70g - Green bell pepper (sliced)
40g - Rainbow chard (cut, including stalks)
40g - Arugula (cooked, including stalks)
40g - Avocado (sliced)
130g - Turkey tenderloin
115g - Strawberries (sliced)
80g - Blueberries
Spices: Garlic, Cayenne, Paprika
Calories: 411 | Carbs: 37 | Fat: 15 | Protein: 37 | Fiber: 11
I seared the tenderloins in coconut oil and then cooked them in the skillet with the lid on. It turned out to be very juicy, just perfect for me. I cooked the arugula today, and it tasted very similar to spinach. I put a thick layer of chard on the plate and placed the arugula and turkey on top of it. I sliced the other veggies and strawberry.
I've never had a heirloom tomato before, but I will from now on, it is delicious. It has a little more bite then a red tomato and I got it from the farmers market so it had a lot of taste. Yummy.
Yellow breakfast, red lunch, green dinner.
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