Speaker 1: Episode three ninety five Creative Ways to Reduce food waste
Speaker 1: with Carly Bodrug of Plant You.
Speaker 2: Welcome to the Frugal Friends podcast, where you'll learn to
Speaker 2: save money, embrace simplicity, and live a life here your hosts,
Speaker 2: Jen and Jill.
Speaker 1: Welcome to Frugal Friends podcast. My name is Jen, my
Speaker 1: name is Jill, and we are super excited for this episode.
Speaker 1: Carle Bodrug is plant You on Instagram and TikTok and
Speaker 1: with over seven million followers, she for almost exclusively for
Speaker 1: maybe the past year, has talked about how to reduce
Speaker 1: food waste.
Speaker 3: And all those statistics. I'm like, oh my gosh, there's
Speaker 3: so many numbers, so much goodness. But also what stands
Speaker 3: out is just how good she is. I follow her
Speaker 3: on Instagram and beautiful pictures of food that look so amazing,
Speaker 3: but then also these incredible tips about how to make
Speaker 3: sure you get the most of your food and cooked
Speaker 3: really tasty meals. So this is just an incredible.
Speaker 1: Yeah and all, and this food is made from food scraps,
Speaker 1: things you and I would throw away. Carly is repurposing
Speaker 1: in not just really delicious but pretty easy ways. And
Speaker 1: so she has a new book out called scrappy Cooking,
Speaker 1: and she is sharing some of the highlights with us today.
Speaker 3: Which is perfect because when we pulled you all in
Speaker 3: our friend letter, you all said that the thing you
Speaker 3: waste the most is vegetables, like by a land slide.
Speaker 3: Almost sixty two percent of you who answered that poll
Speaker 3: said it's vegetables. So how perfect that we have Carly
Speaker 3: here today to talk about specifically vegetables, how to not
Speaker 3: waste them, how to cook them in a yummy way,
Speaker 3: how to repurpose and utilize even parts of vegetables that
Speaker 3: we thought we should be throwing away.
Speaker 4: So this is it's just so good.
Speaker 3: But first, this episode is brought to you by Treasure,
Speaker 3: the opposite of waste and garbage, and a treasure is
Speaker 3: what you are. And if you want more people telling
Speaker 3: you in different ways about the treasure you are, then
Speaker 3: get the front Letter. Right now, we're podcasting to you
Speaker 3: in your ears about how great you are, and we're
Speaker 3: writing to you in the email the Friend Letter about
Speaker 3: how lovely you are, what a treasure you are, and
Speaker 3: also Freebie's savings Tips spending hags. So if you want
Speaker 3: to get all of those treasures for yourself, because You're
Speaker 3: a treasure Frugal friendspodcast dot com.
Speaker 1: Treasure, that is what you are. All right, That's all
Speaker 1: we can legally sing. All right. Carly doesn't really need
Speaker 1: an introduction, because if you've ever wondered about reducing food waste,
Speaker 1: you probably already follow her on Instagram or TikTok. But
Speaker 1: she is a New York Times bestselling author already. Uh
Speaker 1: and she has a new cookbook out. She's self taught,
Speaker 1: plant based, and she's literally famous for her simple take
Speaker 1: on low waist vegan recipes. Uh. And so we had
Speaker 1: such a good time chatting with her, So without further ado,
Speaker 1: let's do it. Carly, Welcome to the Frugal Friends podcast.
Speaker 1: We are stoked to have this conversation.
Speaker 5: I could not be more excited to be here. Thank
Speaker 5: you so much for having me.
Speaker 3: I'm I'm beyond thrill because we're talking about food, but
Speaker 3: we're also talking about reducing food waste, which I'm realizing
Speaker 3: is becoming one of my biggest areas of concern and
Speaker 3: potentially like just a heightened awareness that I really can't
Speaker 3: let things go. It mighty be teetering on the edge
Speaker 3: of like really unhinged, but I really can't stand it.
Speaker 3: And I think that just from following you on Instagram,
Speaker 3: You've got so much to offer. But I'm so excited
Speaker 3: to really like dive in and give this conversation to
Speaker 3: our audience.
Speaker 1: So can we start there?
Speaker 4: Can we talk.
Speaker 3: About food scraps, ideas for repurposing food? How do you
Speaker 3: come up with new ideas to people just like have
Speaker 3: to be brilliant or are there like somethings consider.
Speaker 1: Their hope for the rest of us.
Speaker 5: You know what, whenever I talk about food waste, I
Speaker 5: like to start by sourcing a statistic, and that's that
Speaker 5: thirty to forty percent of the entire US food supply
Speaker 5: ends up in landfills. And what is the most shocking
Speaker 5: about that is you would think that the majority of
Speaker 5: it comes from grocery stores or retail landscapes, but it
Speaker 5: actually the biggest percentage is in homes, so in consumer homes.
Speaker 5: So it's a real problem not only for our planet
Speaker 5: because that food ends up in landfills and then produces
Speaker 5: methane gas, but for our wallets. We're talking about saving
Speaker 5: money on here, and if thirty percent of your food
Speaker 5: is going in the garbage can, it is an astronomical
Speaker 5: amount of money that we are just throwing down the drain.
Speaker 5: So that's the number one thing I like to start with.
Speaker 5: Can anybody reduce the food waste? The answer is absolutely yes.
Speaker 5: So it was probably about two years ago. I, as
Speaker 5: a food blogger, had always been cognizant about food waste.
Speaker 5: I'm plant based, one of the main reasons being for
Speaker 5: environmental reasons, and it just when I learned that statistic
Speaker 5: about food waste, it was hard to wrap my head around.
Speaker 5: And because I'm constantly testing recipes, we have so much
Speaker 5: food coming into the home and I have to be
Speaker 5: really cognizant of this from a financial perspective, and also
Speaker 5: that I don't want to be wasting things. And I
Speaker 5: threw up an orange peel candy recipe one day, not
Speaker 5: thinking much of it, and I remember I kind of
Speaker 5: put my phone down, as I do when I post
Speaker 5: a reel. I'm like, I don't want to see how
Speaker 5: people are reacting to this real way. Came back to
Speaker 5: it a couple hours later and it had like a
Speaker 5: million views, and that was my first video to ever
Speaker 5: go mega viral, and I'm like, wait, people care about this,
Speaker 5: And so I think I've done one hundred scrappy episodes
Speaker 5: since and now written a cookbook on the subject. But
Speaker 5: when we think about scrappy cooking, I think people's minds
Speaker 5: go to orange peel, eating orange peels, eating banana peels,
Speaker 5: which is all fun and dandy, But in reality, what
Speaker 5: lowist cooking is about is utilizing what you have in
Speaker 5: your kitchen, making sure things don't go to waste. And
Speaker 5: the easiest way, in my opinion, to do that is
Speaker 5: to be strategic about meal planning, so making sure you're
Speaker 5: not over buying, and then number two, having a repertoire
Speaker 5: of meals that you can interchange vegetables and produce items
Speaker 5: in like, for example, we make a curry every week
Speaker 5: where we're interchanging the vegetables that we have in our
Speaker 5: fridge to make sure that you're using everything up so
Speaker 5: it doesn't have to be complicated and it doesn't have
Speaker 5: to be scrappy to the extreme.
