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Miso tofu, lemon ginger quinoa, and garlic kale and mushrooms.
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1953 kcal
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Fat: 80.89g | Prot: 123.98g | Carbs: 191.44g.
Breakfast: All Whites 100% Liquid Egg Whites, Avocados. Lunch: Gorton's Grilled Lemon Butter Salmon Fillets, Green Giant Veggie Spirals Zucchini, Tomatoes, Hanover Chick Peas, Philadelphia 1/3 Less Fat Garden Vegetable Cream Cheese. Dinner: La Choy Chow Mein Noodles, Olive Oil, Hikari Miso Organic Miso Red Type, Mushrooms, Kale, Nasoya Cubed Super Firm Tofu, 365 Organic Quinoa. Snacks/Other: Nabisco Belvita Sandwich Peanut Butter Breakfast Biscuits, Fiber One Supreme Brownie Triple Chocolate, Egg, Green Giant Fresh Baby Cut Carrots. more...
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2356 kcal
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Exercise:
Resting - 16 hours and 1 minute, Sleeping - 7 hours and 59 minutes. more...
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 Comments
Have you tried mapo-tofu?
29 May 19 by member: nancyseifried
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@Sydvicious9127 That looks awesome! I might try to replicate it using Turnip greens (kale ain't my thing) and doenjang. I have miso on hand, but I kind of like doenjang more. More funk from the fermentation I think. Thanks for the idea! @Nancyseifried Mapo Tofu.... yummy! Korean or Chinese version? Both are good, just curious.
30 May 19 by member: newgrl
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30 May 19 by member: laraae
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30 May 19 by member: periwink5757
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sydvicious9127's Weight History
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