Keep Produce Fresher Longer!

Being that I eat Paleo I am constantly buying produce.  The problem is, its hard to use everything before it starts to go bad.  No matter what kind of diet you follow, we could all benefit from learning how to extend the life of our fruits and vegetables.  Luckily for us the Ecology Center in Berkeley has put together a cheat sheet of tips to help us lengthen the longevity of our fruit and vegetables. 

Fruit:

Apples‐
store
on
a
cool
counter
or
shelf
for
up
to
two
weeks.
For
longer
storage
in
a


cardboard
box
in
the
fridge.


Citrus‐
store
in
a
cool
place,
with
good
airflow,
never
in
an
air‐tight
container.

Apricots‐
on
a
cool
counter
to
room
temperature
or
fridge
if
fully
ripe

Cherries‐ store
in
an
airtight
container.
Don’t
wash
cherries
until
ready
to
eat,
any
added


moisture
encourages
mold.

Berries-­
Don’t
forget,
they’re
fragile.
When
storing
be
careful
not
to
stack
too
many
high,
a


single
layer
if
possible.
A
paper
bag
works
well,
only
wash
before
you
plan
on
eating


them.


Dates‐ dryer
dates
(like
Deglet
Noor)
are
fine
stored
out
on
the
counter
in
a
bowl
or
the


paper
bag
they
were
bought
in.


Moist
dates
(like
Medjool)
need
a
bit
of
refrigeration
if
they’re
going
to
be
stored


over
a
week,
either
in
cloth
or
a
paper
bag‐
as
long
as
it’s
porous
to
keeping
the


moisture
away
from
the
skin
of
the
dates.

Figs‐
Don’t
like
humidity,
so,
no
closed
containers.
A
paper
bag
works
to
absorb
excess


moisture,
but
a
plate
works
best
in
the
fridge
up
to
a
week
un‐stacked.

Melons‐
uncut
in
a
cool
dry
place,
out
of
the
sun
up
to
a
couple
weeks.
Cut
melons
should
be


in
the
fridge,
an
open
container
is
fine.

Nectarines‐
(similar
to
apricots)
store
in
the
fridge
is
okay
if
ripe,
but
best
taken
out
a
day


or
two
before
you
plan
on
eating
them
so
they
soften
to
room
temperature.

Peaches (and
most
stone
fruit)‐
refrigerate
only
when
fully
ripe.
More
firm
fruit
will
ripen


on
the
counter.

Pears‐
will
keep
for
a
few
weeks
on
a
cool
counter,
but
fine
in
a
paper
bag. To
hasten
the


ripening
put
an
apple
in
with
them.

Persimmon‐Fuyu‐ (shorter/pumpkin
shaped):
store
at
room
temperature.

Hachiya‐
(longer/pointed
end):
room
temperature
until
completely
mushy.
The


astringentness
of
them
only
subsides
when
they
are
completely
ripe.

To
hasten
the


ripening
process
place
in
a
paper
bag
with
a
few
apples
for
a
week,
check
now
and


then,
but
don’t
stack‐they
get
very
fragile
when
really
ripe.

Pomegranates‐
keep
up
to
a
month
stored
on
a
cool
counter.

Strawberries‐
Don’t
like
to
be
wet.
Do
best
in
a
paper
bag
in
the
fridge
for
up
to
a
week‐

check
the
bag
for
moisture
every
other
day.


Veggies:

Artichokes‐
place
in
an
airtight
container
sealed,
with
light
moisture.

Asparagus‐
place
them
loosely
in
a
glass
or
bowl
upright
with
water
at
room
temperature.


(will
keep
for
a
week
outside
the
fridge)

Avocados‐
place
in
a
paper
bag
at
room
temp.

To
speed
up
their
ripening‐
place
an
apple
in


the
bag
with
them.

Arugula‐ arugula,
like
lettuce,
should not
stay
wet!
Dunk
in
cold
water
and
spin
or
lay
flat
to

dry.
Place
dry
arugula
in
an
open
container,
wrapped
with
a
dry
towel
to
absorb
any


extra
moisture.

Basil‐
is
difficult
to
store
well.
Basil
does
not
like
the
cold,
or
to
be
wet
for
that
matter.
The


best
method
here
is
an
airtight
container/jar
loosely
packed
with
a
small
damp


piece
of
paper
inside‐left
out
on
a
cool
counter.

Beans,
shelling‐
open
container
in
the
fridge,
eat
ASAP.
Some
recommend
freezing
them
if


not
going
to
eat
right
away

Beets‐
cut
the
tops
off
to
keep
beets
firm,
(be
sure
to
keep
the
greens!)by
leaving
any
top
on


root
vegetables
draws
moisture
from
the
root,
making
them
loose
flavor
and
firmness.


