Welcome. I am also fairly new, but doing well so far. Condiments I use are bold and spicy mustard, franks hot sauce, sirachi (not sure on spelling but chinese hot sauce), reduced sodium soy sauce, and for stir fry's I will also add a tiny splash of fish sauce or seasame oil. Worchestire splash for beef stew or in extra lean ground beef dishs. Not sure if these last three mentioned are actual alloweds, but they haven't seemed to hurt in the small amounts I have used. Apple cidar vinegar is allowed.
I cook with coconut oil on top of having my required uncooked olive oil each day. The olive oil usually goes on my salads along with lemon, fennel seed, salt, and pepper. Also use lots of fresh ginger, garlic, chilli peppers (flakes or fresh), and lemongrass. I at first was making all these salad dressings with everything I have mentioned, but now have been enjoying salads with the simple oil and lemon.
I too am not a fan of WF, but tolerate the thousand island for big mac in a bowl. Right now my thing is roasted cauliflower cut up very small roasted with coconut oil, sea salt, pepper, franks hot sauce, and paprika. Cooked until quite dark so it's crispy. I think some people on this site call it cauliflower buffalo popcorn. Today I tried cabbage chips instead of kale, as those didn't taste so great to me. I really liked them. Just roasted the leaves on baking sheet with some coconut oil lightly brushed on leaves until dark brown in some spots (crispy) with fennel seed, sea salt, pepper.
Anyway that was a big ramble. One thing that was told to me here was that tastes change and mine sure did! Good luck.
I just upped my ticker by 41 lbs since April. Time to do something about it.