Have leftover pho broth from your take-out meal? Don’t toss it! Use it again in this pho inspired recipe and combine it with some of the summer’s produce bounty and whatever else you may have on hand! This recipe is quick to put together and is very versatile!
You may have noticed recently that I have added a “Recipe Redux” badge on my site. This is a big step for this little blog here because you have to apply and be accepted into the Recipe Redux family. I am very honored that they have accepted me!
Now you may be wondering what the Recipe Redux is. Here is the link if you want to read more about it specifically. Basically, it is a group of bloggers who have some sort of background in nutrition, whether they are certified dietitians, in college to do something with nutrition/medicine, or like me, a doctor. The group is focused and dedicated to putting out healthy, nutritious and most important delicious recipes for our readers.
This fits right in with a big part of what I want my readers to get from this blog! As you know, I want people to realize that eating healthy, real foods is not “boring”, “gross” nor “bland”. I also want people to realize that cooking for yourself does not have to be time consuming, because we all know that time is something I don’t have a lot of so I am very focused on quick, simple and few ingredient recipes.
So, anywho, every month the bloggers in the group have a theme that each blogger creates and posts a recipe based on that theme. This month’s theme is:
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
This is a great time for a theme like this, since produce is plentiful. I decided I wanted to try and do something with zucchini since, if any of you grow zucchini yourselves, then you know you usually just have a TON of it and have to figure out what to do with it. I am hoping to give you a little something different to try out.
I don’t know about you, but if I get pho I tend to eat all the stuff out it and then just have a bunch of broth left over, lol. So, I figured I would try to re-use it since it takes forever to make on its own. Combine that with whatever ingredients you have on hand and like and BAM! There you go, you have your own pho! This swaps out the noodles for zucchini, so it cuts down on the carbs and technically calories if that is something you are watching. Even better though, it ups your vegetable uptake which is never a bad thing!
So take a look in your fridge and see what sorts of veggies, meats etc you want to use and use it! This particular recipe spiralized up some zucchini and carrots. I also had some brisket leftover from a different meal so I threw that in too! Use whatever you have! It is even better if you still have some things floating in your pho broth such as some of the peppers, bean sprouts, etc. Have bunch of summer squash too? Throw it in! Make it work for you.
Do you grow your own veggies/have a garden?
What are some of your favorite ways to use your produce?
I link up with Deborah and Sarah’s meatless monday, running on happy’s/the fit foodie mama’s meatless monday,glutenfreefridays,#healthyveganfridays,#recipeoftheweek, Homestead Blog Hop, What’s for Dinner, Sunday Fitness and Food
Need other awesome ideas for your summer produce? Check out the links below of some of the other bloggers from the recipe redux and show them some love!