Five ways to add flavour to your food

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Five ways to add flavour to your food

It is a common misconception that healthy food is tasteless and boring. Well, if you’re living on lettuce and plain fish or grilled chicken and broccoli, then yes I would agree – that is plain dull! But that is NOT the way it needs to be, I promise.

Eating good, healthy food should be a celebration of flavour and I can certainly share with you that none of the food I eat is bland or tasteless and it is all extra super healthy and good for me – helping me to be my best and feel amazing every day.

Here are my five favourite things to add ZING and excitement to your food.

Fresh herbs

I add fresh herbs to everything possible! Try fresh parsley or chives with an omelette or scrambled egg. Chop tomatoes, peeled cucumber and avocado, add a squeeze of lemon juice and lots of chopped coriander or parsley – yum! Great to go with a plain green salad and meat/fish or if you chop the veges finely, it makes a great dip with some wholegrain crackers*. Get into growing your own mint – it is ridiculously easy! You can have a few sprigs in hot or cold water for added flavour or make your own tzatziki*.


Everyone always raves about nuts and I do too, but boy, seeds are underrated (see my previous blog on this) as they add flavour, texture and crunch to so many dishes. Dry-toast sesame seeds in a pan for a minute and then sprinkle on top of steamed veges. When you have a salad, add a tablespoon of mixed seeds like sunflower, pumpkin and sesame seeds into the mix!


Okay, not everyone loves the eye-watering effect, but if you do, you can enjoy wasabi with far more than just sushi. Add a good squeeze to light sour cream or some light mayo and serve this with fresh fish.

My homemade balsamic vinegar dressing

In a jar mix 3/4 cup balsamic vinegar, 1/4 cup olive oil, 2 large teaspoons wholegrain mustard*, 2 teaspoons runny honey, and black pepper galore. Put the lid on and shake away. I keep this in the fridge and use on top of salads (and my salads aren’t boring, I promise! Beetroot and carrot salad is my new favourite.


You don’t just have to use chilli to add to mince! When I make coleslaw I shred cabbage, grate carrot and then add finely sliced chilli and mint – it’s amazing. When stir-frying veges, add garlic and chilli flakes for an extra kick.

(*Check these ingredients are gluten free if you’re coeliac or gluten intolerant.)

First published: Mar 2013

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