*Prevent Guacamole From Turning Brown* *Homemade Corn Tortillas Without a Press* *How To Make Instant Counter Space* *Easy Way to Sweeten Plain Yogurt* *Creative Way to Close Frozen Bags*
Let’s just say I’m was eating very well this past week from testing out many of these kitchen hacks – hoping some of them help you out this week, too! (Click here for past Healthy Kitchen Hacks.)
1) Easy Trick to Prevent Guacamole From Turning Brown
Nothing beats homemade guacamole but if you have any leftover, within a day it can turn into an unappetizing brown mush.
I’ve tried using lime juice but that doesn’t seem to help until I tried this trick from TheKitchn: add a small layer of water over top your guacamole and store in an airtight container in the fridge. The water layer provides a barrier from the oxygen that usually turns the green pigment to brown. When you are ready to eat, pour off the water, mix and serve.
This really worked! I did it twice with the same batch of guacamole and I had 3 days of bright green guacamole.
And if you really want to step up your guac game, make this: Bacon + Roasted Garlic Guacamole.
I’ve been wanting to make homemade corn tortillas ever since I got hooked on these whole wheat tortillas from Linsday @Lean Green Bean.
The hold-up? I thought you needed a tortilla press and I didn’t really want one more gadget in my kitchen. When I finally resigned that I’d buy one, I asked my pal and long-time Texas resident, Robin of Robinsbite which press she recommended. Her answer? “I don’t have one – I use my cast iron skillet and it works like a charm!”
And it does! Homemade tortillas are SO simple to make – they just take time. I bought masa harina (corn flour) at my local grocery store ($2.99 for a 4.4 pound bag), followed the DIY Fresh Corn Tortilla instructions from the May 2016 issue of Cooking Light and flattened those babies with that skillet. Once cooled, I froze them in a zip-lock plastic bag.
I’ll never go back to store-bought – homemade taste sooooo good! And if you need some taco inspiration, check out these links:
- Cooking Light’s 14 Best Taco Recipes
- 31 Healthy anad Tasty Taco Tuesday Recipes via Meal Makeover Moms
- Freshwater Fish Tacos with Cilantro Cream
3) How to Make Instant Counter Space
@America’s Test Kitchen
Even though I now have ample counter space thanks to our kitchen redo a few years back, this trick still comes handy when we have a crowd over and surface area becomes priceless real estate.
Simply pull open a drawer and place a cutting board on top. This gives you an extra prep area or even just another place to stack plates, platters or to cool off baked goods.
4) Easy Way To Sweeten Plain Yogurt Without Adding Sugar
Heather @Nutrition Checkup
Over the years, I’ve learned to prefer a plain thick style yogurt with a touch of honey or jam mixed in. (Side note: I’m partial to siggi’s yogurts – and not just because they are a returning sponsor to Blog Brûlée this year -#disclosure – but because of their “simple ingredients, not a lot of sugar” mantra.)
That’s why I’m digging this hack posted on Instagram by rock star dietitian, Heather Mangieri. She purees frozen fruit and uses it as a yogurt mix-in – it tastes even sweeter than fresh fruit. I made a frozen raspberry/frozen cherry puree in my blender (I added a few tablespoons of water to get the right consistency.)
If you like this idea, you may also like How To Make Homemade Greek Yogurt.
5) Quick Way to Tie Freezer Bags
via @Cook’s Illustrated
Let’s say you made that fruit puree for your plain yogurt and you go to seal up the half used bag of frozen fruit but you don’t have any bag clips or twistees handy (#StoryOfMyLife.)
No problem. Grab a pair of scissors and cut off a 1/2-inch strip of the bag from the top and use it as a tie!
Would you try any of these hacks? Do you have healthy kitchen or healthy living shortcuts to share? Shoot us an email (or share below in comments and we’ll try them out.)