Garbage Disposal Cubes: Naturally Deodorizes and Cleans

This week's tutorial is for an all-natural and easy solution to smelly garbage disposals. These cubes use citrus peel, baking soda, borax, salt and water to not only deodorize but clean your garbage disposal. The citrus works in two ways: The oil from the peel leaves a wonderful, fresh fragrance, and the acid helps eliminate odor-causing bacteria. The baking soda deodorizes the disposal and also works as an abrasive cleaner along with the borax and salt to get rid of grime and build up. They're not only easy to make but easy to use: Just toss one in with some running water, turn on the disposal and voila- A clean and deodorized garbage disposal!

I always feel so wasteful when I throw away the citrus skins after juicing them. It takes a lot of lemons or oranges to get just a little juice! I knew there had to be a use for the unused portions, and this is a great way to put the leftovers to use! Each time you juice a lemon, lime or orange, put the peels in a zip-top bag and store them in the freezer. When you've saved up enough, just thaw them out and they're ready to be made into Garbage Disposal Cubes.

Note: I used limes because they were on super sale when I bought them, but you can use limes, oranges or lemons, or a combination of the three. It's totally up to you. However, since the fruits vary in size, you'll need to adjust the amount of peels needed depending on what fruit you use. Before measuring, cut the peels into about 3 inch pieces.

Makes about 18 cubes

Ingredients

• 2 cups juiced citrus skins and peels ( about 6 limes OR 3 lemons OR 2-3 oranges) -do not use the juice
• about 1/2 cup water
• 1/3 cup baking soda
• 1/4 cup Borax
• 1/4 cup any type coarse salt (I used epsom)

Method

Use a food processor to combine citrus peels with enough water to make a wet paste, about 1/2 a cup.


The moisture should be wet but not runny

Stir in the baking soda, Borax and salt.

As soon as I added the baking soda, Borax and salt, the mixture turned neon yellow!

Spoon the mixture into ice cube trays and press down lightly to pack each cube. Transfer trays to freezer.  Once the cubes are totally frozen (several hours), pop them out of the ice cube trays and store in the freezer in a zip-top bag.



Please forgive the poor photos, my condo has terrible lighting!

 

To deodorize and maintain daily or after each use, turn on cleared garbage disposal and add one or two cubes with running hot water.

To deep clean or for very heavy odors, add three or four cubes to garbage disposal with 1/2 cup water. Turn disposal on and off very briefly. Let sit for 1/2 hour, then turn on disposal with running hot water to clear.

Lemon-Poppy Seed Cookies

Think of the last time you ate a 'healthy' cookie. It probably tasted something like cardboard, right? That's the problem for us health freaks-cuisine can easily be made healthier, but it gets complicated with baking. Baking is a science, so it's hard to swap out fattening ingredients with more nutritious ones- it completely changes the chemistry of the recipe! But with a little know-how, you can make a delicious, and nutritious cookie. I put my know-how to work with these Lemon-Poppy Seed Cookies. I saw the original recipe in Martha Stewart Living Magazine, and like a mad scientist set out to make a lower calorie, guilt-free version. I swapped oil with yogurt, sugar with Splenda, and white flour with whole wheat. Friends and family agree, this recipe is a keeper! Enjoy with a hot cup of tea!




Lemon-Poppy Seed Cookies
Adapted from http://www.marthastewart.com/recipe/lemon-poppy-seed-cookies-edf
Serves 26

1/2 cup whole wheat flour (spooned and leveled)
1/8 tsp table salt
1/4 tsp baking soda
1/4 cup Splenda
1/4 cup sugar
2 large egg yolks
2 tbsp poppy seeds
1 tbsp fat-free vanilla yogurt
1 packed tsp finely grated lemon zest
1 tsp lemon juice
seeds from 1/2 vanilla bean (or 1/2 tsp vanilla extract)

1. Preheat oven to 350.
2. In a medium bowl, combine flour, salt and baking soda.
3. In a small bowl mix together sugar, Splenda, egg yolks, poppy seeds, yogurt, lemon zest, lemon juice and vanilla seeds.
4. Stir mixture into flour until just combined.
5. Drop dough by teaspoons 2 inches apart onto a Silpat or parchment paper-lined cookie sheets. 6. Bake cookies 10-14 minutes, rotating 1/2 way through. Cookies should be lightly golden brown.
7. Transfer to wire racks and cool completely.
8. Store in an air-tight container.

Nutrition Facts
Calories: 23 Fat: .7 g Cholesterol: 15.5 g Sodium: 23.4 mg Carbohydrates: 4.3 g Fiber: .3 g Protein: .6 g

Lamb Chops with Lemon Thyme Couscous and Cherry Plum Reduction

When I was a small child, I dreamed of becoming a clasically trained chef. But after watching countless reruns of Jacques Pepin, Emeril Lagasse and Julia Child, I learned that many, if not most dishes, are composed of hardly-healthy ingredients. The food tastes wonderfully, of course. But for the health conscious chef and diner, these delectable dishes are not generally an option. Luckily, you can cook equally delicious meals at home, minus the extra fat and calories. There’s no need to skimp on flavor and quality when you’re watching your weight, and you don’t need to cover your protein in butter or cream based sauces. With a little creativity, you can eat just as well as the Chefs of France, in your very own home.

