Prep

None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.

How this was put together

If you only read a few

Store vegetable peels, scraps, and rotisserie chicken carcasses in a freezer bag, then simmer them in six or more cups of water for three hours to make homemade stock.
It adds more taste than store-bought stock.
one person who lived it
Use tortillas as a substitute for bread in sandwiches or wraps if you lack space or want items that do not spoil quickly.
They take less space and won't go bad.
one person who lived it
Wash and eat whole carrots without peeling them to save time and retain nutrients.
Carrot skin doesn't taste bad and you can't even tell it's there.
one person who lived it
Blanch carrots before peeling if they are difficult to peel raw.
Raw carrots are very hard to peel.
one person who lived it
If you want to reduce dishwashing when making smoothies, use a blender with bottom blades and an integrated to-go cup.
It eliminates one item from cleaning.
one person who lived it

Process large batches of potatoes with friends or family to speed up preparation time.
It goes fast!
one person who lived it
Remove excess water from dried leafy greens by swinging them in a thin cloth produce bag.
This method removes excess water and leaves crisp, fresh leaves.
one person who lived it
Trim small rotten parts from vegetables rather than discarding the entire item.
Often only a small part of the vegetable is gone bad.
one person who lived it
Use a blender or Vitamix to consume the whole fruit or vegetable, avoiding pulp waste and gaining fiber benefits.
It is the least wasteful option and provides fiber benefit.
one person who lived it

3 more on this

Rinse quinoa in a strainer before cooking to avoid grittiness.
Otherwise it is gritty or sandy
one person who lived it
When prepping ingredients, determine how many bowls you need beforehand and place each item directly into its final destination bowl to reduce confusion.
It is less confusing when splitting ingredients like lemon zest between multiple dishes.
one person who lived it
Let refrigerated tomatoes warm up to room temperature before eating them.
Cold temperatures reduce taste or change the taste profile, making fridge tomatoes inferior in flavor.
one person who lived it