mk0precisionathmejxw.kinstacdn.com€¦ · 21/05/2020 · cinnamon 222 18g saturated 1g trans 0g...

https://www.precisionathletics.ca/


Orange Immunity BoosterSmoothie

Orange Immunity BoosterSmoothie

Spinach, Tomato & GoatCheese Scramble

Spinach, Tomato & GoatCheese Scramble

Green Apple CinnamonSmoothie

Green Apple CinnamonSmoothie

Tuna Salad Stuffed Avocadowith Hot Sauce

Cashews & Clementines Cashews & Clementines Maple Roasted Almonds Cashews & Clementines

Baked Salmon with Broccoli& Quinoa

Steak with Balsamic Jus Slow Cooker RotisserieChicken

Roasted Brussels SproutsCaesar Salad

Butter Chicken andCauliflower Rice

15 Minute Tilapia

Broiled Grapefruit Fresh Strawberries Broiled Grapefruit Fresh Strawberries Broiled Grapefruit

Baked Salmon with Broccoli& Quinoa

Steak with Balsamic Jus Slow Cooker RotisserieChicken

Roasted Brussels SproutsCaesar Salad

Butter Chicken andCauliflower Rice

Maple Roasted Almonds Fresh Strawberries

Fresh Strawberries


1296

55g

Saturated 9g

Trans 0g

Polyunsaturated 12g

Monounsaturated 30g

146g

Fiber 30g

Sugar 63g

70g

Cholesterol 108mg

Sodium 527mg

Potassium 3664mg

Vitamin A 23027IU

Vitamin C 389mg

Calcium 545mg

Iron 11mg

Vitamin D 77IU

Vitamin E 9mg

Thiamine 1.2mg

Riboflavin 1.7mg

Niacin 25mg

Vitamin B6 3.0mg

Folate 483µg

Vitamin B12 6.6µg

Phosphorous 1076mg

Magnesium 408mg

1546

77g

Saturated 23g

Trans 0g

Polyunsaturated 11g

Monounsaturated 33g

140g

Fiber 27g

Sugar 60g

82g

Cholesterol 186mg

Sodium 612mg

Potassium 3842mg

Vitamin A 27923IU

Vitamin C 438mg

Calcium 650mg

Iron 16mg

Vitamin D 40IU

Vitamin E 8mg

Thiamine 1.2mg

Riboflavin 1.8mg

Niacin 21mg

Vitamin B6 3.1mg

Folate 555µg

Vitamin B12 8.4µg

Phosphorous 1255mg

Magnesium 452mg

1725

92g

Saturated 28g

Trans 0g

Polyunsaturated 12g

Monounsaturated 38g

68g

Fiber 16g

Sugar 34g

156g

Cholesterol 873mg

Sodium 3146mg

Potassium 3618mg

Vitamin A 23701IU

Vitamin C 165mg

Calcium 541mg

Iron 18mg

Vitamin D 105IU

Vitamin E 17mg

Thiamine 1.0mg

Riboflavin 2.7mg

Niacin 44mg

Vitamin B6 3.6mg

Folate 417µg

Vitamin B12 6.6µg

Phosphorous 1797mg

Magnesium 405mg

1618

86g

Saturated 17g

Trans 0g

Polyunsaturated 17g

Monounsaturated 43g

66g

Fiber 22g

Sugar 23g

153g

Cholesterol 863mg

Sodium 2925mg

Potassium 3805mg

Vitamin A 16289IU

Vitamin C 281mg

Calcium 455mg

Iron 18mg

Vitamin D 103IU

Vitamin E 19mg

Thiamine 1.0mg

Riboflavin 2.4mg

Niacin 47mg

Vitamin B6 3.7mg

Folate 354µg

Vitamin B12 3.3µg

Phosphorous 1773mg

Magnesium 369mg

1384

76g

Saturated 21g

Trans 0g

Polyunsaturated 13g

