Then Monday I opted to use up some of the brown rice and some of the pasta sauce. Not a traditional breakfast, but it was what I wanted. I used the tofu for lunch and made a tofu and chickpea salad sandwich. Finished off half of the spinach and the ciabatta roll.
Supper was gnocchi with pasta sauce and homemade French bread for me. Since we were having company over I used the crockpot to make a cheesy chicken casserole for my daughter and our guests. For dessert we served whole wheat vanilla cupcakes with fresh raspberries.
That literally leaves the lingering spinach, but I've added half a tin of chickpeas to the fridge.