I am a HUGE fan of leftovers. I am an even BIGGER fan of never, ever throwing food away (did you know it’s the #1 way we can help reduce greenhouse gases?). I am ALWAYS looking to make healthy, fast and TASTY meals. This recipe came when I looked in the fridge and saw more veggies than we could easily eat in a few days. I just started chopping and voila! An easy meal that uses up all of your veggies (and leftover meat, if you choose) and tastes absolutely DELICIOUS.
I hope you enjoy!
Because I want you to love your life one bite at a time.
EASY, DECADENT LEFTOVER MEAL
Sarah Roberts
Serves 4
Why I Make This: This simple dish is easy to make with ANY leftover meat (optional) you have
in the fridge and virtually ANY veggies. It’s absolutely delicious, and totally versatile. Double
the recipe if you have even more leftovers to use up. I hope you give this one a try!
INGREDIENTS
- 4 cups total of the following mixture (but you can use ANY vegetables you have on hand):
Chopped leeks (or onions), cauliflower florets, chopped red pepper, chopped mushrooms - Good drizzle of Extra Virgin Olive Oil (EVOO), for sautéing OR a tablespoon or two of
(preferably grass-fed) butter - 2 Tablespoons EVOO
- Juice of half a lemon
- ½ teaspoon Himalayan salt & freshly ground pepper
- 2 cloves fresh garlic, minced
- ½ cup chopped flat leaf parsley (or 2 tablespoons of dried)
- ¼ cup chopped fresh mint (or 1 tablespoon dried)
- ¼ teaspoon dried oregano
- 8 kalamata olives (or any type you like), chopped
- leftover meat of choice, optional
INSTRUCTIONS
1. In a large frying pan (or pot) over medium heat, add a drizzle of EVOO (or add the butter)
and, once hot/melted, gently sauté the vegetables.
2. In a mug, whisk together the 2 tablespoons EVOO, lemon juice, garlic, salt and pepper. Set
aside.
3. Once the vegetables are softened slightly, add in the EVOO/lemon/garlic mixture and allow
the vegetables to cook and the sauce to reduce by about half, stirring often.
4. Add in the chopped or dried parsley, mint, oregano and olives and mix well.
5. Add in the cooked and chopped leftover meat (I have used lamb, beef, elk, chicken and
salmon and all work well). You could also add in a can of well-rinsed and strained black beans,
kidney beans or chickpeas for a completely vegetarian meal. Enjoy!NOTE: I sometimes add in a few tablespoons of goat cheese for a yummy twist!
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P.S. Registration for my One Bite At A Time Group Coaching program ends this week. If you’ve been curious about the program, want to cook with me in my kitchen, and learn tools and strategies to help you live your BEST life while uncovering patterns that have kept you stuck, you won’t want to miss out on this round. The next one won’t happen until the Spring. I’d love to schedule a call to chat and you can visit OBAATCoaching.com to learn more if you’re curious. Let’s make 2020 YOUR year! Here is what one of my students had to say,
I am excited to be back for obaat. This will be second round. I love this program. Out of my 39 years, this program gave me the most self knowledge I ever had. I still struggle very much with binge eating. It has been my coping method longer then any other addiction I have ever had. I workout lots. I weirdly love working out. But it doesn't help if I order two pizzas and ice cream sandwiches after.
I know this method has made me more aware. I look forward to implementing more of Sarah's ideas into my daily living. I feel blessed that my friend introduced to obaat. I need it. I want it. And I love it.
Alyson Doucette
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