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 Sports Nutrition for health and fitnessNEWS and COMMENTS 

Free Range Canadian Bacon Pasta

Ingredients:
1 tbsp organic olive oil
8 oz free range Canadian bacon, cut into ½” cubes
4 medium organic onions, chopped
4 cloves organic garlic, minced
4 cups canned organic tomatoes
½ cup organic red wine
1 lb organic spaghetti, uncooked
½ cup organic Parmesan cheese, grated
Orgainc black pepper and organic sea salt to taste

Instructions:
In a saucepan heat the organic olive oil and sauté organic onion until lightly brown. Add the organic garlic and free range bacon and sauté for a further 5 minutes. Add organic tomatoes and organic wine and cook, partially covered, for about 30 minutes. Season well. In the meantime, cook the organic spaghetti according to package instruction until al dente. Drain and place in a serving bowl. Pour over bacon/tomato sauce mixture, toss and serve with grated organic Parmesan cheese. Serves 6.

Organic Chicken with Fruity Organic Cranberry Sauce

Ingredients:
2 tsp organic olive oil
¼ cup organic onion, minced
2 lbs boned and skinned organic chicken breasts (eight 4oz halves)
16 oz (1 can) organic cranberry sauce, whole berry
2 cups organic green apples, peeled and chopped
½ cup dried organic cranberries
4 tbsp organic walnuts, chopped
2 tsp organic curry powder
2 tbsp organic balsamic vinegar

Instructions:
Preheat oven to 350°F. Grease large shallow baking dish. Add organic oil and organic onions and bake uncovered for about 5 minutes. Add organic balsamic vinegar and stir well. Place organic chicken breasts in the baking dish and baste the top of the chicken with the vinegar/onion mixture. Bake uncovered for a further 10 minutes. In a separate bowl, combine organic cranberry sauce, apples, dried organic cranberries, organic walnuts and organic curry powder and spoon over the chicken breasts. Bake for an additional 15 – 20 minutes or until the chicken is cooked and no longer pink in the center.

Serve immediately with organic green vegetables and organic rice. Serves 8.

Organic Couscous with Lentils

Ingredients:
1 cup organic couscous, uncooked
1 tbsp organic olive oil
3 cloves organic garlic, minced
1 ½ cups organic seasoned tomato juice
1 ½ cups purified water
1 cup organic lentils, uncooked and rinsed
1 organic bay leaf
½ tsp organic sea salt
½ tsp freshly ground organic pepper
1 organic tomato, chopped
½ cup fresh organic basil leaves, chopped

Instructions:
Heat organic oil in a saucepan until hot, then sauté organic garlic until soft. Add organic vegetable juice, purified water, organic lentils, organic bay leaf and season. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 30 to 40 minutes. Lentils should be tender, but not mushy. Remove the saucepan from heat and take out the organic bay leaf. Stir in organic couscous, chopped organic tomato and organic basil. Cover and let stand for about 5 minutes. Fluff with a fork and serve immediately.

Free Range Ham and Organic Egg Bake

Ingredients:
1 ½ cups organic cheddar cheese, grated
½ cup organic mozzarella cheese, grated
6 organic green onions, sliced
½ lb organic mushrooms, sliced
1 organic red pepper, chopped
2 tbsp organic butter
1 ¾ cups cubed cooked free range ham
¼ cup organic all-purpose flour
8 organic eggs
1 ¾ cups organic milk
Organic sea salt and organic pepper to taste

Instructions:
Grease a 13x9x2″ baking dish and sprinkle in combined organic cheddar and organic mozzarella cheese. Heat organic butter in a frying pan and gently fry organic mushrooms, organic onions and organic pepper. Stir in free range ham cubes. Spoon the mixture on top of the cheese. In a separate bowl, combine organic flour, organic eggs, organic milk, organic sea salt and organic pepper. Pour egg mixture over the free range ham and organic cheese, cover and refrigerate overnight.

Take out of the refrigerator about ½ hour before baking. Bake in preheated oven at 350ºF for about 35-40 minutes. Let stand for 5 minutes and serve immediately. Serves 8

Mexican Organic Beef Casserole

Ingredients:
1 lb extra lean ground organic beef
½ cup chopped organic onion
1 can (10 oz) red enchilada sauce
1 can (10.5 oz) condensed organic cream of mushroom soup
1 can (10 ½ oz) organic cream of chicken soup
1 can (4 oz) chopped green organic chile peppers
1 cup organic milk
1 clove organic garlic, minced
1 package organic tortilla chips, coarsely crumbled
8 oz grated organic Cheddar cheese
1 can (4 oz) ripe organic black olives, chopped

Instructions:
Preheat oven to 375°. Brown the organic ground beef together with the chopped organic onion in a large skillet. Remove from heat and drain off excess fat. Add cans of organic soups, organic chile peppers, organic milk, organic garlic and chili sauce and stir well. Grease a 9x13x2″ baking pan and place a layer of half of the crumbled organic tortilla chips on the bottom. Spoon on half of the organic ground beef mixture, layer with the remaining tortilla chips and again, top with the remaining beef mixture. Sprinkle with organic cheese and organic olives and bake in the oven for about 35 to 40 minutes.

Serve with organic rice and a tossed organic salad.

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