Festive Holiday Leftovers

Recipe and content provided by Jordan Pie

Christmas day is over, the presents have all been given out and you still have a fridge full of food. What to do? Before you make yet another toasted gluten-free ham sandwich, have a look through some Bulletproof recipe ideas for inventive ways you can use up the last of your holiday leftovers.You can easily transform your leftover beef tenderloin or turkey, plus anything else still sitting in the fridge after the Christmas rush, into a delicious plate like this one. Pureeing your vegetable leftovers gives the dish a warm, comforting touch. It’s healthy, quick, easy — and most importantly, delicious.

Festive Holiday Leftovers

Ingredients

• 5 ounces pastured chicken breast or turkey breast, sliced
• 1/2 – 3/4 cup of mixed roasted veggies (we used roasted squash, sweet potato and brussel sprouts, low-roasted in grass-fed ghee)
• 1-2 Tbsp leftover gluten-free gravy
• 1/2 cup veggie puree (ours was a mixture of cauliflower, zucchini, sage, grass-fed butter & chicken bone broth)
• Fresh herbs for garnishing

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Instructions

1. Preheat the oven to 320F.
2. Now spoon the veggie puree onto the plate.
3. Place the sliced chicken or turkey breast onto the plate, along with your roasted veggies.
4. Place the oven-safe plate in the oven to reheat for 15-20 minutes.
5. When it’s ready, remove the plate with an oven mitt carefully from the oven, be careful not to touch the hot plate with your hands.
6. Serve with gravy on top and sprinkle the fresh herbs on top.
7. Enjoy.

Nutrition Information (per serving)

Serves 1 hungry person

• Calories: 446
• Carbohydrates: 25g
• Fat: 25g
• Protein: 29g
• Fiber: 7g
• Sodium: 1722mg