Meet Vivian from @dr.vivian

What inspired/prompted you to start @dr.vivian?

I started my blog initially to share knowledge I had about Food allergies, our health journey, and how I healed my daughter of her four food allergies. Over time, I broadened to sharing general health tips and plant-based recipes because I also ‘treated’ my husband’s hypertension and my own fatigue/brain fog successfully with lifestyle changes. As a doctor who was frustrated with the limitations of western medicine at treating chronic diseases, I wanted to share my passion for lifestyle medicine and spread the knowledge. I fully believe ‘Food is medicine’ and that wellness begins with what we put in our mouths. I wanted to show my followers what we ate and that healthier choices can still be tasty.

What is something you have learned from another #foodiemom and applied to your own cooking/meal strategy/etc.?

I have learnt so much from ALL the fabulous foodiemoms I’ve met on IG, I’m extremely grateful for the community who have supported and taught me so much. Your(motherhoodandmeals) #happytoddlertuesday videos are so educational and I love them – even though my kids are not toddlers anymore I still have implemented many tips from your videos.

What is a food or nutrition related goal that you have for 2018 for yourself or your family?

A food goal for 2018 for us is to introduce more spices into my kids meals. Spices are so nutritious but my kids can’t eat very spicy or strongly flavored foods e.g cayenne and raw garlic. I’ve always just added in the extra spices after I’ve taken out their portions but a goal for us is to gradually introduce more of these into their meals so I won’t have to.


Meet Kristy from @onmykidsplate

What inspired/prompted you to start your @onmykidsplate?

I had struggled a bit with picky eating with my child when she was a young toddler. At the time I started my account we had just moved back to the US and found we were grabbing convenient food all the time, and in turn my kid was beginning to get pickier again. On My Kids Plate started as a food diary for my child, and helped me visually see that I was offering her balanced meals and just as importantly- variety. When I can offer her more variety at home, it helps me to not only feel like I am doing my best as a mom to introduce her to new foods and to also find alternatives we love. It also helps me to relax as a parent when we do offer treats or convenience food. I’ve found that fun food is also a great way to surprise my daughter so that she gets more excited about trying new things. I hope that my recipes and ideas help other parents who are struggling with trying to add variety to their kid’s diets.

What is something you have learned from another #foodiemom and applied to your own cooking/meal strategy/etc.?

I think I’ve learned a lot more about food allergies and alternative options. Food is meant to be shared, and I feel like through meeting more people with food allergies and intolerances I think about the alternatives more. All kids, whether they have an allergy or not, should be able to have fun food sometimes. So even though my child doesn’t currently have dietary restrictions, I think more consciously about food when I’m creating for more then just our family.

What is a food or nutrition related goal that you have for 2018 for yourself or your family?

My goal this year is to get more of my recipes on my website so that other parents can try them too! On Instagram this past year I’ve focused a lot on simple ideas parents could create from an image, but I’ve been asked more and more for recipes- and for video tutorials. I have a hidden zucchini meatball recipe for example that I owe to a lot of people. (sorry guys!) In all seriousness, I hope I can help more people offer great meals and snacks to their kids, and maybe make them laugh along the way. I also always hope to expose my kid and family to more and more variety in our meals.

Meet Heather from @heather_kidskitchen

What inspired/prompted you to start @heather_kidskitchen?

As a cooking instructor, I have been working with kids in kitchens for years, but it wasn’t until having my own children that I realized how important (and difficult!) it is to feed our children healthy meals everyday. As my boys grew, I started developing recipes that they enjoyed and finding ways to have them help me in the kitchen. Friends were asking for tips on how to get their own kids cooking with them, so I thought it would be fun to document what my boys and I cooked and ate through an IG page.

What is something you have learned from another #foodiemom and applied to your own cooking/meal strategy/etc.?

