2. Add seasoning while you cook
Roast veggies by tossing them with a few teaspoons of olive oil, some lemon juice, a small pinch of salt and a few dashes of pepper. Bake for 15 to 20 minutes at 400°F, or until lightly browned, stirring every 5 minutes.

3. Try a fresh twist on eggs
If you sprinkle a little dried thyme into your scrambled eggs, you won’t be tempted to pass the salt shaker over them.

4. Cut back on taco seasoning
Use only half the packet that comes with a kit. Then punch up the dish with chili powder, ground cumin, onion powder or your favorite spice mix.

5. Mix and match for the perfect sauce
Along with your regular spaghetti sauce, buy a low-salt variety. Mix them together, then gradually phase out the saltier one.

6. Sweeten up breakfast
Add cinnamon and dried berries or apricots to your breakfast cereal.

7. A fruity alternative to syrup
Make a raspberry sauce by mixing 1 cup berries with 1 teaspoon cinnamon and cooking until thickened.

8. Add a hint of flavor to rice
Throw a cinnamon stick or a pinch of cardamom or ginger into the pot before the water begins to boil.

9. Substitute fruit in recipes
If a dessert recipe calls for 1 cup of sugar, swap in ½ cup fruit puree.

10. Give veggies a new twist
Carrots pair well with ginger; mashed sweet potatoes with cinnamon; spinach with a touch of nutmeg.

Read more: http://www.foxnews.com/health/2012/04/19/10-ways-to-cut-out-salt-and-sugar/?cmpid=cmty_other_10_ways_to_cut_out_salt_and_sugar

Enjoying buffet lunch and breakfast was the one I was so looking forward on our short getaway last month, more than anything. The food may not be as yummy as tailgating food, but I just love the feeling that I can eat anything I want since we were on a vacation. And eat we did. However, since we are not really used to eating so much, I think I only had two plates the most. The photo above was my second plate. My first was almost the same save for the egg.

Rosemary-Corn Muffins
Ingredients
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely chopped fresh rosemary, plus leaves for topping
1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn)
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup canola oil

Directions
Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.

Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.

Scrambled Egg Muffins

Ingredients:
9 eggs
1/2 C chopped fresh spinach
1/3 C skim milk
1/3 C spelt flour (or whole wheat pastry flour)
1/4 C 2% grated cheddar cheese
1 Tbsp. chopped fresh basil
1 small tomato, chopped
1/2 tsp. sea salt
1/2 tsp. cracked black pepper
Optional add-ins: 1/4 C of either cooked bacon (crumbled) or smoked salmon, chopped

Instructions:
*Preheat oven to 350.
1) Break the eggs into a bowl and whisk.

2) Add the rest of your ingredients and mix it all together!

3) Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. I used a 1/4 C measuring cup to transfer it since it’s very liquid-y!

4) Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.

(makes 12 muffins)