I am not usually a fan of leftovers, but lately I’ve found that they’ve been very helpful for putting together quick meals that are nutrient-dense and delicious! Making a little extra at dinner or as a prep for the week can make lunches SO much better! Many people just grab a low-quality sandwich for lunch or ‘power’ through without eating and then are ravenous at night! I thought I’d share of few of my recent favorites, and invite you all to share your own creations:
- Added leftover baked Brussels sprouts and chicken breast (these are even delicious cold) with ginger on my salad greens and chopped veggies (pre-cut for lunch salads). Threw on some hemp seeds and dried chickpeas for crunch, and voila! A hearty and robust salad
- Added leftover kale and asparagus with avocado oil to my poached eggs, making sure to include veggies at breakfast
- Added raw walnuts, pumpkin seeds, and fresh avocado to leftover sweet potato and chicken. An instant ‘chicken salad’
- Made extra wild salmon salad (instead of tuna to avoid the high mercury) with lots of veggies: raw onion, celery, purple cabbage, bell pepper. I love eating this with Flacker’s seed crackers or raw beet ‘crackers’ cut into circles for a nutrient dense lunch.
- Made extra boiled eggs for quick protein snack that I added to fresh basil and tomato. Delicious!
Do you have any quick ‘leftover’ meals to share?
