Michele Fontenot

🥑 National Avocado Day 🥑

Today is the day to celebrate one of America’s favorite fruits, the avocado! It is celebrated today because it marks the peak of the avocado season. They are rich in vitamins, tasty and so versatile—no wonder it deserves its own holiday!

Food Trivia

What is the fear of cooking called?

Answer: Mageirocophobia

Food Trivia

What is the fear of cooking called?

(Answer later today)

Portioning is Power

While measuring and counting your macronutrients is the best way to eat healthy and lose weight, it is not always possible. Here are some guidelines to eyeball the correct portion size for your meals when measuring is not possible.

A portion of any kind of meat is about this size and thickness of your palm. A serving of oil, clarified butter or nut butter is 1 tablespoon, about the size of your thumb from tip to base. A serving of starchy vegetables should be about the size of a baseball for women and a softball for men.

Create a Healthy Meal to Lose Weight

According to Dr. Kellyann, filling your plate with the right foods to nourish your body can help shed pounds.

Start with lean protein. It helps you feel fuller longer. Cooking with healthy fats keeps your body healthy. Eat the right carbohydrates. Focus on non-starchy vegetables. Limit starchy vegetables. Use the chart below as a guideline.

All the fun stuff happens at night, but unfortunately, going to sleep late just is not good for your health. Studies show that poor sleep habits and going to sleep late can contribute to the development of obesity, diabetes and other digestive issues. The good news is that the solution is exceedingly simple: 💤 Just go to sleep early and wake up early. 💤

Walking just 20 minutes each day can reduce symptoms of fatigue?
The more you move, the more you want to move!

This hack for opening stubborn jars is so smart and easy! Use a can opener! Although the lid of a jar is screwed on, the force applied by the bottle opener when applied in traditional fashion releases the pressurized air from the jar and allows you to unscrew the lid with ease. It’s a pretty ingenious. Try it!

What is Yuzu Juice?

If you’re not familiar with yuzu, it’s a citrus fruit with a unique flavor that’s primarily grown off the coasts in mountainous regions of Japan. It is tart, floral and perfect for adding to just about anything that calls for a little acidity. There is also Yuzu Super Juice, which is made with unpasteurized Japanese Yuzu Juice blended with acids from different citrus fruits.

It’s a great new go-to swap for lime juice in pretty much all recipes, even your cocktail or mocktail. It’s also a huge flavor bomb when splashed into a glass of sparkling water. Use it in your marinades as well. Yuzu juice is difficult to find in stores, but it is sold on Amazon.

Difference Between Supplements and Vitamins

What are supplements and vitamins? Do they even work? Which is more effective for your issues? These questions are difficult to answer because research has been inconclusive.

There is little difference between vitamins and supplements beyond the particular list of ingredients. They are both ingestible and contain vitamins and minerals in various formulations. Some may also come with herbal ingredients or food content. They are designed to resolve specific issues in cases where the root of the problem is nutrient deficiency. When ingested, they give the body the vitamins and minerals needed to improve health. They can prove a powerful remedy if you have a nutrient deficiency-related issue.

However, poor health can result from many factors besides nutrient deficiencies, such as aging, genetics, hormonal imbalances, hygiene habits, products used, etc. So, supplements and vitamins may not always help with some conditions. Just make sure to take them only after careful consideration and professional consultation.

10 Simple Techniques to Become a Better Cook

9. Don’t forget to plate your food! Get over your fear of using your porcelain wedding set. Routinely serve your dinners on the “nice stuff”. Life is short, and you spent a lot of time on that meal so treat it that way! And eventually you may find that food tastes better on a pretty dish.

10. If you have kids, invite them to join you. Give them a task that’s fun. Toddlers love to do the salad spinner. Let them grow into new tasks. Let them help measure, mix, and chop veggies. And when they don’t want to help, they get to set the table. Every family should do what works best for them. However, if you get everyone involved in dinner, you can really take advantage of the first tip (taking your time with a drink). And there—we’ve come full circle. Bon appétit!

(Don’t forget that after you have cooked your meal together, be sure to eat your meal together as a family and share your day. That becomes the best part of the meal!)

10 Simple Techniques to Become a Better Cook

7. Get the right tools for the job to set yourself up for success. That includes a good scale, mixing bowls and meat and candy thermometers. Consider investing in the precise ingredients for your dish—bread or pizza flour, for instance. If you’re already nervous or inexperienced, don’t hurt your chances of making good food by cooking without the right tools. There are a lot of cool direct-to-consumer companies out there right now that are making cooking with the right tools more accessible to more people.

8. Just get to cooking already—and do it a lot. Big things. Little things. The more you do it, the more fun you have. Practice makes perfect, it really does. Host people, too. Cooking for a group gives you a chance to up your game and show off what you’ve learned. One simple goal is to cook often enough that you can develop a signature dish you can always take to gatherings.

