Course: dessert

Chocolate Chia Pudding

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Chocolate Chia Pudding
Indulge your sweet tooth with this simple and tasty treat.
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Course dessert, Snack
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
  • 1/4 cup cocoa powder
  • 1/4 cup chia seeds
  • 4 tbsp honey or maple syrup
  • 1/2 tsp Cinnamon ground
  • 1 pinch of salt
Course dessert, Snack
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
  • 1/4 cup cocoa powder
  • 1/4 cup chia seeds
  • 4 tbsp honey or maple syrup
  • 1/2 tsp Cinnamon ground
  • 1 pinch of salt
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Instructions
  1. Place all the ingredients in a high-speed blender and blend until smooth.
  2. Pour into large glass container or divide between glasses or small jars.
  3. Refrigerate overnight or at least four hours.
  4. When ready to serve top with 1/4-1/2 cup fresh berries – delicious with strawberries, raspberries or blackberries.

Blueberry Yogurt Pops

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Blueberry Yogurt Pops
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Prep Time 10 minutes
Servings
Ingredients
  • 1 cup plain yogurt
  • 3/4 cups blueberries fresh or frozen
  • 1/2 tsp vanilla extract
  • 1/2 tsp honey
  • 1/4 tsp Cinnamon
Prep Time 10 minutes
Servings
Ingredients
  • 1 cup plain yogurt
  • 3/4 cups blueberries fresh or frozen
  • 1/2 tsp vanilla extract
  • 1/2 tsp honey
  • 1/4 tsp Cinnamon
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Instructions
  1. Mix all ingredients in a bowl.
  2. Spoon into ice cube tray.
  3. Place in freezer for 15 minutes until the pops solidify a bit.
  4. Stick a popsicle stick in each.
  5. Place back in freezer until frozen.

Oatmeal Banana Cookies

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Oatmeal Banana Cookies
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Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat baking flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/2 tsp kosher salt
  • 1 medium banana ripe
  • 1 large egg
  • 2 tbsp canola oil organic
  • 3/4 cup light brown sugar packed
  • 3 tbsp honey
  • 1/4 cup unsweetened applesauce
  • 2 tsp pure vanilla extract
  • 3/4 cup old-fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup pecan pieces
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat baking flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/2 tsp kosher salt
  • 1 medium banana ripe
  • 1 large egg
  • 2 tbsp canola oil organic
  • 3/4 cup light brown sugar packed
  • 3 tbsp honey
  • 1/4 cup unsweetened applesauce
  • 2 tsp pure vanilla extract
  • 3/4 cup old-fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup pecan pieces
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Instructions
  1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a medium bowl, mash the banana with a fork.
  4. Add egg, oil, brown sugar and honey, applesauce, and vanilla and whisk to combine.
  5. Gradually add the egg mixture to the flour mixture, stirring until just incorporated.
  6. Fold in the oats, cranberries and pecans.
  7. Drop 1 tablespoon of dough onto the baking sheets, about 2 inches apart.
  8. Bake, rotating the positions of the pans halfway through, until the cookies are light golden brown, 12 to 14 minutes.
  9. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Roasted Pears with Orange

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Roasted Pears with Orange
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Servings
Ingredients
  • 1 large naval orange
  • 6 Bosc pears
  • 1/2 cups hearty red wine such as Chianti
  • 1/2 tsp Cinnamon
  • 1/4 cup water
  • 1/4 cups local honey
  • 1 tbsp butter grass fed
Servings
Ingredients
  • 1 large naval orange
  • 6 Bosc pears
  • 1/2 cups hearty red wine such as Chianti
  • 1/2 tsp Cinnamon
  • 1/4 cup water
  • 1/4 cups local honey
  • 1 tbsp butter grass fed
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Instructions
  1. Preheat oven to 450 degrees.
  2. With vegetable peeler, remove peel from orange in 2" by 1/2" strips.
  3. With melon baller or small knife, remove cores and seeds from pears by cutting through blossom end (bottom) of unpeeled pears (do not remove stems from pears).
  4. In shallow 1 1/2- to 2-quart glass or ceramic baking dish, whisk and combine orange peel, wine, cinnamon and water.
  5. Place honey in medium bowl. Hold pears, 1 at a time, over bowl of honey with 1 hand (keep other hand dry). With dry hand, use pastry brush to brush pears with melted butter, then sprinkle pears with honey until coated. Stand pears in baking dish. Sprinkle any remaining honey into baking dish around pears.
  6. Bake pears 35 to 40 minutes or until tender when pierced with tip of small knife, basting occasionally with syrup in baking dish.
  7. Cool slightly, about 30 minutes, to serve warm. Or cool completely; cover and refrigerate up to 1 day. Reheat to serve.