Monounsaturated 36g

129g

Fiber 34g

Sugar 67g

66g

Cholesterol 160mg

Sodium 1171mg

Potassium 3906mg

Vitamin A 8628IU

Vitamin C 485mg

Calcium 830mg

Iron 15mg

Vitamin D 102IU

Vitamin E 13mg

Thiamine 0.8mg

Riboflavin 1.1mg

Niacin 20mg

Vitamin B6 2.5mg

Folate 419µg

Vitamin B12 0.8µg

Phosphorous 892mg

Magnesium 336mg

956

36g

Saturated 14g

Trans 0g

Polyunsaturated 5g

Monounsaturated 14g

112g

Fiber 29g

Sugar 68g

60g

Cholesterol 120mg

Sodium 1319mg

Potassium 3728mg

Vitamin A 18554IU

Vitamin C 405mg

Calcium 851mg

Iron 12mg

Vitamin D 246IU

Vitamin E 12mg

Thiamine 0.6mg

Riboflavin 1.1mg

Niacin 18mg

Vitamin B6 2.1mg

Folate 524µg

Vitamin B12 2.0µg

Phosphorous 691mg

Magnesium 313mg

36%

43%

21%

44%

35%

21%

48%

16%

36%

47%

16%

37%

47%

35%

18%

32%

44%

24%


Magnesium 408mg

Zinc 7mg

Selenium 124µg

Magnesium 452mg

Zinc 11mg

Selenium 92µg

Magnesium 405mg

Zinc 14mg

Selenium 146µg

Magnesium 369mg

Zinc 11mg

Selenium 135µg

Magnesium 336mg

Zinc 6mg

Selenium 42µg

Magnesium 313mg

Zinc 3mg

Selenium 74µg


Apple

Avocado

Banana

Clementines

Grapefruit

Kiwi

Lemon

Lime

Navel Orange

Strawberries

Maple Syrup

Almonds

Black Pepper

Cashews

Cayenne Pepper

Chili Powder

Cinnamon

Curry Powder

Dried Thyme

Garam Masala

Ground Flax Seed

Italian Seasoning

Onion Powder

Paprika

Pumpkin Seeds

Red Pepper Flakes

Sea Salt

Sea Salt & Black Pepper

Slivered Almonds

Turmeric

Baby Spinach

Basil Leaves

Broccoli

Brussels Sprouts

Cauliflower

Celery

Cherry Tomatoes

Garlic

Ginger

Radishes

Sweet Potato

Yellow Onion

Organic Coconut Milk

Quinoa

Tomato Paste

Tuna

Pureed Pumpkin

Beef Tenderloin

Chicken Breast

Extra Lean Ground Chicken

Feta Cheese

Goat Cheese

Salmon Fillet

Tilapia Fillet

Whole Roasting Chicken

Balsamic Vinegar

Capers

Coconut Oil

Dijon Mustard

Extra Virgin Olive Oil

Tabasco Sauce

Egg

Unsweetened Almond Milk

Water


Orange Immunity Booster Smoothie10 minutes

Pureed Pumpkin

Banana (frozen)

Turmeric

Cinnamon

Ginger

Ground Flax Seed


Navel Orange (peeled and sectioned)

Maple Syrup

221

3g

Saturated 0g

Trans 0g

Polyunsaturated 1g

Monounsaturated 1g

50g

Fiber 10g

Sugar 29g

5g

Cholesterol 0mg

Sodium 70mg

Potassium 754mg

Vitamin A 19636IU

Vitamin C 93mg

Calcium 284mg

Iron 3mg

Vitamin D 38IU

Vitamin E 2mg

Thiamine 0.2mg

Use steamed sweet potato instead.

Add protein powder, hemp seeds or nut butter.

Sweeten with raw honey or soaked dates instead.

Place all ingredients into your blender and blend very well until creamy. Pourinto glasses and enjoy!


