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How to Turn Leftovers Into Fat-Loss Feasts!

Chrissy DeBartolo
By Chrissy DeBartolo - October 20, 2017

Leftover Ingredients

There are few things I love more than opening my fridge, putting a fork into something yummy and not having to start a new meal every time I’m hungry!

“Meal prep”, or making meals in advance, is a killer way to keep yourself on the fat-loss bandwagon.

One of my FAVORITE tricks for fat-loss meal preparation is to cook extra food with every meal that will be great for leftovers!

That way, every time you open your fridge – you already have healthy, fat-burning foods ready to go!

Here are just a few you can make with your July 4th weekend leftovers!

The Best Leftover Chicken Recipe [Breakfast]

I LOVE roasted chicken.  It’s tender, protein-packed and works great in almost anything for leftovers.

The other night my husband and I finally had a date night and we went to our favorite restaurant! Still wanting to stay on track with my healthy diet, I went straight for the healthiest meal on the menu.

Salad?  No way!  It was the roasted chicken with lightly steamed vegetables.

Did you know that vegetables are often MORE bioavailable (more nutritious in your body because of how it breaks them down) when lightly steamed as opposed to raw?  Don’t get me wrong – I LOVE raw food!

The restaurant, with its gigantic portions, served me an ENTIRE chicken on a plate.

Before my first bite, I already salivated over the breakfast tacos I’d make in the morning.

Here’s what I proceeded to do the next day with my leftover chicken.

Slimming Breakfast Burrito (Gluten-Free, Dairy Free, Primal And Protein PACKED)

Breakfast Taco with Protein Salad

Ingredients:Rudi's yummy tortillas

1/2 Roasted Chicken, shredded off the bone

Leftover shredded gourds & carrots 

6 Cage-Free Organic Eggs

4  Rudi’s Gluten-Free Tortillas

1 Jalepeno, seeded

Green Onion

Fresh, organic salsa (*preferably NOT from a jar or can… where chemicals can seep into the food due to tomatoes’ acidity and BPA!)

Leftover salad from previous day’s lunch  [recipe below]

Directions:

  1. Saute vegetables until desired texture and just heat the chicken up enough so it doesn’t dry out
  2. Lightly Scramble Eggs with Salsa and Green Onion and put on tortilla while still warm
  3. Top with chicken and any additional green onion or jalepeno that you want to spice up the taco with.
  4. This plate has my special ‘Leftover Salad’ that I make in enormous batches, which I’ll detail below!

 

Leftover Super-Salad 

Periodically I serve a protein-packed appetizer of fresh dates rolled in Prosciutto for a snack when I have guests over.

For dinner, I used some leftover Prosciutto-wrapped dates for my Protein-Packed Super-Salad!

 Prosciutto Salad RecipeIngredients:

Mixed Organic Greens

Red Cabbage

Baby Spinach

Red Cabbage

Hemp Seeds

Raw Walnuts (a better crunch than croutons!)

Dill, tarragon, or favorite delicious herb

Dressing:

Homemade dressing is two parts EVOO, one part organic (no sulfites, no added sugars) balsamic, one part garlic Dijon mustard. Salt and pepper to taste

Directions:

Mix all the ingredients but *do not dress*.

If you dress the salad, it will get soggy in the morning.

I used the prosciutto-wrapped dates on top of the salad that were leftover from ‘appetizers’.

This salad is packed with some of the world’s healthiest foods.

Prosciutto Wrapped Dates

Health Benefits Of Protein Super-Salad…

  • Hemp seeds are a SUPER food packed with Omega-3’s and 10g of protein per serving.
  • Mixed greens are *29% Protein* and only 9 calories per cup.
  • Red Cabbage  I add red cabbage because it’s incredibly powerful for lowering cholesterol and it’s loaded with Vitamin K.  In order to get the full nutrient benefits of red cabbage, eat raw or lightly steamed.  Red cabbage is also linked to prevention of colon, prostate and bladder cancer; plus it’s rich in Vitamin K.  Vitamin K is also found in kale.  In fact, you can receive up to 1108% of your daily recommended value of Vitamin K from Kale.  Vitamin K comes from the German word for blood clotting – koagulation.  K works to make promote blood and bone health, as well.  Plus, Vitamin K is ONLY found in Vegetables – so if you aren’t eating your veggies – you may become Vitamin K deficient!
  • Walnuts are another great source of Omega-3’s and they are also powerful in weight loss and prevention of cardiovascular disease.

walnutsThis salad stores great in the fridge until morning and is delicious with breakfast.

What?! Salad for breakfast?

Dr. Davis, author of one of my all-time favorite books “Wheat Belly”, says that one should, “…consider having “dinner for breakfast,” meaning transferring salads, cheese, chicken and other “dinner” foods to breakfast” … in order to lose weight.

Something to definitely get used to, but try it sometime and see how you like it!

