In April, we are exploring ways we can be financially well. Given that food accounts for a significant portion of our incomes and budgets, let’s look at recipes and tips that can stretch our food dollars, reduce food waste and still allow us to have the nourishing food that is essential for good health.
Try these creative and cost-effective ideas to make use of food scraps you might otherwise throw out:
- Stockpile your scraps. Before you reach for the compost bin, save any bones, leftover carrots and their leafy tops, broccoli stems or limp celery and make a broth or stock! All ingredients can be kept frozen until ready to use. And don’t forget to save those glass jars to store your broth.
- Make a puréed soup. When you find your vegetables going soft faster than you can eat them, make a soup using your homemade broth. You can use cauliflower and celery leaves, kale stems, the dark green part of leeks, sweet potato with the skins, etc.
Wasting food is like dumping your money in the trash. Yet so many of us are guilty of this.
Here are a few waste-reducing tips and recipes:
- SuperCook: This website instantly finds matching recipes for ingredients you have and want to use up!
- Expiration Date vs. Best-Before Date: What is still okay to eat?
- How to become a financially wise food shopper
Batch cooking is a great way to produce meals and avoid having to buy more expensive restaurant or pre-made meals. It also allows you to have leftovers for lunches and to create healthy weekday breakfasts and snacks.
Here are some batch cooking recipes & tips:
It is one of the simplest ways of saving and prolonging food freshness. Freezing baked goods, snacks, fruits, vegetables and even full meals makes it easy to eat home-cooked food when you need a quick fix.
Here are some freezer-friendly recipes and tips:
Each week in April, we will be sharing tips, tricks and information to extend your food dollar and waste less. Become a UBC Health Contact to receive weekly reminders.