Ingredient: Cinnamon

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.

Roasted Butternut Squash

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Roasted Butternut Squash
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Prep Time 10 minutes
Cook Time 1 hours
Servings
Ingredients
  • 1/4 cup pecan pieces
  • 1 medium butternut squash
  • 1 tsp butter
  • 2 tsp honey optional
  • 1/2 tsp Cinnamon
Prep Time 10 minutes
Cook Time 1 hours
Servings
Ingredients
  • 1/4 cup pecan pieces
  • 1 medium butternut squash
  • 1 tsp butter
  • 2 tsp honey optional
  • 1/2 tsp Cinnamon
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Instructions
  1. Preheat oven to 350 degrees
  2. Place pecan pieces on baking sheet and bake for 5 minutes, checking frequently to avoid burning.
  3. Remove nuts from the oven and reset to 400 degrees.
  4. Cut squash lengthwise in half and remove the seeds.
  5. Place on a baking sheet, peel down.
  6. Add a small amount of water in the pan.
  7. Put 1/2 tsp butter and if desired, 1 tsp honey in the hole of each squash half.
  8. Place in oven and bake for 50 minutes until flesh is tender.
  9. Every 20 minutes, baste the top with the butter honey mix.
  10. When done, remove from oven, sprinkle with nut pieces and then cinnamon.

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.

Cinnamon French Toast

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Cinnamon French Toast
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices bread day old whole wheat or other whole grain
  • 2 eggs
  • 1/2 cups skim rice or soy milk
  • 1 tsp vanilla
  • 2 tsp Cinnamon
  • 1/4 cups ground nuts try walnuts and almonds
  • 2 tsp butter
  • 2 tbsp maple syrup
  • Non-stick spray
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices bread day old whole wheat or other whole grain
  • 2 eggs
  • 1/2 cups skim rice or soy milk
  • 1 tsp vanilla
  • 2 tsp Cinnamon
  • 1/4 cups ground nuts try walnuts and almonds
  • 2 tsp butter
  • 2 tbsp maple syrup
  • Non-stick spray
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Instructions
  1. In a pie pan or shallow dish, beat eggs.
  2. Add milk, vanilla, 1 tsp cinnamon, 2 Tbsp ground nuts and mix.
  3. Heat skillet over medium high heat.
  4. Spray pan.
  5. Dip each slice of bread in egg mixture for a moment on both sides. Fry bread until golden brown on each side.
  6. Top each slice with ½ tsp. butter and 1½ tsp syrup or honey.
  7. Serve immediately.

Ants on a Stick

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Ants on a Stick
A childhood favorite.
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Servings
Ingredients
  • 1 tbsp sunflower seed butter or natural butter of your choice
  • 1 tbsp raisins
  • 5 stalks Celery
  • 1/4 tsp Cinnamon or nutmeg
Servings
Ingredients
  • 1 tbsp sunflower seed butter or natural butter of your choice
  • 1 tbsp raisins
  • 5 stalks Celery
  • 1/4 tsp Cinnamon or nutmeg
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Instructions
  1. Slice celery into 4" long pieces
  2. Spread each celery stalk with butter.
  3. Top with Crasins or Raisins.
  4. Eat immediately or store in fridge.

Easy Oat and Apple Sauce Muffins

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Easy Oat and Apple Sauce Muffins
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Servings
Ingredients
  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 cup flour whole wheat
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp Cinnamon
  • 1/2 cup brown sugar optional
  • 1/2 cup applesauce
  • 1 egg
Servings
Ingredients
  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 cup flour whole wheat
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp Cinnamon
  • 1/2 cup brown sugar optional
  • 1/2 cup applesauce
  • 1 egg
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Instructions
  1. Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.
  2. Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
  3. In a large bowl, stir together whole wheat flour, baking powder, baking soda, cinnamon and brown sugar.
  4. Stir in oat/buttermilk mixture, applesauce and egg; mix well.
  5. Pour batter into prepared muffin cups.
  6. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

Ants on a Stick

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Ants on a Stick
A childhood favorite.
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Servings
Ingredients
  • 1 tbsp sunflower seed butter or natural butter of your choice
  • 1 tbsp raisins
  • 5 stalks Celery
  • 1/4 tsp Cinnamon or nutmeg
Servings
Ingredients
  • 1 tbsp sunflower seed butter or natural butter of your choice
  • 1 tbsp raisins
  • 5 stalks Celery
  • 1/4 tsp Cinnamon or nutmeg
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Instructions
  1. Slice celery into 4" long pieces
  2. Spread each celery stalk with butter.
  3. Top with Crasins or Raisins.
  4. Eat immediately or store in fridge.

On Track Lifestyles
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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.

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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

ontracklifestyles@yahoo.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.