EIGHT QUICK KITCHEN HACKS

10/3/2018

To remove the stems and leaves from strawberries quickly, push a straw up through the berry starting at the bottom and going up towards the leaves in the center. The straw will core out the center for easy removal of the green stuff.
Similarly, to remove the pits from cherries easily, take an empty bottle with an opening slightly smaller than the cherries. Turn the cherry upside down on the mouth of the bottle and push the pit out with a bamboo skewer or chopstick and it’ll fall into the bottle.
Peeling garlic goes faster if you lightly crush each clove with the flat side of a large knife. Once you remove the skin you can finish mincing the clove with the same knife and fully smashing each of them.
Keep your kale and spinach fresh in the fridge longer by adding a paper towel to their container. It’ll soak up any extra moisture and keep them from wilting.
Use an egg slicer for things other than eggs. Mushrooms and kiwis are just a couple of things that cut up way faster using an egg slicer.
Remove the seeds from a pumpkin or squash by using an ice cream scoop. It’s usually sharper than a spoon and able to hold more scraped seeds before needing to be emptied.
To quickly separate egg whites from the yolks as you’re cooking them, crack the egg into a slotted spatula. The whites will fall through the slots into the pan and the yolk will stay on the spatula so you can use it in other applications.
If you have fresh herbs you can’t use before they wilt, freeze them in ice cube trays filled with the herbs and olive oil. Then next time you’re starting to cook a dish, just grab a couple cubes from the freezer and you’ll have seasoning and herbs ready to go.

Author

Amanda is a mother of three (10, 7, and 5) and has been married for 14 years. My weight loss journey started July 17, 2008, one day after my daughter's first birthday. Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change. Three pregnancies later, I had lost a total of 105 pounds. I had run 2 marathons and dozens of half marathons. Something was missing. I was thin, but I wasn't fit. I wasn't healthy. I could feel it in my insides. I was 136 pounds and a size 8. Something didn't add up. I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods. 90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4).

Continuing on this path, all of my clients wanted to know how I was doing it. I always dreamed of creating a business that truly added value to people and improved their health. My husband, Grant, and I decided it was time to take that leap.

December 9, 2016, Simply Prepped Meals was born. Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you. Six months later, we built our permanent location in Cynthiana, IN. Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose.

Amanda coaches individually as well as continues to drive their business. Any questions about personal coaching can be directed to her at [email protected]

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