Blueberry Coconut Quinoa Parfait

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Blueberry Coconut Quinoa Parfait
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 cup old-fashioned oats
  • 1 cup unsweetened flaked coconut
  • 2 tbsp brown sugar packed
  • 1/4 tsp Cinnamon
  • 1/4 tsp nutmeg ground
  • pinch salt
  • 3 tbsp coconut oil measured in solid form
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • For the Parfait
  • 1 1/2 pints fresh blueberries
  • 1 cup uncooked quinoa rinsed
  • 2 cups light canned coconut milk
  • 2 tbsp unsweetened flaked coconut
  • 2 pinches of salt
  • 1 17 oz container Plain Greek yogurt
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 cup old-fashioned oats
  • 1 cup unsweetened flaked coconut
  • 2 tbsp brown sugar packed
  • 1/4 tsp Cinnamon
  • 1/4 tsp nutmeg ground
  • pinch salt
  • 3 tbsp coconut oil measured in solid form
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • For the Parfait
  • 1 1/2 pints fresh blueberries
  • 1 cup uncooked quinoa rinsed
  • 2 cups light canned coconut milk
  • 2 tbsp unsweetened flaked coconut
  • 2 pinches of salt
  • 1 17 oz container Plain Greek yogurt
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Instructions
  1. For the Granola
  2. Preheat oven to 350 degrees F.
  3. Line a baking sheet with aluminum foil
  4. In a large bowl, combine oats, coconut, sugar, cinnamon, nutmeg and salt.
  5. Melt coconut oil and add it to the oats, along with honey and vanilla, stirring thoroughly to moisten.
  6. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly.
  7. For the Parfait
  8. Preheat oven to 350 degrees F.
  9. Place blueberries on a nonstick baking sheet with a pinch of salt.
  10. Place in the oven and roast for 20 minutes, or until berries start to burst.
  11. (You can make the granola first and bake it at the same time, on the upper rack.) Remove both and set side.
  12. While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes.
  13. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes.
  14. Fluff with a fork.
  15. When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola.

Super Easy Chocolate Brownies

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Super Easy Chocolate Brownies
Baking from scratch may sound difficult, but many recipes are just as easy as grabbing a box mix.  And no fake stuff here!
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Prep Time 15 minutes
Cook Time 25 minus
Servings
Ingredients
  • 1/2 cup melted butter or coconut oil
  • 3/4 cup evaporated cane juice or ¾ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/3 cup fresh-ground soft white wheat flour or ½ unbleached white flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
Prep Time 15 minutes
Cook Time 25 minus
Servings
Ingredients
  • 1/2 cup melted butter or coconut oil
  • 3/4 cup evaporated cane juice or ¾ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/3 cup fresh-ground soft white wheat flour or ½ unbleached white flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
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Instructions
  1. Preheat oven to 350 degrees.
  2. Thoroughly mix everything except flour together in a bowl.
  3. Add flour and fold together just until blended.
  4. Pour batter into a greased 8 inch square pan and bake for 25 minutes.
  5. Rest until set, cut into 16 squares and enjoy!

Berry Vanilla Smoothie

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Berry Vanilla Smoothie
Strawberries like all berries are a superfood and this delicious red fruit is high in “berry” many nutrients including Vitamin C, folate, potassium and lots of phytonutrient antioxidants that have anti-inflammatory properties including anthocyanins and polyphenols. Having a cup of berries 3-4 times a week is associated with lower risk of heart disease, cancer and improved blood sugar control for people with diabetes.
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Prep Time 10 minutes
Servings
Ingredients
  • 1 1/2 cup fresh or frozen berries add ½ cup ice if berries are fresh
  • 1/2 cup greens
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup vanilla Greek yogurt
  • 2 scoops vanilla protein powder
Prep Time 10 minutes
Servings
Ingredients
  • 1 1/2 cup fresh or frozen berries add ½ cup ice if berries are fresh
  • 1/2 cup greens
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup vanilla Greek yogurt
  • 2 scoops vanilla protein powder
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Instructions
  1. Blend until smooth.

Yogurt and Fruit Parfait

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Yogurt and Fruit Parfait
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Prep Time 10 minutes
Servings
people
Ingredients
  • 1 cup greek yogurt plain
  • 1 tsp vanilla extract
  • Assorted berries or other fruit of your choice
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 cup greek yogurt plain
  • 1 tsp vanilla extract
  • Assorted berries or other fruit of your choice
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Instructions
  1. Use a tall jar or glass.
  2. Start with a layer of yogurt.
  3. Add a drop of Vanilla Extract.
  4. Add a layer of berries.
  5. Repeat until full.

Superhero Muffins

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Superhero Muffins
This recipe was adapted from the cookbook, Run Fast Eat Slow. The butter is reduced and unsweetened applesauce is used for most of the maple syrup. These muffins freeze well and make an easy breakfast or snack between meals.
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Servings
Ingredients
  • 2 cups almond flour
  • 1 cup old-fashioned rolled oats use gluten free if sensitive
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins (optional)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 eggs beaten
  • 1 cup Zucchini grated (about one)
  • 1 cup carrot grated (about two)
  • 2 tbsp unsalted butter melted
  • 4 oz unsweetened applesauce
  • 1 tbsp maple syrup
  • 1 tsp vanilla
Servings
Ingredients
  • 2 cups almond flour
  • 1 cup old-fashioned rolled oats use gluten free if sensitive
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins (optional)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 eggs beaten
  • 1 cup Zucchini grated (about one)
  • 1 cup carrot grated (about two)
  • 2 tbsp unsalted butter melted
  • 4 oz unsweetened applesauce
  • 1 tbsp maple syrup
  • 1 tsp vanilla
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Instructions
  1. Arrange a rack in the center of the oven and preheat the oven to 350°F.
  2. Line a 12-cup standard muffin tin with paper muffin cups. (Or spray tin with olive oil)
  3. In a large bowl, combine the almond flour, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.  
  4. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined. 
  6. Spoon the batter into the muffin cups filling each to the brim.
  7. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.

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By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.