Welcome to The Good Bits

A culinary sustainability campaign, helping you #PlasticWisely

Did you know? Up to 85% of kitchen plastic waste is not recycled. Simply, because they weren’t cleaned before disposal.

We’ve started a unique, zero-waste campaign that not only helps you make the most of your kitchen plastic leftovers but also encourages a simple yet impactful habit: rinsing plastic containers before disposal. We’ve created delicious recipes that make use of the last bits from your kitchen plastic containers.

Scroll down to download the cookbook.

Prep Time: 10 mins Cook Time: 15 mins	x2 servings	Calories: ~520 kcal Fat: ~28g Carbohydrates: ~20g Protein: ~36g
INGREDIENTS: 2 tbsp – the good bits of ranch dressing 2 tbsp water Bread of choice 2 chicken breasts 2 tbsp hot sauce Salt & pepper to taste Sliced tomato Lettuce Butter
INSTRUCTIONS: Add water to the ranch bottle, shake, and mix with hot sauce in a bowl. Add chicken, season, and marinate for at least 3 mins. Sear chicken 3 mins per side or air fry for 10 mins. Toast bread with butter, add mayo, tomato, lettuce, sliced chicken, and serve.

Prep Time: 10 mins Cook Time: 20 mins	x2 servings	Calories: ~495 kcal Fat: ~24g Carbohydrates: ~15g Protein: ~35g
INGREDIENTS: 2 tbsp – the good bits of BBQ sauce 4 tbsp warm water 500 grams boneless beef cubes 2 tbsp oil 1 onion 3 cloves of garlic Salt & pepper to taste Bowl of rice
INSTRUCTIONS: Add warm water to the BBQ sauce bottle, shake well, and pour into a pan. Heat oil in a pan, add diced onion, garlic, and beef cubes. Add the BBQ mixture, season with salt and pepper, and cook on medium-high for 5 mins. Lower heat, cover, and simmer for 15–20 mins, stirring occasionally. Once thickened and coated, serve with rice or bread.

Prep Time: 10 mins Cook Time: 15 mins	x2 servings	Calories: ~470 kcal Fat: ~25g Carbohydrates: ~28g Protein: ~30g
INGREDIENTS: 2 tbsp – the good bits of ketchup 4 tbsp of water 2 chicken breasts 3 tbsp mayonnaise 2 tbsp vinegar 1 lime Salt & pepper to taste Chili flakes Shredded carrot & cabbage
INSTRUCTIONS: Add water to ketchup bottle, shake, pour into a bowl. Add chicken, salt, pepper, chili flakes, and marinate. Mix mayo, vinegar, lime juice, salt, and pepper. Add carrot and cabbage. Chill for 30+ mins. Sear chicken 3 mins per side, then cover off-heat for 6 mins. Serve with coleslaw (optional: add baked potatoes).

Prep Time: 10 mins Cook Time: 15 mins	x2 servings	Calories: ~520 kcal Fat: ~28g Carbohydrates: ~20g Protein: ~36g
INGREDIENTS: 3 tbsp – the good bits of honey 3 tbsp warm water 500 grams boneless lamb cubes Salt & pepper to taste 1 tsp chili flakes 1 tsp cardamom powder 1 tsp cumin powder 1 tsp turmeric 1 tsp garlic paste
INSTRUCTIONS: Add warm water to honey bottle, shake, and pour over lamb. Add spices and garlic paste, mix, and marinate the lamb for 20 mins. Skewer and grill on skillet or charcoal. Serve with bread and hummus.

Prep Time: 5 mins Cook Time: 15 mins	x1 servings	Calories: ~390 kcal Fat: ~18g Carbohydrates: ~20g Protein: ~30g
INGREDIENTS: 2 tbsp – the good bits of mustard 4 tbsp of water 1 Kingfish (Kanad) fillet Salt & pepper to taste 1 tsp of sugar 1 tsp of chili flakes 2 tbsp of honey Salad of choice
INSTRUCTIONS: Add water to mustard bottle, shake, pour into a bowl. Mix in honey, salt, pepper, sugar, and chili flakes. Coat the kingfish with the marinade. Air fry at 170°C or oven bake at 180°C for 15 mins. Serve with salad.

Prep Time: 10 mins Cook Time: 20 mins	x2 servings	Calories: ~460 kcal Fat: ~22g Carbohydrates: ~25g Protein: ~34g
INGREDIENTS: 4 tbsp – the good bits of tahini ½ cup of water 1 can of tuna 2 lemons A small bunch of parsley 2 potatoes Salt & pepper to taste 4 cloves of garlic 3 green chilies (optional)
INSTRUCTIONS: Add water to tahini bottle in batches, shake, pour into bowl. Mash garlic, chilies, and salt into paste. Mix with tahini and lemon juice. Thin with more water if needed. Fry or bake sliced potatoes and set aside. Boil tahini sauce while whisking, then add potatoes and cook for 5 mins on low. Top with tuna, season with salt and pepper, and place it in the oven on broiler setting. Serve with bread.

