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We know the importance that diet plays in your overall health and at MDFU we take it seriously. We take the guesswork out of this critical component of your health by customizing meal plans for you based upon your specific needs and goals. We will provide you with daily meal suggestions along with delicious and nutritious recipes and instructions. Our program gives you dozens of substitution options, so you can pick your favorite foods and do it guilt free. And, we will provide you with a shopping list to make picking up the right foods to meet your goals even easier.
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MDFU’s customized meal plans are nutrient dense and designed to work in conjunction with your activity level. This helps to ensure that we’re always taking steps towards achieving the goals that you have shared with us. When you need energy, the foods will be there to provide it. When you need to be in a fasted state to burn fat during activity, your foods will permit that based on their digestion. When you need the right nutrients to recover from activity, it will be there. Quit stressing and take the guesswork out of what to eat and when. Let MDFU’s customized program put you on the path toward achieving a healthy and fit YOU. Join today and change your life forever!
Grilled Chicken With Roasted Kale
–1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
–2 tablespoons extra-virgin olive oil, plus more for brushing
–1 large bunch kale, stems removed, leaves torn (about 10 cups)
–3 cloves garlic, thinly sliced Kosher salt and freshly ground pepper
–2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
–4 cups mixed salad greens
–1/2 cup cherry tomatoes, halved
–1/3 cup grated parmesan cheese
–1 tablespoon fresh lemon juice
Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.