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I am a Boston girl born and raised but honestly I am cold more often than not. For that reason as soon as summer ends I start to get sad and panic about how I am going to keep myself warm all winter. One way that works for me is to make a lot of warm soups so that I can warm myself up from the inside out! When I posted the choices for this week's Recipe Thursday , the concern over the word "detox" was thoroughly entertaining. Trust me, I get it. In the past, the word detox meant spending an entire day in the....well you get the point. As I came to learn more about nutrition I began to understand that "detox" does not mean that you will not be able to leave your house for days, all it means is that you are cleansing your body of toxins in a healthy way. I kid, I kid...my point is that the Fall Vegetable Detox Soup was the winner this week and eating it does not mean that you will have to cancel your plans for the day. I found this soup reci
I just tried out this Quinoa and Black Bean Salad recipe from the new 21 Day Fix cookbook called Fixate that is being released next week...SO GOOD! If this is any indication as to what the rest of the book entails then we are in for a MAJOR 21 Day Fix upgrade! This will be what I bring to the next cookout I am invited to. People will have no idea that it is actually healthy for them because it tastes so good! Serves 12 (1 cup each) Prep Time: 30min. Cooking Time: 12 min. Container equivalents: 1 green, 2 yellow, 1.5 teaspoons INGREDIENTS 1/3 cup Fresh lime juice 1 Tbsp. ground cumin 1 Tbsp. sea salt (or Himalayan salt) 1/3 cup olive oil 2 cans (15-oz. ea.) black beans drained, rinsed 4 1/2 tsp. red wine vinegar (ground pepper to taste; optional) 4 cups water 2 cups dry quinoa, rinsed 1 medium red bell pepper, finely chopped 1 medium orange bell pepper, finely chopped 1 medium yellow bell pepper, finely chopped 1 (10-oz.) bag frozen corn,
Serves 6 (2 cups) Prep Time: 15 min. Cooking Time: 20 min. Container Equivalents (per serving): 3 Green 1 Yellow 1/2 Purple It's soup season and I LOVE me some Minestrone! It has always been my favorite since I was a little kid. This recipe from the 21 Day Fix cookbook was easy to make, didn't take a lot of time, and totally fulfilled my soup craving! INGREDIENTS: -2 tsp. Olive Oil -1/2 medium onion, finely chopped -2 medium carrots, chopped -2 celery stalks, chopped -1 clove garlic, finely chopped -4 cups low-sodium organic vegetable broth -2 cups Tomato Sauce -1 lb. Swiss chard, stems trimmed, leaves chopped -1 (15-oz.) can cannellini beans, drained, rinsed -1/2 tsp. sea salt (or Himalayan salt) -1/2 tsp. ground black pepper -6 tsp. grated Parmesan Cheese -6 tsp. Chopped fresh flat leaf (Italian) parsley DIRECTIONS: 1. Heat oil in large saucepan over medium heat. 2. Add onion, carrot, and celery; cook, sti
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