I’m embarrassed to admit I stayed up later than my usual bedtime last night, not to get ahead on stuff or clean the house, but to watch The Bachelor (hangs head in shame). SPOILER ALERT. I fully admit I got suckered into the finale, then couldn’t turn it off because I was sure once Whitney saw Chris’ obvious love for Becca that things would explode in some serious on-air drama. Nope, and now I’ve lost an hour of sleep over it. Some lessons are only learned the hard way (sips coffee).
I’m in my kitchen for what feels like 75% of the day. I’m constantly cooking, cleaning or prepping. For the most part I really enjoy it, though I’m all about making things as easy as possible. To do so, there are a few items I keep on my countertop at all times to make life easier.
Agave Nectar. Agave nectar is a liquid sweetener that is sweeter than sugar and mixes into hot drinks better than honey (in my opinion). I don’t use it often but I do like it in my apple cider vinegar concoctions, drizzled on oatmeal or anything else that needs a touch of sweetness. If you’re into it too, make sure to grab organic. Almost all agave in the US in imported from Mexico and some shipments have been turned away due to excessive pesticide residues.
Olive oil spray. I use a lot of olive oil for cooking and roasting. I love having an option to spray just a little rather than pouring it into a bowl and tossing to coat. Call me lazy, but omitting cleaning an extra dish is always worth it. However, I do not recommend the exact mister I have pictured because it actually just broke- boo! Anyone have the Misto? Thoughts?
Apple Cider Vinegar. I love me some ACV. I drink it with hot water, lemon and agave as often as I remember, and more when I feel some congestion rear its ugly head. I also keep it handy to add to bone broth (the vinegar helps pulls the nutrients out of the bone) or to add to slowcooker pulled pork or beef (helps break own tougher meats).
Chia Seeds. I first put these little guys in a shaker jar years ago and Hailey has been hooked on ‘sprinkles’ ever since. Keeping them handy like this makes it easy to shake them onto oatmeal, yogurts, toast with peanut butter and sometimes odder dishes like scrambled eggs (whatever you want kiddo!). I see no harm in sprinkling on some extra omega-3s whenever the mood strikes.
Different Kinds of Salt. Before I was into cooking I was perplexed why anyone needed more than just plain table salt. Though I still keep that around for recipes and baking, I keep Himalayan Pink Salt and Kosher on the countertop for most of my seasoning. Himalayan salt is known for it’s purity and quality of mineral content. I think it has a more robust flavor when sprinkled on food. Coarse kosher salt has a larger surface area which allows me to use less of it while getting more salt flavor. I use this to sprinkle on roasted vegetables, in soups, etc.
Do you have items that you keep on your countertops at all times?
What items do you use most often is cooking?