We are also the kings and queens of leftovers (and proud of it) because food waste is not cool. And when we aren't eating leftovers we are throwing together whatever ingredients we have in the fridge to create some kind of tasty and nutritious meal!
Leftover Nourish Bowl With Turmeric Dressing
It's great to think about lunch while you are making dinner the night before! If you are roasting vegetables for dinner, throw in some extra to use in your lunch. Roast vegetables are a great salad filler and will keep you feeling full for the afternoon.
Salad Ingredients: 1/2 an avocado, 1 cup spinach, 2 tbsp sauerkraut, 1/2 cup roasted vegetables, a sprinkle of nuts and seeds with turmeric dressing.
Turmeric Dressing: 3 tbsp organic yogurt, 1-2 tsp ground turmeric, and juice of 1/2 lemon. Mix all ingredients together and drizzle over your salad!
Miso Salmon With Greens
Including healthy fats in your lunch is perfect for brain function. We love buying some extra salmon when we are planning to have it for dinner, cooking and saving the extra for a lunch salad with lots of greens (usually whatever we have in the fridge).
Miso Salmon: Marinated salmon with 3 tbsp miso paste, 1 tbsp tamari and a 1-inch piece of ginger, grated. Serve with a squeeze of fresh lime juice.
Lamb Kofta With Salad Greens & Roasted Capsicum Hummus
Another leftover delight! Grass-fed lamb kofta with leftover kumara chips, lots of greens and a homemade capsicum hummus to give a nice boost of flavor and nutrients!
Roasted Capsicum Hummus: 1 can of organic chickpeas, 1 large red pepper, 3 tbsp olive oil, 1 tbsp tahini, 2 tsp paprika, 1 tsp cumin, juice of 1 lemon, sea salt to season.
Preheat your oven to 350 degrees, place your red pepper on a lined baking tray and drizzle with olive oil. Roast for 15 minutes, allow to cool and then process all hummus ingredients together in the food processor until smooth. This is great to keep in the fridge to have on hand for lunches!
Honey & Tamari Roasted Pumpkin Salad
You guessed it, another leftover whip up! Our Web Developer, Patty is a secret chef. He created this beauty for dinner, roasted extra for lunches and has everything prepared in the little jars to make it super easy to put together!
Roasted Pumpkin Salad: Chop up and roasted with a little coconut oil for 10-15 minutes to gently soften. While this is roasting, whip up your sauce of 2 tbsp honey, 2 tbsp tamari and a little salt and pepper. Cover the pumpkin in your honey tamari sauce and place back into the oven to continue roasting for another 20 minutes.
Toss together with whatever greens, red cabbage and extra vegetables you have. Add some sesame seeds, almonds and noodles for an extra crunch!
Organic Turkey Salad With Roasted Beets
Are they fresh herbs pulled straight from the garden before heading into the office? You Betcha! Mixed with a little of last nights leftover over organic turkey, fresh fennel, and roasted beetroot!
A random mix of ingredients can sometimes make the tastiest lunch and aiming to include a number of greens and colors will ensure you are receiving a number of nutrients! Keeping it simple never tasted and felt so good.
Rice Paper Rolls
Rice paper rolls can be so easy to whip up at lunch time if you BYO all of your ingredients or you can be super prepared and prep them the night before! We would say these are created weekly in the Food Matters Kitchen, and the beauty is they never have to be the same!
Ingredient Suggestions: Any leftover vegetables work a treat! We love keeping them all about the colorful vegetables, some healthy fats, and a mouth-watering dipping sauce. Any leftover chicken, fish or pan-fried tofu make a beautiful addition too! See our recipe here.
Laksa Soup With Leftover Slow-Cooked Chicken
We were having one of those nights, trying to prepare lunch for the next few days. Queue a craving for a Thai fusion, the appearance of coconut milk and a delicious curry paste in the pantry, some leftover chicken we had slow-cooked on Sunday and along came an idea for a Laksa Soup!
Laksa Ingredients: 1 can of organic coconut milk, 2-3 tbsp of organic red curry paste (hunt for one free of additives and nasty's), 1 cup roasted pumpkin, fresh herbs to serve and rice noodles. Fry off your curry paste until fragrant, add half the coconut milk, add chicken and pumpkin along with the rest of coconut milk, simmer for 5 minutes and divide into glass containers ready for lunches. Prep your rice noodles, either ahead of time or when it is lunch time and add to your soups with lots of fresh herbs!