One of my favourite things to do is to come up with a meal from… nothing. It’s a sport. And I find myself competing in it often because I travel almost weekly and have to empty my fridge of random ingredients. Oh the thrill of it!?!
Pic: Andrew Scrivani for The New York Times
So I always have a few staples on hand that can stretch out the random fridge surprise ingredients. Eggs, tinned tuna, tinned sardines, frozen spinach, peas and broccoli (I steam, bag and freeze myself, as explained here), capers and activated nuts and seeds (which I keep in the freezer…they keep longer and stay crisper).
Me, at the moment I’m loving these ideas:
* Freezer spinach, pea and parmesan surprise: Take two cubes of frozen spinach (I buy the one that comes in a pack of 6 cubes) and a handful of frozen peas in a bowl and microwave (I know, not ideal, but frozen spinach is dodgy in a pot and this meal works best in a microwave) for a minute or so. I drain a little water out and stir through one egg and some grated Parmesan (which I store in the freezer) and heat for another minute or so. Breakfast!
* Mushroom mush: I saute mushrooms in a pan and some shaved ham (I keep a container in the fridge for such moments) and swirl through some lightly forked eggs, a splash of milk and some chia seeds.
* Broccoli and ….: I steam broccoli cut up pretty fine (as mentioned I do this in advance – a head or two at a time – put in containers and freeze ready to grab) and add: some shredded chicken (I buy 1/2 a chook and use it across 3-4 meals), a few anchovies and some garlic, a tin of tuna and an egg…I swirl it through the hot broccoli and it “cooks” into a cheesy bind. Sometimes I toss in some finely cut celery and swirl through some whole-egg mayo (sugar-free). And some activated pepitas (again, which I keep in the freezer). And bang. Lunch. Or breakfast (the other day I took it on the plane with me on my way to Sydney at 9am).
* Meffins (meat, veggie and egg muffins): I came across this in a Westin A Price newsletter – brown 500g pork (or beef, but pork is milder) mince in a pan. Set aside. Then saute a cup of chopped leftover veggies – onion, carrot, pumpkin, peas – (using the fat in the pan from the pork). In another bowl beat 12 eggs and add meat, veggies, 1 cup cottage cheese, herbs and spices (I use fresh sage and thyme). Spoon into a 12-cup muffin tin, sprinkle with cheese and cook 15-20 minutes in a 180 degree oven.
This is what I ate yesterday for breakfast: chick peas (again, stored in freezer), spinach, chia, tinned corn and anchovies!
* handy tip: I toss chia seeds through many of these kind of meals…they soak up any excess liquid and make the meal seem weightier and goobier. They also add instant protein and fibre…a boon if you’re travelling a lot and need to make sure you’re getting enough of both.
My favourite new foodie blogger Lee Holmes has supplied this mish-mash recipe for Veggie Omelettes.
Lee says:
Vegie omelettes are boundary free, you can use any vegies that you have in your fridge, or even leftovers from the night before, as well as herbs to create a colourful, nutrient-rich and satisfying meal in minutes. If you’re low on veg then throw in some frozen spinach for added greens.
Chop the vegies into squares, along with two sliced garlic cloves, whisk two large eggs in a bowl add the vegies to the eggs with a pinch of celtic sea salt and freshly cracked pepper. Pour mixture into omelette pan and cook on medium heat until set. Turn onto a plate, sprinkle with nutritional yeast flakes and enjoy!
Oh, and a while back I posted seventeen of my best cooking tricks for wellness which prompted a bunch of you shared some fantastic mish-mash meals with me. Here’s a few:
Sarah shared this: I save the tough leek tops, broccoli stems, and any other random bits of veggies (that I would have thrown away) to make stock. When I buy cauliflower, radishes, carrots, beets, or otherwise, I always buy with the greens attached and add them to salads! I add spices to EVERYTHING.
A seriously quick lunch from Narelle Chenery (the chick behind Miessence): I pour some water (1/2 cup) into a saucepan, stuff it full of whatever leafy greens I have on hand (beetroot greens, kale, spinach, collards, anything green and leafy from the markets, or chopped fennel or celery), lay a piece of raw chicken breast or thigh over the top, sprinkle with herbs and spices (ginger and turmeric powders are a great combo), put the lid on and steam on high for about 5 minutes, or just until the chicken is cooked through. Seriously quick and seriously delicious. Plus, low fat, low simple carbs, high protein, high complex carbs.
