Holiday Leftovers 2.0

The holiday season is right around the corner. This could mean that we are going to cook and bake more dishes, entrees and snacks more than ever. As well as having more leftovers in our refrigerator than we are used to. What do you do with all the leftover ingredients? Here are a couple ideas of how to turn a few leftover Fall ingredients into delicious dishes of their own.

Pumpkin Puree:

Yes, pumpkin puree and not canned pumpkin pie mix! These canned items are usually right by each other at the grocery stores, so be on the lookout. Pumpkin contains a variety of nutrients such as beta-carotene, vitamin K, copper, iron, fiber etc. Pumpkin is a versatile vegetable that can be consumed year-round! The extra pumpkin puree can be used to make a pumpkin pie parfait and smoothies. It’s also great to add to soups and stews! Here are two recipes for pumpkin puree leftovers:

Pumpkin Pie Parfait:

· 1 cup of Greek yogurt

· ¼ cup pumpkin pie puree

· ¼ ts pumpkin pie spice

· 1 handful nuts of choice

1. Mix pumpkin pie spice, pumpkin puree and yogurt until combined

2. Top parfait with 1 handful of nuts and enjoy

Pumpkin Pie Smoothie:

· ½ cup pumpkin puree

· ½ frozen banana

· 1 cup milk of choice

· 1 serving of vanilla protein powder

· 1 serving of nut butter

1. Combine all ingredients into a blender. Blend smoothie until well combined and enjoy!

Leftover Winter Squash and Potatoes:

The leftover winter squash and potatoes do not have to go to waste either! Winter squash and potatoes contain many essential nutrients to fill up on as well such as fiber, beta-carotene, potassium, vitamin C, vitamin B, etc. Here is how to use these leftovers after taking a good deal of time to prepare and cook them.

Recovery Veggie Egg Scramble:

· 1 cup of potatoes or winter squash

· 1 cup of additional veggies (spinach, kale, arugula, tomatoes, mushrooms, etc)

· 2 eggs

· 1 ounce of cheese

· Salt and pepper to taste

1. Combine all veggies into skillet and cook until fork tender.

2. Add eggs and cheese to the skillet and cook to preference. Salt and pepper to taste.

Holiday Harvest Salad:

· ½ cup leftover winter squash or potatoes

· 1.5 cups arugula

· ¼ cup dried cherries (pomegranate seeds would be tasty as well)

· 1 ounce parmesan (or cheese of choice)

· ¼ cup leftover toasted nuts

· 1 serving leftover turkey (or protein source of choice)

Apple Cider Dressing:

· 2 Tb apple cider vinegar

· ¼ cup olive oil

· ½ ts djion mustard

· ¼ ts salt

· ¼ ts black pepper

· Combine all dressing ingredients into a jar and shake to combine

Here are a couple unique ways to spice up the leftover ingredients we tend to have in excess amounts this Holiday season! Instead of consuming the same leftovers, use these ideas to add meal variety! Not only are you filling up on various essential nutrients, but these meals can be used to align with your training and be a part of your recovery program by utilizing the carbohydrate to protein ratios to coincide with your training!