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We’ve all tried so many diets we’ve become self-proclaimed experts. Truly believing we have a handle on why we do not keep the pounds off! We start strong, but it quickly gets boring.
I will share how I peeled off the weight by blending days of vegetarian foods; and how I used these foods as a base that can incorporate meat and chicken feasts to feed the whole family!
Growing up on deli and brisket made me an unconscious eater. Hobnobbing at restaurants, eating while driving, courting my wife… were all perfect excuses to be indulgent.
Was I a mindless/emotional eater? Addicted to food? ALL of the above!
In 2012, I weighed in at 220 lbs., and at 5 ft. 8 inches I resembled a smiling fire hydrant! My blood pressure hit stroke inviting levels. My buddy demanded I run to my internist and get an EKG.
It then occurred to me that something was very wrong!
Chronic illness, insomnia, Food Allergies, Obesity and Diabetes have become the norm. Diabetes is the fastest growing disease in the U.S. More than 100 million Americans are not getting enough sleep, and 1 in 13 children have food allergies.
I bet you’re wondering how a big boy like me finally lost the weight…
As New Jersey’s self-proclaimed chili fanatic, I chose my favorite dish to create a meal plan, combining veggie days without sacrificing my meat/seafood days! However, the chili I purchased was tasty–but sent me running to the bathroom, the gourmet version was tasteless. I knew I needed to cook for myself and get my life back!”
My wife began taking my soon to be famous vegan chili to work. For the next three years, I made it for charity and sold more than I could produce!
After researching plant-based, gluten-free diets which I ate four days a week, plus wild-caught seafood, along with my choice of a 6 ounce portion of protein, I managed to become allergy free, stop that annoying snoring, plus there was a bonus: my energy levels soared!
For recipes, visit: www.manolosbestchili.com.
How do you go about taking a home cooked recipe from your kitchen into a grocery chain with no prior commercial or retail experience? Develop an affordable, high-quality meal solution for families, healthy eaters, and people who suffer from food allergies.
I knew preparation was important, so I hired food scientists/consultants and immersed myself in self-study. Soon thereafter Manolo’s Best Farmstand Chili was born!! The product line features The Original Cinnamon Spiced Chili and Roasted Sweet Potato Soup, both Vegan, Gluten-Free and Soy-Free!
Pre-pandemic we shared tastings and heard heartwarming testimonies from parents whose children had gluten intolerance but were able to enjoy our food! They deeply appreciated the nutritious meals they could easily whip up and serve – using Manolo’s Best Chili or Roasted Sweet Potato Soup!
We also discovered our products appealed to kids! Families added rice, turkey, used it as a topping and even served it at Thanksgiving dinner! We are Vegan Certified, and our transparent ingredient list is especially important to customers with severe food restrictions.
Manolo’s success would not have been possible without the support of Whole Foods’ leadership and team members.
Manolo’s Best products are available in WFM stores in the Mid-Atlantic and Midwest regions–143 stores, across 14 states!
If my story helps others live a better life, it makes the years of hard work worthwhile.
WE CREATED A MISSION DRIVEN ENTERPRISE:
Determined to pay it forward, we hire caretakers (moms/wives) of injured veterans yellowribbonfund.org); and we’ve now established paid internships for our non-profit beneficiary: (CSLAP.ORG) based in the Rio Grande Valley.
Investment in our youth is imperative to helping them develop essential skillsets that aid them in achieving success after their college education.
We are living proof it’s possible to do well while doing good!!
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