Riboflavin 0.3mg

Niacin 1mg

Vitamin B6 0.4mg

Folate 74µg

Vitamin B12 0µg

Phosphorous 91mg

Magnesium 70mg

Zinc 1mg

Selenium 1µg


Spinach, Tomato & Goat Cheese Scramble20 minutes


Egg (whisked)

Cherry Tomatoes (halved)

Baby Spinach

Sea Salt

Black Pepper

Goat Cheese (crumbled)

Basil Leaves (chopped)

268

19g

Saturated 6g

Trans 0g

Polyunsaturated 3g

Monounsaturated 7g

6g

Fiber 2g

Sugar 3g

20g

Cholesterol 470mg

Sodium 566mg

Potassium 557mg

Vitamin A 4672IU

Vitamin C 21mg

Calcium 139mg

Iron 4mg

Vitamin D 103IU

Vitamin E 3mg

Thiamine 0.1mg

Riboflavin 0.7mg

Heat a large skillet over medium heat. Add olive oil.

In a mixing bowl, whisk together eggs, cherry tomatoes, spinach, sea salt andblack pepper. Mix well. Transfer to the skillet and stir continuously whilecooking to scramble. Once eggs are cooked through, remove from the heatand divide into bowls. Top with goat cheese and basil leaves. Enjoy it while it'shot!


Niacin 1mg

Vitamin B6 0.4mg

Folate 135µg

Vitamin B12 1.1µg

Phosphorous 287mg

Magnesium 55mg

Zinc 2mg

Selenium 39µg


Green Apple Cinnamon Smoothie10 minutes

Apple (peeled, cored and chopped)

Kiwi (peeled and sliced)

Ground Flax Seed

Cinnamon


Baby Spinach

260

6g

Saturated 0g

Trans 0g

Polyunsaturated 3g

Monounsaturated 2g

52g

Fiber 13g

Sugar 32g

6g

Cholesterol 0mg

Sodium 214mg

Potassium 1002mg

Vitamin A 6348IU

Vitamin C 153mg

Calcium 591mg

Iron 3mg

Vitamin D 101IU

Vitamin E 4mg

Thiamine 0.1mg

Riboflavin 0.3mg

Niacin 1mg

Vitamin B6 0.3mg

Folate 156µg

Place apple, kiwi, ground flax, cinnamon and almond milk in a blender andblend well. Then add in baby spinach and blend again. Pour and enjoy!


Vitamin B12 0µg

Phosphorous 97mg

Magnesium 98mg

Zinc 1mg

Selenium 1µg


Tuna Salad Stuffed Avocado with Hot Sauce20 minutes

Avocado

Tuna (drained and flaked)

Celery (finely diced)

Baby Spinach (finely chopped)

Garlic (clove, minced)

Dijon Mustard


Lemon (juiced)

Sea Salt & Black Pepper (to taste)

Tabasco Sauce

261

17g

Saturated 3g

Trans 0g

Polyunsaturated 2g

Monounsaturated 11g

10g

Fiber 7g

Sugar 1g

18g

Cholesterol 30mg

Sodium 323mg

Potassium 740mg

Vitamin A 1007IU

Vitamin C 15mg

Calcium 43mg

Iron 2mg

Vitamin D 39IU

Vitamin E 3mg

Add 1/4 cup sunflower seeds.

Use halved bell peppers or carved out tomatoes instead. Roastthem first for some extra yum.

Use a can of white beans instead.

Cut your avocados in half and discard the pits. Scoop about 3/4 of the avocadoflesh out of each avocado half so that just a bit of avocado remains in the shell.Place the avocado flesh you carved out in a large mixing bowl and mash with afork.

Add tuna, celery, baby spinach, minced garlic, mustard, extra virgin olive oiland lemon juice. Season with sea salt and pepper to taste and mix well.

Use a spoon to pack the tuna salad back into the avocado halves. Drizzle withdesired amount of tabasco. Enjoy!


