Deliciously Healthy Christmas Leftover Recipes

The holiday season often leaves us with a bounty of delicious leftovers, and Christmas is no exception. Rather than letting these delectable remnants go to waste, why not transform them into nutritious and satisfying meals? I've provided three recipes that not only repurpose your Christmas leftovers but also offer a healthy AND tasty twist.

1. Veggie-Packed Christmas Leftover Stir-Fry:

Ingredients:

• Leftover roasted vegetables (carrots, Brussels sprouts, sweet potatoes)
• 1 cup cooked quinoa or brown rice
• 1 cup chopped kale or spinach
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 cloves garlic, minced and left for 10 minutes before using
• Salt and pepper to taste
• Optional: soy sauce or tamari for added flavor

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Toss in leftover roasted vegetables and cook for 3-5 minutes.
4. Add chopped kale or spinach, cherry tomatoes, and cooked quinoa or rice. Stir-fry until greens are wilted.
5. Season with salt, pepper, and optional soy sauce or tamari.
6. Serve hot and enjoy a nutrient-rich meal that's high in fiber, vitamins, and minerals.

Health Benefits:

• Fiber-rich quinoa a complete protein that aids digestion and helps maintain a healthy weight.
• Dark leafy greens like kale provide a boost of vitamins A, C, and K.
• Tomatoes offer antioxidants, including lycopene, which helps protects cells from oxidative stress.  This phytonutrient also has some impressive benefits with regard to men's health, particularly for the prostate and for sperm quality.

2. Festive Winter Salad with Cranberry Vinaigrette:

Ingredients:

• Mixed greens (spinach, rocket, or your choice)
• Leftover roasted butternut squash or sweet potatoes
• Handful of leftover cranberries
• 1/4 cup chopped walnuts or almonds
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, roasted squash, cranberries, and nuts.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to create the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Serve as a refreshing and colourful lunch.

Health Benefits:

• Leafy greens provide essential vitamins, minerals, and antioxidants.
• Butternut squash is rich in fiber, potassium, and immune-boosting nutrients.
• Nuts contribute healthy fats and protein for sustained energy.

3. Leftover Winter Vegetable and Bean Stew:

Ingredients:

• Leftover roasted winter vegetables (butternut squash, carrots, parsnips)
• 1 can (15 oz) mixed beans (kidney beans, chickpeas, cannellini beans)
• 1 onion, diced
• 2 cloves garlic, minced and left for 10 minutes
• 1 can (14 oz) chopped tomatoes
• 4 cups vegetable broth
• 1 teaspoon rosemary
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté diced onions and garlic until softened.
2. Add leftover roasted vegetables, mixed beans, diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper.
3. Bring the stew to a boil, then reduce heat and simmer for 20-30 minutes.
4. Serve warm and garnish with fresh herbs if desired.

Health Benefits:

• Mixed beans offer protein and fibre to support digestive health.
• Winter vegetables provide vitamins A and C for eye health and immune function.
• Tomato-based broth adds antioxidants which help to reduce the risk of certain chronic diseases and support heart health.

Feel free to experiment with these recipes based on the leftovers you have, and enjoy the wholesome, plant-based goodness that comes from repurposing Christmas feast remnants into nourishing meals!

Let me know what you think!