Speaker 3: I can commiserate with this, Karly, because when we first
Speaker 3: started the Frugal Friends podcast and probably still now, people
Speaker 3: assume that we're going to tell them that they need
Speaker 3: to have reusable toilet paper, that were going to be like.
Speaker 1: That far to that crazy, but the piper and cupons, but.
Speaker 3: There is an attainable portion of this. We can find
Speaker 3: some version of a radical middle in this where it
Speaker 3: doesn't include us, just like gnawing on banana peels, but
Speaker 3: we can just be a little bit more planful. But
Speaker 3: I also love this because it's not just about the environment,
Speaker 3: which is a big eie, but for a lot of
Speaker 3: us that's not always on the forefront. It's good to
Speaker 3: remind ourselves of that, but we're often going to be
Speaker 3: more motivated in the day to day on how is
Speaker 3: it benefitting made just to be realistic about humans and
Speaker 3: so to not waste the money on the food that
Speaker 3: you bought, but to also stretch the days that you're
Speaker 3: consuming the food that you bought because you've been able
Speaker 3: to be planful and buy interchangeable ingredients and then maybe
Speaker 3: follow people like you to get more creative.
Speaker 5: Yeah, a lot of my ethos is also tied to
Speaker 5: eating healthy and eating more plants, whatever that looks like
Speaker 5: in your life. And I really think that eating a
Speaker 5: low wast diet per se ties into this conversation about
Speaker 5: healthy eating, because I think a lot of us buy
Speaker 5: a whole bunch of vegetables at the beginning of the
Speaker 5: week really well intentioned, and then your week gets busy,
Speaker 5: our lives go crazy, as most of us do, and
Speaker 5: then at the end of the week, you're staring your
Speaker 5: fridge and you've got that box of wilting spinach. So
Speaker 5: if we can all be more intentional about our planning,
Speaker 5: not only are we going to reduce our environmental impact,
Speaker 5: but we're going to eat healthier and we're going to
Speaker 5: also reduce food waste and save money. So it's all
Speaker 5: like it's a win win win to start thinking about
Speaker 5: your food waste.
Speaker 1: Yeah, everybody who's ever tried to, you know, quote unquote
Speaker 1: eat healthier has had that. I personally, that's why I
Speaker 1: buy so much frozen produce now, Like, yes, I try
Speaker 1: to buy frozen whenever I can, because I know by
Speaker 1: midweek I'm not the same person I was on Sunday
Speaker 1: when I made the good meal plan. And that's why
Speaker 1: I also like try make more realistic. I try to
Speaker 1: think about the person I'm going to be on Wednesday
Speaker 1: when I'm making my Sunday meal plan. This is Wednesday, Gen,
Speaker 1: Like Wednesday Gen is done, Wednesday, Jen's tired. I get
Speaker 1: a second win on Thursday. But Wednesday Gen is tired.
Speaker 1: I am.
Speaker 5: This is so great because I'm the exact same way,
Speaker 5: and I think people look and you guys are probably
Speaker 5: as hosts of this podcast, people look at you this
Speaker 5: like perfect kind of monolith of like zero waste living
Speaker 5: and doing everything perfectly. And in reality, I've created these
Speaker 5: systems for myself because I am that person. Like Wednesday,
Speaker 5: Carly is like I'm getting uber eats, like I can't
Speaker 5: I can't this week. So you have to kind of
Speaker 5: have that foresight to think, Okay, what is midweek Carly
Speaker 5: going to do? Am I really going to eat this
Speaker 5: like three heads of broccoli that I'm buying on Sunday
Speaker 5: thinking that I'm going to be like super healthy this week?
Speaker 3: Right?
Speaker 5: And I wanted to point out that one thing people
Speaker 5: think about frozen vegetables and fruit is that it has
Speaker 5: less nutrients than your fresh stuff, and that is actually
Speaker 5: it's actually the opposite. So oftentimes frozen vegetables and fruit,
Speaker 5: because they're harvested and then frozen right away, rather than
Speaker 5: being put on a truck traveling to your grocery store
Speaker 5: and being bought, they often maintain more of the nutrients
Speaker 5: than the fresh stuff, especially in a place like Canada
Speaker 5: where I am, where a lot of the food is
Speaker 5: being shipped in, So there is absolutely no shame in
Speaker 5: relying on frozen produce and if not, it's going to
Speaker 5: save you money and help you eat healthier. So fun tip.
Speaker 1: Yes, yeah, that's me. I'm trying to just be healthier.
Speaker 1: That's so true. I also wanted to point out because
Speaker 1: you eat a plant based diet, and I love the
Speaker 1: episode that we had with plant based on a Budget.
Speaker 1: That was another one of my favorite Appalthoy.
Speaker 5: Yes, one of my best friends love her.
Speaker 1: Oh she is so great. But we had a recently
Speaker 1: we did a survey of our audience and we had them,
Speaker 1: we had them chance, gave them a chance to like
Speaker 1: just open feedback, and one of the girls was like,
Speaker 1: I just feel like nobody's talking about how tofu is
Speaker 1: a great source of protein and it's so much cheaper
Speaker 1: than meat, and nobody's talking about it. And I just
Speaker 1: want to apologize to that listener because all like, eating
Speaker 1: plant based is a great way to save money. I
Speaker 1: know this is not like a you know, plant based episode,
Speaker 1: but you mentioned it, and it is such a great
Speaker 1: way when you take out the most expensive part of
Speaker 1: the meal, you're left with the most nutrient dense and
Speaker 1: least expensive parts.
Speaker 5: Yeah.
Speaker 4: Yeah.
Speaker 5: For some reason, there's the stigma around plant based or
Speaker 5: what a lot of people like to call vegan eating,
Speaker 5: that it's super expensive. And I think it can be.
Speaker 5: If you go to the grocery store and you're one
Speaker 5: to one replacing your chicken or your meat with like
Speaker 5: a processed plant based meat product that has that is
Speaker 5: very expensive. But if you're relying on whole foods, your beans,
Speaker 5: your grains, your tofu, in reality, it can be a
Speaker 5: lot less expensive than eating animal products. Even cheese, as
Speaker 5: I've heard, is very expensive. And I remember when I
Speaker 5: was not vegan, the most expensive thing on my grocery
Speaker 5: bill week after week with like with chicken. And this
Speaker 5: isn't to say you can't ever eat animal products again,
Speaker 5: I just think it's if you're wanting to reduce your
Speaker 5: grocery bill, it can be a really great way. And
Speaker 5: then to focus on whole foods rather than processed foods. Again,
Speaker 5: when for your health? When for when for your wallet
Speaker 5: as well?
