How many times do we say to ourselves, “there’s nothing in the fridge”? We probably say this statement weekly, and it’s so far from the truth, if we’re really being honest (haha). I struggle with eating the same meal 2-3 times per week (hence why we have multiple meal prep options), so I picked up repurposing my leftovers. Growing up, we were always told not to waste food because there are children starving (sad but true), so you eat what you have or find something that you can piece together. I’ve now adopted that same concept into my own home.

Quick & easy meals, please!

Repurposing is not as complicated as it may seem, you’re essentially just interchanging the different components of your meal to make two or three different meals that week. I like to start with making a big batch of veggies at the beginning of the week and work around that – figuring out what to pair with those veggies throughout the week. Here are my top 5 tips to repurpose your leftovers.

  1. Stay Stocked — Make sure you are stocked up on fresh/frozen veggies, fruits, carbs, healthy fats, and protein.
  2. Big Batch — At the beginning of the week prepare a large batch of veggies that can be used throughout the week.
  3. Use What You Have — I’m almost 90% sure you have something in your fridge or pantry that can be used in your meal. Find it and use it 😁
  4. Plant-Based? — It’s okay to not eat animal protein a few times per week. Making plant-based meals are easier than you think. A few quick protein options to keep stocked for quick meals include — beans, lentils, quinoa, and chickpeas.
  5. Salad Me — When in doubt just throw some veggies in a bowl with grains, pasta, or leafy greens, a little protein, and drizzle some dressing over it! Voilá, a meal!
  6. Why So Serious — Just for good measure, I added an extra tip! STOP STRESSING and HAVE FUN… We’re not all Michelin Chefs and there’s no right or wrong way to make a meal!

Now, let’s put this plan into action.

As you swipe through the photos, you will see the different meals that I’ve prepared with Brussels sprouts. On the first day, I decided to roast a large batch of Brussels sprouts and shrimp for a quick light dinner. The next day, I turned that into a salad by adding more veggies that I had laying around. On the third day, for dinner, I took the last bit of Brussels sprouts and made a quick cauliflower pizza from a frozen crust that I had in my freezer. All of these dishes took approximately 30-45 minutes max!

Enjoy your meals and try not to complicate things too much! Try this method out and let me know how things go! Don’t forget to tag us on social media with your weekly meals! ENJOY!

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