BE HEALTH │ NUTRITION
By Nell Stephenson, Paleo Expert ONE MEAL MADE OVER THREE WAYS! Paleo Makeover CREATIVELY USING LEFTOVERS
Day one Trussed, roast turkey, served, of course, with your choice of your favorite leafy greens.
Day two
This topic is one of my specialties, if I do say so myself! Perhaps due, in part, to an old expression my grandmother used to use, “waste not, want not”.
The mere mention of the word leftovers leaves a bad taste in many people’s mouths. Images of cold, hardened rice pilaf, gooey Chinese takeaway or gelatinous bits floating about in a thick liquid that was once last night’s stew are hardly the makings for a lovely meal.
However, if you start with a Paleo meal, and think broadly, you’ll actually leave the doors wide open for a plethora of creative meals so tasty, no one will ever know they’re actually last night’s dinner, made over!
Take, for example, the ubiquitous roast chicken, or a Thanksgiving or Christmas turkey, for that matter. Of course, we’re all familiar with the proverbial turkey soup the next day (and the next and the next) but let’s face it. That gets old fast.
Remove the remaining meat from the carcass and sift through to make sure you’ve removed all the bones. Dice white and dark meat together, and place in a medium sized bowl. (Reserve the bones, the skin and half the meat in a heavy pot or Dutch oven; place in the fridge for the next day.) Drizzle on some extra virgin olive oil, some sliced grapes, toasted, slivered almonds, salt-free curry powder and some freshly ground pepper. Voila! You’ve got a turkey curry salad that will be lovely atop a bed of Mache or rocket with some avocado and berries.
Day three
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Add some water to the pot in which you’ve saved the carcass, remaining meat and skin. Place over medium and start throwing in your favorite veggies, spices and seasonings. Chopped carrots, celery, onion, fennel and squash as my personal favorites. Incidentally, this is a great time to have a look through the fridge and make use of the one bunch of basil you’ve got leftover, the half a lemon and the three cloves of garlic. Because you’ll be slow cooking, the flavors will have plenty of time to develop and by the time dinner rolls around, you’ll have a delicious stew, full of flavor (as well as Paleo proteins/veggies) that make a perfect accompaniment to a simple dinner salad.
Even better, you’ll have made three meals out of one, if not more, as you’ll likely eat some of each for lunch, too.
Nothing wasted and lots gained!
www.paleoista.com
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