Healthly Recipes

Halt America’s Silent Health Crisis Today With Precise Portions’ Proven Step By Step Weight Loss Program

America has had a very sinister problem that has been lurking for decades now…

This issue has caused massive pain and has sent a shockwave of “silent chaos” through our population.

Which problem are we referring to?

Here it is: Obesity & Diabetes.

Our obesity and diabetes crisis has recently been reaching pandemic levels. The statistics are nearly unbelievable…to say the very least.

Let me paint you a clear picture…

As of 2018, 30 million people are suffering from the disease of diabetes. This year 1.4 million people will be diagnosed for the first time.

Here’s something to think about:  4 million children will be born this year. By the time those children reach the age of 20, 1 in 5 of them will be overweight.

All of these are major risk factors that could lead to an early death. People who suffer from diabetes live a life of constant stress. If they’re not taking medication, they’re worried about the types of food they’re eating…

Life with disease isn’t as fun as it could be, to say the least.

The Buck Stops Here

At Precise Portions we’ve seen first-hand the damage that can be done by this dangerous trend. We decided to create a product that would easily help solve this massive problem, for a large group of people.

Our no nonsense product removes all the guess work for you. It’s a step by step, A-Z program that anyone could easily follow.

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Here is the opportunity to help us execute this mission by investing for a % equity in Precise Portions. You can learn more about this investment opportunity here:

How does this work?

Well it is officially called Regulation A+ funding (aka Reg Funding) which is a law legislated under The JOBS Act (Reg A+ of Title IV of the JOBS Act). This law allows the public to invest in private companies and this way customers can become investors. Like an IPO, this is more of a mini-IPO. Reg A+ allows companies to offer shares to the general public and not just accredited investors. This can only happen upon review and approval of the SEC, which we now have.

This is what you get:

  • Shares in Precise Portions. You can start with as little as $100!
  • Precise Portions’ Tools for each and every meal
  • A mobile app
  • And an e-Coach tailored specifically for you.

Recently, Cambridge University of London has validated our Precise Portions system. Their study confirmed our meal portion system as a legitimate system.

Portions of your meals are a major contributor toward all these horrible diseases. Precise Portions is preferred and effective, it puts an end to that once and for all!

Our products have been enjoyed by tens of thousands of people all across the world. Our products are/have been available on: The American Diabetes Association,  Amazon, Wal-Mart, Wayfair, Wegman’s Supermarkets and our home webpage!

We continue to grow, each and every single day.

Lose The Weight Without A Complicated Diet Program!

We’re asking the public to help us fight these mortal diseases. Each and every pledge is dollar toward preventing serious illness. At the end of the day, we all want to enjoy life. That’s exactly what this system is for, improving the quality of life.

Become a part of our team and invest here:

We’re looking forward to your support.

Until Next Time,

The Precise Portions Team

P.S. Visit us today at for our exclusive content. We’ll be sharing all our tips and tricks to drop all the weight you’ve dreamed of. Be sure to sign up to our Email list today to receive special discounts and offers.

P.P.S. Eating well has never been this easy!

Lemon Yogurt Pound Cake

Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boost fiber. The texture is very much like classic pound cake.


Total: 2 hr 5 min

Prep: 15 min

Inactive: 1 hr

Cook: 50 min


  • Nonstick baking spray, for coating loaf pan
  • 1-1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup sugar
  • Finely grated zest of 1 lemon
  • 1/2 cup plain low fat (2-percent) Greek yogurt
  • 1/4 cup low fat (1-percent) milk
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 2 large egg whites
  • 1 large egg



Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.


7-Layer Dip Salad

Crafted from the meal version of the eminent 7-layer dip, this salad is crammed with delicious layers of crisp lettuce, cheese, olives, and avocado. A source of protein is brought forth by black beans, which you have the option of mixing with corn kernels for added sweetness.



