1# split peas (soaked with 1TB vinegar the night before)
1 ham shank
1 onion, chopped
1 bunch rainbow chard, chopped very fine
2 c. bone stock
2 c. water (or to cover peas)Sautée onions & chard (soooo easy with the instapot ) and then put everything together and slow cook all day.Salt to taste after cooking, but depending on your preference the ham shank may add enough flavor without added salt. *The bone stock and swiss chard add a little extra nutrition. Tonight this will be creamy, rich, and delicious. The best part: dinner is ready & waiting for us!
I enjoy using bread from Food for Life Baking – gluten free 3 seed bread. 1/2 mashed avocado on the bread, broccoli sprouts, and sardine salad:
Cottage Cheese, Green Onions, Shredded Carrot. Seasoned with Herbamare and kelp granules.
Snack time favorite – granny smith apple with peanut butter! #yum
Drinks with friends? Yes please!
Party time wellness style with Pellegrino. #cheers
Dinner is hot and ready waiting at home for you and your hungry family. We enjoy grilled cheese with our split pea soup. Use the same gluten free 3 seed bread you used for lunch.
Who wants dessert?
AmbitiousKitchen.com has a delicious paleo chocolate chip cookie recipe that’s sure to please!
Before bed I have a nightly habit of preparing my morning lemon water so it’s ready to drink first thing in the am. I bring it into my bathroom, this ensures it’s right there, ready to go and I chug it down first thing in the am. My body REALLY likes it and it keeps me hydrated and is a gentle (natural) cleanse.
Good night, Dr. Christy