Remember that Paleo is not necessarily about weight loss or some kind of temporary fix. This transformation hopefully is for the rest of your life. Paleo is a great way to eat if you want to lose weight. However, you can switch to a Paleo diet if you want to maintain a healthy lifestyle and kick out processed foods from your life.
This guidebook is divided into three main sections. The first part helps you discover what Paleo is as well as the health benefits it has. The second part talks about how you can keep your Paleo eating on track and includes food choices and shopping tips. The last part includes Paleo recipes which are great tasting, easy to make and most importantly, are packed with nutrients.
Recently 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.
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!!
2 cups blanched almond flour
¼ cup arrowroot powder
⅓ cup organic coconut palm sugar
½ teaspoon salt
5 tablespoons cold, pastured butter, chopped into small pieces ½ cup Paleo-friendly chocolate chips
1 teaspoon baking soda
½ cup plain Greek yogurt
1 Preheat the oven to 370 degrees. In a large bowl, mix the almond flour, arrowroot powder, coconut sugar, and salt.
2 Using a fork, cut the butter into the flour mixture until it resembles coarse meal. Stir in the chocolate chips.
3 In a separate bowl, whisk the yogurt and egg.
4 Using a fork, stir the wet ingredients until just combined. Don’t overwork; the dough should be crumbly.
5 Transfer the dough to a baking sheet lined with parchment paper and form it into a 6-inch circle.
6 Using a pastry cutter or knife, cut the dough into 10 wedges.
Gently separate each piece on the baking sheet 2-inches apart.
7 Bake until golden, about 10 to 15 minutes, rotating the sheet halfway through. Set the baking sheet on a wire rack and allow the scones to cool.
Already translated. Translated by Joseph Habamahirwe
Translation in progress. Translated by Valentina Chirico
Translation in progress. Translated by Fiama Canul