One of the things that I have enjoyed during my IP journey was learning how to enjoy and look forward to proteins cooked and eaten without any sauce but using spices instead. So, as I've been thinking about this, I thought about sharing your favorite spice brands or combinations that worked. Sort of like a recipe but focused on the spices.

Chicken + McCormick Montreal Chicken spice + Urban Accents Argentina steak rub

Beef + McCormick Montreal Steak + Urban Accents Argentina steak rub

Dizzy Pig Lemon Pepper Rub works well with chicken, pork, beef

Usually these are stir fried or grilled but we've also baked the meats.

Fresh Ginger & garlic (cloves & powder) works on everything other almost universal favorites are Adobo, rosemary (dry for now - can't wait for spring & fresh rosemary from the garden!) and cumin has been used in a couple recent dishes - mmm oh - cilantro!

Garlic pepper and ground red chili with ground beef.

Montreal chicken with chicken.

Paprika with boneless pork chops.

Lemon pepper with fish.

Garam masala and madras powder with cauliflower.

I've also used chili powder, garlic powder and ginger in the slow cooker with chicken (just toss in some mixed bell pepper slices, onion as it's nearly ready, mushrooms) and you get a great pseudo-chinese dish. Must remember to make zoodles for it one of these days!

This probably is a dumb question but do you grate the ginger just over top off the protein?