Starbucks Witch's Brew Frappuccino: My DIY + Vegan Version!
https://ift.tt/2OLMyC2 All things Halloween are eating up my feed right now, and I am loving ever scroll of it. Costumes, spooky things and movie references. I loved doing this Halloween movie 'recipe party' a few years back. My personal fave October movie: Hocus Pocus. It sets such a cozy, spooky, fun fall mood. The crisp fall leaves, warmly-lit Cape Cod style homes all smushed together on a friendly street. Max may have hated moving from California, but come October, I just want to live in that neighborhood ... minus the three crazy-scary, children-eating, vocally-talented witches of course. Oh, Witches!! Ha. I knew that story had a point. Today I am sharing my copycat, DIY version of the Starbucks Halloween Frappuccino. Meet my DIY 'Witchy Brew' Smoothie. I had so much fun DIY-ing the... This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. https://ift.tt/ygHPsr October 25, 2018 at 09:01PM
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Sweet Potato Chili Fries
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Once fall hits, I always crave two things: roasted sweet potatoes and chili. So naturally, I had sweet potato chili on my mind, but what I really wanted were big, puffy, roasted sweet potato wedges and their deliciously sweet and browned, caramelized edges. And that’s when it occurred to me – Sweet Potato Chili Fries! Well… wedges, technically. It’s the best of both worlds and these little individual servings, topped with a quick slaw and avocado, are so fun to eat!
I started with my favorite veggie chili recipe, which happens to be very quick and easy to make. Since there are multiple components to these fancy fries, I thought the chili part should be as no-fuss as possible. It’s made with green pepper, black beans, kidney beans, tomatoes, a good dose of chipotle chile peppers, and it’s finished with a bright pop of lime.
Because someone will inevitably point this out in the comments – yes, these are technically yams. I use them interchangeably with sweet potatoes and “yam fries” just didn’t have the same ring, you know? ? This red cabbage slaw is as simple as can be with just a little olive oil, lime juice, cilantro, salt, and pepper. It adds a necessary crunchy brightness on top of the sweet potatoes and the chili. From there, you can top these with avocado, cilantro, and (in lieu of sour cream) a little greek yogurt sauce, if you like. The bulk of these components – the chili and the slaw – can both be made in advance and kept in the fridge for a few days. The chili also freezes well so you can keep it on hand whenever the sweet potato chili fries craving hits!
Sweet Potato Chili Fries
Author: Jeanine Donofrio Serves: 4 Ingredients Veggie Chili (makes extra)
Sweet Potatoes
Red Cabbage Slaw
Yogurt Sauce (optional, skip if vegan)
Toppings
Instructions
Notes *Chipotle peppers can vary in spice level. If you’re sensitive to spice, start with less. If you love spice, add more to taste. If you’ve made your chili too spicy, add more lime juice and a bit of olive oil to tone it down. 3.4.3177 Recipes via Love and Lemons https://ift.tt/2h2Uz32 October 25, 2018 at 02:32PM
Turkey Pumpkin Chili
https://ift.tt/2PmfFeR Turkey Pumpkin Chili4 Freestyle Points 300 Calories Turkey Pumpkin Chili is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and spinach. Nothing says Fall like a big pot of chili. Especially when you add pumpkin to it! We enjoy chili quite often this time of year, a few favorites are Crock Pot Taco Chili, this No-Bean Turkey Chili and this Turkey Pumpkin White Bean Chili, which is similar to this recipe, only without the tomatoes and spinach.
