Did you know that in the United States between 2010 and 2013, specialty condiments, dressings and marinades accounted for $1.5 billion of retail sales? That’s a lot of money we are spending on flavor enhancers!
Here’s the deal: When we try to lose weight, one aspect of our daily diet that often gets overlooked is our consumption of these condiments. We can take a healthy meal and turn it into a caloric nightmare by adding a little dash of this and that. Most condiments are loaded with sugar, MSG, GMO soybean oil, high fructose corn syrup and other chemicals that aren’t good for our bodies. We don’t realize that while these condiments are enhancing the flavor of our food they are actually increasing our waistlines too.
Eating healthy is a lifestyle change, but in order to reach and maintain success you need to make small changes. It’s a process and you need to create a strong foundation to build upon. It does not happen overnight and making a complete 360 change in one’s diet is unrealistic for most people.
Instead, aim to eat real food and eliminate processed and prepackaged Franken-foods. While you are at it, try some of these healthier condiments for even better results! Small changes now add up to big results over time.
I live in Texas and we love our salsa. I made a simple ingredient swap to this classic recipe delicious by making strawberries the centerpiece of this dish. I hope you enjoy!
Scrumptious Strawberry Salsa
Serving: ¼ cup; yields 3-4 servings
2 cups fresh strawberries, finely chopped
¼ cup fresh cilantro, finely chopped
2 teaspoons shallot, finely chopped
2 tablespoons fresh jalapeño, seeded and finely chopped
1-2 limes, juiced to taste
Pink Himalayan salt and black pepper, to taste
Mix all the ingredients together in a bowl. Season to taste with additional lime juice, pepper and salt. Chow down immediately or let the flavors marinate in the refrigerator for up to an hour.
Best served with lettuce cups or gluten-free crackers like Mary’s Gone Crackers herb flavor.
Note: If you are avoiding nightshades, omit the jalapeño.