Many studies have proven that a high-protein-diet is needed for losing fat and building muscle. The maximum protein intake for a bodybuilder should be between 0.8 grams and 1.2 grams per pound of bodyweight on a daily basis. This is where most vegan bodybuilders face problems. Proteins derived from animal meat and poultry is much more than plants. For instance, a cup of boiled spinach has only 5 grams of protein, while an egg contains around 57 grams of protein per pound. Hence, it is much easier to stick to a non-vegan diet to get proteins and build body massIt is of paramount importance to athletes and bodybuilders as a lot of energy and calories are burned in physical activity and, thus need to be replaced with good proteins to get the desired effects.
Recently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon sugar
1/2 teaspoon dried basil
Salt and black pepper
3 cups shredded Romaine lettuce (optional)
2 cups fresh or frozen cut green beans, steamed
1 (6-ounce) jar roasted red bell pepper, drained and cut into strips
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 cup pitted kalamata olives, cut in half
2 tablespoons toasted pine nuts, walnut pieces, or slivered almonds
In a small bowl combine the olive oil, balsamic vinegar, garlic, sugar, basil, salt, and pepper. Whisk to combine. Set aside.
If using lettuce, spread it evenly on a large platter or shallow bowl. Arrange the green beans, bell peppers, cannellini beans, and artichoke hearts on top in separate piles. Drizzle the reserved dressing evenly over all. Nestle the olives decoratively among the vegetables. Sprinkle with pine nuts and serve.
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Spanish
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Translation in progress.
Translated by Mayrim Ramírez
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