Paring down excess and no longer used "stuff" can be a daunting task. Where does one begin? I designate a large box and as I come across something I no longer need or want, I put it in the box. I actively look for things to get rid of. When the box is full, I take it to one of the local thrift stores that do good deeds in our community. It's a win-win situation! And if you're so inclined, it might also qualify as a tax deduction.
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A few days ago I posted a suggestion to always keep a box ready to put things in for donation as you run across them during your day - always keeping an eye towards things you no longer need or want. If you plan on using the donation as a charitable tax deduction I would suggest keeping a pad of paper and pen with the box so you can list the items as you place them in the box. This is more efficient than going back later to list everything. This has worked wonders for me to pare down stuff.
I don't use the full amount of salt, called for in the recipe, while the food is cooking. It is so much easier, for the individual to add the amount of salt, or other seasonings, to their own plate, without overdoing, for someone else, that might be on a lo-sodium diet. When I cook, bacon or ham, I take cool water and rinse the excess salt off, by rubbing the meat, as the water is running over it.
If too much salt, may have been added, place a pared potato in the pan, to absorb the salt.
I take my favorite ordinary recipes and try to pare them down using healthy alternatives until I come up with a combination that tastes good and is lower in calories using the sparkpeople recipe calculator. For example, I never use white flour anymore, always whole wheat. I use applesauce instead of oil. I always add a tablespoon or two of ground flax seed or bran to my baking to pump up the fibre. Little changes go a LONG way. :)
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