I love ’em! They make a meal so easy. But I was raised in a family that hated leftovers so I’ve learned to make all new foods out of the leftovers.
I get asked, alot, when I’m speaking what I eat for food. So, here you go . . . the quick 411 on what I ate for breakfast, based on the leftovers available.
Leftovers – think outside the box
This picture includes what was actually leftover homemade chili that I drained some of the sauce from and reheated on the stove. At the same time I fried a couple eggs in coconut oil, chopped an avocado, and dug around to find some leftover salsa and cilantro. Warmed, leftover chili went on the plate, topped with eggs, salsa, cilantro, avocado on the side, add a pinch of sea salt and fresh ground black pepper. Cook and prep time – about 7 minutes (partly because I was digging around in refrigerator).
Leftovers are really best when you repurpose them. Chili doesn’t have to be soup. Here, a base for eggs. Or rolled in a tortilla or lettuce leaf. Over a baked potato. Drained and added to a stir fry. The options are limitless. Eggs don’t have to be just for breakfast. We used them as the base for pizzas made in muffin tins last night – delicious!
Leftovers – speed up your meals
Using what’s leftover also cuts your prep and cooking time down. If you’re starting from scratch, plan on making leftovers. Freeze for the future or refrigerate and be creative. Either way, you’ll save time later. Plus, if you’ve already eaten it and know you like it – perfect to repurpose because you know you’ll like it again! Cooking doesn’t have to be tedious. Just throw together a protein and some vegetables – you’ll be just fine!