10 Simple Techniques to Become a Better Cook

5. Visit your local kitchen store. They usually have product and cooking demonstrations on weekends, which is an easy first step to learning if a hands-on class feels too intimidating. Here’s an example of what you may learn. Always flip your knife over when using it to scrape ingredients from your cutting board. Using the sharp edge dulls it. Just flip it. So simple, right? Who knows what you’ll learn?

6. Let go of the reins and try a meal box. It takes some of the hardest parts out of the cooking process. There are some nights where even gathering the supplies from around the kitchen feels like too much, never mind cooking. With a meal kit, everything is pre-measured and in one handy bag or box to grab as you need them. A few other reasons to like them: The recipes have great pictures, they’re super simple and you try things you really haven’t had before in a very controlled and cost-friendly environment.

10 Simple Techniques to Become a Better Cook

3. Prep and organize your space for success—and that includes your ingredients. This technique is called “mise en place”. It means “Everything in its place.” It looks like this: Make sure your countertop is clean. Grab the pots, pans, and utensils you need and have them ready. Prepare your ingredients—clean, chop, measure—so when it’s time to add this or whip that you’ll only have to reach for the appropriate bowl because it’s ready. Frantically measuring when you’re trying to make that window between browned and burned is something nobody needs.

4. Get into the science of it—which is easier than it sounds. Some examples of things to look up: How does using cold butter affect the texture of your chocolate chip cookies? Why does garlic have a stronger flavor when you crush it before you chop it? Knowing the reason for some of the steps in a recipe helps you understand the big picture. Oh, is that dish too bitter? Let’s counter it with something salty instead of sweet. Is the Thanksgiving gravy too thick? Time to adjust the cornstarch or flour. Unfortunately, mistakes do happen in the kitchen and if you understand how to fix them, it will go much smoother.

10 Simple Techniques to Become a Better Cook

Many people do like to cook. However, do they have time for it? No. Here are some basic tips to help you get organized and make your cooking experience more enjoyable.

1. Take your time, if you can. Consider pouring a drink. (Non-alcoholic is A-OK!) Just relax. Dinner should feel separate from the treadmill of the day. Having a drink sets the tone for that. It helps turn off all the busyness that’s currently running circles around the house and sets the tone for a more relaxing experience.

2. Read the whole recipe before you do anything else—then read it again. Seems simple enough, right? Probably a huge duh. How many times have you had to go to the store for a forgotten ingredient? How many times have you had to delay dinner because the steps are taking longer than you anticipated? Bonus: You’ll ultimately save time because you’ll be able to anticipate where you can start to multitask, starting to boil water while you chop, actually remembering to pre-heat the oven. The list goes on.

Food Trivia

July 13th is dedicated to which fast food in the U.S.A.?

Answer: French Fries

Food Trivia

July 13th is dedicated to which fast food in the U.S.A.?

(Answer later today)

Cleaning water bottles takes up so much time. Soapy water can leave an after taste. Bleach has lingering residue, odor and compromises stainless steel sinks.

Try citric acid. It is safe for food surfaces and all-natural. It won’t harm your stainless steel sink and won’t leave any offending scent or residue behind. As a bonus, it’s anti-bacterial! Weekly deep cleaning of adult and kids’ water bottles is a breeze. Just dissolve it in water and soak for a few minutes. Let dry!

16 Different Types of Butter and How to Use Them

13. Whipped Butter. It is butter that has been aerated by being whipped with a mixer. This process helps make the butter softer, fluffier, and much easier to spread This variety of butter is great for all sorts of occasions, and is especially lovely spread on some warm toast in the morning.

14. Grass-Fed Butter. It is produced from milk derived from cows that graze in grasslands rather than being fed a grain-based diet. Grass-fed butter tends to have a richer yellow hue, and proponents say it has a richer flavor and may be healthier than regular butter.

15. Light Butter. It typically contains butter in combination with other ingredients, such as water and buttermilk, that reduce the overall amount of cholesterol, fat and calories in the spread. These “buttery spreads” are typically made from a blend of different vegetable oils, as opposed to the fat in cream.

16. Margarine. Unlike natural butter, margarine is made from solidified vegetable oils. Although margarine is made from vegetable oils, this does not mean that every brand of it is necessarily vegan. I Can’t Believe It’s Not Butter’s original version, for example, contains milk, although the brand does carry a vegan-branded product.

16 Different Types of Butter and How to Use Them

9. Compound Butter. It is typically made by flavoring softened sticks of butter with additional ingredients. You can use any spices and seasonings you love. Compound butters are great when rolled into a log in plastic wrap, sliced and placed on steak or spread on a piece of crusty bread.

