So, how can you implement more healthy veggies into you or your family’s diet? We reached out to expert Anne Elizabeth Cundiff, RD, LD, FAND and a retail registered dietitian, to learn more about veggie carbohydrates. 

What are the benefits of replacing items like noodles, rice, bread and baking flours with vegetables substitutes? 

Cundiff: “The benefits of using vegetable substitutions for traditional grains would be if you had a food allergy such as Celiac Disease, are having difficulty controlling blood sugars with pre-diabetes or diabetes, like the taste of substitutes or are trying to incorporate more vegetables in your daily food intake.” 

Americans are generally not consuming enough fruits and vegetables in their daily diets. Eating a diet rich in fruits and vegetables can defend against diseases such as: heart disease, type 2 diabetes, some cancers and obesity, according to the Center for Disease Control. 

What are some ways that vegetables can be used in place of traditional carbs? 

Cundiff: “Vegetables are being transformed into vegetable noodles, breads, chips, crackers, pizza crusts and beverages. I personally prefer the vegetables noodles, vegetables mash (like potatoes, squash and cauliflower) and pureed vegetables in juices or sauces.”  

Do you think we lose taste and flavor when replacing these foods with vegetables? 

Cundiff: “Taste and flavor vary greatly from person to person, so I think it would be something to evaluate on an individual basis.”  

Are there any tips to add flavor or texture when using vegetables in place of grains? 

Cundiff: “I flavor vegetable substitutions the same as I would traditional grains, lots of herbs, spices and healthy high flavor fats like olive oil. There will always be a bit of a difference in texture, so experimenting with a variety of cooking preparations is a good idea. I personally like to sauté zucchini noodles instead of steaming when using it as a pasta substitute, so the texture seems more al dente.” 

Should people avoid eating grains? 

Cundiff: “I believe grains and traditional carbohydrates are a great way to get certain vitamins, minerals and fiber, especially when choosing products made with whole grains. If you are choosing whole grains and practicing portion control to meet your health and wellness needs, there is no need to replace them with other substitutes.” 

Do you recommend people replace their carb dishes with veggie substitutes? 

Cundiff: “I always like to meet my clients where they are in their food preferences and provide suggestions based on their needs. I am pro-carbohydrates and feel we need to keep discussing them in a positive light. They are not the enemy! Portion size consumption is very important to discuss with all the food groups, making all foods fit without having to find substitutes for our favorites.” 

Where do you see veggie substitutes going in the future? Do you think the market will expand or has it reached its limit? 

Cundiff: “I think the market will always keep expanding. I hope to see the options continue to grow so it continues to encourage people to eat more vegetables every day.” 

Do you have any tips for ways to add more vegetables to a diet? 

Cundiff: “When people think of vegetable servings, they think of enormous quantities and get overwhelmed. One cup of raw (about the size of a tennis ball) and ½ cup cooked (about the size of two golf balls) is a serving, so helping people to understand how this looks each day is a great place to start. Examine how many you get each day and then determine how to increase the servings to an attainable goal. I like to start with 3-4 servings a day. I personally start each day with 2 cups of raw spinach in a smoothie and I know I am halfway there.”  

Vegetable carbohydrate substitutions are one of many great ways to increase your daily consumption of vegetables. However, you can still enjoy your favorite carb-rich foods while being mindful of portion control and opting for whole grains. Try Cundiff’s favorite recipe and for more delicious vegetable recipes visit Pinterest. 

The post Lettuce Tell You About Veggie Substitutes appeared first on Best Food Facts.

To find out how to reduce household food waste, we reached out to Robyn Barefoot M.Sc., and registered dietitian, to provide us with some tips and tricks to minimize food waste at home – which also means saving money and helping the planet.

I throw out a lot of food because it goes bad before I can use it.  What are some tips to help reduce household food waste?

Barefoot: “My favourite tip is to plan ahead and shop often! Planning meals in advance can help utilize the food purchased. Using tools such as websites, paper and pen, calendars or even something as simple as a chalkboard can help to make meal planning possible. Making a shopping list and sticking to it goes hand in hand and can help to avoid unnecessary purchases that may not get eaten. Another personal favourite is shopping at bulk food stores. This can help reduce waste of dry storage items such as spices, dry pasta and crackers, grabbing only how much you’ll need … while saving money too!”

