No Use Crying Over Chopped Onions

It happens to all of us. You’re making dinner, using a recipe that calls for onions. You grab an onion from your pantry or countertop and tears uncontrollably start running down your face the minute you cut into it. Well, cry no more!


To help understand the science behind your tears, I’m going to geek out a tiny bit. Onions contain naturally occurring sulfur compounds. When you cut into an onion, you break the cells within the onion, releasing enzymes. These enzymes react with the  sulfur compounds, which start drifting up towards your eyes. When our eyes are exposed to irritants such as dust, pollen, or in this case, sulfur gas, the brain triggers the production of tears to wash away the irritant. The combination of water from your tears and sulfur gas form sulfuric acid, which is the reason for the burning sensation and your mascara running down your face.

To keep from crying, my go to method is to refrigerate onions for an hour before cutting them. The colder temperature helps to slow the enzyme-sulfur reactions and changes the chemistry in the onion. Give it a try! No tears, I promise.


P.S. Proper long term storage for unpeeled onions is in a cool, dark, well ventilated place. Onions should not be stored in the fridge for a prolonged period of time since the increased humidity will actually cause them to spoil faster.

Let’s Get Tropical!


I have a major sweet tooth, but I find myself craving a lot of fruit, especially anything tropical in the summer. I love me some mangoes, coconuts, pineapples, and lychees. Yum!

It’s technically not summer anymore, but it sure doesn’t feel like fall yet in LA. I recently tried something new and served this pineapple whip at a party we were hosting. I’m so happy it ended up a being a hit, especially since it only takes 5 minutes to make! You’ll be able to please both the health nuts and the big butts {lol} with this quick and easy recipe.

What You’ll Need:

  • 1 ripe pineapple, chopped into cubes, then frozen overnight OR 16 oz. bagged frozen pineapples
  • 1 cup coconut cream {I bought a can from Trader Joe’s}
  • Optional: lightly toasted coconut flakes as a topping


  • Add the frozen pineapple cubes and coconut cream in a high speed blender
  • Blend until the mixture turns into a smooth and frosty thickness
  • TIP: blend and stop periodically to ensure it doesn’t turn too liquidy. You’ll also need to scoop down the pineapple from the sides of the blender.
  • Pour into dessert cups
  • Optional: top with lightly toasted coconut flakes.

Serving Size: 4


Give it a try and tell me what you think!