So… an effort to clear up the controversy my post caused on eating leftovers and rolling them forward into other meals (which honestly, came out of left field and surprised me), I wanted to share a simple recipe and show you what I meant.


Come on. Really? Does this look disgusting to you?

Of course not, because this is common sense for most people.

I wanted to make a short post today and just show you how we “roll forward leftovers into a meal”. As you remember, we had hummus for lunch a couple days ago, and while there was not enough left for another full lunch, there certainly was enough to add to a meal. So here are our Red Pepper Hummus wraps.

Using a red pepper from the garden, parsley from the pot growing in the windowsill, leftover hummus and tortillas, and some tomato flavored rice (using my homemade tomato power I made from drying skins of tomatoes from last year’s garden), we had a lovely, filling, healthy lunch for five people, and ended up with enough to send a full huge wrap for my husband to work the next day.

Work smart, not hard, when it comes to food storage. If this were in the winter, I would soak dried red peppers and simply blend them into the hummus or cook them into the rice like I did the tomato powder. If you do not have a dehydrator, you might want to check into Thrive foods, which my friend Karina sells (see ad at right). They have lots of lovely options for quickly stocking a pantry with dried foods you can use immediately in a pinch.

Enjoy the recipe. 

And share some ways you use your leftovers in new meals so our awesome new friends who are just getting started can get some ideas. 😀



Red Pepper Hummus Wraps

6 store bought or homemade tortillas

3 cups cooked rice, warm, seasoned

1 diced red sweet pepper

6-8 sprigs of fresh parsley

3 cups hummus

On each plate, place a large burrito size tortilla. Top with ingredients in this order: 1/2 cup cooked rice, 1/2 cup hummus, sprigs of parsley, red pepper dices.

Tuck the edges over to middle of tortilla, and roll it into a wrap. Cut in half and serve.

Makes 6 generous servings with LOTS of good healthy veggies and protein.