4. Oils or Homemade Mayo

Sometimes it’s not about spicing things up so much as making them luscious. Even half a teaspoon of flavorful oil like high-quality extra-virgin olive oil, drizzled over a plate of meat and veggies, transforms them from “ingredients” to “meal.” Rather than cooking with a lot of fat in my food, I reserve my fats for flavoring on top where I can enjoy the taste the most. A tiny drizzle of toasted sesame oil instantly makes Chinese food taste more like the eat-it-from-the-takeout-carton restaurant food I don’t enjoy any more. A dollop of Olive Oil Mayo or any of the Mayo Variations on top of a hot-from-the-grill chicken breast tastes decadent. TRICK! It’s really healthy.