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 Sports Nutrition for health and fitnessNEWS and COMMENTS 

Organic Potato Gratin

6 medium sized organic red potatoes, peeled and cut into ½” slices
2 tbsp extra virgin organic olive oil
1 tsp organic sea salt
½ to 1 tsp fresh organic ground pepper
1 tsp organic garlic powder
½ cup organic swiss cheese, grated (or any other preferred cheese)
1 cup organic milk (preferably non-fat)
Organic cooking spray

Preheat oven to 425ºF. Spray a 1 ½ quart casserole dish with organic cooking spray and arrange half of the organic potato slices in dish. Drizzle with 1 tbsp of organic olive oil and sprinkle with half the organic sea salt, half the organic pepper, half the organic garlic powder and half the organic cheese. Add another layer of potato slices and repeat the procedure. In a separate little pot, bring the organic milk to a boil on stovetop. Pour the hot milk over the potato slices and place in the oven. Bake uncovered for about 40 minutes or until potatoes are tender.

Organic Honey and Spice Fruit Dip


1 tablespoon organic honey
1/4 teaspoon organic cinnamon
1/8 teaspoon organic nutmeg
2 (6 ounce) containers organic vanilla yogurt
2 1/2 cups organic honeydew melon, cubed
2 cuts organic raspberries


Place organic honey in a mixing bowl. Sprinkle in the organic cinnamon and organic nutmeg. Add organic yogurt and blend ingredients well using a rubber spatula. Cover and refrigerate 30 minutes. Serve with the organic fruit when chilled. Serves 4

Organic Lemon Topped Broccoli


10 cups organic broccoli florets
1 tablespoon unsalted organic butter
1 organic shallot, minced
1 organic garlic clove, minced
1/2 cup toasted bread crumbs
2 teaspoons organic lemon peel, grated
1/4 teaspoon organic pepper, divided
1 tablespoon organic olive oil
2 tablespoons organic lemon juice


Fill a saucepan 2/3 full of water. Place on high heat and bring to a rapid boil. Add the organic broccoli and steam for 3 minutes or until broccoli is crisp tender. Cool under cold tap water and drain well. Place the organic butter in a skillet over low heat and allow the butter to completely melt. Add the organic shallot and organic garlic. Cook 2 minutes stirring occasionally. Add the bread crumbs and continue cooking 2 minutes or until the bread crumbs begin to brown. Remove the mixture from the skillet and place in a mixing bowl. Add the organic lemon peel and 1/8 teaspoon of organic pepper. Combine well. Place the organic oil in a large skillet over medium heat. Add the steamed organic broccoli to the organic oil and cook 4 minutes until slightly brown and heated throughout. Sprinkle the other 1/8 teaspoon of organic pepper over the cooked organic broccoli and stir to cover. Pour in the organic lemon juice and sprinkle the top with the bread crumb mixture. Serve hot. Serves 8

Organic Pineapple Mango Salsa Spread


1/2 cup organic mango, pitted, peeled and diced
1 organic green onion, sliced thin
1/4 cup organic red bell pepper, diced
2 tablespoons organic cilantro, chopped
1/4 organic jalapeno pepper, seeded and chopped fine
2 tablespoons organic lime juice
1 (8 ounce) container pineapple cream cheese spread
32 slices baguette French bread


Place organic mango, organic green onion, organic pepper, organic cilantro, organic jalapeno and organic lime juice in a tightly sealed container. Turn to coat ingredients with the juice. Refrigerate at least 2 hours so all the flavors can blend together. Spread each slice of baguette bread with the cream cheese. Use a slotted spoon to top each of bread slices with the salsa. Serves 16

Broasted Organic Zucchini Rounds

3 medium organic zucchini, cut into rounds
2 teaspoons organic olive oil
1/2 teaspoon organic pepper


Preheat oven to 400 degrees. Brush organic zucchini rounds with organic olive oil on both sides. Place rounds in a single layer on a cookie sheet. Sprinkle evenly with organic pepper. Roast the rounds 28 minutes or until they just begin to tender and have turned a light brown in color.

Number of Servings: 6
Serving Size: 2 rounds

A wonderful addition to any main meal.

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