Please note these are member-submitted secrets and are not reviewed by SparkPeople's health experts for accuracy. If you feel a secret is inappropriate, please click the "Report Inappropriate Secret" on the secret's page and our staff will review it.
When I make muffins, cakes, or brownies, I substitute skim milk for the milk, applesauce for the oil, and egg beaters for the eggs. If it calls for 1/2 c. of oil, use 1/2 c. of applesauce. Egg beater conversion is 1 egg equals 1/4 c. egg beaters. This really cuts down on the fat and it doesn't take away from the taste.
I have saved so much $$ by just putting the spinach in a plastic food storage lidded container with a paper towel on the bottom and another on top of the produce! Keeps up to 2 weeks! Works on sliced bell pprs too! Dry off the inside of the lid each time you open and use some of the contents. It's the water/wetness that spoils the produce before you have time to use it all. Amazing.
Are your 2 tablespoons REALLY 2 tablespoons? If you use a food scale buy yourself a tiny dish, use the label for measurement info (2T=32grams for example) and measure 32 grams instead of using a tablespoon. For some things, like peanut butter, salad dressing, salsa, mayo or whatever it can be more accurate.
Before you pour sticky ingredients into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
I got a cute binder, some dividers and clear sleeves. When I find a good recipe online I print it out and put in in a sleeve and add to it's section. The best part is I can remove the individual recipe while cooking so as to take up less room and the sleeve keeps it clean, just wipe with damp towel.
When I crave a warm dessert, I cut up an apple sprinkle a little cinnamon and stevia on it and microwave it until the apples soften. The smell of the apples and cinnamon are great and I feel like I am having apple pie - without the calories!
These are so crispy. You Cut raw potatoes into French fry sticks or chunks, then separate eggs and only use the whites. Whip the whites a little bit and then toss all of the potaoe in the whites. Take the potatoes, put them on a parchment covered cookie sheet and bake at 400 until they are brown. Don't forget to turn them after a while. They will become brown and crispy and have no fat, only additional protein. These really satisfy my French fry cravings and are good for you too.