No Ordinary Cinnamon Tea

This is a delicious, hearty, and soothing winter tea with a bite. The combination of nutty and sweet flavors with cinnamon will fulfill your sweet cravings while keeping you warm.

You will need:

• 1 T of chopped walnuts
• ½ T shredded coconut
• 1 cinnamon stick or 1 tablespoon of powdered cinnamon
• 1 cup of water
• Sugar- according to taste

1. Boil cinnamon stick in a cup of water or dissolve ground cinnamon in boiling water
2. Add sugar, walnuts, and coconut. Enjoy!

This is how I like to make it, but of course you can adjust the walnut to coconut ratio to your liking!

Health Benefits of Cinnamon:

• Anti-inflammatory which helps arthritis and diabetes
• Lowers blood sugar

• Used as a remedy for colds and indigestion
• Helps lower cholesterol
• Natural food preservative that prevents bacterial growth
• Great source of Manganese, fiber, iron, and calcium
• Some studies indicate it’s smell alone can help improve memory

My go to, one pot, quick and healthy meal.

Mediterranean Spiced Couscous With Mixed Vegetables

You will need:

• Medium sized stockpot or saucepan
• 1.5 cups whole-wheat couscous
• 1 small/medium onion- diced
• 2 cloves of garlic- minced
• Olive oil- enough to cover bottom of pot
• 1 T of each: allspice, black pepper, and cumin
• Salt to taste- about 2 teaspoons
• 1 medium tomato- diced
• 1 zucchini- diced
• 1 summer squash- diced
• 1.5 cups of cooked chickpeas or 1 can (wash before using)
• 1.5 cups any broth, preferably vegetable
• Low-fat yogurt

1. Coat bottom of pot with olive oil on medium high heat
2. Sauté onion and garlic until onion is tender and translucent
3. Add the vegetables, chickpeas, and spices and sauté together for two minutes.
4. Add broth and bring to a boil. Turn off heat. Add couscous and cover the pot. Let the couscous absorb the broth for about 10-15 minutes. Fluff couscous with a fork.
5. Add a couple of tablespoons of low-fat yogurt on the side and enjoy!

This also makes a good side dish with a lean cut of protein like chicken breast or salmon. You can also use whatever vegetables you like or have on hand. I sometimes add shredded collard greens.