Tel: 412-709-7404 cell

  • Black Facebook Icon
  • Instagram - Black Circle
  • Black Twitter Icon
  • Black YouTube Icon

1771 W. HAMLIN RD.


© 2017 Starting Line Health & Fitness, Inc. 

October 16, 2017

October 6, 2017

September 29, 2017

September 27, 2017

September 13, 2017

September 8, 2017

September 1, 2017

Please reload

Recent Posts

Starting Line Health and Fitness

February 3, 2017

Please reload

Featured Posts

Homemade Snacks for Summer Road Trips

May 29, 2017

Popcorn Trail Mix



  • 2 cups popped popcorn (preferably unsalted) 

  • 3/4 cup roasted almonds or roasted peanuts (preferably unsalted) 

  • 3/4 cup unsweetened dried banana chips 

  • 3/4 cup fruit-juice sweetened dried cranberries 


Combine all ingredients in a medium bowl. Divide between 8 small storage containers. Trail mix will keep about 5 days. 


Nutritional Info: 

Per Serving: 160 calories (80 from fat), 9g total fat, 0.5g saturated fat, 19g carbohydrates, (2 g dietary fiber, 12g sugar), 3g protein.



Whole Grain Morning Glory Muffins



  • 1 1/3 cup whole wheat pastry flour 

  • 1/2 cup sugar 

  • 1/4 cup packed brown sugar 

  • 1 1/2 teaspoon baking soda 

  • 1 teaspoon ground cinnamon 

  • 1/4 teaspoon fine sea salt 

  • 2 eggs 

  • 2/3 cup canola oil 

  • 1 teaspoon pure vanilla extract 

  • 1 Fuji apple, cored, peeled and diced 

  • 1/2 cup seedless raisins 

  • 1 large carrot, grated 

  • 1/2 cup walnuts, finely chopped 

  • 1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided 



Preheat the oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined. 

Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 2 tablespoons coconut and bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. 


Nutritional Info: 

Per Serving: Serving size: 1 muffin, 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g carbohydrates, (2 g dietary fiber, 14g sugar), 3g protein.



Oat Date Bars



  • 2/3 cup chopped pitted dates, divided 

  • 1/2 cup water 

  • 1 large egg 

  • 1 1/4 cup quick-cooking oats 

  • 1/2 cup whole wheat flour 

  • 1/2 teaspoon ground cinnamon 

  • 1/4 teaspoon plus 1/8 teaspoon baking powder 

  • 1/8 teaspoon sea salt 



Preheat oven to 375°F and grease an 8 x 8-inch baking pan. In a blender, combine 1/3 cup of the dates and water; blend until very smooth. Add egg and blend just until combined. In a medium bowl, combine oats, flour, cinnamon, baking powder and salt and whisk until combined. Add date-and-water mixture and remaining 1/3 cup chopped dates; stir until moistened. 

Scrape into prepared pan, level the top with a spatula, and bake until firm and lightly browned around the edges, about 17 minutes. Cool in the pan and cut into 10 bars. Bars keep in an airtight container for about a week. They can also be individually wrapped and frozen until ready to eat; allow about 2 hours for them to thaw. 


Nutritional Info: 

Per Serving: 100 calories (15 from fat), 1.5g total fat, 20mg cholesterol, 50mg sodium, 21g carbohydrates, (3 g dietary fiber, 8g sugar), 3g protein.



Oatmeal, Coconut and Sunflower Seed Cookies



  • 1/2 cup (1 stick) butter, softened 

  • 1/2 cup sugar 

  • 1 egg 

  • 2 teaspoons pure vanilla extract 

  • 1/2 teaspoon fine sea salt 

  • 1/2 cup grated unsweetened coconut 

  • 1/2 cup sunflower seeds 

  • 1 1/4 cup rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie) 

  • 1 cup whole wheat pastry flour 

  • 3/4 teaspoon baking powder 



Preheat the oven to 375°F. Line two large baking sheets with parchment paper and set aside.

Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined. 

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container. 


Nutritional Info: 

Per Serving: Serving size: About 2 cookies, 210 calories (110 from fat), 13g total fat, 7g saturated fat, 35mg cholesterol, 170mg sodium, 21g carbohydrates, (3 g dietary fiber, 8g sugar), 4g protein.


Cocoa-Almond Baked Breakfast Quinoa




  • 1 cup quinoa 

  • 1 1/2 cup unsweetened hempmilk, soymilk or almondmilk 

  • 1 cup pitted dates (about 5 ounces) 

  • 1/2 cup hulled hemp seeds 

  • 1/2 cup unsweetened applesauce 

  • 1/3 cup unsweetened cocoa powder 

  • 1/4 teaspoon fine sea salt 

  • 3/4 cup almond meal, divided 



Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée hempmilk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour. 

Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.

To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave. 


Nutritional Info: 

Per Serving: 270 calories (90 from fat), 11g total fat, 1g saturated fat, 100mg sodium, 37g carbohydrates, (6 g dietary fiber, 17g sugar), 10g protein.

Share on Facebook
Share on Twitter