Sports Nutrition

Reds Parfait

  • 1 scoop of Reds Hx®
  • 6 oz. of Greek yogurt
  • ½ cup of blueberries or raspberries
  • 2 tsp. of slivered almonds

Mix Reds Hx® and yogurt in separate bowl. Scoop half the yogurt mixture into a glass, add one layer of berries and one layer of almonds, and top with the remaining yogurt mixture. Garnish with berries and slivered almonds.

 

 

Green Apple

  • 1 scoop of Greens Hx®
  • 12 oz. apple juice
  • ½ cup of crushed ice

Add Apple Juice and ice to blender and pulse. Add Greens Hx® to blender after mix becomes smoothie and blend once more. Serve immediately or refrigerate to save for later.

Hot Veggie Greens

  • 1 scoop of Greens Hx®
  • 12 oz. of spicy veggie juice (or tomato juice + hot sauce)
  • ½ cup of crushed ice

Add juice and ice to blender and pulse. Add Greens Hx® to blender after mix becomes smoothie and blend once more. Serve immediately.

Chocolate Raspberry Smoothie

Add yogurt, almond milk and ice to blender and pulse. Add Cocoa Hx® and Vanilla Whey Protein to blender after mix becomes smoothie and blend once more. Serve immediately or refrigerate to save for later.

 

Sports Nutrition

Flourless Flaxseed Bread

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 15

Ingredients:

  • 2 cups Organic Flaxseed Powder®
  • 1 Tablespoon aluminum-free baking powder
  • 1 Teaspoon salt
  • 1-2 Tablespoon of coconut sugar or raw honey
  • 5 egg beaten
  • 1/2 cup water
  • 1/3 cup unsweetened apple sauce (or coconut oil)

Directions:

  • Preheat oven 350F, choose a pan 8×5 for a loaf bread
  • Mix all dry ingredients
  • Mix all the wet ingredients, make sure no white egg is showing
  • Mix the wet and dry and let it set 2 or 3 minutes
  • Pour batter onto pan
  • Bake for 30 minutes or until knife show no much batter in it
  • Cool and cut loaf in 15 slices

Paleo Egg Nog

  • 1 scoop InVite® Vanilla Whey Isolate Protein Powder
  • 2 egg yolks
  • ⅓ cup coconut sugar
  • 2 cans or 1 carton coconut milk, canned and full fat
  • 1 teaspoon freshly grated nutmeg, freshly grated (adjust to taste) ¼ teaspoon cinnamon almond milk, optional (to thin out the egg nog)
  • Rum, optional

In the bowl, first beat yolks then gradually add coconut sugar, pausing in between to let the sugar dissolve. Set aside .In a saucepan, bring the coconut milk to a low simmer and then add the nutmeg and cinnamon. Turn your stand mixer on low and then (very) slowly add the hot milk mixture to the egg yolks. Repeat until you have about a cup of milk in your mixer. Once the eggs have been tempered, add them to the saucepan and allow to simmer for a few minutes. Turn off the heat, and allow the egg nog to cool down. Put it in the fridge to chill (the longer you let it chill, the thicker it will become). When ready, add almond milk to thin it out according to taste. Whisk or blend the protein powder. Sprinkle freshly grated nutmeg and cinnamon on top before serving.