Speaker 1: Yes? Okay, so in your kitchen and in your grocery shopping, Like,
Speaker 1: what are the things you feel help you best reducing
Speaker 1: in food waste. I know we had kind of mentioned
Speaker 1: not of buying and buying interchangable, but how do you
Speaker 1: act that out? How do you do that practically?
Speaker 5: Yeah, this is a great question and something I think
Speaker 5: a lot of people ignore in the process of reducing
Speaker 5: food waste. And the number one tip I have for
Speaker 5: people is careful and intentional planning. So I try to
Speaker 5: grocery shop just once per week, which is a feat
Speaker 5: considering a recipe test for my living.
Speaker 1: That tip in itself is strong, is difficult, practical and difficult.
Speaker 5: Yeah. So I typically grocery shop on Sundays, which is
Speaker 5: a popular day for people, and I try to keep
Speaker 5: my work week Monday to Fridays. So I say take
Speaker 5: half an hour an hour if you have it, sit down,
Speaker 5: if you have a family, sit down with your family,
Speaker 5: if it's just you, sit down with a piece of
Speaker 5: paper and a pen. It doesn't have to be fancy.
Speaker 5: Make a grid Monday, Tuesday, Wednesday, Thursday, Friday, breakfast, lunch,
Speaker 5: and dinner. And this doesn't have to be super rigid,
Speaker 5: but think about what you want to eat for the week.
Speaker 5: So maybe you're having pasta one night and you're gonna
Speaker 5: prep overnight boats for breakfast, and then build that out
Speaker 5: leave some flexibility. If you're somebody who often goes out
Speaker 5: to eat or orders in, it's important to make it
Speaker 5: leave for a little spontaneity in there, and then from there,
Speaker 5: once you've built out a meal plan per se, I
Speaker 5: like to tell people to start then making a grocery
Speaker 5: list from that meal plan, So you're gonna look at
Speaker 5: your vegetables that you need, your grains that you need,
Speaker 5: and then before you head to the grocery store, shop
Speaker 5: your fridge and pantry because oftentimes you're gonna have things
Speaker 5: like rice and catch up and can tomatoes often oats
Speaker 5: that you're gonna need anyways, and then this prevents over buying.
Speaker 5: You can also before you even do this, take a
Speaker 5: quick scan of your fridge in pantry to see what
Speaker 5: items you have and build out that meal plan based
Speaker 5: on items that you have to use up. But planning
Speaker 5: is going to be your number one thing heading into
Speaker 5: the grocery store. Without a plan, you're almost guaranteed to overbuy.
Speaker 5: Food marketing is genius, and if you don't have a
Speaker 5: list in front of you, you're going to be picking
Speaker 5: things off the shelf that you don't need and spending
Speaker 5: money that you don't want to.
Speaker 3: Okay, sub question for you on this one. If somebody
Speaker 3: is like that all sounds good, but they're really kind
Speaker 3: of starting from ground zero and they don't even know
Speaker 3: what recipes could be made with what they already have
Speaker 3: on hand, or what they'd need to add to the list,
Speaker 3: or how to even find food that their family's going
Speaker 3: to eat. Do you have any thoughts on where somebody
Speaker 3: could start with that. They're like, okay, sure, I'll set thirty.
Speaker 4: Minutes aside, but like, how do I do that?
Speaker 5: It's a great question because as a food blogger cooks
Speaker 5: for a living, it's hard for me to zoom out
Speaker 5: and realize, like, that's where I was at seven years
Speaker 5: ago hundred percent. So the biggest there's so many free
Speaker 5: tools online that are at our disposal. I like to
Speaker 5: tell people to hop on Pinterest and search the terms
Speaker 5: like twenty minute meals. If you're somebody who is vegan,
Speaker 5: you can search twenty minute vegan meals, twenty minute weeknight dinners,
Speaker 5: and then compile a list of what looks good to you. Oftentimes,
Speaker 5: families will have recipes that they love and kind of
Speaker 5: cycle through so you can kind of look at what
Speaker 5: you typically eat in a week and maybe build off
Speaker 5: of that. But if you're starting from ground zero, you're
Speaker 5: not a big cook. Pinterest is your friend, as well
Speaker 5: as Instagram and other social media sites, and looking for
Speaker 5: things that can be put together quickly. Often really easy
Speaker 5: recipes if you're somebody who works a nine to five,
Speaker 5: for example, would be croc pot recipes. So being able
Speaker 5: to put everything in a crock pot like the night
Speaker 5: before or in the evening and set it and forget
Speaker 5: it or what they call dump meals are really really
Speaker 5: valuable in this case. And then utilize your freezer. So
Speaker 5: if you are starting from scratch and you're prepping a
Speaker 5: big pile of chili, and say you live on your
Speaker 5: own and you're like, h I don't want to have
Speaker 5: chili for like the next ten days, utilize your freezer.
Speaker 5: Freeze it in individual serving sizes, and then you're saying
Speaker 5: thank you to your future self by having meals already
Speaker 5: prepped that are healthy and delicious and going to help
Speaker 5: you reduce your waste.
Speaker 1: Yes, I love super cubes for that. I was gonna say, yes,
Speaker 1: those are great, not a necessity but they are fantastic
Speaker 1: for freezing that stuff.
Speaker 3: So now that we've kind of talked about how to
Speaker 3: start from ground zero, now we're kind of moving into
Speaker 3: two toh one.
Speaker 4: What to do with your food?
Speaker 3: Can you tell us a little bit about your favorite,
Speaker 3: your top scrappy cooking recipes when we're really now we
Speaker 3: know what we're eating, but we're really at this food
Speaker 3: reduction point, how do you approach that? What are your favorites?
Speaker 5: Yeah, so there's lots to have fun with. I always
Speaker 5: tell people if they're buying broccoli every week and they're
Speaker 5: paying by weight and then they're throwing out the broccoli stem,
Speaker 5: that is again throwing money in the trash. Broccoli stems
Speaker 5: are completely edible and they're actually really delicious. And I
Speaker 5: have a couple of ways to use broccoli stems in
Speaker 5: my new books. So one of them is broccoli stems
Speaker 5: summer roles. So we're a huge fan of summer roles
Speaker 5: in this house. And that's just making sure rice paper
Speaker 5: is wet and plow making sure you can roll rice
Speaker 5: paper rolls with rice noodles and your veggies, and then
Speaker 5: instead of throwing out your brocoli stems, you can cut
Speaker 5: them into match sticks, almost like carrots, and put them
Speaker 5: in in the summer roles as well. And I also
Speaker 5: have a delicious like mango peanut sauce for dipping in
Speaker 5: the book. So good. But one other thing you can
Speaker 5: do with broccoli stems that will do almost weekly is
Speaker 5: I'll make like a one pot vegan mac and cheese.
Speaker 5: And I love broccoli and mac and cheese, but I'll
Speaker 5: I'll also grate the stems right into the broccoli mac
Speaker 5: and cheese, and it's almost like a graded carrot replacement.
