Inspired by their love of food and passion for health and wellness, our Test Kitchen team launched a Wellness Camp at our headquarters this January, dedicated to teaching Williams-Sonoma employees about little things we could all do to improve our diets and overall sense of well-being. All month, we’ll be sharing some of their favorite tips, from healthy recipe hacks to cooking techniques to small substitutions that make a big difference. Follow along with us on the blog and on Instagram @williamssonoma #wswellness.
Stuck in a flavor rut? Our Test Kitchen cook Melissa Stewart knows great ways to inspire a fresh approach to healthy eating by stocking your pantry with new oils, vinegars and spice blends.
- Grilling and roasting: Avocado oil has a high smoke point, perfect for high-heat applications. Plus, the monounsaturated fats help improve cholesterol numbers.
- Salad dressings: Consider switching out standard canola or olive oil with a flavor-packed nut or seed oil, such as walnut, pumpkin seed or sesame.
- Baking: Try swapping out oil or butter with unrefined coconut oil, a cholesterol-free oil rich in fatty acids.
- Vinaigrettes and marinades: Add an element of surprise by substituting unique vinegars in simple vinaigrettes and marinades, such as white balsamic pear.
- Pickling: For a fun new twist, substitute a flavored vinegar for part or all of the white or rice vinegar in your favorite quick pickles.
- Finishing: Sometimes a dish needs a little acid to bring it all together. A drizzle of vinegar in soups, sauces or even grilled proteins is a great way to add extra flavor without extra fat.
- Dips: Make a quick, easy dip by stirring harissa or curry powder into Greek yogurt with a little lemon and salt.
- Rubs: Sprinkle ras el hanout or tandoori spice on proteins before grilling or roasting for a boost of flavor.
- Soups, beans and braises: Bring new depths of flavor to soups, curries or lentils by adding garam masala or Chinese five-spice powder to the mirepoix.