Written by Alena Hall, editorial intern
Now that Thanksgiving has come and gone, and you've likely allowed a little (hopefully!) indulgence to occur, what are you supposed to do with all the leftovers hanging out in the fridge? Celebrity chef Robert Irvine from Food Network's Dinner: Impossible and Restaurant: Impossible is here on behalf of Gold's Gym with a few tips for making the most out of Thanksgiving scraps while leaving our diets in tact, of course.
First and foremost, think ahead when preparing each dish for the big day. Make more of the vegetable-based sides so you have healthier leftovers to work with the following day. And watch the cooking time! “I like vegetables that still have texture to them,” says Irvine. “When we cook carrots, we don’t cook them so you can actually squash them in your hand. They should have some bite to them, so when you reutilize them the next day, they still have nutrients in them.”
And on the flipside, make fewer desserts to avoid the post-holiday sweets binge. While Chef Irvine is a believer in ending every meal with a bite of something sweet (read: not a handful of cookies!), he doesn’t go to town on the holiday pumpkin and pecan pies. “I make individual servings so that everybody gets one and that’s it. There is no seconds and therefore there’s no leftovers and I don’t have to deal with it staring at me the next day,” he says. “There’s only the good stuff.”
When it comes to the main attraction, there are plenty of ways to reinvent Mr. Turkey that don’t include two slices of gravy-soaked bread. Irvine combines the star ingredient with cranberry, brussel sprouts or cabbage and mashed potatoes—white or sweet—and gives the typical potato cake an upgrade. After chopping and combining all of the leftover ingredients, form each cake, coat them in egg white and panko breadcrumbs, pan-fry and top with a runny, poached egg. Now that’s a post-Thanksgiving breakfast! Check out this version of his recipe where good-for-you collard greens take center stage.
Otherwise, try making risotto without your leftover potatoes. Chef Irvine poaches diced potatoes and combines them with chicken stock, sour cream, chopped parsley, a little salt and white pepper, and uses it as a risotto. “People look at me like I’m crazy, but it’s really good and healthy,” he says.
And as far as those leftover carrots are concerned, why not transform them into a gourmet salad dressing? Reheat them in chicken or vegetable stock and blend them in a blender with fresh, unpeeled ginger and a teaspoon of stone ground mustard. Add a little grapeseed oil and sparkling water, and voila! “You have a brand new carrot and ginger dressing for salads that will keep for a week or so. And you can do that with any othervegetable you have left,” says Irvine.
Last but not least, a solid post-workout recovery meal is key for a guy who loves fitness almost as much as he loves food. Chef Irvine uses Thanksgiving turkey and vegetables in a fresh egg white frittata, which he serves cold, Spanish-style. After letting the pie cool, he plates slices alongside fresh tomato pico de gallo and smoked salmon. “That’s our post-workout meal and it only takes 25 minutes to make," he says. You leave it on the side, let it cool down, wrap it up and leave it in the fridge. Then it’s always there to munch on.” Maybe the day (and weekend) after Thanksgiving won’t be such a diet disaster after all.
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