12 Febuary 2013 - Dinner tonight, lunch tomorrow

One of my favourite magazines is New Zealand's publication for Women - Mindfood. One of the many treasures each issue contains is a section of their recipe's entitled "Dinner tonight, lunch tomorrow" which gives the reader a creative way of using their leftovers from the night before for the following day's lunch.

I hate waste in the form of leftovers so I'm all for finding great ways to use them up. I wanted to share my own "Dinner tonight, lunch tomorrow" creation that was very tasty and quick to prepare (both times!).

 Dinner:

Prepared 500grams of firm tofu - fried in 1 tablespoon of extra virgin olive oil and 1 tablespoon of Hungarian spice blend (from the markets, so good!).

Served with a salsa salad (diced spanish onion, tomato and red capsicum) and some steamed vegetables - cauliflower and peas.

Lunch:

Using the George Foreman grill folded and pressed one whole wheat mountain bread wrap in half with leftover tofu, salsa salad, some mushrooms and a sprinkle of light cheese inside.

Served with diced celery sticks and choko pickle (also from the markets and also so good!).

Two nutritious meals from the same basic ingredients; and I didn't have to waste any leftovers.

Mindfood's recipes are a lot more complex, but I'd love to give them a try. The magazine is truly a breath of fresh in air in today's culture of women's magazines and is full of intelligent articles, ideas and inspiration.

Check out their website here.