Makeover Leftovers: Moneysaving Tips
Got leftovers? Use them!
Sometimes three days of quinoa salad can result in the desire to never see nor taste the South American super-seed ever, ever again. But don't throw out last night's dinner just yet! Grains, greens, root vegetables, and proteins can all be redressed with a unique sauce to help give old food new purpose on your plate. In fact, by using simple and clean cooking methods, those extra carrots and peppers can be instantly transformed into a spicy curry, soup, or tangy salad. You'll end up eating well, saving money, and enjoy channeling some culinary creativity. Below are a few of my favorite ways to reinvigorate yesterday's dinner.
Take a day-old cup of sautéed or roasted veggies and throw them in a saucepan with some broth or filtered water. Add a bay leaf, dried wakame seaweed, sea salt and other seasonings, bring to boil, and voila! The result is a lovely vegetable soup. Serve topped with freshly diced green onions and or fresh herbs such as cilantro or parsley for color and added nutrition. You can even add lentils or tofu for a heartier soup in fall, or toss in pulled chicken for a warming dish in winter.
Using a large oiled skillet on medium heat, leftover veggies can be refried with Tamari (wheat free soy sauce), or Coconut Aminos sauce (a soy sauce alternative). Both are available at most health food stores and many grocery stores. Crack an egg for added protein, or combine with a whole grain and kimchi. Top with fresh cilantro and diced green onion. Orange zest also makes a lovely fragrant addition when refrying vegetables.
Take your left over vegetables and proteins and add some coconut milk, and curry paste (or powder). Whisk together the curry paste and coconut milk then add in your vegetables, chicken, fish, or tofu. Stir together in a saucepan and let the sauce reduce while your leftovers are being reheated. Enjoy curry vegetables over grains, or curried vegetables and protein over chopped dark leafy greens.
Have some left over chopped veggies? Bag ‘em and throw them in your morning eggs. Sauté vegetables in a high-temp fat and pour whisked eggs over the top. Bake in a cast iron skillet or muffin pan for grab and go breakfast or snack. I love eggs topped with a quality sauerkraut for added probiotic kick, and extra flavor. Check out my Mini-Frittata Recipe here.
Build a Bowl Basics: Grains
What's your favorite grain: Brown rice, quinoa, millet, buckwheat? Always cook extra grain and store in the fridge or freezer for time-squeezed moments. Left over grains can be repurposed in grain bowls, added to a curry, or made into a breakfast or desert pudding. Add coconut or nut-based milk with pumpkin, vanilla extract, and sweet spices like cinnamon for a treat. Top with pumpkin seeds. Learn more about how to build a delicious bowl here.
I hope these tips are useful for you and inspire some creativity in the kitchen! What are some ways you enjoy your leftovers? As always, follow me on Instagram, Facebook and Twitter for daily tips and recipes to make your food tasty and healthy. Want to have a blast in the kitchen and enjoy eating healthy food that makes you feel and look great? Sign up here for a free coaching consult with me today and I can put together a personalized program for you; my clients love their hands on cooking lessons! I even coach via Skype!
Thanks so much for reading! Share your favorite leftover tips below!