Which Foods Should and Should Not Be Saved As Leftovers

Photo by Ella Olsson on Unsplash

Sometimes leftovers can be a real life-saver, especially if you are someone who likes to cook at the beginning of the week and enjoy it for days to come. But, the fact of the matter is that there are just some things that keep better as leftovers than others, and this guide will help you decide what to save and what to compost after you finish eating.

Soup

Soup is something that is almost always better than the next day, even though you can obviously eat it right after you make. However, if you want to have something to enjoy as leftovers all week long, soup is the perfect thing to make.

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The recipe for this scrumptious Curried Pumpkin Soup with Roasted Chickpeas is below✨ I love the warm kick of adding Keen's Curry Powder to my creamy pumpkin soup. The roasted chickpeas (also roasted with curry powder) are a great replacement for croutons, and a great way to add protein to your soup meal! I hope you love this recipe as much as I do! Please let me know if you plan to make it🙌🏼♥️ Curried Roast Pumpkin Soup 1/2 a butternut pumpkin, sliced into 2” thick slices 1 brown onion, peeled and quartered 2 cloves of garlic, peeled 1/2-1 tbsp @keens_au Curry Powder, depending on your taste 1 tbsp olive oil Salt and pepper, to taste 2 1/2 cups vegetable stock 1/4 cup coconut cream Roasted Chickpeas 1 tin chickpeas, drained and rinsed 1 tbsp @keens_au Curry Powder 1/2 tsp salt 1 tbsp olive oil Preheat the oven to 200C. In a baking dish, add the pumpkin, onion, garlic, Keen's Curry Powder, olive oil, salt and pepper. Toss around so everything is evenly coated. Place in the oven to roast for around 25-30 minutes. Meanwhile, prepare the chickpeas. Place the chickpeas, Keen's Curry Powder, salt and olive oil on a baking sheet. Toss to evenly cover the chickpeas in the spices. Place in the oven to roast for 20 minutes, turning once. Once the pumpkin is roasted, remove the skins and place everything into a blender or food processor along with the vegetable stock. Blend until desired consistency is reached. Mix through the coconut cream and season to taste. I like serving this with additional coconut cream before topping with the roasted chickpeas. Enjoy! . . #vegan #pumpkinsoup #currypowder #keenscurry #keenscurrypowder #keensau #ad #chickpeas #pumpkin #veganrecipes #recipe #soup #healthy #healthyfood #plantbased #vegetarian #thrivemags #bestofvegan #health #onthetable #food #foodstagram #wintermeals #curry #foodie #delicious #dinner #lunch #healthyrecipe

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Pasta

Pasta is something that goes mushy really quickly, so it’s not something you really want to make in advance and keep around for a long time. Though there’s nothing wrong with eating it as leftovers, you’ll never have the best tasting pasta as leftovers.

Eggs

Whether you made shakshuka for lunch or your favorite brunch dish with eggs, it’s definitely not something you want to keep around after you’ve made it. Eggs don’t keep that well after they’ve been cooked, and reheating them is a pain anyway.