For me, after Christmas day is over, I like to let the delicious leftovers carry onto new flavour-packed dishes. It can really save you time and money from making meals from scratch, and it’s also a great way to get creative in the kitchen.
Any leftover roast vegetables such as pumpkin can instantly be made into nourishing salads and I often create restorative smoothies such as my pumpkin spice smoothie as a breakfast shake after my morning workout. Roasted pumpkin is wonderful divided into individual freezer bags ready to blend into smoothies or stir through my oatmeal or chia porridge. Baked sweet potato is transformed into a beta-carotene and fibre rich hash alongside sweetcorn and any greens. This is wonderful to serve at the centre of the table with crisp iceberg drizzled with avocado dressing.
Here are some of my truly delicious ways that you can use up the last of your Christmas feast:
Roasted pumpkin is wonderful divided into individual freezer bags ready to blend into restorative smoothies.
LEFTOVER CHRISTMAS TURKEY OR CHICKEN
Make the most of any roast turkey or chicken by adding it to an open sandwich, along with some sliced avocado, freshly chopped parsley and cranberry sauce. I also toss shredded chicken or turkey with lime, fresh herbs, ginger, garlic and a olive oil to make a magnificent low carb san-choy-bau from my 80/20 diet that fits perfectly into large lettuce wraps and won’t blow out the waste line. You can also use cold roast turkey or chicken alongside a simple green salad, such as my classic left salad or Fatoush drizzled with aged balsamic or pomegranate dressing.
I make a magnificent, low carb san-choy-bau from my 80/20 diet plan that fits perfectly into large lettuce wraps and won’t blow out the waste line.
LEFTOVER CHRISTMAS HAM
I love adding thinly shaved ham onto make homemade pizzas from either spelt flour or my gluten free almond crust using tomatoes, basil and sliced mozarella. I also create simple paleo omelettes from organic free-range eggs, tomato and fresh herbs.
Now if you’re like me and eat mostly vegetarian, then vegetables and salads are abundant at my celebration table and I tend to have lots leftover after the big event. Vegetables are perhaps the most versatile type of leftovers as they can be transformed into delicious salads or a classic vegetable lasagne or ratatouille which I have featured in my Purely Delicious Cookbook. Add them to your favourite vegetable pie, such as my Kale, Spinach + Feta Pie for a hearty meal, or cut up the veggies and put them into a minestrone using vegetables of the moment. They also shine in my Quinoa with Roasted Pumpkin, Zucchini and Basil Pesto.
Vegetables can be transformed into delicious salads or a classic vegetable lasagne or ratatouille which I have featured in my Purely Delicious Cookbook.
LEFTOVER CHRISTMAS CAKE OR PUDDING
Crumble any leftover Christmas cake or pudding and combine with Healthy Chef Protein for the ultimate healthy bliss ball which can be stored in the fridge or freezer for up to 4 weeks. They are spectacular to have as a complete protein rich snack or even breakfast on the run with a healthy matcha latte. My Christmas cake is also wonderful added to dairy free vanilla bean gelato made with cold-pressed almond milk. I also add a spoonful of my turmeric latte that makes it taste like a healthy frozen egg nog. As you’re devouring the ice cream, you’ll find little scoops of chewy goodness from the cake in the ice cream. The complete recipe for my vanilla bean gelato is in my cookbook Healthy Baking.
I like to combine leftover cake with Healthy Chef Protein for the ultimate healthy bliss ball. I also add a spoonful of my turmeric latte to my almond milk gelato that makes it taste like a healthy frozen egg nog.
LEFTOVER MANGO CUSTARD
If you’ve been making my much-loved Golden Turmeric Custard recipe from my Healthy Baking cookbook, you can use any leftovers for your breakfast smoothie. I simply add extra ice, Healthy Chef Protein and a frozen banana to make it extra creamy and delicious. Mango custard is also wonderful spooned over coconut yoghurt for breakfast. I add extra mango or berries and just devour.
Simply cut and freeze all your leftover fruit into freezer bags to blend into your protein rich smoothies for breakfast. Berries, mango, watermelon…..anything will be magnificent. The next morning all you need to do is thrown the pack of frozen fruit into the blender along with Healthy Chef Protein and coconut water or almond milk for a simple 3 ingredient breakfast smoothie.
Simply freeze all your leftover fruit and make blend with Healthy Chef Protein and coconut water or almond milk for the ultimate 3 ingredient breakfast smoothie.