Don’t Throw Out Those Ripe Bananas

Written by Lynette Wuebker

Student Assistant, ISU Dietetics

 

There are so many ways that we can make the most of bananas, a nutrient packed snack full of potassium, and vitamins B, C, and A. What happens when they get brown, a little mushy, and are no longer good to eat though? Don’t throw them away! Some easy ways to use these ripe bananas are in popsicles, breads, muffins, smoothies, and as substitutes in your own home recipes. For example, in your daily recipes, you can substitute one ripe banana for each egg that is called for in the recipe. 

If you aren’t able to cook with the bananas right away, they can be placed in a ziploc bag in the freezer until you are ready to use them. My personal favorite use for ripe bananas is mixing up a big batch of banana bread loaves. Any of the loaves that don’t get eaten can be frozen and saved another day. These are perfect for a family brunch or quick and healthy snack after school.

 

For other ways to use less than perfect produce and reduce food waste, check out the Reducing Food Waste at Home Publication.

Less Waste, More Money

By Sarah Allen, Nutrition Program Student Assistant

Freeze Bean SoupIn my Let’s Talk about Food Waste blog last week, I shared about what food waste is and how much it can cost you. Reducing food waste is not as hard as you think. The USDA has created a resource called Let’s Talk Trash. In it they offer tips on how you can put a stop to food waste in your home.

  • Plan and Save: Look in your pantry, freezer, and fridge to make a list of what you need to buy before grocery shopping. This can help you buy only the food you need and keep money in your pocket.
  • Be Organized: After you buy food for the week, make sure that you keep things tidy. You can do this by having it sorted by expiration date. An easy way to keep cans organized is to take a permanent marker and write the date large enough to see. Put products with the earliest date toward the front of the cupboard, so they get used first.
  • Repurpose and freeze extra food: Sometimes having the same meal for the whole week can be boring. One way to use leftovers is by making them into a new meal. For example, if you have leftovers from our Tasty Taco Rice Salad recipe, use as a substitute for the filling in our Stuffed Peppers When you freeze food, write the following on the container:
    • The name of the food,
    • How much is in the container, and
    • The date that you put it in the freezer.

For more information on how you can store leftovers longer, watch How to Freeze Leftovers.

It may seem overwhelming to make these changes, but once you start, it will become a habit. I hope you can use these tips to help you save money!

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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Let’s Talk about Food Waste

By Sarah Allen, Nutrition Program Student Assistant

Money in Trash BagIt is that time of year when fresh fruits and veggies are in season, and the grocery store has specials on meat for grilling. However, sometimes you buy too much and have to throw away food because it goes bad before you can use it. Food waste is particularly problematic when you are trying to stick to a tight grocery budget because you get nothing for your money if food goes in the trash.

How much money is that? On average, we waste $370 worth of food per person per year in the US. USDA’s Let’s talk trash. infographic breaks it up by types of food:

Grains (bread, pasta): $22 per year
Fruits (apples, banana, orange): $45 per year
Proteins (beef, chicken, pork, fish): $140 per year
Vegetables (onion, lettuce, peppers): $66 per year
Dairy (milk, yogurt, cheese): $60 per year
Added Fat & Sugar (chips, candy): $37 per year
Total: $370 per year

As you can see, protein is one of the top types of food that we throw away, while foods like bread and pasta are least likely to be thrown away. This seems like a lot of money (and food). Why do we throw food away? The main reason is because it spoils before we can eat it.

Food waste may seem hard to avoid, but you can reduce it. The Spend Smart. Eat Smart. website has a lot of ideas for how you can save your food in the Reduce Food Waste section. Look for my blog next week on how you can limit food waste!

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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