We just received this email and we knew that as soon as we read it we just had to share it with you!
I can never thank you enough for calling me the first part of May, you helped change my life. I started the HCG diet May 4th, today May 23 I have lost 25 lbs. I have along way to go but as you know you have to start somewhere. Thank you for pushing me out of my comfort zone and getting me on the right track. I hope someday I can be an inspiration to others like you were to me. Again thank you from the bottom of my belly.
Laronda
HCG Weight Loss Clinic 406-752-LOSE
Rhonda's Limeaide
Limeade
Juice of one lime
lemon flavored stevia drops
water
ice
pour lime juice over ice, add stevia and water to taste. (might be good with cherry stevia drops too)
Juice of one lime
lemon flavored stevia drops
water
ice
pour lime juice over ice, add stevia and water to taste. (might be good with cherry stevia drops too)
Spicy Thai Peanut Shrimp Salad Submitted by Rhonda!
Spicy Thai peanut shrimp salad
Bamboo skewers
Red pepper
Red onion
medium sized precooked shrimp from the meat dept
Walden Farms Asian dressing
Walden Farms whipped peanut spread
Mrs. Dash southwest chipotle seasoning blend
Bragg's liquid aminos
fresh spinach leaves
romaine lettuce
Place bamboo skewers in a shallow dish and cover with water to soak for at least 30 minutes.
clean red pepper, remove seeds and place sections skin side up on a baking sheet. Broil until skins are blackened. Remove from oven and place in a paper bag to cool. Once cooled, remove skins and slice into strips (make extra for future recipes)
Mix WF Asian dressing (about 1/4 cup), a few shakes of Mrs. Dash SW Chipotle seasoning, approximately 4 TBS of WF peanut butter spread, and one squirt of Bragg's (adjust quantities to your taste). Whisk all ingredients together until smooth. Reserve one half of mixture and stir shrimp into the remaining half. Allow shrimp to marinate for at least 30 minutes or more. Thread shrimp onto skewers, spooning liquid onto shrimp to coat and grill until heated, basting with excess liquid (shrimp is precooked so this is okay).
Served shrimp warm on a bed of romaine and spinach leaves with strips of roasted red pepper and thinly sliced red onion. Use the reserved half of the peanut/asian mixture as dressing.
Submitted by Rhonda!
Bamboo skewers
Red pepper
Red onion
medium sized precooked shrimp from the meat dept
Walden Farms Asian dressing
Walden Farms whipped peanut spread
Mrs. Dash southwest chipotle seasoning blend
Bragg's liquid aminos
fresh spinach leaves
romaine lettuce
Place bamboo skewers in a shallow dish and cover with water to soak for at least 30 minutes.
clean red pepper, remove seeds and place sections skin side up on a baking sheet. Broil until skins are blackened. Remove from oven and place in a paper bag to cool. Once cooled, remove skins and slice into strips (make extra for future recipes)
Mix WF Asian dressing (about 1/4 cup), a few shakes of Mrs. Dash SW Chipotle seasoning, approximately 4 TBS of WF peanut butter spread, and one squirt of Bragg's (adjust quantities to your taste). Whisk all ingredients together until smooth. Reserve one half of mixture and stir shrimp into the remaining half. Allow shrimp to marinate for at least 30 minutes or more. Thread shrimp onto skewers, spooning liquid onto shrimp to coat and grill until heated, basting with excess liquid (shrimp is precooked so this is okay).
Served shrimp warm on a bed of romaine and spinach leaves with strips of roasted red pepper and thinly sliced red onion. Use the reserved half of the peanut/asian mixture as dressing.
Submitted by Rhonda!
Have a great recipe? This is the place to leave it!
Just comment below and we can ad it to the Blog... This blog is a place for you to share your recipes and stories! We love hearing from all of you!
Subscribe to:
Posts (Atom)