Good Lifestyle

Sad but true: one third of all cultivated foods and products on this planet will eventually be balled, the United Nations reported. Americans are among the greatest guilty, averaged about 210 to 255 pounds of food waste per person per year. Of course, part of this occurs on farms and manufacturing plants. But a large part of the food waste pie occurs in homes and businesses that serve consumers directly (such as grocery stores, catering centers and restaurants),An America feed The analysis reveals.

When working on thinning, you can also cut your grocery budget and your food footprint at the same time. We turned to the leaders of pros-professionals - for relooking ideas of warned remains to make it a kilker to do just that. And for more advice on how to give your new life remains, subscribe toEat this, not that!magazine and get 50 percent of the coverage price!

"The more you are aware of the garbage, the more you can reduce," said Stephanie Izard, Chef and Owner Girl and Goat, Little Goat and Duck Duck in Chicago. "Every time you are going to make groceries, make small changes and think that every meal would cause delicious remains."

After creating a lot of hummus, for example, enjoy the maximum additional Tahini in a dip for vegetables or cooked chips. "Mixing a tahini spoon with lemon juice, chopped garlic, plain yogurt and olive oil drizzle", suggests Izard, a header who recently associated with the morton salt for the 'Food waste erasure initiative.

Stuck with extra chicken after dinner or post-meal preparation for the week? "The grilled chicken or roasting pan makes the best chicken salad! Just chop a few remnants of grilled vegetables, mix with Mayo and stir in cubic hen," says Izard.

If you are in the "Spice, it's a beautiful", follow the head of Jodi Moreno, recipe developer, author ofMore with less: the entire food of the food made irresistibly simple and creator of the blogWhat cooks well. "I usually spinning gilled chicken remains in a curry chicken salad the next day." Add a spoonful of curry powder at the base of the Mayo or the plain yogurt and serve the creamy chicken salad on a lettuce bed or a piece of wheat toast.

Come summer, your garden could go faster than your garnish game. Make the most of theHarvest of herbs And the leafy greens of vegetables, including radish, carrots and beets, suggest Moreno. "Once I'm chopped and served the vegetables themselves, I grab my culinary robot and green vegetables. Add garlic, nuts and olive oil and you have an almost snapped pesto . " Fly again more of our ideas to take two! Discover ourTop 17 hacks for remnants of food remains.

"Sometimes I'm crazy and do it on purpose. Yes, really! While I'm shooting together dinner a weekend, I could produce a little bit of something so that I have some remains to eat in different ways (With other ingredients I can have in the fridge) Throughout the week, "says Moreno." I'm also a big fan of finding creative ways to use vegetables in my refrigerator before turning. " One of the fastest ways to follow the costume: the layer of grilled meat, greens and herbs at the top of a tortilla, Nori Wrap or rice paper for lunch.

These take-out containers are useful, real. They also contain four servings each, so it means even if you double on the starch at dinner, you will always have a remaining cup. Channel your leader top interior like izard and catch a wok. "I like to dofried rice. On the day of the day makes the texture better and in addition to the grain and an egg, you can integrate near any other remains that you have in your refrigerator, "she says.

Complementary complementary ideas:
● tofu + carrots + peas
● Shrimp + water chestnuts + peas
● Pork + pineapple
● Chicken + Kale

Use your noodle (s) as a head of iron. "I'm treating cookedPasta Very similar to rice rice. Make a jump! In a large skillet, use pliers to reach a portion of any pasta cut with reduced soy sauce, a little butter, your favorite vegetables and a pinch of salt, "she says.

Pavlova macaroons or soft pillow and you will be left with a light anti-air fight and a sunny side excess. (AKA All the yellows that have been separated from the whites used in the desserts!) Moreno one again dream of the dip. Aioli, in particular. All classic French condiments must come into competition: a yolk of eggs, a large gland of olive oil, some cloves of garlic, a lemon pressure and a pinch of salt.

What about whites when you used carbonara yellows, Diy Mayo or pastry icing? Opt for an ice solution: Pour each white egg into an individual well of an ice cube tray, allow to solidify, then store in a maximum zip freezer bag for one year. When you are ready to use, thaw in the refrigerator overnight and go back to your egg magination.

"If I cook a recipe that calls more yellows than whites, rather than pouring the whites into the sink, I back up to blur at breakfast," says Moreno. Break an entire egg for the right dose of satisfying grease and jumping into a handful of vegetables for a fiber boost. Cut your preparation time in two with these10 cook once, eat twice the meals.

It's hard for the ocular globe a precise amount of dry quinoa, barley or rice. So, if your eyes were bigger than your favorite portion size, go for grain-based salad. Pop The carbohydrates of your refrigerator until cool, Moreno explains, then mix with roasted vegetables and your favorite vinaigrette.

Here is a appetizing izard way puts the raw chopped beef, pork, turkey or chicken at work (let's say when your recipe calls for eight ounces and that your package came by the book): Transform it intoCrushed snacks! Season the meat as you wish. Form around robust skewers, then cook, roast or grill.

Parallel to these satasies, serve a sauce soak to make yourself. "I like doing something I have named 'Herby Green Green SauceWhen I have almost faded herbs. Choose herbs in ice water to give them renewed vigor, then dry and add to a culinary robot with garlic, lemon juice and lots of olive oil, "says Moreno.

If the rest of the wine is one thing that exists in your home (it's rare here!), Put in Liège until dinner tomorrow. "When I'm in a hurry and buy a jarred tomato sauce, the remains of wine are a savior. Jump onions with butter or olive oil, then dig up the pan with asplash of wine Before adding everything to the Marinara. It's almost as good as homemade! IZARD said.

A quick soup or stew can sample slowly to simmer if you follow traces of our heads of stars. "Save grated remainscheese To stir to the soups for additional wealth, "says izard.or.orez the greatest number of this last splash of Vino, to the Moreno:" The Restover wine is so versatile! Reduce it by half, then add soups, stews and sauces for luxurious results. "