Calories 177 • Fat 9 g • Saturated fat 8 g • Fiber 6.9 g • Protein 2 g • Carbohydrate 24 g • Sodium 250 mg
1 cup blueberries, rinsed
1 tablespoon coconut butter
¼ teaspoon vanilla (gluten- and alcohol-free)
1 teaspoon fresh lemon juice
1 pinch sea salt … simply yumful!
Pumpkin Seeds … simply yumful!
|
Amount Per
1 oz (85 seeds) (28.4 g) 1 cup (64 g) 100 grams 1 cup (64 g) |
| Calories 285 |
| % Daily Value* | |
| Total Fat 12 g | 18% |
| Saturated fat 2.3 g | 11% |
| Polyunsaturated fat 6 g | |
| Monounsaturated fat 3.9 g | |
| Cholesterol 0 mg | 0% |
| Sodium 12 mg | 0% |
| Potassium 588 mg | 16% |
| Total Carbohydrate 34 g | 11% |
| Dietary fiber 12 g | 48% |
| Protein 12 g | 24% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 3% | Iron | 11% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Vitamin B-12 | 0% | Magnesium | 42% |
FMU News: The American Chiropractor
Hello, it is with great honor to share with you that Functional Medicine University has been recognized and featured in the June issue of The American Chiropractor Magazine.
We were contacted in late 2015 as the readers wanted to know more about the future
of Functional Medicine. This was great news to me as President of FMU as it confirmed
and demonstrated the future for functional medicine.
I have attached a link below of the published interview from the June issue.
The American Chiropractor – Dr. Ron Grisanti Functional Medicine University
FMU: Re.stor.i.tive
The Daily Wellthy: Laughter is a mini vacation
Nutritional analysis per serving: calories 84, carbohydrates 0.5 g, fiber 0 g, protein 5.6 g, fat 6.6 g, cholesterol 186 mg, sodium 120 mg, calcium 22 mg
Ingredients
6 Eggs
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Dill Pickle minced
1/2 Teaspoon Paprika
1 Pinch Sea Salt
Instructions
Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool.
When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika.
Store covered in the refrigerator. The eggs will remain fresh for at least 5 days.
Enjoy as a snack or an addition to a salad…simply yumfulness!
Hello…
The published evidence is quite clear in documenting
that the actual total cholesterol level itself is not
the most important risk factor of cardiovascular disease.
A walnut is the nut of any tree of the genus Juglans, particularly the Persian or English walnut, Juglans regia. Technically a walnut is the seed of a drupe or drupaceous nut, and thus not a true botanical nut.
|
Amount Per
1 cup, in shell, edible yield (7 nuts) (28 g) 1 oz (14 halves) (28.4 g) 1 cup, ground (80 g) 1 cup shelled (50 halves) (100 g) 100 grams 1 cup, chopped (117 g) 1 cup pieces or chips (120 g) 1 cup, ground (80 g) |
| Calories 523 |
| % Daily Value* | |
| Total Fat 52 g | 80% |
| Saturated fat 4.9 g | 24% |
| Polyunsaturated fat 38 g | |
| Monounsaturated fat 7 g | |
| Cholesterol 0 mg | 0% |
| Sodium 2 mg | 0% |
| Potassium 353 mg | 10% |
| Total Carbohydrate 11 g | 3% |
| Dietary fiber 5 g | 20% |
| Sugar 2.1 g | |
| Protein 12 g | 24% |
| Vitamin A | 0% | Vitamin C | 1% |
| Calcium | 7% | Iron | 12% |
| Vitamin D | 0% | Vitamin B-6 | 20% |
| Vitamin B-12 | 0% | Magnesium | 31% |
Functional Medicine University 
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