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The SUPREME Guide to It Works Body Wraps!

With the increasing demand for the It Works Body Wrap, and the plethora of scattered information around the web, we set down to write this guide to the wrap otherwise known as the Ultimate Body Applicator.  Our hope is this guide will aide distributors and customers alike with tips for usage, answers to the most common faqs and best practices for the greatest results. 

Please watch this 3 minute video which will explain our IT Works biz!

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Pineapple Whip

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Ingredients
  • 1 fresh pineapple, peeled, cored and chopped
  • 1 cup almond milk
  • 1 tablespoon honey (optional, for authentic sweetness)
 Instructions
  1. To get started, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer. As you can see from the picture below, the frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher.
  2. This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the frozen pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.
  3. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.
  4. For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!
  5. Any leftovers can be frozen in an ice cube tray, and used in smoothies later.

Serves 4-6

recipe/photo via  http://detoxinista.com/2013/02/pineapple-whip/

Healthy Artichoke and Spinach Dip

Healthy Spinach And Artichoke Dip

  10-ounce bag fresh spinach

6 ounces (3/4 block) 1/3-less-fat cream cheese, softened

6 ounces (3/4 block) fat-free cream cheese, softened

1/2 cup fat-free sour cream

1 1/2 cups part-skim mozzarella, shredded

1 (14-ounce) can artichoke hearts, drained and chopped

1/4 teaspoon freshly ground black pepper

3 garlic cloves, crushed (not minced)

6 tablespoons shredded parmesan cheese, divided

1.      Preheat oven to 350°F.

2.      Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.

3.      In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.

4.      Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly.

 

recipe & photo via www.joeydfitness.com