Thiamine 0.1mg

Riboflavin 0.2mg

Niacin 10mg

Vitamin B6 0.6mg

Folate 108µg

Vitamin B12 2.1µg

Phosphorous 177mg

Magnesium 57mg

Zinc 1mg

Selenium 59µg


Cashews & Clementines5 minutes

Cashews

Clementines

267

16g

Saturated 3g

Trans 0g

Polyunsaturated 3g

Monounsaturated 9g

29g

Fiber 4g

Sugar 15g

7g

Cholesterol 0mg

Sodium 7mg

Potassium 456mg

Vitamin A 0IU

Vitamin C 72mg

Calcium 60mg

Iron 2mg

Vitamin D 0IU

Vitamin E 1mg

Thiamine 0.2mg

Riboflavin 0.1mg

Niacin 1mg

Vitamin B6 0.2mg

Folate 59µg

Vitamin B12 0µg

Phosphorous 200mg

Magnesium 104mg

Zinc 2mg

Selenium 4µg

Divide into bowls and enjoy!


Maple Roasted Almonds10 minutes

Almonds

Maple Syrup

Cinnamon

222

18g

Saturated 1g

Trans 0g

Polyunsaturated 4g

Monounsaturated 11g

12g

Fiber 5g

Sugar 5g

8g

Cholesterol 0mg

Sodium 1mg

Potassium 275mg

Vitamin A 3IU

Vitamin C 0mg

Calcium 108mg

Iron 1mg

Vitamin D 0IU

Vitamin E 9mg

Thiamine 0.1mg

Riboflavin 0.5mg

Niacin 1mg

Vitamin B6 0.1mg

Folate 16µg

Vitamin B12 0µg

Phosphorous 172mg

Magnesium 98mg

Zinc 1mg

Place almonds in a frying pan and toast over medium heat. When slightlybrowned, add maple syrup and cinnamon and stir well. Turn heat back to low.Continuously stir almonds until they become sticky (about 2 minutes).

Remove from heat and spread almonds onto a piece of parchment paper. Letdry for 10 minutes. When cool, break apart and place single portions in snack-sized baggies for an easy grab-and-go snack.


Selenium 2µg


Baked Salmon with Broccoli & Quinoa20 minutes

Salmon Fillet


Broccoli (sliced into smallflorets)


Quinoa (uncooked)

Water

Lemon (sliced into wedges)

480

19g

Saturated 3g

Trans 0g

Polyunsaturated 6g

Monounsaturated 9g

40g

Fiber 8g

Sugar 3g

39g

Cholesterol 78mg

Sodium 126mg

Potassium 1515mg

Vitamin A 1197IU

Vitamin C 165mg

Calcium 132mg

Iron 4mg

Vitamin D 0IU

Vitamin E 3mg

Thiamine 0.6mg

Riboflavin 0.9mg

Niacin 13mg

Store covered in the fridge up to 2 days.

Cook the quinoa ahead of time.

Use tofu steaks instead of salmon fillets.

Preheat the oven to 450ºF (232ºC) and line a baking sheet with parchmentpaper.

Place the salmon fillets on the baking sheet and season with sea salt and blackpepper.

Toss the broccoli florets in olive oil and season with sea salt and black pepper.Add them to the baking sheet, arranging them around the salmon fillets. Bakethe salmon and broccoli in the oven for 15 minutes, or until the salmon flakeswith a fork.

While the salmon cooks, combine the quinoa and water together in asaucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and letsimmer for 12 to 15 minutes, or until all water is absorbed. Remove lid and fluffwith a fork. Set aside.

Remove the salmon and broccoli from the oven and divide onto plates. Servewith quinoa and a lemon wedge. Season with extra sea salt, black pepper andolive oil if you like. Enjoy!


Vitamin B6 1.7mg

Folate 229µg

Vitamin B12 4.5µg

Phosphorous 598mg

Magnesium 165mg

Zinc 3mg

Selenium 60µg


Steak with Balsamic Jus15 minutes

Coconut Oil

Beef Tenderloin (sliced intosteaks)


Balsamic Vinegar

Dijon Mustard

Baby Spinach

Slivered Almonds (toasted)

Lemon (juiced)

Feta Cheese (crumbled)

532

39g

Saturated 17g

Trans 0g

Polyunsaturated 1g

Monounsaturated 14g

10g

Fiber 2g

Sugar 6g

30g

Cholesterol 108mg

Sodium 408mg

Potassium 897mg

Vitamin A 7073IU

Vitamin C 23mg

Calcium 151mg

Iron 6mg

Vitamin D 2IU

Vitamin E 2mg

Skip sauteing the spinach and make a raw salad instead.

