(2B)
This recipe book aims to provide readers with recipes that are low in carbohydrates but are still filling, nutritious, and delicious.
I know you are looking at your spare tire. You are looking at that flab in your midsection, and you are probably thinking that your spare tire is permanent. Not so. By simply changing the way you eat, you can finally say goodbye to all those pesky extra pounds. I know it sounds hard to believe at this point, but let me tell you this eating plan that I am going to teach you turns everything you have heard or know about weight loss on its head. It really does. In fact, if you stick to this plan, the more fat you eat, the more fat (and I am talking about your weight) you lose.
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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!!
Instructions:
Using a skillet, saute shallots, onions and pumpkin in butter over medium-high heat for about 6 minutes. Season with black pepper and salt.
Reduce heat to low then pour vegetable broth into the pan. Cook gently for about 10 minutes.
Once pumpkin is tender, add sage and syrup. Mix well.
Additional Tip:
It would be best to use fresh sage for this recipe. Just chop 7-8 sage leaves finely and add it towards the end of the cook with maple syrup.
| Language | Status |
|---|---|
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Spanish
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Already translated.
Translated by Diego Flores
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