leftover chunky salsa

One of the reasons I go with a chunky salsa to top off meats and such is that I like the texture of the fresh veggies. They add a satisfying crunch to any bit of grilled meat or fish. However, after sitting in their own juices and the acid overnight they will start to go soft very quickly. I usually try to finish off any leftovers within 12-18 hours, no more than 24.  After that you end up with a tasty mush.

A great use for leftovers is to use them to spice up your eggs in the morning: scrambled, omelette, or frittata.  Here’s what I do:

1. Drain the salsa in a strainer. Save the juice to drink if you like.
2. Add the drained salsa to a heated pan with oil. Saute just long enough to heat it through. Remove from the pan.
3. Add some more oil to your pan and prepare your eggs how you like them.
4. Top your eggs with the heated salsa (if it juiced back up feel free to take it for another drain).

You’re going to love how this turns out!

berries and cream oatmeal

Pair this easy recipe with your favorite breakfast protein (2 boiled egg whites* is 1 protein block) for a satisfying jump on the day.

Berries and Cream Oatmeal (2 block version)

• 1/3 cup cooked steel-cut oats* (I recommend McCann’s) – 1 carb block
• 1 cup sliced fresh strawberries* – 1 carb block
• 2 tablespoons half and half – 2 fat blocks

Berries and Cream Oatmeal (3 block version)

• 1/3 cup cooked steel cut oats* (I recommend McCann’s) – 1 carb block
• 1 cup sliced fresh strawberries* – 1 carb block
• 1/2 cup fresh blueberries* – 1 carb block
• 3 tablespoons half and half – 3 fat blocks

If you’ve never prepared steel-cut oats before, know in advance that they can take a while to cook so we make them a week in advance and store them in your refrigerator. Then heat up in the microwave with the half and half for a minute or so.

*A Top 100 Zone Food