One Seasoning Salt
Put on Everything
Five ingredients. Stir together. Pour into a quart canning jar with a screw-top lid. Triple this recipe — it fills the jar perfectly and lasts you months. One session in the kitchen, done for the season.
- 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)
Convenience Tip: Keep this jar within arm's reach of where you cook. The secret to using it every single day is convenience — when it's right there, you reach for it. When it's buried, you don't. Front of the cabinet, near the stove. That's it.
Pinch. Dust. Season. Repeat.
Every meat — chicken, beef, pork, fish. Every cut, every way you cook it.
Right into the pot when you're canning.
Slow cooker, grill, stovetop — it goes everywhere.
Guacamole, salad dressings, roasted vegetables.
Eggs?
Some swear by it. Others say garlic before coffee is a hard no. You decide.
Three Ways To Start Today
Farmers Market Avocado Toast
- Slice a portion of Garlic Focaccia or Sourdough down the middle. Toast it.
- Scoop half an Avocado onto the bread with a fork — mash it gently on both sides of the toast.
- Pinch the Seasoning Salt right out of the jar and dust it over the top.
- Add a few Pickled Onions and a handful of Sunflower Sprouts.
- Serve open faced. That's the moment it all comes together.
Simple Guacamole With Seasoning Salt
- Mash ripe Avocados.
- Add a splash of Lemon Juice to keep it bright.
- Season with the blend and taste as you go.
Want more? Add Minced Red Onion, Tomatoes, a scoop of Sour Cream, or a pinch of Chili Powder. Build it to your table.
Oven Roasted Vegetables
- Preheat oven to 425°.
- Pour a drizzle of Avocado Oil into a glass baking dish.
- Add your vegetables — Cauliflower or Asparagus both work beautifully.
- Dust generously with Seasoning Salt. Use tongs to toss and coat everything evenly.
- Bake uncovered at 425° until done to your liking. Cauliflower is ready when the edges turn golden. Asparagus is done lightly — pull it while it still holds its texture.
Ready for what's next?
This salt is the first step. The Well Fed Week shows you exactly how to use it — one real cooking week that stretches into five days of good dinners, nothing wasted, and dinner off your mind. Free. One short email a day. The whole formula, yours to keep.
Hugs!
Nana