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More root veggie medley along with a butternut squash and quinoa salad I made last night on top of turkey breast and heated up under a bunch of spinach (not pictured, but definitely eaten). All good and good for me.
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1312 kcal
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Fett: 46,73g | Eiw: 127,89g | Kohlh: 104,32g.
Frühstück: Extra Virgin Olive Oil, Egg, Heavy Cream. Mittagessen: Baby Spinach, Turkey Breast Meat (Fryer-Roasters, Cooked, Roasted) , Trader Joe's Quinoa, Melissa's Butternut Squash, Maas River Farms Root Medley. Abendessen: La Tortilla Factory Whole Wheat Low Carb & Low Fat Tortillas, Melissa's Butternut Squash, Turkey Breast Meat (Fryer-Roasters, Cooked, Roasted), Quinoa (Cooked). Snacks/Sonstiges: Libby's Pumpkin Pie, R.W. Knudsen Family 2% Lowfat Cottage Cheese, Ghirardelli 60% Cacao Bittersweet Chocolate Chips, Almonds. mehr...
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 Kommentare
16 Dez 19 vom Mitglied: jcmama777
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It was very tasty, made the squash savory instead of sweet and I really loved it.
16 Dez 19 vom Mitglied: Katsolo
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How did you make it friend 🤗🤗
16 Dez 19 vom Mitglied: jcmama777
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Roasted the squash with olive oil, sage and herbs de Provence, made regular red quinoa (1:2 quinoa/water boil and simmer ~10-15 minutes) and added a pat of butter and some turkey drippings from the pan (could use broth) and just mixed them together with salt and pepper. I'd read a ton of recipes with all sorts of stuff in them, but they trended towards sweet with maple syrup and honey and cranberries. That wasn't what I wanted, so just did my own thing to keep it savory.
16 Dez 19 vom Mitglied: Katsolo
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Yum!! Thanks friend 🤗😋 I screenshot it🤤
16 Dez 19 vom Mitglied: jcmama777
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17 Dez 19 vom Mitglied: ripsic
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