Bethany Brad - Weight Watchers Freestyle Cookbook: 600 Easy and Delicious Recipes—21 Day Meal Plan—Lose Up to 20 Pounds in 3 Week
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- Book:Weight Watchers Freestyle Cookbook: 600 Easy and Delicious Recipes—21 Day Meal Plan—Lose Up to 20 Pounds in 3 Week
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Weight Watchers Freestyle Cookbook
600 Easy and Delicious Recipes - 21 Day Meal Plan - Lose Up to 20 Pounds in 3 Weeks( Latest Edition )
@Copyright 2019by Bethany Brad - All rights reserved.
You cannot amend, distribute, sell, use, quote or paraphrase any part or the content within this book without the consent of the author. Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable complete information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. The content of this book has been derived from various sources.
Please consult a licensed professional before attempting any techniques outlined in this book.
CONTENTS
2 tablespoons flax seed meal 2 cups frozen spinach 2 tablespoons chia seeds 1 scoop whey protein 5 cubes ice + 3 cups water
Directions
- Put all the ingredients in a blender and blend until smooth.
- Pour into 2 glasses and serve immediately .
Calories: 116 Carbs: 6g Fats: 4g Proteins: 13.6g Sodium: 54mg Sugar: 0.7g
teaspoon dried organic thyme 24 organic bacon slices 7 oz full-fat cream cheese 12 hard-cooked organic large eggs, peeled, yolks removed, and sliced lengthwise
Directions
- Preheat the oven to 400 degrees F and grease a baking dish.
- Mix together the cream cheese and thyme in a small bowl and put aside.
- Fill the egg white halves with the cream cheese mixture. Then cover them with the remaining egg white halves.
- Tightly wrap each egg with 2 bacon slices.
- Place the wrapped eggs in the baking dish and transfer tothe oven.
- Bake for about 30 minutes.
- Serve hot straight from the oven.
Calories: 326 Carbs: 1.4g Fats: 26g Proteins: 20.9g Sodium: 988mg Sugar: 0.4g
cup water + few ice cubes cup coconut milk teaspoon cinnamon cup vanilla whey protein 1 tablespoon MCT oil 1 tablespoon ground chia seeds
Directions
- Put all the ingredients in a blender and blend until smooth.
- Pour into a glass and serve immediately.
Calories: 406 Carbs: 11.3g Fats: 45.6g Proteins: 9.4g Sodium: 32mg Sugar: 4.3g
4 tablespoons butter 8 eggs 4 tablespoons Parmesan cheese, shredded Salt and black pepper, to taste 1 cup fresh mushrooms, chopped finely
Directions
- Mix together eggs, salt, and black pepper in a bowl and beat well.
- Melt butter in a non-stick pan and add the beaten eggs.
- Cook for about 5 minutes, and add Parmesan cheese and mushrooms.
- Cook for another 5 minutes, stirring occasionally,
- Because the dish will be hot after cooking, wait about 3 minutes before eating it with your hands.
Calories: 203 Carbs: 1.2g Fats: 17.5g Proteins: 11.2g Sodium: 217mg Sugar: 0.8g
1 tablespoon unsweetened cocoa powder 1 cup unsweetened coconut milk 1 tablespoon unsweetened peanut butter 1 pinch sea salt 5 drops stevia
Directions
- Put all the ingredients in a blender and blend until smooth.
- Pour into a glass and serve immediately.
Calories: 79 Carbs: 6.4g Fats: 5.7g Proteins: 3.6g Sodium: 235mg Sugar: 1.6g
2 eggs teaspoon cinnamon 2 oz cream cheese 1 teaspoon granulated sugar substitute cup almond flour
Directions
- Put all the ingredients in a blender and pulse until smooth.
- Transfer the mixture into a medium bowl and put aside for about 3 minutes.
- Grease a large non-stick skillet with butter and add of the mixture.
- Tilt the pan to spread the mixture, and cook for about 2 minutes until golden brown.
- Turn the pancakes over onto the other side and cook for about 1 minute.
- Repeat with the remaining mixture in batches and top with your choice of berries.
Calories: 170 Carbs: 4.3g Fats: 14.3g Proteins: 6.9g Sodium: 81mg Sugar: 0.2g
2 tablespoons unsweetened cocoa powder cup full-fat organic coconut milk 10 drops liquid coconut stevia 2 scoops collagen protein 4 ice cubes
Directions
- Put all the ingredients in a blender and blend until smooth.
- Pour into a glass and serve immediately.
Calories: 500 Carbs: 12g Fats: 38g Proteins: 26g Sodium: 120mg Sugar: 3g
1 cup full-fat coconut milk cup chia seeds tablespoon honey 2 tablespoons almonds cup raspberries
Directions
- Mix together coconut milk, chia seeds, and honey in a bowl and refrigerate overnight.
- Remove from the fridge and top with raspberries and almonds to serve.
Calories: 158 Carbs: 6.5g Fats: 14.1g Proteins: 2g Sodium: 16mg Sugar: 3.6g
1 cups water 1 ripe avocado, peeled and pit removed 3 tablespoons lemon juice cup frozen unsweetened raspberries 2 scoops stevia
Directions
- Put all the ingredients in a blender and blend until smooth.
- Pour into 2 glasses and serve immediately.
Calories: 227 Carbs: 12.8g Fats: 20g Proteins: 2.5g Sodium: 11mg Sugar: 2.3g
teaspoon dried thyme, crushed small onion, chopped 1 tablespoon butter cup cauliflower florets, boiled cup heavy cream Salt and black pepper, to taste pound cooked turkey meat, chopped
Directions
- Blend the cauliflower florets in a chopper and keep aside.
- Put butter and onions in a skillet and saut for about 3 minutes.
- Add chopped cauliflower and saut for about 3 more minutes.
- Add turkey and cook for about 6 minutes.
- Stir in heavy cream and cook for about 2 minutes, stirring constantly.
- Dish out to serve or refrigerate it for about 3 days for meal prep. You just have to heat it in the microwave while reusing it.
3 tablespoons butter 2 tablespoons scallions, sliced thinly 4 large organic eggs 1 Serrano chili pepper cup heavy cream 2 tablespoons cilantro, chopped finely 1 small tomato, chopped Salt and black pepper, to taste
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