First off, thanks for taking the time to read this blog post. As new bloggers and starting our online business from scratch it means a lot to us 🙂
EXCITING NEWS: We’re going to launch our first completely FREE DROP A SIZE IN 28 DAYS VIDEO WORKSHOP! we’re going to be GIVING AWAY lots of awesome information on how to lose fat in 28 days, health tips, exercises, recipes AND MORE!
Stefan has been busy sharing our awesome program on video…
It’s A LOT harder than it looks! English also isn’t his first language so so doing an entire seminar on video is quite a challenge 🙂
If you want to see our first video seminar production– (we are doing it all ourselves)– content, script, filming, editing, uploading etc…
SIGN UP NOW and we’ll send you YOUR FREE WORKSHOP ACCESS.
For those who have done this program before, or know about it, you’ll know that IT WORKS!
We’ve had folks Drop 4-5 sizes in only 28 Days so we can guarantee– without a shadow of doubt–that you can Drop at least ONE SIZE in 28 Days.
We’re going to share with you exactly HOW IT WORKS!
Here’s a sneak preview of some of the recipes we’re going to give you in our upcoming FREE DROP A SIZE WORKSHOP…
Again, it’ll be completely online so you can take your time and study it and figure out how to apply our tips without having to attend a physical workshop.
We’re going to be sending the registration out by email so if you aren’t subscribed to our newsletter yet…SUBSCRIBE NOW!!
Here’s the sneak preview:
Easy Pumpkin Protein Egg Pancakes
Ingredients: (Serves 1)
- ½ cup egg whites (need about 4 eggs)
- ½ cup pure pumpkin
- 1 scoop vanilla protein powder
- Cinnamon, to taste
Directions: Blend together and cook on a skillet
Ingredients: (Serves 3)
- 3 boneless, skinless chicken breasts
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1 red bell pepper, 2” chopped
- 1 medium onion, chopped
- 2 lemons
- Salt and pepper, to taste
- Italian seasoning
- 1/2 cup hummus, homemade or store-bought
- 2 Tbsp. dried rosemary
- 1 Tbsp. extra virgin olive oil
- 1 tsp. smoked paprika
- Generous drizzle of Balsamic Vinegar
Directions: Preheat oven to 450°. Prepare one large baking dish and lightly coat with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large bowl, toss the sliced zucchini, squash and onion with olive oil until evenly coated. Season with salt, pepper, and Italian seasoning.
Cover each chicken breast with 1 TB of hummus each. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables.
Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish.
Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Did you like those recipes?
We’re going to give some more away during our FREE DROP A SIZE IN 28 DAYS WORKSHOP
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