5 Ways To Use Leftovers + Tofu vs Tempeh: What's The Difference?

And hydrating foods to eat this summer!

Happy Monday! Today we are doing a deep deep into leftovers. So many readers have asked us how we use them, and five suggestions for creating new dishes out of common foods you may have on hand from previous meals. It’s a great way to stretch your budget and minimize food waste - we hope you enjoy these suggestions and ideas!

We’re also looking at hydrating fruits, vegetables, and other foods - so important during the summer months. And Diana walks us through the difference between tofu and tempeh: complete plant-based proteins everyone should try (don’t miss her favorite, easy to use each!).

Later this week, we’re covering supplemental electrolytes, taking a look at the refreshing herb mint, and give our Friday recommendations.

And if you missed it, our Upgrade Your Summer Plate Challenge begins next Monday… so excited for this to begin! Learn more at the link above.

We want to know: What’s your favorite way to use leftovers? Share your recipe or leftover hacks in the comments!

(P.S. Become a paid subscriber to join the full conversation.)

How We Use Leftovers

There’s nothing more satisfying for me than knowing I have leftovers in the fridge. I really try and live by the motto cook once, eat twice. Cooking with the mindset to have leftovers saves me money and time - both precious commodities. Lunch for both my husband and I is almost always what we had the night before for dinner. I like to meal plan and grocery shop with those specific meal ideas in mind, but once a week I try and cook with just what I have left in the fridge. Lately, some of my go-to’s for using up food are soups, tacos, and paninis. Keep reading to learn some of our favorite ways to use leftovers.

Here are five creative, anti-inflammatory ways we repurpose common leftovers. We’ve included ideas for all meals, including some family-friendly ones! These recipes help reduce food waste while supporting whole-body wellness with anti-inflammatory ingredients, such as omega-3s, fiber, spices, and colorful produce.

Have on Hand: Leftover Roasted or Cooked Vegetables

What to Make? A Veggie Frittata

Eggs are rich in choline and protein, and combining them with leftover veggies adds fiber, vitamins, and antioxidants. Almost any cooked veggie will work, and this is perfect for breakfast or lunch!

How to make:

• Whisk 6–8 eggs with a splash of unsweetened almond milk or regular milk, turmeric, cumin, chili pepper, and salt and black pepper to taste.

• Stir in 1–2 cups chopped roasted or cooked vegetables (e.g., garlic, onion, zucchini, broccoli)

• Bake at 375°F for 25–30 minutes in a greased cast-iron skillet or baking dish
  

Have on Hand: Leftover Quinoa or Brown Rice

What to Make? Anti-Inflammatory Grain Bowl

Whole grains keep in the fridge for a few days after cooking (seal in a tight container), and make for a healthy base for a bowl. Whole grains are a great source of magnesium and fiber, and can easily be topped with other delicious anti-inflammatory ingredients like dark leafy greens, avocado, beans, and olive oil.

P.S. If you like this type of recipe, check out Friday’s post for Dr. Weil’s Fried Rice recipe!

How to make:

• Base: 1 cup leftover quinoa or brown rice (you can reheat in the microwave by placing an ice cube on top of the grains and covering with a dishtowel; the ice cube fluffs up the grains nicely)

• Add: sautéed kale, shredded carrots, avocado slices, and any type of canned bean or legume, such as chickpeas or lentils.

• Drizzle: tahini-lemon dressing with garlic.

• Optional protein: grilled salmon or tempeh.
  

Have On Hand: Leftover Baked Chicken or Salmon

What To Make? Rainbow Lettuce Wraps (Family-Friendly Option)

Chicken or salmon and veggie lettuce wraps are a nutrient dense meal in a kid-friendly, finger-food format. You can also sub in leftover steak, tofu or any other protein you have on hand.

How to make:

• Shred leftover chicken (or other protein)

• Mix with grated carrots, chopped cucumber, and a drizzle of nut butter + coconut aminos sauce

• Spoon into romaine or butter lettuce leaves

• Let kids customize their own with shredded beets or diced apples
  

Have On Hand: Leftover Cooked Lentils

What To Make? Savory Lentil Pancakes (Great for Dinner or Snack)

Lentils are packed with protein, iron, and polyphenols; adding spices makes this a flavorful and functional meal.

How to make:

• Mix 1 cup cooked lentils with ½ cup flour, turmeric, garlic, and cumin

• Stir in chopped spinach and grated zucchini

• Pan-fry in olive oil until golden on both sides

• Serve with avocado or plain unsweetened yogurt
  

Have On Hand: Leftover Roasted Sweet Potatoes

What To Make? Sweet Potato Oat Breakfast Muffins (Family-Friendly Snack)

Sweet potatoes are rich in beta-carotene and fiber. This is a healthy snack the whole family can enjoy!

How to make:

• Blend 1 cup mashed roasted sweet potato with 2 eggs, 1 cup rolled oats, 1 tsp cinnamon, and a splash of maple syrup

• Optional add-ins: blueberries, ground flaxseed, or chopped walnuts

• Bake in muffin tins at 350°F for ~20–25 minutes

And here is one of Dr. Weil’s favorite ways to use leftover salmon: a Monte Cristo Salmon Sandwich - give it a try!

Monte Cristo Salmon Sandwich

Hydrating Foods

When the weather is hot, staying hydrated is essential. But you don’t just need to rely on water (or supplemental electrolytes - see what we have to say about these on Wednesday!)... certain foods can be hydrating too.

Some of the best hydrating foods are those with:

• A high water content - often 85% or more

• Electrolytes such as potassium, magnesium, and sodium, which help your body retain and balance fluids

Here’s a list of top hydrating foods to add to your diet this summer:

Top Hydrating Fruits