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The Farmacy Old Town

Sick of being sick and tired all the time? Life holding you back from a healthier you? Needing to find the root cause of your ailments and not “bandage” them up?

Let this Holistic Nutritionist show you the way; one food and thought at a time. Being a mom of two is tricky enough but being a mom with children struggling with chronic illness made many days stressful and exhausting. I took this whole "Holistic" approach to the test and cleaned up our acts. Needless to say their illnesses faded. If I hadn't witnessed it with my own eyes, I wouldn't have believed it. I took this passion for a cleaner lifestyle and went back to school to become a Holistic Nutritionist and Health Coach. Now certified, I teach other families how to rid the prescription drugs and live life pure.

12/24/2025

Fun food fact: Amaretto, known for its slightly sweet almond flavor, actually contains no almonds. It gets its flavor from apricot kernels.

Speaking of, if you love the flavors of amaretto or even marzipan, these buttery croissant bites have me regretting all the times I tried making homemade croissants - to only be disappointed and have a sink full of dishes & a kitchen littered with flour.

These bites are so easy to make & taste like they were made in a professional bakery. I promise! 🥐

Ingredients:
1 sheet store bought puff pastry, thawed but still cool
1 cup (96g) blanched almond flour
½ cup (104g) light brown sugar, unpacked
½ cup (113g) salted butter, softened
1½ tablespoons all purpose flour, plus additional for rolling the puff pastry
1 large egg, room temp
1 teaspoon pure almond extract
¼ cup (28g) sliced almonds
powdered sugar, for garnish
Preheat oven to 400°F.
Using a hand mixer, combine almond flour, brown sugar, butter, flour, egg, almond extract, and a pinch of salt. Mix until just combined, being careful not to overmix. Set aside.
On a lightly floured surface, rollout the puff pastry to an 11×11 square. It’s ok if it’s not exact! Cut twenty four 2×2 inch squares. Again, doesn’t have to be exact! Gently press each square into the cavity of a 24-count mini muffin pan.
Fill each pastry cup with 1-tablespoon of filling. Press a few sliced almonds onto the top of each.
Bake for 10-15 minutes, until the pastry is golden brown. Place the pan on a wire rack to cool. Remove the pastries from the pan and dust with powdered sugar.

Recipe by
#8020

12/09/2025

I always say I only survive cold & dreary winters because I love soups 🥣.

This Classic Greek chicken and rice soup is one of my family favorites. A soothing herby soup with a tart twist of fresh lemon 🍋.

Known as avgolemono (which I still can’t pronounce!) is an easy and quick meal that uses little ingredients but has robust flavors that keep you craving more. It also has this unique creaminess texture from using eggs that you whisk into the broth.

Ingredients:
2 tablespoons olive oil
1 large yellow onion finely chopped
2 cloves minced garlic
1 bay leaf (optional)
4 tablespoons chicken stock paste
9 cups water (or you can use 9 cups chicken stock)
3/4 cup uncooked jasmine or basmati rice (needs to be short grained)
1/4 cup fresh dill or 2 tablespoons dried (fresh is best)
Salt & pepper to taste
The avgolemono
3 large eggs
2 large or 3 small fresh lemons (fresh is a must)
1 cup of your chicken stock
In your soup pot, add in your olive oil & cook your chicken breast on medium heat flipping once, until cooked. It’s ok if it’s not completely cooked through, as you’re going to shred with a fork and return back to your stock to further cook.

Once you remove your cooked chicken breast, add to a plate and let rest while you add to your pot the onions and bay leaf. Once your onions are translucent, add in your chicken stock paste, water, garlic, and rice. Cook for 15 minutes or until your rice is tender.

While your stock is boiling, shred your chicken with a fork and add back into the pot. Stir well and remove one cup of just the stock. It’s ok if there’s little bits of rice in it.

In two bowls, take your eggs and separate the yolks from the egg whites and whisk your egg whites until you get a little bubbly froth. Add in a tablespoon of the fresh lemon zest and the juice of your lemons. Then mix in the egg yolks and mix well. Slowly take your one cup of stock and mix well until you get this creamy consistency.

Add this to your chicken and rice stock, stir in your dill, and season with a good amount of salt & pepper. Enjoy!

11/25/2025

If you like pumpkin & real homemade whipped cream, this is the dessert for you. I personally love a traditional pumpkin pie. In fact, I love it so much that each year I bake one - just for MYSELF.

I came across this pumpkin icebox recipe from , and thought I’d try it out. I was so glad I did!

This recipe isn’t too sweet, or pumpkiny, full of fluff, and the layers of graham crackers softened into the yummiest graham cracker crust. Even better, no oven needed.

