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Leftover Heaven


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.

Jump Start Breakfast

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?

Have a great Wednesday and visit Jenn and all her friends at Peas and Crayons for more WIAW.





It’s Wednesday and you know what that means!  It’s What I Ate Wednesday and these are my eats from Monday.  I got my day started with an early 5:30am high-intensity interval workout.  I recovered with a Very Berry Protein Smoothie.  After I showered and dressed for work I had my cuppa joe.


One hour later at work I had a delicious cup of smooth creamy yogurt with fresh blackberries. Can you tell blackberries are one of my favorites!

A little later I enjoyed  Wasa 7 grain crackers and a Laughing Cow Mozzarella Sun-Dried Tomatoes & Basil cheese wedge.


For lunch I prepared what I call a flatbread salad. I simply spread heated flatbread with hummus,(Sabra Roasted Pine Nut Hummus),

top with salad and enjoy!

Dinner was baked sweet potato with greek yogurt and nutmeg sprinkled on top with a salad on the side.


Earlier in the day at work there was a birthday celebration for one of the pre-k students and I said yes to one cupcake.


Thanks again to Jenn at Peas and Crayons for hosting the weekly food sharing party. It’s nice to see what others are eating, it gives me inspiration and ideas for creative ways to experience food.

Question for the day!
What’s your favorite food?