Latest Posts

  1. 13 Things Never to Put in the Microwave

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    13 Things Never to Put in the Microwave

    ALUMINUM FOIL
    If you don’t know it by now, we’re here to tell you: Metal in a microwave is a huge no-no! Many microwaves are lined with metal, which acts like a mirror, bouncing microwaves around the box until they’re absorbed by the food. Continue Reading

  2. Why Are Calorie-Controlled Meals Good For You?

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    You’ve been trying to lose weight for a while now. You’ve been eating right and have been exercising, yet the moment you step on a scale, the results say otherwise. Having complete control over the food you eat has more impact in the way your body works and reacts. According to Healthline, “A good place to start is a low-calorie diet plan that provides about 500 calories less than you need in a day, which may help you lose about a 1/2 pound to 1 pound per week. For some, this would be a 1,200-calorie diet plan.”

    Consuming a meal of 1200 calories on a regular basis is a great start for people who feel like they don’t know how to properly control their portions of food. The Fresh Plan cooks and offers weekly meals that start at 1200 calories. Breakfast, lunch and dinner are part of the daily and weekly plans, this way you don’t have to worry about eating too little, or eating above the recommended calorie amount. It is ,however, unhealthy to consume less than 1200 calories because your body may not be getting the nutrients it needs.

    Eating healthy is one part, and exercising is the other. Make sure you balance your food intake and the amount of time you’re devoting to exercising. Your health is a great responsibility, and we care for your wellness! The better you eat, the better you’ll feel!

    To learn more about our meal plans visit our MENU PAGE. For more information or questions about our calorie-controlled meals, please contact us at 224-480-3700.

    http://www.healthline.com/health/diet-and-weight-loss/1200-calorie-diet#meal-planning4

  3. Helpful Tips

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    Not sharpening knives regularly:

    People think they can sharpen their knife once every five years, yet a sharp knife makes all the difference in the world with everything in the kitchen, even if you’re a casual cook that makes two to three meals a week, you should still be sharpening your knives at least two to four times a year. We recommend avoiding this kitchen mistake by spending a few extra dollars and getting your knives professionally sharpened, as it’s super easy to accidentally chip or break the blade. By the way that metal rod that comes in most knife kits isn’t a knife sharpener, it’s actually called a honing steel that’s used to straighten, not sharpen, the blade.

     

    Leaving knife blades uncovered:

    Make sure you never leave your knife blades uncovered, especially if you store your sharp knives with the rest of your utensils in a jumbled-up drawer. Besides accidentally slicing off a finger, as previously mentioned, the knife blades are extremely thin and brittle and can easily dent and chip if unprotected. If you have a knife block, make sure you put the right sized knives in the right sized slot. The knife will last a lot longer if the blade is protected.

    Allowing ready-to-eat foods and raw foods to touch:

    The Food and Drug Administration (FDA) has termed foods that need no further preparation to achieve food safety as ready-to-eat or RTE (think fruits and veggies). To avoid cross-contamination, you should never put RTE foods and raw foods on the same plate or cutting board. This means never put a cucumber on the same cutting board that you used to slice raw chicken without washing first.

    http://www.msn.com/en-us/foodanddrink/tipsandtricks/50-kitchen-mistakes-you%E2%80%99re-probably-making%E2%80%94and-how-to-fix-them/ss-BBD30sV?li=BBnb7Kz#image=9