I’ve learned so much from other moms on IG! Mostly I’ve learned to really take charge of what food we eat daily–to read food labels, that if you don’t want your family to not eat a certain food, don’t buy it, and that vegetables should be made a regular part of every meal. Also, that we all eat differently and parent differently, and that is not only okay but beautiful.

What is a food or nutrition related goal that you have for 2018 for yourself or your family?

I don’t really have a specific goal…but I’d like to plan lunches and dinners ahead more so that I am more calm trying to get out the door in the morning. However, I’m a chronic procrastinator so that goal is not going so well.

Meet Alyssa from @babyfoodideas

What inspired/prompted you to start @babyfoodideas?
Years ago I began posting photos of food I fed our first born. Initially it was more for me to keep track of what he had eaten. It started to catch on and gain attention. After the account grew a bit, I deleted the posts and started @BabyFoodIdeas, where I could post all the baby food posts I wanted. The rest is history!

What is something you have learned from another #foodiemom and applied to your own cooking/meal strategy/etc.?
I love seeing fruits and veggies on a plate. I started off feeding our firstborn lots of rice cereal, because our pediatrician recommended it. Through fellow mommy bloggers, I soon realized the importance of fresh produce, and shifted my focus towards that.

What is a food or nutrition related goal that you have for 2018 for yourself or your family?
We made a few changed in 2017, and I am happy at the results we are all seeing. I think the kids are doing well so far with regards to their nutritional choices. One thing I would like to see is all of us drinking more water. We do drink it on a daily basis, but not as much as we should, and proper hydration is so important.

Meet Kayla from @thefamilyfoodproject

What inspired/prompted you to start @thefamilyfoodproject?

When I began introducing solids to my first born daughter, I took that opportunity very seriously. I wanted to make sure I exposed her to a variety of tastes, textures and nutrients to provide her with a solid foundation for healthy eating habits. I decided to share our journey on Instagram to connect with other like-minded parents, to give and receive inspiration and document our meals. My page has become a place for me to store recipes and has given me a new creative outlet that I didn’t know I needed.

What is something you have learned from another #foodiemom and applied to your own cooking/meal strategy/etc.?

I have learned so many things from being part of the foodie mama community on Instagram. A few things that stand out to me are learning about and switching to high quality spices (example: from Cassia cinnamon to Ceylon cinnamon) and learning many ways to use fruit as a natural sweetener in recipes. I have also learned that all parents are striving for balance in most every aspect of parenting and no matter what we have for dinner, we are all trying our best.

What is a food or nutrition related goal that you have for 2018 for yourself or your family?

In 2018 I hope to streamline our meals and spend more time prepping food in advance. I would like to make better use of my time so that when it’s time to make dinner I am able to relax and play with the kids more. We will continue to make plant-based foods the center of our diet and limit processed and packaged foods. I hope to raise two confident women with healthy minds and bodies who will know how to cook for themselves and their own families one day. My goal every year will be to instill those qualities.

Overnight Pumpernickel French Toast Bake

This hearty breakfast is perfect for a busy weekday morning or a relaxing weekend. Either way you can prep it the night before and just pop it in the oven when you wake up. L


6-8 cups of diced pumpernickel bread

2 cups coconut milk

3 cups cartoned egg whites

2 Tbsp. Maple syrup

1 Tbsp. Vanilla extract

1 Tbsp Cinnamon


1. Place bread cubes into a large glass Pyrex.

2. Beat together coconut milk, egg whites, vanilla, maple syrup, and cinnamon. Then pour it over the bread pieces.

3. Cover pan with foil and place in the fridge for 4-24 hours.

4. When ready, bake at 350 F for about 45 minutes or until all the liquid has cooked through.

Serve with your favourite yogurt and fruit and a sprinkle of hemp hearts or blend with a smoothie such as the one pictured here which has coconut milk, frozen blueberries, spinach, banana, and hemp hearts  💜


Until next time…stay healthy!


