Sunday, March 30, 2014

Simple Caesar Salad Dressing




Never buy another bottle again!
Total time: 5 mins
Ingredients:
2 Cups Light or Reduced Fat Mayonnaise
1-2 Garlic Cloves (crushed)
1 lemon
Cracked Pepper (to taste)
Directions:
Add Mayonnaise and crushed garlic to a bowl (use garlic press, if you have one).... Squeeze juice from 1 whole fresh lemon (careful of the seeds!). Add pepper to taste. Mix well to blend ingredients.
To "thin out" dressing, gradually add water *or lemon juice* (approx. 1-2 TBSP), mixing until desired consistency is reached. Serve immediately or store in fridge until ready to use.
Mix & serve with your favorite salad or use as a dipping sauce for veggies or chicken fingers! Enjoy!
Can be stored in an air tight container or mason jar for approx. 7-10 days.
**Recipe can easily be halved for less or doubled for larger quantity. Rule of thumb, for each 1 cup of Mayonnaise, use 1/2 lemon (or more to your liking), and 1 garlic clove (or more if you love garlic).**

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Salsa for Canning



Ingredients:
30 -40 Tomatoes
2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions)
5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
3 -4 chili peppers
2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
1 cup lemon juice
2 teaspoons garlic powder
3 tablespoons salt
4 teaspoons pepper
4 teaspoons paprika
5 tablespoons chopped cilantro, to taste
2 13 oz cans tomato paste

Directions:
1. Wash all jars, lids etc in the dishwasher.
2. Always wear gloves while preparing salsa!
3. Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
4. Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
5. Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
6. Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
7. Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
8. Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
9. Cool jars.
10. Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.

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Cheesy Green Beans with Bacon


Ingredients:

4 cups of Fresh green beans washed and ends trimmed off
5-6 Slices Thick sliced Bacon ( I used Oscar Meyer Center cut)
6 Scallions (green onions) chopped coarsely.
1 1/2 cups Shredded Cheddar Cheese ( though this will be good with any choice of cheese!)
1/3 Cup Hellman s Mayonnaise
1/3 Cup Sour Cream
Salt and pepper to taste..

Directions:
Pre heat oven to 325°
Place green beans in a pot of Boiling water and boil for a minute or two..(Do not over cook)
When done add green beans to a greased baking dish and set aside.
Cook Bacon slices till just about crispy and remove from pan and crumble when cool.
Add Scallions to fry pan and toss for a minute or two in bacon grease and remove from heat.
Add to Green beans with crumbled Bacon.
In a medium bowl mix together Mayonnaise, Sour Cream and 1/2 cup of Cheddar (reserve 1 cup for topping)
Mix together Green beans with Mayonnaise mixture and top with remaining cup of Cheddar.
Bake for 40 minutes or until green beans are tender.


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Dark Chocolate Yogurt Cake


6 T. butter (softened)
1 1/2 C. sugar
2 eggs
1 1/2 C flour
1 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. plain Greek yogurt
1/2 C. milk
1 T. vanilla extract
Glaze
4 ozs bittersweet chocolate
3 T. butter (softened)
1/4 C. milk
1/2 C powder sugar
1/4 C chopped nuts (optional)
Preheat oven to 350*. Grease or spray with non-stick cooking spray a Bundt pan. Cream together butter and sugar until creamy. Add eggs and mix well.
Add flour,cocoa, baking powder, soda, and salt. Mix well until well incorporated. Add yogurt milk, and vanilla. Spread batter into Bundt pan.
bake 35-40 minutes. Let cool completely in pan and then flip out onto a plate.
To make the glaze....
Combine bittersweet chocolate, butter, and milk in a sauce pan over medium heat until chocolate is melted while stirring. Add powder sugar and continue to stir until glaze is smooth. Pour over cake and add nuts.

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TWO MINUTE HAWAIIAN PIE



You are gonna LOVE this pie…..Not only is it easy to assemble it tastes AMAZING!
TWO MINUTE HAWAIIAN PIE
Ingredients:
1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided
Directions:
1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined.
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve

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Pink Lemonade Cupcakes


Ingredients:
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
1 (12 ounce) can whipped cream cheese frosting
red food coloring (optional)
Directions:
Preheat oven to 350.
Remove 2 tablespoons lemonade concentrate from can and set aside to
add to frosting later.
Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. I added a few drops of red color to make it more pink looking.
Beat with mixer until well blended. Batter will be a little thicker than the normal cake mix batter.
Spoon batter into paper-lined muffin tins, filling 3/4 full.
Bake at 350 for 20 minutes or until cooked through.
Cool completely before frosting.
Mix the lemonade in frosting and add a few drops of red food color to make it pink.