“As someone who lives alone, I grocery shop at least 3-4 times per week, only grabbing small bits at a time. This keeps food waste at bay no doubt, but understandably can be challenging for those with large families. With a busy work and home life, many clients I speak with shop every two weeks or even once a month. In this case your freezer is your best friend (seriously) … as is a clean and organized fridge.”

Tip for Fresh Fruits and Vegetables

Barefoot: “Cut up vegetables and fruit only as you wish to eat them. Once oxygen is exposed to produce, its shelf life plummets. Surface area is also a big one – the more you chop something into smaller pieces, the quicker it will go bad. Cut too much? Pop fresh fruit and vegetables in the freezer and store for up to 6 months. Remember; keep your storage spaces neat and tidy to ensure you know what you have on hand.”

What are ways I can better store my food to prevent wasting it?

Barefoot: “Keeping food in the fridge can extend its shelf life. I like to keep tomatoes, avocados, apples and even bananas (nothing better than a bite out of a chilled banana in the morning) in the fridge even though they’re perfectly ok to stay on the counter. This gives me a few more days out of them.”

Tip for Bread

Barefoot: “Bread is a staple I purchase but after day two, it goes directly into the freezer. Keeping bread in the fridge will delay the mould but also stales the bread due to two compounds called amylose and amylopectin found in wheat. The structures of the grains change when refrigerated and can leave you with a not so nice product – yet still safe to eat. If you wind up with stale bread, throw it in the toaster and you won’t notice the difference!

Tip for Meat

Barefoot: “Another favourite of mine is to cook meats, especially poultry prior to freezing. This allows me to grab the protein straight from the freezer, throw into a dish and quickly microwave or even eat cold as I need. I find freezing meats raw leads to a greater potential of freezer burn and food waste as the thawing, cooking, chilling and reheating process is much more burdensome than being prepared and ready to go. Hooray for being prepared and reducing food waste!”

Do you have suggestions for using food that is about to go bad?

Barefoot: “Roasted, grilled, sautéed or soup’ed! Vegetables that start to wilt are perfect for cooking because you can’t notice the difference in taste or texture. I love tossing week old spinach and herbs such as parsley and basil into soups and stews and even lasagne once they’re not as fresh looking. While produce is good for this, be careful with cheeses and meat products as the best before date is crucial. If I notice a best before date on a packaged food is approaching, again I pop it into the freezer and can still use it in a couple weeks down the road (hint: shredded cheese is perfect for this). Many foods can be kept in the freezer for up to 6 months. You’d be surprised to know I was eating leftover turkey soup from Thanksgiving at Christmas time … saving money and the planet tastes pretty good to me!”

Reducing food waste starts with planning meals in advance and smart shopping at the store. Utilize your refrigerator and freezer to extend the life of fresh foods and keep food storage areas organized so you know what you have on hand. Using as much as possible of the foods you purchase helps to save money and helps the environment.

The post Tips for Reducing Food Waste at Home appeared first on Best Food Facts.

What is the difference between baking soda and baking powder?

The Answer: Both baking soda and baking powder release carbon dioxide gas bubbles which helps batter and dough to rise.  Recipes that use baking soda require an acidic ingredient such as buttermilk or honey to help extract all of the carbon dioxide gas.  Recipes that do not contain acidic ingredients and that need more leavening than the baking soda alone can provide are made with baking powder.

The Science: Chemical leavening occurs when a leavening base and a leavening acid react in the batter to create carbon dioxide gas bubbles which are what makes the batter rise (leaven) during baking. Baking soda (sodium bicarbonate) is a leavening base and the source of the carbon dioxide.  Less than half of the total amount of carbon dioxide in the baking soda is released by the heat in the oven and available to leaven the batter during baking. Acids are used to lower the pH of the batter which allows all the carbon dioxide in the baking soda to be released and used for leavening. Some recipes contain acidic ingredients such as buttermilk, sour milk, vinegar, fruit, fruit juice, sour cream, yogurt, honey, cocoa and molasses. In some baked products, this small amount of carbon dioxide gas released by heating in the oven is sufficient, so the recipe only calls for baking soda. Other baked products contain enough acidic ingredients to cause the right amount of carbon dioxide release from the baking soda.