This version, is from Joy Bauer’s new cookbook Joy’s Simple Food Remedies; Tasty Cures For Whatever’s Ailing You. I love reading books that teach you how to use food as medicine. Her book tackles 20 of the most common everyday ailments and provides 60 recipes, to tackle them such as how to increase energy, ease aches and pains, boost brain power, reduce anxiety and stress, and more. If you’re a geek like me and love reading about the benefits of foods for your diet, this is a great book! This chili recipe is from her lower high blood pressure chapter. Within that chapter she creates recipe using those ingredients. Joy says, while high blood pressure can’t be cured, it can be managed with exercise and eating well, including these five tasty foods. 5 Foods To Lower High Blood Pressure
This recipe is tasty and makes plenty so there’s enough for leftovers to pack for lunch. You can also freeze it, or make half if you’re cooking for two. Pumpkin Turkey ChiliTurkey Pumpkin Chili is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and spinach. Ingredients:
Directions:
Nutrition InformationYield: 6 servings, Serving Size: 6
All images and text ©Gina Homolka for Skinnytaste posted October 25, 2018 by Gina Recipes via Skinnytaste https://ift.tt/2ix3Luq October 25, 2018 at 01:04PM
Slow Cooker Honey-Dijon Glazed Carrots
https://ift.tt/2qai120 Every year, my military husband and I invite a group of soldiers to our house for Thanksgiving dinner. These soldiers come from all walks of life, and for whatever reason, aren’t able to go home to spend the day with their families. Two years ago, my husband forgot to let me know that he invited a soldier who was, at the time, a vegan. You can imagine my horror when I, the “Queen of Hosting,” had nothing to offer her except hummus and vegetables. I vowed it would never happen again. This same soldier asked me if we were hosting Thanksgiving again this year and, of course, I said yes. She’s no longer vegan, but she is vegetarian, so I’m going to make plenty of vegetarian-friendly dishes so she won’t feel left out this time. These Slow Cooker Honey-Dijon Glazed Carrots are going to fit right in. WHY COOK CARROTS IN THE SLOW COOKERWhat I appreciate the most about making glazed carrots in the slow cooker is the unfussy preparation. With the amount of work that can go into even the smallest of holiday dinners, you need something that you can literally throw into a pot and forget about. The only prep required for the carrots is a quick peel and slice. They’re left on their own for hours while you finish other dishes that require more hands-on attention. The final result is a carrot with a great bite to it (think al dente pasta). It’s not mushy or even dull in color — it’s hard to believe they were made in a slow cooker! MAKING THE HONEY-DIJON GLAZEI mix Dijon mustard into the honey glaze for these carrots because I like the zing it provides the final dish. I add sage because it compliments the sweetness of the carrots, and it’s widely available. If you want a change of pace, use tarragon instead; it’s another herb that pairs well with carrots. Its licorice taste balances the tart-sweetness of the honey Dijon glaze. ADVANCED PREP IS YOUR FRIENDI’m a big fan of getting a lot of prep work done before a big holiday feast, and this recipe preps like nobody’s business. You can peel and slice the carrots a day or two before cooking and refrigerate them in a plastic food storage bag. You can also prepare the honey Dijon glaze up to 24 hours in advance and store it in a glass jar with a tight-fitting lid in the refrigerator—without the chopped sage. Just before glazing the cooked carrots, add the chopped sage to the jar, give it a vigorous shake, and pour it all over the carrots. Adding the sage at the last minute prevents it from browning as it sits in the acidic mustard. It’s a simple side, but it’s one that is memorable because of its piquant glaze and unique preparation. Your holiday table definitely needs something this flavorful and user-friendly. Need to double the recipe?Serving a larger crowd? Just double the recipe! No change needed to the recipe if you’re cooking in a larger (7-quart) slow cooker; if you’re cooking in a smaller slow cooker, just stir the carrots every so often so they cook evenly. MORE CARROT SIDE DISH RECIPESRecipes via Simply Recipes https://ift.tt/2F9fkDA October 25, 2018 at 09:01AM
In a Baking Mood? Try my Peanut Butter Chocolate Chip Cookies!
