Thanks to Thanksgiving, my refrigerator runneth over. While pondering what to freeze and what to remix into this week's meals, I remembered Alicia Silverstone's Kind Diet includes a section on streamlining meal time and revitalizing leftovers. A second read of the book revealed some smart tips for holidays. Here's what Alicia advises:
- Always make extra grain and beans — enough for a couple of days. You can use this food as the base for the next few meals, adding vegetables and other extras to round out meals.
- For a quick dinner, start with a salad as your base. Just add yummy leftovers like rice, beans, and seeds, or even a potato or tempeh . . . whichever you have around the kitchen that sounds good to you. Get creative. Throw in raisins. Go crazy!
Keep reading for more tips.
- Wrapping leftovers in nori is perfect for eating on the fly or on a road trip. If you have food that you're not excited about but don't have the energy to turn into something amazing, just wrap it in nori and it gets a complete makeover.
- Soups are great for quick meals because you can empty the fridge into a leftover soup! Start with water or a good vegetable stock, then add grain or sweet potatoes or beans and any vegetables you haven't gotten around to using. Eat with a slice of toast. Quick, yummy, and satisfying.
Do you have a tip for turning leftovers into healthy meals? Share it in comments or in the Healthy Eating group in our community. Your tip could be featured on FitSugar.