Find answers to common questions about our recipes
When deciding portion sizes, consider the age, activity level, and dietary goals of each family member. A general guideline is to fill half of the plate with vegetables, a quarter with protein, and a quarter with carbohydrates. For children, use smaller portions and offer a side of fruit or yogurt. Adults often benefit from a slightly larger protein portion, especially if they’re active. Remember to adjust for special dietary needs, such as lower sodium or reduced sugar. Tracking portions with a food scale or measuring cups during the first few meals can help fine‑tune the amounts so everyone leaves the table satisfied and energized.
Fresh herbs are most flavorful when kept cool, moist, and away from direct light. To store them, trim the stems, place the bunch in a glass of water like a bouquet, cover loosely with a plastic bag, and refrigerate. Change the water every couple of days. For longer storage, wrap the herbs in a damp paper towel, place them in a resealable bag, and keep them in the crisper drawer. Alternatively, chop the herbs and freeze them in ice‑cube trays with olive oil or water; once frozen, transfer the cubes to a freezer bag. This method preserves flavor and allows you to pop a cube into soups or sauces directly.
Olive oil and butter have distinct flavor profiles, but they can often be swapped with a few adjustments. Use a light or mild extra‑virgin olive oil to avoid overpowering the dish; for richer flavors, choose a medium‑strength oil. When substituting, use a 1:1 ratio, but keep in mind that butter adds a creamy mouthfeel and can brown foods more readily. If a recipe relies on butter’s water content for tenderness, consider adding a splash of milk or a small amount of butter after cooking to maintain moisture. For baked goods, the substitution may alter texture slightly, so experiment with a 10–15% reduction in fat for best results.
To cut down on slow‑cooker time, start by cutting the ingredients into smaller, uniform pieces; this increases surface area and speeds up heat transfer. Sauté vegetables and proteins before adding them to the cooker to lock in moisture and flavor. Use the high‑heat setting if the recipe allows, but be careful not to over‑cook. Alternatively, you can pressure‑cook the dish for a fraction of the time—typically 20–30 minutes—then finish it on the stove to develop a richer sauce. Finally, keep the lid on the slow cooker at all times; each open cycle can add several minutes to the overall cooking time.
Sweetening desserts without refined sugar is both delicious and nutritious. Natural sweeteners such as mashed ripe bananas, unsweetened applesauce, or dates provide bulk and subtle flavor. For a refined taste, try maple syrup, honey, or agave nectar in moderate amounts; these still contain sugar but also offer trace nutrients. Sugar‑free substitutes like stevia, monk fruit, or erythritol mimic sweetness with minimal calories and have a low glycemic index. When using liquid sweeteners, reduce the recipe’s liquid content slightly to maintain texture. Experimenting with spices—cinnamon, nutmeg, or vanilla—can mask the absence of sugar and enhance overall flavor.
Converting a recipe to gluten‑free involves replacing wheat‑based flours with alternatives such as almond, coconut, oat, or a commercial gluten‑free blend. Use a 1:1 ratio for most flours, but remember that some, like almond flour, are denser and require additional binding agents like xanthan gum or guar gum. If the recipe relies on gluten for structure—like bread or pizza dough—add a tablespoon of xanthan gum per cup of flour to improve elasticity. For baked goods, consider adding an extra egg or a tablespoon of yogurt to help with moisture. Always check ingredient labels to avoid hidden gluten sources such as malt or modified food starch.