BET’YA! That acronym goes well with today’s energy-packed breakfast 🙂 Blueberry, Egg, Tomato, Yogurt, and Avocado!
After a lovely morning walk, we set out for a bit of strawberry picking at our local farm with some friends. While we were there we got some fresh asparagus to go with dinner. Have you ever frozen your own strawberries?
I hadn’t done it until this year. I have started to put berries in protein smoothies quite often, so to flash freeze them after washing I arrange them on a backing tray in the freezer overnight. Then they are good to go in a ziplock bag for safe keeping.
Tonight’s dinner was gluten free turkey meatloaf and asparagus. I prepared it using Gillian’s gluten free breadcrumbs for the starch.
I also use Sweet Baby Ray’s Gluten Free BBQ sauce.
Not such an appetizing view – but you get the drift…
Here’s what the end product looked like! 
Gluten Free BBQ Turkey Meatloaf
adapted from Cooking Light’s Turkey Mini Meat Loaves
Serves 8
Ingredients
- 1lb ground turkey
- 2/3 C. + 2 T. BBQ sauce
- 2 t. mustard
- 6 egg whites
- 2 garlic cloves, minced
- 1/2 t. salt
- 1 onion, chopped
- 3/4 C. Gillian’s original gluten free breadcrumbs
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Combine all ingredients except for 2T. BBQ sauce and mix well.
- Put into greased glass loaf pan. Top with BBQ sauce
- Bake for 50 minutes.
