Alongside a balanced and healthy diet, the use of energy supplements are a valuable resource to increase overall athletic endurance and enable a vigorous performance when required.
Dreamy Hot Spiced Fruit Bake
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Sweet pears, apples, and pomegranate seeds are baked to crisp perfection using this guilt-free recipe.
Tools
Large mixing bowl
Medium mixing bowl
Large casserole dish
Ingredients
3 cups sliced Granny Smith apples
3 cups sliced Bosc pears
1½ cup pomegranate seeds, divided
1 T fresh lemon juice
4 T melted ghee
1/3 cup coconut sugar
1 T honey
1 t ground cinnamon, plus more for topping
¼ t ground nutmeg
1/3 cup chopped walnuts
Instructions
Preheat the oven to 300°F.
In a large mixing bowl, toss the sliced apples, pears, and half of the pomegranate seeds together with the lemon juice.
In a medium bowl, combine the melted ghee, coconut sugar, honey, ground cinnamon, and ground nutmeg together.
Add the ghee mixture in with the fruits and mix well until evenly coated.
Transfer
the fruit into a casserole dish and sprinkle the chopped walnuts on
top, then place in the oven and bake for 1 hour, covering with aluminum
foil after the first 30 minutes to keep the moisture in. You’ll know
it’s ready when it becomes bubbly and tender.
When finished, top with the remaining pomegranate seeds and a sprinkle of ground cinnamon. Serve warm and enjoy!
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Tools Medium cast-iron skillet Slow cooker Ingredients 1 lb pork sausage 1 t dry rubbed sage 1 t dried thyme 1/2 t garlic powder 1/2 t ground black pepper 1/2 t salt 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 T ghee 12 large eggs 1/2 cup coconut milk 1 T nutritional yeast Instructions Heat a medium cast-iron skillet over medium heat for 2 minutes. Add the pork sausage and break it into small crumbles. Cook for 3 minutes. Stir in the sage, thyme, garlic powder, black pepper, and sea salt. Cook 5 minutes longer. Turn the heat off. Stir in the chopped onion and bell peppers. Grease the bowl of the slow cooker with ghee. Pour the pork and vegetable mixture into the bottom of the slow cookert. In a large mixing bowl, whisk the eggs, coconut milk, and nutritional yeast until the eggs are thoroughly combined. Pour it into the slow cooker over the pork mixture. Cover and c...
Tools Food processor 2 Medium mixing bowls Baking sheet Parchment paper Ingredients 5 cups pork rinds 2 T nutritional yeast 1 egg, beaten 2 lbs. chicken breast tenders, halved Instructions Preheat the oven to 350ºF and line a baking sheet with parchment paper. Combine the pork rinds and nutritional yeast in a food processor and pulse for about 10 seconds. (It should look like breadcrumbs). Pour the mixture into a medium bowl. In a separate bowl, add the beaten egg with chicken tenders. Mix to coat the nuggets. Shake off the excess egg from each nugget and dredge in pork rind crumbs. Place onto a baking sheet and spread tenders a half-inch apart. Bake for 35 minutes and serve hot.
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