Use a mug for your cereal or ice cream.
It’s a great way to stay within a healthy portion size.
Making your own salsa with fresh ingredients is not as hard as you might think.
Begin with a finely chopped mix of onions, cilantro and jalapenos. Add chopped tomatoes and a splash of lemon or lime juice. Kick it up a level with chopped pineapple, mango or corn.
Freshen up your limp kale or other vegetables by dropping them into ice water.
Plants wilt due to water loss. Ice water restores their crispness.
Have a hard time getting your kids to try new foods?
Try the “No, Thank you” bite. If they don’t want to try something, they take a “No, Thank you” bite and if they still don’t want it, no biggie. Kids have to try things many times before they start to like them.
Honey has an indefinite shelf life!
When it starts looking crystallized, place your container in a hot bowl of water for 5 to 10 minutes.
When pouring liquids into a baggie to freeze (gravy, soup, etc.), put the bag in a large glass measuring cup or bowl. Turn the top of the bag by folding it over, helping it to stay open and contain any messes.
Lisa Lewis is the author of Healthy Happy Cooking. Her cooking skills have been a part of First Place for Health wellness weeks and other events for many years. She provided recipes for 16 of the First Place for Health Bible studies and is a contributing author in Better Together and Healthy Holiday Living. She partners with community networks, including the Real Food Project, to provide free healthy cooking classes.