
02/09/2025
Prepping 101… for the month of September I’ll be posting every day as I learn to use social media to help others.
On my Metabolic Balance plan I weekly will chop assorted veg to use as my base.
Then for lunches I add 15g of usually sauerkraut or pickles, and dinner 25g zucchini or mushrooms.
This week is:
Kale ✅
Fennel ✅
Brussel Sprouts ✅
Carrot ✅
Red Capsicum ✅
Which I’ll mix with goats cheese for a lunch as a salad, fried off and mixed like a vegetable pasta for dinner.
Hope that helps but prepping today, gives tomorrow’s me time to work with you.
Yours in health
Sharon 🍎