Topics on Monday’s call included:

  • Gail’s version of tortilla quiche (yum)

  • Why leafy greens & prepping kale

  • Thoughts on cheese & healthy eating

  • How not to sabotage being healthy

  • Member POV on menopause & weight loss

  • Meal plan mindset

My Favorite Way to Make Kale Salad

  • Wash the kale and pat dry. Use your hands to remove the kale leaves from their stems.
  • The key is to slice the kale thinly or, even better, put it through a food processor. 
  • Toss with olive and the juice from at least 1 lemon (about a lemon for each bushel).
  • Light toast pumpkin seeds (40o degree oven for about 5 min- keep an eye on them!).
  • Add a handful or 2 of shredded Manchego cheese. 

Optional: Dried cranberries or currants.