Good Lifestyle

Okay, then you want to eat healthy. Easy, right? Make sure to eat a lot of vegetables and meat meats, then rinse, repeat: boom, healthy menu. However, more often than no, it's boredom and monotony to eat the same meal without a flavor that will lead someonedeactivated their diet. Most greater meat are lightweight at the beginning to taste, but it's just before they are introduced to the seasoning of the menu. Mean meats are like a blank slate, if you want, for what you and your Golds of your taste is atmosphere. So, what about storing your kitchen with some familiar seasonings so that when you want a big bite of something new, you can coat the same healthy meat and the same vegetables that keep you on the right track in something new and Zesty. Enter our healthySeasoning of blackening. Mask coat,fish, or vegetables with this powerful mixture of seasonings and cook over high heat until it turns into a dark and salty crust. This is a basic plan for blank spice, once you easily edit to adapt your taste buds. Do not like heat? Coupe on the cayenne. Do you want a smoky note? Try a little cumin. Below we note that you can use smoked or sweet paprika, but why not do two lots for you to have one of each hand? In this way, you will be armed with many options. This recipe makes more than enough blackening spices for a large meal, but after the blackening of a lot of fish or chicken, you will come back more in a few days, so do not hesitate to double (or triple) the recipe.

Is about 1/3 cup

You will need

2 tablespoons of paprika (smoke or sweet)
1 tablespoon salt
2 c. Onion powder tea
2 c. Garlic powder tea
2 c. TSP Cayenne
1 1/2 c. Black pepper tea
1 teaspoon thyme or oregano

How to do it

1. Combine all the ingredients in a sealing container.
2. Rubbing up to 1 teaspoon of the mixture on catfish, tilapia or other flaky white fish before grilling or burning in acast iron.
3. The mixture will remain up to 6 months in your closet.

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