Thanksgiving Leftover Recipe
Food has a powerful way of bringing people together. The act of sharing a meal with friends and family is important; it bonds us and the very act of it has kept our human race alive if you think about it. I believe it is a vital component to our overall health.
My passion for fitness & nutrition coaching really stems from a passion for bringing people together, building relationships and eating well. Holidays don’t have to be a stressful “uh oh time to cheat’, but a beautiful opportunity to make that happen. I hope your Thanksgiving meal was memorable. Now what to do with all of those Thanksgiving leftovers? I’m not really a fan of the turkey sandwich, but warm pot pie on a chilly night (yes, even Socal gets relatively chilly) is just. so. good. Not to mention it is dairy-free, gluten-free and is delicious as a vegetarian dish.
I love this pot pie recipe because of the flexibility. You can replace the veggies or meat with whatever you have on hand. We had a leftover dish of brussels sprouts with bacon & red pearl onions. I also had scallions, carrots and rosemary leftover over from my Farmer Leo CSA box.
I borrowed the Rosemary Almond Flour crust recipe from my favorite quiche dish.
Thanksgiving Leftover Recipe
Crust: 2 cups Almond flour (I use blanched almond flour from Honeyville)
1-2 tbs chopped fresh rosemary
1 tsp sea salt
4 tbs melted coconut oil (if dairy is in your diet, you can use butter but never ever margarine)
3-5 tbs water
Combine all dry ingredients. Add coconut oil and begin mixing. Add water 1 tbs at a time until dough is flexible (not sticky) enough to press into the dish.
Divide your dough. Press your 3/4 of dough into your dish and set aside 1/4 for the top.( If you need to add more almond flour and coconut oil to the portion for the top, start with 1/2 c flour and 1 tbs oil. ) *Tip: I place my portion for the top between 2 pieces of parchment paper so that the dough doesn’t stick to the roller. When ready, I just flip the top onto the pie and pinch off the excess.
1 cup of liquid (almond milk, water, broth or a combo)
1-2 tsp of thickener (such as cornstarch, coconut flour, arrowroot) You have flexibility with the thickening sauce.
I started with 1/2 C of almond milk and added 1 tsp of thickener and added another 1 cup of water. I would have used broth if I had any. A broth would added a rich savory flavor.
Combine chopped meat and veggies with the roux and pour into you crust.
Take your rolled out crust topper from earlier and place on top.
Bake 30-40 minutes, cool 10-15 minutes and enjoy!
Good nutrition is a vital component of an active lifestyle and a foundational pillar of elite performance. EZIA offers nutritional education, coaching and meal-planning services to help you navigate what’s true about food, supplements and hydration. Get Started Now by filling out our contact form or reading more on the EZIA Nutrition page.
Nutrition Coach Michelle Uher