Whole Food Diet: The 4 weeks challenge cookbook meal plan to weight-loss & live healthy (whole diet, clean eating, whole food cookbook, weight loss, … challenge, whole food recipes, whole foods)

Start Eating Clean , Lose Weight and Get more Energized with MY 4 Weeks Whole Food Diet Challenge!

From Breakfast to Dinner Including a little snack during the day, this book will provide you recipes 4 times a day for the next 28 days! And “YES” you will still lose weight and be more energized than EVER

The Whole Food Diet is not complicated, it just teaches you and your body that craving for food won’t be part of your life anymore. On the contrary to many other types of diets that makes you consume low-fat nutriments filled with processed carbohydrates, the whole food diet takes you back in time when cavemen used to eat healthier than us nowadays. Our body needs all types of nutriments, vegetable, meat, fruits but all “Natural” which is the key to a healthy body, mind and heart. Low-fat processed food will only push your craving at its most as they won’t last in your metabolism. Processed ingredients and food aren’t made to last in your body, neither bring you the essential vitamins, proteins and healthy fats your body needs.

One of my client wrote me an e-mail recently saying:
“Thank you so much Emma, you Challenge changed my life for the better. I lost 12 pounds during the 4 weeks challenge but the best is that I feel much lighter and mentally rested! Thanks again! Jade. C.”

The Whole Food Diet is the right way to bring all necessary ingredients, energies and nutriments to your system in a way that you won’t feel the need to eat between meals.
Not only you will be healthier but you will also lose weight.
Eating correctly and healthy with Whole Foods will make you experience many changes such as an increased energy level, a better mental focus as well as a deeper sleep. “Why didn’t you start earlier?” you might think… because the industry will lose tons of money if everybody would start living healthier, that is why you should give it a try.

Why 28 Days challenge?
The results won’t appear overnight, your body needs about 20 days to experience some great changes, weight loss and all the benefits you will read in this book. Therefore, why not trying it for four full weeks and see how it goes? 28 Days is the perfect timing to determine if this diet can become a habit for a healthier life. You do not risk anything in trying it (except feeling better) and so, give it a try!

Here are a few examples of recipes you will find in this book !

Day 1 Breakfast: Omelet with Goat Cheese and Herbs Ingredients:

  • 1. 3 beaten eggs
  • 2. 1 tablespoon chopped parsley leaves
  • 3. Kosher salt and pepper to taste
  • 4. 1 tablespoon unsalted butter
  • 5. 2 ounces’ fresh goat cheese

Method:

  • 1. Whisk together the eggs, parsley leaves, salt and pepper in a bowl.
  • 2. Melt the butter in a pan, and add the eggs. Cook for 2-5mins
  • 3. Crumble the goat cheese on the egg, and fold it in half. Cook till the cheese melts.

Day 16 Dinner: Braised Chicken and Spring Vegetables Ingredients:

  • 1. 1 tablespoon olive oil
  • 2. 8 small bone-in chicken thighs
  • 3. kosher salt and black pepper
  • 4. 1 cup low-sodium chicken broth
  • 5. 12 medium radishes
  • 6. 3/4pound carrots cut into sticks
  • 7. 1 teaspoon sugar
  • 8. 2 tablespoons chopped freshchives

Method:

  • 1. Season the chicken with salt and pepper. Heat a pan with oil, and cook the chicken for 7mins each side
  • 2. Remove the fat, and add the broth. Put in the radishes, carrots, and sugar
  • 3. Put the chicken on top of the veggies and cook for 15-20 mins. Sprinkle fresh chives on it.

Now, scroll up and get this book, I guarantee you, your life will change for the better like many others!

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Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long

No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.

Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.

Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.If you are a fan of Everyday Food magazine (and you should be), you will be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food that is easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. –Daphne Durham


Great Food Fast Recipe Preview

Pan-fried Shrimp with Green Curry Cashew Sauce

Serves 4
Prep Time: 15 minutes
Total time: 15 minutes

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil

1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.


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Starboy [Explicit]

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In the Dead of the Night

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Not for You

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Morning (Live)

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Symptom of Terminal Illness

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