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food

Food Scrap Hacks

Toss these food scraps into your mouth and not the bin!

Ingredients

  • Roasted potato peels:
  • Russet potato peels
  • Olive oil to taste
  • Cayenne to taste
  • Salt and pepper to taste
  • Roasted seeds:
  • Butternut squash seeds
  • Olive oil to taste
  • Cumin to taste
  • Smoked paprika to taste
  • Cinnamon to taste
  • Sugar to taste
  • Salt and pepper to taste
  • Bread crumbs:
  • Stale bread
  • End-of-the-jar chia seed pudding:
  • Almost empty peanut butter or chocolate spread jar
  • ¼ cup chia seeds
  • 1 cup milk
  • Maple syrup to taste

Steps

  1. Roasted potato peels: Drizzle potato peels with olive oil and season with cayenne powder, salt and pepper. Spread evenly on a baking sheet and bake at 400°F for 15-20 minutes, stirring halfway through roasting.
  2. Roasted butternut squash seeds: Rinse and dry butternut squash seeds with a clean towel. Spread on a baking sheet and then drizzle with olive oil and season with cumin, smoked paprika, cinnamon, sugar, salt and pepper. Bake at 350°F for 20 minutes, stirring halfway through roasting.
  3. Freezer bread crumbs: Toss stale bread/bread ends into a food processor and blend into crumbs. Store them in the freezer in an airtight container.
  4. End-of-the-jar chia seed pudding: Add chia seeds, milk, and maple syrup to the jars, close tightly, and shake well to combine. Allow to chill in the fridge for at least 1 hour or overnight.