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Easy Broccoli Cheddar Soup


Ingredients
3 cups vegetable stock
2 cups chopped broccoli (I used frozen florets but fresh works well too)
1 cup diced onion (1 small onion)
1 can evaporated milk (15 oz)
2 cups cheddar cheese, shredded (I used Sharp and shredded from a block)
Directions
Add all the ingredients to a saucepan. Stir together. Cook over medium-high heat for about 5 minutes, do not boil or the soup will curdle. Then reduce heat to low. Cover and simmer for about 15 minutes, making sure to stir occasionally. Once the onion is soft, it’s ready to eat. Season to taste, I just added a bit of black pepper on top! Makes about 3 servings.

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Banana Bread


2 cups of flower
1 cup sugar
1/2 cup applesauce
4 ripe bananas
2 eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
Preheat oven at 350*, place bananas in a large bowl and mash (I used an electric mixer), stir in sugar and let stand for 20 minutes, add eggs and apple sauce, mix together, then add remainder of the ingredients and mix well. Pour into a greased 9X5 loaf pan and bake for 45 minutes until done.

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Hawaiian Dreams


1 cup almond flour
1 teaspoon baking powder
pinch of Himalayan sea salt
1/4 cup unsalted butter
1 egg, separated
1/4 cup almond milk
1 - 14 oz can unsweetened crushed pineapple
2 Tablespoons cornstarch
2 teaspoons rhum extract
1 teaspoon pure vanilla
1/4 teaspoon cream of tartar
1 Tablespoon granulated Swerve, or Stevia
1-1/2 cups unsweetened, shredded coconut
Bottom Layer:
Combine flour, powder and salt in a medium sized bowl. Cut in butter until crumbly. Beat the egg yolk and milk together. Stir into crumb mixture - will be a very soft, slightly sticky dough. If you do not get this consistency, add a teaspoon of milk at a time until you do. Press evenly onto bottom of a lightly greased 8" x 8" pan.
Middle Layer:
Combine crushed pineapple WITH juices and cornstarch in saucepan over medium heat, mixing often so it does not burn, until thickens. Remove from heat. Stir in both extracts and pour over base.
Top Layer:
Beat egg white and cream of tartar until foamy. Add in sweetener and beat until soft peaks form. Gently fold in coconut. Spread carefully over pineapple layer and lightly press down with a fork.
Bake in a preheated 350F oven for 30 minutes until golden brown.
Cool completely and cut into squares.

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Easy Strawberry Shortcake



A quick and easy healthy option for dessert.


Pkg of Ladyfingers
1 can of Reddi-Whip
Strawberries
Wash strawberries and cut in half or slices
Open the ladyfingers and spray the Reddi-Whip all over the bottom half.
Place a layer of strawberries on the whipped cream
Place the other half of the ladyfingers on top of the strawberries
Spray Reddi-Whip on the top half, and layer with strawberries
Do not make ahead of time if you are using Reddi-Whip as it will not hold up. Just make them as you want to eat them.
Serving size is 2 ladyfingers
Calories 80, Fat 8 g, Fiber 1 g, Carbs 13 g, Protein 1.25 g,
3 WW Points Plus

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Peanut Butter Pretzel Snack




Yield 60 – 80 pretzel bites
Ingredients:
1 cup all natural creamy peanut butter
2 Tbsp softened, unsalted butter
1/2 cup powdered Confectioner's sugar
3/4 cup lightly packed brown sugar
Pretzels (*I also used some yogurt covered pretzels)
1 bag semi-sweet chocolate chips
Directions:
Combine peanut butter and softened butter in a medium-sized bowl. Add the sugars and mix to combine. Take a small amount of the batter (pea-size) and check to see if it will roll easily into balls without sticking to your hands. If it does, then you are all set to go! If it still sticks and doesn't roll easily, then add a little more of each sugar until you reach a consistency that is easy to roll.
Use a scant teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich it between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

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FAVORITE GUACAMOLE


3 Haas avocados - halved, seeded and peeled
1 lime - juiced
1/2 teaspoon kosher salt
1 teaspoon ground cumin
Cayenne optional
Jalapeno optional
1/2 medium red onion - diced
1/2 cup chunky style salsa - heat of your choice
2 tablespoon fresh cilantro - chopped
3 clove garlic - minced
Place the scooped avocado pulp and lime juice in bowl.
Toss to coat with juice.
Add salt, cumin, and cayenne.
Using a potato masher - mash.
Fold in the onions, salsa, jalapeno, cilantro, and garlic.
Let sit at room temperature for 1 hour and then serve.
Best at room temp. If you refrigerate it, let it warm back up before serving.

