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Green Foods for Men – Powerful Foods for a Clean, Healthy Diet – Michael de Medeiros , Jenny Westerkamp Eat Your Greens Kale, Spinach, Collard Greens, and More

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Green Foods for Men – Powerful Foods for a Clean, Healthy Diet – Michael de Medeiros , Jenny Westerkamp + Eat Your Greens Kale, Spinach, Collard Greens, and More
English | PDF | 2 Books | 49 MB
Green Foods for Men: Powerful Foods for a Clean, Healthy Diet – Michael de Medeiros , Jenny Westerkamp + Eat Your Greens Kale, Spinach, Collard Greens, and More.

Green Foods for Men – Powerful Foods for a Clean, Healthy Diet – Michael de Medeiros , Jenny Westerkamp + Eat Your Greens Kale, Spinach, Collard Greens, and More
List

1.Green Foods for Men: Powerful Foods for a Clean, Healthy Diet

Publisher: Fair Winds
2015
Michael de Medeiros, Jenny Westerkamp
Language: English
ISBN-10: 1592336329
ISBN-13: 978-1592336326
160 Pages
PDF
41.1 MB

Man up! No more feeding broccoli to the dog, or hiding your lettuce under your napkin– It's time to get healthy and really improve your life. Want to boost your testosterone, improve sexual virility, promote prostate health, hair growth, and build muscle? Green Foods for Men offers 50 green easy-to-find superfoods, a green juicing and cleanse program, and a seven-day quick-start program for rapid WEIGHT LOSS AND fast health and fitness improvements. Men's fitness expert Michael De Medeiros and registered dietician Jenny Westerkamp give you the facts along with macronutrient data of each green ingredient and an explanation for how to implement it into your healthy diet. Take the guess work out of eating healthy, man up and eat your greens.

"I LOVE this book!! Perfect for guys on so many levels: it's filled with eye candy (beautiful pics of sexy veggies), the BIG payoff (why guys should bother eating these greens for better health andâ?¿you know [wink]) and an overall fun and snappy read (perfect for either the "I-just-want-to-know-this" or binge reader)."–David Grotto, M.S., R.D.N., L.D.N., author of The Best Things You Can Eat

"Being a professional athlete, I am always looking for a competitive advantage. This book gave me that. My energy levels skyrocketed, allowing for a better training regimen. I'm no longer too tough to eat greens."–Tim Fugger, NFL linebacker

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2. Eat Your Greens: Kale, Spinach, Collard Greens, and More

ISBN: 1472386507
2014
PDF
128 pages
7.86 MB

So what's so great about greens? First of all, as the recipes in this book prove, they taste fantastic. What's more, they're a breeze to cook and they're incredibly versatile-you can eat them raw or roasted, steamed or stirfried, tossed into salads, made into a juice, packed into pancakes, or stirred into stews. Greens are as easy on the purse as they are on the waistline. Most importantly, they're packed with musthave nutrients that make you feel good.

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The Cast Iron Skillet Cookbook, 2nd Edition

Sharon Kramis, Julie Kramis Hearne, "The Cast Iron Skillet Cookbook, 2nd Edition"
English | ISBN: 1570619050 | 2013 | EPUB | 208 pages | 16,6 MB
The cast iron skillet is the original gourmet cooking tool. Your grandmother used one, and so does Emeril. The chef's secret is that some dishes come out better using a $20 cast iron than a $200 super-stainless-copper pan. The fact is, it gets hotter and stays hotter, meat browns better, vegetables get sauted rather than steamed, braised dishes benefit from the even heat, and dessert concoctions turn out with a yummy glaze that's to die for. The mother-daughter team behind this book, Sharon Kramis and Julie Kramis Hearne, have both worked on the cutting edge of the gourmet food world. But when they get together in their home kitchens, they often recall the recipes that have been in their family for generations such as Grandma Kramis' Irish Soda Bread. Their cookbook of 95 great recipes include many classics but also reflects the international fusion that has overtaken cooking along with the desire to use the best and the freshest ingredients. The black skillet can turn out both savory (Dungeness Crab Cakes with Tarragon Aioli, Grilled Prosciutto-Wrapped Radicchio with Balsamic Vinegar and Olive Oil) and sweet (Dutch Baby, Warm Pear Ginger Upside-down Cake). This warm-hearted cookbook expresses a sophisticated food sense with its blend of old and new. This is the cookware that moves effortlessly from the stovetop to the oven to the table. It even goes outdoors, as some of the recipes reveal. This collection of recipes–simple food, done well–invites all cooks to get reacquainted with the versatile cast iron skillet.

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