​Below we have put together some tremendous recipes that you can use to make good food, smoothies, drinks, breakfast and healthy snacks. We have bunch more to fulfill your needs and for a complete list of recipes and know-how about nutrition, food, sugar, water, sleep please visit http://rynopowergym.com/
​Juice and Drinks
Energy Booster
½ cup spinach
½ cucumber
½ cup kale
2 apples
4-5 stalks of celery
¼ bulb of fennel
¼ head of romaine lettuce
1 inch of ginger root
½ lemon

Cleansing Juice
½ inch wedge of green cabbage
2 green apples
6 carrots, greens removed
Healthy Snacks

Ryno Power Protein Bars

3 Cups GF Oatmeal
1/2 Cup Natural Peanut butter
1 cup Coconut Milk
4 Scoops Protein Powder
Dash of cinnamon
Coconut oil

Using a napkin, dip into coconut oil and grease the bottom of a glass pan or metal cooking tray. Mix ingredients together, until a sticky batter is formed. Using a large spoon, spread mixture into the bottom of the pan, spreading until even. If desired, top with 4-8 packets Truvia (optional) Place pan into the refrigerator overnight. The next day, remove from fridge and cut into 8 equal bars.

Gluten Free Muffins
1 package of King Arthur Gluten Free Muffin Mix
6 tbsp of butter (melted) or oil
3 eggs
3/4 cup of coconut milk
1 ripe banana, mashed
1 1/4 cup of blueberries, raspberries, strawberries (sliced) and/or blackberries, or whatever you love in a muffin
Large grain/coarse, premium cane sugar

Preheat oven to 365 degrees. Line a 12 cup standard muffin pan with paper liners or grease each cup. Stir together melted butter or oil, eggs and mix. Using electric beater, beat in milk 1/4 cup at a time, being sure to scrape the bowl several times. Beat until batter thickens, about 1 min. Add in banana and fruit/add ins. 

Add mix to muffin cups, filling until almost full. Sprinkle with coarse sugar. 

Bake 18-22 minutes, remove from oven and cool for 5 minutes before serving. 
Gluten Free Baked Vegetable Pasta
½ tbsp Olive oil
3 Yellow Squash, sliced lengthwise
3 Zucchini, thinly sliced
1 Yellow Onion, diced
1 Red pepper, chopped
2 tbsp Balsamic vinaigrette
Sea salt
1 16oz pkg Tinkyada GF pasta spirals
1 8oz pkg organic mozzarella or Veggie Shreds mozzarella (or larger if you wish to add additional cheese to top of the dish)
1 8oz pkg feta cheese (if desired)
¼ tsp of Crushed red pepper
Preheat oven to broil. Following directions on package for pasta, cook aldente, drain and rinse with cold water. 

Grease a cookie sheet with olive oil and place sliced zucchini, squash, onions and peppers. Drizzle a small amount of olive oil over the top of the vegetables and lightly sprinkle with sea salt.. Place in oven and cook until lightly browned (be sure to stay close by as this goes fast!) remove and place all ingredients into a large bowl. Reduce oven heat to 350 degrees.

Add the pasta to the large bowl of vegetable, add cheeses and crushed red pepper, then toss with ½ tbsp of olive oil. Next place all ingredients into a glass 9.5×13.5×2 baking dish. If you desire, sprinkle more cheese over mixture before covering. Cover with foil and place in oven. Cook 20 minutes, then remove foil and cook another 8-10 minutes to lightly brown and melt the cheese. Remove and serve.

Serves 4-6

Ryan’s Strawberry and Spinach Salad
2 tbsp Balsamic vinegar
½ tsp Black pepper
2 tbsp Rice vinegar
1 ½ tbsp Orange Blossom Honey
2 tsp Dijon mustard
1 cup Strawberries, sliced
½ cup red onion, finely chopped
½ cup walnut pieces
8 cups Fresh Spinach
Combine balsamic, rice vinegar, honey, mustard and pepper. In large bowl, toss spinach, strawberries, walnuts and red onion with dressing. Serve.

