It’s Earth Day! ‘Thyme’ to celebrate your mother and reduce the carbon footprint.
As a dietitian, it’s part of my DNA to avoid food waste as much as possible. You’ve likely heard the statistics that 40% of American’s food ends up in a landfill while 1 in 8 go hungry. This is nonsense! I really hate tossing food out- especially now when my income has been nearly cut in half due to COVID19 cancellations and trips to the grocery store are much less frequent. If you’d like to see my review of click list VS Instacart, check out my blog post here: https://soundbitesnutrition.com/grocery-shopping-in-the-age-of-covid19/
I always try to use what’s in my frig, but don’t always want to eat the same dishes. Leftover beans become soup, too much rice is transformed into stir fry, grilled chicken makes great chicken salad.
Today I discovered a partial can of diced tomatoes with green chiles left from weekend tacos. Knowing my daughter hates spicy food, adding this to soup or chili would be met with resistance. So instead, I added them to my eggs! Salsa would be a great substitute here, too.
Adding veggies to any dish is a great way to reuse them. You reduce food waste while adding color, vitamin C, potassium, fiber and texture to your meal. I doused my eggs with oregano and cheese, which made a delicious omelet.
Here’s the recipe:
1 egg with 1 tsp. water, scrambled in a small bowl
1 tsp. shredded cheddar cheese
1/4 cup diced tomatoes with green chilies (or salsa)
Dusting of oregano
- Heat a small skillet and spray with non-stick spray.
- Add scrambled egg to the pan and cook for 1-2 minutes.
- Sprinkle shredded cheese over the egg, then add diced tomatoes.
- Add oregano over the eggs (as much as desired).
- Fold egg over in pan to make an omelet.
Serve with toast or fruit. Enjoy!