Speaker 5: And then the third thing you can do chop them
Speaker 5: up and just throw them in a stir fry. So
Speaker 5: that's one thing to be thinking about. If you're a
Speaker 5: big broccoli eater, you will surely love broccoli stems. You
Speaker 5: have just have to peel off that tough outer layer.
Speaker 5: Probably my favorite recipe in the book is called Sunday Sauce,
Speaker 5: and it's just like a bolonaise kind of ragu and
Speaker 5: it's a delicious recipe where literally, this is what I
Speaker 5: was talking about fridge raid. So we have a whole
Speaker 5: bunch of recipes in the book that are have like
Speaker 5: a fridge rayed icon and what this means is that
Speaker 5: you can basically use any of the vegetables in your
Speaker 5: fridge and interchange them to go into a recipe. But
Speaker 5: this one is particularly good for it nice. Yeah. And
Speaker 5: so what this one is is basically you add some
Speaker 5: lentils and then whatever veg so I mean, like mushrooms,
Speaker 5: bell peppers, onion, garlic. You name it into a food
Speaker 5: processor to make like a veggie ground, or you can
Speaker 5: chop by hand, whichever one is accessible to You throw
Speaker 5: that into a pot and saute it with some tomato
Speaker 5: paste and then add dice tomatoes and spices, and it
Speaker 5: makes just a beautiful sauce that can freeze, go over pasta,
Speaker 5: or be used as a race, as a base for
Speaker 5: a whole bunch of recipes.
Speaker 3: I love that. I think especially for people who are
Speaker 3: starting out, that can be one of the biggest hang
Speaker 3: ups is this recipe looks really good, but I don't
Speaker 3: have all the ingredients on hand, and I don't have
Speaker 3: time to run out. So I guess I can and
Speaker 3: I'm just gonna get takeout or I'm just gonna go
Speaker 3: out to eat or do something quick and simple by
Speaker 3: convenience buying. Convenience versus oh, I could just sub this
Speaker 3: for something else that I have, and I think that
Speaker 3: that courage it feels like a big barrier for a
Speaker 3: lot of people to kind of step into this. I'm
Speaker 3: gonna disobey the recipe and I'm gonna use something that
Speaker 3: the recipe isn't calling for. Who knows if it's gonna
Speaker 3: taste good. So I love that you've got a recipe
Speaker 3: that's helping to give that permission.
Speaker 1: Well, any of this.
Speaker 3: You could, and it helps to kind of Okay, somebody
Speaker 3: who knows what you're talking about is telling me that
Speaker 3: I can do this, and that's so helpful.
Speaker 5: I know.
Speaker 1: Permission is like the thing that you kind of need.
Speaker 1: Like I love looking at recipes on blogs and reading
Speaker 1: the comments. Someone's like, can I sell this for this
Speaker 1: if I if I don't have eggs for these scrambled eggs,
Speaker 1: can I use something else if I have an egg allergy?
Speaker 1: Like I love Yeah.
Speaker 3: But then also they'll go like too far. They'll be like,
Speaker 3: you know, these ricotta pancakes are awful because I subbed
Speaker 3: her for like potatoes, and it's just like that's because
Speaker 3: that's completely not thet So like having permission of like
Speaker 3: these are you know kind of these are the parameters
Speaker 3: in which you can like alter this and it's still
Speaker 3: be delicious.
Speaker 1: Yeah, that's amazing.
Speaker 5: That's a whole huge goal of mine. I love to
Speaker 5: teach people the fundamentals of cooking so they feel confident
Speaker 5: enough to make those changes in their home. Like even
Speaker 5: something as simple as we have a vegan omelet in
Speaker 5: the book, and again it's a kitchen raid recipe. You
Speaker 5: can use whatever veggies you want in the omelet, but
Speaker 5: unless you're giving people permission to do that as the
Speaker 5: person who created the recipe, I think people feel very
Speaker 5: bound to it, right, and then if they don't have
Speaker 5: the ingredients for that, the last thing I want somebody
Speaker 5: doing is going and buying a whole bunch of indescript
Speaker 5: ingredients that they don't normally cycle through in their home,
Speaker 5: and now we're wasting food. So I think I probably
Speaker 5: have about twenty five kitchen raid recipes in there, where
Speaker 5: a whole basis of them is being able to interchange
Speaker 5: the vegetables, which in essence to me is the is
Speaker 5: how you reduce waste is by being really flexible and
Speaker 5: making sure that you're using up what's in your fridge
Speaker 5: in pantry.
Speaker 1: Yes, another thing about broccoli stems, so as someone with
Speaker 1: a child who likes broccoli one day and then the
Speaker 1: next day hates it and doesn't eat it, like boiling
Speaker 1: those and like putting them in a sauce, either like
Speaker 1: a mare and arrow where you can't really see it,
Speaker 1: like just blending it up so it's so, you know,
Speaker 1: so ingraded in there, he doesn't know it's in there,
Speaker 1: or a muffin where it's like, oh, this is a
Speaker 1: green muffin. This is very fun and it's got chocolate
Speaker 1: chips or maybe a green So I haven't actually tried
Speaker 1: it at like making the sauce green. It is a
Speaker 1: way that I've got because I accidentally bought they sell
Speaker 1: you could just buy broccoli stems frozen, and actually bought
Speaker 1: those ones, so we had to come up with creative
Speaker 1: ways to use it. So that's a way to get
Speaker 1: your kids to eat broccoli stems without knowing it.
Speaker 5: One other recipe you hip in there off of the
Speaker 5: back of that that I want to mention is in
Speaker 5: the book. I have something called a scrappy pesto and
Speaker 5: it's really again an interchangeable recipe, and I'll just kind
Speaker 5: of run down it right now. But you can use
Speaker 5: basically any greens you have, and I like to encourage
Speaker 5: people to use something like radish tops beat greens, which
Speaker 5: you might not you might normally discard, and then you
Speaker 5: blend that with some basil if you have it, cash
Speaker 5: us nutritional yeast, garlic, and a little bit of salt,
Speaker 5: and it makes just the most amazing pesto sub that
Speaker 5: can be used on anything. It can be frozen, it
Speaker 5: can be used as a pasta sauce, it can be
Speaker 5: used as a dip, and it's super delicious. And if
Speaker 5: you're somebody who has trouble getting through greens, having that
Speaker 5: in your repertoire is going to save you a lot
Speaker 5: of waste.
Speaker 1: Yeah. I have never used my beat greens before. My
Speaker 1: father in law has a farm and sometimes we'll get
Speaker 1: beats from there, and I've never used the greens before,
Speaker 1: but what a great way just when you're making the beets,
Speaker 1: just you know, put the greens aside and make a
Speaker 1: little sauce. Put it in the freezer.
Speaker 5: Another thing you can do with beat greens is make uh.