½ avocado, peeled and pitted

1 small jalapeño chile pepper, seeded and chopped

¾ cup packed fresh cilantro

¼ cup fresh lime juice

2 tbsp apple cider vinegar

2 tsp raw honey

1 small clove garlic, chopped

½ cup extra-virgin olive oil

½ tsp sea salt

¼ tsp ground black pepper



2 hearts romaine lettuce, chopped (about 8 cups)

1 15-oz BPA-free can black beans, drained and rinsed

1 avocado, peeled, pitted and sliced

1 cup sliced pitted black olives

4 oz sharp cheddar cheese, grated

½ cup all-natural jarred salsa

⅓ cup sliced red onions

2 cups whole-grain tortilla chips



  1. Prepare dressing: In a blender or food processor, process avocado, jalapeño, cilantro, lime juice, vinegar, honey, and garlic until well combined. With motor running, drizzle in oil through feed tube until dressing is mixed and emulsified. Season with salt and pepper.

Note: This recipe makes more dressing than you’ll need. Use the desired amount then refrigerate the rest for salads throughout the week.

  1. Assemble salad: Spread ¾ of lettuce over the bottom of a serving platter. Over lettuce, spread beans, avocado, olives, cheese, salsa, onions and remaining ¼ of lettuce, placing ingredients in defined, decorative lines. Drizzle about ¼ cup dressing over top; serve with remaining dressing and tortilla chips on the side.

Nutrition Information

  • Serving Size: 1/4 of the recipe
  • Calories: 629
  • Carbohydrate Content: 43g
  • Cholesterol Content: 28mg
  • Fat Content: 45g
  • Fiber Content: 5g
  • Protein Content: 17g
  • Saturated Fat Content: 10g
  • Sodium Content: 825mg
  • Sugar Content: 4g
  • Monounsaturated Fat Content: 28g
  • Polyunsaturated Fat Content: 4g



Paleo/Keto Bacon Mac & Cheese!

Check out this Keto version of Mac and Cheese! This is one the whole family will love!


1 head Cauliflower (large, broken into florets)

6 slices Bacon (chopped into large bits)

1/3 cup Nutritional Yeast

1 1/4 cups Unsweetened Almond Milk (or carton coconut milk)

1 tsp Xanthum Gum (or arrowroot powder for AIP)

1/2 tsp Onion Powder

1/4 tsp Garlic Powder

1/2 tsp Sea Salt (to taste)



  1. Separate cauliflower into florets and put in a large pot to boil/steam. Water should be about an inch. Cover with lid.
  2. In a separate frying pan, chop bacon and fry until crispy soft. Remove from pan and put aside, but leave grease in the pan.
  3. In a small bowl, mix the remaining ingredients. Whisk till smooth. Pour into frying pan with bacon grease and whisk over low heat till warm and slightly thickened.
  4. Drain cauliflower when it is quite soft. Break into bite-size pieces with a wooden spoon. Add bacon and the sauce to the cauliflower. Mix till sauce is covering everything and serve.



Gluten Free Lemon White Chocolate Cheesecakes

Portion control has been built into these gluten-free Lemon White Chocolate Cheesecakes. Be mindful when consuming in handfuls..

These Lemon White Chocolate Cheesecakes are creamy & rich and not overly sweet because of the added lemon. The smaller size makes it for a perfect indulgence.

Top these tiny Lemon White Chocolate Cheesecakes with a spoonful of tangy Lemon Curd, to help cut out any additional sweetness. They could also be topped with fresh berries too.


