The Scoop On: Plexus Block

I started a new series on my blog highlighting different Plexus products.  Check out my last post about Plexus Slim.

This post is dedicated to one of my favorites…Plexus Block.

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What is it?

Plexus block does just what you think it would do… it blocks starches and sugars from converting to glucose in the body.  Block slows the absorption of starch and sugar for healthy glucose levels and can help to reduce starch and sugar from converting to glucose in the body by up to 48%.

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I don’t eat a ton of starchy foods…it doesn’t sit well with my UC.  But there are times I like to eat cupcakes and drink wine.  So, I take 2 pills of block 30 minutes before my meal and it helps so much!

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The main ingredient is white kidney bean extract…hello…Dr. Oz has been talking about that for years!  The other is brown seaweed blend.

What do those ingredients do?

The active ingredient in white kidney bean extract is something called “phaseolus vulgaris” which interferes with the pancreas’s ability to secret alpha-amylase. In other words, it’s blocking the enzyme necessary for starch digestion.  So,  the starch will then pass through the digestive tract intact without being broken down into simple sugars and possibly later being stored as fat.  Yay!

Brown seaweed is a source of fucoxanthin.  There have been many studies that show  fucoxanthin  supplements can aid weight loss and reduce liver fat.  Here’s a visual that helped me understand it….when you place dried brown seaweed in a glass, then add water, it expands.  Filling up your stomach so you eat less.   Seaweed also has iodine…which most Americans do not get enough of.

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See…it just works out so perfectly…Before/During/After.   (I will highlight Probio5 next…in the mean time, check out the video I made explaining why I love it…CLICK HERE)

I really enjoyed this Youtube video explaining more about how Block works.  Click HERE to watch it.

I have a special coupon code to save you 15% off your next order…but hurry!  It expires on April 15th!

The Cellar at Duckworth’s

My first experience with #dinnerfortwelve was awesome!  We went to The Cellar with some other couples and celebrated my friend Lisa’s birthday.

The Cellar at Duckworth’s is an American gastropub and known for their specialty beers and signature cocktails.  It is inspired by the early 1900s, (the underground space built originally in 1912) The Cellar has a speakeasy, prohibition-era feel with its original brick walls and exposed ceiling joists.   It is small, dark and cozy, and they don’t take reservations after 7pm, so plan accordingly.

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I love getting dressed up with my hubby for a nice dinner out!  Bonus points that we don’t have to get a sitter anymore.  My daughter took this right before we left.  The Cellar is pretty dark, and so the other pictures are darker.

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Drinks:  A friend and I split a bottle of the Kaiken Malbec and Daniel got a  NoDa Jam Session..  (support local!)  Some of my friends did order the cocktails and said they were fabulous!

Drink Summary:  Order what you like and plenty of it.

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App One:  char-grilled bluepoint oysters with creole butter, pecorino, baguette. (These were good, but I like my oysters simple…  raw with some lemon juice.

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App Two:  Expresso rubbed lam carpaccio with cured beets, mustard seeds, gherkins, and parmesan. (Again…this was good and I love the fancy name.  But I could make something pretty similar at home.  I mean, this was basically a high end lunchable.)

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App Three:  Tuna Tartare with sesame seeds, chunky guacamole, chile oil, and wonton crisps. (I would get this again in a heartbeat!)

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App Four:  dried garbanzo bean hummus with feta, cucumber, tomato, zaatar, and bread crisps.  (most of this went home to feed the chickens, so you can be the judge there.)

App Summary:  Get the Tuna Tartare…I will go back and try the caramelized brussels and the truffle mac and cheese.

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My Main:  butter basted scallops with currants, cauliflower, turmeric, chorizo.  This was like a little party in my mouth and I loved every bite.

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Daniel’s Main:  ribeye…they cook their steaks at 1800 degrees for a charred finish.  The tiny bite he gave me was amazing…and so was the arugula salad that came with it!

Main Dish Summary:  Yes to both of these…other table favorites were the filet and shrimp and grits.

We did not leave any room for dessert, but they have a cornflake crusted french toast with carrot cake that looked pretty awesome!

Its A Pleasant Life Rating:  4 stars

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