Happy, Happy Wednesday!
It’s been several weeks since I’ve shared my eats, so here we go.
Smoothies are my go to breakfast, because they can be loaded with so many power packed foods to give me real energy. I used leftover bananas and kiwi from last week that I froze in the freezer, in addition to kale, spinach, hemp seed, almond milk and juice from one orange. If you have fruits or veggies you can’t seen to eat before they are past their prime, just freeze them, but do peel your bananas before freezing. Frozen fruits, simply make smoothies taste better.
I couldn’t think of a better way to use leftover vegetarian chili, than on top of some oven baked potatoes and topped of with red onions, tomatoes, jalapenos and a sprinkling of cheese. Such a wonderful lunch.
Leftover kale, mushroom and onion saute was paired with bulgur to make the most delectable dinner. I added chickpeas and sprinkled with some 21 seasoning salute from Trader Joe’s and dinner was ON!
One of these leftover brownies, I made on Sunday, hit the spot about 2:30pm Monday, before picking up a bus load of school-age children.
Click HERE for the recipe.
Snacks were the only meals I didn’t use leftovers. When I first tried these almonds, I wasn’t sure I would like them, I’m not a big, big chocolate eater. It was kinda like you eat one and you think, that’s OK and then you think, that’s really OK, I want more.
How creative are you with your leftovers?