Are you sick of wasting food?

If you’re anything like me, you’ve wasted food at one time or another because it wasn’t stored properly after you bought it, or it was hidden in the back of your refrigerator and you totally forgot it was there!

Well, we’re going kick that problem to the curb.

These food storage tips will help you waste less food and save more money. No more throwing that wilted lettuce or moldy zucchini in the trash.

Bananas:

Separate your bananas and wrap each stem in plastic wrap. This slows the release of ethylene gas, which is responsible for the banana ripening, as well as ripening other fruits stored around the bananas.

Berries:

Wash berries in 1 part vinegar/10 parts water. Rinse, dry and refrigerate in a container with airflow. Make sure the berries are completely dry.

Lettuce:

Remove from the plastic bag and put into a glass container or if you bought them in a plastic container, you can keep them in that. But always add a paper towel on the bottom to absorb excess moisture.

Fresh Herbs (Parsley, Cilantro, Etc.) & Asparagus:

Trim the ends and put in a cup of water with plastic bag over top in the refrigerator. You can also place them in a cup of water and store on a counter with indirect sunlight.

Apples:

Store apples in the refrigerator crisper drawer.

Celery, Cauliflower, & Broccoli:

Cut to desired size and wrap in tin foil to keep crisp.

Pineapple:

Take off the green top of the pineapple and flip upside down. This distributes the sugar in the fruit and helps it stay fresh longer.

Hard Cheese:

Wrap in parchment paper and store in the refrigerator.

Mushrooms:

Store in a paper bag in the refrigerator.

Onions, Potatoes, & Garlic:

Store in a mesh bag or container with airflow. Store potatoes separately from the garlic and onions.

Carrots & Beets:

Remove green tops before storing in the refrigerator. The green leafy tops draw out moisture which causes the veggies to go limp and even lose flavor! But you don’t need to toss the green tops. Use carrot tops to make pesto and saute beet greens for a nutritious side dish!

Nuts & Seeds:

Store in the pantry if using within 2 weeks. Otherwise, store in the fridge or freezer. Nuts and seeds, since they are high in fat, can go rancid easily. I love using these Stasher Bags to store nuts!

How to be super savvy with your groceries:

• Wash and prep all fresh fruits and veggies immediately when you get home from the store! This makes you more likely to eat them throughout the week.
• Post your shopping list on the fridge AFTER you return from grocery shopping. This will help to remind you of what you purchased in case things get lost in the refrigerator or pantry.

How to store prepped food:

Use glass mason jars or containers. Glass is preferred over plastic – especially if reheating! I love these ones.

 

If you’re notorious for wasting food and can’t seem to get a handle on it, the Prep Like A Personal Chef Ebook will be your new best friend. It has all the how-to’s for easy and quick meal prep plus 35 recipes that use minimal ingredients (which means less food waste)! Check it out here. 

 

With joy and health,