What Can I Do With This?

When I was little, my mom used to play a game called “What Can I Do With This?” She would pick up any object, like a plastic ring from a salad dressing bottle and hold it to her ear like a piece of jewelry. She could get very creative. I think she once turned a heavy, clay planter into a necklace. Anyway, I guess the game payed off. Whenever I have left overs, I wonder, what can I do with this? Smoothies, chili dishes, meat loaves, soups and stews, salads and stir fries are all amazingly easy dishes to not only hide those healthy ingredients your children, spouse or significant other may rebel against, but a convenient place to use leftovers. Using leftovers saves money and spares you from the “why did you buy another one of these when we already have 3 in the cabinet” speech. So when you see your fruit beginning to brown, freeze it and throw it into your next smoothie. Take the vegetables that you didn’t use for dinner and freeze them as well. And don’t worry because that produce still has health promoting antioxidants. Dr. Weil cites a study done by Belgian researchers who, after measuring the antioxidant levels of fruits and vegetables just prior to spoilage, found that both groups lost no phenolic compounds, ascorbic acid or flavanols and discovered that, in some cases, the total count of phenolic compounds actually increased prior to spoilage. Leftover vegetables and fruits are also great in any salad dish. A bowl of berries leftover from Sunday brunch goes great in Monday night’s salad. And Tuesday night’s leftover sweet potatoes are a great compliment to your Wednesday night chili. Making quinoa Thursday night? Make some extra or use leftovers to make these quinoa pizza muffins. A great side to salad or an after school snack, these gluten free muffins are a light, healthy treat.

Quinoa Pizza Muffins

Ingredients:
1 cup uncooked quinoa which equates to about 3 cups cooked
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic or the crushed equivalent in a jar
1/2 cup fresh basil, chopped or 2 tablespoons dried
1/2 cup diced tomatoes and/or sun dried tomatoes
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping

Directions:
Cook quinoa as directed.
Preheat oven to 350 degrees.
Mix all ingredients, except pizza sauce, in a medium mixing bowl.
Distribute mixture into a greased (or use baking cups) muffin tin, filling each cup to the top (one heaping tablespoon each) and press down gently to compact.
Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Enjoy!
Adina Kelman
Certified Holistic Nutritionist
www.alifeinbalance.co