That's Fit

If you've ever had a case of food poisoning, you'll know why it's so important to keep cooking surfaces clean and to properly wash your food. Every step you can take to minimize the spread of bacteria and viruses is well worth it. All You Magazine has 7 steps for germ-free cooking:

• Use separate cutting boards. Use one cutting board for meats and another for fruit, vegetables, and anything else. Avoid wooden cutting boards as they can trap bacteria. Be sure to clean your cutting boards thoroughly after each use.
• Scrub fruits and veggies. Even if it says pre-washed, take the time to scrub fruits and vegetables off. A good scrub will help remove traces of pesticides (if you don't buy organic) and any other residue on the produce. It's even a good idea to wash fruits that you peel (bananas, oranges, etc.) to avoid transfer of pesticides or bacteria.

Got some healthy leftovers to store? Something you can take to work and eat for lunch? Something that will make a great dinner a second time around? If so, you'll want to properly store your food in the greenest of ways, says Jessica Jensen, co-founder of Low Impact Living. Here's how.

• Use glass first. It can be used over and over and is easily recycled.
• Go for aluminum foil next since it too can be recycled.
• Opt for plastic containers before bags because they can be reused and some can be recycled. It's best to use as little plastic as possible, though, since it's made from petroleum, a nonrenewable resourse.
• Last choice: Plastic wrap. It's only good for one-time uses and can't be recycled.

Are you already stressing today about what you'll do for lunch tomorrow? Here's an idea: Pass on the temptation to eat out -- it's much healthier and much more affordable to brown-bag it -- and consider throwing some of these items together. Don't wait until the craziness of morning arrives, though -- do it today so all you'll need to do as you head out the door for work is grab your lunch and go.

• Think fruits and vegetables, and drop a few servings in your lunch box. Portable fruits, like apples, oranges, and bananas, are great for snacks throughout the day.
  
• Top sandwiches with cucumbers, tomatoes, and spinach.
• Work in some whole grains but vary your choices from day to day so you don't get bored. Try popcorn, whole grain crackers and bagels, rolls, pitas, and tortillas.
  
• Consider making extra portions of healthy dinners so you can pack up leftovers for work the next day.
  
  

The message here: Plan ahead to beat the lunch rush -- and eat well too.

As fabulous as we at That's Fit think this blog is, the truth is there are hundreds of wonderful blogs on healthy living to be seen all over the blogosphere. So in this feature, Fit Links, we'll introduce you to some that have caught our eye.

If you eat seasonally, then legumes probably make their way into your diet at some point in the winter. I make bean soup all winter long, then never touch it in the summer time. Legumes are an excellent source of protein and energy, and are rich in fiber as well.

If you're a fly-by-the-seat-of-your-pants cook like myself, then you'll turn to canned beans of every variety. Dry beans are low and sodium, and you can reduce the gas factor by rinsing them and discarding the water after soaking them. (Learn more about the canned vs. dry debate here.)

Here are some delicious recipes to try this winter:

One of my personal favorites, Sapelo Farm's White Bean and Cabbage

Southwest Salmon and Black Beans. And, hey, while we're at it, why not a Black Bean Burrito?

How about a Three-Bean Turkey Chili recipe for all those leftovers next week? (Also gluten-free!)

And finally, a great looking hummus recipe!

Got a blog you'd like to see featured on Fit Links? Leave us a note in comments!

If you like your turkey, stuffing, and gravy better the second time around, you'll want to get your Thanksgiving goodies in the fridge within two hours of eating, says Kathy Bernard of the USDA meat and poultry Hotline. Fruit pies with no dairy can stay out (be warned: they may get moldy), but the other stuff must be kept chilly.

A few good food-storing options, recommended by the product experts at Reader's Digest, include Tupperware's Heat N Serve line -- it has a valve perfect for reheating -- and Stuffables, built to fit odd-shaped foods like a turkey leg.

If you're looking for good and secure stackers, give Rubbermaid's Premier containers a try. And for more on making use of leftovers, check out these Reader's Digest resources.

Weight Loss Dude recently asked the question Do Microwave Ovens Make You Fat? and I think he has a valid point. After all, what do we use microwaves for? Popcorn, frozen pizzas and other convenience foods that aren't good for us. But there's more to it than that -- there are several theories out there that using a microwave on your food destroys the nutrients in your food, and this could perhaps cause your body to store your microwaved food as fat.

I don't know how true this is but I think we all need to practice safe microwaving techniques; the microwave should never replace healthy home-cooking. Reheating healthy left-overs is fine, but make sure to avoid using the microwave for non-nutritious food.

What do you think?

Here's a new concept I hadn't heard of before: Replating. It's a new movement in which people leave their leftover food atop a garbage can for homeless people to eat. If there's no recycling bin nearby, I often leave an empty bottle or can next to the garbage can to save the garbage pickers the effort of sifting through the receptacle to get it, but this is a whole other story. Is that even safe?

It makes sense to give your unwanted foods to those who are hungry but it seems like there should be a better way than leaving it on top of the garbage can. Still, if it works and it's keeping hungry people fed, I'm all for it. What do you think?

Growing up, the roast beef from Sunday night's dinner was always used in beef dip for Mondays dinner. I used to hate that, eating leftovers, but now that I buy my own groceries and do all the cooking, eating leftover roast beef doesn't seem like such an awful thing anymore. The key for feeding your family leftovers is adding some variety. Nobody wants to have the same thing two nights in a row, so you need to figure out ways to incorporate what you had last night into a new dish for tonight.

Even though I complained about it in my youth, my mom's idea of making roast beef into beef dip was a good one. Here are some more suggestions from eDiets on how you make your leftovers seem new again. My favourite idea is using leftover chicken to make chicken wraps -- yummy.

What do you do with leftovers?

I wish someone would design a refrigerator that doesn't allow things to be pushed to the back. Out of sight equals out of mind at our house -- at least when it comes to leftovers. I subscribe to the theory "when in doubt, throw it out," but this chart takes all the guesswork out of whether something you "found" in the back of your fridge is safe to eat. Some things -- like chili -- just taste better the second time you serve them, but some leftovers are better suited for the garbage can!

So the Thanksgiving holiday has come and gone, but if your home is like most households in the U.S., you've still got some leftovers sitting in your fridge right now. Besides worrying about reheating foods to the proper temperatures, you should also pay attention to the dishes you're reheating those leftovers in. Many people assume that all plastic and paper dishes are safe for a quick reheat in the microwave, but just because a plate doesn't melt or set on fire in the microwave doesn't mean it's not adding dangerous chemicals to your food.

It's a serious enough concern that the FDA has released guidelines about which materials should be used to reheat foods in the microwave. The only dishes that should be in your microwave oven are glass and plastic dishes specifically marked safe for microwave use, no exceptions. Also, make sure to leave 1 to 2 inches of space between food and plastic wrap to avoid chemicals from the wrap being absorbed by the food.