An overweight mother with pre-diabetes has just SHOCKED the medical community by losing an unheard of 22lbs pounds in just 13 days…
....Without starving herself, she lost a total of 37lbs in the first month!
...Even without exercising, she went on to burn off 84lbs (almost a pound a day) and eliminated any sign of diabetes or any other life-ending diseases.
We’re taking a trip to New Orleans and doing a second line all the way to the dinner table. This recipe is as good as it gets. You can thank me later!
Get the written recipe here in my Cookbook:
Flavor Overload: 0ver 50 Vegan Comfort Food Recipes https://www.amazon.com/dp/B07H6S1F4C/ref=cm_sw_r_cp_apa_7WsTBbE9692J0
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Fly Vegan Is An Atlanta Based Channel Focused On Inspiring A Plant Based, Whole Food Diet, Without Compromising Fullness And Flavor. Video Rating: / 5
Vegetable Platter with Dips are the best way to keep your Thanksgiving guests happy as they wait for the main course! Follow along with Chef Anna Olson’s recipes below and your guests will be praising more than just your Turkey cooking skills!
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Avocado Yogurt Dressing
Ingredients
1 ripe avocado
3/4 cup (175 mL) Greek yogurt (0% fat is fine)
2 green onions, sliced
1/2 cup (125 mL) fresh basil leaves, mint leaves, cilantro leaves, dill
fronds, or any combination
6 Tbsp (90 mL) rice vinegar
Salt and black pepper
Directions
1. Cut the avocado in half and spoon the flesh into a blender or food processor. Add the yogurt, green onions, herbs and rice vinegar and purée until smooth. Season to taste, transfer to an airtight container and chill until ready to use.
2. You can refrigerate this in an airtight container for up to 4 days.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Raspberry Olive Tapenade
Ingredients
1 1/2 cups (195 g) pitted kalamata olives
1/2 cup (25 g) sliced sundried tomatoes
1/2 cup (85 g) fresh raspberries (or frozen, thawed)
1 clove garlic, minced
6 leaves fresh basil
1 tsp finely grated lemon zest
Juice of 1 lemon
3 Tbsp (45 mL) extra virgin olive oil
Black pepper
Directions
1. Place all of the ingredients in the bowl of a food processor and pulse until finely chopped (you don’t want a paste). Transfer to an airtight container, season to taste with pepper and chill until ready to serve. If gifting, spoon the tapenade into little jars and partner with a piece of cheese or a cheese board for the perfect host gift.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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