Recipes

Roasted Vegetable and Cream Cheese Roll

This recipe is inspired by the leftover squash and zucchini from the week, any other random vegetables that I need to use up and my desire to get as much fiber in my diet as possible!

Now you have the perfect summertime breakfast or lunch!

Protein
10g
Carbs
47g
Fat
7g
Serves
1
Calories
304

Ingredients

  • 30 grams squash
  • 30 grams zucchini
  • 30 g (optional) baked acorn squash, sliced thinly. Other similar squash or pumpkin work too.
  • 30 g of light or regular cream cheese
  • 65 g soft bread roll (we used a kaiser roll)
  • salt and pepper to taste
  • Prep Time 2 minutes
  • Difficulty Easy

Instructions

1.Prepare your bread roll by cutting it and spreading the cream cheese on. 2. Layer your vegetables with care. 3. Season to taste.

Serve cold or lightly toasted. This recipe also works well with wraps and other lower-carb options if you need to lighten it a little.

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