!-- Place this tag where you want the share button to render. --
This week, I've been working on preparing and planning things ahead of time. Taking a cue from Cate's #EatLiveBe post last week.
What a difference thinking ahead and putting together my lunch and snacks the night before makes. I restocked my fruits and veggies later in the week last week to make sure I could fill my
- 4 ounces diced pancetta
- 1 cup quick cooking barley
- 2 cups vegetable broth
- 2 1/2 cups Brussels sprouts, shredded
- salt and pepper to taste