Keep nail bitten hands busy doing good

I have found an easy way to stop biting my nails and do a good turn for others at the same time! I have bitten my nails all my life, and especially do so when I sit down to do something like watching TV, when my hands are idle. A couple of years ago however, I began crocheting for charity and gift giving during these times. While being more conscious about what my hands are doing, I am also creating things to bring happiness to others. My nails grow and are stronger than they were, my hands are away from my mouth and I don't have the same urge to bite my nails!

4 simple and effective tips to stop nail biting

For some low cost and effective nail biting solutions which just might work, I can recommend trying the following:

1. For those who have a UV light for gel polishes, get 'IBX Strengthen'. This is a product you can put on underneath the gel (still using the lamp to set) to also help strengthen the nail. It won't get rid of the habit, but may allow for better results when they get any kind of length to them.

2. Carry a nail file. I would bite mine to 'neaten them up' so if there was a sharp bit or a daggy bit I would even them up. This was a never-ending cycle that led to very sore quicks! By carrying a nail file, you can make sure there is nothing that can snag or anything.

3. I actually think that a few months of artificial nails (I like 'Prescription Nails' by GO30 as they don't damage your natural nails as much) while you are breaking the habit is helpful, as they are very hard and you can't really bite them. I do find I still put them in my mouth or tap my teeth with them so I really need to break that habit too! But after that, refer to tip1.

4. This article is also a good one to read! https://hellogiggles.com/beauty/how-to-stop-nail-biting-10-steps/

Student secrets to eating for $15 a week

During my uni student years I developed a menu-planning and grocery shopping system that allowed me the freedom to eat well, generously fuel my bicycle-based lifestyle, entertain guests regularly and experiment with new recipes, all within my strict food budget of just $15 a week!

It works like this.

1. Decide how much you will spend on your weekly groceries. In recent years I have had to increase my spending to about $21 a week due to rising food costs and CPI, but the system still works really well when I use it and is a great way to separate needs from wants.

2. Choose the staples and basics that are to be made every week as needed. These could include soy milk, tofu, sourdough bread, yoghurt, sprouts, hummus, fresh lemon cordial, Anzac bickies, gomasio or whatever else you require.

3. Give the ingredients needed to make these staples first priority when making the weekly shopping list. If you have a local food co-op you can buy mostly organic ingredients with minimal packaging in exactly the amounts you need.

4. Check what else is in the fridge, cupboard, garden or neighbours' garden and pore over your large collection of second-hand recipe books to see what can be created with these other ingredients. Recipes which require two or less extra (and inexpensive) ingredients are preferred and a list of these and their corresponding cookbooks/page numbers is made and stuck on the fridge. There will usually be a selection of mains, side dishes, desserts, treats and beverages on the list.

5. Give the extra ingredients needed for the chosen recipes next priority on the shopping list. Over time you will intuitively know when your shopping list is 'full'.

6. Once out shopping, specials of the day such as a big bag of discounted apples or cheap cooking tomatoes take third priority. If not consumed within the week, these can form the basis of recipes chosen for the following week.

7. Last priority (and usually only considered after the register shows you are still under budget) are those inevitable temptations that one wants rather than needs. It often helps me to take my recipe list with me and remind myself that I can make a delicious self-saucing carob pudding at home for a fraction of the cost of the tiny chocolate bar I am now contemplating. All of a sudden the money seems much better spent on a kilo of brown rice!

8. Back at home, simply cross the recipes off the list as they are made. There will always be plenty of food for dinner parties or last-minute guests, and the sometimes tiresome decision of 'what to cook?' becomes easy.

Using this system I have never run out of food or felt like there was 'nothing to eat'. In contrast, I have stayed at many houses where, despite having pantries and fridges which are bursting with food, the occupants have driven to the supermarket and easily spent $30 or $40 just to cook up dinner for the night.

Seems unbelievable? Try scratching every processed food item off your own shopping list and see how many more kilos of real food you can come home with for the same amount of money. Don't forget too, to keep an eye out for trees in public areas which are loaded with fruit or nuts. I have used the $15 a week food budget for stretches of up to a year at a time, which means I certainly wasn't relying on stockpiles of food from more extravagant days tiding me over. Necessity breeds creativity, and I am so happy to have been forced early on to examine and separate my wants from my needs in this regard. Even when times are tough, I know I can eat well!

Doing things by thirds

Smaller portions means larger savings, as you'll see in this hint.

After having a little money left over from a gift voucher, I purchased a set of three small loaf tins. (each tin holds 1/3 of a normal cake mix). I made up a chocolate cake mix and baked it in three tins. I kept one cake aside and put two in the freezer as soon as they were cold. This meant the cake lasted three days instead of just one. I remove the bar cake from the freezer each morning and not long after the kids are enjoying their smaller slices of cake, with no complaints.

I have since carried this over to savoury dishes. When I make meatloaf, I put the mixture into one large tin as well as the three smaller tins. We eat the larger meatloaf for dinner and I freeze the other ones for lunches. This is working really well for me and the savings are huge.