Scroll down for Today’s Recipe: Basil Parmesan Perch

Hi there,

Did you see that Jean Simmons’ SANE success story made it onto the cover of Women’s World magazine?!

She dropped TEN dress sizes at age 80… and that’s just the start!

She went from the dementia ward of a nursing home to dropping over 63 lbs without any dangerous dieting or excessive exercise… and all fact-checked and medically verified.

See exactly how Jean quickly dropped 10 dress sizes without giving up her favorite foods here >>

 

To your good health,

 

Jonathan Bailor, (347) 979-1735
Chief Research Director | SANE.MD
New York Times Bestselling Author
Father of Aavia, Keirra, and Amarra

PS When I asked our Ivy League Trained Medical Director Dr. Matthew Olesiak if Jean’s story surprised him, he said:

“I’m not surprised because that same ‘thyroid switch’ enables the female body to release stored fat while increasing the rate of fat-burning by up to 300% in clinical studies.”

Recipe of the Day: Basil Parmesan Perch

Ingredients

 

•	2 tablespoons coconut flour
•	2 tablespoons grated parmesan cheese
•	1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
•	1/2 teaspoon paprika
•	1 dash pepper
•	1 lb ocean perch (or other lean fish filets)
•	1 tablespoon butter, melted
•	1 tablespoon chopped fresh parsley

Directions

1. Move oven rack to position slightly above middle of oven.

 

2. Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray.

 

3. Mix all ingredients except fish, butter, and parsley.

 

4. Brush one side of fish with butter, dip into crumb mixture.

 

5. Place fish, coated sides up, in pan.

 

6. Bake uncovered 15 to 20 mins, or until fish flakes easily with fork.

 

7. Sprinkle with Parsley!

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