Healthy Hacks | The Almost Empty Jar Dilemma

Article and Styling by MARÉ BRENNAN
Photograph by KELLY MOORE CLARK

We’ve all been there. Open the fridge and you’ve got a row of jars with only the dregs, two olives with all the delicious juice, a sparse layer of salsa, the last bite of almond butter. You hate to throw it out, but what can you do with so little? Here are a few inspirations to get you started on your refrigerator clean out.

PICKLED VEGETABLES:

Use the leftover pickle brine as a marinade for pork or chicken. 

Use the olive “juice” jar to shake your martinis in for added flavor.

Add 1 part oats and  1 part milk to your nut butter jar and stick in the fridge for nutritious overnight oats. 

Shown here, we’ve layered greek yogurt, walnuts, blueberries to our leftover almond butter to make a grab and go parfait.

On the savory side you can add soy sauce, sesame oil, vinegar, and a bit of sugar to create a Thai inspired topping for noodles and salads.

MAYONNAISSE

Add a squeeze of lemon or lime juice, a dash of Tabasco, and salt and pepper to taste. Shake it up and drizzle on tacos or roasted veggies.

For a quick and delicious creamy salad dressing, add 1 tsp of Dijon mustard, a pinch of salt, a pinch of sugar, freshly ground black pepper and 1 Tbsp of white wine vinegar to the mayo jar and shake thoroughly. 

SALSA:

Upgrade your boneless, skinless chicken breasts by slow cooking them in your leftover salsa. 

For a spicy kick with a white fish filet like cod, sear fish on both sides in a skillet with 2 Tbsp of olive oil. Add minced garlic, leftover salsa and cumin along with 1 Tbsp of red wine vinegar to create a spicy sauce for fish. Simmer until fish is opaque.