Get Skinny Stay Skinny
Format: PDF / Kindle (mobi) / ePub
Note: This is an Amazon Exclusive and I couldn't find an ISBN inside the book or on Amazon.
Get rid of the guilt! You can have great snacks and not feel guilty at all. This book contains fun and delicious snacks that are around 100 calories each. You do not have to stop yourself from eating great snacks again. The recipes are easy to make, nutrious and healthy. With this recipe book, you do not have to think about what you can have to eat. The recipes are very appealing and presented well. You can restore your creativity and loose weight. There is a great variety of foods which will satisfy your diet.
Some of the recipes include:
Chocolate covered bananas
Rice Krispies bars
Roast Beef and blue cheese
There is 160 pages of great 100 calorie recipes in this book. Order now and start eating better and feeling better!
over once or twice to check for deep wrinkles; if necessary, peel off the parchment and smooth it over the dough before continuing. Peel off the top sheet of parchment. Prick the dough all over with a fork. 5. To prepare topping: Sprinkle the dough evenly with tiny pinches of salt (about 1/16 teaspoon total). Mix 1 tablespoon sugar with chile powder and cinnamon. Sprinkle the dough evenly with the spiced sugar. 6. Slide the dough onto a large baking sheet. Even up the edges with a sharp
Nutrition 48 pieces Per piece: 15 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 68 mg sodium; 61 mg potassium.
Garnish (optional) · 3/4 cup bittersweet or semisweet chocolate chips · 1/4 cup dried cranberries · 1/4 cup chopped shelled pistachios Preparation 1. Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats. 2. Whisk condensed milk and almond extract in a large bowl until combined. Pulse almonds in a food processor (about 10 quick pulses) until broken unto small pieces. Stir the almonds,
remaining batter, spacing the macaroons 1 inch apart. 4. Bake the macaroons, switching the pans back to front and top to bottom halfway through, until the coconut is lightly golden, 18 to 22 minutes (sweetened coconut will brown faster than unsweetened). Let cool on the pans on a wire rack until cool to the touch, 30 minutes. 5. Optional garnish: Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to
fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets. 5. Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours. 6. Melt semisweet and white chocolate and drizzle or pipe onto the cooled meringues. Let stand until it