Speaker 5: I don't know if you guys have ever made kale chips,
Speaker 5: but they're shockingly delicious. But I have a pa beat
Speaker 5: chip recipe and it's really simple, Like you just toss
Speaker 5: your beets with a little bit of olive oil and
Speaker 5: nutritional yeast and seasoning, pop them in the oven, and
Speaker 5: they make a delicious, like crispy chip similar to kale chips.
Speaker 5: So don't toss your beat greens.
Speaker 3: They're god feeling so inspired.
Speaker 1: Yeah, kale chips are good. I like kale, but even
Speaker 1: for people who don't like kale, kale chips are really
Speaker 1: where it's at, and all chips are where it's at.
Speaker 1: A couple more like commonly scrapped, commonly thrown away scraps.
Speaker 1: What are some of your favorite recipes?
Speaker 5: Okay, I'm gonna whirl through some for you. So number
Speaker 5: one canned chickpeas the liquid in it it's called aqua faba.
Speaker 5: This is the most amazing vegan egg white substitute and
Speaker 5: the craziest thing. When you beat it with like a
Speaker 5: hand whisk, it will create a meringue. So you can
Speaker 5: make like mini meringue cookies. You can use it as
Speaker 5: an egg white substitute in something like a cake. So
Speaker 5: I have a cake recipe that uses the aqua faba
Speaker 5: for eggs, and you can also use it to bread things,
Speaker 5: so like if you were to bread your tofu, you
Speaker 5: can use it as the egg bas replacement. Pickle juice,
Speaker 5: pickle juice, don't throw out your pickle juice. I know
Speaker 5: a lot of athletes like to drink pickle juice, but
Speaker 5: pickled juice it makes an amazing marinade for tofu. If
Speaker 5: you want like a almost like a pickled chicken kind
Speaker 5: of vibe, that's great. And then also in soups, I
Speaker 5: have like a dilly pickle or so soup in my book,
Speaker 5: and deal pickle chips so good. What's another one? Banana
Speaker 5: peel bacon. You can eat banana peels. This is one
Speaker 5: that like people are very apprehensive about. You want to
Speaker 5: scrub them, and you can make banana peel bacon shockingly delicious.
Speaker 5: And then if you're not a banana peel bacon fan,
Speaker 5: you can make mushroom bacon, which is just unreal. And
Speaker 5: then finally, the number one most wasted food I bet
Speaker 5: you guys would never guess is actually bread because we
Speaker 5: just buy so much and then it goes hard really easily.
Speaker 5: So if you had.
Speaker 4: It not here, no way.
Speaker 1: Yeah, you a big maybe are.
Speaker 5: You a big bread fan, Jill?
Speaker 3: You love it, it gets demolished. I love that it's
Speaker 3: here one minute, gone the next.
Speaker 1: But the rest of us want to hear.
Speaker 5: How yeah, So if you have bread, that's we don't
Speaker 5: We don't want you eating mold. So I want to
Speaker 5: preface this by saying, everybody, if something is showing signs
Speaker 5: of like real spoilage and has a scent to it,
Speaker 5: it needs to be composted or discarded. But if your
Speaker 5: bread is just like gone hard or a little bit
Speaker 5: a little bit like not edible in its form, you
Speaker 5: can actually make bread crumbs so easy. You just added
Speaker 5: to a blender or food processor with a little bit
Speaker 5: of spices, you've got amazing bread crumbs for a whole
Speaker 5: bunch of things. Or number two, I love to make
Speaker 5: this like vegan French toast castrole. So you just tear
Speaker 5: it up, add it to a casserole dish with like
Speaker 5: a custard made of coconut milk and vegan yogurt, and
Speaker 5: it is so good. Rebake it. It will be soft
Speaker 5: again and pillowy and delicious.
Speaker 1: Yes, the French toast castrole is a go to for me.
Speaker 1: I love it.
Speaker 4: I love cruton.
Speaker 1: Bread. Yeah, I love me too.
Speaker 3: I love bread in all the ways so good. I'm
Speaker 3: in my sour dough era now too, so I am
Speaker 3: in control of how much bread I can have in
Speaker 3: my And it's wild.
Speaker 1: We've been a wild Yes, you know what else is wild?
Speaker 3: Every single time.
Speaker 1: We all benefit from it. Never goes to waste. The
Speaker 1: bill of the.
Speaker 6: Week, that's right, it's time for the best minute of
Speaker 6: your entire week.
Speaker 1: Maybe a baby was born and his name is William.
Speaker 2: Maybe you paid off your mortgage. Maybe your car died
Speaker 2: and you're happy to not have to pay that bill anymore.
Speaker 6: Fust bills, Buffalo bills, Bill Clinton, this is the.
Speaker 1: Bill of the week, Carly. Every week we yell, we
Speaker 1: yell at our guests and ask them to share with
Speaker 1: us their favorite bill of the week. We'd love to
Speaker 1: hear yours.
Speaker 5: As soon as I saw this question, what immediately came
Speaker 5: to my my mind. I used to work at a
Speaker 5: hospital and there was this man. He was an angel
Speaker 5: named Bill, who was the maintenance man for the hospital.
Speaker 5: And this guy deserves Bill of the week every week.
Speaker 5: He was just the most like he would do anything
Speaker 5: anything that you needed done. You get Bill on the phone,
Speaker 5: and he had just like Dad energy and he could
Speaker 5: fix absolutely anything. So that's my bill of the week
Speaker 5: rather than a bill that I have to pay. I
Speaker 5: like to think.
Speaker 1: Yeah Bill at the hospital, Ye Bill for anybody. Dad energy.
Speaker 1: I love Bill, Dad energy.
Speaker 3: Fix anything, gem of a human kind. This is what
Speaker 3: we're learning about Bill's people named Bill. Anytime somebody calls
Speaker 3: in and talks about a person they know named Bill,
Speaker 3: they're always saw of the earth, human being, just this
Speaker 3: great individual. And yet never have we ever right we're
Speaker 3: encroaching on four hundred episodes had a person named Bill
Speaker 3: call in themselves. And you know what I'm realizing right now, Jen,
Speaker 3: is because we don't attract that, we.
Speaker 1: Don't dragsaults of the earth.
Speaker 5: So.
Speaker 4: Kind human topics you can fix. I think this is.
Speaker 1: It's because ninety five percent of our audiences women, Jill.
Speaker 4: I don't know.
Speaker 2: Jen.
Speaker 7: Okay, okay, if you're the reason, if you're listening, if
Speaker 7: your name is still and somehow you've you've decided you'll
Speaker 7: grace us with your presence by listening, please please call
Speaker 7: in and just.
Speaker 3: Say I'm Bill, it's me Hi, I love I'm the treasure.
Speaker 4: It's me or you know, any anything else.
Speaker 3: We're here for it for overthpodcast dot Com, slash Bill.
Speaker 1: And now it's time for Round you. I love the
Speaker 1: sound of We have worked really hard to perfect these
Speaker 1: sound effects over three hundred and ninety five episodes.