Serves 4-6

Argentina Style Stew in Crock Pot
1 ½ lbs grass fed, organics stew meat or hormone free stew meat
4 slices of uncured apple wood bacon
3 med organic carrots cut into 1in. pieces
3 med organic onions, diced
3 med organic tomatoes cut into wedges
2 med organics potatoes, peeled and sliced
1½ cups organic butternut squash (can be pre cut)
1 med organic green sweet pepper, chopped
1 tsp dried thyme
1 clove organic garlic minced
1 14oz can low sodium beef broth, or use beef bouillon and water to same amount
½ small head of organic cabbage, coarsely chopped
In a large skillet, cook bacon slices until crisp. Remove, crumble and chill until serving time. Add beef to skillet into bacon drippings, brown on each side. 

In a 5-6 qt. slow cooker, place all the vegetables but the cabbage (save until later) , then add meat. Pour the beef broth over all.

Cover and cook on low for 8-10 hours, or on high heat for 4-5 hours. Stir in the cabbage the last 20 minutes and cook until tender. If using the low setting, change it to the high setting for this step. Once done, serve and sprinkle with bacon.

6 servings 
10 Minute BBQ Salmon and Veggies
2 or more boneless Salmon Filets
Fresh Dill (Thyme, Rosemary or Basil will do fine too)
One half onion
Olive Oil
Kosher or Sea Salt and Pepper
Fresh Vegetables preferably Squash Zucchini or Asparagus
A Few Tablespoons of Balsamic Vinegar

Rinse off the Salmon Filets and sprinkle the salt, pepper and drizzle olive oil over them. Top the Salmon with the Dill and sliced onion and wrap them in aluminum foil. One or two full sprigs of Dill will be enough per salmon filet. BBQ on Med to high Heat for about 10 minutes without flipping until cooked through

Marinate the vegetables in Balsamic Vinegar and olive oil with some salt and pepper. BBQ those as well until you get a little char mark, but take them off when they are still crunchy and fresh.

Serve with the Salmon on top of the veggies and enjoy! 
Ryno’s Simple Protein Shake
8 oz Hemp, Coconut or Almond Milk
8 oz Water (or 4 oz water, 4 oz ice cubes)
3 scoops Ryno Power Protein

Mix in a shaker cup or blender if desired, to blend ice! Enjoy! 

Green Spinach Smoothie
Serves 1
1 frozen sliced banana
1 Tablespoon organic peanut or almond butter
1/2 cup Greek yogurt
1 cup coconut milk, unsweetened
4 cups baby spinach

Combine all ingredients in a blender and blend until smooth. 

Ryno Power Protein Pancakes
1/2 cup Pamela’s Baking Mix
1 cup GF oats
1/2-cup non-fat powdered milk
2 cups Ryno Power Protein Powder
2 tbsps baking powder
2 tbsps ground cinnamon
1/2 tsp salt
1 1/2 cups egg substitute (whites)
3 cups water or coconut milk
3 tsps vanilla extract
1 1/2 oz nuts (if desired)

How to Make Mix

Grind oats in a food processor. Measure all dry ingredients into an airtight container, shake or whisk until well combined.

Combine egg substitute, vanilla and the coconut milk or water. Allow to stand at room temperature for 10-20 minutes. Wipe an 8 to 10 inch non-stick skillet with a very thin coat of vegetable or grape seed oil.

Heat pan to medium/medium high heat. Add pancake mix to egg mixture and gently combine. You may need a bit more water or coconut milk, as the protein powder may absorb more liquid. Don’t mix too vigorously or you’ll have a dense, flat pancake. Add more water if necessary to make a medium batter. (The thinner the batter the thinner and more dense the pancake will be. I prefer to keep the batter as thick as possible, so it just barely pours out of the cup. )

Fold in nuts and immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side. Serve with Agave nectar or organic maple syrup.

Serves 6