I am SOO excited to bring this series! I am constantly looking for new and inspiring blogs to read, and I’m sure you are too! I have some oldy but goodies that I love reading daily, but I have some new ones that I’ve just become acquainted with.
I am so excited to bring you a guest post from a new blog each week!
This weeks guest is Emily of Sinful Nutrition fame. Emily is a fellow Health Living Blogs Ambassador and I am so excited for you to love her as much as I do! She is a wealth of knowledge and there is a list a mile long of her recipes I’m dying to try
Without further ado:
First off, thanks to Denise for sharing her blog space with me today! And thanks to YOU for sticking around and letting me chat about none other than my favorite topic: FOOD.
Specifically food waste. I don’t know how many times I’ve scrapped half a bag of baby spinach I couldn’t finish before it went bad, or counted endless tupperware containers with unknown leftovers in the fridge. Especially when you normally cook for one, leftovers and wilty vegetables pile up fast.
Being the frugal gal I am, I HATE seeing food go to waste. No onion peel or broccoli stalk goes unused in my kitchen. So I’m here to share some of my favorite and easy tips to help reduce food waste, and keep the cash out of the trash! (now I’m sounding like an oxyclean commercial)
Make Homemade Veggie Stock
Okay, this is probably my favorite tip of all, so I guess I should have saved it for last. Too late now! It always takes me 27 years to locate one measly can of vegetable stock in the grocery store, which is always loaded with MSG, sodium, and other additives that just shouldn’t be in vegetable stock. So I make my own!
Not only is it one of the easiest things to make, but also the cheapest. AKA practically free. Free = me. Just save every vegetable scrap you encounter (onion peels, garlic skins, carrot peels, celery tops, etc), store it in a gallon freezer bag, store it in the freezer until it’s full, then add them to a slow cooker, cover them with water, and watch veggie stock appear before your eyes! You can find a more detailed recipe over on my blog page.
Sometimes…okay most times it’s near physically impossible to eat leftovers every single day of the week without hating life. This is where a freezer becomes a single gals new best friend.. when wine and peanut butter are out of town. After you’ve made a giant pot of soup with your free veggie stock, or made a meal fit for the Brady bunch you can either be destined to be eating pea soup and lasagna for every meal, every day of the week, or you can freeze it!
I like to save half of the servings in the fridge to enjoy throughout the week, and store the other half in the freezer. This way it doesn’t go bad, and I can easily pull out a home-cooked meal from the freezer that’s ready in minutes. I love to store soup in re-purposed glass peanut butter jars so they are already in single-serve sizes ready to go for a quick lunch.
Makeover a Meal
Maybe you’re the one and done type when it comes to dinner. Like, the thought of leftovers is just cray-cray. Instead of leaving them in the land of misfit tupperware, give leftovers a new life with a makeover! You can transform just about any kind of leftover into a brand spankin’ new meal. Some of my favorites are:
-Leftover rice/quinoa into a stir fry
-Shredding baked chicken breast for quesadillas
-Roasted vegetables into a wrap or soup
Write It Out
Instead of giving everything the old sniff test to see if it’s good or not, a better idea is to write it all out. You can do this in two different ways:
Write what leftovers/ foods to use up on a dry-erase board and hang on the fridge or in the kitchen. Include when the date you made the meal on.
Use erasable markers or sticky notes and post right on containers. Write what meal is and when you made it. Leftovers should be eaten within 3-4 days after they’ve been cooked.
Last but not least, you can always make compost. Not only will you save scraps from going in the trash, but you’ll also be feeding your lawn or garden loads of nutrients. You can compost mostly everything that is not meat or dairy. Egg shells, tea bags, coffee grounds, vegetable scraps, even dryer lint! Even if you don’t have a garden yourself, I’m sure you know someone who could put all that healthy soil to good use.
I hope you save some cash and lost leftover souls, and never meet a food scrap you couldn’t handle! Be sure to hop on over to Sinful Nutrition and say hi!
What’s your favorite tip to reduce food waste?
Leftovers: Love ’em or hate ’em?