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You can order from them at the Freight House Farmers Market.

You can grab their heat-and-eat meals at the Quad-Cities Food Hub, hire one of them as a personal chef and see them at the city of Davenport's pilot "Food Truck Tuesdays" this month. 

And, as of two weeks ago, if you order online, they’ll deliver dinner to your door.

Yes, Robin Brown and Tracey McGinn want to bring their mobile eatery, called Cinnamon-N-Sage, to you — and quickly.

The pair is serious about offering healthy meals with fast-food convenience.

"We all eat out way too much and we all know it's not good," McGinn said. "So here's this option that's not bad for us and that’s not McDonald’s — that's a grease bomb sitting in your tummy."

That's why they recently launched an online-ordering segment of Cinnamon-N-Sage, where you can order meals in advance and schedule delivery. 

"This isn't like ordering a pizza," Brown said. "You're getting something homemade and fresh and good for you — and that's so important for all of us."

They haven’t always had that mentality. It wasn’t until Brown’s ex-husband had a heart attack a few years ago that she was inspired to create Cinnamon-N-Sage, which is in its second season at the market. 

"His way of connecting with people is through food. He'd always eat out with no worries, and then he had a heart attack," Brown said. "So we all started talking about how there's not a place to eat out that's healthy."

To develop the menu, Brown and McGinn started with lean proteins: eggs, chicken, shrimp and bison.

"We looked at how much protein we should be getting each day and went from there," McGinn said. "You don't need as much protein as you think you need."

It turned out to be a hodgepodge of healthy alternatives such as caprese and hearty bean salads, seafood chowder, falafels, bison shepherd’s pie and eggplant parmesan pasta. On market mornings, they tend to prepare whatever they’re in the mood for with fresh and seasonal ingredients sold at nearby tents. 

On Saturday, a crowd favorite was a veggie scramble, made with eggs, carrots,  cauliflower and peppers tossed in a waffle bowl then served with sweet potato hash.

Brown and McGinn typically roll into the market at 5 a.m. to set up. Then they spend an hour strolling through the market to buy produce from farmers. Brown lets her grandsons, Alyas and Alan, work the counter.

"It's a shopping day for us, and then we usually put what we buy right on the menu," Brown said. "Does it get any fresher than that?"

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While Brown has a long history working in restaurants, McGinn didn’t go to culinary school until she was 40.

“I was an art teacher. I went into human services and I did a whole lot of other things,” she said. “Then I got inspired to do this — you're never too old to chase your dreams."

She started working at the Quad-Cities Food Hub as the kitchen coordinator about five months ago.

She and Brown hope to open a brick-and-mortar restaurant in the future.

"We're both older, but we're taking a risk and doing this because we love it," said Brown, 51. “We have no limits. We’ll cater to everyone. A lot of people think it's too good to be true." 

But they're on a mission to make healthy and quick food happen. 

"We love talking to people about their health goals and people who think they can only cook for themselves because of this restriction or that one," McGinn said. "We want to do anything we can to help people with their food."


Amanda Hancock is a reporter covering food, arts and entertainment in the Quad-Cities (and beyond).