Are you stuck with heaps of leftovers and starting to get sick of having the same meal over and over?
Running out of ways to use up everything before it goes off?
My favourite ways to use up leftovers include:
1. Buddha bowls - these are fancy ways of saying a meal with a bit of everything! I like to ensure I have my 3 main macronutrients included - fats, carbohydrates, and protein.
The easiest way to make these is to ensure you have the following:
- a form of grain - it could be freekah, rice, quinoa, buckwheat etc.
- a source of protein - leftover meat, eggs, legumes or beans
- a whole bunch of veggies or salads - I like to add a bit of everything as the taste ends up working out quite well
- a little bit of fat - some avocado, a drizzle of olive oil or some nuts and seeds added as toppers.
You can dress these meals with tahini, olive oil, lemon juice or another condiment.
2. Frittatas - leftover veggies can be added to a ovenproof dish with some eggs and a type of milk and placed in the oven for 40 minutes or so. The frittata can be served warm, cold for lunches or breakfast and can even be frozen for in a few weeks.
3. Veggie hash or patties - chopping up veggies and cooking into patties can be a great way to use up some excess veggies.
4. A version of fried rice can be made to use up excess grains, veggies and animal meat if possible. Crack a coupe of eggs in to get the texture of fried rice and enjoy!
5. Freeze what you can. Google and see if you can freeze anything you have in excess that you are not going to be able to consume. Most foods can last a couple of months in the freezer.
6. Catch up with some friends for a picnic or dinner and share your leftovers to make them new!
The photo above is a mix of some leftovers - couscous and roast veggie salad, some lettuce leaves, some zaatar spiced chicken pieces and some roast potato wedges - it made a pretty delicious buddha bowl when all combined!