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#NoFoodWaste #nosugar breakfast in a jiffy.
Day 3/30: Avoid Sugar at Breakfast Level IV Mashed up leftover cauliflower and mushrooms from dinner last night to make a veggie-packed toast with sprouted grain bread. + hot sauce - obviously :)
Sautéed beet greens with chorizo, topped with a paprika fried egg.
I bought a bunch of beautiful beetroots with their greens still attached, so I made beetroot salad for one meal and used the beet greens for this simple and delicious dish! #nofoodwaste
Cleaning-out-the-fridge Power Bowl
This has been a crazy week and I'm working with all my leftover bits of groceries...this still tasted bomb, and now my fridge is clean! Quinoa
Cabbage and sweet potato! Made with coriander powder, chili powder, turmeric, and lime. I made this 4 days ago and it's still good.
Day 2/30: Eat 5 Servings of Fruits & Veggies Per Day Level IV #nofoodwaste
New York City's first mason jar-only restaurant - Congrats @ancolienyc on the opening!
This is truly a #NoFoodWaste salad restaurant in NY.
Roasted veggies (carrot, parsnips, beetroot, fennel and red onion), baby spinach and guacamole served on top of egg fried rice
All is leftover but I made them into a healthy and quick meal #nofoodwaste
Today I cleared out the fridge and made these veggie patties #nofoodwaste
I have been eating less meat after joining the challenge, it was hard in the beginning but meal like this one is so easy to make, delicious and healthy, which really helps me not missing meat that ...
Brooklyn Grange Rooftop Farm
Tickets are $100 and must be purchased ahead of time here: http://www.brooklyngrangefarm.com/upcoming/compostdinner Event Description: As people who spend our days farming we strive to see as lit...
Friday Inspiration: Silo - the Restaurant with a #nofoodwaste Objective
This story about a UK restaurant is today's inspiration: "His ultimate vision is a tight-knit network of conscientious producers, shops, restaurants and consumers working together to create a healt...