Intermittent fasting is one of the most popular diets out there now a day and why would not it be? People enjoy freedom and unlike every other diet, intermittent fasting offers freedom on what to eat and when to eat. Most diets even have the need of counting calories, but intermittent fasting in general does not require you to count calories.
Intermittent fasting is basically fasting, eating and then fasting again. There are different types of intermittent fasting methods are available. These methods are designed in such a way that everyone can try them. Starting should always be slow and steady, so when you are picking any method, make sure not to challenge yourself too hard at the very beginning.
Genre: COOKING / GeneralRecently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
Ingredients
8 strips cooked crispy bacon, crumbled
1 cup cream cheese, softened
1/2 cup butter
4 tsp. bacon fat
4 Tbsp. coconut oil
1/4 cup Splenda to taste
Directions
1.In a microwave dish, combine all ingredients and melt slowly in the microwave until smooth. Set aside some crumbled bacon,
2.Pour into a dish or pan and place in the freezer until firm, about 30 minutes.
Before serving, remove from freezer, sprinkle with more crumbled bacon, slice
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Spanish
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Translation in progress.
Translated by Geisha Forsith
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