goal: reverse diet til I can eat like V
until then, I’ll make modified versions that fit my current needs. honestly I’m just stoked I made a biscuit fit lol •
my version (pictured): sam’s club vegan protein broth with peas/carrots/onions & a biscuit (I didn’t need to add any meat to hit my goal for the day) >>> his version: triple this + add 12 oz pulled chicken & 2 whole red potatoes #dreambig •
As for making things fit your macros... It’s all about planning! I eat the same breakfast daily, then plan my dinner. If the meals in between are lackluster, at least I have my last meal of the day to look forward to! •
butternut chicken pot pie with sage biscuits 🥐🥐🥐 a true ode to nostalgia for the north idaho winters i grew up in bc it’s officially ~chilly~ here in athens today and i’m feeling all the cozy, fall vibes 🍂🤗🥕🥧 recipe linked in profile!
* 2 cups all purpose flour (240gr)
* 1/2 tsp salt
* 2/3 cup butter cubed (152gr)
* 6 to 8 TBsp of icy water
Mix all the ingredients until it is smooth. Pre-heat oven to 425F. Bake for 30 to 35 min. This crust can be used in sweet pies too. 🥧 —————————————-
🇧🇷🇵🇹MASSA DE TORTA
. * 240 gr de farinha de trigo
* 1 colher de chá de sal
* 152 gr de manteiga cortada em cubinhos
* 6 a 8 colheres de sopa de água gelada
Misture os ingredientes até formar uma massa lisa. Cubra a torta e leve ao forno pré aquecido a 220°C por 30 a 35 minutos.
Esta massa pode ser usada em tortas doces também 🥧.