Once in a while (more like once a week), there comes a point when you need to go grocery shopping and are left with the dregs and scraps of last week’s food shop. At this point, I find myself at a fork in the road; do I revert back to my Year 12 days when I used to eat EasyMac sandwiches for dinner (#carbsoncarbs), or do I try to assemble something healthy and delicious with the mismatched leftovers in my fridge?
Knowing my stance on mac and cheese, you’d probably guess I’d go with the first option, right? Well, pals, sometimes I do. But yesterday, I decided to make something healthy and delicious with leftovers in the fridge and bits and bobs from the pantry and the freezer. (Also, we didn’t have any easymac or bread so I really didn’t have a choice.)
Turns out, when you channel your inner Sarah Wilson and use up everything in your fridge, the end product can be quite delightful! Sustainability: great for the planet and my tummy!
This isn’t a recipe as much as it is a recount of what I fanged into a bowl and how I did so. I’m not suggesting you go out and buy these exact ingredients if you don’t have them (although the flavour combination is surprisingly delicious and I’m also not discouraging you to recreate it!), I just wanted to emphasise how easy it is to make a scrumptious dinner with food you wouldn’t ordinarily put together when you have a full fridge.
When I put together one of these meals, I try to pack as much greenery and goodness into it as possible so I feel REALLY good about choosing to be healthy instead of eating a bag of doritos for dinner. I feel like when you eat well, you’re being your own best pal. When I finished eating this mishmash bowl, I was all, "you go, Lou Lou! Treat your body like the temple it is! WORK. IT."
I would also like to take this opportunity to emphasise how good lemon juice tastes on basically everything. I’ve got lemon juice coming out of my ears I use it so much! I use it with olive oil on almost every salad I eat and I never regret it… That is, until I wake up the next morning and have no lemons left for my daily warm water and lemon to make me go. (I’m not ashamed pals! You gotta get that digestive system moving!)
Fang it all in there: The Pumpkin and Couscous Special
How’s this for a recipe, you guys?
Preheat the oven to 200 degrees celcius. Cut as much pumpkin as you want into cubes, pop it on a baking tray, drizzle with olive oil and sprinkle with paprika, salt and pepper. Bake for 30-40 minutes, until soft.
Pop about a cup of couscous into a large bowl and cover with some hot chicken stock, lemon juice and a glug of olive oil. Stir and cover with gladwrap. After 10 minutes, remove the gladwrap and fluff up the couscous with a fork.
Pour a sploodge (totally a word) of boiling water over some frozen peas in a bowl until defrosted.
Fang some spinach at the bottom of a bowl along with some of the fluffy couscous. Sprinkle the peas on top, followed by the pumpkin. Top it all off with some crumbled goats cheese and more lemon juice, der. Enjoy and pat yourself on the back for being so clever!
You can even chuck some shredded chicken in there and leave out the peas like my cutie patootie Mum did with hers! The possibilities are endless, pals!