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Leftovers Reimagined


School is back in session and with it, new demanding fall schedules that mean less time to focus on bringing nutritious meals to the table. Eating leftovers for dinner eases time spent in the kitchen. But it doesn’t have to mean eating Monday’s meal on Tuesday and again on Wednesday! Finding new ways to reinvent and reuse leftover ingredients to create simple and delicious meals is another perfect way to save time while still eating healthy. Less time, with less mess, means less stress!

Leftover proteins can be turned into delicious soups and pasta dishes, while unused grains and starches can quickly be transformed into nourishing and satisfying stovetop or oven dishes.

Looking ahead and planning meals for the week will allow you to purposefully prepare extra ingredients (think strategic leftovers!) that can easily extend into another nutritious meal.


Lentil and Shiitake Mushroom Potato Bake

Lentil and Shiitake Mushroom Potato Bake
Mediterranean Veggie Frittata with Basil Goat Cheese

A bounty of grilled vegetables melds Mediterranean flavours with creamy goat cheese in a simple and tasty egg dish. When paired with a green salad, this frittata effortlessly transforms those extra vegetables into a light and satisfying dinner.

Warm Quinoa and Chickpea Salad with Sun-Dried Tomato Pesto Dressing

Repurposing leftover quinoa is made easy with a rich and tangy dressing in this fibre-filled, protein-forward fare. Perfect on its own, or try it wrapped in a leaf of romaine.



Fairest of the Fall