This morning, I woke up still full from last night. Seems to be a theme lately! My dad picked me up around 8am for another trip to the gym. We treadmilled together and then moved onto some weights. When I got home, I set right to work on my project for the day: repurposing leftovers from the party! Again, I have a crazy preoccupation with making sure that all food goes to good use. We had soooo much left over from yesterday — the fridge shelves were overflowing, and I just knew that things would start getting lost behind other things and rotting if I didn’t take action quickly.
My first order of business was to find a more palatable form for my mom’s failed pineapple-ricotta pie. Something had tasted a little too bitter in the pie (perhaps lemon zest?), so I needed to find a way to counteract the offensive flavor. I tossed all the left over pieces into a big bowl:
I added 3/4 a can of pumpkin, unsweetened applesauce leftover from yesterday’s latkes, a ripe banana, and loads of cinnamon, nutmeg, and ginger. Then, I subjected the mess to an immersion blender:
I added a bag of cranberries and spread the whole thing in a roasting pan to bake for 30 minutes at 400.
The final result? Breakfast! Delicious warm pumpkin pie pudding, topped with fat free cottage cheese and served alongside my standard tea (more Nutcracker Sweet today) with skim.