janetcza's Journal, 09 Feb 24

Roast veg and Hubbard squash soup with tofu. I added some sage that I’d fried, and some small capers for flavour bursts. Topped with croutons made in the air fryer with a brush of olive oil and salt.

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1240 kcal

Fat: 36.90g | Prot: 41.22g | Carbs: 194.58g.   Breakfast: Pot O' Gold Coconut Milk, Wholewheat sourdough, Tabu Firm Tofu, Red Sweet Pepper, Cherry Tomatoes, Spring Onions . Lunch: Baked Potato (Peel Eaten), Wholewheat sourdough, Butter . Dinner: Firm Silken Tofu , Extra Virgin Olive Oil, Wholewheat sourdough, Roast Babylonstoren veggies, Hubbard Winter Squash , Pot O' Gold Coconut Milk. more...