Breakfast Squares – Oatmeal Chocolate Chip

Apex Breakfast Squares are nutrient rich meal replacements that are intended for breakfast but taste great any time. They work well as a meal replacement as well as before workouts. Breakfast Squares provide an ideal ratio of protein, carbohydrates and fat in a form that is easily digested and quickly assimilated by the body.

Breakfast Squares, when used with other Apex supplements, should allow total nutrient intake to be within a safe and optimal range. 

A Balanced Breakfast for People on the Go – High Protein.

Best suited for:

    * Anyone as
          o A meal substitute
          o An early morning pre-workout meal
          o A satiety aid
    * Experienced exercisers
          o As a pre- and post-workout meal to enhance training and recovery
          o Can be used during training

*It is not recommended that more than one-third of your total calories be substituted in the form of meal replacement foods unless medically supervised. Consult your physician before starting any diet.

FIT Double Layer Protein Bar – Peanut Butter & Jelly

The new soft & chewy Double Layer FIT PROTEIN bars from Apex are nutrient rich and contain more protein than two eggs*.  The Double Layer FIT PROTEIN bars provide 20g of high quality protein and only 8g of sugar in just under 300 calories per bar. Try some of the best tasting new flavors from Apex featuring the first ever Peanut Butter & Jelly Double Layer Protein Bar.

The Double Layer FIT PROTEIN bars are perfect between meals or to fuel up pre/post workout.  Contains no High Fructose Corn Syrup and 0g Trans Fat

 
Best suited for:
    * Anyone as
          o A snack between meals
          o An aid to satiety
          o An pre or post workout snack**
          o A better dessert option
    * An experienced exerciser
          o As a pre- and post-workout meal to enhance training and recovery*

*2 medium eggs contain approx. 12g protein.

**It is not recommended that more than one-third of your total calories be substituted in the form of meal replacement foods unless medically supervised. Consult your physician before starting any diet.

Alpine Mushroom Pasta

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.

INGREDIENTS

8 ounces whole-wheat fettuccine
6 cups shredded Savoy cabbage, (about 1 small head)
2 teaspoons extra-virgin olive oil
4 medium portobello mushroom caps, gills removed, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
3/4 cup dry white wine
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
2 teaspoons chopped fresh sage, or 3/4 teaspoon dried

COOKING DIRECTIONS

Step 1
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.

Step 2
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.

Step 3
Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.

Step 4
Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

Provided by EatingWell.com

Vermont Cheddar Mashed Yukon Golds

Extra-sharp Cheddar and buttermilk add a tangy punch to these mashed potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.

INGREDIENTS

3 pounds Yukon Gold potatoes, cut into 11/2-inch pieces
1 1/2 cups shredded extra-sharp Cheddar cheese, divided
3/4 cup nonfat buttermilk, (see Tip)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup sliced fresh chives, divided

COOKING DIRECTIONS

Step 1
Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.

MAKE AHEAD TIP
Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

RECIPE TIPS
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

 Provided by EatingWell.com