10. Plant-Based Butter. It is made by mixing oils derived from plants with water. These butters are typically made from olive oil, soybean oil, palm kernel oil, sunflower oil, and coconut oil. They are similar to margarine but they are usually explicitly branded as vegan and are a great option for vegan cooking and baking.

11. Brown Butter. It really refers more to a technique of cooking butter rather than producing it. Brown butter is made by heating butter just to the point where the milk solids in the butter start to darken and get toasted. It adds an amazingly rich and nutty flavor to just about anything — including chocolate chip cookies, gnocchi and popcorn.

12. Amish Butter. It is easily recognizable due to its unique shape. Amish butter usually comes in a log and is made from cream that is churned to about 84% butterfat, making for an extra-creamy texture. This style of butter is traditionally produced within or around Amish communities. Since it has such a high butterfat content, it’s great in recipes like pie crusts, cookies, and pastries.

16 Different Types of Butter and How to Use Them

5. Ghee. Ghee is a type of clarified butter. The main difference between ghee and typical clarified butter is that ghee is cooked longer after it has had its water content removed, which allows the milk solids to toast, similar to brown butter. It is used for frying, roasting and sautéing meats.

6. Cultured Butter. It is made by combining it with bacterial cultures similar to how yogurt is made. Next, it is allowed to thicken and ferment. The cream is then churned to make butter. Cultured butter typically has a tangier flavor used on biscuits, scones and toast.

7. European-Style Butter. It simply refers to the common European practice of making and churning butter to at least 82% butterfat content (vs. 80% in American butter). The higher butterfat content makes it creamier, richer and easier to spread. It makes a particularly flaky and buttery pie crust.

8. Irish Butter. It is a type of European-style butter that is churned until it reaches 82% butterfat. The bright yellow color comes from the beta carotene in the rich grasslands that Irish cows feed on. It is used for steamed vegetables and flaky pie crust due to the high fat content.

16 Different Types of Butter and How to Use Them

1. Sweet Cream Butter. It is simply butter made with pasteurized fresh cream as its main ingredient, as opposed to cultured or soured cream (which tend to give butter a slightly tart flavor). Most major American brands of sweet cream butter contain about 80% butterfat. This can be used in any recipe, just note whether it is salted or unsalted.

2. Unsalted Butter. Most baking and dessert recipes call for unsalted butter. The name is self-explanatory. Unsalted butter is butter that is produced and sold in just about its most unaltered form. In other words, it does not contain added salt or flavors.

3. Salted Butter. In contrast to unsalted butter, salted butter has a significant amount of salt added to it, which is usually noticeable with a small taste. It is usually used for cooking rather than baking.

4. Clarified Butter. It is made by skimming off the milk solids from the surface of melted butter and separating out the water content. The resulting concentrated product is almost 100% butterfat that has a vibrant yellow color used to dip cooked seafood, sautéing fish or cooking vegetables.

🍫 Today is World Chocolate Day! 🍫

World Chocolate Day, sometimes referred to as International Chocolate Day, or just Chocolate Day, is an annual celebration of chocolate, occurring globally on July 7, which some suggest was the anniversary of the introduction of chocolate to Europe in 1550. The observance of World Chocolate Day dates back to 2009.

3 Tips for Choosing Parmigiana-Reggiano Cheese

1. The cheese should have a literal stamp of approval. This is the number one thing to look for when shopping for the cheese. Look at the rind to make sure the pin dots are there, spelling Parmigiano-Reggiano.

2. For optimal texture and flavor, it should be aged 24 months. Parmigiano-Reggiano is not able to be called Parmigiano-Reggiano until it is aged for 12 months and up to 10 years. Out of all these cheeses, the ones aged 24 months are the standouts. That’s when the cheese begins to really evolve with flavor and the unique characteristics come out.

3. Depending on where you live, your cheese could be more savory, moist or even brothy. Parmigiano-Reggiano has quite a range of flavors. And, it turns out, different regions of the U.S. have their own flavor preferences. Shoppers in the Midwest like a little more savory product whereas those on the East Coast gravitate towards a higher moisture cheese that features fruitier flavors. In the South, they like more brothy flavors.

Are Parmesan and Parmigiana-Reggiano the Same?

“No!” according to Cathy Strange, Vice President and Global Cheese Expert at Whole Foods. Parmesan is a style of cheese while Parmesan-Reggiano is a specific cheese. Parmesan is like saying I want to talk to you about a car, but it does not matter if it is a Lincoln or a Mercedes or a Volkswagen. Parmigiano-Reggiano is the Lincoln, Mercedes or Volkswagen. It is also aged for different periods of time, which affects the sharpness of the flavor and firmness of the texture.

🇺🇸 The Fourth of July 🇺🇸

Independence Day is a federal holiday in the United States commemorating the Declaration of Independence of the United States. It is celebrated on the Fourth of July every year. We think of July 4, 1776, as a day that represents the Declaration of Independence and the birth of the United States of America as an independent nation.

