Homemade “Pam” Nonstick Spray. This is an important facet to your cooking that must be addressed. How often do you use nonstick spray? Almost everyday in our household. Do you know what chemicals lay within this simple spray? Do you know what you are blindly putting into your body as well as your families?
I will give you a simple transition to kick the nonstick spray to the trash and make your own. Don’t resort to butter or coconut oil as you will be adding hundreds of calories without even realizing it; directly into your prepared dish.
Instead of using butter or coconut oil you will save time and money by making your own nonstick spray. Don’t buy Pam Spray as you will be purchasing preservatives and chemicals when you can easily make your own at home!
Speaking of chemicals, after reading a couple different articles on the ingredients in Pam cooking spray, come to find out they use an ingredient called Propellant which also resembles propane and nitrous oxide. Neither of these are chemicals I prefer to eat with my eggs and bacon in the morning. Yikes. This actually defeats the purpose of homemade meals when you still have the chemicals floating around in forms such as this.
I reluctantly admit that I used to purchase the store bought product without thinking twice. When I ran out, I started to think about it and if it really was worth purchasing. To be honest nonstick spray works really well. I never had problems with anything sticking so I was a little doubtful about transitioning over. I thought I would start by using butter or coconut oil and wiping down the pan, but when I realized how much I bake and cook, I was using a lot of butter (and calories) just to create a nonstick surface. I began making my own nonstick spray and love it and am happy to see my butter stay put in the fridge rather than adding hundreds of calories to simply keep the food from sticking. :)
Please, any of you out there who have any form of Pam Nonstick Spray, toss that sucker in your trash and make your own today! All you do is take equal parts lemon juice and olive oil (or vegetable oil), whichever you prefer and combine in a mini spray bottle. Label and place in refrigerator. Lemon juice needs to be refrigerated once opened otherwise it will spoil almost immediately.
When you go to use it, shake well. This works like a gem and you can rest easy knowing you are avoiding any propellant in your homemade meals.
Those 30 seconds it takes to create this product is something worth doing!
Moment of Truth: When preparing homemade meals, stick as close to it’s original form to help avoid preservatives. These days it takes a lot more work to avoid added ingredients but your body and family will thank you!