avoid highly processed carbohydrate foods and grains.

    DASH

    DASH is an acronym for “Dietary Approaches to Stop Hypertension” and began as a research study to help lower blood pressure in people with hypertension (high blood pressure). This eating plan limits foods high in sodium (salt), saturated fat, red meat, sweets, added sugars, and sugary drinks. 

    Looking for a quick place to start?

    Try the Diabetes Plate Method. Most of the eating patterns above focus on what to eat. The Diabetes Plate Method helps figure out how much to eat, which can often be just as important. It takes the burden out of measuring and counting while meeting the goals of many of the eating patterns described above.  This method uses a 9-inch plate, often a smaller plate than most people use. Once you have a smaller plate, the idea is to fill half your plate with non-starchy vegetables, 1/4 of your plate with protein foods, and the last 1/4 of your plate with carbohydrate foods.

    Key Takeaways

    Try to block out the fad-diet advice and choose a plan you are likely to follow long-term that fits both your diabetes goals and your personal needs. Think about your likes and dislikes and how a change to your eating will affect your day-to-day life with family and friends. Then see how you can match this with your personal weight-loss goals. Budget also plays a part in choosing the right healthy eating plan that will meet your needs.

    Many eating patterns can help you maintain a healthy life with diabetes.

    • Work with a registered dietitian or certified diabetes educator on a meal plan that is right for you.

    How to find a registered dietitian:

    • Ask your doctor for a referral.
    • Find a registered dietitian: www.eatright.org/find-an-expert 
    • Find an ADA recognized diabetes self-management education program in your area: www.diabetes.org/findaprogram

  • DIY Spice Blends

    DIY Spice Blends

    Looking to cut back on sodium? Make your own spice blends to add more flavor to your dishes, cut back on salt, and give your heart-healthy, diabetes-friendly recipes a personal touch.

    Why Make Your Own Spice Blend?

    Looking to cut back on sodium? Make your own spice blends to add more flavor to your dishes, cut back on salt, and give your heart-healthy, diabetes-friendly recipes a personal touch. 

    When following a heart-healthy meal plan often one of the hardest things to tackle is lowering the amount of sodium in your diet—eating less salt. This is a challenge since salt can add a lot of flavor to your dishes, but there are many other ways to create flavorful dishes with little or no salt. One way to do this is to create your very own spice blends. 

    To start, look in your pantry or spice cabinet and see what you have. Some chefs recommend keeping the following spices as staples in your kitchen: 

    • Garlic powder
    • Onion powder 
    • Basil 
    • Oregano 
    • Rosemary
    • Thyme 
    • Bay leaves 
    • Dill weed 
    • Paprika 
    • Cayenne 
    • Allspice 
    • Thyme 
    • Chili powder 
    • Curry 
    • Cumin 
    • Crushed red pepper
    • Cinnamon 

    Many of these spices can be used on their own to add flavor, but when used in combination, you create whole new flavors. 

    Make Your Own Spice Blend Combinations

    The amount of spice used in each blend varies, but the advantage of making your own blend is that you can make it just how you like it. Play around with the amounts, you can even add, remove, or substitute the spices. Once you have found a good blend that works for you and your taste, you can make a larger amount to store in an airtight container and use it for other recipes later. 

    Italian Blend 

    • Basil 
    • Oregano 
    • Thyme 
    • Rosemary 

    Dry Rub* 

    • Onion powder 
    • Garlic powder 
    • Black pepper 
    • Paprika 
    • Chili powder 

    *For more of a kick add in some cayenne 

    Jamaican Jerk 

    • Onion powder 
    • Garlic powder 
    • Ginger 
    • Paprika 
    • Cayenne 
    • Chili powder 
    • Cinnamon 
    • Allspice 
    • Thyme 
    • Parsley 

    Moroccan 

    • Ginger 
    • Cumin 
    • Black pepper 
    • Coriander 
    • Cayenne 
    • Allspice 

    Tex-Mex 

    • Cumin 
    • Garlic 
    • Chili powder 
    • Black pepper 
    • Crushed red pepper to taste 

    Curry Blend 

    • Turmeric 
    • Cardamom 
    • Coriander 
    • Cumin 
    • Cayenne or chili powder 
    • Dry mustard 
    • Ginger