Freeze Unused Egg Whites and Yolks
If a recipe calls for just egg whites or egg yolks, don’t throw the remaining part down the drain. You can freeze both yolks and whites for future use.
To freeze egg whites, use a plastic ice cube tray. Put one white into each cube space and freeze. Pop the egg-white cubes out of the tray and store in a labeled, ziplock plastic bag in the freezer.
To freeze yolks, add a pinch of sugar or salt to each one to prevent it from coagulating, then freeze in the same way as the whites.
Look for Frozen Juice
Frozen juice concentrates cost half as much as regular juice and are just as nutritious. They don’t take up much space, so buy in bulk when they’re on sale.
Look for ones made from 100 per cent juice and avoid sugary juice ‘drinks.’
Pick Dark-Coloured Greens
The darker green a vegetable is, the better nutrition you get for your money. Romaine lettuce, for example, has six times more vitamin C and five times more beta-carotene than iceberg lettuce. Spinach, watercress, chicory, arugula, and other deep-coloured greens pack even more nutrients, as do veggies like broccoli, brussels sprouts, and kale.
Choose Bright Fruits and Vegetables
The same colour-to-value rule applies when buying other vegetables and fruits: Look for bright colours for the best nutritional merit for your money. For example, cantaloupes, carrots, sweet potatoes, and organges are good sources of vitamin C and beta-carotene.