Baking powder is a blend of baking soda, plus one or two chemical leavening acids. There are many different chemical leavening acids available which have different reaction rates and times. Most household baking powders are double acting, meaning they contain a fast-acting and a slow-acting leavening acid. The fast-acting leavening acid reacts during mixing to help make the batter more airy or fluffy. The slow-acting leavening acid reacts during baking, to help make the baked product rise in the oven

Can you substitute margarine for butter in a recipe?

The Answer: Yes, margarine can be substituted for butter in a recipe.

The Science: It is a simple substitution with no adjustments. Be sure to use margarine which comes in sticks and NOT the spreads which come in tubs.

For more information, see What’s the difference between butter and margarine?

What is the difference between using a glass pan or a metal pan? Does it matter which one you use?

The Answer: Yes, it does matter because the two materials transfer heat differently.

The Science: During baking, heat is transferred from the oven through the pan and into the batter or dough. This means the baked product bakes from the sides toward the middle and from the bottom toward the top. Glass and metal transfer heat differently.  Glass takes longer to heat up and to cool down than metal. This means that it will take longer for the batter or dough to start baking in the glass pan and it will keep baking for longer after the pan is removed from the oven. It is standard to lower the baking temperature by 25°F and lengthen the baking time by about 10 minutes when baking in a glass pan compared to a metal pan.

Why do cakes fall?

The Answer:  When the starch in flour does not gelatinize, like in cakes with more sugar than flour, the structure does not set and the cake will fall. In high-ratio cakes, use cake flour to keep them from falling.

The Science: The structure of a cake is set when the starch in the flour gelatinizes during baking. Most layer cakes eaten in the US are high-ratio cakes which means they have more sugar than flour in the recipe. The high level of sugar increases the gelatinization temperature of the starch in the flour to higher than the boiling point of water. It is not possible to raise the temperature of the cake batter that high during baking, so the starch does not fully gelatinize.  This causes the cake to fall during cooling because the structure is not completely set. This problem can be fixed by using cake flour. Flour for high-ratio layer cakes is tumbled with chlorine gas which oxidizes the starch. The oxidized starch absorbs more liquid and swells faster so it does completely gelatinize and the structure of the cake is fully set by the end of baking and does not fall. In low-ratio cake recipes, the amount of sugar is the same or less than the amount of the flour. The sugar level is not high enough to raise the starch gelatinization temperature so the cake does not fall. In these cakes, it is not necessary to use chlorinated cake flour.

Why do cakes crack at the top?

The Answer: A delayed release of carbon dioxide from double-acting baking powder will build up and the pressure from the built-up gas will break the cake crust causing a crack.

The Science: Cakes are usually leavened with double-acting baking powder which contains sodium bicarbonate and two leavening acids. One leavening acid reacts in the batter during mixing and the other reacts during heating in the oven. The heat-activated leavening acid that must react at the correct time during baking. If the leavening acid reacts too late after the top crust of the cake has formed, the cake cannot expand when the carbon dioxide gas is produced in the leavening reaction.  This causes a buildup of pressure inside the cake which can cause the top surface to crack to release the pressure.

Learning the science behind baking can help make the process more fun and rewarding. Ready to try out your baking skills? Check out our Pinterest board for more tips and recipes!

The post Baking Questions Answered With Science appeared first on Best Food Facts.

1. Not all tequila is 100% agave. Some producers take shortcuts and use additives and unregulated “mystery” ingredients. Speaking of agave, there are 136 different types but only nine or 10 species are used to make tequila. How can you avoid these “mystery” ingredients? Shell out for the premium stuff that is explicitly labeled “100% Agave.” If the tequila is a “mixto,” up to 49 percent of its ingredients could be anything else…and producers are not required to indicate what.
2. Scientists have discovered a way to produce synthetic diamonds using tequila. This discovery was made by physicists from the National Autonomous University of Mexico. Unfortunately, these synthetic crystals are too small to be made into jewelry.
3. Tequila must be made in Mexico to be called tequila. Just like champagne can only come from France and Parmigiano-Reggiano must come from Italy.
4. True tequila connoisseurs drink it neat. That means no salt, no lime and no shot glass.
5. It could take up to 20 years to make a bottle of tequila. Well, sometimes. Tequila is made from the heart of the blue agave plant, which has a lifespan of eight to 14 years. For tequila, the plant is generally harvested at between eight to 10 years. Aged tequilas require a few more years and may not hit store shelves until several years after harvest.
6. Tequila tastes best with lime juice and Cointreau (or Triple Sec). Not so much a fact as much as an opinion, but we love margaritas! And here are a few tasty new recipes for you to try out (responsibly and in moderation, of course).

