How Long Can You Freeze Food - A Complete List

I often wonder how long I can keep things in the freezer...now this chart tells me the answer!

Cilantro Green 'Goddess' Dressing

Inspired by the Green Goddess Dressing recipe from talented 'The Wednesday Chef', I am now hooked on this fresh, zippy and complex tasting dressing (or dip).

What You'll Need:

• Food processor
• 2/3 cup plain sheep yogurt
• 1/3 cup fresh cilantro
• 2 diced roughly diced green onions
• 1 Tbsp lime juice
• 1/4 tsp sea salt
• 1 Tbsp honey
• 1 Tbsp olive oil
• 1 tsp Sriracha sauce

What You'll Do:

• Put everything into your food processor and blend until smooth and well combined
• Serve as a dip with crudites (or ripple chips...yum!) or use as your new favourite salad dressing

This amount makes enough to fill a 1 cup glass jar, which I like to you use, as you can easily close the lid and store it in your fridge for up to one week.

The STEWART SCORE:
Taste: 2+ 
Appearance: 2/2
Ease: 2/2

Sweet Potato Mac 'n Cheese

Mac 'n cheese without the cheese.
This recipe delivers on the taste, the texture and the overall warm, gooey feeling you want out of a comfort food...but with way less fat!

What You Need:

• 3 pots
• 1/2 large sweet potato (1/2 cup once cooked and mashed)
• 2 cups whole wheat macaroni
• 1 1/2 Tbsp olive oil
• 1/6 cup all purpose flour
• 1 1/2 cup skim milk
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp low salt soy sauce
• 1/2 tsp lime juice

  
What You'll Do:

• Peel, soft boil and mash your sweet potato
• Salt then boil a a pot of water. When boiling, add in your two cups of macaroni noodles and cook according to your package directions
• As the water is boiling, use your third pot and add your olive oil and flour to make a roux
• Cook oil and flour for 3-5 minutes, stirring constantly until a lighter colour and a gently bubbled texture
• When cooked, add in your mashed sweet potato and stir
• Add in salt, garlic powder, soy sauce and lime juice 
• Stir continuously until boiling
• Reduce heat to low and keep stirring occasionally until your pasta is ready
• Add your sauce to your drained pasta and stir to cover
• Serve hot and enjoy!

This low-fat comfort food dupe is packed with fibre and truly does take like the cheesey variety you've grown up with.
It makes a lovely side dish or a serve-alone dish.

The STEWART SCORE:
Taste: 2/2
Appearance: 1/2 (nothing fancy about how this looks!)
Effort: 2/2

Make Healthy Eating Easy with These Guides

From three-ingredient smoothie recipes to seeing what portion sizes look like...this URL has it all!

Enjoy!!

How To Get the Most Juice from Citrus Fruit

Depending on the season, lemon and limes can be pricey so you want to make the most of your money! Learn how to get the most from your citrus products.

First thing is to look for good looking lemons and limes. That means the fruits with smooth, shiny skin. These tend to have more juice locked inside.

Next you want to heat the fruit in your microwave until the skin is just warm to the touch - this is usually around 15 seconds, depending on the size of your fruit.

Now, roll your fruit on the countertop. Pushing down evenly for about twenty seconds. You'll begin to feel the inside of the fruit 'loosening up'.

Cut the fruit lengthwise. This is key! You can get so much more juice out this way.

It's as simple as that!

Skinny Avocado, Cucumber, Black Bean California Salad

I love summer - produce is so fresh, delicious and affordable!
I found the idea for this salad via good 'ol Pinterest and spiced it up with a few more ingredients.

This Skinny Avocado, Cucumber, Black Bean California style salad is a perfect healthy and colourful BBQ side dish.

What You'll Need:

• 1 large bowl
• 1 colander
• 1 small mixing bowl
• 2 medium, ripe tomatoes, diced with the seeds removed (you don't want this salad to be soggy)
• 1 large cucumber - sliced and seeded, then diced
• 1 large, ripe avocado, diced
• 1 rinsed and drained can of black beans (you can exchange these for chickpeas as well)
• 2 Tbps of diced red onion
• 2 Tbps of diced cilantro (this is optional as cilantro is often a divisive subject...my husband can't stomach it but I love it and throw it on everything)
• The juice of 2 limes (I used the juice of 6 key limes for extra zing). Learn how to get the most juice out of your limes, here.
• Salt and pepper to taste

What You'll Do:

• In a large bowl add in your prepped cucumber, tomato and onion
• In your colander, rinse then drain your beans until the water runs clear and there are no more 'bubbles' when the water is running through. Add these into your bowl with the other veggies
• In a small mixing bowl, squeeze in your lime juice and stir in the salt and pepper
• Dice your avocado and set aside
• Dice your cilantro and set aside
• Pour the lime juice mixture over the diced veggies and stir until covered
• Add in your cilantro and avocado and gently stir until just combined (you don't want to be too aggressive with your avocados or they'll turn to mush)
• Set aside in the fridge until ready to serve

This salad will keep for up to three days.

The STEWART SCORE (out of 2):
Appearance: 2 - so pretty and colourful 
Taste: 2 
Ease: 1.5

Making Your Favourite Chocolate Chip Cookies

I love this handy chart from handletheheat.com.
You can quickly review to see what type of cookie you're craving and adjust your ingredients accordingly.

Lovely!