I sometimes think that leftovers get a bad rap. Sure, there’s the occasional meal that is so good we can’t wait to eat it again the next day. But, often, we just feel guilty for not eating all of what we prepare, and relegate the uneaten portion to some dark corner of the fridge.
The thing is, leftovers offer such promise, especially for those of us who struggle to find time to make food that is gluten-free, dairy-free, or free of other allergens. This is why I have become such a fan of leftovers. And not just of the kind that truly are left over after eating a meal, but the kind that you intentionally prepare as extras, the kind that can make your next day (or two) easier.
So, how do I love leftovers? Let me count the ways:
- Make ‘em once, eat ‘em…more than once.
- Batches of basics help me make quick meal mix-ups.
- I don’t have to think about what to eat today.
- Healthy time-saver.
- Let’s me spend more time on the things I need or want to do and less time making food.
Why leftovers are great for people who can’t eat gluten, dairy, or other foods because of allergies and sensitivities
For me, it really boils down to making life easier, and guaranteeing access to gluten-free and dairy-free foods that I know I can eat!
Some days, I just don’t want to think about cooking or don’t have the time. If I can quickly go to the fridge, pull out items that I know I can eat and throw together a tasty and easy meal, then I can spend more time with friends and family, getting to work on time, reading a book, or anything else I feel like doing.
Here are some of the ways that I use leftovers to make easy gluten-free and dairy-free meals.
1. Make ‘em once, eat ‘em…more than once.
Pretty straightforward. If I or my husband makes a great meal, we know we’ll have the opportunity to eat more of it the next day. And usually, it tastes better the second time, once the flavors have had time to settle in. So, for dishes that take longer to make or are a little more complicated than usual, we make extra and refrigerate or freeze it for later.
Some examples of dishes we make extra of: enchiladas, casseroles, curry dishes, soups, and other one-pot meals. In the picture below, you see freezer bags filled with soups that I lay flat until frozen and then stack side-by-side.
2. Batches of basics help me make quick meal re-mixes.
Basics like rice, quinoa, and proteins (beans, meat, tofu) can be quickly re-heated and re-mixed with each other or with spices, chopped vegetables*, and nuts, to create quick meals.
If I make rice, quinoa or beans, or even cook meat, I double – and sometimes triple – the amount I make and keep it in a container in the fridge.
*I also always keep shredded carrots, coleslaw mix, sliced mushrooms, and broccoli slaw from the grocery store on hand and often chop vegetables up ahead of time and keep them stored in air-tight containers in the fridge. I mean, if your already chopping veggies for whatever you’re cooking right now, why not just chop a little more and have it ready to go for the next meal?
When it’s time to eat, I pull whatever leftover and fresh ingredients I have on-hand and mix them up. Here are a few of my favorite leftover remixes:
- * Plate a handful of spinach and top it with chopped leftover meat, cannellini beans, a handful of quinoa along with shredded carrots or cherry tomatoes to make a hearty salad
- * Stir-fry leftover rice and meat or tofu with some broccoli slaw, shredded carrots, green onions, and some gluten-free tamari soy sauce. *Note: An example of this dish that my husband made using leftovers is in the picture at the beginning of this post. I should mention that leftovers also encourage my husband to cook for us – he is a master of the 10-minute re-mix meal.
- * Make corn-tortilla tacos by reheating leftover beans and meat and adding a little salsa or avocado slices.
3. I don’t have to think about what to eat today.
Sometimes, thinking about what to eat can take longer than actually making a meal in our household – especially when nobody wants to make a decision or cook. Rather than ordering takeout (not so easy for me to do safely), or eating a canful of re-fried beans (which I’ve been known to do), we scour the freezer for leftovers or pull together allergen-friendly basics from the fridge along with a can* of this or that. Once the meal is taken care of, we can get back to the regularly scheduled program of our day.
*I always keep gluten-free, low-salt, low/no-sugar, canned corn, chopped tomatoes, black beans, chickpeas/garbanzo beans, cannellini kidney beans, and sauces – like marinara and chile sauce – on hand to help me out.
4. Healthy time-saver.
Sometimes I am too busy to prepare a meal before work or before heading out to some activity in the evening. Leftovers let me quickly eat well or take filling, allergen-friendly food with me so I don’t have to try to get by on a banana and whatever other snacks I can scavenge during the day. Need I say more?
5. Let’s me spend more time on the things I need or want to do and less time making food.
This isn’t just about saving time, it’s about choosing to spend time on other things. I love to cook. I love to experiment with food and can spend hours making meals or desserts that I want to share with friends and family. But, sometimes, I just want to eat a good solid meal without making a big production about it so that I can do other things with my day.
The fact is, we are all busy and we all want to do have a good balance between our lives and eating well. To me, leftovers offer a way for me to do both and do so without putting my health at risk.