Now that the Thanksgiving weekend is over it’s time to evaluate what’s left in the fridge, consolidate and get creative with leftovers. I can’t go a morning without my tofu scramble since I discovered  this great egg substitute, and this morning I was able throw in left over green beans and delicata squash. This simple addition made what is ordinarily a light breakfast into a hearty scramble that will help keep me going during a nice long walk with the dogs! I also added some almond cheese and siracha. For a little bit of healthy fat, and to tone down the spicyness – a spoonful of avocado!