Food bits you shouldn't toss away

Stale bread 

Croutons taste better than stale bread! It maximizes soup/salad pleasure with minimum effort.

Stale bread 

Make bread crumbs in a food processor and freeze them for fried, breaded cravings.

Lemon peel

Lemon peels include fiber, vitamin C, and other vitamins and minerals.

Citrus peels

In vinaigrettes, marinades as well, drinks, yogurt parfaits, oatmeal, muffin battered and more, zest oranges, limes, and grapefruit for acidity and flavor.

Onion skins

Onion skins are rich in quercetin, a phytonutrient that decreases inflammation, blood pressure, arterial plaque.

Celery leaves

Celery leaves, rich in minerals such as calcium and magnesium and vitamin C, are unfairly removed before reaching retailers.

Swiss chard stems

Swiss chard stems include glutamine, iron, dietary fiber, and can boost your immune system.

Avocado pits

Bake avocado pits until soft, remove the husk, then mix to make flour. Smoothies and baking use the flour.

Carrot tops

Eat carrot tops! They taste harsh but are good garnishes or simmered in soup stock.

Beet greens

Beet greens include a phytonutrient that may improve vision and vitamins A, C, and K. 

Cilantro stems

They have greater taste than their leaves and equivalent nutritional content, including anticancer and skin-health elements. 

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