Lara said “I stick blend bio yoghurt, rice milk, whey powder, a handful of frozen berries (this time of year I add them first with a little hot water to defrost), chia seeds, coconut oil, and barley greens and blend them up to make a yummy smoothie daily – brilliant breaky or post-workout/recovery drink.’
Here’s a great savoury gluten-free scone recipe from Pip that uses up some mashed pumpkin:
- 1 cup brown rice flour
- 1 cup buckweat
- 2 tsp baking powder
- 1 tsp vege salt
- 1 tbsp grated onion
- 1 beaten egg (or 1/2 cup cold pressed oil)
- 1/2 milk (i use rice milk)
- 1/2 cup mashed pumpkin
Combine, place spoonfuls onto baking tray and cook in hot oven for 10 mins
Tiff listed a few of her favourite tricks as well: To use up leftovers I grate the vegies that lurk in the fridge at the end of the week, and mix with eggs and almond meal to make quick and healthy veggie patties. Sometimes I mash in some lentils or chickpeas. (Can you tell I hate waste!?) Black swan vanilla bean greek yoghurt is a godsend for the sugar free life. It is naturally sweet because lactase is added to break down the lactose in the milk, making it taste sweeter. Tonight I had some with grilled figs for dessert. Walnuts and goji berries mixed together as a snack, just cos it tastes ahh-mazing! Porridge made from homemade muesli (oats, linseeds, almond, pepitas, sunflower seeds, soya grits).
For more ’clean out the cupboard’ recipes go here.
Feel free to add your ideas too!
THANK YOU SARAH…recipe Tuesdays are the best!
After 2 weeks, we can now eat again in my house. LOL
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Oh gosh, I practically live on mish mash meals!! These are a few of my favorites:
I’ve been obsessed with raw kale pesto lately. I make a giant batch of it (recipe here: http://www.alwaysorderdessert.com/2011/06/kale-pesto-for-quick-summer-meals.html) and freeze it in muffin tins, which portion it out to the perfect serving (even better than an ice cube tray). I then use it for quick dishes by defrosting and tossing with cooked quinoa, farro, wheatberries, or pasta; I dissolve it in broth for a quick soup; I use it as a sandwich or wrap filling (on its own or with added grilled veggies); I toss it with roasted yams or potatoes, and I mix it with greek yogurt for a great dip.
I also make a giant pot of quinoa once a week and spice it up with turmeric, cayenne, good fruity olive oil, chopped herbs, pepitas, ground flax, and sometimes grated hard cheese. If I have mushrooms and/or onions, I’ll chop and saute them and add them too. It makes this big gorgeous golden dish that I then just leave in the fridge for quick lunches as a cold salad or heat up to use as an instant side dish. I can pick at it during the day while I’m working and when my husband comes home from the gym craving protein, he heaps himself a huge bowl of it. It’s so easy and such a great way to use up fresh herbs and good spices. Plus it keeps well for as long as 10 days.
I also love this pesto bean salad with cranberries because it’s both sweet and spicy: http://www.alwaysorderdessert.com/2011/02/bagged-lunch-ideas-pesto-bean-salad.html
And this wheatberry salad, which I also make with farro or barley sometimes: http://www.alwaysorderdessert.com/2010/11/winter-wheatberry-salad.html
(Sometimes I even mix those two together for the ultimate mish-mash!)
And finally, I’m really into shrimp and avocado mash. I toss shrimp with lots of chopped garlic, olive oil, smoked paprika, fresh cilantro, and sea salt. I pop it under the broiler then serve with mashed avocado (I like to mash it in my molcajete with garlic, celtic sea salt, and lime juice) and a big handful of more fresh cilantro on top. In the mornings, I’ll take the leftovers from that dish and mix them with eggs for a quick and super hearty omelet. I’m absolutely awful about stopping work for lunch so starting the day with a good meal like that will keep me nourished until I remember to take a break.
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I officially LOVE the word “goobier.”
Perfect descriptive word!
Im a big fan of adding broccoli or eggs or salmon to random bits and leftovers and calling it a complete meal. Last night I had steamed broccoli with ready-made bolognese on top. It was divine, even more so cos I was feeling unwell and needed a quick meal that wouldnt exhaust me to cook.
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July 26th, 2011 at 11:02 am
P.s. I see you are a fan of oats, Sarah. I have been warned off them due to the phytates (is it phytates? Or lectins? Or both?) which are apparently in grains that block the absorption of nutrients in the gut. In your integrative nutrition wisdom, do you have any thoughts on this?
