Food Waste Tips

Food & Drink, Food Waste Tips

Reduce Food Waste With 12 Easy Tips

tips to reduce food waste

Looking to reduce food waste in your home? Let me share with you 12 easy tips to reduce waste.

What’s The Deal With Waste?

Food waste is a huge issue. Food production is one of the biggest contributors to climate change. In fact, about one-third of greenhouse emissions globally come from agriculture.

Despite this, both at the household level and at the manufacturing level, we are very wasteful when it comes to food. 30% of the food we produce is wasted – about 1.8 billion tonnes of it a year. So much so, that it has been estimated that if food waste was a country, it would be the third-highest emitter of greenhouse gases after the US and China.

10 Easy Tips to Reduce Food Waste

Today I want to show you how to reduce food waste with ten easy tips:


tips to reduce food waste

One of my favourite ways to reduce food waste is to dry mushrooms in the oven.  It’s such a great way to preserve any mushrooms you haven’t managed to eat.  Drying mushrooms really intensifies their flavour, and dried mushrooms can be kept in a jar for 6 months or more.  They are so tasty when added to soups, stews, casseroles, and chilis:

Butternut Squash


Roasting butternut squash seeds, or any other pumpkin/squash seeds, makes a tasty and healthy snack out of something you’d otherwise throw away:


Banana Oat Cookies

banana oat cookies uk

Banana Oat Cookies are a great way to use up black bananas.  They just need three simple ingredients – bananas, oats and peanut butter – but they are so versatile and can be jazzed up with any ingredients you have to hand.  I used coconut and chocolate chips as an alternative.

Banana Pancakes

healthy banana pancakes

Another great way to use up black bananas is with this healthy pancake recipe that I shared the other day.  It’s gluten-free and sugar-free, but lacks nothing in the taste department!

Banana Ice-Cream

vegan banana ice cream

This vegan banana ice-cream recipe is yet another great way to use up black bananas and reduce food waste.  Simply freeze your bananas when they start to go black in your fruit bowl, then blend them up to make ice-cream.  It couldn’t be easier or tastier!


love food hate waste

This guide to freezing lemons is great for freezing all the parts of the lemon – from the zest to the juice.  You can even free slices for your drinks/ I like mine in a gin and tonic, or straight from the freezer in my herbal tea.   I’ve had a cold this week so I’ve been placing the frozen lemon slices in my echinacea tea – it’s a tasty addition!  It also helps cool the tea down to a nice drinking temperature.


how to make berries last longer

Here’s a simple tip to make berries last longer in your fridge using one strange ingredient!


how to test if eggs are fresh

I never rely on best before dates on eggs, instead, I rely on this simple tip to test egg freshness and reduce food waste.  All you need is a glass of water!


food waste tips

Similarly, here’s how to tell if milk is bad.


Finally, this guide is for anyone wondering what to do with leftover bread?

Spring Onions

how to store spring onions

Learn how to store spring onions correctly for maximum freshness and longevity.

Oat Milk

freezing non dairy milk

Did you know you can freeze leftover oat milk? Oh yes! Follow my simple tips to get the most out of your oat milk.


what to do with leftover wine

Got leftover wine? I know, it doesn’t happen all that often, but when it does I have some really useful tips on what to do with leftover wine.

I hope you enjoyed these 12 easy suggestions to reduce food waste!

What’s your favourite food waste tip? And do check out my guide to the food waste heroes helping to save the planet. There are some really clever ideas there.

Food & Drink, Food Waste Tips

Healthy Banana Pancake Recipe

healthy pancake recipe
healthy pancake recipe

After a healthy banana pancake recipe? Read on, and I’ll share my favourite recipe with you.

Today, as part of Zero Waste Week, I’ve got a great healthy banana pancake recipe. And as well as being so good for you, it also takes care of any black bananas lingering in the fruit bowl! No food waste! It’s a win-win!

It’s also a great recipe to have to hand for the next time there’s a solitary banana left in the fruit bowl that looks like it’s seen better days. Just grab two eggs and get frying!

Before we begin, let me share with you my top healthy pancake tip. Black bananas are the best bananas to use in this recipe. This is because they are much sweeter than just-ripe bananas.  

healthy banana pancakes

What’s So Healthy About Them Anyway?

Oh, and you may be wondering what’s so healthy about this healthy pancake recipe?  

Well, you actually use the banana in place of flour and milk!  Bananas are a bit magic.  As well as having the ability to take on the texture of ice-cream, they also have the ability to take on the texture of pancake batter.  It sounds crazy, but they really do have to be tasted to be believed!  Of course, the texture isn’t 100% pancake-like, but it’s pretty darn close.  Think French Toast and you’re pretty much there, texture-wise!

If you’re in any more doubt about the pancake’s health properties I’ve got more for you! As these pancakes are made without flour they’re gluten-free (which is linked to food intolerances). What’s more, they’re also sugar-free. Meanwhile, the banana and egg pack the pancakes full of protein, and the coconut oil for frying may also be amazingly healthy too!  Your body will positively sing for joy after eating these!  I told you it was a healthy pancake recipe, do you believe me now?!

Healthy Pancake Recipe with Banana and Blackberry

I used blackberries as they’re in season this month and taste amazing right now. However, feel free to substitute with whatever soft fruit you have to hand.

Healthy Pancake Recipe: Banana and Blackberry Pancakes

This healthy pancake recipe for banana and blackberry pancakes is gluten free and free from refined sugars. It’s also a great way to use up black bananas!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 6 small pancakes


  • 1 Blackened Banana
  • 2 Eggs
  • 1/2 cup of Blackberries washed and cut in quarters
  • 1 teaspoon of Cinnamon
  • 1 tablespoon of Dessicated Coconut
  • 1 teaspoon of Coconut Oil for frying


  1. With a fork mash up your banana until fairly smooth. You still want some lumps in it otherwise your pancake will be a little flat!
  2. In a separate bowl beat your eggs, then add to the mashed banana.
  3. Add the cinnamon, dessicated coconut and blackberries and mix well.
  4. Gently heat the coconut oil in your frying pan until hot and fry your pancakes*.
  5. Serve with maple syrup or honey.

An important word on frying these bad boys.  Because they don’t contain any flour they handle a bit differently to their floury counterparts.  You want to fry the pancakes very very slowly on a very low heat.  Slow and steady definitely wins the race here.  

Aim for around 4 minutes on the first side, but do check to ensure they’re not burning on the bottom. They do colour up darker than pancakes made with flour, so don’t be alarmed if they quickly begin to look a little on the dark side!

Once the pancakes have started bubbling on the top a little you then want to get in with a spatula and flip them over.  If you’ve cooked them for long enough they will flip over in one piece.  Promise!  You’ll want to cook them for around 3 more minutes before serving.  As they take a little longer to fry than normal pancakes I find it best to have multiple pancakes on the go – around three or four to a pan to reduce cooking time and save energy!

Enjoy this healthy pancake recipe!  Let me know how you get on making it!

ps: I’ve never made a pretty looking pancake in my life – it’s my Achilles heel! ;)