Beets
should
be
washed
and
kept
in
and
open
container
with
a
wet
towel
on
top.

Beet
greens‐
place
in
an
airtight
container
with
a
little
moisture.

Broccoli‐
place
in
an
open
container
in
the
fridge
or
wrap
in
a
damp
towel
before
placing
in


the
fridge.

Broccoli
Rabe‐
left
in
an
open
container
in
the
crisper,
but
best
used
as
soon
as
possible.

Brussels
Sprouts‐
If
bought
on
the
stalk
leave
them
on
that
stalk.
Put
the
stalk
in
the
fridge


or
leave
it
on
a
cold
place.
If
they’re
bought
loose
store
them
in
an
open
container


with
a
damp
towel
on
top.


Cabbage‐
left
out
on
a
cool
counter
is
fine
up
to
a
week,
in
the
crisper
otherwise.

Peel
off


outer
leaves
if
they
start
to
wilt.
Cabbage
might
begin
to
loose
its
moisture
after
a


week
,
so,
best
used
as
soon
as
possible.

Carrots‐
cut
the
tops
off
to
keep
them
fresh
longer.
Place
them
in
closed
container
with


plenty
of
moisture,
either
wrapped
in
a
damp
towel
or
dunk
them
in
cold
water


every
couple
of
days
if
they’re
stored
that
long.


Cauliflower‐
will
last
a
while
in
a
closed
container
in
the
fridge,
but
they
say
cauliflower
has


the
best
flavor
the
day
it’s
bought.

Celery‐
does
best
when
simply
places
in
a
cup
or
bowl
of
shallow
water
on
the
counter.

Celery
root/Celeriac‐
wrap
the
root
in
a
damp
towel
and
place
in
the
crisper.

Corn‐
leave
unhusked
in
an
open
container
if
you
must,
but
corn
really
is
best
the
day
it’s


picked.

Cucumber‐
wrapped
in
a
moist
towel
in
the
fridge.
If
you’re
planning
on
eating
them
within


a
day
or
two
after
buying
them
they
should
be
fine
left
out
in
a
cool
room.

Eggplant‐
does
fine
left
out
in
a
cool
room.
Don’t
wash
it,
eggplant
doesn’t
like
any
extra


moisture
around
its
leaves.
For
longer
storage‐
place
loose,
in
the
crisper.

Fava
beans‐
place
in
an
air
tight
container.

Fennel‐
if
used
within
a
couple
days
after
it’s
bought
fennel
can
be
left
out
on
the
counter,


upright
in
a
cup
or
bowl
of
water
(like
celery).
If
wanting
to
keep
longer
than
a
few


days
place
in
the
fridge
in
a
closed
container
with
a
little
water.

Garlic‐ store
in
a
cool,
dark,
place.

Green
garlic‐ an
airtight
container
in
the
fridge
or
left
out
for
a
day
or
two
is
fine,
best
before


dried
out.

Greens‐ remove
any
bands,
twist
ties,
etc.
most
greens
must
be
kept
in
an
air‐tight


container
with
a
damp
cloth‐
to
keep
them
from
drying
out.
Kale,
collards,
and
chard


even
do
well
in
a
cup
of
water
on
the
counter
or
fridge.

Green
beans‐
they
like
humidity,
but
not
wetness.
A
damp
cloth
draped
over
an
open
or


loosely
closed
container.


Green
Tomatoes‐
store
in
a
cool
room
away
from
the
sun
to
keep
them
green
and
use


quickly
or
they
will
begin
to
color.

Herbs-­
a
closed
container
in
the
fridge
to
kept
up
to
a
week.
Any
longer
might
encourage


mold.

Lettuce‐
keep
damp in
an
airtight
container
in
the
fridge.

Leeks‐ leave
in
an
open
container
in
the
crisper
wrapped
in
a
damp
cloth
or
in
a
shallow
cup


of
water
on
the
counter
(just
so
the
very
bottom
of
the
stem
has
water).

Okra‐
doesn’t
like
humidity.
So
a
dry
towel
in
an
airtight
container.
Doesn’t
store
that
well,


best
eaten
quickly
after
purchase

Onion‐
store
in
a
cool,
dark
and
dry,
place‐
good
air
circulation
is
best,
so
don’t
stack
them.

Parsnips‐ an
open
container
in
the
crisper,
or,
like
a
carrot,
wrapped
in
a
damp
cloth
in
the


fridge.

Potatoes‐
(like
garlic
and
onions)
store
in
cool,
dark
and
dry
place,
such
as,
a
box
in
a
dark


corner
of
the
pantry;
a
paper
bag
also
works
well.

