This guide serves to do just that, giving you a structured program on how to begin the ketogenic diet. You will also be shown the various other benefits of the ketogenic diet, as well as actionable information that will pave the road for you to enjoy long lasting weight loss, inches of reduction in overall body measurements and an improved mood.
The book contains frequently asked questions, meal scenarios, and variations of the recipes to “plant” seeds of possibilities for new recipes and flavor ideas. A four-week meal guide, tips on how to avoid pitfalls, and numerous resources, from the basics to more detailed food information, will further help you establish a strong foundation for long-term success with the vegan keto diet.
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Calculation
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Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
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INGREDIENTS:
2 packages Halloumi cheese
1 cup strawberries
½ large cucumber
1 jalapeño pepper
juice from 1 lime
1 clove garlic
1 Tablespoon mint, chopped
2 Tablespoon basil, chopped
2 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon ghee or butter
¼ teaspoon salt or more to taste
freshly ground black pepper
INSTRUCTIONS:
Peel and chop the cucumber and chop the strawberries.
Deseed and thinly slice the jalapeño pepper.
Chop the herbs, peel and mash the garlic and mix with the extra virgin olive oil, balsamic vinegar and fresh lime juice.
In a bowl add everything together and season with salt and pepper and set aside.
Slice the Halloumi cheese into about ½ inch / 1 cm slices and cook on both sides on a skillet greased with ghee or butter. You can use a regular or grill skillet like I did. Cook for 2-3 minutes on each side. Do not turn before the side gets brown and crispy.
Place on a serving plate and top with the strawberry & cucumber salsa.
