Time to roll up your sleeves, my friends! We’re going to do a little work- and I mean just a little! Here are my tried and true 20 minute or less Zero Waste staple recipes! Each delicious recipe will eliminate trash and/or recycling and won’t take you any time at all.
DIY Chicken/Veggie/Bone Broth – Definitely the simplest and least amount of effort here! (**I’m labeling this one as 20 minutes of overall effort – if that!**) Save any and all meat & veggie scraps from your regular cooking. Your leftovers determine your type of broth! Onion skins, chicken bones, pepper tops, celery leaves, herb stems and carrot ends all make yummy additions. Throw them in a big container in the freezer as you have them. When the container is full and contains a variety of goodness, put it in a crockpot and cover with water then simmer for the day. It will cook down a bit and become a nice rich color. Pour it through a strainer into recycled jars or even plastic lunchmeat or yogurt containers and freeze for future use. I keep several large containers on hand in the fall & winter for soups & chilis, then 1 or 2 cup size containers for regular dinner recipes. Broth lasts a loooooong time in the deep freeze. (& Here’s a more detailed recipe if you need more info with alternative methods.)
Pancake Mix – Who doesn’t love a big ol’ Saturday morning breakfast!? Collin & I get some bacon frying in the oven and whip up a double batch of these ‘cakes with blueberries and the kids wake up magically full of joy and eager to do their weekend chores. (Yes we shamelessly hold breakfast hostage until they’re done.) Unfortunately for the planet, the ease of a boxed pancake mix is undeniable, so make this mix ahead of time and measure it out as needed! 4 ingredients and 5 minutes of prep = super quick pancakes anytime you want ’em.
From Scratch Muffins – Going zero waste is absolutely more difficult if you have kids because kids love to snack and snack foods always equal individual wrapping and tons of single use plastic! Enter: the homemade muffin! I got the original red-checkered Better Homes and Gardens Cookbook for our wedding (Eeeek! 15 years ago!) and this basic muffin recipe has been a fave ever since. The website has all sorts of variations but use your imagination! Cinnamon apple and banana chocolate chip are my kid’s faves! We bake a batch twice a week or double it and make it once. It’s a good snack for on the go and always pairs well with coffee when friends are coming over. (Make the streusel topping at the bottom of the page and people will think you’re real fancy! hahaha)
Chia Seed Jam – No pectin required! Only 3 ingredients, freezable or can-able (Is that a word?) and perfect for Healthy PB&J’s: Yum-O! I have made this exact recipe with Blueberries, Strawberries and Raspberries, all with grandiose success!
Easy Peasy Oat Milk – Here is a simple and quick recipe for easy oat milk. All you need is a blender and a strainer. I know many people have actual nut milk bags, but I like to minimize my kitchen gadgets and a simple mesh strainer works for any alternative milk recipe just as well!
***BONUS***Coffee Creamer – Now that you have some freshly made sweet and creamy oat milk, use two cups of it for some incredible chemical-free creamer! I’ve used this recipe for YEARS and although it calls for half & half, I have used every variety of store-bought or homemade milks and every natural/old-fashioned sweetener and it still turns out! It’s a great balance of not-too-sweetness and lovely froth when you shake the jar before pouring it into your coffee. It’s refreshing in your afternoon pick-me-up cold brew and soothing in a hot cuppa Joe before the kids are up. Try making it with some local maple syrup and your fresh oat milk and I promise angels will sing.
Chef’s Note: Hopefully you are buying your flour and nuts in the big bag, which is great, because you’ll use them up in no time. To go one step further, find a local bulk food store and take your biggest Mason jar to fill up. Also, any leftovers or mess from baking can be thrown into your compost bowl. You’ve got one of those right? NOW you literally have ZERO waste!
For the skeptics: I will admit the flavors of home made are different from store bought (SOoo much FRESHER!!) but if you have a house full of kiddos, maybe make them one recipe at a time to test them out or tweak them as needed. I often sneak a little extra sweetness in a recipe at first then taper off each time I make it. OR my other sneaky strategy for introducing new flavors is to make just enough for me and allow the fam only a taste of what I’m eating. Then they want a little more and they’ll just have to wait for the next batch. (Insert evil mom-laugh for using reverse psychology FTW once again!)
OK, start the conversation, folks. Which recipe are you going to try? Do you already have a fave recipe that reduces kitchen trash!? (Who’s got a “bottom of the jar” recipe from Rachel Ray for us!?)