Daily Wellness Challenge #21

One thing that I despise, is wasting food. I can’t stand the thought of throwing food out when there are so many people who go without.

Here are a few tips on saving money and reducing food waste!

~ Create a meal plan to help you spend less and waste less. Without a meal plan and a grocery list, you'll most likely find yourself wandering the aisles, grabbing whatever looks good to you. If you struggle with coming up with a meal plan, search the internet or visit sites such as $5 Meal Plan for help!

~ Eat Leftovers! I'm baffled over why some people have a hard time doing this....leftover lasagna and chili is amazing! Take the option to freeze what you are able to as well. This option is perfect for lunches when you're rushed in the morning.

~ Buy less and buy only what you're going to use. Shop in your pantry and cupboards first. By using what you have already, you won't need to spend more.

~ Buy what you love!! Focus on the foods that your family enjoys and gradually add new ones.

~ Buy local. It may seem like you're paying more, but the cheaper foods are often shipped from a far distance away. When you buy local, you're paying for a fresher item that will have a much longer life span.

~ Take smaller portions. Portion control is a big problem in society today. Many people over eat which leads to obesity. Perhaps take a smaller portion initially. Once you finish your plate, ask yourself if you really could finish another portion. If so, go back for seconds!

~ Store all produce properly. See below!

+ Tomatoes: Place on the counter to ripen. Only place in the fridge after they have been cut.

+ Melons: Cantaloupe and honeydew melons should not be placed in the fridge. Watermelons, whole or cut, are perfect for placing in the fridge.

+ Winter squashes - Place in a cool dark place.

+ Potatoes: Place in a cool, dark place. Do not place in the fridge.

+ Bananas: Keep these at room temperature. You can place bananas in the fridge without affecting the taste, but the peel will turn black which will seem visually unappealing. Very ripe bananas can be placed in the freezer. Hold under warm water to thaw the skin and then peel. Perfect for smoothies, baking breads, etc.

+ Berries: Remove spoiled berries once home as mold spreads quickly. Keep berries in the plastic container that they came in or in a paper bag with a paper towel on top of the berries, to absorb moisture. (Secret #1: Use perforated plastic bags to allow air to circulate while not letting produce dry out.)

+ Other fruits: Avocado, kiwi, stone fruits (peaches, plums, nectarines) - Ripen on the counter and eat within a few days. (Secret #2: Some fruits and veggies should not be refrigerated.)

+ Beans/peas: Store these in the fridge right after buying or picking them.

+ Onions: Store onions away from other foods, especially potatoes. Keep them in a cool, dark place. They can be refrigerated but can transfer their strong flavour/smell to other foods. Green onions should be placed in the fridge right after purchasing.

+ Asparagus: Cut 1/4 off of the bottoms and store upright in a small amount of water on counter. (Secret #3: You can store fresh herbs such as parsley, cilantro, oregano, sage, marjoram, basil, rosemary, tarragon, mint and chives in a tall glass with a bit of water at the bottom.)

+ Root vegetables (beets, turnips, radishes, carrots, etc.): Remove the tops and store separately in plastic bags with a damp paper towel to keep them from wilting. (Secret #4: You don't always have to peel your root vegetables, especially if they're organic or from your garden. Just give them a good scrub and enjoy!)

+ Salad Greens: Refrigerate until ready to eat. Keep them in the plastic tub that they came in and place a paper towel between the greens and the lid. Bagged greens should be washed in a bowl with a bit of white vinegar to remove dirt and bugs. Repeat washing until the water is clear. Pat dry or spin and then store in a plastic tub or plastic bag with a damp paper towel. (Secret #5: Head lettuce can tolerate more moisture, so it doesn't need to be super dry when placing back into the fridge.)

+ Cauliflower/broccoli: Wash in water and a bit of vinegar and store in fridge.

+ Mushrooms: Never soak mushrooms in water. Give them a rinse to get any dirt off, pat dry and store in the fridge.

~ Read the labels. There is a difference between best before and date of expiry. Generally, foods are good for at least as week past the best before date. If it best to observe and should you notice any odours or obvious signs of an expired food, discard it in to the trash.

~ Overlook imperfections. Just because an apple has a bruise or a banana has a brown spot, doesn't mean that it still can't be consumed. Simply cut around the 'bad' parts before you eat or decide to throw these items out. If you're dealing with mold, it's time to through the item out.

~ Some food waste in inevitable. For those instances, save food for the compost. Place a small compost bin under your sink and empty into your back yard compost pile when full or odours start to become noticeable.

xo

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