▢ 2 cups (1 pint) heavy whipping cream
▢ 8 oz cream cheese, softened
▢ 1 cup pumpkin purée, not pumpkin pie filling
▢ ½ cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon pumpkin pie spice
▢ Pinch of salt
▢ ½ 14.4 oz box cinnamon graham crackers, about 13–14 full sheets
You’ll need an 8×8-inch baking dish or 9×9 dish. Set aside.
Add the heavy whipping cream to a large bowl or stand mixer. Beat until soft peaks form, about 3–5 minutes. This should yield about 4 cups of whipped cream. Reserve half (about 2 cups) to fold into the pumpkin mixture and save the remaining half for the topping. Tip: If your cream isn’t thickening, add 1–2 tablespoons of cane sugar to help it whip.
In a medium mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, pumpkin pie spice and salt. Beat until creamy and well combined. You can also use a stand mixer for this.
Gently fold 2 cups of the whipped cream into the pumpkin mixture until fully incorporated.
Spread about ½ cup of the pumpkin filling on the bottom of your prepared pan. Add a layer of graham crackers, breaking pieces as needed to fit. Spread about 1 cup of the pumpkin filling evenly over the crackers. Repeat the layers, ending with a pumpkin layer on top (you should have 3 layers of crackers total).
Spread the remaining whipped cream evenly over the top.
Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened into a cake-like texture.
Just before serving, garnish with crushed graham crackers, a sprinkle of cinnamon, and/or chopped pecans if desired. Slice into squares and enjoy!

11/20/2025

It’s officially persimmon season 🧡

This dish was highly recommended to me by a good friend, but truth be told, I’m not a huge fan of persimmons. However, mixed with other flavors & textures its a game changer! This recipe will be on repeat for our Thanksgiving spread for sure.

Persimmons get a bad rap due to their softer tomato like texture. Making it hard to eat them in bite sized chunks. But when sliced real thin, mixed with citrus flavors, it gives this unpopular fruit a sweeter, more palatable flavor.

This recipe is mixed with sweet & sour, crunch, and a little heat from horseradish. Finished off with the creamy bite of sharp cheddar & cracked black pepper.

Recipe:
2 large ripe but not mushy thinly sliced persimmons
2 large cored thinly sliced crips apples -Granny Smith, Pink Lady, Gala
3 tablespoons ACV or white wine vinegar
2 tablespoons honey
1/2 to 1 teaspoon horseradish (self preference)
2oz sharp cheddar cheese - crumbled
3 tablespoons olive oil
Coarse sea salt & black pepper to taste

*I highly recommend using a mandolin for this recipe if you have one.

On a large plate, layer out the persimmon & apples.
In a measuring cup mix your vinegar, honey, & horseradish until mixed. Poor mixture over the fruit evenly then sprinkle your crumbled cheese on top. Drizzle olive oil & add your salt & pepper.
Serve immediately & enjoy!

Fun facts about persimmons-
Persimmons are known as the “food of gods” in Latin.
Japan’s national fruit is the one and only persimmon.
There are only 2 types of commercially available persimmons: hachiya and fuyu.
Persimmons are typically in season from September to December.
Persimmons belong to the berry family.

11/09/2025

Copycat Sweetgreen harvest bowl 🍯 🍎 🥬

It’s hard to believe, but my first time and only time to SG, was a year ago. Of course I loved all the veggie options, but because I don’t have one locally, it was best I recreated one I would enjoy just as much. Can honestly say, love this combo every single time.

Salad ingredients:
3/4 cup sprouted wild rice (cooked)
2 cups small sweet potatoes (roasted)
1 large apple Fuji or Granny Smith
1/2 cup pecans or almonds (roasted)
1/2 cup mild goat cheese or feta
2 tablespoons golden raisins or dried cranberries
8 packed cups baby kale (drizzle 1 tablespoon olive oil on kale to soften before adding to the rest of the ingredients).

Honey Dijon vinaigrette:
1/4 cup Dijon mustard
3 tablespoons honey or maple syrup
3 to 4 tablespoons apple cider vinegar (preferred tang)
1/4 cup extra virgin olive oil
Salt & pepper to taste

*add ins roasted Brussels sprouts, grilled chicken or salmon, or cubed roasted tofu.

10/23/2025

As fall weather becomes more consistent, I like incorporating heartier foods to my meals 🌾

This meal is one I’ve made a dozen of times but have never made it the same way twice. The main ingredient being farrow - one of my favorite ancient grains loaded with fiber. Which helps with satiation, glucose stabilization, and gut health.

