Sophia Roe loves this gluten-free condiment so much, she brings it with her to restaurants

Once in a while, I bring my own salad dressing and vegan cheese slices to restaurants—a girl’s gotta go what a girl’s gotta do. And I’m not alone. Chef and wellness expert Sophia Roe doesn’t run the risk of not having the right condiment on hand either—especially when she hits up her favorite sushi spots. Because of that, her “what’s in my bag” would most definitely include a bottle of coconut aminos.

Coconut aminos have skyrocketed in popularity in recent years. Brands such as Coconut Secret and Bragg continue to fly off the shelves, but even Trader Joe’s sells its own version in stores and on Amazon. Touted as a healthy alternative to soy sauce, it’s made of fermented coconut blossom nectar from coconut palms. Even though it still has that beloved umami flavor, coconut aminos contain about 70 percent less sodium than traditional soy sauces, depending on the brand you buy.

“I love coconut aminos for so many reasons. Firstly, it’s a great soy-free soy sauce option, but also wonderful for those who are avoiding gluten as well,” Roe says. “It’s also a less salty, perfectly balanced soy sauce in terms of flavor. I use it on everything. It’s probably my favorite on steamed veggies, salad, or any protein—and of course sushi. A little goes a long way.”

Roe also says coconut aminos make for an excellent alternative to tamari or nama shoyu. Basically, no matter what you’re eating, it’s a quick, easy, and nutritious way to up the flavor, whether it comes straight out of your purse or not.

For other healthy eating tips, learn how to build a nutritious meal at the Whole Foods hot bar, according to a RD. And while you’re at it, here’s why you should get an air fryer stat—plus, exactly how to use it.