Great way to talk to kids about food!

Food Trivia

When was In-N-Out Burger founded?

Answer: 1948

Food Trivia

When was In-N-Out Burger founded?

(Answer later today)

7 Low Carb Potato Substitutes

4. Kohlrabi. This underappreciated vegetable is part of the same family as cabbage, broccoli, and kale with only 6 gm of carbs per cup. It has a mild, slightly sweet flavor and can be eaten raw or cooked. Kohlrabi is also very versatile – it can be shredded and used in salads, roasted as a side dish, or even as a substitute for mashed potatoes.

5.. Zucchini. One cup of chopped zucchini only has 4 gm of carbohydrates. Even though zucchini has a lower carbohydrate content, it actually has more dietary fiber than potatoes. This means that zucchini will help you to feel fuller for longer and can aid in weight loss.

6. Swede. Also known as the rutabaga, this vegetable is packed with nutrients and fiber and 1 cup has only 12 gm of carbs. When cooked, Swedes have a similar texture to potatoes, making them a great substitute in dishes such as mashed potatoes, potato salad, and roasted potatoes.

7. Daikon Radish. It looks like a white carrot and only has 6.5 gm of carbs. When cooked, daikon has a slightly sweet flavor and a creamy texture that makes it a perfect potato substitute.

7 Low Carb Potato Substitutes

Potatoes are a staple in many diets. They are versatile and affordable, but a medium potato has 33 gm of carbohydrates. What if you’re on a low-carb diet and can’t have potatoes? Don’t worry, there are plenty of substitutes out there! Here are 7 of the best low-carb potato substitutes available.

1. Cauliflower. It is similar in taste and texture to potatoes. One cup has only 5 gm of carbs, making it an ideal replacement. Cauliflower can be mashed or roasted to create a delicious and healthy side dish. It can also be used to make low-carb pizzas, quesadillas, pasta and even cauliflower rice.

2. Turnips. A medium turnip contains just 6 gm of carbs, making it a perfect way to get your fix without blowing your diet. Additionally, turnips are an excellent source of vitamin C, potassium, and fiber. So if you’re looking for a low-carb potato substitute, turnips are a great option to consider.

3. Celeriac (Celery Root). It is a type of celery that is grown for its large, gnarled root rather than its stalks. This knobby vegetable has a mild celery flavor and a crisp, crunchy texture. Celeriac is often used as a low-carb potato substitute because 1 cup only has 9 gm of carbs. It can be eaten raw or cooked. When cooked, celeriac has a similar consistency to mashed potatoes.

What Is the Difference Between Haricots Verts and Green Beans?

Although haricots verts and common green beans may appear very similar, they differ slightly in size, shape, and taste. Haricots verts are more narrow and lengthier than the more familiar green beans Americans usually eat. The common green bean is usually shorter and thicker than haricots verts. Many people often describe the taste of haricots verts as more “vegetal” or “fresh” tasting compared to the common green bean. Haricots verts are usually harvested starting in the summer into fall.

What Are Haricots Verts?

Pronounced ah-ree-koh vehrs, it is French for green beans. They look like any other type of green bean at the grocery store. They are often prepared in the same way as regular green beans or string beans, either blanched or roasted and served as a side dish. Haricots verts are sometimes referred to simply as “French green beans” and are usually harvested starting in the summer into fall.

4 Signs Your Core May Be Too Weak

1. You Rely on Your Arms to Get Out of a Chair or Bed. If you find you regularly rely on the strength of your hands and arms to push yourself out of your chair or bed, it’s time to add core-bracing and glute-strengthening exercises.

2. Your Lower Back Arches While Standing or Walking. Have you ever caught yourself (or noticed someone else) standing or walking with your lower back arched and pelvis jutting forward? That’s your body’s way of telling you something’s off.

3. You Sway as You Walk. Tilting or swaying side to side while walking is a telltale sign you’ve lost some core strength and stability, especially lateral (side) trunk stability.

4. You Hold Your Breath During Core Exercises. Your diaphragm—a large muscle between your chest and digestive organs—works closely with surrounding deep core muscles to control movement and breath. If you find yourself holding your breath during core exercises, you may lack the strength to control core function and breathe simultaneously.

Is Your Core Weak?

Your core is more than just your abs. It also includes the gluteal muscles (in the butt and hips), lats and traps (in the middle and upper back), and the multifidus and erector spinae muscles (around your spine). All these muscles, not your abs, are primarily responsible for keeping you upright and stable. This is why poor balance is one of the more obvious signs your core is weak. Staying active like going for a walk, taking an exercise class or just staying active in general is important because you are going to be using all those core muscles when you do other activities.