I know plenty of people who avoid cooking at home because they hate being stuck with all sort of leftover ingredients they won’t use again, or leftover from that carefully crafted meal they won’t eat. What a waste of money!
Now you probably guessed I’m here to tell you none of those fears need to be true. There are plenty of ways to repurpose a leftover meal into a brand new dish, besides casserole. That leftover meat and vegetable dish can be turned into a keto-friendly stir-fry, or salad.
I happened to have some leftover cooked chicken breasts, a few avocados and some cilantro, half a lemon, salt pepper and oil. The result was this salad for lunch:
1 bunch cilantro
1 tsp olive oil
1 pinch salt and pepper
1 tsp lemon juice
Add any type of leftover protein you have on hand. Slice into bite -size portions.
Mix together and enjoy!
Don’t worry if cilantro isn’t your thing. You can substitute your version of this salad with plain salad greens or slices of cucumber. The possibilities are endless and it’ll still be in keeping with your high fat (avocados) low-carb, ketogenic diet. Hurray!