Last week I met with a client, and we could have sat down and talked about cooking, for my client to then feel like it was all too hard, once I left. Instead we cooked up two meals in 50 minutes! Not only did she love the taste, but she also had meals for the week… Time saved!
This is often the thing with health and change… We can be so ingrained in our own habits, that new ideas can overwhelm us.
So here is how to get creative with what’s already in your crisper. Decreasing waste, and filling your belly with goodness!
I always have a combination of herbs and spices in my cupboard ready to get cooking. Things like onions and garlic (or dried powder/granules), curry powder, almond or coconut milk and nut butter (almond) form the staples in my pantry. As well as quinoa, chai seeds, almonds and nutritional yeast. See my recipe section for pizza bases, zucchini slices etc using most of these ingredients.
But here is what you will typically find in my crisper (bit bare at the moment – Wangaratta Wholefoods delivery tomorrow, yay!)…
Plus sweet potato and pumpkin (cook up some quinoa, add your pumpkin or sweet potato, herbs, onion, chai egg and off you go. See my recipe below), and eggplant. Eat a rainbow daily, baby! And you will be pooing rainbows like a unicorn! Haha.
So when you look to the bottom of your fridge, thinking there is nothing to cook… fry up some onion and garlic, chop up whatever left over veggies you have, and then make up some kind of sauce with what ever you have in the cupboard.
Coconut aminos and apple cider vinegar can also be used as stir fry/salad dressings. Find what’s in your pantry and google (ingredient + stir fry sauce/salad dressing). Google is your friend!
Check out these bottom of the crisper meals here:
Portion up and throw the left overs in the freezer for a rainy day!
Share with us, what are your bottom of the crisper creations?