Speaker 3: We can't we can't do it all. We don't have
Speaker 3: professional sound effects. Now we have our homegrown voices. Yeah,
Speaker 3: we got to use our We're on a budget here,
Speaker 3: all right. We can't hire out these sound effects.
Speaker 1: All right. So for the Lightning Round this week, we'd
Speaker 1: like to hear what is your most quote unquote creative
Speaker 1: dish you've ever created. Carly bonus points for you, specifically
Speaker 1: if it was a fail.
Speaker 4: But because it's.
Speaker 3: Jen's Vulnerability Round and she likes hearing about.
Speaker 1: Hearing about failure in the Vulnerability Round, I love also
Speaker 1: hearing about success. You could give us, you can give
Speaker 1: us both.
Speaker 5: Yes, okay, I'll give you. When I was testing recipes
Speaker 5: for my first book, most creative recipe was my buffalo
Speaker 5: cauliflower wings. They are so delicious in anybody who tries
Speaker 5: them loves them, and they're actually wrapped in rice paper,
Speaker 5: which makes like a flaky meat like skin so good.
Speaker 5: So that was like a brain wavelength, and I created
Speaker 5: them with my dad. But during the testing for my
Speaker 5: first book, my first book was entirely oil free, and
Speaker 5: we were trying to create a brand muffin recipe. Had
Speaker 5: to have gone through ten rounds of brand muffins, and
Speaker 5: every single one was like hard as rock, to the
Speaker 5: point like if you threw it at somebody, it would
Speaker 5: it would do damage.
Speaker 3: You catch a charge?
Speaker 1: Yeah, yeah, you.
Speaker 5: So they never ended up in the book, but those
Speaker 5: would be the it's.
Speaker 1: Hard to bake without without oil, yes, yeah, without really
Speaker 1: dense fat.
Speaker 4: Yeah.
Speaker 1: I don't even know a lot about baking. I don't know,
Speaker 1: like why I know that. Neither do documentary the salt fat, acid, fire,
Speaker 1: acid heat. Yes, I watched that documentary once. Man, good, Okay.
Speaker 3: That's so great. I love buffalo cauliflowers, but they are
Speaker 3: so fantastic. I've never heard that rice paper, so yeah, right,
Speaker 3: well done.
Speaker 1: I love that. I love that it's a texture thing, right, yeah.
Speaker 5: It's nice and crispy, and then like the soft cauliflower
Speaker 5: on the outside that's like been melted in buffalo sauce.
Speaker 5: Just delicious.
Speaker 1: And then you can reuse the rest of those little
Speaker 1: rice papers for some broccoli stick spring summer rolls. Yeah,
Speaker 1: I just you reused exactly. I look at you, look
Speaker 1: at you. I'm listening.
Speaker 3: I'm as right, John, what are you what you've got?
Speaker 1: So maybe not the most creative, but this week okay,
Speaker 1: so we're our house is under renovation, so we had
Speaker 1: to I have half a kitchen, and so half of
Speaker 1: my kitchen had to go into the pantry. So I
Speaker 1: forgot about some things that I bought because I just
Speaker 1: had to when the guy. The guys don't give me
Speaker 1: any notice and what they're gonna work on. So they're like, oh,
Speaker 1: we're going to take this wall out today, and I'm
Speaker 1: like getting everything into the pantry. So I had onions
Speaker 1: in there for weeks. One of them started sprouting something,
Speaker 1: so I was like, I have to use these onions today.
Speaker 1: And I happened to have a can of lentils that
Speaker 1: i'd had probably a year because I don't know why
Speaker 1: I bought hand lentils, Like every recipe I used just
Speaker 1: uses the raw, but I had a can of lentils
Speaker 1: for a very long time, never could use them. So
Speaker 1: I made a like a lentils and rice. I think
Speaker 1: it's muhadara. I'm butchering the pronunciation. But I rice, lentils,
Speaker 1: caramelized onions, and I made that Sunday.
Speaker 3: That sounds great, But also the words that you used
Speaker 3: to describe it made me concerned that everything was expired
Speaker 3: that you.
Speaker 1: Know, Okay, no, nothing was expired. The bad parts of
Speaker 1: the onions got thrown away, and I used just the
Speaker 1: good parts of the onions, the parts that did not
Speaker 1: smell or were not you know, weren't black or sprouting,
Speaker 1: and and yeah, and the lentil, the cannon lentils was
Speaker 1: still good.
Speaker 6: Wow.
Speaker 1: Thrown some rice so beautiful.
Speaker 3: Yeah, okay, my example is not plant bassed.
Speaker 1: But I am so proud of myself for this. I
Speaker 1: got to partake in this one and it was good.
Speaker 1: It was a wind.
Speaker 3: Did you I gave this to you?
Speaker 1: You get you either gave it to me or I
Speaker 1: saw it.
Speaker 4: Okay, So I think I ate it.
Speaker 3: Maybe I was probably so proud I was giving it
Speaker 3: out to everybody, anybody.
Speaker 4: Walking down the street.
Speaker 3: So I had just an array of leftovers, small amounts
Speaker 3: and random like one rib, two meat balls, to cooked potatoes,
Speaker 3: and then I had some eggs and oh stuffing. I
Speaker 3: had some a handful of leftover stuffing random. But I
Speaker 3: refused to throw these things out. But all these things
Speaker 3: are left over from meals that we had been eating
Speaker 3: so much already that week, so I I could not
Speaker 3: stomach it for myself or for my husband. So I
Speaker 3: decided I'm gonna make pancakes out of all of this
Speaker 3: instead of throwing away. So I just pulled it all out,
Speaker 3: threw in a couple of eggs to congeal it, added
Speaker 3: some flour, and I fried those puppies up like a pancake.
Speaker 3: And let me tell you, I served it then with
Speaker 3: like a jam.
Speaker 5: So they were like savory, like a savory shrinner pancake, a.
Speaker 3: Savory pancake with jam. You could choose jam or sour cream.
Speaker 3: They were them. Eric loved them. That's my husband. He's like,
Speaker 3: oh my gosh, you need to make these again. I'm like,
Speaker 3: it's not can't happen. It's never gonna happen again, because
Speaker 3: this was a wild surprise.
Speaker 1: I love that pancake.
Speaker 3: Good for you, weed nothing. Yeah, this is how deep
Speaker 3: down the rabbit hole I have gotten. Bro, I'm just
Speaker 3: throwing everything in, mashing it together and calling it pancake.
Speaker 4: Feeding it people.
Speaker 5: That's when I saw this.
Speaker 1: I love that. I just saw this on social media.
Speaker 1: But it was like, like they called it a mcgriddle muffin,
Speaker 1: so they were throwing like a like a pancake mix
Speaker 1: in with just just whatever they were using, like a
Speaker 1: breakfast meat, some cheese. But you could really do like
Speaker 1: whatever leftovers you had and throw it all into a
Speaker 1: muffin tin. Yeah, and make little little pancake muffies. Wow aside, Yeah,
Speaker 1: I love it. Yeah.
