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What to do with Your Leftovers

Easy steps to make use of your leftovers

You have clicked on this page because you cannot stand looking at the same leftovers anymore. Or, perhaps you hate throwing good food away, but just can’t eat the same thing over and over again. Here you will learn how to turn everyday leftovers into a healthy meal that will help your body and mind to perform at the highest level.

This site will be dedicated to a multitude of healthy, eco-friendly, money-saving options for the average person. These recipes will guide you in taking steps to healthy living; choices that are conscious of  your belt, budget, and garbage bin. The recipes presented on this blog will have ingredients that are easy to find, filled with health benefits and will give you great ideas that will put those leftovers to good use.

And remember, you can compost all of your non-dairy/non-meat leftovers instead of throwing them in the trash.

Cheap and really good for you

The first recipe’s main ingredients are: pinto beans, left over dark meat turkey, and brown rice. Pinto Beans have incredible health benefits and taste great! Brown rice is a gluten-free whole grain and easy on your wallet at less than a $1 per pound.

Ingredients:         Taste: caramel, nutty, ripe plums, some grapefruit citrus tones, and nice floral bitterness creates a nice malty but hoppy red ale.

1 Tbsp. of extra virgin olive oil

2 tsp. ground cumin

2 bay leaves

1 Tbs. chili powder

1/2 large white onion

1 jalapeño (take out seeds to reduce heat)

2 cloves garlic

salt and pepper to taste

1 cup long-grain brown rice, rinsed and drained

9 ounces beer of your choice. ( I used Lakefront Fixed Gear, because it has nice floral and citrus notes)

1 1/2 to 2 cups chicken stock

1 Tbsp. tomato paste

2 cups cooked pinto beans

1/2 to 1 pound turkey (preferably dark meat, because fat= flavor)


1. Heat oil in a 2-4 quart pot. Add onion and salt/pepper, sauté for a few minutes. Add garlic and jalapeño sauté for a few seconds. Add cumin, chili powder, bay leaf, and tomato paste. Cook for a couple minutes to caramelize some of the sugar in the tomato paste. This is an important step to start building layers of flavor. Next turn the burner to high heat and deglaze the pan with the beer. When beer has reduced by half add brown rice and chicken stock and bring to boil. Lower heat and simmer, covered, until almost all of the water is absorbed (about 40min). Leave a little liquid, because the rice as its cooling will soak up the remaining moisture. Take off heat add left over turkey and pinto beans, return to heat for a couple minutes or until the beans and turkey have heated through. Spoon into dish garnish with lime wedge, cilantro, and sour cream.