Baby, Food, Planning

5 Ways to Extend The Life of Your Weekly Groceries

May 13, 2015

Ohhh hello 3rd trimester!

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Where has the time gone!!??

I am certainly feeling more pregnant these days. The exhaustion is back and I’m having terrible “pinched nerve”-type pain in my low back on the right side (any other pregnant moms deal with this?!). 

The Bailey Bean is still just as active as ever now, too…only now he’s stronger and bigger so I’m getting kicked hard…all over the place. He also has the hiccups a lot. And he and I already have a “thing.” If I’m sitting really still in a chair and I rub my belly in a certain place for a minute or two, I feel him press a foot against my hand. I do this about once a day and it’s the best thing in the world.

But you know what’s not the best thing in the world (besides a dirty floor)? Throwing away food.

I hate it so much. Ask Mark. I get SO angry when he “cleans” the fridge because he throws away perfectly good food, simply because it’s been in the fridge for a day.

Even though, after 5 1/2 years of marriage, this is one of the battles I’ve learned to let go of a little, I try to beat him to the punch. These are the little things I do (on a mostly weekly basis) to extend the life of our weekly groceries:

Bananas a little more brown and bruised than you like?

Make a smoothie kit! Chop up the banana into chunks, measure out 1 cup of strawberries, 1/2 cup of blueberries, and a heaping handful of spinach. Place everything in an airtight bag and stash it in the freezer. (That way when you need a quick and healthy snack, just add some water or milk and some yogurt to a blender, pour the contents of your smoothie bag in, blend, and drink up!)

Avocados already black and squishy? 

Make easy, healthy avocado pudding for a snack or after-dinner dessert! CLICK HERE for the easiest and most straightforward recipe for avocado pudding that there is!

Spinach (or other greens) looking a little wilty?

Puree your wilting spinach in a blender (with a tiny bit of water) and pour it into ice trays. Freeze the “spinach cubes” and pop them into smoothies for easy, added green nutrition! (image source)



Have some leftover chicken breasts/thighs/etc. from a dish or from early-week food prep that you didn’t use?

I shred mine and put BBQ sauce on it. OR, I make chicken nachos. Either way, even if the chicken is seasoned, it still tastes amazing and makes a completely new and delicious meal out of a boring piece of leftover chicken. (This can also work for ground meat of any kind!)

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Broccoli/other vegetable looking a little shriveled and unappealing?

Toss the veggie(s) into a breakfast frittata. Mark and I regularly use our leftover broccoli, asparagus, green beans, and Brussels Sprouts in a big ‘ole frittata.

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Got any good ways to preserve food or make it last longer?

I’m always up for new ideas!


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