Ode’ to leftovers: Thanksgiving weekend round up!

Happy Tuesday!

Its back to reality after a long weekend of family togetherness and food comas! Like most folks, I spent my holiday weekend cooking, driving to various family gatherings, drinking, and eating…ALOT!

tofurkyWhile I am a big slacker and didn’t take enough pictures, I made tofurky, mushroom gravy, roasted veggie lasagna and two unsuccessful batches of apple cider caramels (I think my candy thermometer is broken) for the various weekend affairs!

As is fairly typical, there are a ton of leftovers! Normally this weeks lunches and dinners would look something like this…1a…but I am trying to go gluten, dairy and soy free this month! Phil is happily hoarding all the leftovers at his office and in his words: “it may look like dog food but it tastes awesome!”

If you missed it, I said I am going gluten, dairy and soy free for the next couple weeks to see how my body reacts. I figured this few week gap between eating fests would be as good a time as any to try getting back to a simpler way of eating.

Thus far my days have looked something like this:

  • ‘chocolate’ pudding with quinoa for breakfast (made with black beans, avocado, applesauce, egg whites, cocoa powder, honey and almond meal).
  • water with chia seeds / decaf green tea with lemon
  • apple with peanut butter and flax for lunch
  • grapefruit and carrot sticks for snack
  • water with lemon / herbal tea
  • veggie stir fry with quinoa for dinner (coconut oil, sweet onions, garlic, zucchini and squash)
  • herbal tea before bed

I know I will need to get more creative if I am going to make it 3 weeks and not feel like I am depriving myself (suggestions are welcome). I am looking forward to experimenting as well as seeing what its like for those with food sensitivities!

I hope everyone enjoys their leftovers this week!

Stay tuned for more on my ‘free December’…this should be interesting!


Cilantro, Lime Shrimp and avocado salad

What do you get when you mix the rest of the shrimp cocktail, the last avocado, the end of a lime, what’s remaining of a grilled pepper and some fresh herbs?!? The most delectable leftover salad ever!

After a long holiday weekend with my family, we had a ton of leftover food. With a little help from my urban herb garden my leftovers were transformed into a refreshing, delicious salad. All I had to do was mash the avocado, squeeze in lime juice, chop the shrimp and peppers into chunks, sprinkle with salt, pepper cilantro and you’re noshing on a superfood sensation!

While I am all about using leftovers you shouldn’t wait until you’ve got these sitting in your fridge to give this shrimp salad a try!

Toss atop greens, wrap in a whole wheat tortilla or on its on…enjoy!

Leftover Love

Leftover Love

I am such a sucker for leftovers!!

When I was growing up, wasting food was not an option. Naturally, I still have a hard time throwing anything away. Especially after a gathering or holiday, I make sure anything we don’t finish gets portioned and packaged so everyone can take some home.

While some holiday/special occasion foods are indulgent, I usually make the healthiest possible versions of my favorite foods so as not to feel too guilty and so I can eat the leftovers without throwing off my diet.

For me, the problem with holiday eating isn’t WHAT I am eating, its HOW MUCH of it I am eating!! Consciously portioning my more indulgent leftovers makes for yummy lunches that fit into my everyday diet!

Simply grilled asparagus kissed with lime can be served hot, cold or room temp. and is great for you! Celebration roast – tofu/meatless deliciousness – is ridiculously high in protein and super easy to prepare (don’t be scared!). Yes, that is mac&cheese – gluten free pasta, low fat milk and portioned at 1/4 cup! Sure, lunch is about 500 as opposed to 300-350 but its filling and healthy and satisfying….so maybe no afternoon snack!

Give your leftovers some love….enjoy!!!