Studies show people value how food tastes more than the nutrition content, but it can be a challenge to add healthy flavors to recipes without turning to butter, sugar and salt, says registered dietitian Sylvia Melendez-Klinger. However, bold flavors can be found using ingredients that have few calories, such as onion, garlic, peppers, ginger, herbs and citrus juice, Melendez-Klinger says.
North African spice blend charmoula gives meats, vegetables and dips an earthy, smoky flavor. The blend, which typically includes garlic, paprika, cumin and coriander, can also be used in a sauce for fish or sprinkled onto rice, pasta or couscous.
Underestimating the number of calories eaten and overestimating the number burned through exercise can sabotage weight loss, registered dietitian Michaela Ballmann writes. She notes that keeping a food journal can help track calories, but dieters also face problems with emotional eating, turning down food offers and eating out at restaurants too often.
A recipe for stuffed braised squid calls for creating a stuffing with bacon, garlic, wine, grapefruit juice and sage. The stuffed squid is then simmered in a broth with grapefruit peels, onion, garlic, wine and tomato.
Napoleon Bonaparte's chef created this dish after the Battle of Marengo, and the aptly named Chicken marengo uses the basic foods that were available at the time. Chicken marengo involves browning seasoned, skinless chicken breast or thighs in olive oil, sauteeing onions, garlic, mushrooms and thyme, and then braising the entire dish.