The Farmacy Old Town

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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.

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!

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!

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Manassas, VA
20110

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https://www.thefarmacyoldtown.com/

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