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Try these quick, healthy tips from Canyon Ranch chef Scott Uehlein to boost the flavor of your food.
Shake up your salt. To reduce the sodium in dishes, try switching to sea salt. It contains trace minerals that enhance the taste of food, so you can sprinkle sparingly but still get the flavor you want.
Prevent an oil slick. Instead of pouring oil from the bottle, save about 60 calories and seven grams of fat by using a spray bottle to spritz the pan with oil before cooking meats and veggies.
Season smarter. Add spices or other dried seasonings before cooking instead of after. This gives the food a chance to absorb the flavors, so you can use less.
Know your herbs. Sprinkle chopped fresh herbs into finished sauces, since they don't stand up to the cooking process well. Use dried herbs while making sauce, because the heat helps bring out the aromas.
Originally published in FITNESS magazine, July/August 2009.