 

Dandelion Greens With Bacon & Mushrooms [Dinner]

Dandelion Greens From Breakfast Leftovers

I know what you're thinking...this dish doesn't look the greatest, but it is jam packed full of superfoods! A way to use up that extra cooked bacon (yeah, if there's anything left) and mushrooms is this unique dinner dish.

I LOVE dandelion greens and they’re insanely healthy.

They’re higher in calcium than even any dairy product; one cup of dandelion greens has 103 milligrams of calcium – which is 10% of your daily value.

The trick to this delicious leftover masterpiece is to cook a little extra bacon and mushrooms – ANY time you make bacon or mushrooms!

Both bacon and mushrooms can be added to just about anything – and a little goes a long way in flavor.

Ingredients:

“Leftover” crispy bacon from breakfast

“Leftover” sauteed mushrooms

2 cloves garlic

1 bunch dandelion greens

Coconut oil

Directions:

  1. Soak greens in water for 10 minutes
  2. Boil greens for 10 minutes in pot with a touch of salt
  3. Saute garlic in coconut oil and heat up leftover bacon and mushrooms once the garlic is desired texture.  In picture I minced the garlic – but sometimes I slice it into slivers and let them brown a bit so that they appear like toasted slivered almonds.
  4. Mix in the dandelion greens and saute for approximately 5 minutes.
  5. Serve while warm!Benefits of Dandelion Greens

 

Slimming Tea Sweet Potato Soup [Dinner]

Carrot Ginger Sweet Potato Soup

I love soup in a crazy way - all year round.

You can eat a variety of soups for weight loss, especially raw soups, chicken broth soups, bone broth soups and vegetable purees.

I *always* add WuLong tea to my soup broths.  The flavor is delicate and it can be added without taking your traditional soup recipe off balance.

One of my all-time favorite soups is a sweet potato carrot ginger soup.

This makes for amazing leftovers – and it last several days in the fridge.

PLUS – I almost *always* have a half a bag of baby carrots and a couple sweet potatoes lying around.

I virtually always have Slimming Tea and Ginger – which I use for juices and smoothies in the morning.

That’s why this soup makes my leftover Fat-Loss Feast Favorites.

Health Benefits of Sweet Potatoes

Ingredients:

1 Cup Baby Carrots

2 Large Sweet Potatoes

2 Cups WuLong Slimming Tea Broth (Slimming Tea steeped in Chicken Stock)

1 Large White Onion

Garlic to taste (I often use an entire BULB!)

Cumin

2 Jalapenos, seeded

Aged Parmesean to garnish

Directions:

  1. Saute garlic and onions until onions are translucent.  Add seeded jalapenos.
  2. Bloom cumin by heating for 1 minute with a teaspoon of olive oil in a pan.
  3. Boil sweet potatoes, onions, jalapenos, garlic and carrots with Slimming Tea and 1 quart Chicken Stock (I make Slimming Tea stock by boiling chicken thighs and legs in Slimming Tea and filtered water.)
  4. Once potatoes are soft, blend in blender.  This gives the soup a yummy, frothy consistency.
  5. Now simmer for one hour in pot with cumin.
  6. Salt and pepper to taste and garnish with aged Parmesan.Do This Every Day

I love to add dandelion greens to my Slimming Tea Carrot-Ginger-Sweet Potato Soup!

Sometimes I add raw vegetables to my soup leftovers and heat them for 5 minutes in a pan to make a sort of soup primavera.

The delicate, floral flavor of Slimming Tea really gives this soup a special kick!

Hopefully these recipes will help you use up your leftovers from the holiday weekend or perhaps gave you ideas on how you can use up other leftovers in the future!

What are some of your secrets to using up leftovers?

Let me know in the comments below!

Yours in Health & Happiness,

Chrissy

 

P.S. Want to know my Fat-Burning Super-Secret Ingredient?

Using WuLong Slimming Tea to drink – or added to foods – is VERY powerful for weight loss. See the different ways you can cook with WuLong here.

Slimming Tea helps oxidize fat in your body, which aids in weight loss.

It also suppresses your appetite and regulates insulin levels so that you will feel satiated all day long.

This helps many of our customers with portion control and many report cutting up to 300 calories per meal with the addition of WuLong Slimming Tea in their diet.

What’s more, did you know that often when you find yourself having a carb-craving for pretzels, chips, popcorn, or delicious pasta fazole leftovers in your fridge, you may actually just be THIRSTY?

Next time you feel like you’re going to have a snack attack, or eat more than you should, try WuLong Slimming Tea!

Powerful antioxidants called “catechins” and “polyphenols” are uniquely high in our Oolong tea.

Plus, all of our Oolong products have NO artificial chemicals, NO pesticides, NO artificial colors/flavors, NO GMOs & NO corn or soy! Just ONE ingredient...100% PURE, PREMIUM Oolong Tea!

What more could you want?!?

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