I love when so many amazing flavors come together perfectly. I often use some of my chili pumpkin turkey meatloaf to do so… this is a great example!! So good.
- 1 large la tortilla factory lowcarb tortilla
- 1/2 slice of my chili pumpkin turkey meatloaf
- 2 TBSP lowfat cottage cheese
- 2 TBSP pomegranate arils
- 1 TBSP pumpkin purée
- 1/8 tsp pumpkin pie spice
- 6-7 stevia drops
- 1 TBSP peanut flour
- 2 tsp unsweetened almond milk
- 5-6 stevia drops
Lay out one large tortilla. Place 1/2 slice of the chili pumpkin turkey meatloaf recipe in the middle. Make a pomegranate pumpkin cream by mixing the lowfat cottage cheese, pomegranate arils, pumpkin purée, pumpkin pie spice, and stevia drops. Spread this on top of the meatloaf. Fold the two longest edges of the tortilla inward, then fold the two shortest ends so they overlap on top of each other. Place this into a panini press that’s been sprayed with a nonstick spray until lightly browned.
Make a peanut butter spread by mixing the peanut flour, almond milk, and stevia drops. Spread on top of the panini. Slice in half and eat!
Learn healthy, plant-based eating in 6 weeks from me.