Speaker 3: And when when you start doing this, I think that's
Speaker 3: what I love you. You kind of break the barriers
Speaker 3: and you feel empowered to get more and more creative
Speaker 3: as you're going. At least when you just get one
Speaker 3: win and there might be a lot of veils in there,
Speaker 3: but you get one win and then you're like, oh man,
Speaker 3: I can try new things and keep going.
Speaker 1: Yeah, which I feel like Carly, on your social media profiles,
Speaker 1: like you give so many accessible ways to break into
Speaker 1: that little barrier, Like you can go to your profile
Speaker 1: and just scroll down and see like, oh my gosh,
Speaker 1: I have that in my fridge right now, click on
Speaker 1: it and see like what to do with it it's
Speaker 1: and just get that little win really quickly and then
Speaker 1: feel like, oh my gosh, like I don't have to
Speaker 1: throw away as many of these scraps maybe as I am,
Speaker 1: or when my kid doesn't finish their meal, I don't
Speaker 1: have to throw it all in the trash.
Speaker 5: Yeah, it's really it's really all about what Jill said.
Speaker 5: It's gaining confidence in the kitchen is a huge piece
Speaker 5: of the puzzle here. And once you realize that cooking
Speaker 5: the steaks are low, it's supposed to be fun. It
Speaker 5: doesn't have to be this massively intimidating thing that you
Speaker 5: have to be perfect every time at It takes the
Speaker 5: pressure off because then it's gonna get easier and you
Speaker 5: can you can literally throw anything into pancake mix and
Speaker 5: it's going to turn out.
Speaker 3: Okay.
Speaker 1: What a great key takeaway from this episode. I truly
Speaker 1: believe that to be true. And if you gain nothing else,
Speaker 1: I think you've walked away with a really great money
Speaker 1: saving habit.
Speaker 3: So Carly, people are gonna want more from you. Let's
Speaker 3: just let's tell them where to find everywhere.
Speaker 5: Yeah, yeah, you can find me on any social media
Speaker 5: network other than maybe Snapchat. I plant you. I haven't
Speaker 5: gotten on there yet, But play wio you and everything's there.
Speaker 5: And if you're interested in my book, it's scrappycookbook dot com,
Speaker 5: but you can find it through my profile as well.
Speaker 4: Oh.
Speaker 1: We are so so so excited for this book. This
Speaker 1: is definitely one I want to have on hand, just
Speaker 1: to have the index so I can go through whenever
Speaker 1: I have a scrap, like, just hit the chapter, hit
Speaker 1: fridge rates all that. So Carly, thank you so so
Speaker 1: so much for hanging out with us.
Speaker 5: This has been a blast. Thank you. I have so
Speaker 5: much gratitude for you guys having me on. It's been
Speaker 5: so much fun, and I hope people enjoy the show.
Speaker 4: Agreed, so fun.
Speaker 1: Oh my gosh, I am so excited for this. I
Speaker 1: don't I don't have cookbooks, right, this is a thing
Speaker 1: I do not. I don't actually have many books. I'm
Speaker 1: a Kindle library person. We know this, yes, but I
Speaker 1: am so excited to have a physical copy of this cookbook.
Speaker 4: This will be something you pull out.
Speaker 1: Yes, yes, it's a reference guide.
Speaker 3: Yeah, well okay for me, I'm excited about this because
Speaker 3: I think I would love to cook more veggie forward
Speaker 3: plant based forward. But so many of the recipes what
Speaker 3: I'm accustomed to what I'm used to is not that,
Speaker 3: and that's my barrier to making tofu or tempe or
Speaker 3: really going wild with the veggies. I just don't know
Speaker 3: what I don't know, and so I think people like
Speaker 3: Carly helping to kind of here's the things you don't know,
Speaker 3: just do it, here's the recipe, make it. Because we
Speaker 3: were talking about this in a recent episode two about
Speaker 3: farmer's markets and how wanting to get more if I do,
Speaker 3: if I am buying meat, wanting to know where it's
Speaker 3: coming from, recognizing that the way that our animals are
Speaker 3: harvested is just like we're not actually getting even the
Speaker 3: nutrients from animal products we think we are.
Speaker 4: Because of that's a whole other soapbox, but.
Speaker 3: It's making me want to learn more about what to
Speaker 3: do with veggies, how to get the protein that I
Speaker 3: need from these things. But just feeling like this is
Speaker 3: so much work and time and energy to discover these things,
Speaker 3: and so to have resources and a cookbook from someone
Speaker 3: like Carly is so exciting. Yeah, me too, Well, I'm
Speaker 3: in a molist's kitchen.
Speaker 1: It kind of reminds me of the episode that we
Speaker 1: did with Cassie Joy Garcia. She wrote the cookbook Cook Once,
Speaker 1: Eat Twice, where that's primarily protein focused. This is essentially
Speaker 1: the same thing. You're taking a produce, an item of
Speaker 1: produce that you'd usually use part of and throw the
Speaker 1: rest away, but instead you can cook once and use
Speaker 1: the one piece of produce in two diverse ways. And
Speaker 1: so I think it's not an either or. I think
Speaker 1: even if you eat meat, this is a fantastic way
Speaker 1: to to incorporate more micronutrients into your diet because so
Speaker 1: many good vitamins and minerals are lost in the pieces
Speaker 1: of the produce that we throw away or produce that's
Speaker 1: like a little not as good as it once was,
Speaker 1: that we don't know what to use it for now.
Speaker 1: I think we lose so much of that. And if
Speaker 1: your goal is to cook healthy and you want that,
Speaker 1: you know, your Sunday and your Wednesday person to be
Speaker 1: the same. I think this is just a great like
Speaker 1: cook once, Eat twice sort of thing. That episode we
Speaker 1: played it back in February of last year to eighty seven.
Speaker 3: Lovely well, thank you all so much for listening. We
Speaker 3: hope this was just as fruitful for you as it
Speaker 3: felt for us. Many of you know that we have
Speaker 3: a newsletter called the friend Letter that goes out three
Speaker 3: times a week all you Treasures, where we're talking about
Speaker 3: what's for free that week, giving savings tips and life
Speaker 3: hacks to help you save money spend better. We want
Speaker 3: to give a shout out to one of our friends
Speaker 3: for sending a response to the friend Letter, because again,
Speaker 3: it is an email, and you can respond to that
Speaker 3: email and it comes to our inbox. This is from Liz,
Speaker 3: who said I started listening to Frugal Friends when I
Speaker 3: was trying to pay off my student loans and did
Speaker 3: a call with Jen years.
Speaker 4: Ago debt Gone. Hey, Jen.
Speaker 3: The membership was critical for me keeping focused, and I
Speaker 3: loved all the challenges on the portal. I love all
Speaker 3: the podcasts, but I'm generally catching up. Just want to
Speaker 3: say thanks for all you do. Wow, Liz, you intersected
Speaker 3: with us all the ways you could possibly.
