In Which Jenn Makes The Cheater’s Warm Leftover Salad

The cheater’s recipe I am about to impart to you may sound gross. In fact, it could BE gross, depending on the decisions you make. But if you proceed correctly, it will be a PARTY IN YOUR MOUTH.

A little background: my roommate hosted a Friendsgiving celebration on Saturday, and due to a recipe that lied through its text about the number of servings, she wound up with enough stuffing for the turkey AND two full casserole dishes. And since it was hosted at our apartment, the end result was that we now have two full casserole dishes full of stuffing.

I am not normally a particular fan of stuffing, preferring as I do my bread puddings sweet, but this stuff is seriously good, comprised of cornbread, sweet Italian sausage, and apples. So that’s fruit, gluten-free carbs, and protein – yay! Yet I am none so silly as to believe that this makes it healthy in large amounts.

Still, it is tasty, and we have a lot of it, and if we don’t let it go to waste then we can save a lot of money on groceries. Therefore I have put together a Consumption Plan.

You know those weird “bowl” meals they have at fast food restaurants (I wanna say KFC) that basically take a bunch of unhealthy stuff, toss it all in there, and call it a day? Well, it’s like that, only actually pretty good for you. I give you:

The Cheater’s Warm Leftover Salad

I know. Sounds weird. Stick with me here.

You will need:

  • Leafy greens (I like spinach)
  • One large sweet potato
  • A small portion of the savory leftover(s) of your choice
  • Salt if you want

Now do this:

  1. Stab your sweet potato with a knife a couple times, wrap it in a paper towel, and nuke it in the microwave until cooked through, approximately ten minutes.
  2. Meanwhile, stick your leftover(s) at the bottom of a large bowl. Heap your greens on top.
  3. Split your cooked sweet potato and scoop the innards onto the spinach. Mash it up.
  4. Stick your bowl o’ stuff in the microwave again and zap until the greens are wilted, approximately two minutes.
  5. Sprinkle a little salt on top if needed, mixed up, and dig in!

No picture because, let’s face it, this isn’t a particularly photogenic dish. But it’s warm and tasty and you get to eat your delicious leftovers – but not TOO much. Plus the greens and sweet potato are crazy nutritious. It works great with stuffing, and I can see mashed potatoes, green bean casserole, or creamed vegetables coming out nicely. Do whatever will make your taste buds happy. Perfect as a packed lunch!

What do you think? Am I insane? What leftovers would you assault in this manner?

Don’t forget, you can follow us on Twitter @fairestrunofall. To see how our training is going, check out Jenn’s dailymile here and Moon’s dailymile here. If you have any questions for us, leave a comment or email us at fairestrunofall@gmail.comSee ya real soon!

In Which Jenn Makes Salads That Don’t Suck

Can we talk about salads? I myself have enjoyed any number of entree salads in my time… in restaurants. At home? Not so much. Sure, all your basic ingredients are there – lettuce, tomato, cheese, dressing – but historically I’ve found it well nigh impossible to create something satisfying. Healthy, sure, no problem, but if I’m not ALSO satisfied, what good does that do? I’m sure some people eat purely for nutrition with no thought for enjoyment, but as far as I’m concerned that’s no way to live.
But there’s nothing like a salad for maintaining a healthy and nutritious diet, so a few months ago I set off on a mission to formulate a GOOD salad at home. Something easy that doesn’t require tracking down elusive ingredients. Something that would take me a ton of time in the morning. AND I HAVE FOUND THE KEY.
My friends, it is the humble sweet potato.
In addition to being one of the most nutrient-dense foods available to man, these things are FREAKING DELICIOUS to begin with. I’m telling you: a nuke a sweet potato and mash it into a salad, and your lunch is now warm, tasty, filling, and FULL OF JOY.
See? A basic salad of spinach and mozzarella with a vinegar-and-oil dressing. Plus sweet potato? Glory. If you’re feeling extra indulgent and ready to protein it up, slap a chicken breast in there.

See? Doesn’t that look vibrant and awesome for all that it’s a homemade salad?
On the off chance you’re one of those weirdos who doesn’t like sweet potatoes (I say this with love because my boyfriend numbers among you; no, but seriously, what’s wrong with you?), I have found one or two other iterations that, if not as filling as the sweet potato salad variation, at least make things more interesting. I’ve used guacamole, barbecue sauce, and marinara as salad dressings; all of these worked pretty well. Oh, and I can’t overemphasize the importance of remembering to add spices. A dash of salt and/or a garlic-based blend can work wonders for your taste buds.
This is the plant-based wisdom that I impart to you. Go. Try it. Tell me what you think.
What do you put in your salad that doesn’t suck?

Don’t forget, you can follow us on Twitter @fairestrunofall. To see how our training is going, check out Jenn’s dailymile here and Moon’s dailymile here. If you have any questions for us, leave a comment or email us at fairestrunofall@gmail.comSee ya real soon!