This is a word I use for meals that contain some leftovers and some new foods.  It’s a great way to plan a meal if you have a few leftovers but not enough for an entire meal.  I had a small amount of my Chickpea and Avocado Salad left from yesterday and a few other ingredients.  This is what I came up with…

Non-lettuce based salads (like the one from yesterday) are great for a change.  They last longer because they don’t wilt.  If anything, they taste better once they sit longer.  When you’re down to only a small amount left, you can use it as topping on a base of mixed greens.

The warm part of the dish was quinoa, spinach, cilantro (coriander), green beans, sweet potatoes, celery and spring onions.  Lots of garlic and olive oil as usual!

If you’re consuming a lot of spinach, try to lightly steam it the majority of the time.  Raw spinach does have its benefits but it also contains a chemical called oxalic acid.  This blocks iron and calcium absorption which can be linked to the formation of kidney stones.  The good news is that oxalic acid is reduced by lightly steaming the vegetables.  In addition, cruciferous vegetables (broccoli, cauliflower, kale, Brussel sprouts, bok choy, collards) should also be lightly cooked.  They contain chemicals that block the production of thyroid hormones in your body.   This can lead to hypothyroidism; some symptoms include fatigue, constipation, difficulty losing weight, depression and thinning hair.

Spinach and Sweet Potato Quinoa
1 cup cooked quinoa (soaked, rinsed and drained)
3 cloves garlic, minced
3 tbsp olive oil
1 sweet potato, cubed
1/2 cup green beans
2 celery stalks, chopped
2 spring onions
Handful of spinach
1/2 cup coriander (cilantro)
Sea salt and cracked pepper to taste

Cook the garlic in olive oil for a couple minutes, add the sweet potato next and then the rest of the vegetables.

The recipe for the Chickpea and Avocado Salad is on yesterday’s blog post.  To make the salad today, just toss the same salad dressing in your choice of mixed greens then top with yesterday’s salad.  Enjoy!