If eating healthy and saving money is important to you, like it is to me, you may find help pinching pennies by reducing your food waste at home.
You could save hundreds of dollars a year by spending a few moments getting creative in the kitchen with these simple meal-planning tips.
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Cook From Your Pantry
Before you meal plan, take a look at what you already have on hand and create a balanced meal with it, before the food goes bad!
I will use anything — and I mean anything — to put together a healthy meal quickly.
You may have heard “zen bowls, Buddha bowl and macro bowls.” In my house, we call it “Rebecca Bowls” because I’m creating a hodge podge.
These bowls are delicious and easy, and they feel “free” because I use ingredients I would otherwise lose in the next few days.
Balance Your Bowl
“Rebecca bowls” are rich in whole grains, protein and veggies. You can customize them to your taste and ingredients you have on hand.
You can assemble a party of flavors in a matter of minutes using leftovers and any other edible thing on hand that inspires you.
1. Start with a starchy base — usually a grain or bean, such as quinoa, brown rice, chickpeas, potatoes or soba noodles.
2. Next, pick your protein. My go-to is often leftover chicken or canned tuna in olive oil. I also love eggs and won’t hesitate to use them in any Rebecca bowl.
3. Now, think about what colorful veggies you can throw in to brighten up your bowl.
4. Toss in some fresh herbs if you have them, or top it off with a flavorful sauce. You can kick up the heat with a squirt of sriracha.
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You Can’t Mess It Up
It’s hard to go wrong when you use food you already have on hand. Plus, you get to enjoy a giant bowl of healthy food and feel virtuous for saving money.
Since I’ve been making my “Rebecca Bowls,” I have significantly reduced food waste. It’s a great opportunity to chop up the cucumber before it withers away in your crisper drawer.
Can’t Cook It? Freeze It
We all have those days when we over-purchased food we know we won’t use, and we’re thinking “darn it, this won’t be good when I get home,” and we toss it in the trash.
Instead, toss it in the freezer for use at a later date. This works for pretty much anything except fragile lettuces. Just be sure to remove most of the air from the freezer bag and date it.
Now, you’ll have more ingredients to choose from the next time you make a bowl.
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Embrace Your Inner Chef
You’re not a chef — neither am I. However, we don’t lack creativity. Use inspiration from your favorite chefs, foodie friends and memorable restaurant meals.
Be adventurous and willing to try something. If it doesn’t work, then you learned something new. You’re still ahead of the game. Perhaps the next bowl will knock your socks off and fatten your wallet.
More from U.S. News
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How One Dietitian Eats Well and Saves Money originally appeared on usnews.com
