🍏 Imagine an even QUICKER and FASTER way to lose the weight? ⚡
You must stop searching and take a look at real results from people taking advantage of the 21 Day Smoothie Diet! 🥤
🍏 You Will Quickly Lose 8 Pounds in 1 Week! ⇒
Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible Health! 🍓
STOP FOR A SECOND AND VISUALIZE YOURSELF IN JUST 21 DAYS TO A SLIMMER, SEXIER NEW 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.
🥤 You Will Drink Your Way To Losing Weight the Delicious Way! Because You Deserve It!🍏
Click The Link Below To See How You Will Lose 8 Pounds In Just 1 Week! ⇒
All Healthy Recipes Below –
1. Slow Cooker Seafood Ramen –
Ingredients: 64 oz broth (seafood, vegetable, or chicken) – 4–6 oz ramen – 1 lb seafood –
2 green onions sliced – 2 tbsp low-sodium soy sauce – 2 tbsp rice vinegar – 2 garlic cloves, minced – 1/4 cup kale, chopped – 1/2 lb tomatoes, sliced – 1/4 tsp sesame oil – 1 tsp salt –
1/4 tsp pepper – 1/8 tsp red pepper flakes
Directions:
Add all ingredients except the seafood, kale and ramen to the slow cooker. Stir to mix well. Cook on high for 2-3 hours, or low for 4-6 hours.Add seafood, kale & ramen and cook for an additional 15-30 minutes.
2. Turkey Carrot Mushroom Dumplings –
Ingredients:
3/4 c. carrots finely julienned – 1 lb ground turkey – 1/2 c. mushrooms finely chopped – 2 tsp soy sauce – 1 tsp rice wine – 1 tsp sesame oil – 1/2 tsp onion powder – 1/8 tsp salt – 2 tsp cornstarch – 30 dumpling wrappers
Directions: Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings. Bring water to boil in the bottom of the steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.
3. Slow Grilled Chinese Char Siu Chicken –
Ingredients: 1/4 c. organic brown sugar – 1/4 c. raw honey – 1/4 c. organic ketchup – 1/4 c. gluten-free soy sauce – 3 Tbsp beet powder – 2 Tbsp rice vinegar – 1 Tbsp gluten-free hoisin sauce – 1/2 tsp Chinese five-spice powder – Sea salt and freshly ground black pepper to taste – 2 1/2 lbs boneless skinless chicken thighs – Cooking oil spray
Directions:In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, five-spice powder, salt and pepper. Add chicken and toss well, coating all the pieces well; cover and refrigerate for two days to marinate. Heat grill; spray cooking oil on grates; grill chicken until cooked through, about 10 minutes per side.
4. Loaded Cauliflower –
Ingredients: 1.25 lb cauliflower head, cut into florets – 6 green onion, chopped into the green and white parts – 2 tbsp butter – 3 garlic cloves, minced – 2 oz cream cheese – 1/2 tsp sea salt – 1/4 tsp black pepper – 1.5 tsp ranch seasoning Mix, optional3/4 c. organic heavy whipping cream – 2 c. cheddar cheese, grated – 4 slices sugar-free bacon, crumbled – Olive oil for roasting the cauliflower – Dollops of sour cream, optional
Directions: Preheat the oven to 425 degrees.Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes). Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic and butter. Turn the heat to medium low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.
ALL RECIPES ARE FROM THIS WEBSITE: