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Split Pea Salsa

Most people think of salsa as a spicy chopped tomato condiment, but salsa merely means sauce. So, by extension, you can make a salsa out of all sorts of things. Here we use folate- and fiber-rich split peas to make a salsa with Mexican spices. And just so tomato fans won’t be disappointed, the salsa also has chopped grape tomatoes.

Babaganouj

This traditional Middle-Eastern dip has a good garlicky punch. If you'd like to tame the pungency, cook the garlic for 1 minute in a pan of boiling water before adding it to the recipe. Serve the dip with raw vegetable dippers, such as celery sticks, pieces of bell pepper, or yellow squash slices.

Date & Walnut Bread

If you remember date-nut bread from your youth, this recipe will take you right back. To complete the nostalgia, serve the bread spread lightly with reduced-fat or fat-free cream cheese.

Broiled Bananas with Rum Cream

This is a wildly simple dessert, especially if you omit the rum cream and just serve the broiled bananas with a small scoop of low-fat frozen yogurt.

Orange-Marinated Swordfish with Sautéed Peppers

Should the swordfish you buy for this fragrant dish have any flesh that is darkish in color, almost reddish-brown, remove it as it tends to be bitter when cooked.

Rhubarb Compote

Because rhubarb has so much water in it, it will completely fall apart when cooked if you’re not careful. So, if you want a chunky sauce, keep an eye on it and stop the cooking process once the rhubarb is softened but still chunky. It’s especially important to watch it if you’re using out-of-season hothouse rhubarb, because it’s not as hardy as field-grown. Serving suggestion: Serve this fruit compote on its own, dolloped with lightly sweetened low-fat yogurt, or as a topping for frozen yogurt.

Apple & Onion Cornbread Stuffing

You can make the cornbread for the stuffing up to a day ahead of time. Once the cornbread has been baked, let it cool to room temperature, then tear it into 1/2-inch pieces and let it dry out. If you’d rather not make cornbread, you can use a whole-grain bread such as oatmeal or whole-wheat instead. You’ll need 8-1/2 cups of bread (about 12 ounces) torn into 1/2-inch pieces. Spread it out to let it dry for a couple of hours.

Tangerine & Avocado Salad

A good substitute for tangerines in the salad would be 5 navel oranges, divided into sections and each section cut into thirds.

Caprese Salad

This combination of fresh basil, tomatoes, and mozzarella (particularly if you can find water buffalo mozzarella), topped with extra-virgin olive oil and a drizzle of balsamic vinegar, can make a meal. Even though aged balsamic vinegar de Modena is expensive, a little goes a long way.

Mixed Sweet Pepper & Onion Ragout

This versatile ragout of vegetables can be served hot, with crusty bread, as a side dish; or cold, sparked with lemon juice, as an appetizer salad. You could also double the recipe and sprinkle it with crumbled goat cheese for a satisfying meatless main course.