For great food and recipe ideas visit Body Fuel Organics. All PAC athletes receive 10% off! Here are a couple of great recipes provided by Lana at Body Fuel Organics.


  • 3 tbsp. butter
  • 2-3 cups chopped leeks (white and pale green parts only)
  • 1 tbsp. Lemon juice
  • 6 teaspoons chopped fresh thyme, divided
  • 1 bunch broccoli crowns and stems, chopped
  • 4 cups (or more) low-salt chicken broth
  • 1 cup sharp cheddar cheese – grated

Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are
almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to
small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are
tender, 8 to 10 minutes.
Puree soup in blender until smooth. thin soup with more broth, if desired. Season with lemon juice, salt
and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks and top with
grated cheese. *Optional – you may add lentils for a heartier soup.
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Taste it, LOVE it


  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling

Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a
baking sheet and toss with the olive oil and salt. Bake until crisp,
turning the leaves halfway through, about 20 minutes. Serve as finger food.

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