Heat coconut oil in a large skillet over medium-high heat. Season both sides ofthe steaks generously with sea salt and black pepper. Place steaks in the skillet.Flip once and cook to desired doneness. We like about 5 minutes per side formedium-rare, but it depends on the thickness of your steak. Transfer steaks to aplate and cover with foil.

Add balsamic vinegar to the skillet and bring to a boil. Let boil for 1 to 2minutes or until it begins to thicken. Remove from heat and whisk in mustardand any excess liquid that has drained off the steaks. Transfer to a bowl and setaside.

Place the skillet back over medium heat. Add baby spinach and saute just untilwilted. Remove from heat and stir in slivered almonds, lemon juice and feta.

Plate steak and drizzle with balsamic mustard sauce. Serve with sauteedspinach salad on the side. Enjoy!


Thiamine 0.2mg

Riboflavin 0.5mg

Niacin 5mg

Vitamin B6 0.7mg

Folate 158µg

Vitamin B12 3.9µg

Phosphorous 331mg

Magnesium 94mg

Zinc 5mg

Selenium 26µg


Slow Cooker Rotisserie Chicken4 hours

Whole Roasting Chicken

Sea Salt

Paprika

Onion Powder

Dried Thyme

Italian Seasoning

Cayenne Pepper

Black Pepper

Sweet Potato (diced into 1 inchcubes)

Brussels Sprouts (halved andtrimmed)


636

16g

Saturated 4g

Trans 0g

Polyunsaturated 4g

Monounsaturated 6g

23g

Fiber 6g

Sugar 5g

97g

Cholesterol 295mg

Sodium 2170mg

Potassium 1690mg

Vitamin A 10766IU

Vitamin C 77mg

Rinse chicken and pat dry with paper towels. Remove innards of chicken if notalready done. Crumple up sheets of tinfoil to create 6 to 8 round balls (aboutthe size of a golf ball). Place in the bottom of the slow cooker. This helps toprevent the chicken from sticking to the bottom, cook more evenly and keep itmoist.

Rub the inside of your slow cooker with a bit of olive or coconut oil to make itnon-stick.

In a bowl, combine the sea salt, paprika, onion powder, thyme, italianseasoning, cayenne pepper and black pepper. Rub this spice mix evenly allover the chicken (inside and out).

Place chicken (breast side up) in the slow cooker on top of the foil. Cook 4 to 5hours on high or 8 to 9 hours on low (aim for 1.5 hours per pound). If you have ameat thermometer, the chicken will be perfect when it has an internaltemperature of 165 degrees celsius. Otherwise, you can check that it is cookedthrough just by making a slit in it and make sure it is no longer pink at the bone.

One hour before you are ready to eat, preheat oven to 415. Add choppedsweet potato and brussels sprouts to a large mixing bowl. Add olive oil andseason with sea salt and pepper. Toss well. Line a baking sheet with parchmentpaper and spread the vegetables across evenly. Roast in the oven for 30minutes.

Remove vegetables from oven and increase heat to 450. Line a pan with foil.Ensure chicken is cooked through then transfer it to the foil-lined pan. Placechicken in the oven for 10 minutes to make it crispy.

Remove from oven and carve the chicken. Plate chicken with roasted sweetpotato and brussels sprouts. Enjoy!


Calcium 117mg

Iron 7mg

Vitamin D 0IU

Vitamin E 3mg

Thiamine 0.5mg

Riboflavin 0.8mg

Niacin 37mg

Vitamin B6 2.3mg

Folate 95µg

Vitamin B12 1.6µg

Phosphorous 997mg

Magnesium 146mg

Zinc 6mg

Selenium 79µg

Make our Immunity Boosting Bone Broth.

