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Wine-Poached Plums with Yogurt Cream

If you don’t have a cinnamon stick, you can make this with ground cinnamon. Use H teaspoon and add it in step 2, when you heat the wine mixture.

Provençal Cod Stew

Rouille, the spicy garlic mayonnaise that is the classic accompaniment to a Provençale fish stew, is usually served on top of the dish, but you could also use it to spread lightly on thin pieces of toasted sourdough to serve alongside the stew. Or, you could leave the rouille out altogether.

Chick-Pea, Bean & Tomato Curry

Many curries, especially those from Southeast Asian, are made with coconut milk as a base. Unfortunately, coconut milk is exceptionally high in saturated fat. So, for a more healthful alternative, we used evaporated milk with a little bit of coconut extract. Serve this meatless curry over basmati rice.

Scallop Stir-Fry

Jícama, a root vegetable available at many supermarkets and Latin American markets, provides added crunch and sweetness to this stir-fry. To cut jícama into matchsticks, first peel it, then halve it through the stem end so that it will lay flat on the work surface. Thinly slice into half rounds then stack the slices and cut them into matchsticks.

Littleneck Clams with Carrot-Ginger Sauce

The smallest amount of butter added at the end of cooking gives the carrot-ginger sauce a silky texture. Serving suggestion: Serve the clams and the sauce over brown rice or linguine.

Asian Turkey Meatballs

These versatile Asian-inspired meatballs can be poached, baked or broiled and served with a dipping sauce, or cooked in a soup.

Golden Vegetable Soup

This beautiful orange-gold soup gets its wealth of beta carotene (one serving has over 140% of the recommended daily intake) from the carrots and butternut squash. The orange juice intensifies the color, and also adds the B vitamin folate.

Three-Mushroom Soup

Porcini mushrooms add a deep, earthy flavor; the fresh shiitakes add a nice chewy texture; and cremini mushrooms add some more body to the soup, but at a more reasonable price (the other 2 mushrooms tend to be expensive).

Broccoli Chowder

This light chowder, flecked with the green of broccoli and the red of unpeeled new potatoes, is as delightful in appearance as it is in flavor.

Shells with Italian Butternut Sauce

The flavors in this pasta sauce were inspired by the filling for Italian pumpkin tortellini: a mixture of naturally sweet pumpkin complemented by salty cheese and a spicy-sweet condiment (we’ve used chutney). Since farmers’ markets now have more interesting winter squash available, you might want to substitute one of the more unusual squashes for the butternut. Try kabocha or sugar pumpkin, or buttercup or carnival squash.