June 16, 2021 2 min read


Hi again everybody!  Teri here with another rendition of “MAKING SOMETHING OUT OF NOTHING”.  There is nothing like a good fridge clean-out, am I right? Using up all the bits and bobs from previous recipes or remnants of a few veggies that went overlooked.  There was a time in my life where I probably would have thrown them into the rubbish but those days are long gone.  Food waste is just NOT a thing in my house.  Leftovers reign supreme on the nights that I am teaching a later yoga class or I’ve been busy with client work and just couldn’t pull together a new meal.  LEFTOVERS are where the brain child of this blog actually came from.

Terrianncarty Making Something out of Nothing  

I cook for only two people but I generally pretend I’m cooking for 3-4.  I do that intentionally so I have extra for the busy days and nights.  Some of you might call this meal planning.  I call it a happy accident. There are times when I will cook an entire box or bag of pasta and there are also days where I only cook 1/2.  For the bowl above I happily found 1/2 box of my fave noodles in my cupboard.  Not enough for 2 meal servings of pasta but JUST RIGHT for 2 Buddha bowls.  I love using up odds and ends of things. A small amount of pesto was the sauce for the pasta. 1 ripe yellow tomato, chopped up and added in.  Leftover tofu needed to get eaten from yesterdays dinner. A couple of tired radishes?  Into the bowl they go.  And those snap peas?  Well these beauties came straight from my garden.  No waste, happy bellies.


What goodies do you have hiding in the fridge or pantry just begging to be whipped into something?  Make sure you post and tag me in your variations!  Happy cooking!



1/2 box farfalle pasta

2 Handfuls arugula or other green

2 cups snap peas trimmed and steamed

2 radishes thinly sliced 

1 heirloom tomato cut into chunks

1/2 cup homemade pesto 

1 cup tofu roasted

1/2 avocado thinly sliced

Sea salt and cracked pepper



Boil water for pasta.  Add a healthy pinch of salt. Add pasta. Place a colander over cooking pasta and place sugar snaps.  Cover with a lid and steam as pasta is cooking.  Cook pasta till al dente. Toss pasta with pesto and set aside.  Place steamed peas into a bowl, drizzle with olive oil and season with salt and pepper.

Assemble your bowls by placing greens in the bottom of 2 bowls.  Layer remaining ingredients as you desire!  Season with salt and pepper and enjoy!