Omit the black pepper and cayenne.


Roasted Brussels Sprouts Caesar Salad1 hour

Extra Lean Ground Chicken(cooked)

Brussels Sprouts (halved)

Radishes (sliced)

Pumpkin Seeds


Garlic (whole head)

Lemon (juiced)

Dijon Mustard

Sea Salt & Black Pepper

446

33g

Saturated 6g

Trans 0g

Polyunsaturated 6g

Monounsaturated 19g

14g

Fiber 6g

Sugar 3g

27g

Cholesterol 98mg

Sodium 187mg

Potassium 1063mg

Vitamin A 831IU

Vitamin C 98mg

Calcium 68mg

Iron 5mg

Vitamin D 0IU

Vitamin E 4mg

Store in the fridge in an airtight container up to three days.

Cook the ground chicken and make the roasted garlic dressing in advance.

Use any other type of ground meat instead.

Use cooked lentils instead of ground meat.

Preheat oven to 400ºF (204ºC). In a large bowl, toss brussels sprouts with asplash of your olive oil and season with sea salt and pepper. Toss well andplace on baking sheet lined with parchment paper or foil.

Slice the top off of the head of garlic and peel away the skin so the cloves areshowing. Drizzle with olive oil and wrap in foil. Place on the baking sheet withthe brussels sprouts. Place in oven and bake for 30 minutes. At the 30 minutemark, remove the brussel sprouts and let the garlic cook for another 15minutes.

Remove garlic from oven and let cool. When cool enough to handle, pinch thecloves out one-by-one into a food processor/blender. Add the remaining oliveoil, lemon juice, mustard and season with a bit of salt and pepper. Blend untilcreamy.

Place the brussels sprouts, radish and ground chicken into the large mixingbowl and add desired amount of garlic dressing. Toss well. Place in bowl andgarnish with seeds, sea salt and pepper. Enjoy!


Thiamine 0.3mg

Riboflavin 0.4mg

Niacin 7mg

Vitamin B6 0.8mg

Folate 73µg

Vitamin B12 0.6µg

Phosphorous 282mg

Magnesium 51mg

Zinc 2mg

Selenium 14µg


Butter Chicken and Cauliflower Rice30 minutes

Chicken Breast


Yellow Onion (diced)

Garlic (cloves, minced)

Ginger (grated)

Tomato Paste

Paprika

Curry Powder

Garam Masala

Sea Salt

Chili Powder

Water

Organic Coconut Milk (full fat)

Cauliflower

Lime (juiced)

365

21g

Saturated 12g

Trans 0g

Polyunsaturated 1g

Monounsaturated 6g

23g

Fiber 8g

Sugar 10g

25g

Cholesterol 62mg

Sodium 762mg

Skip the chicken breast and replace with chickpeas, lentils orbeans.

Use Greek yogurt instead.

Serve over brown rice or quinoa instead.

Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinachor chopped kale. Or serve it with a side salad.

Refrigerate in an air-tight container for up to 2 - 3 days.

Dice your chicken into cubes and set aside.

Heat olive oil in a large skillet over medium heat. Saute your onion, garlic andginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chillipowder. Cook for 1 to 2 minutes or until fragrant.

Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add inthe water and loosen the paste.

Stir in coconut milk and reduce to simmer for about 5 minutes.

Meanwhile, create your cauliflower rice by adding the florets to the foodprocessor. Process until the cauliflower has a rice-like consistency.

Squeeze lime juice on cauliflower rice and transfer into a bowl.

Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!