Prep Time: 10 mins Cook Time: 5 mins	x2 servings	Calories: ~430 kcal Fat: ~24g Carbohydrates: ~20g Protein: ~30g
INGREDIENTS: 4 tbsp – the good bits of mayonnaise 3 tbsp water 500 grams boneless chicken 2 Lebanese breads Sliced pickles Salt & pepper to taste 1 tsp cumin powder 1 tsp coriander powder 1 tsp smoked paprika 1 tsp cardamom powder
INSTRUCTIONS: Set aside 2 tbsp mayo. Add 2 tbsp water to bottle, shake, pour into bowl. Add another tbsp water, shake again, and pour in a bowl. Add sliced chicken to the bowl with all spices, marinate for 15 mins. Sear on high heat for 5 mins. Spread mayo on bread, add pickles and chicken, roll and press in skillet for a minute. Serve.

Prep Time: 5 mins Cook Time: 1 mins	x1 serving	Calories: ~350 kcal Fat: ~16g Carbohydrates: ~40g Protein: ~8g
INGREDIENTS: 1 tbsp – the good bits of peanut butter 3 tbsp milk 2 tbsp of all-purpose flour 1 tbsp sugar 1 tbsp cocoa powder ¼ tsp baking powder 1 tbsp vegetable oil
INSTRUCTIONS: Mix flour, sugar, cocoa, baking powder, and oil in a microwave-safe mug. Scoop peanut butter and set aside. Add milk to bottle, shake, pour into mug. Repeat with water if needed. Mix well, drop peanut butter in the center without stirring. Microwave for 1 minute.

Prep Time: 10 mins Cook Time: 15 mins	x2 servings	Calories: ~680 kcal Fat: ~48g Carbohydrates: ~18g Protein: ~40g
INGREDIENTS: 5 tbsp – the good bits of pomegranate molasses 4 tbsp water 500 grams minced meat (lamb or beef) 1 onion Small bunch of parsley Salt & pepper to taste 1 tsp seven spice Bowl of rice 2 tbsp olive oil
INSTRUCTIONS: Add water to molasses bottle, shake, set aside. Mix minced meat, chopped parsley, salt, and seven spice. Form balls. Fry meatballs in olive oil for 4 mins, flipping occassionally. Add molasses mix, simmer until thick. Serve with rice.

Prep Time: 10 mins Cook Time: 10 mins	x2 servings	Calories: ~470 kcal Fat: ~25g Carbohydrates: ~22g Protein: ~34g
INGREDIENTS: 2 tbsp – the good bits of mutabbal 3 tbsp water 1 eggplant 1 tbsp olive oil 5 cloves of garlic 3 spicy chilies 1 tbsp tomato puree 1 tbsp peanut butter Salt & pepper to taste
INSTRUCTIONS: Add water to mutabbal container, shake, set aside. Sauté chopped garlic and chilies in olive oil until golden. Add cubed eggplant, season, and cook till soft. Stir in mutabbal, tomato puree, and peanut butter. Mash and cook until thick. Finish with lime juice, crushed peanuts (optional), and serve with bread.

Prep Time: 10 mins Cook Time: 15 mins	x2 servings	Calories: ~400 kcal Fat: ~18g Carbohydrates: ~23g Protein: ~25g
INGREDIENTS: 3 tbsp – the good bits of hummus ½ cup pasta water 2 tbsp olive oil Salt & pepper to taste 2 cloves of sliced garlic Fettuccine pasta (enough for 1–2 servings)
INSTRUCTIONS: Boil pasta, save 1 cup of water. Add ½ cup pasta water to hummus container, whisk, set aside. Sauté sliced garlic in olive oil, add pasta, then hummus mix. Season with salt and pepper. Thin with more pasta water if needed. Garnish with parsley.

Prep Time: 5 mins Cook Time: 10 mins	x2 servings	Calories: ~410 kcal Fat: ~20g Carbohydrates: ~30g Protein: ~20g
INGREDIENTS: 3 tbsp – the good bits of cream cheese 4 tbsp water 3 eggs 500 grams baby spinach Salt & pepper to taste 1 tbsp butter ½ tsp chili flakes
INSTRUCTIONS: Add water to cream cheese container, whisk, set aside. Melt butter in pan, cook spinach until it wilts. Whisk eggs, add to pan with cream cheese mix. Season with salt and pepper, stir on low, cover and cook 4 mins until set but saucy. Sprinkle chili flakes and serve with bread.

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