Published to Newsletter on Apr 29, 2020
By Reed Vawter, Employee Wellness registered dietitian and nutritionist
While we limit our trips to the grocery store during social distancing, we can maximize our food usage by using all the edible parts of the food we buy.
Did you know most of us throw away perfectly edible (and tasty) food parts? If we learn to use these, we can not only reduce trips to the store, but also help save money and limit food waste.
Here are some common food parts that you can eat instead of tossing into the trash:
The florets are great, but the stalks are just as nutritious. Shred them and add to a slaw or salad. Chop into thin pieces and steam along with the florets (place the stalks lower in the steamer basket to ensure things cook evenly). Or slice and roast them for the most flavor.
Normally, we’re aiming for the fruit inside the peel. But the outside of oranges, lemons, and limes (really any citrus fruit!) are great for adding flavor. Grate or chop and add to salad dressings. Add to marinades for chicken or fish. And for a sweet treat, make some candied citrus peels.
Save your onion skins (and the ends). These are full of quercetin, which can lower blood pressure and reduce inflammation. Store them in the freezer and toss into the water any time you make soup, stock, or even chili. As the skins boil, their nutrients will transfer to your meal. Just fish out the skins and discard before eating. (Use potato skins or carrot peelings the same way.)
Done right, using these unexpected food parts is about adding flavor and nutrition, and having fun with our meals.
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Tags: EmployeeWellness, Nutrition, Wellness
