The One Jar That Runs This Kitchen
Step one — start here.
Your base formula for all seasonings.
Digging through to the back of the cabinet — you know it's in there somewhere — where did that garlic powder go?
There's a better way.
This seasoning salt is a base formula — one blend that works on almost everything, made from what's already in your cabinet, mixed together once and done for months. Put it in the cabinet right next to the stove where your hand can find it without thinking, and it quietly becomes the foundation every meal reaches for.
That jar is the first step toward a resourceful kitchen. And it takes five minutes to make.
Sharing from my kitchen to yours.
The Seasoning Salt
Triple this recipe — it fills a quart canning jar perfectly and lasts for months.
- 1 cup Himalayan or sea salt
- 4 tbsp black pepper
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp paprika — or smoked paprika for a richer, deeper profile
This is your base — start here and make it yours. Not a fan of that much garlic or pepper? Pull it back a little. You do you. The blend is forgiving and the kitchen belongs to you.
Stir together. Pour into a quart canning jar with a screw-top lid. That's it.
Once you have the base, you can play. A pinch of cumin and chili powder and you're halfway to a Mexican-inspired meal. Smoked paprika deepens everything. But the base is always the base — come back to it every time.
See it. Use it. Nothing wasted.
One tip worth keeping: keep this jar in the cabinet right next to the stove. When it's right there, you reach for it. When it's buried, you don't. That's its home.
How to Use It
Pinch. Dust. Season. Repeat.
- Every meat — chicken, beef, pork, fish — every cut, every method
- Roasted vegetables — dust generously, toss to coat, let the oven do the rest
- Straight into the soup pot
- Slow cooker, grill, stovetop — it travels
- Salad dressings and guacamole
- Avocado toast — a pinch right over the top is the move
- Eggs — some swear by it, others say garlic before coffee is a hard no. You decide.
One jar. Everywhere.
When the jar's on your counter and your hand already knows where it is — that's when the Well Fed Week makes sense.
One real cooking day. Five dinners that follow — built from each other, nothing starting from scratch, nothing wasted. The seasoning salt runs the whole week. It goes on the chickens first. Into the broth. Over the bowls. Finishing the potatoes. One jar, five nights, a kitchen that handled the week without the scramble.
That's the formula. And it's free.
Send Me the Well Fed Week — Free
One short email a day. The whole formula, free.
Real Food. Real Skills. A Life Lived With Intention.
Cook once. Stretch for days.
Hugs! Nana