Broiled Grapefruit Margarita, The Cookie Rookie

Peach Jalapeno Margaritas, Dessert for Two

Classic Margarita, Gimme Some Oven

Mango Margaritas with Chili Lime Salt, The Lemon Bowl

Fresh Raspberry Watermelon Margaritas, With Salt & Wit

Originally published May 5, 2016.

The post Food Facts: Tequila from Mexico appeared first on Best Food Facts.

Toby Amidor, MS, RD nutrition expert, and author of best-selling The Healthy  Meal Prep Cookbook: Easy and Wholesome Meals To Cook, Prep, Grab, and Go finds value in meal prepping and gave us some pointers on how to make meal prepping safe, healthy and long-lasting.

What exactly is meal prepping? Amidor says that it is when you plan and cook your meals for the week by preparing larger meals and either separate or freeze them. She suggests prepping over the weekend, cooking double batches and freezing some meals, too.

“As a working, single mother of 3 children I love meal prepping,” Amidor said. “On Sundays, I will use my slow cooker to make a chili or stew, and then I will have it for the rest of the week. I’m one of those people that like to meal prep twice a week. This is because my kids have a lot of activities over the weekend. Once the activities calm down, I go back to meal prepping once a week.”

She outlined the many benefits of meal prep:

1. Saving money: If you know what you’re going to cook, you can purchase accordingly. You can also purchase foods in bulk and divide it into portions to use at a later time.
2. Saving time: Although you will spend some time in the kitchen on a set day of your choosing, during the week you won’t be slaving over a hot stove and can actually save about 45 minutes during a busy work week.
3. Portion control: When you meal prep for the week, you can divide the meal into individual portions to grab-and-go during the week. This is an easy way to keep calories and portions in check.
4. Getting more done with less effort: It takes less effort to prepare a double batch of chili or muffins then to cook them twice. When you cook a double batch, you can freeze half for a later date.
5. Eating healthier: Instead of hitting the nearest bodega or fast food joint, your meals will be well planned and prepared in advance so you don’t fall victim to hunger and choose the closest food available to eat.

The good news about meal prepping is that once you have prepared the meal, it will last a while. Amidor says that you can typically store food in the refrigerator for up to five days, but there are still some rules surrounding that. Fish, for instance, only lasts up to three days. And, as a good rule of thumb, if it looks or smells funny, discard it.

However, can too much of a good thing be a bad thing? We had some hesitations surrounding the issue of food safety. So, we wanted to know a little bit more about how to safely store the food that we are prepping.

“Once you divide the food into smaller containers, make sure to cover and keep refrigerated (or frozen),” said Amidor. “Refrigerated food can last about five days.”

When choosing containers, Amidor suggests keeping the following in mind:

1. Leak-proof containers: especially if you plan on taking the container on-the-go.
2. Microwave, dishwasher and freezer safe.
3. Stackable and nestable: containers can take up a lot of room in the fridge and freezer, so you want them to fit nicely wherever you place them.

Are you worried about having a busy week and not getting through all your food? You can always freeze them until you are ready to use them, but there are certain food items that freeze better than others.

“Foods that freeze well include those with sauces or a liquid base like chili, soups, chicken parm, meatballs in tomato sauce,” said Amidor. “Baked goods like muffins, pancakes, and waffles also freeze well. Protein foods like chicken, beef, turkey, and fish also are perfect to freeze for later. Freezing isn’t the main cause of loss of nutrients. Vitamins are easily destroyed when heated, exposed to air, light, and cut into smaller pieces.  You can minimize nutrient losses by using quick cooking methods like stir-frying or steaming, cutting fruit or vegetables into larger chunks, and covering foods before placing them in the fridge or freezer.”

Most foods can last in the freezer for two months. Be sure to label the food you have in there so you know what’s still good to eat, and what isn’t.

