[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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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

Here are 3 amazing mini bundt cake recipes; Banana Nut Rum, Strawberry Lemonade, and Chocolate Ganache. Mini desserts are great for every occasion because they are the perfect guilt free size, and you can try multiple mini desserts at once, without overloading on sugar.

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RECIPE BELOW!!!

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RECIPE
Yields: 12 mini bundt cakes
* Double recipes for full Cake

Banana Nut Rum Bundt Cake:
1/2 cup (100g) of sugar
1/4 cup (45g) of brown sugar
2 Tbsp (30mL) of canola oil
1 egg
3/4 cup (90g) of AP Flour
1/2 tsp (4g) of baking soda
1/4 cup (60mL) of spiced or dark rum
2 Tbsp (30g) of softened butter
1/4 cup (60mL) of buttermilk
1/2 tsp (3g) of salt
1 ripe banana
1/2 cup, plus 3 Tbsp of walnuts, divided

Glaze:
1 cup (100g) of powdered sugar
1/4 cup (60mL) of spiced or dark rum

Strawberry Lemonade Bundt Cake:
3/4 cup (150g) of sugar
2 Tbsp (30mL) of canola oil
1 egg
1 tsp (5mL) of vanilla extract
1/4 cup (60mL) of strawberry puree
1/4 cup (60mL) of lemon juice
3/4 cup (90g)of AP Flour
1/2 tsp (4g) of baking soda
2 tbsp (30g) of softened butter
1/4 cup (60mL) of buttermilk
1/2 tsp (4g) of salt

Glaze:
1 cup (100g) of powdered sugar
2 tbsp (30mL) of lemon juice
2 tbsp (30mL) of strawberry puree

Chocolate Ganache Bundt Cake:
3/4 cup (150g) of sugar
2 Tbsp (30mL) of canola oil
1 egg
1 tsp (5mL) of vanilla extract
1/2 cup (55g) of unsweetened cocoa powder
1/4 cup (60mL) of coffee
3/4 cup (90g) of AP Flour
1/2 tsp (4g) of baking soda
2 Tbsp (30g) of softened butter
1/4 cup (60mL) of buttermilk
1/2 tsp (4g) of salt

Glaze:
4oz. of semi sweet chocolate
2 tbsp (30g) of melted butter
1 cup (100g) of powdered sugar
2 tbsp (30mL) of heavy cream
2 tbsp (30mL) of coffee
2 tbsp (30g) of sour cream

DIRECTIONS:
Bake at 350F for 35-40 minutes