Fresh Basil Tricks

You never know where you will pick up a little prepping trick. I was watching the food network the other day, and the host was talking about knives, and cutting up some basil. I was taking notes on the cutlery AND his basil rolling.  (I know, I'm such a multi-tasker!!) Here is a little trick for your Friday afternoon. Now you will be cutting your basil in a flash, and you will look like a pro!

First, wash your basil and remove from stem. Make a stack of leaves. 

Next, roll the leaves into a little burrito. (Don't worry it's a "Paleo" burrito. ;) )

Finally, cut into the roll to get evenly slivered pieces of basil. 

Add to your favorite recipe and enjoy!

Onion Cutting Trick

Ever fought your way through cutting an onion? I am usually trying to go as quickly as possible to avoid the tears, yet I end up with a poorly chopped onion, and a floodgate from my eyes.  I recently came across this genius way to chop an onion. Not only will your onion be easier to cut, you will end up with beautiful, even looking bits. People everywhere will be astounded by your culinary skills!!! OK maybe not, but a good prepping trick is worth a lot in the kitchen. :) Enjoy.


Start by cutting off the roots (but not the root ball) and the top of your onion:

Next, cut into the top layer of the skin of the onion from one end to the other. . . 

Using the edge of your knife, peel back the corner from where you just cut, this will release the peel and you will be able to remove the whole thing in one swoop. . . 

Cut your onion in half (you can see the little bit of the root ball at the bottom of this picture) . . . 

Cut into the onion in a "sundial" pattern, cutting from the outside to the center of the onion. The trick here is to not cut all the way back into the root ball (notice how far back the knife is in the onion). . .

Now you can chop your onion without all the little parts slipping all over. Cut back to the root ball and discard the hard bit that remains. 

Knife Sharpening Tips

I LOVE using a freshly sharpened knife. Whenever I go to a friends house to cook I usually feel out of my element if the knives are dull. A good quality knife will last you a lifetime, if you treat it well. Frequent "sharpening" or straightening out of the blade is vital to the quality of your knife. Remember to use a chopping block and not a glass, ceramic or tile cutting board that will ding and dent your blade. If you are not familiar with how to properly sharpen your blade check out this video for a demonstration.

Fresh Grilled Fish Tricks

I have not ventured into the world of grilled fish very often. Not because I don't like fish, because I really do, but because it always seems so daunting and I never quite knew what to do with it. The reality is it is quite simple. Check out these grilling tips from Mark's Daily Apple. Happy Grilling!

Fresh Egg Trick

Do you love hard boiled eggs, but hate peeling them? Me too! Check out this video on how to get the shell off your egg without peeling them. That's right- no peeling. In a Paleo Lovers world, this could be revolutionary! Enjoy.

Fresh Spaghetti Squash Tips

It is amazing that I have not sliced off a finger or a friend's finger the many times I have been preparing spaghetti squash for cooking. Cutting them in 1/2 is a serious chore. Yes, I am a crossfitter, and yes that spaghetti squash works me over every time! My friend shared this little tip with me, and finally I can have my pride back. Now, I own that squash, not the other way around. :)


Simply cut off the top of the squash where the stem is. . .

Now it will be a cinch to cut the squash in half. . .

Remove seeds. Now you are ready to cook your squash.


Wondering how to cook the little veggie? Click here for some simple directions.