Health on the cheap: Use every bit!

We throw away a lot of food every year. Literally tons.  One third of all the food worldwide gets thrown in the trash. That’s crazy! Not only are visions of starving people flashing through my mind as I type this, but it’s like taking money, crumpling it up, and tossing it into the trash. In the US alone, we crumple up those dollars to the tune of $48.3 billion every year. Every year!

My goal with this particular series is to help you save money while getting the nutrients you need. There’s an easy way for you to save on your grocery money every month: Stop throwing away food!  Done!

Kidding!

I know it’s harder said than done. We throw away food mostly because we never got around to cooking it or we don’t eat the leftovers. I have been guilty of both of those things. But we can fix this problem if we are more intentional about what we do with food.   These ideas and tips will help you save money and keep delicious food out of the garbage.

1. Plan for those leftovers. The first step really is to have a plan, as I discussed in the first post of this series.  I cannot stress how important it is to have a menu that reflects the time and energy you have to prepare food. Part of that plan should include what you are going to do with leftovers. I like to make more food than we will eat in one sitting so that I have food already prepared for lunch the next day. As we are cleaning up after dinner, my husband portions out the remaining food and puts it in to-go containers so that the next day we just grab and go. Done! No food waste.
2. Don’t make more than you need. If you are someone who does not like to eat leftovers, then be conscientious about how much food your family will really eat. If you always have leftover food, reduce the amount you make or figure out a way to incorporate the excess into the next meal. If you always make too much quinoa, you can either reduce the amount or use it in another recipe. For example, you can make a quinoa porridge for breakfast by sautéing a chopped banana in some coconut oil and adding the leftover quinoa and a few splashes of coconut milk until you get the consistency you like.  It’s delicious with cinnamon and pecans, too!
3. Rescue the produce! Even the best planning in the world can’t keep your produce safe. There may be times when things just come up and you weren’t able to roast that squash or use those herbs like you had planned. But before you let them compost in the crisper drawer, pull them out and toss them into a freezer bag. I freeze vegetables, herbs, and scraps to make vegetable broth. In addition, every time I juice, peel, chop off an end of a vegetable, herb, or fungus (mushrooms are the best), I put the leftover odds and ends in my freezer bag. Before you know it, you have a bag of rescued produce and scraps that will soon shine as broth. Check out my how-to here.

No one wants to throw away money, especially on nutrients that heal our body and give us the energy we need. I hope these tips inspire you to be more intentional about the food you buy and the food sitting in your fridge.  I would love to hear your thoughts on the topic, so let me know what your thinking in the comments.

For more in this series check out Health on the Cheap: Have a plan! and Health on the Cheap: Eat all the produce!