💕testimonial 💕👌 my own juice plus story.
i had lost the bulk of my weight by joining weight watchers, but after a few months i came to a stand still. i then started to slowly put some of the weight back on. 😣
i kept seeing posts about juice plus 🍎🍈🍇 and after some consideration and a lot of questions (thank you for your patience amy lynn smith) i decided to join on the ⭐ gold package.
i was able to lose the added weight but this time i was losing inches and really feeling the difference. i was able to fit into clothes that i hadn't worn in a long time. i even had to buy some new clothes as i had dropped 2 dress sizes and i am now at a size that i didn't think i would ever be again! 👍
i added the boosters🍍to my shakes and capsules and love how they work.
what i love most about the program, besides feeling healthier, i am now able to maintain my weight. ☺
So people have been asking if our boosters are a stand alone product and the answer is yes !!!! ⠀
no matter what plan you're on to lose weight, you need these babies in your life 💛⠀
if your not ready to change over from⠀
✔cambridge diet ⠀
we've got your back!!! 👍🏻⠀
our boosters are basically a natural boost to make you feel fuller for longer, reduce calorie absorption and help break down the f*t in the gut !⠀
if you are happy on the plan you are on but need a bit of a boost then drop me a message or comment below 🍋⠀ ⠀
these are selling like crazy 🙌🏻 .
Chicken p*t pie⠀
250g almond flour⠀
1 tbsp salt⠀
250g organic butter⠀
about 150ml cold water⠀
sift the flour and salt into a large bowl. roughly break the butter in small chunks, add them to the bowl and rub them in loosely. you need to see bits of butter.⠀
make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. cover with cling film and leave to rest for 20 mins in the fridge.⠀
turn out onto a lightly floured board, knead gently and form into a smooth rectangle. roll the dough in one direction only, until 3 times the width, about 20 x 50cm. keep edges straight and even. don’t overwork the butter streaks; you should have a marbled effect.⠀
fold the top third down to the centre, then the bottom third up and over that. give the dough a quarter turn (to the left or right) and roll out again to three times the length. fold as before, cover with cling film and chill for at least 20 mins before rolling to use.⠀
1-3/4 cups sliced carrots⠀
1 cup butter, cubed⠀
2/3 cup chopped onion⠀
1 cup almond flour⠀
1-3/4 teaspoons salt⠀
1 teaspoon dried thyme⠀
3/4 teaspoon pepper⠀
3 cups chicken broth⠀
1-1/2 cups rice milk⠀
4 cups cubed cooked chicken⠀
1 cup frozen peas⠀
1 cup frozen corn⠀
preheat oven to 425°. place carrots in a large saucepan; add water to cover. bring to a boil. reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.⠀
in a large skillet, heat butter over medium-high heat. add onion; cook and stir until tender. stir in flour and seasonings until blended. gradually stir in broth and milk. bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. stir in chicken, peas, corn and carrots ; remove from heat.⠀
add filling to a dish and cover with the pastry⠀
bake 35-40 minutes or until crust is lightly browned. let stand 15 minutes before cutting. .