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Utilize tools and gadgets to make eating healthy easier
I have done a pretty good job of filling my kitchen with a variety of small appliances, gadgets, storage solutions, and more. However, I haven’t quite figured out the most efficient way to use all these things to make eating healthier easier than grabbing a salty processed snack.
This year, I want to really put my tools to use – things like the salad spinner and juicer can contribute to eating more fruits and vegetables. For when I want to eat better carbs, I can put my bread machine and pasta attachment to work. The goal is to have things on hand that are better for me than a bag of chips.
Clean small appliances immediately after using
I am not one of those people who cleans as I cook. Instead, my cooking style can be better compared to some sort of natural disaster. I spin my way through the kitchen, leaving behind spice containers, a dusting of flour on every surface, and every measuring spoon I own.
So this is a challenge goal for me. It’s not fully become one of those cleaning machine people. That’s a stretch for a single year. Instead, the goal is to keep my small appliances clean so they are ready for action when I need them.
Fill my fridge with locally grown produce
Another part of eating just one step elevated from where I am now is to source more fruits and vegetables locally. I am lucky to live in a place that has a bountiful harvest season all summer, and is filled with farmers markets. There is no good reason that I should be buying apples shipped from California, when there’s a perfect apple orchard up the road.
For winter, or any other off-seasons, I’d like to work on my preserving and canning skills a little bit, by creating jams and pickles where I can. For others, I may be able to make the sacrifice of shipped produce occasionally, but I’m expecting to find it’s not as tasty or worth that up-charge.
Attempt to make a sourdough starter – and keep it alive!
When I mentioned this one to my husband, he laughed and said, “You can’t even keep a mint plant alive,” and he’s not wrong. However, one of the new cookbooks I got for Christmas might serve as enough inspiration for me to actually keep a sourdough starter fed.
Sourdough just feels like the next logical step in my bread making. I’ve mastered quick breads, worked significantly with yeast rising, and now I feel like I can move on naturally leavened bread. I’ll be following the instructions (and hopefully trying some yummy recipes) from the book Toast & Jam by Sarah Owens.
Here’s to a new year of kitchen adventures!
What are some of your kitchen, cooking, or baking related goals for the coming year?