Lots of ingredients mesh well with this dish, but the star of the show is making my pomegranate pistachio dressing. Recipe below 👇🏼

Base:
Cooked farrow
Chopped tomatoes & cucumbers
Canned drained & rinsed chickpeas or butter beans
Finely chopped red onion
Green olives sliced (optional)

Pomegranate pistachio Dressing: serves 4
-1/2 cup olive oil
-1/4 cup chopped pistachios
-2 tablespoons lemon juice
-1 to 2 tablespoons pomegranate syrup (desired taste)
-2 tablespoons fresh dill, mint & parsley finely chopped
Salt & pepper to taste
Add all your ingredients together and mix well. I like to use an 8oz mason jar with a lid. Pour over base and enjoy!

10/09/2025

For some strange reason every fall when I buy apples they don’t get eaten. They sit on the counter for days until I’m forced to make this deliciously easy maple cinnamon “apple confetti.” Which of course tastes great over Greek yogurt, overnight chia oats, or vanilla ice cream.

Fun facts about apples: related to the rose family, their high water content & vitamin C helps the body with hydration, & production of collagen & elastin, which are essential for maintaining skin’s firmness & suppleness.

It doesn’t stop there, high in fiber content as well, which helps with digestion & satiation.

For my “apple confetti” as my kiddos called it when they were littles. 👇🏼

3 to 4 apples diced & cored (approximately 4 cups). I like gala & honey crisp.
2 tablespoons coconut oil or ghee
2 tablespoons maple syrup
1 teaspoon cinnamon
Pinch of salt (optional)
In a nonstick pan, melt your oil and on a low simmer, add the rest of your ingredients. Stir occasionally for up to 10 minutes until your apples get soft but still hold their shape. Remove from heat and enjoy immediately or store in the fridge for up to one week.

09/08/2025

These knockoff ⭐️ egg bites have been on my meal prep rotation for years now. I don’t think I’ve ever made the same recipe twice, but each batch is always so tasty, full of protein & fiber, plus it’s the best way for me to clean out my fridge of veggies & herbs before they go bad.

*The base can be adjusted between egg whites or whole eggs.

*I also highly recommend a non stick silicone muffin mold. These are foolproof when wanting your bites to come out without breaking. Preheat oven to 325 degrees.

Recipe for base:
8 whole eggs or 1 1/2 cups egg whites
1 cup plain cottage cheese of choice
1 teaspoon dried garlic, onion, paprika, etc. Be creative!
Salt & pepper to taste
In a blender add your base ingredients & blend for a minute until mixture is completely mixed. *Optional - you can add in greens like a hand full of raw spinach, kale, or fresh herbs. Blend till completely blended. Placing your muffin pan on a larger cookie sheet, pour your base into your lightly oiled muffin pan evenly. This is because you’re going to make a steam bath prior to baking (see video).

Add in your favorite veggie blends. This can be a range of finely diced onions, bell peppers, mushrooms, broccoli, carrots. Add in some shredded cheese if desired. My favorite combo is feta & spinach.
Place cookie sheet with muffin pan in the center of the oven and fill cookie sheet half way with boiling water. This is what gives you that perfect BITE. Trust me! Bake 20 to 25 minutes. Remove & let cool for 10 minutes before eating. Store in the fridge for up to five days. Enjoy!

08/28/2025

Cucumber tuna rolls 🥢

My local Costco had a sale on wild caught tuna so I thought I’d make cucumber tuna rolls for my crew. Needless to say to it was a big hit. And surprisingly easy. I decided to forgo the rice, and just use veggies with the tuna, flavoring the tuna with simple ingredients that gave this recipe some heat and texture. If you’re not looking to make the rolls, check out the last pic to see how you can make the same dish, but deconstructed. And it tastes just as good!

Ingredients for tuna mixture:
Baked or drained canned tuna
A dollop of mayo & Greek yogurt for creaminess
Sriracha for heat
Rice wine vinegar to level out the fishy taste
And a few dashes of coconut aminos or soy sauce. Whichever you prefer.
Nori (dried seaweed) crumbled for a crunchy texture, and added iron & iodine.

Mix it all up in a large bowl until smooth and meets your desired taste.

Slice a large English cucumber with a vegetable peeler and lay flat on a paper towel, pressing out any water. Then layer by slightly overlapping on a piece of parchment paper and spreading out your tuna mixture, and shredded carrots if desired. Sprinkle with some sesame seeds and roll up. Remove your parchment & slice. Super easy and delicious. Add in a dipping sauce of coconut aminos, & sriracha and you’re set.

And for your deconstructed tuna bowl, add some fresh greens to a bowl with your chopped veggies and a large helping of your tuna mixture. Add in some coconut aminos and sriracha for a light dressing. Best to eat immediately, but can be stored for up to a day in the refrigerator. Enjoy!

08/25/2025

As the cooler weather sneaks in, I start craving this apple carrot slaw. It incorporates summer & fall flavors, while nutritionally covering many bases - including fiber.

There’s a lot of chatter about the importance of protein. But what often times gets overlooked is the importance of fiber. Fiber helps with digestion, satiation, curbs cravings, balances out blood sugar, and even helps with bloating.

