Don’t let it go to waste – a lit­tle plan­ning will make your food shop go the dis­tance

Women's Health (UK) - - EAT SMART -


To stop the rem­nants of that de­li­cious week­end loaf go­ing to waste, slice what’s left on Sun­day and freeze it. No mouldy crusts, no try­ing to slice a half-de­frosted block of bread. Win. DON’T CHUCK AGE­ING BA­NANAS Peel, chop and freeze those bad boys. They’ll lend a lovely creami­ness to smooth­ies or, blended on their own, make a great sin­gle-in­gre­di­ent ice cream al­ter­na­tive. DO A LUNCH-SHARE You know, like a car-share, but for food. Take turns mak­ing your mid­day meal with a work friend – or your house­mate – on al­ter­nate days or weeks. It’s the fu­ture. DOU­BLE UP ON DIN­NER

Eat half now, then store the rest in a Tup­per­ware. Let the food cool be­fore seal­ing and pop­ping in the fridge. Per­fect for when you come home from the gym hun­gry.

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