Body Fuel by Mark Lauren

Author:Mark Lauren
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2016-01-18T16:00:00+00:00

Freeze fruits. Sometimes bananas get so ripe, you want to throw them out. I like to peel them, wrap them up, and stash them in the freezer. Frozen bananas make great smoothies. Another fruit that freezes well are grapes. Take them out when you want a cold, fruity treat. Freezing also works well for berries (raspberries, blueberries, pitted cherries, and so forth), which tend to go bad in a relatively short amount of time if you keep them in the fridge.

Freeze leftovers. Did you fix a meal so big that you’ve got leftover food? Package those leftovers in individual servings and freeze them right away. Whenever you cook, figure out how to double the recipe, then freeze the extras in meal-sized portions to save time and money.

Leftovers as lunch or snacks. Last night’s dinner makes today’s great lunch. Some of my favorite lunches are good leftovers. Maybe add new things to spice it up, such as fresh vegetables or a side of fruit. If a small portion of leftovers isn’t enough for a meal, it might make a good snack.

Brown-bag it. This saves money and gives you lots of healthful lunch options. A whole-wheat pita pocket filled with veggies or last night’s leftovers and fruit are good brown-bag choices.

Boil up some eggs. Hard-boil eggs so you’ll have a batch on hand. They’re good on bread and on salads.

Save food. Old vegetables can be added to stews or stocks. Tomatoes can be pureed into tomato sauce or salsa.

Soup’s on. Look to serve your family soup once a week. Soup is the ultimate money stretcher. Using the aforementioned preplanned menu, you can simmer the roasted chicken carcass from Monday’s meal for stock, add leftover vegetables, beans, or lentils, and serve with salad and bread for a tasty meal that can save $10–$12 each week.

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