Prep Time


20 mins

Cook Time


20 mins

Total Time


40 mins









  • 2 Tablespoons (30 ml) butter, melted
  • 6 ounces (170 g) gluten-free Graham Animal Crackers, crushed


Lemon White Chocolate Cheesecakes:


  • 2-8 oz (250 g) packages cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • pinch of salt
  • 1/3 cup (80 ml) sour cream
  • 2 Tablespoons (30 ml) lemon juice
  • 2 teaspoons (10 ml) lemon zest
  • 1/4 cup (60 ml) heavy whipping cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 large eggs, room temperature
  • 8 oz (225 g) gluten-free white chocolate, melted




  1. Preheat the oven to 325 degrees F (163 degrees C). Line a 12 cup muffin tin with paper or foil liners. Set aside.




  1. Mix the melted butter and crushed cookies until they resemble wet sand. Divide the crumbs between the 12 muffin cups. Use a small cup to press the crumbs evenly across the bottom of the cupcake liner.


Lemon White Chocolate Cheesecakes:


  1. In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese, sugar, and salt until light and fluffy, about 5 minutes, scraping down the sides as necessary.


  1. In a separate bowl, whisk together the sour cream, lemon juice, lemon zest, cream, and vanilla extract.


  1. With the mixer running on low, slowly add the sour cream mixture to the cream cheese. You only want to mix until it is fully incorporated. Scrape down the sides of the bowl to ensure you don’t have any lumps of cream cheese.


  1. With the mixer on low, add the eggs, one at a time, mixing until the first one is incorporated before adding the second. Mix on low speed just until the batter is smooth.


  1. Fold in the melted white chocolate with a rubber spatula. This will help ensure you don’t over mix the batter.


  1. Spoon the batter into the prepared muffin tin. I use my large cookie scoop to make this easier.


  1. Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are mostly set.


  1. Allow the cheesecakes to cool on a wire cooling rack for 15 minutes, before refrigerating for 1-2 hours. You want them to be completely cool before removing the cupcake liner. Top with Lemon Curd or fresh berries immediately before serving.



Watermelon Fruit Pizza

This invigorating organic dessert pizza formula contains both a watermelon & cookie crust. Topped with a yogurt sauce topping, mint & berries.


Nutrition Profile

It is Egg free, Nut free, Soy-free, Diabetic Appropriate, Gluten Free, Heart Healthy and Low Calorie.



  • ½ cup low-fat plain yogurt
  • 1 teaspoon honey
  • ¼ teaspoon vanilla extract
  • 2 large round slices watermelon (about 1 inch thick), cut from the center of the melon
  • ⅔ cup sliced strawberries
  • ½ cup halved blackberries
  • 2 tablespoons torn fresh mint leaves



  • Take a small bowl and mix these 3 ingredients such as yogurt, Vanilla & Honey.
  • Spread the yogurt mixture over the watermelon slices. Cut each watermelon slice into 8 wedges. And finally fill with strawberry, blackberry and mint toppings.


Nutrition Information

  • Serving size: 2 slices
  • Per serving: 64 calories; 1 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 13 mcg folate;1 mg cholesterol; 12 g sugars; 1 g added sugars; 893 IU vitamin A; 22 mg vitamin C; 46 mg calcium; 1 mg iron; 13 mg sodium; 237 mg potassium




Flourless Fudge Cookies

Indulge in a yummy treat, without blowing your diet! Gluten-free flourless cookies, both fudgy and rich with less than 70 calories per cookie.

Both light and crisp at the edges, the centers are fudgy and rich like that of a brownie. At 68 calories each, these cookies are much lighter and don’t take much time at all. Simply whip these up while the oven is preheating.

Recipe Note: Most people have had better luck with 3 egg whites, while others have had success with the recipe as written. You may want to commence with 3 egg whites and only add the 4th egg white if needed.

Since these are flourless fudge cookies, the batter is not a thick cookie batter. Therefore, please take note that the cookies would be thin, with crispy edges and soft middles, ideal for individuals looking forward for a softer, chewier & gluten-free cookie with add-ins.


