Ingredient: garlic powder

Kale Chips

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Roasted Kale Crisps
An easy healthy alternative to chips.
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Servings
Ingredients
  • 1 bunch kale washed and dried well
  • 1 lemon
  • Sea salt to taste
  • garlic powder to taste
Servings
Ingredients
  • 1 bunch kale washed and dried well
  • 1 lemon
  • Sea salt to taste
  • garlic powder to taste
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Instructions
  1. Preheat oven to 400 degrees F. 

  2. Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
  3. Lightly sprinkle sea salt and garlic powder over the kale.
  4. Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
  5. Drizzle lemon juice over the kale and enjoy!
  6. Note: Crisps do not store well so make what you want to eat!

Okra Chips

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Okra Chips
Okra is a summer staple in the south and these super crispy and flavorful chips make an excellent snack.
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Prep Time 15 minutes
Cook Time 2-3 hours
Servings
Ingredients
  • 1 lb okra fresh
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
Prep Time 15 minutes
Cook Time 2-3 hours
Servings
Ingredients
  • 1 lb okra fresh
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
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Instructions
  1. Preheat the oven to 500 degrees.
  2. Rinse the okra and slice each pod lengthwise.
  3. Place the sliced okra in a large bowl with enough water to completely cover.
  4. Add the vinegar and mix well.
  5. Let stand for 15 minutes, stirring every 5 minutes.
  6. Drain and rinse the sliced okra.
  7. Pat dry with paper towels.
  8. Place the prepared okra in a large bowl and drizzle over the olive oil.
  9. Sprinkle in the salt and garlic powder.
  10. Toss until all pods are coated evenly with the oil and seasonings.
  11. Put the seasoned okra on a foil-lined baking sheet.
  12. Bake for 20 minutes, turning halfway through the cooking time.
  13. Remove from the oven and lower the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door open. Continue to bake for 2-3 hours or until crisp.
  14. Remove from the oven and cool for at least 30 minutes.
  15. May be stored at room temp for 2-3 days.

Kick N Popcorn

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Kick N Popcorn
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Course Snack
Cuisine American
Keyword Kick N Popcorn
Servings
Ingredients
  • 8 cups popped popcorn warm
  • 1-2 tbsp butter melted or flaxseed oil
  • 1/2 tsp hot pepper sauce or to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt optional
  • 2 tsp pumpkin seeds roasted
Course Snack
Cuisine American
Keyword Kick N Popcorn
Servings
Ingredients
  • 8 cups popped popcorn warm
  • 1-2 tbsp butter melted or flaxseed oil
  • 1/2 tsp hot pepper sauce or to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt optional
  • 2 tsp pumpkin seeds roasted
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Instructions
  1. Place popcorn in a large bowl
  2. Mix butter or flaxseed oil with the hot pepper sauce and drizzle over popcorn, mixing well.
  3. Combine remaining ingredients and sprinkle over popcorn.
  4. Toss and serve.

Veggie Confetti

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Veggie Confetti
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
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Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
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Instructions
  1. For the Salad: Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
  2. For the Marinade: Combine marinade ingredients in a small food processor or blender. Mix until smooth

On Track Lifestyles
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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

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.