🍏 Looking for an even better solution? ⚡
Stop looking and check out real results from people using our 21 Day Smoothie Diet! 🥤
🍏 Lose 8 Pounds in 1 Week! ⇒
Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible Health! 🍓
21 DAYS TO A SLIMMER, SEXIER YOU! 💪
THE SMOOTHIE DIET is a revolutionary new life-transformation system that not only guarantees to help you lose weight and feel better than you have in years, it also promises to eliminate more body fat – faster than anything you’ve tried before.
🍏 See How to Lose 8 Pounds in 1 Week! ⇒
RECIPES ARE LISTED BELOW:
1. QICK AND EASY MONGOLIAN BEEF
Ingredients:
1 lb flank steak thinly sliced against the grain
2 Tbsp cornstarch
2-4 Tbsp canola oil
1 yellow onion sliced
2 green onions chopped, green and white parts separated
4 garlic cloves chopped
1- inch ginger chopped
¼ c. low sodium soy sauce
¼ c. water
1 Tbsp hoisin sauce
3 Tbsp brown sugar
Salt to taste
Directions:
1. Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
2. Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook for 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
3. Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.
2. HEALTHY CHICKEN TACO SOUP
Ingredients:
½ Tbsp avocado or coconut oil
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
5 cloves garlic, minced
1 lb boneless, skinless chicken breast
1 1/2 tsp salt (plus more to taste)
1 tsp dried oregano
1 tsp chipotle powder
1 tsp paprika
2 tsp cumin
¼ tsp black pepper
1 – 15 oz can fire-roasted diced tomatoes
2 – 4.5 oz cans green chilies
¼ c. fresh lime juice
32 oz chicken broth
Cilantro, for serving
Diced red onion, for serving
Lime wedges, for serving
Directions:
1. Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the peppers, onion, and garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.
2. Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 30 minutes or until the chicken is tender and easy to shred.
3. Transfer the chicken breast from the soup to a small bowl. Use two forks to shred the meat. Add the chicken back to the soup and stir until well combined. Serve the soup with fresh cilantro, diced red onion, and fresh lime wedges. Enjoy!
Per serving: 258 calories, 6.1 g fat (1 g sat), 30 g protein, 22.7 g carb, 1960.9 mg sodium, 10.1 g sugars, 5.1 g fiber
Per serving: 303 calories, 13 g fat (3 g sat), 26 g protein, 20 g carb, 670 mg sodium, 11 g sugars, 1 g fiber
ALL RECIPES ARE FROM THIS WEBSITE: