This week, you all shared ideas about how you make unique sandwiches and use your favorite condiments. Plus, a question on whether “seedless” grapes are natural.

From Aisle By Aisle: Smart Picks For Condiments:
“You can add lots of flavor to things by dressing up condiments at home. A little garlic or lime in your mayo makes the flavor great, and you need less of the condiment. [It] also works with butter. Try chili lime butter on corn or honey butter on muffins. You may get some of the fat, but at least you’re not eating a laboratory of chemicals!” – Mary

“Homemade mayo: I usually use the dry seasoned packets from Kroger, use light German mayo and soy milk for the added ingredients that it calls for. It makes a huge taste difference than pre-made store-bought stuff, and it is healthier because you can control what is put in it.” – Erin, via Facebook

From Katie’s Healthy Bites: Pep Up Your Sandwiches:
“My all-time favorite sandwich is: two whole-wheat slices of bread with all natural peanut butter (with just peanuts as the ingredient), honey and slices of banana grilled on the George Foreman. It all melts together and creates a crisp outer layer that is fabulous to bite down on! I could eat this for every meal it is so delicious!” – Meredith

“You can really get creative with the PB sandwich…growing up my mom would make me PB with apples and raisins or bananas and chocolate chips for a treat…and I loved it ” – Katie

“I’ve always enjoyed spicy mustard with my peanut butter.” – John

From Market Watch: Grapes:
“I’m still confused on grapes not having seeds. Is this normal? Have they been altered in some way, and if so, how can this be safe to consume?” – Larry

Dana’s response: “Seedless grapes are special varieties that have been used by farmers for decades. They’re a product of good old-fashioned farming methods that involve cross-breeding and using cuttings from other plants — not genetic modification or harmful chemicals. These types of seedless grapes actually do contain very small edible seeds that don’t become hard or large enough to notice.”

Have a tip you think we’ll love, or a food question that’s been bugging you? Let us know on the blog, Facebook or Twitter.