Potassium 1165mg

Vitamin A 1432IU

Vitamin C 77mg

Calcium 88mg

Iron 4mg

Vitamin D 1IU

Vitamin E 4mg

Thiamine 0.2mg

Riboflavin 0.3mg

Niacin 10mg

Vitamin B6 1.1mg

Folate 96µg

Vitamin B12 0.2µg

Phosphorous 278mg

Magnesium 64mg

Zinc 1mg

Selenium 22µg


15 Minute Tilapia15 minutes

Water

Cherry Tomatoes

Red Pepper Flakes

Tilapia Fillet


Baby Spinach


Lemon (juiced)

Capers

218

9g

Saturated 2g

Trans 0g

Polyunsaturated 1g

Monounsaturated 6g

9g

Fiber 4g

Sugar 4g

27g

Cholesterol 58mg

Sodium 341mg

Potassium 1142mg

Vitamin A 9570IU

Vitamin C 46mg

Calcium 123mg

Iron 4mg

Vitamin D 144IU

Vitamin E 4mg

Thiamine 0.2mg

Use any type of white fish. Adjust poaching time depending on thickness ofthe fillet.

Double up on the red pepper flakes.

Add water to a skillet, place it over high heat and bring it to a boil. Addtomatoes and red pepper flakes. Set fish on top and season with sea salt andblack pepper. Cover with a lid and cook for 3 minutes.

Remove lid and set the spinach on top of the tilapia. Cover again and let cookfor another 2 minutes or until tilapia flakes with a fork. Use a slotted spoon totransfer the tilapia and vegetables to a plate. Turn off the heat.

In a bowl, combine the olive oil, lemon juice, and capers. Whisk with a fork.

Divide spinach and tomatoes between plates. Top with tilapia and drizzle witholive oil sauce. Season with more sea salt and black pepper if you so desire.Enjoy!


Riboflavin 0.3mg

Niacin 6mg

Vitamin B6 0.5mg

Folate 224µg

Vitamin B12 1.8µg

Phosphorous 271mg

Magnesium 120mg

Zinc 1mg

Selenium 50µg


Broiled Grapefruit15 minutes

Grapefruit

Maple Syrup

67

0g

Saturated 0g

Trans 0g

Polyunsaturated 0g

Monounsaturated 0g

17g

Fiber 1g

Sugar 15g

1g

Cholesterol 0mg

Sodium 1mg

Potassium 199mg

Vitamin A 1187IU

Vitamin C 44mg

Calcium 26mg

Iron 0mg

Vitamin D 0IU

Vitamin E 0mg

Thiamine 0.1mg

Riboflavin 0.2mg

Niacin 0mg

Vitamin B6 0.1mg

Folate 13µg

Vitamin B12 0µg

Phosphorous 10mg

Magnesium 12mg

Zinc 0mg

Selenium 0µg

Sprinkle with shredded coconut after baking.

Sprinkle with a pinch of sea salt before eating.

Wrap leftovers in saran and store in the fridge. Reheat before eating.

Set your oven to broil and move the rack to the top rung.

Slice your grapefruit in half and remove the seeds. Use a knife to carve each halfof the grapefruit around the circumference and through the individual sectionsto make it easier to eat. Place each half on a baking sheet. Brush the flesh ofeach half with maple syrup. Place in the oven and broil for 5 to 10 minutes oruntil the flesh turns golden brown. Keep a close eye to void burning!

Remove grapefruit from oven and let cool for 5 minutes. Dig in with a spoon.Enjoy!


Fresh Strawberries5 minutes

Strawberries

46

0g

Saturated 0g

Trans 0g

Polyunsaturated 0g

Monounsaturated 0g

11g

Fiber 3g

Sugar 7g

1g

Cholesterol 0mg

Sodium 1mg

Potassium 220mg

Vitamin A 17IU

Vitamin C 85mg

Calcium 23mg

Iron 1mg

Vitamin D 0IU

Vitamin E 0mg

Thiamine 0mg

Riboflavin 0mg

Niacin 1mg

Vitamin B6 0.1mg

Folate 35µg

Vitamin B12 0µg

Phosphorous 35mg

Magnesium 19mg

Zinc 0mg

Selenium 1µg

Once strawberries are washed, they tend not to last as long. So do notwash until you are ready to eat.

Wash strawberries under cold water and remove the stems. Dry well. Slice anddivide into bowls. Enjoy!


mk0precisionathmejxw.kinstacdn.com€¦ · 21/05/2020 · cinnamon 222 18g saturated 1g trans 0g...

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