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July 27th, 2011 at 9:53 pm
I avoid oats now…they also contain a protein similar to gluten…
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July 28th, 2011 at 7:27 pm
I thought they had gluten in them?
July 28th, 2011 at 9:03 pm
Sort of. This is where I get unstuck. The gliadin protein can upset some people, also there is a contamination issue from wheat crops. I can never tell cos I dont really get a reaction from them, but that doesnt mean they arent doing damage cos some celiacs dont get severe symptoms. Or if they do, its a day or two later so you cant isolate what did it. I am definitely one of those celiacs. My brain hurts.
This is great – I loathe waste and will use some of these tips!
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Sarah, in your recipe for meffins do you really mean 12 eggs?? Cholesterol levels will be off the radar and it would make the mixute very soggy.
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July 26th, 2011 at 3:24 pm
12 eggs at first sounds like alot but the recipe makes 12 muffins so its only one egg per muffins. With the sort of muffin they are you probably wouldn’t be eating more than one at a time so I wouldn’t think you would need to worry about the cholesterol from the eggs.
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Hi Sarah,
I too LOVE mish mash meals! They taste so much more satisfying than a regular meal. Something about using your dregs.
I have a question… I will be treating my pregnant sister to a special day/ night out in a couple of months (including a massage at Gaia!!). Where would you reccomend to eat dinner in Byron area? I am leaning towards satiate in Bangalow at the moment. Anywhere else you can suggest? Thank you!
Love your site
Erin x
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Did you SERIOUSLY take your broccoli, anchovy, garlic, tuna and egg mix on a plane with you? Sounds a bit disastrous for your fellow passengers. Did they have to evacuate?
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July 26th, 2011 at 3:55 pm
hahahah…yeah, not the most ideal ‘potential partner’ meal! You never know who you might sit next to on a plane.
But as long as it’s tasty, that’s all that counts.
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July 26th, 2011 at 6:54 pm
Maybe that is a good blog topic. Food manners. Is it ok to take that kind of food on a plane. Is it ok to eat hot chips on a train or bus? Eat curried egg sandwiches at your desk in the workplace?
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July 26th, 2011 at 6:58 pm
Or to cook tuna bake in the office microwave early in the day? Good question James.
Personally I think if they allow small children on flights with all the horrific smells that come out either end of those guys, tuna and egg is the least of your problems. At least anchovies dont scream at you when you are trying to sleep. But that’s a whole other kettle of etiquette!
July 26th, 2011 at 10:32 pm
I’m sure u were once a screaming brat too Mia!
July 27th, 2011 at 9:54 pm
As a kid I ate fried egg and raw onion sandwiches at school…
July 26th, 2011 at 9:58 pm
Good on you Sarah for being innovative. I refuse to pay airport prices or buy/eat the crap they serve on planes. I usually take my own food, but it’s typically a boring old sandwich!
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July 27th, 2011 at 5:58 pm
I disagree. I don’t have screaming children. I feel sorry for parents who do. Why should I have to sit next to someone’s stinky lunch in a non-ventilated, cramped environment? I’m not sure you can justify it simply by saying that other behaviours are worse.
Saying ‘as long as it’s tasty, that’s all that counts’ sounds pretty selfish, and I’m sure you’re not that, Sarah.
I’m not sure my life would be made happier, sweeter or more meaningful by sitting next to your food on a plane.
Just my thoughts.
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Mushroom Mush is calling my name! (despite it’s very unglamorous name.. ) xx
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Hi Sarah,
I just came across your blog after reading an old post of Aran’s, and she mentioned you. How great to find such a great website and blog, and someone who has the same approach to autoimmune diseases as I do. I have a type of arthritis called ankylosing spondylitis (fun to pronounce!) and was told medications were the only option for me. I went the other way, cutting out gluten and some other foods, and literally feel completely different.
I’m a fairly newbie blogger, too~I started a recipe journal after we all went gluten-free in our household. It’s exciting to find a fellow Aussie cooking so similar, and also to see someone as excited by turmeric and anti-inflammatory foods as I am
I look forward to reading through your other posts and keeping updated.
Best wishes for your TV show starting soon, and I hope you’re feeling well,
Kate.
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July 27th, 2011 at 9:56 pm
Welcome Kate! Nice to have another AI kid in the fold. x
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