Sunday, February 26, 2012
Consider this - bigger is not always better. Maybe a little kitchen organizing would help.
I helped a friend organize her storage container cabinet this morning. It is now able to hold 50% more than it did before, is no longer a site for sore eyes and houses more containers that perfectly fit her storage needs.
Check out the before and after pictures as well as the following simple how-to guide.
1. Take everything out of the cabinet.
2. Group like items with like items, i.e. 3-cup round containers with 3-cup round containers.
3. Donate all of your spare parts (tops with missing bottoms and vice versa) as well as containers that you have not used in the last year or so.
4. Purchase extra containers if you need them. My friend purchased six 2-cup containers because the 3-cup ones that she had were always too large to suit her everyday needs.
5. If you are keeping additional storage items in other cabinets because of a lack of space, transfer them now to the newly organized. After all, you've got the space!
Total project cost: less than $6 for six new 2-cup containers.
What's your biggest kitchen challenge?
Laura Bruzas is the founder of Healthy Dining Chicago, an all-volunteer community effort launched in 2003 to offer practical information and valuable resources to help time-pressed, health-minded consumers make informed choices that are kind to Mother Earth and all of her inhabitants.
Sunday, February 12, 2012
Thursday, February 9, 2012
Thursday, February 2, 2012
Do you have 10 minutes? Then you can prepare this super delicious chili that tastes great, is kind to your body, the planet and the animals. It is one of my out-of-the-kitchen-fast recipes that will leave you time to catch the entire game and party with friends and family!
Active Time: 10 minutes
Total Time: 4 hours
Non-stick cooking spray (I like Spectrum's High Heat Canola Spray Oil)
1 small sweet onion, finely chopped
2 medium poblano peppers, chopped
1/2 teaspoon garlic powder
1 can (15 oz) Eden Foods red kidney beans, rinsed*
1 can (15 oz) Eden Foods black beans, rinsed*
1 can (15 oz) Eden Foods Great Northern beans, rinsed*
1 cup Whole Foods 365 frozen sweet corn kernels
1 jar (16 oz) Frontera's Corn and Poblano Salsa
1 can (8 oz) tomato sauce
3⁄4 cup water
2 Tbsp Green & Black organic unsweetened cocoa powder
2 Tbsp salt-free chili powder
2 tsp ground cumin
1⁄3 cup chopped fresh cilantro
Organic sour cream (choice of non-fat, low-fat, non-dairy, etc.)
Spray slow-cooker with non-stick cooking spray. Add all ingredients, except cilantro, to slow-cooker and stir. Cover and cook on low for 4 hours or until flavors are married. Stir in cilantro. Serve in bowl or mug. Top with sour cream.
Per Serving (without Sour Cream): Calories 285, Total Fat 2g, Cholesterol 0, Sodium 528mg, Total Carbohydrates 50g, Dietary Fiber 15g, Protein 14g
Note: My recipe is based on one found in Woman's Day called Marvelous Meatless Chili. Using the brands I recommend, I was able to reduce the sodium level by over 400 mg per serving!
* I only use Eden Organic Beans because they are packed in steel cans coated with a baked on oleoresinous c- enamel lining that does not contain bisphenol-A (BPA), the chemical that leaches from plastics and cans according to the U.S. Food and Drug Administration. Studies have linked BPA exposure to obesity, heart disease and cancer. These BPA-free cans cost Eden $300,000 more a year to produce. To my knowledge, Eden is the only U.S. company that uses this custom made BPA-free can.
Want more healthy fast-n-easy recipes like this one? Sign up for Healthy Dining Chicago's e-newsletter!