Over the years, I’ve talked to a great deal of people about what prevents them or makes them hesitant about adopting a more whole foods diet. The most common answer is, the food goes to waste if it doesn’t get used. That’s true. Fresh produce and meats spoil when they’re on the shelf too long. Frozen or canned imported foods don’t do that to us, so they seem like our wallet’s friend. However, with a little creativity, that won’t be the case. At the end of every week, I take stock of what I have laying around and throw it in a dish! This helps me get resourceful and creative in the kitchen, reduce my waste, reduce my grocery bill, and try pairings I probably wouldn’t have otherwise tried.
This week’s “leftovers” included a lot of spinach, broccoli, and various types of squash.
In this variation, I used “Beyond Meat Chicken”, which is a protein substitute for vegan and vegetarian diets. However, any kind of protein will do!
This week's fridge purge salad recipe:
- Handful of broccoli crowns
- Handful of chopped squash and zucchini
- 1 serving (6 slices of beyond meat chicken)
- 4. All of the spinach I could fit on the plate
- Two tablespoons of poppy seed dressing
The recipe kind of defeats the purpose of the project. Take what you have, and instead of wasting it, make something! Have left over bell peppers and mushrooms? Make a stir fry. Do a veggie broth. Try a new risotto recipe! This salad took my seven minutes from start to finish. Everything from washing the veggies, cutting, arranging on the plate, getting utensils out, and snapping this photo was done in that time. In the end, you’ll have a simple, resourceful dish, and your refrigerator won’t have that “last week’s groceries” smell.
Have fun with it! Dream up a few things and post them below or tag us on facebook! We’d love to feature your creations on the blog!