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Baked Chicken Chimis with Enchilada Sauce



8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. "cooked" chicken, shredded
8 flour tortillas (or whole wheat or low carb)
cooking spray
shredded cheddar cheese
green onions, for garnish (optional)
sour cream (optional)
Red Enchilada Sauce (recipe below)

Directions

1. Preheat oven to 350 and spray baking dish with cooking spray.
2. Mix Cream Cheese, Pepper jack cheese, taco seasoning in a bowl. Then add chicken and mix all together.
3. Place the mixed chicken evenly onto the tortillas.
4. Fold up tortillas into a burrito (by tucking in sides and rolling them up) and place into baking pan.
5. Spray top of tortillas with cooking spray
6. Place in oven and bake for 15 minutes. Then turn over and place back in for 15 minutes.
7. Take out place on a plate add the red enchilada sauce, cheese and sour cream. Garnish with onions and tomatoes.
Serve and Enjoy!!

Homemade Red Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 cup water, or more if needed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir in water, cumin, garlic powder, and onion powder into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.


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Saturday, March 29, 2014

Tuscan Garlic Chicken



Chicken:
1-2 Chicken Breasts
1/2 cup flour
Salt
Pepper
Oregano
Parsley
3 Tbs cooking oil

Sauce:
1 Tbs flour
1/2 cup chicken broth
6 ounces heavy cream
3 Tbs Minced Garlic
1/2 Green/Red Pepper
Shredded Parmesan Cheese
2 Tbs cooking oil

Noodles:
Fettuccine

Chicken:
Boil Chicken in water to cook thoroughly and still keep it moist. Heat oil in a pan. Mix the flour, salt, pepper, oregano, and parsley together in a mixing bowl. Dip the chicken in it until evenly coated. Place chicken in the hot oil and fry until golden brown. (After I placed in the oil i coated the chicken again with oregano and Parsley)

Sauce:
Combine Oil, Garlic, and Green/Red Bell Pepper in a pot fry together for about a minute. Add Chicken Broth and bring to boil. Add heavy cream and bring to boil for about 5 minutes constantly stirring. Add However much Parmesan to that sauce as you would like (Or just add it to your plate later) *If you would like sauce thinner add some milk.*

Noodles:
Boil in water till the noodles are done.

Serve & Enjoy!!
*Makes enough for 2-4 people*


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Thursday, March 27, 2014

Caramel/Apple Cream Cheese Cake.



Ingredients:
Pie shell - Can use a pre-made pie shell 9" or make your own - I make my own.
2 cups of Graham cracker crumbs
4 tablespoons of sugar
3 tablespoons of cinnamon
2/3 cups of melted butter.
Combine all ingredients above, until well blended, and press down in a 9" pie pan.
Place in Frig. for about 1 hour until chilled.

Filling: 2 blocks of cream cheese
3 tablespoons of butter
1 cup of powdered sugar
1 box of Jello - French Vanilla pudding
Set cream cheese out until it gets room temp, or place in microwave for about 30-45 seconds.
With hand mixer mix cream cheese until creamy, and soft, no lumps
Now add the 3 tablespoons of butter, and mix again until nice and creamy and mixed
well.
now add the box of Jello Instant french Vanilla pudding, and mix again until mixed well and creamy, but will be kind of thick.
Now add your 1 cup or powdered sugar, and mix again until blended well.
Take a little taste, I know the temptation is killing you. I know its got your taste buds slapping the back of your throat.

Poor the mixture into your pie pan.
Go a head you know you want to lick that bowl.

Topping:
1 can of apple pie filling
1 bottle of caramel sundae syrup

Open the apple pie filling and pour over your cream cheese cake filling
open that caramel sundae syrup, and start squeezing it over them apples.
You can put a little syrup or put a lot, my family likes a lot.

Now place back in the frig. You can do it, you can wait until it is chilled
for about 1-2 hours. Then take out and enjoy.

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BAJA PORK TACOS






1 (5 lb) pork loin
3 (7 oz) cans chopped green chilies
1 packet reduced-sodium taco seasoning
1 Tbsp. ground cumin
tortillas shells (hard or soft)
3 cups shredded lettuce
1 1/2 cups shredded cheese

Place pork loin in slow cooker or roaster.
In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork. Cover and cook on low until meat is tender and falls apart.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks.
Spoon 1/4 cup onto each tortilla; top with your choice of lettuce, cheese, and salsa.


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Mini Cookie Nests



Servings: 24
Ingredients:
1 packaged roll of refrigerated Sugar Cookie Dough
Mini Muffin pan
1 Container of frosting ( I used green)
1 package of Shredded Coconut
Green and Yellow food coloring
1 Ziplock bag
Cadbury Chocolate Eggs
Directions:
Set oven to temp according to package directions
To color coconut use a small ziploc bag and place coconut inside adding color... 8 drops of green and 4 drops of yellow with a teaspoon of water and shake bag until all colored..set out to dry out a bit.
Slice cookie dough and half the slices and roll into a ball and place in un greased mini muffin tin and bake for 7-8 minutes.
When cooled remove from tin and add a tiny bit of frosting to the top and push colored coconut into it and add chocolate egg!!!

