351 cal, 24 P lunch. Crispy tofu, cranberry vinaigrette w shallots on kale mix, pan roasted butternut squash
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kale/arugula/spinach mix with cranberry vinaigrette: diced shallots, apple cider vinegar, salt, sweetener to taste, cracked pepper, cranberries (microwaved from frozen, then some smashed) 1/2 tsp olive oil, Dijon mustard
tofu: cubed extra firm tofu that had most liquid removed, lightly sprayed with oil and then patiently pan fried til crispy.
butternut squash: microwaved fresh butternut squash for a couple minutes THEN peeled (way easier this way), sliced, light spray of olive oil, then pan fried and finally finished in oven. Butternut squash is really low calorie – 182 g is only 81 Calories. Also is nutrient dense with potassium, magnesium, manganese, vitamin A and C, copper.
**This meal alone gave me 75% of daily iron, 49% manganese, 46% potassium 33% magnesium, 38% calcium, 33% copper, > 100% vitamin K&A, good protein per calorie . Incredibly healthy!**
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