Meal Prepping on Busy Days

I know how challenging it can be to get our meals prepped on busy days! Today I prepared tonight’s dinner on my lunch break, using grass-fed beef and organic ingredients. Make sure to soak your organic fruits and veggies in ACV for 20 minutes and rinse before storing. This helps to minimize cross-contamination and they taste better and store longer.
Serve this delicious meatloaf with some organic greens, spirals of squash and an organic berry blend an hour later. Waiting to eat your fruit at least an hour after dinner prevents fermentation in the gut. (Remember no ketchup until Phase 2 of our program;) Contact

me for the recipes! I love hearing from all of you❣❣