The following blog posts are categorized under Healthy Kids


Guest Blogger: Stephanie Merchant’s Healthy Start Smoothie

  I helped Stephanie make the decision to go back to school for nutrition, and look at her today; she’s the founder of a nutrition business for Moms. I’m happy…


Feeling tart? Pucker up in 5 mins!

  This sherbet is inspired by my friend Theresa, a local raw foodie and super healthy ageless beauty. She whipped this up the other day, and I couldn’t wait to…


Yogurt and Cereal Parfait

  This is a fun treat for Sunday breakfast, or any day when my son (or my husband) needs a little treat. Ingredients Your favorite organic cereal or granola Your…


Local, Colorful, Honey Glazed Carrots

  Honey glazed carrots are a favorite at our farm, especially in the spring when the carrots are small and tender. I especially love using a variety of colors, from…


Attn moms: 5 easy summer snacks

  Are you facing a long hot summer of “kids food” at amusement parks, the country club pool or even your best friends home? What can you do to keep…


Quinoa with Roasted Root Vegetables and Herbs

  Quinoa is one of my go-to sources of protein and a great way to satisfy your cravings for heavier carbs like bread or pasta. Here’s a side dish that…


Alien Juice (green smoothie)

  My sister’s husband is set in his ways.  He’s in good health, and he maintains his ideal weight, but he eats like a big kid. He makes faces at…

Sneaky Mom’s Meatloaf–see if they catch on…

There is something about meatloaf that active, hungry children love. This recipe is yummy, hearty, and a quick fix on those busy weekdays when the family is running around from school, to music lessons, to soccer, and everything in between. Try it out, I bet you may even make it a weekly tradition! Ingredients 1 and half pounds of organic, lean ground meat 1/2 vidalia onion 1 cup diced button mushrooms 1 egg 1/2 cup Panko bread crumbs Big handful baby spinach Ketchup to top Preparation 1. Blend all ingredients in a big bowl by hand. Add to a loaf pan or mold into loaf shape on a baking sheet. Top with ketchup and bake at 350° F for 1 and 45 hours.


Vegetarian Chili

  One of my clients assembles this dish in her slow cooker so that dinner is ready to go when she gets home that evening. The Portobello mushrooms add a…

Client Recipe//Nutritional Style Approved FLOURLESS PANCAKES

When Jennifer Elsner, a creative soul in many arenas, shared with me her latest creation from the kitchen, I knew we were on to something. A new feature of my website is born: Client Recipe // Nutritional Style Approved. As we finish off January with my first client recipe, I want to invite you to share what you’re playing with in your kitchen. Submission details coming soon..or if you can’t wait, shoot me an email. Client Recipe // Nutritional Style Approved February: Flourless Pancakes Jennifer Elsner Healthy Omnivore + Creative Director Richmond, VA Ingredients 1 ripe banana 2 eggs Coconut oil for the pan Optional: Shredded Coconut, Flax/Chia Seeds, Vanilla, Cinnamon or Cadamom. Directions Mash ripe banana in a bowl until creamy. Thoroughly mix eggs into banana puree to create batter [you can also use an immersion blender ]. Add desired additions. Heat pan on low-medium heat and add oil. Add batter [ silver dollar-sized ] into pan. Raise heat to medium-high, let pancake set until center bubbles & gently flip. Enjoy with berries and maple syrup. { Serves 2 }


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