Menu planning tip of the week: For simple and nourishing lunches, have on hand the ingredients for a "chef"s salad". Over a bed of greens, chop fresh veggies that you have on hand. Top with lacto-fermented sauerkraut (that' s the pink stuff in the picture above), shredded cheese of choice, and leftover meat (shredded roast beef, chicken, ham, or fish). This way, you can count on using up leftover meat and veggies in a creative, nourishing way!
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