5 Plates to Repurpose Leftovers and Prevent Flavor Fatigue

Everyday Athlete Plate Series
Week 2

This week is all about busting flavor fatigue without needing to buy 100 different ingredients per week. The key is to re-imagine your leftovers as if you’re starting from scratch. How can you make the same ingredients taste different than they did the day before? I’m sharing a few tricks to answer that exact question.

As always, the Everyday Athlete Plate Series has a few ground rules:

• Each meal has a photo along with a description.

• A brief recipe is included if it isn’t clear how the food was prepared. However, for something like a hard boiled egg, no recipe is included.

Tempeh Tacos

Easy Day Plate
1/4 protein | 1/4 carb | 1/2 vegetable

Chipotle honey baked tempeh, roasted yellow squash seasoned with taco seasoning on homemade tortillas* and topped with shredded zucchini. Served with a side of sliced cherry tomatoes.

Preparation Tips:

• Sub chicken, beef, or seafood like shrimp in place of tempeh if desired. Chipotle peppers in adobo sauce can be very spicy, so adjust to taste. Add honey to cut through some of the spiciness.

• Season squash with oil and taco seasoning for a simple side or taco filling. Roast alongside protein of choice.

• Top tacos with cheese and/or shredded vegetables.

• *Homemade tortillas are not required! Choose a corn or flour tortilla with no trans fat. Opt for whole wheat if choosing flour based. Choose a smaller size for tacos and to lower sodium.
  

Cheesy Egg Tacos

Easy Day Plate
1/4 carb | 1/4 protein | 1/2 vegetable

Leftover homemade tortillas topped with shredded cheese, over-medium eggs, cherry tomatoes and shredded zucchini.

Preparation Tips:

• Leftovers repurposed can be as simple as using a different protein or adding a new element. Here, the tortillas were topped with cheese and egg was used in place of tempeh or other protein turning the tortillas into breakfast tacos.

• Add beans like refried beans to make this a medium day plate.

Loaded Breakfast Potato

Hard Day Plate
1/2 carb | 1/4 protein | 1/4 vegetables

Potato topped with sauteed vegetables and seitan, cheese, and an over-medium egg.

Preparation Tips:

• Speed cook the potato by cooking in the microwave instead of baking.

• Top with leftover cooked vegetables if available. A quick saute with protein of choice plus seasoning such as taco seasoning or salt and pepper.

• Side of egg is option to up protein.

• Add salsa and sour cream if available/wanted.

Veggie Quesadilla

Easy Day Plate
1/4 carb | 1/4 protein | 1/2 vegetables

Quesadilla made with cheese plus sauteed leftover tempeh and vegetables with onion, tomato, and kale mix.

Preparation Tips:

• Leftovers show up again in a new meal. This time the filling from the tacos earlier in the week is used to make a veggie-packed quesadilla.

• Quick meal <10 minutes to make!

• Boost protein with extra tempeh or add chicken or beef. Beans also up protein and can be added as a filling or as a side to round out the meal.

BBQ “Chicken” Naan

Hard Day Plate
1/2 carb | 1/4 protein | 1/4 vegetables

Naan bread topped with BBQ “chicken” and shredded zucchini plus a side of roasted parsnips.

Preparation Tips:

• Swap BBQ “chicken” for meat of choice if desired.

• Naan bread can be subbed for any open-faced sandwich. One brand I love is here or you can try making it from scratch. This recipe is great.

• Parsnips are a starchy root vegetable with a unique flavor. These are sliced, tossed with oil, salt, and pepper and roasted at 425F until beginning to brown.