Radicchio‐
place
in
the
fridge
in
an
open
container
with
a
damp
cloth
on
top.

Radishes‐
remove
the
greens
(store
separately)
so
they
don’t
draw
out
excess
moisture


from
the
roots
and
place
them
in
a
open
container
in
the
fridge
with
a
wet
towel


placed
on
top.

Rhubarb‐ wrap
in
a
damp
towel
and
place
in
an
open
container
in
the
refrigerator.


Rutabagas‐
in
an
ideal
situation
a
cool,
dark,
humid
root
cellar
or
a
closed
container
in
the


crisper
to
keep
their
moisture
in.

Snap
peas‐
refrigerate
in
an
open
container

Spinach‐
store
loose
in
an
open
container
in
the
crisper,
cool
as
soon
as
possible.
Spinach


loves
to
stay
cold.

Spring
onions‐
Remove
any
band
or
tie
and
place
in
the
crisper.

Summer
Squash‐
does
fine
for
a
few
days
if
left
out
on
a
cool
counter,
even
after
cut.

Sweet
peppers‐
Only
wash
them
right
before
you
plan
on
eating
them
as
wetness
decreases


storage
time.
Store
in
a
cool
room
to
use
in
a
couple
a
days,
place
in
the
crisper
if


longer
storage
needed.

Sweet
Potatoes‐
Store
in
a
cool,
dark,
well‐ventilated
place.
Never
refrigerate‐‐sweet


potatoes
don’t
like
the
cold.

Tomatoes‐
Never
refrigerate.
Depending
on
ripeness,
tomatoes
can
stay
for
up
to
two


weeks
on
the
counter.
To
hasten
ripeness
place
in
a
paper
bag
with
an
apple.

Turnips‐
remove
the
greens
(store
separately)
same
as
radishes
and
beets,
store
them
in
an


open
container
with
a
moist
cloth.

Winter
squash‐ store
in
a
cool,
dark,
well
ventilated
place.
Many
growers
say
winter


squashes
get
sweeter
if
they’re
stored
for
a
week
or
so
before
eaten.

Zucchini‐
does
fine
for
a
few
days
if
left
out
on
a
cool
counter,
even
after
cut.
Wrap
in
a
cloth and
refrigerate
for
longer
storage.

What did you find most helpful?

Caramel Sauce!

I definitely have a sweet tooth!  This is an awesome quick (like 2 minutes!) and easy recipe for caramel i came across that is also Paleo.  The best part though is it requires no heat and no equipment to whip up this delicious treat. 

• 2 Tablespoons coconut oil (melted)
• 2 Tablespoons almond butter
• 1-2 Tablespoons maple syrup (depending on the sweetness you want)
• 1/2 teaspoon vanilla
• Sea salt (pinch)   

Stir together all ingredients in a small bowl and you are done!  Now you can top your favorite fruit or dessert and turn it into a tasty treat.  It is also great for dipping sliced apples into.  What I like best about this sauce is that it travels great, pack it in a school lunch or take it with you to work for a sweet fulfilling 3 pm boost!  

Here i fancied up a simple apple by slicing it thin (yes that's only 1 apple), topping it off with caramel sauce and macadamia nuts.  I also sometimes use walnuts.

It is easy to store too.  Just place your caramel in a glass jar or storage container and it store in your cupboard or pantry.  I keep mine in a recycled glass jar.

Tip: you can replace the maple syrup with honey or any other natural sweetener

Would you try whipping up this sweet treat?

How To Properly Hard Boil An Egg!

Have you ever wondered why egg yolks sometimes get a green/grey tint? Or, do you know how long to boil an egg before it's done?

Most people probably think boiling an egg is pretty easy and that there isn't a wrong way to boil an egg. Heat water, add eggs and you're good! Well it turns out that color distortion comes from eggs being over cooked.  Want to know how to keep your egg yolks yellow?

Here are the simple steps to ensure your hard boiled egg yolks always come out bright and yellow.

1. Place your eggs on the bottom of your pot in a single layer.
2. Cover the eggs with water from your faucet. (water should be an inch or so above the egg layer)
3. Bring water to a boil over high heat then turn off burner.
4. Cover with a lid and let eggs sit. (12 minutes for smaller eggs & 15 minutes for larger eggs)
5. To stop the eggs from cooking using a slotted spoon transfer them to an ice bath (a bowl of ice and water) until they are cool to the touch. 
6. Then enjoy or place in the refrigerator for later.

Chicken Satay!

We have been experimenting in the kitchen lately to create new and tasty dinners that follow the Paleo lifestyle.  Chicken is a great lean protein that can be made into endless recipes. Here is a creative way to re work the traditional Chicken "peanut" satay.  You can serve it with any side, we decided to grill up some peppers and onions tonight.

