Waste Not

I don’t know about you, but I can’t waste food.


So when I have a third of a huge bag of wilted spinach sitting in the back of the fridge, I don’t chuck it right into the compost bin like a sane person might do. Instead, with wrinkled nose, I grab chunks of the soggy green mess with my bare hands and shove them fistful after fistful into the Bullet until they’re pulverised into one giant bowl of drinkable delight.

The bag of spinach left a green juice puddle on the counter, that’s how greatly rotting it was.

Not so edible but certainly drinkable as a Dark Chocolate Greens Glugger when combined as the following:

3+ cups wilted spinach, 1/2 cup chilled coffee, 1/2 cup almond milk, splash of orange juice, 1/2 scoop vanilla protein powder, 2 heaping spoonfuls cocoa powder, packet of stevia, pinch of xanthan and guar gum, lots of ice.


Now that’s a “Soup”


Waste Not your wilted spinach!


As I said, I can’t waste food.

So there was no way I was wasting my curry “chicken” by not eating it fast enough.

Hence eating it virtually every day this week for lunch.




Lucky for me I found a great new salad dressing to make the faux chicken consumption process all that much more interesting.

Welcome to my fridge, Roasted Red Pepper Hummus Dressing.


My friend’s and I had an entire conversation about the greatness of the President’s Choice brand the other night. If you have the pleasure of buying PC foods at your local grocer (Holla Canadians!), I’m sure you know what I’m talking about.

Waste Not your fake chicken (That probably isn’t actually fake. I swear that stuff has to be real!)


I didn’t need to worry about any of this Couscous Chickpea Salad going to waste after experimenting in the kitchen the other day. My family had it eaten up in no time. Though it would be pretty hard to mess up a bean and grain salad.

1 cup cooked couscous
1 cup chickpeas, drained and rinsed
1/2 large cucumber, chopped
1/2 white onion, chopped
1/4 cup edamame, shelled
3 Tbsp Kraft Sundried Tomato and Oregano Salad Dressing (or whatever vinaigrette style dressing you have on hand and want to use up)
2 Tbsp red wine vinegar

Cook the grain, add the beans and veg.
Mix the dressing and vinegar and pour over the rest.
Chill and eat.


This was also an attempt to use up the bottle of dressing. It’s taking up precious fridge space for a while now since I don’t love it on salads. Another perfect way to Waste Not!

Waste Not your least favourite dressing!


Often when I cook up spaghetti squash I have a problem finishing up the leftover strings. I’ll admit, I don’t think spaghetti squash is quite the bomb that some people seem to. I certainly doesn’t replace pasta.

But if what you’re really looking for is simply an adequate vehicle for your bowl of sauce and cheese, it does the trick quite well.

After trying out Janetha’s Faux Lasagna, I knew I’d have no trouble finishing up this batch of remainders.


Spaghetti squash + cottage cheese + bottled pasta sauce all topped with mozzarella = darn good bowl of food.


Leftovers sans cottage cheese but with mucho mozzarella (and a sprig of parsley for aesthetic pleasure)


Waste Not your spaghetti squash!

Are you a food waster or a creative reworker? Be honest! No judgements here. Do you throw out that less-than-fresh produce or those boring leftovers, or do you find a way to rework them and eat them up in new ways?

I love getting creative with whatever happens to be hanging around in the fridge. It makes for some…interesting meals here and there. I usually draw the line at mould and funky smells…but I keep pretty close tabs on what’s going on with the food supply so usually I can eat it up before it reaches that point! No shame.