A Word on Leftovers
Leftovers can be a godsend when you are in need of a quick lunch, or dinner for yourself on a night home alone, or when you have very little time to cook. Just add a few additional ingredients and voila!
When making dinner I almost always make too much. I guess its because I don’t want to run out. I come from a place of abundance, not austerity. And also, I love to have leftovers for a future meal.
When dining out I often find that I have too much on my plate to finish. One of my lean eating strategies is to only eat half of my protein entree (usually fish). Most restaurants offer an 8 oz. serving when only 3-4 oz. is the amount I need. Remember, the size of a deck of cards! So, I almost always take home my leftovers and re-invent them for a delicious lunch a day or two later.
Please find below some ideas for your leftovers…
Nirvana Grille Laguna Beach, CA
On January 11, I ordered the GINGER, MUSTARD & MAPLE GLAZED NORTHERN STEELHEAD SALMON oven roasted atop a cedar plank, root vegetable puree, wilted rainbow swiss chard. I ordered this without the root vegetable puree—it’s very delicious but it does contain some cream and I’m trying to eat dairy free right now. I took home half the salmon and had it for lunch today on a bed of wilted beet greens and rainbow chard. Yum!Read more …