My newest recipe is inspired by the concept of ‘High end-low calorie’ food. Lamb Chops with Lemon Thyme Cousous and a Cherry and Plum Reduction. The lamb chops are broiled instead of braised to cut back on fat. The couscous is whole wheat instead of nutritionally-deficient regular couscous, to offer more fiber and nutrients. The cherry and plum reduction is made of just three ingredients, and is sweetened and thickened by the fruits’ natural sugars. The lamb is rich and perfectly seasoned, the couscous is light and fragrant, and the Cherry-Plum reduction is a touch tart balanced with natural sweetness. Homemade, healthy food that you would expect to find on a pricey restaurant menu. Top Chef here I come!

Lamb Chops with Lemon-Thyme Couscous and Cherry-Plum Reduction

2 Small lamb Chops (With bone, about ½ pound)
1/3 cup Whole Wheat dry couscous
1/3 cup reduced-sodium, fat free chicken broth
8 bing cherries, pitted, quartered
1 plum, chopped into ¼ inch pieces
½ tablespoon balsamic vinegar
1 medium clove garlic, minced
Thyme
1 lemon
Black pepper
Salt
Cooking spray (or olive oil spray)

1. Season the lamb chops generously with salt, pepper and thyme. Set aside.
2. In a small sauce pan, heat a small spritz of cooking spray over low heat. Cook garlic until slightly tender and translucent, about 2 minutes. Add chicken broth, black pepper to taste, and about 1/4 teaspoon dried thyme. Bring to a boil, stir in couscous, a squeeze of lemon juice, and about 1/2 teaspoon lemon zest. Remove from heat, cover and set aside.
3. In a separate small sauce pan, cook the chopped plum over low heat. Use a fork or potato masher to slightly mash the plum. Cook for about 4 minutes, or until the plum juice starts to thicken. Stir in the cherries and continue to cook over low heat.
4. Meanwhile, heat the broiler on medium, or about 500 degrees. Place the lamb in a lightly greased, oven safe skillet, and cook for a total of 12 minutes, turning halfway through.
5. Finally, add a pinch of black pepper and balsamic vinegar to the fruit reduction, and cook until reduced to a thick sauce.
6. Let lamb rest for 2-3 minutes before plating. Plate couscous first in a small mound and spoon the cherry-plum reduction on the rest of the plate. Place lamb chops on top of sauce, leaned against couscous. Enjoy!

Nutrition: Calories: 425 Fat: 8.6 g Cholesterol: 85.1 mg Sodium: 405.3 mg Carbs: 54.9 g Fiber: 3.9 g Protein: 34.4 g

Lemon and Herb Whole Wheat Pasta

All the 'Eating' holidays have passed: Halloween, Thanksgiving, Christmas, New Years and Valentines day. Whoever made up these holidays were smart to place them in the winter- when those extra pounds you gain are hidden under your sweaters and coats! As quickly as Valentines day has passed, so has my chocolate craze; It's back to healthy eating, and that means healthier recipes, too!

Many people who follow a healthy diet tend to avoid pasta. It's filled with starchy carbs and little nutritional value. I love pasta, and it was one of the hardest foods to 'give up.' However, I recently discovered Whole Wheat pasta. I always saw it in the grocery store, but I expected that common aftertaste that accompanies many wheat foods. What I found, though, was a flavorful spaghetti that I happen like better than the white pastas. And it's packed with fiber and protein and just 180 calories per serving.

This recipe goes beyond being good for your figure: Garlic is potent with antioxidants and is known to help prevent cancer and heart disease. It's also a natural antibiotic, helping to ward off colds. Olive oil contains monounsaturated fats, the 'good' fats. Olive oil also contains antioxidants which can promote heart health. Lemon also contains antioxidants which have anti-cancer properties, as well as tons of Vitamin C! Rosemary ALSO contains anti-cancer properties and can act as a mild diuretic, helping reduce inflammation in the body. Besides this recipe being delicious, it's great for your weight and health...So get cooking!

Lemon and Herb Whole Wheat Pasta
Makes 1 serving
2 ounces (or 1 serving) Whole Wheat spaghetti (I like Ronzoni Healthy Harvest)
1 medium clove garlic
1 teaspoon total of dried or fresh herbs such as rosemary, basil, oregano
1 teaspoon lemon zest
1 teaspoon olive oil
fresh lemon juice
sea salt
pinch black pepper

1. Prepare the pasta as according to the package, making sure to generously salt the water.
2. While the spaghetti is cooking, finely mince the garlic.
3. Combine herbs, a pinch salt and black pepper and garlic.
4. Using the side of a large knife, form a paste by dragging the knife repeatedly over the garlic mixture. (Use a few drops of olive oil if needed)
5. Combine the lemon zest and garlic paste together.
6. When the spaghetti is cooked, drain and rinse.
7. Empty the water from the spaghetti pot, and return to medium-low heat.
8. Heat the olive in the pot, and stir in the garlic, lemon and herb paste.
9. Finally, add the pasta to the pot, and toss with the oil and garlic and herbs, until heated.
10. Serve with a pinch of lemon zest, and a squeeze of fresh lemon juice. Enjoy!