I was talking with a loyal customer, and she was telling me how she has so many restless nights, leaving her tired and dragging at work the next day. She was taking a common over-the-counter supplement, but didn’t like the way it made her feel the next day. Do you ever have days or nights like that? Where you could sleep for 10 hours, but you just don’t feel rested? I shared with her how much our New You has helped me finally get a restful night’s sleep. But I thought I should track it so you can see for yourself just how amazing it is! I conducted my own little sleep experiment using my Fitbit to track my sleep patterns…
The pattern on the left is going straight to bed without a botanically-based supplement. The second is my sleep pattern after taking two of our It Works! New You before heading to bed. Can you see the difference? I tell you what, I can FEEL the difference too!
Visit my site to get your month’s supply today for $89 retail, or only $49 as a Loyal Customer. A restful night’s sleep is TOTALLY worth it!
Lisa is an Independent Distributor with It Works! Global, Inc.
So the other night I was craving a spinach salad, but wanted a yummy, creamy pesto dressing to top it off. I mixed together a few things, and here’s what I came up with:
You can see the spinach, right??? It’s there, see that little spot of green… right there… under the bacon… next to the hard-boiled eggs… and drizzled with:
Creamy Pesto Salad Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 4+ tablespoons Nut-Free Pesto (click for recipe)
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin, cold pressed olive oil
- 2 tablespoons water
- salt & pepper to taste
Whisk together all ingredients, excluding salt & pepper. The dressing will gradually thicken. Add salt & pepper to taste. Chill in refrigerator. Enjoy!
My husband has a few nut allergies, so I made this nut-free alternative. This pesto sauce is perfect to warm up and drizzle over chicken or an omelette, add to your favorite pasta, or even blend into a salad dressing!
- 2 cups loosely packed fresh basil leaves, torn from stems
- 2-4 cloves of garlic
- 1/2 cup extra-virgin, cold pressed olive oil
- 1/4 heaping cup freshly grated parmesan cheese
- 1 tablespoon unsalted butter, soft
- salt & pepper to taste
Combine the basil, garlic, and oil in a food processor, pulsing until finely chopped. With the machine on, slowly add cheese and butter. Add salt & pepper to taste.
Kitchen tips: Wash & thoroughly dry the basil leaves to avoid a soggy pesto sauce. Garlic cloves can vary in size, so start with two cloves, taste & add more as needed. Get a little heavy-handed with the parmesan, it’s ok. Pesto should keep in the refrigerator, covered for up to 5 days.
Now if you absolutely must have nuts, I recommend toasting 1/4 pine nuts in a dry skillet over medium heat, allow them to cool completely, then and add to the processor with the basil & garlic.
Thursday night I attended my company’s One Team One Mission event in Sacramento, CA. It was incredible to hear from Pam Sowder, the woman who brought that crazy wrap thing to all of us some 13 years ago. She started out with a question, “How many of you would like to build an organization that is as big as our company is today?”
My first thought was, “No way! That’s too big!!”
But then she went on to say she believes that each one of us has the potential and opportunity to do so. She went on to say she knows that each one of us could do it. She went on to say she knows this, because SHE did it, and we can too. Thirteen years ago, she was just a girl with a dream. And I am too.
How about you? Do you have a big dream?