Last updated on August 2nd, 2019
On average, Americans waste more than 20 pounds of food per person per month. Make the most of groceries, reduce trash and food waste, and save yourself money with these 12 simple ideas. I have also included a few recipes that utilize multiple food scraps to feed your family on a budget.
Add all inedible vegetable trimmings—carrot peels, zucchini stems, onion ends, celery root ends and more—to a large ziptop bag in the freezer. When the bag is full, add trimmings to a large stockpot, cover with water, and simmer for 4–6 hours to make rich vegetable stock.
Make a stock by covering a pile of chicken bones with water in a large stockpot. Bring to a simmer, and cook for 3–4 hours or until reduced by half and golden brown.
Toss with a bit of sugar and cinnamon. Bake on a parchment-lined baking sheet at 400˚ for 10 minutes to make chips.
Peel the outer skin of citrus, avoiding as much of the white pith as possible. Dry in a 200˚ oven for 2–3 hours, and add to herbal teas. You can also infuse water by tossing peels in and letting them steep for a while.
Of course, you can always use past-their-prime bananas to make banana bread. But they’re also good in smoothies and milkshakes, or frozen slightly and blended into one-ingredient “ice cream” or whipped into a nutritious pudding with avocado and peanut butter.
Use parsley or basil stems right along with the leaves in a batch of pesto.
Add to a simmering pot of minestrone or chicken noodle soup to impart flavor.
Make chips by tossing potato peels with a drizzle of olive oil and salt. Bake on a rimmed baking sheet at 400˚ for about 10 minutes.
Chop the thick outer leaves into slivers; then sauté quickly in olive oil with a thinly sliced garlic clove, salt, and pepper.
Toast, and crumble into bread crumbs to use in meatballs. Or cube, and toss with tomatoes, diced cucumber, chickpeas and vinaigrette for a quick panzanella-style salad. You can also toast and toss into a food processor to make bread crumbs. Use bread crumbs right away, or store in a ziptop bag in the freezer.
Cover scraped vanilla beans completely in sugar in an airtight container. Store for 1–2 weeks; then use vanilla-scented sugar in baked goods or stirred into tea.
Author Credit: Amy Palanjian
Art Credit: Jennifer Olson and New Hope Network
This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.
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