Refrigerator scraps

I’ve resolved to make good culinary use of the lonely bits and pieces that lie dangerously close to wilting in my fridge. Eat ’em while they’re still moderately fresh and cocky with nutrients, I say!

And so, with that in mind, here is the odds ‘n sods dish I whipped up last evening, using a little bit of this and a little bit of that.

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The little bit of this consisted of:

  • 1 zucchini, shaved into ribbons using a mandolin
  • 5 shaved Brussels sprouts (again, using a mandolin)
  • about 1/4 small red onion, finely diced

Then I added a little bit of that:

  • a couple of big handfuls of baby spinach that I had quickly sauteed with 1 teaspoon of coconut oil and 1 crushed garlic clove

I tossed all of the ingredients above together with a generous sprinkle of nutritional yeast, sea salt and pepper, and a good glug of raw avocado oil. Two poached eggs topped the pile.

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Refrigerator love!

 

 

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