FOOD PREP TIPS

SECRETS TO BEING A KITCHEN WIZ

Gear up! Here are your must-have kitchen items:
Strainer Measuring cups/spoons Good-quality chef’s knife Cutting board Blender Tongs

CUTTING
TIPS

For quick and even cooking, always chop vegetables in uniform, bite-sized pieces. To help keep an onion together while dicing, keep the root attached. Remember: always use a sharp knife and watch your fingers.

HOW TO CUT AN ONION

Cut off ends of the onion
Remove outer skin
Cut onion in half lengthwise
Position onion flat side down
Slice lengthwise

HOW TO CUT AN AVOCADO

Slice avocado in half lengthwise
Twist into two halves
Use a spoon to remove pit
Slice avocado in the skin
Remove pieces with a spoon

MORE QUICK TIPS

Boiling Veggies

Cook green vegetables in very little water and cook as quickly as possible to retain all essential vitamins and minerals.

Seasoning/ Marinating

Try adding a dash of garlic salt to any steamed veggie for a fun flavor explosion. Marinate tempeh or tofu in a balsamic vinaigrette before grilling for a mediterranean flare. An hour or two for marinades usually does the trick. Also, don’t be afraid to experiment with spices. From fiery chipotle to savory curry, spices can transform almost any dish from bland to bangin’!

Water Sautéing/ High-Heat Oils

Sauté veggies with canola oil for even cooking. Replace the oil with water for a nonfat stir-fry. And don’t overcrowd the pan when sautéing—it’ll make your veggies soggy.

Baking Tips

Baking is a science! Follow baking instructions to a T for perfectly baked cookies, fluffy bundt cakes, and super moist breakfast muffins!

Storage

Store spices in a cool, dark place. Heat, humidity, and light will cause them to lose their flavor. Wrap leafy green veggies loosely in a damp paper towel inside a resealable plastic bag before refrigerating for prolonged shelf life.