Here are some simple tips and examples to revitalize the food ALREADY in your fridge.
Leftovers don't have to be a last recourse for the desperately hungry when no other options are around. And they don't even have to feel redundant! Depending on how you prepare your food, leftovers can be a dynamic and even (yes) exciting part of your next meal. Here's how to rethink extras in your fridge.
Step one: the initial meal prep
Leftovers: roasted beets & carrots, roasted butternut squash & sweet potato, stir-fried celery w/tamari, steamed spinach with lemon juice and salt, roasted persimmon, and wedge of boiled potato. Freshly prepared at time of meal, counterclockwise from top: (A) 2 pear slices, (B) 2 slices of cheese, aged cheddar and goat brie, (C) soft-boiled egg and (D) small cup of bulletproof coffee with dash of salt and vanilla extract
Snack from leftovers (stir-fried celery, steamed cabbage with soy sauce, roasted persimmon, cold leftover soft-boiled egg with freshly melted butter added on top, and leftover green tea chilled overnight and served with ice. Prepared fresh: blueberries, slice of cheese (goat brie) and banana with peanut butter, cinnamon, and dash of salt.
Leftovers: stirfried celery, roasted beets + carrots, roasted sweet potato + squash (all same as previous photo and description to the left), plus kimchi-salmon rolls made night before with leftover rice, baked salmon, a bit of kimchi, and spinach. Topped with a dash of fermented hot sauce (similar to tabasco or sriracha). Freshly added: kimchi, blueberries, and sliced pepper-jack cheese
Kiddo has a variation on the same meal (milk instead of green tea, organic chicken apple sausage instead of egg due to allergies) in smaller proportions, and is happily enjoying his plate. He even got to help prepare some of it (peeling and cutting banana, spreading peanut butter, and counting berries) with great glee!
Jessie is a certified nutritionist and proud mama who is passionate about simple cooking and natural health.