The freezer is my best friend! I love to store items in the freezer such as healthy ingredients, leftovers, and meal prep. The best way is to store items flat, such as in gallon bags. Once the bags are filled, press flat and label with the name and date cooked. Then store in the freezer flat; stacked on each other. This will save you so much time and freezer space if laid flat. Additionally, the bagged items will thaw quicker because the bags are stored thin.
Another option is to buy storage containers (my favorite) to freeze food in. Then you are able to stack foods neatly in the freezer. The main goal is to be organized so you can easily find your food instead of being buried in the freezer. Still label the containers with the name and date cooked.
Items I normally freeze:
Opened cans of food (such as tomato sauce, enchilada sauce, chipotle adobo peppers)
Keep a small garbage bowl near you when cooking. Simply choose a kitchen bowl to throw scraps, peels, and trimmings away. You could also line the bowl with a plastic bag for easy clean up. This will save needless trips and time going to and from the garbage can. While chopping and cooking, there is a nice easy reach for throwing garbage away. This is a great way to clean as you go and stay organized.
Spend one day a week or once a month cooking your healthy grains and pastas – true meal prep! This will save you so much time when trying to prepare lunch or dinner (usually last minute). Cook the grains or pastas, then once cooled place into gallon bags, press flat, and label with the name and date cooked. Then store in the freezer flat.
Salt is a very important cooking ingredient around the world – essential for flavoring dishes and bringing up the flavors of other ingredients.. This is made up of elements sodium and chlorine – essential for human life. Including helping your brain and nerves send electrical impulses.1
Salt is either produced from salt mines or by evaporating ocean water and made from sodium chloride. Less processed salts have small amounts of minerals but not substantial enough to offer nutritional benefits. A variety of salts are usually chosen for their flavor. For more coarse salts, the process leaves behind trace minerals and elements, which the minerals add flavor and a variety of coarseness. Larger, more coarse salts don’t dissolve as easily in foods, but best when sprinkled or finishing dishes. Examples of when to use coarse salts are on meat or vegetables right before or after cooking. Typically not best to use in baking recipes. But it’s up to each person’s preference.2-3
Differences between Sea Salt and Table Salt:
All salts have the same basic nutritional value3
Table salt: heavily processed which removes impurities, being trace minerals and is finely ground. The only trace mineral sometimes added is Iodine to prevent goiters and low thyroid levels (hypothyroidism). Additionally contains an anticaking agent to prevent clumps. Iodine is great and necessary for a healthy thyroid.2-3
Kosher salt: coarse textured and larger salt that doesn’t contain Iodine. The main difference is the structure of the flakes and different texture and flavor burst. This is less likely to contain additives like anti-caking agents and iodine. This salt gets its name from being used in traditional Kosher foods.1-2
Sea salt: may contain small amounts of potassium, zinc, iron, and calcium. This salt is not highly processed and ground like table salt. It looks coarser and darker due to impurities (minerals). Something to consider due to ocean pollution, this salt can also have trace amounts of heavy metals like lead.1-2
Himalayan pink salt: harvested from mines in Pakistan and the pink color comes from iron oxide (rust), this is also not highly processed and ground like table salt. This salt may contain small amounts of iron, calcium, potassium, and magnesium. The main difference is the pink color.1-2
Celtic salt: has a grayish color and contains a bit of water so may be quite moist. This also has trace amounts of minerals and is a bit lower in sodium.1
The more coarse and larger salts such as sea salt and kosher salt both have fewer salt granules in a teaspoon because the granules are physically bigger than table salt. In a way, there is less salt in a teaspoon vs table salt. Don’t substitute these salts at 1:1 ratio compared with fine table salt.1-2
Benefits of salt:
Helps maintain adequate hydration and blood pressure levels
Important role in fluid balance thus maintains healthy blood pressure4
Amount estimated of table salt 2,300mg per teaspoon
Amount estimated of sea salt 2,000mg per teaspoon
Excessive sodium content leads to high blood pressure (hypertension) and higher risk of heart disease.4
In my opinion, the different salts do not matter on a nutritional level. If you’re trying to take that next step/go above and beyond, then choose a sea salt that has some minerals and is less processed. I do like that there are different types of salts, especially to use when sprinkling on a dish. This can taste and look great! I would just use this sparingly because salt gets expensive, especially when finding the fancy (small production) sea or himalayan salts.
From all the articles I read, the minerals are in such small amounts it’s not going to help much nutritionally. Now this is my own opinion and each person has their own – this is just what I’ve concluded for myself.
What is better than free (or multi-use)?! One of my favorite ingredients is citrus for the zest, juice, and flavor capabilities. First the outside, the rind has so much strong, great flavor plus oils from the citrus. The next layer is the juice of the citrus to use for drinking, adding to water, or using as dressings for salads and proteins. The third part is the pulp which can be blended into smoothies, to flavor water or beverages, or used to cook with proteins. Lastly, the rind can be used for garnishing a dish or infusing flavor. Use a normal vegetable peeler to cut strips from the citrus to “decorate” or garnish a dish.
Meaning “everything in its place” or “putting in place”
This is a way of organizing yourself and your ingredients. I am a SUPER organized person (in the kitchen and on the computer). I love it and would basically call it my hobby! Before I start cooking a recipe, I like to set out all the ingredients nice and neat on my counter. This way I don’t have to search for items while I’m cooking and I know I have all the ingredients before I start. If you don’t have something, you know beforehand and don’t waste time. Just run out to the store or make the dish another day.
Mise en place also includes your measuring cups, teaspoons, or scale needed. A great trick is to set out all your ingredients on a baking sheet or large tray, with a lip. This way your ingredients don’t slip and slide off, particularly when trying to move ingredients around the kitchen – mise en place.
If I find that I don’t have something in particular, then I can search for a substitution – no stress! All very useful when I take photographs or videos of my kitchen and recipes.