A rainy cold start to the day can be warmed with this lovely hot breakfast. I used leftover taco mince from the recipe from paleo cafe cookbook. I added a organic free range egg in the middle of the bowl then scattered capsicum and cherry tomatoes. Microwave for 2 minutes. Serve with a side of avocado. Garnish with fresh coriander from my herb pot.
2/ Gluten free tortilla wrap: lettuce, avocado, kewpie, pickled ginger, chicken supreme deli, mango chutney
1/Gluten free black rice or seeded wraps : Using up burrito seasoning sachet, chicken breast, zucchini, onion, mushrooms, cos lettuce with burger cheese slices.
leftovers are often one of my best creations and these don’t disappoint using up ingredients in fridge freezer or pantry. Sushi rice works better but I used basmati that had to be used for sushi.
Lasagna w franks with Caesar w tomatoes and cucumber
Crabing kebabs but made my oen using leftover slow cooked pulled pork w paleo bbq sauce. Here i added Lebanese bread, kewpie mayo, lettuce, tomato cucumber and onion then top w the sauce then pulled pork. Fold ends in and roll. Wrap in foil then cook in sandwich maker until light goes green. Enjoy. Have plenty napkins or paper towel ready to mop up juices.
Using up the carbs, so i made jasmine rice into fried rice with fresh garlic, fresh ginger, fresh chili, green shallot and gluten free soy and egg. Cooked in skillet until rice heated through. Fish was cooked in oven on foil lined tray for 25min @180*c. Served with sweet chili sauce.
Leftover turkey Patties with frozen Mixed Vegetables (cooked in microwave on high for 4 minutes. ) served with Chip Potato Mash (Blend frozen chips with chicken stock in blender) heat for 2-3 minutes. Reheat patties for 2-3 minutes. Serve with Sweet Chili Sauce