Think Twice Before Cooking With Parchment Paper
Since I have a strong personal preference for avocados and incorporate them into almost every single meal (even though my children absolutely do not share my liking for them, which just means I get to enjoy the whole batch!), I’ve been transitioning to safer kitchen practices.
Instead of parchment paper, I now use:
- Silicone baking mats for my Cheesy Mashed Potato Puffs and other baked treats
- A light brushing of avocado oil on my baking pans—the heart-healthy monounsaturated fats are fantastic for relaxing my blood vessels and supporting my circulation, and they work beautifully as a natural non-stick agent!
- My well-seasoned cast iron skillet for roasting vegetables
