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Sausage, Chestnut and Dried Plum Stuffing

Turkey breast and lean pork have the same amount of saturated fat (0.6 grams per ounce of cooked), but when you get into the realm of sausage, turkey is the winner: Pork sausage has more than twice the saturated fat of turkey sausage.

Performance Nutrition Basics

With so many products to choose from in the Sports Nutrition category it can be overwhelming for consumers to determine what to purchase. Always remember the single most important supplement you can take is a high quality multi vitamin. I like to think of multi vitamins as the body’s nutritional insurance policy.

Consider this: the human body is literally a big chemistry set. Although most athletes understand the important role carbohydrates, fats and protein play in our diets, many fail to realize our food choices may lack the quality vitamins and minerals needed to support our metabolism at its highest level.*

For example: Vitamin B1 (Thiamin) is primarily responsible for carbohydrate metabolism along with the function of the nervous system.* Vitamin B2 (Riboflavin) is an important agent in the repair of all cells following rigorous training or competition!* Vitamin B6 (Pyridoxine) is crucial in the metabolism of sugar, fat and protein.* Vitamin B15 (Pangamate or Pangamic Acid) is known for its ability to increase blood and oxygen supplies to tissue.* Magnesium is a mineral essential to muscle contraction.* The lack of this key mineral can result in fatigue, spasms, muscle twitching and muscle weakness (A condition any athlete wants to avoid!).1 These are just a few examples of the role vital nutrients play in the performance of strength and endurance athletes.

Athletes (including active individuals) burn through these micro nutrients at a much faster pace than average people, and that will ultimately play a critical roll in your overall performance.*

If you want to be a successful athlete or simply perform at your peak level, you need to provide your body with everything it needs. Multi vitamins deliver micro nutrients at the cellular level to help maintain a healthy metabolism!* They are involved in thousands of metabolic functions throughout our day from building muscle tissue, to breaking down sugars and fats for energy consumption.*

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1. Davis, Paul O. Ph.D & Hatfield, Frederick C. Ph.D. Fitness The Complete Guide. International Sports Sciences Association, Santa Barbara, CA, 2000.

Broiled Scallops with Gingered Nectarine Sauce

The slightly sweet flavor and silken texture of sea scallops lend themselves well to simple broiling or grilling recipes. Here they are threaded with vegetables onto skewers, basted with a Chinese-inspired sauce and broiled. Be sure to serve these with rice in order to savor the marvelous nectarine sauce.

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.

Lazy Lime Pie

Anyone who has ever made a real Key lime pie knows that it involves crushing graham crackers for a crust and making an egg-based custard for the filling. Our off-the-shelf solution is to use lime gelatin as a thickener and a storebought reduced-fat graham cracker crust. In addition, we’ve cut some fat out by using low-fat evaporated milk instead of the full-fat sweetened condensed milk called for in a traditional Key lime pie. The lime juice called for is just regular lime juice, but if you know where you can get a bottle of real Key lime juice, use it instead.

Salmon Mousse

Popular in the ’50s and ’60s, this traditional appetizer has been updated by the use of fresh salmon instead of canned, and yogurt and reduced-fat sour cream instead of mayonnaise and heavy cream. If you’d prefer, you can substitute one 14-3/4-ounce can of sockeye salmon for the fresh (and omit the 1/4 teaspoon of salt from step 1). If you do, don’t bother to drain or remove the skin or bones (which contain calcium) before transferring to the food processor. Timing alert: The mousse needs to chill for at least 4 hours before serving.

Pomegranate-Poached Pears

Use a melon baller to make a little hole.

Mango-Melon Sorbet

The unforgettable flavor and color of ripe mango make this sorbet the perfect dessert for an elegant luncheon or dinner. Mangoes are most plentiful during the late summer months.

Marinated Tomato Salad

Sweet grape tomatoes are matched with silky persimmons, crunchy cucumbers, and red onion in a tart basil-mint puree for an altogether agreeable marinated salad. Be sure to use a fuyu persimmon, which is still firm when it’s ripe-as opposed to a hachiya persimmon, which is inedible when it’s still firm (it’s not edible until it’s very soft). Timing alert: The salad needs to marinate for at least 1 hour.

Stir-Fried Chicken & Watercress

If you're not a big fan of watercress's peppery taste, you can make this stir-fry with finely shredded napa cabbage instead. You can also substitute regular button mushrooms for the shiitakes. Other protein options: You could use pork tenderloin or thin strips of flank steak.