Speaker 1: Yes, Liz, I'm so excited to hear this. Your debt
Speaker 1: is gone from I probably only took calls with a
Speaker 1: couple like maybe like five people, So yes, Liz, I
Speaker 1: remember you. You are treasure amazing.
Speaker 3: Liz. Thanks for sharing that, and thank you all for
Speaker 3: listening again. If you want this Friend Letter if you
Speaker 3: want to be able to respond to us, you want
Speaker 3: in on all the tips and resources we're handing out
Speaker 3: to you for free three times a week Frugal Friends
Speaker 3: podcast dot com.
Speaker 1: Yes, and if you're interested in the membership list talked about,
Speaker 1: we're revamping it. But you won't find that out if
Speaker 1: you don't get on the friend letter. See you're exciting.
Speaker 1: Frugal Friends is produced by Eric Sirianni. I had something
Speaker 1: that I wanted to talk about on the after show,
Speaker 1: and now I can't remember it because I'm so like
Speaker 1: repurposing food.
Speaker 3: I think it was repurposing food because Eric doesn't like leftovers.
Speaker 1: Oh yes, okay, that was it. You are a whiz
Speaker 1: at using up all of your food. Uh, you're the best.
Speaker 3: Chet is She.
Speaker 1: Is a cheese whiz. And this is with a partner
Speaker 1: who does not eat leftovers.
Speaker 3: I mean, yeah, I don't want to paint him to
Speaker 3: be this like I refuse kind of person. He's definitely
Speaker 3: grown leaps and bounds over like okay, mind over matter,
Speaker 3: but he doesn't prefer to eat the same thing constantly
Speaker 3: over and over again. And I haven't complained about that either,
Speaker 3: because it has kind of forced creativity for me and
Speaker 3: made cooking a little bit more gamified. And I've embraced that.
Speaker 3: And before you get on me about traditional gender roles
Speaker 3: in our carriage, it isn't agreed upon thing because he
Speaker 3: is literally building my house and doing lots of other
Speaker 3: things that I'm like, I will feed you, yep. If
Speaker 3: you will climb on the roof and figure out how
Speaker 3: to fix the electricity, then yes, I will feed you dinner.
Speaker 1: There are unique divisions of labor in every relationship, but
Speaker 1: I think a lot of people use not liking leftovers
Speaker 1: or not liking like microwaved food, or having a partner
Speaker 1: that doesn't like it will use it as an excuse
Speaker 1: to cook less. Yeah, and like my sister in law,
Speaker 1: she also does not like leftovers. And it's not like
Speaker 1: a get over it and eat them sort of thing,
Speaker 1: because I've heard people say that. Yeah, but it is like,
Speaker 1: you shouldn't be forced to live your life in a
Speaker 1: way where you're just like forcing yourself almost every day
Speaker 1: to eat food you don't like. Like, that's no way
Speaker 1: to live. But that is an opportunity to get creative,
Speaker 1: not a death sentence for your budget.
Speaker 3: Yeah, I think it's an invitation to really enjoy your food.
Speaker 3: I think that people who really embrace leftovers, they don't
Speaker 3: have a high priority on enjoyment of food. They've maybe
Speaker 3: got their focus on other things. And that's great too,
Speaker 3: But I think for really both Eric and I, we
Speaker 3: really enjoy food. We want our food to taste good,
Speaker 3: we like trying new things, so I think this kind
Speaker 3: of blends with that. And so some of the things
Speaker 3: that I will do in that regard is if I
Speaker 3: do make a big meal and we like it, sometimes
Speaker 3: I'll just freeze it. So it's not that I'm getting
Speaker 3: super creative. It's just that we liked this, but we're
Speaker 3: not gonna want it again tomorrow, so I'm gonna throw
Speaker 3: it in the freezer the leftovers as a kindness to
Speaker 3: myself in a month from now, when I can pull
Speaker 3: it out again and serve it exactly as is. But
Speaker 3: then there's also other ways of being able to repurpose
Speaker 3: the food that you have then made. So a lot
Speaker 3: of times I will focus on some of my bases
Speaker 3: of things, so like a potato or a rice or
Speaker 3: a post stuff, I might make additional and then I'll
Speaker 3: be able to serve those things with other things. So
Speaker 3: I've got extra rice, and that was a let's say,
Speaker 3: some version of a chicken and rice. Now I've got
Speaker 3: more of that, and maybe even with that same chicken,
Speaker 3: doesn't even matter what the sauce was, I'm making a
Speaker 3: fried rice with it now. Or I made up a
Speaker 3: lot of potatoes and it was the side of a dish,
Speaker 3: and now it's going to go on top of tacos,
Speaker 3: and the next day it's going to go on top
Speaker 3: of a bed of lettuce as a salad. So just
Speaker 3: finding ways to reincorporate some of these ingredients and maybe
Speaker 3: even what was the main part of one dinner is
Speaker 3: now the side dish of another. Something I did recently
Speaker 3: this week was, I mean, we love charcuterie, but I
Speaker 3: had gotten mozzarella tomato, and then I have this like
Speaker 3: balsamic glaze. So that was a salad we like chopped
Speaker 3: up the mozzarella and tomato on a bed of lettuce.
Speaker 4: And then the next day.
Speaker 3: We had that with basil, just the mozzarella, tomato, balsamet glaze,
Speaker 3: some salt, and basil as a part of a charcooterie board.
Speaker 3: So it's similar flavors but yet a different experience. I
Speaker 3: think is the way that I've tried to kind of
Speaker 3: gamify it.
Speaker 1: That's I love that. I love that I learned from
Speaker 1: you in the way that you cook food.
Speaker 4: Oh yeah, okay, I do.
Speaker 1: Because I'm still not super creative.
Speaker 3: But you're a very good cook. I like eating your food.
Speaker 1: Oh, thank you. It's something I have learned to tolerate.
Speaker 1: It's still not something I love. I don't think I
Speaker 1: don't necessarily enjoy cooking as a hobby, but I do
Speaker 1: love to like the food that I'm eating. Yeah, I love.
Speaker 1: I love that to enjoy the food. Yeah, but I
Speaker 1: will eat leftovers. I can't. I need it more than
Speaker 1: one day. Oh, like that's my limit. So but it's
Speaker 1: not that I don't value the taste. It's that I
Speaker 1: more value efficiency and less dishes. Yeah, and everyone knows
Speaker 1: that about me.
Speaker 3: And we can all find ourselves somewhere on that spectrum
Speaker 3: and then create a plan and an eating schedule that
Speaker 3: works for us. Yeah, it's not going to look the
Speaker 3: same for all of us. It just is, you know,
Speaker 3: sharing our stories and other people's stories to help inspire
Speaker 3: others in finding what's going to work for you and
Speaker 3: giving that permission. So like, be creative, have fun with it,
Speaker 3: Gamify it, Yes, Enjoy the food you eat, love to
Speaker 3: like it, love.
Speaker 1: To like it. And now I'm hungry, so I'm going
Speaker 1: to eat something I like,