I know some people don’t like eating leftovers, but I do! I just don’t like the idea of throwing away food when 1) there are lots of people who don’t have enough food to eat every day, and 2) healthy food tends to be more expensive than junk food, and I don’t like throwing away money! So… if you’re one of those people who either makes only enough food for the meal you’re eating (or if you just throw out the leftovers), you might get bored looking through my meals each day – because you’ll be seeing a lot of repeats from the day before, or new recipes that are made using last night’s leftovers!
Breakfast: 1 leftover paleo pancake; omelet with cheese, sausage, avocado, tomato; cottage cheese; fresh pineapple chunks; blueberry-pomegranate juice; coffee
Lunch: more pineapple; sweet-potato apple salad (made with 1 diced apple; 2 spoonfuls of greek yogurt; a handful of raisins; and 3 slices of leftover sweet potato from Saturday night, diced and sprinkled with cinnamon); water… and a second cup of coffee around 1pm. I’ve put a better recipe below that we make quite a bit — but for lunch, I just threw together what I had around because the sweet potatoes were already cooked with that soy/sesame marinade…
Dinner: Broiled tilapia with parmesan and garlic; carrots and green beans; water
SWEET POTATO & APPLE SALAD
2-3 Sweet potatoes depending on size
2-3 Granny Smith apples depending on size
1 c raisins
1 c chopped walnuts and/or pecans
Olive oil
Greek yogurt or olive oil mayo
Ground Cinnamon
Ground Ginger
Ground Cloves
1) Preheat oven to 350F
2) Dice sweet potatoes
3) Toss sweet potatoes in just enough olive oil to barely coat each piece
4) Spread sweet potatoes evenly on baking sheet and cover with cinnamon
5) Bake sweet potatoes for approx 15 min, turning 1/2-way through
6) Dice apples
7) Allow sweet potatoes to cool a few minutes
8.) Toss sweet potatoes, apples, raisins, and nuts
9) Toss in ginger and cloves to taste
10) Mix in yogurt or olive oil mayo, just enough to coat each piece
by Allyson
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