If you have decided to meal prep, some tips to keep in mind

• Check your calendar and calculate how much you’ll have to cook.
• Make a menu, and stick to it!
• Start small and simple.
• Pick recipes that you’ll like.
• Go food shopping with a list!
• Prep and pack your food ahead of time.

Everyone has their go-to recipes, some of us love potato soup, chili or tacos. We asked what Amidor what her favorites included.

“During the winter I love warming soups,” said Amidor. “Here is one of my favorites that I meal prep. It is from my best-selling cookbook The Healthy Meal Prep Cookbook. Other recipes from my cookbook that I love to meal prep include homemade Trail Mix, Tart Cherry-Almond Breakfast Cookies, Slow Cooker White Chicken Chili, Apricot Chicken Drumsticks.

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.”

The post Ready to Try Meal Prepping? Some Tips to Get Started appeared first on Best Food Facts.

How do you ripen bananas faster?

Dr. Brecht: “The way to get bananas to ripen faster is:

1. Hold them at room temperature.
2. Enclose them in a paper bag (not a sealed plastic bag) or place in a ripening bowl along with an apple or an already ripe banana. The idea behind the bag/bowl is that bananas ripen in response to ethylene, a gaseous plant hormone produced by many ripening fruits, including bananas. You are allowing a higher concentration of ethylene to accumulate around the unripe bananas when you place them in a bag or ripening bowl with a fruit that is already producing lots of ethylene.”

Is there any credibility to the claims online about being able to ripen bananas faster? (Ex: separating the bananas and wrapping saran wrap around the stem, hanging them on a banana hanger, etc.)

Dr. Brecht: “None of those methods would result in faster ripening, as far as I know.

How long do bananas take to ripen naturally?

Dr. Brecht: “Around four to five days at room temperature, depending on how far along with ripening the fruit are when you start. (The modified atmosphere, Clearly Fresh, bag I mentioned will about double that time frame).”

Bananas will ripen… around 4-5 days at room temperature, depending on how far along with ripening the fruit are when you start.
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Some additional ways to ripen bananas include: (from Spoon University)

1. Leaving them in a bunch
2. Place in warm places
3. Place in a paper bag
4. Baking them in the oven

Are you wondering why you would want your bananas to ripen faster? For baking or quick eating, of course! We gained some inspiration from Yellow Bliss Road’s Peanut Butter Chocolate Chip Banana Bread to try to ripen our own bananas faster.

There are many options when it comes to speeding up the ripening process of bananas. However, if you’re looking for ways to slow down the process, we’ve done some digging on that topic, too. Dr. Brecht gave us the scoop about how to slow down the ripening process, and he also told us where we shouldn’t be storing our bananas.

The post How To Ripen a Banana Faster appeared first on Best Food Facts.

“One of my favorite memories was taking our friends and family to pick their own pineapples at the farms we lived by,” she said.

“Fresh pineapple is my favorite way to enjoy pineapple,” she added. “It is also the perfect fruit to grill because it will caramelize nicely. Grill slices of pineapple or place pineapple chunks on kabobs with your favorite protein and vegetables. The pineapple juice naturally tenderizes the meat and vegetables.”

Pineapple’s sweet and tart flavor is very versatile, enjoyed in meat dishes, pizza, salad, dessert and drinks. The fruit is loaded with nutrients.

“The main nutrients found in pineapple are energy-producing carbohydrates, the immune-boosting Vitamin C and the trace mineral manganese that helps our bodies form bones and connective tissue,” Cundiff said. “Pineapple also has the red blood cell producing mineral copper and other B vitamins such as folate, which is important for normal cell function and tissue growth.”

Pineapple also contains bromelain, an enzyme that digests protein that is only found in pineapple, she explained. That’s why pineapple is often used to tenderize meats before cooking. The enzyme is highly concentrated in the stem and is found in lower concentration in the fruit. Bromelain is being studied for other benefits it may provide.

“There are various studies focusing on the high-concentration bromelain found and extracted from the stem and its role in health. Bromelain may reduce inflammation and decrease joint pain and arthritis, aid in wound healing, and minimize the severity of angina (chest pain caused by reduced blood flow to the heart),” Cundiff said.

