Happy Thanksgiving + Day After Brunch Recipes

Looking for creative ideas for those Thanksgiving leftovers? Guest Editor Elizabeth Stein is sharing 3 delicious recipes to make use of everything left in your fridge the day after the feast.
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Image Credit: Purely Elizabeth

Image Credit: Purely Elizabeth

As we head into the long holiday weekend, we leave you with a final batch of recipes from Guest Editor Elizabeth Stein. Three delicious brunch ideas to make use of your leftovers - Happy Thanksgiving, friends! We will see you back here on Monday. 

Cranberry Ginger Oatmeal Bake Ingredients:
1 cup cranberry ginger compote (see recipe below)
1 cup almond milk
1 cup Purely Elizabeth Ancient Grain Original Oatmeal
1 egg
1 tbsp vanilla
1 tsp cinnamon
2 tbsp maple syrup

Preheat oven to 350. In a cast-iron skillet over medium heat, add cranberry ginger compote. Sauté for 2 minutes. 
Add almond milk, oatmeal, egg, vanilla, cinnamon, and syrup.
Stir to combine, 3–5 minutes.
Put the skillet in the oven and bake for 12 minutes. Serve with maple syrup drizzled on top.

Cranberry Ginger Compote Ingredients:
1 bag of cranberries
1 cup of coconut sugar
Juice of 1 lime
Zest of 1 lime
1/3 cup of water
1 tbsp fresh grated ginger

Put all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes, until cranberries have popped and sauce is thickened to desired consistency.

Image Credit: Purely Elizabeth

Image Credit: Purely Elizabeth

Eggs Over Swiss Chard, Mushrooms + Potatoes With Pistachio Pesto

1 large purple sweet potato, 1/4'’ slices
1 tbsp olive oil
2 tbsp garlic, minced
2 cups shredded swiss chard
1 cup shitake mushrooms
3 eggs

Pistachio Pesto:
3 cups basil
1 clove garlic
1/2 cup pistachios
1/4 cup fresh lemon juice
1/2 cup olive oil
Himalayan sea salt, to taste

In a food processor, combine the basil, garlic, pistachios, lemon juice, and olive oil. Process until smooth. Add salt to taste. Set aside.

Preheat oven to 350.
In a saucepan, bring water to a boil. Add sliced potato and cook 3-5 minutes.
Strain and set aside. In a cast-iron skillet over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes.
Add mushrooms and swiss chard and sauté for 5-7 minutes.
Stir in sliced potatoes. With a spoon, make 3 indentations in the vegetables.
Bake in the oven for 10 minutes. Drizzle with pesto and serve.

Image Credit: Purely Elizabeth

Image Credit: Purely Elizabeth

Pumpkin Peanut Butter, Blueberries + Granola On Raisin Bread

Pumpkin Peanut Butter
1/2 cup peanut butter —no sugar added
1 cup pumpkin puree
1/4 cup coconut sugar
1 tsp pumpkin pie spice

2 bananas, sliced
1/2 cup blueberries
Purely Elizabeth Pumpkin Fig Ancient Grain Granola
4 slices of cinnamon raisin bread

Place all pumpkin peanut butter ingredients in a food processor and blend until smooth. 
Assemble toast with a smear of pumpkin peanut butter, banana, blueberries and a sprinkle of Pumpkin Fig Granola. 
Reserve extra nut butter for later. 

p.s. Endearing notes on gratitude