https://ift.tt/2qbfuVs These vegan Peanut Butter Chocolate Chip Cookies are rich and buttery with peanut butter flavor in every bite. Loads of melty chocolate chips in there too. This recipe will come in handy over the holidays too! Cookie exchange, holiday get-together or party of one? I got you. Perfect pairing? You can try almond, soy, pea or any other plant milk you love. Crumble these over top some banana ice cream or a vanilla smoothie. And I definitely think these cookies pair well with any cozy night in, binge-watching your latest fave TV show. Bonus, these cookies will make your whole house smell amazinggggg. Think, vanilla bean peanut butter clouds bouncing around your kitchen type aromas. Plus, what's new with me!.. Read more » This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. https://ift.tt/ygHPsr October 24, 2018 at 07:19PM
Oatmeal Almond Butter Breakfast Cookies
https://ift.tt/2qbIyMl We can all probably use a breakfast recipe for busy schedules and on-the-go eating. These Oatmeal Almond Butter Breakfast Cookies check off the box for both of those needs. BREAKFAST COOKIES FOR BUSY MORNINGSAs a frazzled mother of twin toddlers, I often skipped breakfast out of sheer desperation and plain exhaustion. I’d whip up a bowl of oatmeal for the babies, guzzle a mug of coffee, and call it a morning. Unfortunately, the lack of effort began to show in my overall health. I was cranky in the middle of the day, my energy was kaput, and I was getting sick more often. I developed this recipe for Oatmeal Almond Butter Breakfast Cookies to pack as many minerals, vitamins, and beneficial fats into an easy-to-make (and eat) meal. HEALTHY BREAKFAST COOKIESWhen I tell you that these cookies will sustain you until lunch, I’m not lying—you won’t need more than one for breakfast. And when I say these cookies are packed with good stuff, I’m not exaggerating. Magnesium and manganese (found in the almond butter and rolled oats) are beneficial for bone health. There’s vast amounts of protein and fiber in most of the ingredients (like the oats!), as well. B-vitamins, vitamin E, zinc, iron, and folate are others that are packed into this little cookie. While I came up with this recipe for my own sake, the twins developed a taste for them, too. Years later, it’s become a family favorite. It’s great, too, because children need many of the vitamins and nutrients found in this cookie. WHAT IS WHEAT GERM?Wheat germ is an ingredient that you may or may not be familiar with. It is the embryo (sprouting section) of the wheat kernel, which is usually separated during the milling process. You can typically find it in the baking section of your supermarket. If you are unable to locate it there, check the breakfast aisle near the oatmeal and grits. Because it’s so high in essential fatty acids (the good fats), it has a shorter shelf life than wheat flours. Once you’ve opened the container, you’ll need to refrigerate it or freeze it to keep it from going rancid too quickly. Looking for more ways to use wheat germ? Wheat germ is also a wonderful add-in for smoothies, yogurt, shakes, and oatmeal, or for adding to muffin or bread recipes. SWITCH UP YOUR COOKIES WITH THE SEASONI enjoy altering this recipe to compliment the seasons. Instead of using chocolate chips, I like switch it up and use dried fruits instead. Blueberries, cranberries, cherries, or raisins are some of my favorites. Changing the type of nut butter is an option, too—cashew, coconut, and peanut all work well. Just make sure you’re using room temperature nut butter, which will incorporate much better into the dough. HOW TO MAKE BREAKFAST COOKIESThese cookies are larger than traditional cookies—they are a complete breakfast, after all. To make them, I use a #12 ice cream or cookie scoop, which is just over a 1/4 cup (or 2 ounces). You can find the size of your ice cream scoop by looking at the number on the release lever in the bowl of the scoop. If you don’t have an ice cream scoop that large, lightly brush the inside of a 1/4 measuring cup instead with melted butter or vegetable oil and use that. Because the cookies contain wheat germ and whole wheat (which means a short shelf life), it’s best to bake and eat them within 48 hours. Since this recipe makes sixteen large cookies, unless you have a large family, you probably won’t be able to eat the whole batch before they start to perish. I recommend forming and freezing those you won’t eat right away (see below). HOW TO FREEZE BREAKFAST COOKIESI like to make a batch of the cookies, scoop them onto a prepared sheet pan, and freeze them until solid. I take the frozen, unbaked cookies and seal them in a heavy-duty freezer bag until I’m ready to bake. Then, I put them onto a sheet pan while my oven’s heating up, and pop them in the oven as soon as it’s warm. I add a minute to the total bake time to make sure they’re baked all the way through. While you can certainly freeze the cookies after they’re baked, I find that they tend to taste stale after thawing. This is why I prefer freezing beforehand and baking to order, so to speak. MORE QUICK, HEALTHY BREAKFAST IDEASRecipes via Simply Recipes https://ift.tt/2F9fkDA October 24, 2018 at 09:09AM
Fish Taco Salad Bowl
https://ift.tt/2CBQ9LM Love fish tacos? Love salad? Then you'll love these easy Fish Taco Salad Bowls! They're healthy with quickly-seared white fish and plenty of fresh vegetables. Serve with tortilla chips alongside or over top for extra crunch! Photography Credit: Cheyenne Cohen Fish tacos are one of my family’s all-time favorite kinds of tacos, although let’s be honest: they are pretty excited to see a taco of any kind at any time.
Turn Tacos into a Dinner Salad!This recipe takes fish tacos, deconstructs them, and turns them into a salad. While fish tacos are often served in soft tortillas, in this case you get a bonus crunch in the form of tortilla chips. The chips can be used to scoop up delightfully messy bites of this salad, or crushed lightly and sprinkled on top. Or both! This salad has so much going on in terms of color, texture and taste. The combo of garlic, cumin and chili powder gives the fish a classic taco-seasoning flavor. The fish is quickly seared on the stovetop, which keeps these taco bowls firmly on the healthy side. Use any white firm fish that is the freshest (and if possible, go for Alaskan fish, which is delicious and very sustainable). Top Your Bowls with a Quick Veggie SlawThe vegetable slaw on top consists of a pretty tangle of radishes, onion, cucumber and peppers. But change up this slaw as you like—other good ingredients would be thinly sliced fennel, olives, and another color of bell pepper. A combination of colored peppers would be especially vibrant, which is something to think about if you are multiplying the recipe for a crowd. Once you need to use more than one pepper, you might as well get another color in there! Aptly-named watermelon radishes are popping up more frequently in farmers markets, in food magazine recipes, and on restaurant menus, and they look sensational when sliced: red on the inside, green out the outside. They are featured here, but you can use whatever radishes are available to you. If you can find baby cucumbers, all you need to do is slice them crosswise and use them instead of the regular larger cucumbers. More Ways to Enjoy Fish For Dinner!Fish Taco Salad Bowl RecipePrintIngredients
For serving:
Method1 Prep the veggie slaw: In a medium bowl combine the radishes, cucumbers, red onion, peppers, 1 tablespoon of the lime juice, and 1 tablespoon of the oil. Season with salt and pepper. 2 Season and cook the fish: Mix together the cumin, chili powder, and salt and pepper. Sprinkle it over the fish. Heat 1 tablespoon of the oil in a large skillet (preferably nonstick or well-seasoned cast iron) over medium high heat. Add the garlic, swish it around, then add the fish without crowding (cook it in batches if necessary), and cook for 3 minutes. Then flip and cook for another 2 or so minutes until cooked through. The pieces may fall apart a little as you cook them; that’s perfectly fine, since this is how you will serve them anyway. Place them on a serving plate and sprinkle with the remaining 2 tablespoons lime juice. 3 Assemble the salad and dressing: Meanwhile toss the lettuce with the vinegar and remaining 2 tablespoons oil, and season generously with salt and pepper. 4 Serve the bowls: Pile the lettuce into 4 individual shallow bowls. Break up the fish into bite-sized chunks, and divide the fish evenly between the bowls, piling it onto the lettuce. Spoon the vegetable slaw in equal amounts over the fish, then top with avocado and cilantro, if desired, and serve with tortilla chips on the side. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Fish Taco Salad Bowl on Simply Recipes. Thank you! PrintKatie Workman Katie Workman is on a mission to make people feel more comfortable with getting weeknight dinners on the table and entertaining friends. As she developed solutions to making her family meals easier and more universally liked, she created The Mom 100. Her cookbooks are The Mom 100 Cookbook and Dinner Solved. Recipes via Simply Recipes https://ift.tt/2F9fkDA October 24, 2018 at 09:09AM
Apple Pie Overnight Oats
https://ift.tt/2ScerRU Eat dessert for breakfast with these healthy apple pie overnight oats. You’ll love the cozy cinnamon apple flavor and that they can be made ahead of time. Can we chat about the pain point of a lot of diets? Breakfast and snacking. Do you struggle with these areas? Do you even eat breakfast? What do you grab for a snack when you’re dying of hunger? I always start my day with a well-rounded breakfast. I know it’s kind of a cliché health tip, but it’s cliché because it’s really important! When I start my day feeling satisfied from a balanced breakfast, I’m much more likely to make better choices for the rest of the day. Have you ever started your day with a donut and craved sugar the rest of the day? Or have you ever skipped breakfast and then felt ravenous all afternoon/evening? Yup, that’s what I’m talking about. Start your day “on track” and you’ll be more motivated to stick with your healthy eating. Snacks are another tricky meal when trying to eat healthy. Do you feel like when you have healthy snacks on hand you feel 3,000% healthier? Yes 3,000. I sure do. When I get hungry in the middle of the afternoon and have nothing to reach for, I find myself flailing around the kitchen or snacking on a bunch of random things. Fresh veggies with dip are my go-to snack as of late, but if I need something more substantial I rely on yogurt, chia pudding or overnight oats. So that’s why I love overnight oats. They are a savior for breakfast and, if needed, a snack. If you’re on top of your game, you can even prep these the night before so you have a balanced breakfast to enjoy the next morning. I love that I can take these with me in the car, to a hypothetical office or for a post-workout snack at the gym. When I wake up in the morning and realize I have no healthy snacks on hand, I whip up a batch of chia pudding or overnight oats so that by the time hunger rolls around at 3:00 PM, my snack is ready and I can indulge. So yeah, overnight oats are the superstar of healthy eating over here! I hope you love them as well because I have a ton of great overnight oat recipes for you to try. Start with these apple pie overnight oats and make your way through the recipe index. If you try these apple pie overnight oats be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe. PrintDescriptionEat dessert for breakfast with these healthy apple pie overnight oats. You’ll love the cozy cinnamon apple flavor and that they can be made ahead of time. IngredientsCinnamon Apples
Overnight Oats
Instructions
Nutrition
Keywords: apple pie overnight oats, apple pie, apple, oatmeal, overnight oats, fall The post Apple Pie Overnight Oats appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH October 24, 2018 at 08:55AM
Oyster Mushroom Soup
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One night a week, Jack goes to comedy class, which means it’s the night that I have all to myself. In lieu of doing anything productive, I usually eat toast for dinner in front of the computer and let myself go down a rabbit hole of Youtube videos. I watch what people eat in a day, I watch people live in vans and make vegan food (#vanlife), I watch people live in vans and make vegan food while raising young children and I read the scroll of crazy judgy comments that came as a result of that lifestyle choice. By the time the night is over, I’ve had my fill of Youtube. One person I’m happy to have discovered is Lauren Toyota of Hot for Food (go get her book, it’s awesome)… and through her videos/IG stories, I also came to know Timothy of Mississippi Vegan and his insanely gorgeous Instagram account. Later, Timothy and I connected because it turns out that we share the same book publisher. Fast forward – his book, Mississippi Vegan – is out today(!) and it’s a stunner! It’s packed with primarily southern-inspired vegan recipes and they all look so delicious! There’s vegan gumbo (four versions, actually), “sausage” biscuits, fried popcorn tofu po’boys, slow-cooked red beans & rice, and a ton more. I chose to make this Oyster Mushroom Soup. I suppose it’s not terribly southern, but it sounded ridiculously delicious and it was!
I love brothy mushroom soups and when I saw the ingredients for this one – lemongrass, ginger, miso, etc – I had to make it because it’s full of so many of my favorite things. In the book, Timothy often uses unlikely ingredients to build rich umami flavors (kombu, various types of mushrooms, etc)… but he also mentions that you can still make the recipes if you don’t have one or two of the ingredients called for. After making this recipe, I can tell you that it’s packed with a ton of wonderful flavor, but it would absolutely still be delicious if you had tamari but no miso, or if you didn’t have kombu, or if you had cremini mushrooms instead of fancy oyster mushrooms.
This healing soup makes my soul so happy – it’s a great one to make now that the nights are getting colder.
Make this, and then go check out Mississippi Vegan! Oyster Mushroom Soup
Total time
Author: Jeanine Donofrio Serves: 6 to 8 Ingredients
Instructions
3.4.3177 Recipes via Love and Lemons https://ift.tt/2h2Uz32 October 23, 2018 at 10:08AM
Pressure Cooker Green Pork Pozole
https://ift.tt/2OLLleh The pressure cooker seriously cuts the prep time on Green Pork Pozole! Made with tomatillos, cilantro, pumpkin seeds, and jalapeños, this soup is Mexican comfort food at its best. Photography Credit: Coco Morante Pozole, a Mexican dish somewhere between a soup and a stew, is light enough to enjoy in a cup at lunchtime, yet hearty enough to make a meal out of a big bowl for dinner. I especially love the green variety, with its mix of pork and bright, zippy ingredients. Cilantro, pumpkin seeds, jalapeños, and tomatillos add layers of flavor and a beautiful green color, too. Hominy adds heartiness (and I love its chewy texture), and each bowl has a generous amount of bite-sized, tender pieces of pork. I like to make pozole in the pressure cooker because it’s a lot faster than on the stovetop. Also, the beauty of the pressure cooker is that the pozole tastes like it simmered all day, but takes about an hour to make, from start to finish. THE MOST IMPORTANT INGREDIENT FOR POZOLEThis most important ingredient in green pozole is the tangy tomatillo, pictured above. They look like green tomatoes, except they come in a papery husk. To prep them for slicing, peel off the husks, then give them a quick rinse to wash off the slightly sticky residue that clings to the fruit. HOW TO MAKE POZOLEMaking pozole is a little different from other soups because rather than sautéing the vegetables first, you start by blending them up with the herbs and spices, then cooking them in a little oil before adding the broth and meat. You’ll see the color of the vegetables change from bright green to a richer, Army green color as they cook, which is exactly what you want. This tells you that you’re developing some deep, savory flavor, and it’ll start to smell really good, too. WHAT TO SERVE WITH POZOLEMy favorite part about serving pozole is the big pile of fresh vegetables that go on top. Pick and choose from traditional diced onions, shredded lettuce or cabbage, radishes, and avocados. You can also add crispy toppings such as tostadas, tortilla chips, or chicharrón. Oh, and definitely serve some lime wedges and red pepper flakes on the side so everyone can season their own bowl. For another traditional touch, you can serve a little bowl of dried oregano flakes, to be sprinkled over the hot pozole. The mix of long-cooked and crunchy textures is unique and wonderful. I hope you give it a try! MORE MEXICAN SOUPS TO TRYPressure Cooker Green Pork Pozole RecipePrintStovetop Pressure Cookers:
Ingredients
For serving:
Special equipment:
Method1 Puree the veggies: In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt. Add 1/2 cup of the broth and blend until smooth, about 30 seconds.
2 Sauté the veggie blend: Heat the oil in the pressure cooker on its Sauté setting for 2 minutes. Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color. 3 Pressure cook the pozole: Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your pressure cooker’s Manual setting for 30 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)
4 Prep the toppings: If you haven’t yet prepared your toppings, go ahead and shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking. 5 Release the pressure naturally for 15 minutes: When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam. Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off. Taste for seasoning, adding more salt if needed.
6 Serve the pozole: Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes. Serve with lime wedges and red pepper flakes on the side. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Pressure Cooker Green Pork Pozole on Simply Recipes. Thank you! PrintRecipes via Simply Recipes https://ift.tt/2F9fkDA October 23, 2018 at 09:06AM |
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