An Evening of Leftovers

Friday nights are made for being lazy, if you ask me. The last thing I want to do after work is make another meal from scratch.

Thank goodness for leftovers!

I used the rest of our Mushroom and Sage loaf to make some veggie “burger crumbles!” I simply mixed the remaining loaf (about a cup) with one egg, and spread it out on a baking sheet to bake for 20 minutes at 400F. After baking, I used a fork to crumble it up, and baked for another 10 minutes.

The resulting crumbles were served over baked spaghetti squash, smothered in our remaining Roasted Red Pepper “Cream” sauce.

Not bad for leftovers, eh?

We also enjoyed some tasty salads:

Austin loves ANY salad with raisins sprinkled on top!

And I prefer mine with goat cheese. ๐Ÿ˜‰

The focus of my meal was a massive salad, smothered in this tasty dressing:

Roasted Red Pepper Dressing
Makes 1/2 cup

Ingredients:

2 roasted red peppers
2 cloves garlic
2 Tablespoons apple cider vinegar
3 Tablespoons almond milk

Directions:

Blend all ingredients in a high-powered blender until completely smooth. Serve chilled.

In fact, this dressing made my salad taste so decadent, I wanted something pretty simple on the side:

Spaghetti squash with shredded raw goat cheese on top. Perfect!

Of course, no evening is complete without TREATS for us. ๐Ÿ˜‰

A chocolate milkshake for me, and peanut butter blondies (with melted dark chocolate on top) for him.

I’ve enjoyed this milkshake almost every evening, and it’s the perfect way to end any meal– since it’s neutral, for food combining purposes. ๐Ÿ˜‰

Neutral Chocolate Milkshake
serves 1

Ingredients:

1 cup almond milk
1 Tablespoon cocoa powder
1/2 teaspoon vanilla extract
10-12 drops NuNaturals Liquid Stevia
6-8 ice cubes

Directions:

Blend it all up in a high-powered blender, and enjoy immediately!

We’re going OUT to dinner tonight, so I’m off the hook in the kitchen today. Woo-hoo!

Hope you’re all having a great weekend!

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Comments

Erin

You make detox food look soooo amazing yummy. Thanks for the inspiration:)!!

Shannon

u are such a good cook!

LizAshlee

I love leftovers…I agree, Friday nights are definitely lazy nights! I am going to make some veggie burgers today with some kidney beans we put in the crock pot last night. I also made some delicious savoy cabbage wraps with peas & corn yesterday, planning to make and measure today so I can post the recipe…have an awesome day!

    Megan

    That sounds like a wonderful weekend!

    Just FYI– did you boil your kidney beans before cooking them in the crock pot? I only mention it because they can be very toxic if you don’t boil them first!! (I only learned this last year, and was shocked!)

    Here’s some more info if you’re curious:

    “Kidney beans contain the toxin phytohaemagglutinin, which will make you extremely ill and in some rare cases has killed. The beans MUST be boiled for 10 minutes before cooking, and that includes slow cooking. These beans become five times more toxic when heated to the temperatures used in slow cooking than they are when raw, so never just add them to a stew or chili without boiling them first. Better yet, use canned kidney beans. Only a few will land you in hospital wishing you had died. A few more and there is no wishing about it.”
    [source]

    Hope you already knew that, but since I didn’t, I like to warn people. ๐Ÿ˜‰

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