Savory leftovers

If there’s one thing I pride myself on, it’s my ability to create meals out of the most random hodgepodge assortment of leftovers.  This should come as no surprise given my love for everything-but-the-kitchen-sink salads, but I definitely think I have a knack for making cupboard scraps and a nearly empty fridge into a fairly decent dish. 

Oats are the perfect central ingredient for this little something-out-of-nothing trick. 

If I’m going the savory route with oats, there’s one ingredient I turn to without fail, and that’s nutritional yeast…

Welcome to nooch mountain.  Full of fresh powder.  Lift tickets cost $20.

Like the snow cover in NYC after a blizzard in January April.  In addition to the nooch, it wouldn’t be a complete hippie meal without fiber loading.

Leftover salad of red bell peppers, black beans, and raw white corn, plus steamed broccoli, cauliflower, and carrots.

This was bowl number one of three, but in my defense (not that I need it) the second and third bowls combined were roughly the size of this first one.  I learned from portion numero uno about the pitfalls of filling the bowl to the brim, which made it SO difficult to eat.  Everything was spilling over the edge each time I dug the spoon in to try and mix up the ingreds. 

I don’t like losing ingredients, so the spillage factor definitely caused me to slow my roll…hence the less packed bowls for my seconds and thirds.

If you are like my sister, you are probably sick of these old posts from last week.  She told me yesterday that she wants photos from the days leading up to the wedding…and as much as I’d love to oblige her request, I’m just too busy running errands all over the place.  I’ve been taking photos like crazy, so after the honeymoon look forward to one mother-of-a-recap.  And now I’m off…