 Chicken Satay

• 1 cup coconut milk
• 4 garlic cloves, grated
• 1 Tbsp fresh ginger, grated
• 1 tsp salt
• 2 ½ lbs chicken breasts
• Wooden skewers

1. Slice chicken into “tenders”
2. Combine milk, garlic, ginger and salt in a bowl.
3. Marinate chicken in mixture for 2-4 hours in the refrigerator 
4. You want to soak your wooden skewers in water for about an hour before grilling
5. Skewer chicken on soaked skewers
6. Using a grill or a grill pan, grill for approximately 10 minutes, turning as necessary to cook evenly.
7. Server with Satay sauce Recipe Here

Would you try this version of Chicken Satay?

The Bad Cow!

When you are trying to lose weight, maintain your weight or just indulge in a sweet treat without over doing it, you look to "healthier" options.  The ad executives and pr firms make a ton of money by marketing those "healthier" products to those kinds of people.  Lets be honest, most people who fit those categories are women!  My mother passed along a blog post to me recently about how particularly Un-"healthy" those skinny cow deserts you love actually are.

Don't get me wrong, I used to eat one probably every night.  I probably still have a few tucked in the back of my freezer somewhere.  I even blogged about them 3 years ago! When we set out to be healthy it is pretty apparent drastic changes don't work.  So I, like many, found easy substitutes and "cheats" that would allow me to cut back without depriving myself. What we don't always realize.. or want to face is that when we stray away from foods with a lot of fat, sugar or calories we end up replacing those ingredients with chemicals, additives and all sorts of nasty stuff.  Eating a Paleo diet has definitely allowed me to realize the kinds of things I was previously ingesting.  While it's scary to think about all the unknowns I actually consumed, it's comforting that I am more aware now and can make better choices.

While this is just one product line of many, it is a good wake up call and if nothing else can hopefully get you to look a little deeper at a label's nutrition facts.This isn't something that just plagues ice cream treats, it can be found throughout the grocery isles and particularly in those products labeled "low-cal" "low-fat" & "fat-free".  My mother loves to tell me that the biggest culprit are all those 100 calorie packs.

To check out the original article I mentioned from the blog My Whole Food Life Go Here

You can find another interesting post I found Here

Thoughts?

Tuesdays Tip: Apple Cinnamon Water!

So I came across this idea when my father posted a link on my Facebook wall last week. It claimed this beverage would boost your metabolism naturally with this zero calories. They claimed it is a detox drink that will give you tons of energy and help you loose weight if you drink 8 oz before each meal.

I'm not sure how much of all that I believe but the beverage itself sounded interesting so I figured I would give it a try.  It tasted great and now I continually make it.  It is what I call a  "great fall water".  I usually always add lemon to my water and in the summer time often add limes and oranges.  This is a great way to change up my water for the colder months and it has great flavor.  It is also a fun festive way to serve water at the dinner table when you have company.

You need:
1 Apple thinly sliced
1 Cinnamon Stick
A Pitcher

Drop apple slices in the bottom of the pitcher add the cinnamon stick and cover with ice about 1/2 way up then add water. Store in refrigerator.

Since I really only drink water I tend to go through a pitcher a day.  I find that I can use the same apples and cinnamon stick for a few days.  Eventually the apple slices will begin to disintegrate and need to be replaced.  


Tip: If there is not enough cinnamon flavor for you add another cinnamon stick.  For more flavor you can also mix in some powdered cinnamon if you don't mind a bunch of floating specs in your water.

Would you try this "fall water"?

Homemade Worcestershire Sauce!

 Worcestershire is a flavorful sauce that is added to many dishes.  Eating Paleo restricts me from being able to reach for the store bought staple.  Luckily though it is a sauce that can easily be made at home with ingredients you already have in your cupboard.  Here is Hungry For Livings easy recipe for Paleo Worcestershire sauce.

 What you need:

• 1/2 cup apple cider vinegar
• 2 tbsp water
• 2 tbsp coconut aminos
• 1/4 tsp fresh minced ginger
• 1/4 tsp ground mustard 
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp cinnamon
• 1/8 tsp fresh ground black pepper

Directions:

1. Combine all the ingredients in a food processor for 30 seconds to a minute to blend and break up the ginger. 
2. Pour sauce into a saucepan and slowly bring it to a boil while stirring frequently. 
3. Let simmer for about a minute so the flavors can develop. 
4. Cool, place in a recycled glass container and store in the refrigerator.

Tip: You can substitute ginger powder for the fresh ginger and skip the food processor step.

Would you make homemade Worcestershire sauce?