Tip #1 - Be flexible and ready to adjust accordingly.
I ran to a small market last night to grab a couple of things, and they did not have some of the ingredients I wanted, including jicama, my favorite! I usually go to the store with a basic plan, but if they don't have what I want, I look around and see what they have and adjust my menus depending on what is available.
Tip #2 - Quick meal with Fridge Leftovers.
Tonight I did not feel like spending a lot of time in the kitchen. So I threw together a quick salad that included some left over bruschetta (diced tomato, garlic, basil, salt, pepper), roasted eggplant slices that I cubed, some carrots and cucumbers. The bruschetta served as a dressing so I didn't even need to use a lemon or make a dressing.
I also spiralized some zucchini really quick and threw it in a bowl with some lightly steamed broccoli and my leftover red pepper tahini dip from yesterday's lunch. I often just see what I have leftover and add simple ingredients to pull together a quick meal. Some photos below. If you haven't used a spiralizer, it is a really fun tool (and inexpensive about $30). It reminds me of being a kid and using the playdoh machine.
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| SIMPLE SALAD |
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| SPIRALIZED ZUCCHINI - HOW FUN! |
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| SPIRALIZER |
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| ADD INGREDIENTS INTO BOWL |
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| ZUCCHINI PASTA WITH RED PEPPER TAHINI |
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