I had a request for more recipes (HI, STEPHANIE!) so I here ya go.
Admission: I’m cheap. I buy discount. And I refuse to go shopping except to replenish fruit until there is nothing left, so I’m pro at getting a little creative. I am living proof that it is not more expensive to buy healthy. If it were, I think my thriftiness would have me near 300 pounds.
There are always those days where you have to just use what you’ve got. The ideas you come up with are sometimes frightening and end up in the trash, and sometimes you come up with some pretty good ones.
I haven’t been to the store in a while, and thought I’d use dinner as a chance to clear out some space in the fridge. I had left over tofu and zucchini from the Spicy Thai Noodles recipe, an onion I slice off of here and there that needed to be used up and some fresh spinach that was on its last legs.
I threw in some whole wheat pasta also left over from the Spicy Thai noodles, the last of a jar of artichoke hearts and some garlic, olive oil, red pepper flakes and parsley- super clean, super healthy and very, very fresh, especially for being leftover ingredients. Whole grains, lean protein and tons of veggies. Heart healthy fat from the olive oil. Not a single unhealthy ingredient in the mix: planning a perfectly healthy meal is just that easy.
I diced the tofu and dried it on a towel. I then prepared the pasta while heating oil, garlic and red pepper flakes in a skillet. I then tossed in the diced onion, zucchini and tofu and heated through. I then tossed in the noodles, artichoke hearts and fresh spinach until the spinach had wilted. I finished it off with more black pepper and a sprinkle of Parmesan cheese. I basically threw everything in a skillet. Take that, Rachel Ray.
I’m now down to slimmer pickin’s in the kitchen so it may be time for my favorite activity: making a grocery shopping list! I can wander through a Safeway longer than a normal girl can a Nordstrom.
Check out more great stuff: