INGREDIENTS
1 lb Asparagus Spears, trimmed and blanched
1 lb Top Round or Top Sirloin, very thinly sliced
2 tbsp vegetable oil
Salt and Fresh Cracked Pepper
Sesame Ginger Sauce
1 tbsp Soy Sauce
1/4 tsp Ground Ginger
1/4 tsp Sesame Oil
1/4 cup Chopped Onion
1 cup Demi-glace
Toasted Sesame Seeds
As an alternative to the Sesame Ginger Sauce, you can use your favorite brand of teriyaki sauce)
DIRECTIONS
Wrap each asparagus spear with a piece of thinly sliced top sirloin. Sear in fry pan in hot vegetable oil. Remove from pan.
Heat demi-glace. Add soy sauce, ginger and sesame oil. Drizzle sauce over beef and asparagus roulades. Heat in 375 degree oven for approximately 5 minutes. Sprinkle toasted sesame seeds on top and serve.
Makes approximately 30
Thursday, December 23, 2010
Wednesday, December 22, 2010
6 Strategies fr Successful Body Transformation!
1) Start Today!
Do not wait to begin your program...today is as good as tomorrow!
2) Create your Metabolism
Eating every 3 hours will maximize your energy level throughout the day, keep you from feeling hungry, and help to raise your metabolism rate.
3) Meal Size
Consume smaller, more frequent meals. Snacks should be the same size as meals - eat about 5 times per day.
4) Cardio 1st Thing in the AM
Jump-start your metabolism & maximize fat loss by performing your cardio exercise first thing in the monring before you eat. If you do not have time to make it to the gym or go for a run, do 2 minutes of jumping jacks to get your blood pumping.
5) Resistance Train
Muscle burns substaintially more calories, resulting in a higher metabolism & smaller clothing size ;)
6) Keep a Journal
You will be 90% more likely to achieve your goals if you write them down!
Do not wait to begin your program...today is as good as tomorrow!
2) Create your Metabolism
Eating every 3 hours will maximize your energy level throughout the day, keep you from feeling hungry, and help to raise your metabolism rate.
3) Meal Size
Consume smaller, more frequent meals. Snacks should be the same size as meals - eat about 5 times per day.
4) Cardio 1st Thing in the AM
Jump-start your metabolism & maximize fat loss by performing your cardio exercise first thing in the monring before you eat. If you do not have time to make it to the gym or go for a run, do 2 minutes of jumping jacks to get your blood pumping.
5) Resistance Train
Muscle burns substaintially more calories, resulting in a higher metabolism & smaller clothing size ;)
6) Keep a Journal
You will be 90% more likely to achieve your goals if you write them down!
Living Goddess Retreat
Living Goddess Retreat…
In 48 hours get lean, energized & pampered.
You can call this a fast & efficient retreat
In 48 hours get lean, energized & pampered.
You can call this a fast & efficient retreat
January 21st, 22nd, 23rd
(Friday, Saturday, Sunday)
Do you want to lose up to 3lbs in 1 weekend?
Do you want the secrets to weight-loss & weight-maintenance success?
Do you want a tighter, firmer booty & belly?
Do you want to start 2011 with a sense of purpose & direction?
If you answered “YES” to one of the questions above, then the Living Goddess Retreat is for you!
Come join us for:
Yoga w/ Jessica Johnson
Life-coach exercise w/ Cynthia Silbert
Personal Training w/ Elvia
BootCamp w/ Kate
Organic Juicing w/ Pia
Organic Cooking Class w/ Mici
Skinny Shots w/ Dr. Ward
“Eating & Living with Purpose Designed for Your Body” w/ Tamara Renee
Massages from Freedom through Touch
And more!
Maximum: 12 Participants*
*Double-Room Occupancy, Minimum: 10 Participants
Total Investment: $425
Location: Julie Schmitz, RSF
RSVP: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HU3L8X246ZP4J
(Friday, Saturday, Sunday)
Do you want to lose up to 3lbs in 1 weekend?
Do you want the secrets to weight-loss & weight-maintenance success?
Do you want a tighter, firmer booty & belly?
Do you want to start 2011 with a sense of purpose & direction?
If you answered “YES” to one of the questions above, then the Living Goddess Retreat is for you!
Come join us for:
Yoga w/ Jessica Johnson
Life-coach exercise w/ Cynthia Silbert
Personal Training w/ Elvia
BootCamp w/ Kate
Organic Juicing w/ Pia
Organic Cooking Class w/ Mici
Skinny Shots w/ Dr. Ward
“Eating & Living with Purpose Designed for Your Body” w/ Tamara Renee
Massages from Freedom through Touch
And more!
Maximum: 12 Participants*
*Double-Room Occupancy, Minimum: 10 Participants
Total Investment: $425
Location: Julie Schmitz, RSF
RSVP: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HU3L8X246ZP4J
Miniature Pumpkin Mouse Parfait
INGREDIENTS
1 cup canned pumpkin
1 cup instant vanilla pudding, prepared
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 tsp pumpkin pie spice
1 tsp dark rum (optional)
3 cups heavy whipping cream
3 tbls sugar
1 tsp vanilla extract or vanilla paste
1 pre-made pie crust
Cinnamon sugar
DIRECTIONS
Prepare pudding. Mix pumpkin, sugars, pumpkin pie spice and rum. In separate bowl, whip heavy whipping cream and 2 tbls sugar, until stiff peaks form. Fold pumpkin mixture with 1 cup prepared pudding. Fold in 1 cup of the whipped cream. Refrigerate.
Meanwhile, unfold pasty onto lightly floured surface. Sprinkle with cinnamon sugar. Using miniature cookie cutters, make seasonal cut outs. Bake at 400 degrees for approximately 10 minutes.
Transfer pumpkin mousse into piping bag. Transfer remaining cream into piping bag. Layer mousse and cream in 2 oz shot glasses. Top with whipped cream and decorate with miniature pastry cut-out.
Makes approximately 12
1 cup canned pumpkin
1 cup instant vanilla pudding, prepared
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 tsp pumpkin pie spice
1 tsp dark rum (optional)
3 cups heavy whipping cream
3 tbls sugar
1 tsp vanilla extract or vanilla paste
1 pre-made pie crust
Cinnamon sugar
DIRECTIONS
Prepare pudding. Mix pumpkin, sugars, pumpkin pie spice and rum. In separate bowl, whip heavy whipping cream and 2 tbls sugar, until stiff peaks form. Fold pumpkin mixture with 1 cup prepared pudding. Fold in 1 cup of the whipped cream. Refrigerate.
Meanwhile, unfold pasty onto lightly floured surface. Sprinkle with cinnamon sugar. Using miniature cookie cutters, make seasonal cut outs. Bake at 400 degrees for approximately 10 minutes.
Transfer pumpkin mousse into piping bag. Transfer remaining cream into piping bag. Layer mousse and cream in 2 oz shot glasses. Top with whipped cream and decorate with miniature pastry cut-out.
Makes approximately 12
Tuesday, December 21, 2010
Faux Mashed Potatoes
INGREDIENTS
1 package frozen cauliflower
2 tablespoons skim milk (for low carb, use heavy cream)
1 teaspoon low-sodium instant chicken bouillon granules
1/4 teaspoon butter-flavored salt
DIRECTIONS
Cook cauliflower as package directs. Add other ingredients and blend until smooth. This makes a very low-carb, low-calorie replacement for mashed potatoes.
Serves/Makes: 2
Difficulty Level: 2
Ready In: <>
1 package frozen cauliflower
2 tablespoons skim milk (for low carb, use heavy cream)
1 teaspoon low-sodium instant chicken bouillon granules
1/4 teaspoon butter-flavored salt
DIRECTIONS
Cook cauliflower as package directs. Add other ingredients and blend until smooth. This makes a very low-carb, low-calorie replacement for mashed potatoes.
Serves/Makes: 2
Difficulty Level: 2
Ready In: <>
Monday, December 20, 2010
Organic Pumpkin-Coconut Bread
INGREDIENTS
2 cups all purpose organic flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger – MOST OF THE TIME I LEAVE THIS OUT
1/2 cup (1 stick) unsalted organic butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large range free organic eggs, room temperature
1 cup canned organic, unsweetened and non-spiced pure pumpkin puree
1 1/2 teaspoons grated organic lemon peel
1 teaspoon organic real vanilla or almond extract
1/2 cup organic full fat sour cream
1/2 cup organic whole
1 cup organic unsweetened coconut shavings – I PREFER THE LARGE SHAVINGS
DIRECTIONS
Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4-cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Transfer batter to pan; smooth top. Sprinkle with the coconut shavings.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
Makes 1 loaf.
2 cups all purpose organic flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger – MOST OF THE TIME I LEAVE THIS OUT
1/2 cup (1 stick) unsalted organic butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large range free organic eggs, room temperature
1 cup canned organic, unsweetened and non-spiced pure pumpkin puree
1 1/2 teaspoons grated organic lemon peel
1 teaspoon organic real vanilla or almond extract
1/2 cup organic full fat sour cream
1/2 cup organic whole
1 cup organic unsweetened coconut shavings – I PREFER THE LARGE SHAVINGS
DIRECTIONS
Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4-cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Transfer batter to pan; smooth top. Sprinkle with the coconut shavings.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
Makes 1 loaf.
Friday, December 17, 2010
Holiday Sweet Potato Soup
INGREDIENTS
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 Tbsp maple syrup
The leafy tops of the celery stalks, chopped
DIRECTIONS
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 Tbsp maple syrup
The leafy tops of the celery stalks, chopped
DIRECTIONS
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.
Thursday, December 16, 2010
Healthful Pumpkin Pie with Cashew Cream Sauce
Healthful Pumpkin Pie
INGREDIENTS
Whole wheat pie shell: 1 each
Tofu, firm: 3/4 lb
Pumpkin: 2 cups
Maple syrup: 3/4 cup
Canola or Sunflower Oil: 1/4 cup
Honey: 2 tablespoons
Real Vanilla Flavor: 1 teaspoon
Cinnamon: 1 1/2 teaspoon
Nutmeg: 3/4 teaspoon
Powdered ginger: 3/4 teaspoon
Mace: 1/2 teaspoon
Sea salt: 1/4 teaspoon
DIRECTIONS
Remove pulp from pumpkin, bake at 325 degrees until browned, 45 minutes - 1 hour Scoop out and blend all ingredients in blender.
Fill whole wheat shell and cool, then refrigerate.
Cashew Cream Sauce
INGREDIENTS
Cashews, raw: 1 cup
Purified Water: 1 cup
Sunflower Oil: 11/2 cup
Maple syrup: 4 tablespoon
Vanilla: 1 teaspoon
Sea Salt: Pinch
DIRECTIONS
Combine in blender cashew & water until forms thick cream, approximately 1 minute.
Slowly add oil in fine stream until thickens, blend in remaining ingredients and chill and serve.
It will thicken more when chilled.
INGREDIENTS
Whole wheat pie shell: 1 each
Tofu, firm: 3/4 lb
Pumpkin: 2 cups
Maple syrup: 3/4 cup
Canola or Sunflower Oil: 1/4 cup
Honey: 2 tablespoons
Real Vanilla Flavor: 1 teaspoon
Cinnamon: 1 1/2 teaspoon
Nutmeg: 3/4 teaspoon
Powdered ginger: 3/4 teaspoon
Mace: 1/2 teaspoon
Sea salt: 1/4 teaspoon
DIRECTIONS
Remove pulp from pumpkin, bake at 325 degrees until browned, 45 minutes - 1 hour Scoop out and blend all ingredients in blender.
Fill whole wheat shell and cool, then refrigerate.
Cashew Cream Sauce
INGREDIENTS
Cashews, raw: 1 cup
Purified Water: 1 cup
Sunflower Oil: 11/2 cup
Maple syrup: 4 tablespoon
Vanilla: 1 teaspoon
Sea Salt: Pinch
DIRECTIONS
Combine in blender cashew & water until forms thick cream, approximately 1 minute.
Slowly add oil in fine stream until thickens, blend in remaining ingredients and chill and serve.
It will thicken more when chilled.
Wednesday, December 15, 2010
Holiday Berry & Feta Pasta Salad
INGREDIENTS
8 ounces bow tie pasta
1/2 cup lemon juice
3 tablespoons shallots, finely chopped
1 teaspoon sugar
1/2 cup olive oil
5 ounces dried sweetened cranberries
1 1/2 cups broccoli florets, chopped
1 cup turkey strips, roasted - OMIT
1/2 cup pecans, toasted
1/2 cup feta cheese, crumbled
1/3 cup fresh basil, thinly sliced
DIRECTIONS
Cook pasta in boiling salted water.
Drain and rinse pasta.
While pasta boils, combine shallots and lemon juice in a small bowl.
Stir in sugar and salt until dissolved.
Slowly stir in olive oil.
In large bowl toss the rest of ingredients together.
Chill
8 ounces bow tie pasta
1/2 cup lemon juice
3 tablespoons shallots, finely chopped
1 teaspoon sugar
1/2 cup olive oil
5 ounces dried sweetened cranberries
1 1/2 cups broccoli florets, chopped
1 cup turkey strips, roasted - OMIT
1/2 cup pecans, toasted
1/2 cup feta cheese, crumbled
1/3 cup fresh basil, thinly sliced
DIRECTIONS
Cook pasta in boiling salted water.
Drain and rinse pasta.
While pasta boils, combine shallots and lemon juice in a small bowl.
Stir in sugar and salt until dissolved.
Slowly stir in olive oil.
In large bowl toss the rest of ingredients together.
Chill
Tuesday, December 14, 2010
Apple Butter Spice Cake
Active Time: 25 minutes
Total Time: 40 minutes
9 servings
Buttermilk and apple butter contribute to the moistness of this simple, one-bowl cake. IF YOU ARE REALLY IN A CRUNCH FOR TIME YOU CAN BUY A VANILLA CAKE MIX AND USE BUTTERMILK AND APPLE BUTTER TO REPLACE MILK AND SOME FAT…OTHERWISE FOLLOW THE DIRECTIONS
INGREDIENTS
1 tablespoon butter
1 cup apple butter
3/4 cup packed light brown sugar
3 tablespoons canola oil – OTHER OPTIONS: COCONUT OIL / GRAPESEED OIL
1/2 cup raisins - OPTIONAL
1/2 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350°F.
Coat an 8-inch square cake pan with nonstick cooking spray.
Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.
Nutrition Information
9 servings - Facts Per Serving:
Calories: 311
Fat. Total: 7g
Carbohydrates, Total: 58g
Cholesterol: 27mg
Sodium: 373mg
Protein: 4g
Fiber: 2g
% Cal. from Fat: 20%
Fat, Saturated: 2g
Total Time: 40 minutes
9 servings
Buttermilk and apple butter contribute to the moistness of this simple, one-bowl cake. IF YOU ARE REALLY IN A CRUNCH FOR TIME YOU CAN BUY A VANILLA CAKE MIX AND USE BUTTERMILK AND APPLE BUTTER TO REPLACE MILK AND SOME FAT…OTHERWISE FOLLOW THE DIRECTIONS
INGREDIENTS
1 tablespoon butter
1 cup apple butter
3/4 cup packed light brown sugar
3 tablespoons canola oil – OTHER OPTIONS: COCONUT OIL / GRAPESEED OIL
1/2 cup raisins - OPTIONAL
1/2 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350°F.
Coat an 8-inch square cake pan with nonstick cooking spray.
Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.
Nutrition Information
9 servings - Facts Per Serving:
Calories: 311
Fat. Total: 7g
Carbohydrates, Total: 58g
Cholesterol: 27mg
Sodium: 373mg
Protein: 4g
Fiber: 2g
% Cal. from Fat: 20%
Fat, Saturated: 2g
Living Goddess Retreat
sexy & soulful in each moment
January 21st, 22nd, 23rd
(Friday, Saturday, Sunday)
Schedule of Events:
Friday – New Year, New You begins at 4pm
Settling in/Getting Acquainted
Life Cultivation Coaching Session & Organic Light Dinner
Bonding Game with Girlfriends
Saturday – Cleanse Your Body & Mind
Energizing Breakfast Smoothie
Expansive Yoga Session w/ Jessica Johnson
Booty & Belly Shape Personal Training w/ Elvia
We Love “Skinny Shots”!
Heavenly Juicing w/ Pia
Rejuvenating Massages
Revitalizing Home Facials
Reflection Exercise
Chick Flick!
Sunday – Moving in Mother Nature
Scrumptious Protein Shakes
Kick-Booty Boot Camp w/ Kate
Scenic Torrey Pines Nature Hike
Deliciously Organic Cooking Class w/ Mici
“Eating & Living with Purpose Designed for Your Body” w/ Tamara Renee
Ending 4pm
Maximum: 12 Participants*
*Double-Room Occupancy, Minimum: 10 Participants
Total Investment: $425
Location: Julie Schmitz, RSF
RSVP: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HU3L8X246ZP4J
January 21st, 22nd, 23rd
(Friday, Saturday, Sunday)
Schedule of Events:
Friday – New Year, New You begins at 4pm
Settling in/Getting Acquainted
Life Cultivation Coaching Session & Organic Light Dinner
Bonding Game with Girlfriends
Saturday – Cleanse Your Body & Mind
Energizing Breakfast Smoothie
Expansive Yoga Session w/ Jessica Johnson
Booty & Belly Shape Personal Training w/ Elvia
We Love “Skinny Shots”!
Heavenly Juicing w/ Pia
Rejuvenating Massages
Revitalizing Home Facials
Reflection Exercise
Chick Flick!
Sunday – Moving in Mother Nature
Scrumptious Protein Shakes
Kick-Booty Boot Camp w/ Kate
Scenic Torrey Pines Nature Hike
Deliciously Organic Cooking Class w/ Mici
“Eating & Living with Purpose Designed for Your Body” w/ Tamara Renee
Ending 4pm
Maximum: 12 Participants*
*Double-Room Occupancy, Minimum: 10 Participants
Total Investment: $425
Location: Julie Schmitz, RSF
RSVP: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HU3L8X246ZP4J
Thursday, December 9, 2010
Holiday Weight Loss Strategies
Option 1* ~
Problem: Weight Gain & Felling Toxic
Solution: Cleanse for Life Powder
Take 2 scoops with 4-8oz of water, 4 times/day
Eliminate food intake that day (once a week)
http://athealth.isagenix.com/us/en/cleanse_powder.dhtml
Option 2* ~
Problem: Weight Gain & No Time
Solution: Isalean Shakes
Use 1-2 meal replacement shakes per day
http://athealth.isagenix.com/us/en/isaleanshake_new.dhtml
Option 3 ~
Problem: Weight Gain, Toxic, Low Energy, Varying Moods
Solution: Personalized Holiday Survival Kit has it ALL!
Use Pre, Post Holiday Season & Anytime in Life! Includes 2 weeks of optimal meal plans designed just for you!
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=EZTMX7L9JN9ZA
*Options 1 & 2 come with a complimentary 15-minute Personalized Health Assessment!
Problem: Weight Gain & Felling Toxic
Solution: Cleanse for Life Powder
Take 2 scoops with 4-8oz of water, 4 times/day
Eliminate food intake that day (once a week)
http://athealth.isagenix.com/us/en/cleanse_powder.dhtml
Option 2* ~
Problem: Weight Gain & No Time
Solution: Isalean Shakes
Use 1-2 meal replacement shakes per day
http://athealth.isagenix.com/us/en/isaleanshake_new.dhtml
Option 3 ~
Problem: Weight Gain, Toxic, Low Energy, Varying Moods
Solution: Personalized Holiday Survival Kit has it ALL!
Use Pre, Post Holiday Season & Anytime in Life! Includes 2 weeks of optimal meal plans designed just for you!
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=EZTMX7L9JN9ZA
*Options 1 & 2 come with a complimentary 15-minute Personalized Health Assessment!
All Gifts Under $33!
@health Holiday Gift Guide
Organically Sassy Happy Baby Bath, $17: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=3EE6AAPQ6PF3W
Organically Sassy Happy Baby Bath, $17: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=3EE6AAPQ6PF3W
Organically Sassy Winter Evening Face Firming Serum, $24: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=5TAED67PJFLV2
Organically Sassy Winter Body Firming Formula, $32: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=6JQW98V2YUABE
Organically Sassy Fat Free Candle, $12.99: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=B6YETQ89LNZ72
Personalized Holiday Survival Kit, $24: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=EZTMX7L9JN9ZA
Bundle 3 of 5 & Receive 15% off your order!
Bundle 4 of 5 & Receive 20% off your order!
Bundle 3 of 5 & Receive 15% off your order!
Bundle 4 of 5 & Receive 20% off your order!
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