My neighbor, Sharon, is back and this time with a recipe that is perfect for those of you watching your carbs this New Year!

(Post and Photography contributed by Sharon Harrod)

While visiting my family for the holidays I was learning about the next step to the Wheat Belly diet, which is called “wheat belly total health.”  One of my brother-in-law’s go to lunches is a bread free Reuben.  I decided to make several at a time and I refer to them as “Lunch Pods.” You can store them in the refrigerator pop one out at a time, heat it up and you’re good to go. The bonus is that they are very filling and delicious. You don’t even miss the bread!

(1) 7 oz package of nitrate free corned beef or pastrami or ham or turkey or buy 1/2 pound from the deli thinly sliced.  Boars Head is a good choice,
**Note-I am not an advocate of most lunch meats because of all the additives and preservatives, salt, etc. I very carefully choose higher-end meat for this recipe with no nitrates.**
4 tablespoons Dijon mustard
1 cup fresh sauerkraut from the refrigerated section equals one quarter cup per pod
(1) package of sliced Swiss or Gouda cheese

Line a cookie sheet with parchment paper and divide the meat into 4 pods. Smear one tablespoon of Dijon over the meat.
Next, place 1/4 cup of sauerkraut onto your pod.
Top each pod with two slices of cheese.
Bake at 375 for 25-30 minutes, or until the cheese is golden brown.
Let them cool place them in a container in the refrigerator, and then heat and eat as desired.
Written by Jaime Fox