Bromelain also has another effect. It’s related to a question we received from a reader on an article about a genetically engineered pink pineapple: “My tongue always hurts a little bit when I eat regular pineapple…do developers know if the new pink pineapple will still have that same characteristic?”

“The enzyme bromelain found in pineapple may cause the irritation and a slight burning sensation in your mouth when consuming it in the fresh state. If you would like to decrease the sensation, make sure to cut the core out of the pineapple because of the higher concentration of bromelain in the stem. Heating the fruit (grilling, baking) will decrease the concentration of enzymes,” Cundiff said. “The producer of the pink pineapple, Del Monte Fresh Produce, claims the pineapple will produce lower levels of the bromelain enzyme.”

There are numerous claims about pineapple benefits for health. We wanted to know if there was any science to support these claims. Cundiff explained that almost all fruits and vegetables are great sources of a variety of vitamins, minerals and phytochemicals that play a role in preventing disease. For instance, progression of macular degeneration, which results in vision loss, may be delayed by consuming foods rich in beta-carotene, like pineapple.

“Pineapple also has fiber, which may decrease episodes of diarrhea, constipation and may decrease hunger because of the satiety properties of fiber,” Cundiff said. She offered this tip to evaluate if a statement is valid. “Most articles making health claims about pineapple are usually referring to the health benefits of a particular vitamin or mineral found in a variety of other fruits and vegetables.”

The way pineapple is prepared makes a difference in the amount of calories and sugar. This chart compares one cup of fresh or frozen, canned and pineapple juice.

“As a registered dietitian, I always advise monitoring sugar intake over the course of a day and I recommend focusing on portion size. I recommend two to three servings of fruit a day which a serving translates to 1 cup of fresh or frozen, ½ cup of canned, ¼ cup of dried fruit or 4 ounces of 100% juice,” Cundiff said.

For a special treat, Cundiff shared her family favorite recipe of Baked Aloha. “Our family enjoys it on baked ham and pork loin.”

Anne Cundiff’s Baked Aloha

Serving size:  2 Tablespoons. Makes around 2 cups

1 20-ounce can crushed pineapple, drained
¼ cup cold water
2 eggs, beaten
2 tablespoons cornstarch
½ cup sugar
1 teaspoon vanilla
¼ teaspoon cinnamon
1 tablespoon butter, cut into small pieces

1. Heat oven to 325 degrees.
2. In a large bowl, combine pineapple, water, eggs, cornstarch, sugar and vanilla.
3. Pour mixture into an ungreased 1-½ quart casserole dish. Sprinkle cinnamon over the top and dot with butter.
4. Bake uncovered for 1 hour or until thickened and slightly browned on top.

The delicious and nutritious benefits of pineapple can be enjoyed many ways.

The post Say Aloha to Delicious, Nutritious Pineapple appeared first on Best Food Facts.

So what inspired Courtney to discover her love of food and blogging in the first place? Read on to find out.

Courtney Rowland. Photo courtesy of Courtney Rowland.

What inspired you to start blogging?

Courtney: “I was a newlywed back in 2009 with just a smidge more than zero cooking experience. I was only working part time at the time, so I started using my free time to pore over food blogs and teach myself how to cook. Much to my surprise, I discovered I LOVED preparing and experimenting with new foods. All the food blogging reading rubbed off on me, and eventually I started a blog of my own to document and share what I was learning.”

Who are some of your favorite food bloggers?

Courtney: “Joy the Baker and Annie’s Eats were two of the food blogs that initially made me fall in love with cooking and blogging. These days, I enjoy reading The Food Charlatan‘s hilarious stories, Gotta Get Baked‘s vulnerable and witty posts, and the visually inspiring Two Red Bowls, Foxes Love Lemons, and One Sweet Mess.”

What is your favorite food to eat?

Courtney: “This is an impossible question! It changes every day, depending on the season and my mood. In the summer, it’s probably ice cream. Columbus has some of the best ice creams and some really unique flavors so I never get tired of it. In the winter, I like a big, hearty soup packed with vegetables and herbs and Italian sausage with a hunk of bread for dipping.

What is your favorite food to cook?

