This is a little bit more than I usually cook (regarding the 2 dinners). But I’ll be out of the house on a work trip midway through next week… so figured I’d rather be more prepared for my trip than anything!

🍠 - First photo is of my breakfast prep! It’s acorn squash, spiced ground beef/rice, pomegranates and Greek yogurt. I took some creative liberties with the recipe I followed. Macros for each serving is: 35g protein, 60g carbs, 13g fat, 5g fiber, 480cal. Recipe !

🥦 - Second photo is my lunch for the work week. I didn’t follow a recipe (like usual) but here’s roughly what I did:

Cut sweet potatoes in half and season with oil, salt/pepper. Lay face-down on parchment covered tray. Bake at 375F for 1hr, allowing to cool face down for an entire hour after pulling from oven. Don’t disturb the sweet potatoes, we want them to rest completely so that the sweetness travels to the bottom.

Brown 1lb ground beef with oil in a pan with minced garlic + onion.…