3 oz pork tenderloin
1 cup baked cubed butternut squash
2 cups brussels sprouts cooked in 1 Tbsp olive oil
1/2 tsp salt
1 tsp black pepper
1 cup baked cubed butternut squash
2 cups brussels sprouts cooked in 1 Tbsp olive oil
1/2 tsp salt
1 tsp black pepper
Roast pork tenderloin at 375°F, then serve with vegetables.
Total: 405 calories
Brussels sprouts contain quercetin, a flavonol that may reduce belly fat and help you fend off extra pounds.
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