Leftover butternut squash, beans, and corn, make their way on to my breakfast platter (in the form of a sautéed spinach salad). Plus a simple cheesy omelette, topped with tomatoes, and capers. ((This isn’t really a natural fit of foods for me, but I like all those things well enough, so I ain’t mad at it.))

Protein: (Pinto) Beans, Two Pasture-Raised Eggs from Vital Farms, Cheese

Veggie: Spinach

Carbs: Corn, Butternut Squash, Tomatoes, Capers

+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.

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