Courtney: “My first love was always baking, and I still find baking really enjoyable. I find the measuring and scooping and stirring relaxing. My favorite thing to bake is probably Banana Bread or Crazy Cake. It took me a long time to be able to cook without measuring everything out, but now I love the freedom that you have to experiment with cooking! My favorite thing to cook is probably any kind of Mexican food. I just love the smell of chopping cilantro, limes, and jalapenos!”

What is your favorite kitchen/cooking hack?

Courtney: “If you get a piece of eggshell in your batter or measuring cup, use the cracked half of the egg shell to fish it out. The jagged edge works so much better than your fingers to pierce through the sticky whites and scoop out the shell!”

What is your favorite kitchen gadget?

Courtney: “My Kitchen Aid mixer is a workhorse and a staple on my kitchen counter. I also love my Microplane graters and zesters. I use them almost daily!”

“Perfect Fluffy Buttermilk Pancakes.” Photo courtesy of Courtney Rowland.

Have you ever experienced a food fail?

Courtney: “The first time I tried to make homemade pizza dough I tried to peel it off of the parchment paper and onto the flaming hot pizza stone with my hands, not realizing I could just slide the entire piece of parchment paper onto the stone and bake it like that. It made a huge mess and I ended up with a very oddly-shaped pizza with toppings squished on one side and big bubbles of dough on the other.”

What is your favorite recipe that you’ve posted on your blog?

Courtney: “Gosh, another impossible question! I really love my recipe for Perfect Fluffy Pancakes. It took me a long time to find a recipe that lived up to my pancake expectations, so once I did it was a big deal. I’m also really proud of this Roasted Tomatoes and Goat Cheese. It’s a very simple recipe, but I talked honestly in the post about my heartbreak over the events in Ferguson, MO. It’s one of the pieces of writing I am most proud of.”

“Roasted Tomatoes and Goat Cheese.” Photo Courtesy of Courtney Rowland.

What is your food philosophy?

Courtney: “I believe food is so much more than lines scribbled on a notecard or calories and facts printed on a box. Food is about community, gratefulness, hospitality, joy. It’s about nourishing our bodies, our loved ones, and our neighborhoods. It’s about faith in God’s provision and the courage to open our homes and our tables to share with others. I believe our true enjoyment of food comes from sharing it with others. It’s at the table, surrounded by sippy cups and spills, laughter and banter and the occasional tear, that we come to connect, enjoy, and love each other well. Food is the avenue for that connection.”

The post Meet Blogger Courtney from NeighborFood appeared first on Best Food Facts.

One-Pot Spicy Eggs and Potatoes, Pinch of Yum

Avocado Egg Salad, Diethood

Egg Drop Soup, Gimme Some Oven

Avocado Toast with Eggs, Spinach and Tomatoes, Two Peas & Their Pod

Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary, Well Plated

Migas Breakfast Tacos, Taste and Tell Blog

Fried Egg and Mushroom Sandwich, Garnish with Lemon

The Very Best Deviled Eggs, The Suburban Soapbox

Hash Brown Egg Nests with Avocado, The Cooking Jar

Spaghetti alla Carbonara, The Kitchn

The post Eggs: Breaking Out of the Breakfast Shell appeared first on Best Food Facts.

May is National Strawberry Month and to celebrate we rounded up some strawberry-licious recipes from a few of our favorite bloggers. Bookmark these recipes as your calendar fills up with summer picnics and barbecues because these fruity eats will for sure be crowd-pleasers. Until you’re ready to get cooking, select and store your strawberries properly with these handy tips from Fruits & Veggies – More Matters.

Strawberry Oatmeal Bars, Well Plated

Strawberry Salsa, Gimme Some Oven

Strawberries and Cream Skillet Cobbler, Taste and Tell Blog

Strawberry Streusel Muffins, Mandy’s Recipe Box

Strawberry Avocado Pasta Salad with Balsalmic Glaze, Diethood

Cucumber & Strawberry Poppyseed Salad, With Salt and Wit

The Best Strawberry Pizza, A Spicy Perspective

Strawberry Brownie Cheesecake, Life, Love and Sugar

Strawberry Basil Homemade Frozen Yogurt, Joyful Healthy Eats

Strawberry Rhubarb Grilled Cheese, Melanie Makes

The post National Strawberry Month Recipe Roundup appeared first on Best Food Facts.