Be Prepared: The Secret to Stress-Free Low-Carb Cooking

I've spent most of my nursing career in the Emergency Room. Not only did I need to receive report on the patients from the previous shift, but I also had to be prepared for whatever came through those ER doors next. It could be a relatively simple laceration, abdominal pain, a motor vehicle accident, or even a cardiac arrest. Every situation required a different set of skills, different supplies, and, of course, the doctor.

Just like in the Emergency Room, being prepared before you begin makes everything run more smoothly—and the same is true in the kitchen.

Before you start cooking, you need to know what kind of "operation" you're about to perform. Will you be boiling, sautéing, steaming, roasting, or baking? Which pots, pans, or baking dishes will you need? Most importantly, do you have the ingredients?

The recipe tells you what you'll be making, and your grocery list helps you gather the main ingredients, such as meat, poultry, fish, and fresh or frozen vegetables.

But then come the seasonings.

There is nothing more frustrating than getting halfway through a recipe only to realize you're missing that one herb or spice that gives the dish its unique flavor. At that point, you have two choices: save the recipe for another day or make a trip to the store for a single seasoning.

When I first started cooking low carb, I kept things simple and used only the seasonings I already had in my pantry. Before long, however, my meals all started tasting the same. I decided to learn more about herbs and spices—what they were commonly used for and which foods they complemented. Over time, I built a collection that now allows me to look at almost any new recipe and happily say, "I already have that."

If you come across a seasoning you've never used before, don't be afraid to try it. I recommend buying the smallest or least expensive container you can find. Dollar stores are often a great place to start. I've even called a friend to see if she had a particular seasoning so I could borrow a little before deciding whether I wanted to buy it myself. If the recipe turns out to be a success, you can always purchase a better-quality brand when it's time to replace it.

The seasonings I consider pantry staples include:

garlic powder,

onion powder,

ginger, fresh or dried

parsley,

dill weed,

Italian seasoning,

chili powder,

oregano,

salt, pepper,

and your favorite sweetener. I usually use monk fruit or Stevia.

As your confidence grows, you may find yourself adding ginger, basil, bay leaves, coriander, cayenne pepper, sage, cloves, smoked paprika, cumin, and specialty blends for fish, chicken, beef, or vegetables. Before you know it, your spice cabinet will become one of your favorite places in the kitchen.

Please don't be afraid to experiment. Some recipes will become family favorites. Others may need a few adjustments to better suit your own tastes, and that's perfectly okay. Some of my favorite recipes today started with a few simple changes that made them my own.

Low-carb cooking is so much more than meat and vegetables.

It's learning how to combine wholesome ingredients with herbs and spices that bring meals to life. Before long, you'll discover that healthy eating can be full of flavor, variety, and enjoyment. The more confidence you gain in the kitchen, the more willing you'll be to try new recipes that help you and your family live a healthier lifestyle.

Sometimes one small purchase—a single new seasoning—can be the first faithful step toward healthier meals, greater confidence in the kitchen, and better health for you and your family.

So go ahead...

Open that spice cabinet.

Try something new.

Experiment with confidence.

And make your family's taste buds sing!

"Whatever you do, do it all for the glory of God." — 1 Corinthians 10:31