 | | Scroll down for Today's Recipe: Beans and Greens Soup | | | Hey there, | | Time is running out, and we don't want you to miss this incredible opportunity to stock up on Vitaae during our Annual Stock Up & Save Sale!
Right now, you can buy 6 bottles and get 6 more absolutely free – that's double the value for the same price!
But this offer ends tonight, so now is the time to take advantage of this once-a-year deal.
Why Vitaae?
Vitaae is designed to help you feel your best every day, and here's what it can do for you: - Goodbye, phlegm and constant cough: Vitaae's unique formula supports respiratory health, helping you breathe easy all year round.
- Boost your mental clarity: Stay sharp and focused, no matter what the day throws your way.
- Fight fatigue: Enjoy a natural, steady energy boost without jitters or crashes.
With Vitaae in your routine, you're not just getting vitamins – you're investing in a healthier, more vibrant you.
Don't Wait!
This is your last chance to grab 12 bottles for the price of 6. Imagine the peace of mind knowing you've stocked up on a product that helps you live your best life, phlegm-free and full of vitality.
Click Here to Buy 6, Get 6 Free Before Midnight!
Don't miss out – your future self will thank you!
Here's to your health, |
|
|
Jonathan Bailor, (347) 979-1735
Chief Research Director | SANE.MD
New York Times Bestselling Author
Father of Aavia, Keirra, and Amarra | .jpg) |
|
|
|  | | Today's Recipe: Beans and Greens Soup |  | | Ingredients 1 tbsp extra-virgin olive oil 3 sprigs sage, plus 1 ½ teaspoons chopped fresh sage leaves 3 cloves garlic, peeled, 2 thinly sliced Kosher salt and red-pepper flakes 3 medium carrots, peeled and sliced into ¼-inch rounds (¾ cup) ½ cup dry white wine, such as Sauvignon Blanc 2 cans (each 15 ounces) cannellini beans, rinsed and drained 4 cups low-sodium vegetable broth 4 cups assorted baby greens, such as kale, spinach, and chard Grated Parmesan or Grana Padano, for serving Directions
Heat skillet to medium-high heat. Add 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve with cheese and a drizzle of oil.
| |  | | Copyright © 2025 SANESolution, All rights reserved.
This email may be considered an advertising or promotional message. You received this because you signed-up with SANESolution a while back, but I don't want to be a bother :-) To stop getting subscriber-only savings, recipes, and tips, please unsubscribe below.
Privacy Policy
Our mailing address is:
227 Bellevue Way NE, Suite 257, Bellevue, WA 98004, USA You can update your preferences or unsubscribe from this list |
|
|
No comments:
Post a Comment