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Excellent article, Mo. I just spent days packing up 2 bookcases full of cookbooks

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Joined: Dec 12, 2005


Posted to Thread #29904 at 5:05 pm on Oct 8, 2017

and loose leaf binders with recipes. Even weeding through them trying to downsize (which amazing, I did), I found myself wanting to make this recipe, then that one. I'll never stop cooking. The closest I've come to shelf-type food is still fresh: a packaged salad from Walmart called Market-side "Lemon Kale Chopped Salad Kit".

We've probably eaten at least 15 of these since I found this particular one. I dump out the chopped veggies, wash with FIT ORGANIC vegetable wash, spin dry, then add the dressing, plate, then add the puffed quinoa (love that stuff!! How do they do that??) with sunflower seeds and dried cranberries, then the bread crumbs. If it's a lunch, I'll add lemon tuna. If dinner with a protein, it goes as is. If I have prepped kale, I'll had some of mine to their mix.

We tried a few other flavors, but didn't like their dressings as much. Now I just stick with this one.


Jesus saves. Buddha recycles.

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