She is offering the Choice Mom community her tips for healthy food preparation, which will be posted here on an ongoing basis.

• The best way to store celery is in aluminum foil. The foil holds moisture in which prevents dehydration, but allows gases that cause limpness and discoloration to escape. The celery literally stays crisp and green for twice as long as it does wrapped in plastic wrap.
• I don't know where fruit flies come from, but I do know how to get rid of them. Fill a small bowl with vinegar and put a few drops of dish soap into it. The vinegar attracts the flies and the dish soap breaks the surface tension so they can't escape.
• Fresh Gingerroot is great to have hand, but you always have to buy more than you need. Good news! It freezes very well. Just wrap it in paper towels (unpeeled), put in a zip lock and into the freezer. Cut off pieces as you need it, peel and it's ready to go. It will keep for up to 3 months. Second only to garlic, ginger crosses the line between the culinary and medicinal worlds being known for it's both it's flavor and calming effect on nausea.
• As it turns out, Light (or Lite) Olive Oil is only lighter in color and flavor and not in calories. Another example of misleading labeling. Be careful out there!
• For lighter and fluffier rice, place a clean dish towel over the pan with the just cooked rice and replace the lid. The cloth will absorb excess moisture which will keep the rice from getting soggy while you're waiting to serve.