Category: healthy eating

Feeding a family or cooking for one, food waste is like tossing money in the trash. Here are my favorite tried-and-true food-saving hacks to make your groceries last longer, save money, and simplify mealtime.

1. Store Cut Onions Right

Once you slice an onion, store the rest in an airtight container or Ziploc bag in the fridge, cut-side down. It’ll stay fresh for up to a week—and your fridge won’t smell like a salad bar.

2. Revive Wilted Greens

Soak limp lettuce or herbs in a bowl of cold water with a few ice cubes for 15–20 minutes. They’ll perk right up! Bonus: dry them well in a salad spinner and store with a paper towel to keep the crisp going.

3. Freeze Overripe Bananas

Peel and freeze overripe bananas for smoothies, banana bread, or pancakes. Freeze whole or in slices—whatever fits your blender best.

4. Don’t Toss the Stems

Broccoli stalks, kale stems, and even herb stems are edible and flavorful. Use them in stir-fries, soups, or chop and blend them into pesto or smoothies.

5. Make a Freezer Scrap Bag

Keep a big Ziploc bag in the freezer for veggie scraps like onion peels, carrot tops, and garlic skins. Once full, use it to make homemade veggie broth—cheap, delicious, and waste-free.

6. Label and Date Everything

Use masking tape and a Sharpie to label leftovers and freezer items. You’ll always know what’s what and when it’s time to use it.

7. Freeze in Portions

Freeze sauces, soups, or leftover rice in muffin tins or ice cube trays. Once frozen, pop them out into a bag for perfect, quick portions.

8. Save Fresh Herbs

Chop herbs and freeze them in olive oil in an ice cube tray. Drop into hot pans for instant flavor when cooking.

9. Bread Going Stale? Don’t Toss It!

Turn stale bread into croutons, breadcrumbs, or French toast. You can also freeze sliced bread and toast it straight from the freezer.

10. Use the Freezer Like a Pantry

Got too many berries? Extra tomato paste? An open pack of tortillas? Freeze it. Most things freeze well—even shredded cheese, milk, or cooked pasta.

11. Keep Berries Fresh Longer

Wash berries in a solution of 1 part vinegar to 3 parts water, rinse, and dry thoroughly before refrigerating. It kills mold spores and keeps them fresh longer.

12. Store Apples Away from Other Produce

Apples release ethylene gas, which speeds up ripening. Keep them separate unless you want things to ripen fast (like avocados!).

13. Organize Your Fridge for Visibility

Keep older food in front so it gets used first. Label a bin “Eat First” to prevent stuff from hiding and going bad.

14. Make Leftovers New Again

Transform leftovers into new meals: roasted veggies into omelets, chicken into soup, rice into fried rice. A little creativity goes a long way!

15. Don’t Fear the “Ugly” Produce

Bruised apples and soft tomatoes still make great sauces, soups, or smoothies. When in doubt—blend it out!

Final Thought:

Being resourceful in the kitchen isn’t just about saving money—it’s about honoring the food we’re blessed with. A little intention can turn everyday scraps into something nourishing and meaningful.