

Andrea Heier
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 201 TOTAL
participant impact
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UP TO5.0zero-waste mealsconsumed
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UP TO18pounds of CO2have been saved
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UP TO5.8poundsfood waste prevented
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UP TO60minutesspent learning
Andrea's actions
Planning
Sign up for Fridge Check Fridays
I will sign up for Fridge Check Friday emails, sent by Hennepin County but open to everyone, to prompt me to check my fridge for food that needs to be used up and for hacks on storing food to keep it fresh.
Planning
Learn About Portion Sizes
I will observe how much my family members eat and learn how many portions will match our life stages and appetites.
Planning
Make Time for Meal Prep
I will set aside time to prepare meals in advance.
Planning
Find your meal planning personality
I will explore different meal plan techniques and choose one that works for my household.
Shopping
Stick to Your Grocery List
I will only purchase the items on my grocery list and avoid impulse purchases.
Cooking
Cook From Root to Leaf
I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.
Storage
Properly Store Apples
I will properly store apples by keeping them on the counter for up to 7 days and then moving them to the refrigerator.I will keep them away from bananas and avocados, since those speed ripening. I will properly store 12 apples.
Storage
Research uses for expired product
I found an expired bottle of lemon juice in my cabinet that I didn't know I had, so I researched other ways to use it than for eating, such as cleaning, skin and hair, adding acidity to the garden, etc.
Participant Feed
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REFLECTION QUESTIONPlanningHave you noticed any trends in the types of food that you don't make in the right amount?
Andrea Heier 8/07/2025 6:35 PMAlways interesting to learn more about portion sizes. When I overindulge, it is usually on vegetables, which at least adds fewer calories. This will be a helpful reminder to my husband. It is easy to eat way more cheese than optimal on our cracker and cheese (and some fish) night. This is also a "movie night" which also leads to more eating than needed by portion. That is something we need to work on, if only for health reasons. -
REFLECTION QUESTIONPlanningWhat meal plan method works for you and why? Have you tried some in the past that didn't work?
Andrea Heier 8/07/2025 3:28 PMI have a few themed night plans: Taco Wednesdays because we have a regular commitment that night, Pizza Fridays including the kids and grandkids, Cheese & Cracker night (with cut up fresh veggies, plus pickled herring, salmon or sardines). Otherwise I cook a maindish 1-3 times a week and freeze leftovers for a couple more meals. Planning meals for a week at a time doesn't work well for me. Food contents in the fridge, freezer or pantry guide my choices of what to cook - as well as what is ripening in the garden. -
REFLECTION QUESTIONPlanningDo you have days when you don't have time to spend making food? How has meal prep helped one those days?
Andrea Heier 8/06/2025 11:28 AMMade a large kale salad, adding chickpeas and pumpkin seeds to increase protein. It made enough to share at National Night Out, a family dinner and a small group potluck. -
REFLECTION QUESTIONShoppingWhat are some of the things you typically buy that you weren't on your list? How do you think you might limit some of those purchases?
Andrea Heier 8/05/2025 10:02 AMSent my husband to the store with a list. He was trying to be quick so I knew he would stick to the list. He is better at that than I am.-
H McCrillis 8/07/2025 3:43 AM
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REFLECTION QUESTIONCookingAre you more likely to "hide the vegetable" in a dish or make it shine as the main ingredient? Why?
Andrea Heier 8/05/2025 9:51 AMSaved chard leaves and stems I removed because threatening to go to see. Washed, chopped and froze for soup later.