A ransacked-from-the-fridge meal
need not be sad. In fact, the lunches that
blogger Sarah Britton, author of
My New Roots: Inspired Plant-Based Recipes for Every Season, assembles out of leftovers are surprisingly enviable. It's all in how you build your plate. She starts with leftover grains, such as quinoa (which delivers plenty of fiber and protein), adds cooked beans or lentils for even more oomph, then adds fresh vegetables to give the meal crunch and extra vitamins. On days when she has more time, she makes a dressing and sprinkles toasted nuts and seeds on top; or crumbles goat or sheep's-milk cheese over everything for extra crunch and flavor.
Recipes to try: The Fastest Supergrain Dishes
