Posted on February 25th, 2017

We often find ourselves wasting a lot of leftover food each week due to being time poor, cooking/making more than we actually need or simply because it’s easier to just buy new food. Whatever your reason is I have put together some suggestions of my go to quick meals when I have leftover vegetables and salad to use up quick smart!

Roast Vegetables

Bubble and Squeak

• Chop your left over vegetables into smaller pieces, add some oil to a fry pan and fry them up. Add a few eggs, left over roast meat, some bacon, or your preferred meat and heat through. Serve for Breakfast, Lunch or Dinner.

Omelette or Quiche

• Chop up your left over vegetables into smaller pieces and add to a bowl. Whisk in a few eggs, aiming for 2 per person, add some cream or even some cooked quinoa and any herbs and spices you like. You want a relatively thick batter. Bake in a moderate oven for approximately 45 minutes or use a fry plan and make some omelettes.

Salad

• Chop your left over vegetables into small pieces, toss with some mixed leaves such as spinach, rocket and kale and drizzle with a little olive oil or your preferred homemade dressing. Add some protein such as boiled eggs, chicken, chickpeas/lentils or some nuts and seeds and serve.

Soup

• Add some organic vegetable stock to a saucepan, add left over vegetables and heat through. Add to a blender with some fresh cream or coconut cream and puree. Otherwise serve as is straight from the saucepan. Add some protein.

Salad (mixed leaves and raw vegies)

Sushi Roll 

• Using a nori sheet, add some salad, avocado and some protein such as chicken or a fried egg and wrap up in the nori sheet. Essentially using the nori sheet as your wrap but much healthier.

Refresh

• Using your left over salad, add some additional extras to it. For example, cooked quinoa, brown rice, roasted vegetables, chickpeas, beans and lentils. If you didn’t have a dressing on it in the first place make one using some olive oil, raw honey, vinegar, mustard seeds, herbs and spices etc. to make it more appealing.

Dip

• Buy some hummus looking for the brands with the least ingredients and sugar and dip your leftover raw vegies into it for a quick snack.

Smoothies

• Leftover salad ingredients can be blended up into smoothies quite easily without anyone even knowing, especially items like spinach, kale, cucumber and celery.

I hope these suggestions help you use up some of those leftovers and save some money while your at it 🙂