Mostly leftovers for lunch today! I love utilizing leftovers for my lunches because of how much time (and, ultimately, money) it saves. I’m not tempted to order food or get an expensive salad somewhere. I make extra portions either during meal prep or for dinners and then mix and match throughout the week. Today, I had a microwave baked sweet potato topped with grass-fed butter, Tony’s, nutritional yeast, buffalo ranch, and parsley flakes, leftover roasted carrots, and a leftover grass-fed beef burger topped with ketchup, avocado slices, and red pepper flakes. P.S. this could easily become paleo/Whole30/21DSD level 3 compliant by simply switching out ghee instead of grass-fed butter.