Prep Time: 5 minutes          Cook Time: 8 minutes          Total Time: 13 minutes          Servings: 34                                                                                                               Calories: 68 kcal


  • 3cups of Powdered Sugar
  • 3/4 cups of unsweetened Cocoa Powder
  • 1/4 tsp. Salt
  • 4 Large Egg Whites
  • 1 T. Pure Vanilla Extract
  • 1/2 cup Semisweet Mini Chocolate Chips


  1. Preheat the oven to 350°F.
  2. Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
  3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
  4. Stir in the vanilla and egg whites.
  5. Whisk just until the batter is moistened.
  6. Stir in the chocolate chips.
  7. Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (roughly about 2 ½ ” of space between each cookie).
  8. Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
  9. Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.


  • Nutrition facts have been estimated.


Healthy One Bowl Pumpkin Brownies…

Healthy One Bowl Pumpkin Brownies

Indulge in a flawless blend of both fudgy and fluffy at the same time. This pumpkin brownie brings forth just 85 calories each! After just one bite of this chocolatey deliciousness, you’ll never invest in another brownie recipe ever again!

The goal is not to waste hours slaving away in the kitchen, waiting for the formation of bakery-worthy brownies. The solution is to simply seize 1 bowl and work towards baking these healthy pumpkin brownies.  Toss in the dry ingredients, blend in the wet ingredients and throw it in the oven to bake and you are all set.

The aforementioned results in a low FODMAP dessert which is entirely dairy and gluten free, and only 85 calories per brownie. Plus, you would know exactly what went into each and every mouthful you shove in.

Prep Time: 10 mins        Cook Time: 15 mins       Total Time: 25 mins


  • 1/2 cup granulated sugar
  • 1/2 cup gluten-free flour blend
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 medium eggs at room temperature
  • 5 tablespoons pumpkin puree



  1. Preheat the oven to 350 F / 175C and line an 8″ square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
  2. Make a well in the center of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
  3. Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
  4. When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.


These healthy pumpkin brownies are completely fat-free as there are no added butter or oil. The super healthy pumpkin puree accounts for all the yummy fudge-like gooeyness.



Clean Eating Almond Butter Fudge

Clean Eating Almond Butter Fudge

Treat yourself to a keto, gluten-free, no-bake, vegan and sugar-free option. Just try this fudge and see if you have better luck with portion control than before!

One has the option of using either Cashew Butter, Sun Butter or Peanut Butter for a preferable allergy-friendly fudge.

Total Time: 5 mins

Servings: 8-13



  • 1/2 cup Almond Butter OR any allergy-friendly alternative
  • 2 & Half tbsp virgin coconut oil (25g)
  • Optional: 2 & Half tbsp liquid sweetener of choice
  • Optional: few drops maple extracts


For to sweeten, you may use maple syrup, honey (non-vegan) or agave etc. For those who prefer to have it without any sweetener might enjoy this unsweetened. Make sure you are accustomed to the taste of the brand of coconut oil that will be used in the recipe as most brands tend to have a smoky flavor, which most individuals don’t prefer in a dessert.



Mix the almond butter and coconut oil, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid and store leftovers in the freezer.





Indulge your taste buds in a sweet, creamy smoothie of frozen banana, peanut butter and brown rice milk for breakfast or post workout. This brings out a wonderful sweetness with its milkshake-like consistency while your protein intake is augmented through the hemp seeds, and spinach delivers a colossal portion of leafy greens. Feel nourished and satisfied after every sip!


-1 frozen banana

-1/2 cup (200ml) of brown rice milk (Brown rice milk is used since its naturally sweet or you may also use an alternative plant-based milk)

-1-2 tablespoons of peanut butter

-1 large handful of spinach (50g)

-1 tablespoon of shelled hemp seeds or hemp powder


  • Peel and slice the banana
  • Freeze for approximately two hours or leave in overnight.
  • Once frozen, place the banana and the rest of the ingredients in a blender
  • Blend until smooth!

Note: For creamier smoothies, peel and chop over-ripe bananas and leave them in the freezer for later use, this prevents your bananas from going to waste!