Healthy Thanksgiving leftovers meal prep

Reimagine the day-after sandwich with a pastina bowl.

The holiday season can be hectic, but that doesn’t mean you have to sacrifice your healthy eating habits. Whether it’s using garlic confit instead of butter for fluffy mashed potatoes or substituting chia seeds for flour in pies, there are plenty of ways to make better-for-you versions of classic comfort foods. And research shows that planning out what you’re going to eat in advance correlates with better health. Here, how to put any remaining Thanksgiving food to good use.


“This week’s menu is full of variety and creative ways to transform staples that will probably be in your fridge even after guests have gone,” says Denver-based recipe developer Julia Heffelfinger. “And don’t worry if you don’t have the suggested leftovers, these recipes are all flexible and easy. If you’re low on turkey, buy a rotisserie chicken. Or if you need more veggies, roast some chopped sweet potato and Brussels sprouts on prep day.”

See more meal prep plans here.


Shop for all of the ingredients and allow two hours to prep the meals. View shopping list here.
Prepare one six-minute egg and one cup of whole wheat fusilli pasta.

Make the sauces and assemble the condiment kit.



condiments condiments
  • Crispbreads or rye crisps
  • Lemon and lime wedges
  • Flaky sea salt
  • crushed red pepper


Prepare all lunches and store in the fridge. START PACKING


photos by: Christine Han
food styling by: Olivia Anderson

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