I eat whatever I like, whenever I like. Food has little effect on my health because I mostly eat healthy. Therefore I can have ice cream, cookies, ribeye steak and other foods I like in-between, as I desire them. I cook most of my meals, meatloaf,casseroles, vegetables-fresh one's taste better to me. Beef roast with fresh organic carrots 🥕 potatoes 🥔 and onions 🌰 with just water and zero seasoning, the natural flavors are all I need, it tastes delicious! 20 mins and it's in te crock pot. Or hamburger 🍔 potato 🥔 carrot 🥕 onion 🌰 casserole with a touch of garlic, just a pinch or two as to not over power the other natural flavors. I try to stick o simple recipes that will make meals for most of the week, so I only have to cook once or twice a week.

I wanted to post this link. I asked one of my well to do church acquaintances how to make more exotic spice blends and she referred me to this web site. They are always cooking elaborate things. They do indeed have a huge selection of spices and lots and lots of already blended spice variations. Some of the more exotic blends have a link to click beside the spice that shows recipes so a person can figure out what types of dishes the spice will pair well with. This is exactly what I was looking for. So if some of y’all have to eliminate salt or are on restrictive diets this will help make your food more palatable. They aren’t cheap. Some are more reasonable than others. But once you use them it is easier to blend spices yourself and order in bulk from a cheaper site. A really fresh herb site is Spice and Tea Exchanged out of Florida. Don’t order from a small store front as those spices will be old and lose flavor. Order from the Florida warehouse site as those are freshly harvested. Here is the link with a lot of blended spices. It’s best to click on letter of the alphabet to find the extensive list of anything and everything. For single spices that are not blended there are cheaper places to order from. But for really exotic blends like North Africa or Bangkok etc. this is a great site. https://www.penzeys.com/shop/spices/?letter=B

Spices | Penzeys

https://www.penzeys.com/shop/spices/?letter=B

Yes I do understand the troubles you have. It can feel very frustrating to eat the same foods. I am hoping I can introduce more foods so I will have more variety too. Wish I had more answers for you.v

@A MySpondylitisTeam Member. I have herbs de Provence. I have spice rack loaded with spice bottles 27”x67.5” in my pantry. I’m jut now sure how to blend them into interesting combos and what foods they best go on. I made a real good southwestern one. I make Mexican mole, and what I call a Morocco type blend with raisins. I of course use the usual Mexican and Italian blends. Sage is excellent in butter on broccoli but I can’t have butter. I need to get some Kinder’s butter spice rub I guess to compensate or Molly McButter. I had lost 20 pounds eating Chinese take out by not eating but 1/4 c. Steamed rice and thinning the salt and sauce by adding extra frozen veggies to the take out. But Chinese got old and expensive after 3 months of that even though I was stretching it out. I might go buy some Chinese sauces and just add a little to my veggies though as I’m not tired of it now. But I want all kinds of nationalities of flavors sans excessive salt and sugar. I have bought spice blends already blended and some are great and some are awful. Many are half sugar. You’d think there’d be more variety of spice blend recipes on the internet but there really isn’t. Most are basic 5 ones and repeats. I got stuck in a rut putting paprika, onion powder, garlic salt, cayenne, black pepper and half teaspoon of olive oil on veggies for years but one day got totally sick of the taste of it. If my food doesn’t taste good it’s hard to stay on diet. I don’t do high fat and many diabetic recipes are loaded with butter, cream cheese, heavy cream, cheese. Or the recipes are loaded with carbs even though it claims to be for diabetics. I once found a recipe site low fat low carb but all the recipes called for bizarre ingredients that aren’t found in the South, like onion sprouts or water cress or weird spices like Indian “hin”. The low carb low fat website looked like a Michelin chef came up with it but not practice to prepare for common elderly folk.

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Not so much. Since I am on the AIP I still havent reintroduced many spices. I do like Herbes de Provence, which is a nice mix of spices you can find. Do you ever cook with ginger or tumeric? They are anti Inflammatory.