(13b)
If you want to know how to build muscle and burn fat by eating delicious vegetarian and vegan meals that are easy to cook and easy on your wallet, then you want to read this book.
Do you worry that building muscle or losing fat is too hard as a vegetarian or vegan?
Are you not sure of how to prepare food that is not only delicious and healthy but also effective in helping you build muscle and lose fat.
Veganism is an ideology based on the premise that all living creatures, including animals, should be respected, and that the killing and consumption of animals and animal-based ingredients breaches this premise.
Such kind of myths can make you very skeptical in adopting the vegan diet; however, you don’t have to worry about this because this book has debunked some of the myths surrounding a vegan diet especially the one that vegan diets do not provide adequate protein. In addition, you will learn the vegan foods high in protein and have access to a number of protein rich vegan recipes that you can try.
If you are ready to take action and change your life for the better, this book will definitely guide you in the right direction!
Genre: COOKING / General
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.
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!!
Roasted Vegetable Salad
Serves: 4
Ingredients:
2 tomatoes, halved
1 medium zucchini, quartered
1 eggplant, ends trimmed, quartered
2 large red pepper, halved, deseeded, cut into strips
2-3 white mushrooms, halved
1 onion, quartered
1 tsp garlic powder
2 tbsp olive oil
for the dressing:
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp sumac
5 tbsp crushed walnuts, to serve
Directions:
Whisk olive oil, lemon juice, vinegar and sumac in a bowl.
Preheat oven to 500 F. Place the zucchini, eggplant, peppers, onion, mushrooms and tomatoes on a lined baking sheet.
Sprinkle with olive oil, season with salt, pepper and sumac and roast until golden, about 25 minutes. Divide in 4-5 plates, top with crushed walnuts, drizzle with the dressing and serve.
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French
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Already translated.
Translated by Gaëlle Vidal
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Italian
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Already translated.
Translated by Elisa Boffa
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Portuguese
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Already translated.
Translated by Matheus Santos
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Spanish
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Already translated.
Translated by Sandra Borrachero Cruz
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