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Fast-n-Easy Burritos



OH YA.... These were a big hit at lunch today!!!
 Fast-n-Easy Burritos

You will Need:
2lbs of Ground Beef
2 16 oz cans of refried beans
1 10 0z can of Rotel drained (diced tomatoes and green chillies)
1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup)
Pkge of 10 in. flour tortillas warmed
Small pkge of shredded cheddar cheese
Sour cream (optional)

Cook your ground beef
Stir in the Refried Beans, Rotel, and chili sauce...heat through
Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately
Enjoy~

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Alicia's Testimonial



OMG WOOOOOHOOOOOOOOOOO >>> Alicia YOU GOT THIS!!!!!!
Here is my story!!
My name is Alicia and I started my journey with skinny fiber in September 2013. Before skinny fiber I gained a lot of weight having three kids. I was really in denial about just how big I was until July of 2013 when I had a picture taken with my girls and took a look at myself…..WOW! I had liked this post about skinny fiber and had been paying attention to the testimonies of those that were on it. I decided it couldn’t hurt to try it. Well my first month I lost a few pounds and some inches, then at my 90 days I had lost 21lbs. and 17 inches. I just kept right on going right into my next 90 day challenge and I have now lost 47lbs. I know people will say all you need to do is eat healthy and exercise, but I am going to be honest I had looked to food for comfort. While on skinny fiber I have not exercised, unless you count the five times I went to the gym! I do keep track of the amount of food I eat, but I eat what I want most of the time…and guess what I am still losing. This product is real and it does work! I plan on continuing my journey with skinny fiber for life! I love this product!!!
The first pic was in July 2013 2 months before I started Skinny Fiber! The second pic is me just a few days ago taken in March 2014.
This was one of the most difficult things I did, putting my picture up for all to see. I did it because I want people to see that Skinny Fiber truly works!! Look at the pic and you can see the proof!

Get your Skinny on! 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! NO KIDDING!! 30 Day MONEY BACK GUARANTEE!!
Start here->>http://cameron17.SkinnyFiberPlus.com/

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Oil pulling



Oil pulling has been around for years, which makes me mad I’ve only just found out about it. It’s an ancient Ayurvedic technique that basically involves you swishing oil in your mouth for 20 minutes (no more no less) & it pulls toxins out of your body through your mouth. The idea behind it is pretty simple stupid- the oil is “sticky” and when you swish it around in your mouth bacteria gets stuck in the oil & dissolves.

It’s easy to do. Pick an oil, you can use ORGANIC coconut oil or sesame oil (I prefer coconut cause it also has anti-bacterial, anti-fungal, & anti-inflammatory properties), put anywhere from a teaspoon to a tablespoon (depending on what you can handle) in your mouth, swish for 20 minutes.

I know, I know you are freaking out about the 20 minute thing, but TRUST me when I say- it flies by. Something about the whole process is relaxing to me. No talking, just swishing. Pull the oil through your teeth & make sure NOT to swallow it. Once you start, that oil fills up with toxins (the ones you’re going to get rid of), you don’t want to swallow!! When your timer beeps, spit out the toxic waste into a plastic baggy or directly into the trash. Don’t spit it down the drain cause the oil will solidify again & mess up your pipes.

I mean… they are pretty much endless & differ for everyone, but some of the big ones are–

+ Whitens teeth

+ Strengthens your gums/teeth/& jaw. It helps with sensitive teeth & even has reported to help TMJ sufferers like myself.

+ Prevents cavities & gingivitis. Some people even reported it HEALED their cavities?! Not sure about that one… but who knows?!

+ Helps get rid of acne/ eczema/ psoriasis/ & other skin care issues.

+ General body detox.

+ Cures a hangover (hallelujah!!!) & a migraine.

+ Helps with sleep issues.

+ Clears out your sinuses & helps allergy sufferers.

+ If you have halitosis, oil pulling has been a big savior for many sufferers & your morning breath will get MUCH better (you can now kiss your S.O. good morning w/o them cringing!).

+ Helps with general pain issues.

+ Manages any weird hormonal imbalances.

+ & so so so so much more. If I listed everything people say, this would be the longest blog post ever. People rant & rave about oil pulling, & I can see why!!!

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Jessica's Testimonial




OMG EEEEEEE Look what Jessica Has to say   WTG!!!!!

Here are my results with Skinny Fiber ! Love my Skinny Fiber ! I am healthier and happier and have natural energy ! Feel full longer and snack way less and my cravings are way down !

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