5 Ways to Use

5 Creative Ways to Repurpose Uneaten Kids Foods

As parents, we often face the frustration of uneaten food left behind by our little ones. Instead of throwing these scraps away, why not turn them into something delicious and sustainable? Repurposing leftover food not only minimizes waste but also saves time and money. Below are five clever ways to transform common kids’ food leftovers into new, mouthwatering dishes.

1. Pancakes from Leftover Oatmeal

If your child leaves a half-eaten bowl of oatmeal, don’t toss it. Instead, use it as the base for fluffy, nutrient-packed pancakes. Here’s a quick recipe:

Ingredients:

• 1 cup leftover oatmeal (cooked and cooled)
• 1 egg
• 1/2 cup milk or plant-based milk
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon (optional)
• 1 tbsp honey or maple syrup (optional)
• A pinch of salt

Instructions:

1. In a large bowl, whisk the egg and milk until combined.
2. Add the leftover oatmeal, mixing well to break up any clumps.
3. Stir in the flour, baking powder, cinnamon, sweetener (if using), and salt. Mix until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour small amounts of batter onto the skillet, forming pancakes.
6. Cook for 2-3 minutes on each side or until golden brown.
7. Serve with fresh fruit, yogurt, or a drizzle of maple syrup.

2. Spelt Flour Bread Loaf with Fruit Scraps

Fruit scraps like banana peels, apple cores, or even mashed berries can add flavor and moisture to bread. This spelt flour loaf is a healthy and delicious way to incorporate those leftovers.

Ingredients:

• 2 ripe bananas or 1 cup mixed fruit scraps (mashed or blended)
• 1/3 cup honey or maple syrup
• 2 eggs
• 1/2 cup olive oil or melted butter
• 1 tsp vanilla extract
• 2 cups spelt flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the mashed fruit, honey, eggs, oil, and vanilla extract.
3. In a separate bowl, whisk together the spelt flour, baking soda, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the loaf cool before slicing. Enjoy as a snack or breakfast.

3. Spanish Tortilla with Vegetable Scraps

Uneaten veggies like carrots, zucchini, spinach, or even potato peels can shine in a Spanish tortilla. This dish is perfect for a quick lunch or dinner.

Ingredients:

• 2 cups mixed vegetable scraps (finely chopped or grated)
• 4 eggs
• 1/2 cup milk or cream
• 1/2 cup shredded cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
2. Add the vegetable scraps and sauté until softened. Season with salt and pepper.
3. In a bowl, whisk together the eggs, milk, and cheese (if using).
4. Pour the egg mixture over the vegetables in the skillet, spreading evenly.
5. Cook on low heat until the edges begin to set.
6. Place a plate over the skillet and carefully flip the tortilla onto the plate.
7. Slide the tortilla back into the skillet, uncooked side down, and cook for another 3-4 minutes.
8. Slice into wedges and serve warm or at room temperature.

4. Homemade Vegetable Scrap Bread

Don’t let those carrot tops, beet greens, or other veggie scraps go to waste. Incorporate them into a savory bread recipe that’s perfect for sandwiches or as a side.

Ingredients:

• 1 cup vegetable scraps (finely chopped or pureed)
• 2 cups all-purpose or whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional)
• 1 egg
• 3/4 cup milk or plant-based milk
• 1/4 cup olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. In another bowl, mix the egg, milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the vegetable scraps.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool before slicing. Pair with soups, salads, or spreads.

5. Sweet Egg Scraps Custard

Have leftover scrambled eggs or egg yolks? Turn them into a sweet custard that’s a hit with kids.

Ingredients:

• 3/4 cup leftover scrambled eggs or egg yolks
• 1/2 cup sugar or honey
• 2 cups milk or cream
• 1 tsp vanilla extract
• A pinch of nutmeg (optional)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Blend the eggs, sugar, milk, vanilla, and nutmeg until smooth.
3. Pour the mixture into ramekins or a baking dish.
4. Place the ramekins in a larger baking dish filled with water to create a water bath.
5. Bake for 35-40 minutes or until the custard is set.
6. Cool and serve as a dessert or snack.

Save the waste

These recipes are simple, versatile, and perfect for busy parents looking to make the most of every bite. Happy cooking!

#lowwaste