Here’s a simple side dish or snack that I love to make in bulk - as each day it just gets better & better. Full of a sweet & salty crunch, I’m sure you’ll enjoy.

Ingredients:
1/4 cup mayonnaise (made with avocado oil)
4 tablespoons plain greek yogurt
3 tablespoons rice vinegar (ACV works too)
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon celery seed or poppy seed
3 cups shredded carrots
3 cups shredded Granny Smith apples (cored and matchstick size slices)
1/4 cup raisins for more iron (optional)
1/3 cup chopped almonds (optional)

In a large mixing bowl add in all your marinade ingredients - leaving out carrots & apples. Mix well and adjust seasoning. *Keeping in mind this will get sweeter as you add your carrots & apples. And the dressing will double from the juices of the apples. Add in your carrots and apples, stir and let rest in the fridge for up to twenty minutes for best results, and finish within four days in the fridge. Enjoy!

06/30/2025

With the holiday 🧨 weekend quickly approaching, here’s one of my favorite dips to share for any gathering. This can be enjoyed with veggies & hearty potato chips. And this recipe doesn’t contain those so called ingredients that aren’t as heluva good for us like MSG (monosodium glutamate - a neuroexcitotoxin), nor hydrogenated fats. So if we’re going to enjoy this dip on a regular, I sought out to find a cleaner alternative. BUT it of course had to taste great, and THIS does. This recipe is inspired by . It’s creamy , tart but savory, & so so delicious! I made a few adjustments to her original recipe. I cut the cream cheese in half & added a little extra sour cream. This gives you a thinner dip that’s more like the traditional store bought brand. But if you like a thick dip, by all means use the full recipe version. Recipe below 👇🏼
Ingredients:
3 medium size yellow onions
2 tablespoons salted butter
2 teaspoons each salt and sugar
1/4 cup dry white wine
16 ounces sour cream (original recipe calls for 14oz)
4 ounces cream cheese, softened (original recipe calls for 8oz)
1 clove fresh garlic, grated (optional)
fresh flat-leaf parsley, minced, to taste
a few dashes of Worcestershire sauce *optional but a must if you ask me!
Prep: Peel the onions & slice them very thinly. If you have a mandolin, that’s easiest.
Sauté: Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in & let it sizzle out. Stir, add wine, sizzle, etc. After about 30 minutes, your onions should be deeply golden brown and fragrant.
Chop the onions: Transfer onions to a cutting board & chop coarsely into small pieces.
Mix: In a separate bowl, mix the cream cheese & sour cream with a hand mixer or spoon. Stir in the onions & a handful of fresh parsley. Taste & season – if you want just a little sumthin extra, add a small splash (like, a tablespoon or less) of Worcestershire, or a clove of freshly grated garlic. YUM! You can serve this warm-ish or cold. I like potato chips, as they use olive or avocado only. Enjoy!

06/23/2025

Can the summer sun dehydrate your skin?

I can’t tell you how many clients I see on my esthetic table that say their skin looks dehydrated and they don’t understand - because it’s summer!

In the winter months we have dryer skin due to a dryer environment. And because it’s colder out, we tend to use warmer water while bathing. This leads to dryer skin and if we’re not using the right types of moisturizer, and consuming the right types of foods, our skin dries out in a tight, flaky, even inflamed patchy way.

However, in the summer months our skin is going thru a different type of dehydration. The sun’s UV rays can damage the skin’s protective barrier, leading to moisture loss & dryness. Higher temperatures increase sweat production that dries & irritates skin, & the air conditioning used to combat the heat can also dry out the skin by removing moisture from the air. And if you like the beach or pool, this can strip the skin of its natural oils, causing dryness and irritation as well.

So if you’re experiencing dryer skin in the summer months, you’re not alone. It’s actually quite normal.

There are many things you can do to help your skins hydration, but my biggest advice is hydrating from the inside. Because as we all know, our skin is just the messenger. What’s brewing on the inside, is what’s showing on the outside.

It might come to a surprise to some, but water isn’t the most important fix here. It’s electrolytes. Water is important, but if we chug large quantities of water, it usually goes right through us. This is why electrolytes are so important.

Incorporating fresh fruits and vegetables helps us because they contain natural sodium. But my favorite is coconut water with a boost in magnesium. The combination of potassium (from coconut water) & Himalayan (unbleached) salt does a great job of holding in hydration, while not causing water retention.

Plus it’s a whole lot cheaper than all the electrolyte powders they sell full of artificial colors, flavors, & sweeteners!

And for an extra skin booster, I add in two Brazilian nuts daily. The selenium in just two offer 200 % of our daily allowance. If your goal is to have hydrated skin, try it out!

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Manassas, VA
20110

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https://www.thefarmacyoldtown.com/

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