[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

MEAL PREP SNACKS

This video has two different snack options that can be used as meal prep throughout the week. For breakfast, dessert, or just after the gym. Both recipes are vegan and dairy free, and the balls are gluten free as well! They’re insanely yummy! Enjoy!

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FULL WEEK MEAL PREP: https://youtu.be/rdJ8PGuLwDc

WHY WE USE COCONUT OIL: https://youtu.be/TgX6FTlz9VQ

HOW TO REHEAT MEAL PREP: https://youtu.be/6bfmefjupu4

HOW TO CALCULATE YOUR MACROS: https://youtu.be/APNQDlrUWWU

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MEAL PREP CONTAINERS: https://amzn.to/1rlgip8

GRILL PAN This is the one we have: https://amzn.to/24rH8tY

CUTTING BOARD: https://amzn.to/1ST5KtF

FOOD SCALE: https://amzn.to/1SvHDiu

Splatter screen: https://amzn.to/1s0oHPp

Coconut Oil: https://amzn.to/2nO4FZc

Rubber Tongs: https://amzn.to/28VUNXn

Garlic Press: https://amzn.to/29cj2w3

Adam swears by these knives: https://amzn.to/2c6BsTt

Our cookware: https://amzn.to/29HWmXt

Small Food Processor: https://amzn.to/1TPAS7Y

Vitamix! Check out all of the different sizes: https://amzn.to/1Z8Vk7M

2 cup glass measuring cup by Pyrex: https://amzn.to/1WhgtOW

Here’s a silicone baking muffin tray: https://amzn.to/22t9YsC

An awesome whisk: https://amzn.to/1VoCJ8I

This is the Pampered Chef Food Chopper we love: https://amzn.to/1t9GDI4

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Silicone baking brush: https://amzn.to/29a4MU6

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9×9 inch Non Stick Pan: https://amzn.to/2aljtGj

MCT oil, we love this one now!: https://amzn.to/2fkEq8Z

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HOW TO STORE THESE

Store in fridge for 2 – 3 weeks
or freezer for 6 months

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If you would like some information on our private nutritional coaching, shoot us an email at fitcouplecooks@gmail.com! We help people in need of better athletic performance, better sleep, more energy, healthy aging and weight loss.

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Granola Bar Ingredients:

1 cup of oats
1 cup of almonds
1 cup of walnuts
1 cup of pitted dates
1/4 cup of coconut oil
1/2 cup of apricots

Balls Ingredients:

1/2 cup pumpkin seeds
1/2 cup shredded coconut
1/2 cup sunflower seeds
1/4 cup Chia seeds
1/4 cup flaxseeds
1 1/2 cups of pitted dates
1/4 cup flaxseed oil
2 tablespoons cocoa powder
1/4 cup goji berries

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GRANOLA BAR MACROS:

For one bar if you cut them into 16 bars:

Protein: 4
Carbs: 16
Fat: 12
Fiber: 3
Cals: 187

Macros for the entire 9×9 tray in case you want to cut it into more or less than 16
Protein: 63
Carbs: 263
Fat: 203
Fiber: 44
Cals: 3006

BALLS MACROS:

For 1 ball, if you make 20 balls:

Protein: 2.5
Carbs: 12.5
Fat: 7.75
Fiber: 2.75
Cals: 128

Whole batch in case you’d like to make more or less than 20:
Protein: 53
Carbs: 254
Fat: 155
Fiber: 55
Cals: 2558

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https://incline.media/Fit-Couple-Cooks/How-to-Meal-Prep-Snacks/1117

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

DESCRIPTION:

Pumpkin chutney South Indian recipe and can be served as raitha with biryani rice.

INGREDIENTS:

Mustard seeds ¼ tsp
Fenugreek seeds 1 pinch
Oil 2 tbs
Yellow pumpkin(finely chopped) 1 cup
Green chillies 5-6 nos
Coriander leaves ¼ bunch
Salt To taste
Yogurt 1 cup
Fresh coconut(grated) 1-2 tbs

METHOD:

1. Take a pan and add mustard seeds, fenugreek seeds and dry roast it, later transfer into blender and blend it once.
2. Heat oil in same pan and add yellow pumpkin, green chillies, coriander leaves and saute into 2 mins, later transfer into blender and add salt to blend into coarse paste.
3. Take a bowl and add yogurt, coarse paste, coconut and mix nicely.
4. Check for seasoning and if required add salt.
5. Now pumpkin chutney is ready to serve with biryani.