Thanksgiving leftovers can be a calorific indulgence but there are ways to indulge without feeling guilty the day after the holiday.

Creative Living Expert Rebekah Lowin shared a menu of Thanksgiving leftover recipes that involve the most delicious flavors of the holiday, with less calories.

Leftover Apple Pie Granola

Makes about 15 servings.

Ingredients

  • At least 3 slices leftover apple pie
  • 4 cups gluten-free old-fashioned rolled oats
  • 1 cup raw pecans
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 375°F. Using parchment paper, line a rimmed cookie or baking sheet; set aside.
  2. Separate the filling from the crust of the pie, crumble the crust, and set both aside. In a large bowl, mix together the oats, pecans, cinnamon, and nutmeg. Then, add the honey, vanilla, oil, and syrup. Mix well before pouring the mixture into the pan, using a spoon to spread it out in an even, relatively thin layer. Add the pie filling and crumbled crust on top, spreading it out so that each area of the pan has some pie pieces.
  3. Sprinkle with salt, then bake for 20 minutes, stirring at the 10-minute mark.
  4. When the granola is finished baking, be sure to let it cool completely (this will allow it to continue hardening). Finally, use your hands or a spoon to separate it into chunks, and store in an airtight container.

Thanksgiving Leftovers Grain Bowl

Serves: 1–2

Total time: 10 minutes

Ingredients

  • 1/2 can chickpeas, rinsed and drained
  • 1/2 cup chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1 cup quinoa
  • 1 cup leftover sweet potato (or sweet potato mash!)
  • 1/4 cup dried cranberries
  • 1/2 cup shredded cooked turkey

Directions

  1. In a small bowl, mix the chickpeas and parsley with a few pinches of salt and some pepper. Set aside.
  2. Make the dressing: Using another small bowl, mix together the olive oil, lemon juice, and red wine vinegar with a pinch of salt and more pepper.
  3. Finally, layer or arrange all of the dry ingredients in a shallow, wide bowl: first the quinoa, then the chickpea-parsley mixture, the sweet potato, cranberries, and turkey. Add dressing on top, mix, and enjoy!

Leftover Thanksgiving Turkey Lettuce Wraps

Ingredients

  • 2 tablespoons all-natural peanut butter
  • 1/2 tablespoon sriracha
  • 2 tablespoons honey
  • 1 tablespoon tamari
  • 1 cup leftover turkey, shredded
  • 7 or 8 individual leaves butter lettuce
  • 1 cup carrots, cut into matchsticks
  • Handful bean sprouts
  • 1 teaspoon red pepper flakes
  • Handful fresh cilantro leaves

Directions

1. In a small bowl, whisk together peanut butter, sriracha, honey, and tamari until well-combined. Add leftover turkey and toss to coat. Set aside.

2. Assemble the wraps by spooning a generous amount of the turkey mixture into each of the individual lettuce leaves, then add a few carrots, some bean sprouts, and red pepper flakes to each. Garnish with cilantro leaves, and enjoy!

Kale Salad with Leftover Stuffing Croutons

Ingredients

  • 2 cups leftover stuffing
  • 1/2 cup raw halved pecans
  • 8 ounces kale leaves, stems discarded
  • 1/2 cup dried cranberries
  • 1 small apple, any kind, chopped into cubes
  • 1 1/2 ounces crumbled goat cheese
  • 1 cup leftover turkey, shredded
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Sea salt and freshly ground pepper

Directions

1. Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper, then pour stuffing onto the prepared pan and spread out on half of the sheet, so that there's about half an inch between each "piece" of stuffing. Add pecans to the other half of the baking sheet. Bake for a total of 25 minutes, removing the pecans carefully at the halfway mark, at which point you can stir and turn over the stuffing before returning the pan to the oven. Let the pecans and stuffing cool once both are removed from the oven.

2. Make the dressing. In a small bowl, whisk together olive oil, vinegar, and mustard until combined.

3. In a large bowl, combine kale, cranberries, apple, goat cheese, turkey, pecans, and croutons. Dress and toss to coat. Enjoy!