6 Salt-Free Ways To Flavor Your Food Without Sacrificing Taste

3. Vivacious Vinegars

Apple cider vinegar (ACV) enjoys an ever-growing fan base. It’s used as a cleaner, deodorizer, skin treatment, and even to whiten teeth. People with diabetes, especially type 2, can appreciate ACV’s ability to improve insulin sensitivity and lower blood sugar response. Studies have also shown that vinegar helps you feel full so you consume fewer calories throughout the day. Balsamic vinegar helps lower cholesterol, aids in digestion, and may help lower blood sugar.

There’s no doubt that vinegars are strong and flavorful, and they may take a little getting used to. Here are a few ways to try them out:

  • Salad dressing. Either alone or with some olive oil, vinegars pair great with salad. Also try them with sautéed and roasted veggies.
  • Sauce. After you cook up dinner, deglaze the pan with vinegar (most types will work) and let it simmer a bit. Top your meal with your impromptu sauce—now you’re a chef!
  • Flavor meats. Chicken, beef, pork, and fish—they all play nicely with certain types of vinegar. Try this Roasted Cranberry Balsamic Chicken without the the salt. You won’t even miss it.

4. Savory Seasonings

It’s no secret that spices can add a lot of flavor to your food without dipping into your salt supply. The challenge is that it’s hard to know when to use which spices, and which ones are worth the investment. But there are a few basic spices that are easy to work into almost any dish:

  • Cayenne Pepper for Mexican or Indian food, or anything that could use a little warming up. It’s tasty in breading or sprinkled on veggies.
  • Cinnamon for chili or savory meat dishes. Cinnamon is for more than just baked goods!
  • Cumin is a great, smoky and versatile spice that’s great in beans, rice, meats, poultry… it’s the second most common spice worldwide (after pepper).
  • Nutmeg is a bit more powerful than cinnamon, but like cinnamon, it can be used in both sweet and savory dishes. It’s a great addition to Alfredo sauce.
  • Paprika adds a beautiful pop of red, but since it comes in sweet, hot, or smoky versions, it’s quite versatile. It’s flavor is subtle… just gives your meat, fish, poultry, and veggies a little something extra!

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Katie Taylor started writing in 5th grade and hasn't stopped since. Her favorite place to pen a phrase is in front of her fireplace with a cup of tea, but she's been known to write in parking lots on the backs of old receipts if necessary. She and her husband live cozily in the Pacific Northwest enjoying rainy days and Netflix.
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