In China, it’s common for people to go to the market everyday and to cook at least some dishes everyday. As much as I love food and enjoy experimenting in the kitchen, I really am not a fan of thinking about what to eat everyday and therefore LOVE leftovers. I usually spend a few hours 2x a week making a few different recipes for Brett and I to eat throughout the week. This works really well for me and thankfully Brett doesn’t mind leftovers either.
Somedays, however, I like to create something new from leftovers we already have. It keeps us from getting sick of eating the exact same thing every day and provides a wider variety of nutrients. I’ll show you what I mean when I talk about dinner!
But first, let me share with you what I ate for breakfast and lunch this day:
Lately I’ve been loving overnight oats or sweet potatoes with nut butter for breakfast. But on this day PB&J was calling my name. I toasted two slices of my Homemade Whole Wheat Sandwich Bread and topped them with natural peanut butter and blueberry/strawberry jam. It hit the spot and left me feeling so good!
Lunch was a large plate of sautéed greens, brown rice, chick peas, roasted veggies and lemon tahini dressing. I’m still amazed I’m able to fit this much food in my stomach at 19 weeks of pregnancy. We’ll see how long it lasts!
We still had a large container of my favorite Creamy Vegan Tomato Zucchini Soup in the fridge, but I wanted to spruce it up a bit and make it heartier. So to the basic tomato soup base I added in leftover brown rice, roasted veggies and a can of drained and rinsed white beans. It turned my basic tomato soup into a hearty, minestrone-type soup which tasted fantastic, especially when topped with lots of nutritional yeast, black pepper and red pepper flakes.
Snack and Dessert:
I didn’t take photos of these, but most days I’ll enjoy a matcha latte for a snack and some Gluten Free Double Chocolate Banana Bread for a nighttime snack to help me sleep through the night without getting hungry.