Vegan Chocolate Raspberry Muffins

To kick off the first day back to school/work routine I am sharing these moist and incredibly flavorful muffins. They are a source of antioxidants, probiotics, and omega3 fatty acids to help keep your family’s immune systems strong for cold and flu season! I used the new Sneakz Organic for an extra boost of nutrition. You can find more about it here.

1 cup whole wheat flour
1/2 cup Bobs Red Mill steel cut oats
2 scoops Sneakz Organic Chocolate Protein Powder
1/4 cup Manitoba Harvest hemp hearts
1 cup Silk coconut milk
1/3 cup unsweetened applesauce
1/4 cup Garden of Life coconut oil
1/4 cup honey (or coconut sugar)
1 banana
2 tsp. Cinnamon
2 tsp. Baking powder
1/2 cup fresh or frozen raspberries
1/4 cup pomegranate seeds (or other berry)

1. Mash banana, then add honey, applesauce and coconut oil and blend until smooth. Set aside.
2. In another bowl mix together dry ingredients. Add in coconut milk and banana mixture and mix until moistened.
3. Add berries and pomegranate seeds then mix again and pour into muffin tin.

Bake at 375 F for 20-22 minutes

Managing Allergies During Pregnancy

This post is sponsored by Americord. All content created solely by me, Noelle Martin RD.

Nutrition during pregnancy is an incredibly important topic. As you likely know women need more carbohydrates, protein, omega 3 fatty acids, calcium, iron, folic acid, and many other micronutrients as they grow a new human inside of them. This can be challenging at the best of times, but as soon as a mom has a food allergy, the challenge can rise to be even greater. Here are a few strategies to ensure that nutrient needs are met if you are pregnant and have Celiac Disease, a Milk Allergy, or an Allergy to Fish and Seafood.

Celiac Disease
1. First and foremost, you are always best to stick to your dietary restrictions. Allowing for even a small portion of gluten could interfere with absorption of nutrients, especially that of iron which is in high need by both mom and baby.
2. It can be difficult to find gluten free breads that are fortified with iron and folic acid (which are added to main stream breads and cereals). Focusing on getting these nutrients elsewhere in the diet becomes and important area of nutrition to focus on. Oranges and cantaloupe are great sources of folic acid. Meat, pork, fish, poultry, oatmeal, and leafy greens are sources of iron. Consuming a vitamin C source with your iron food source helps with absorption while calcium can interfere. So adding strawberries or mandarin oranges to your iron-rich meal can be quite advantageous.
3. Adequate fiber intake is a common concern among pregnant women who have Celiac Disease and many gluten free flours are low in fiber. Meeting your fiber needs with psyllium husks, gluten free oats, and a regular intake of fruits and vegetables all day long can really help. In addition, ensuring daily activity such as a walk or swim and adequate water can help prevent or relieve constipation.

Allergy to Casein (Milk allergy)
1. Remember to choose fortified milk alternatives to ensure that you are meeting your vitamin and mineral needs. Ensure that calcium, vitamin D, vitamin B12, and vitamin A have all been added.
2. Ensure adequate protein. Women who are pregnant need an addition 25 grams of protein per days on top of their base needs. If you are choosing fortified soy milk, then you will have a complete protein option which is equivalent to the protein in cow’s milk. If you are choosing fortified coconut or almond milk (or another plant based milk other than soy), then you will need an extra serving of meat and alternatives to make up for the protein lacking in those milks. Two cups of cow’s milk or soy milk offer 16-18 grams of protein. About 2.5 oz. of meat, fish or poultry would offer the same protein content but with a different selection of micronutrient which is why point number is equally important to this one. A plant based protein powder or use of hemp hearts can also help meet lacking protein plant based milks.
3. Create nourishing dairy free snacks such as:
a) Coconut milk yogurt with hemp hearts and berries.
b) Soy yogurt with granola and sliced banana.
c) Soft tofu mixed with frozen berries that have been warmed stove top.
d) Veggie cheese (such as the Daiya brand) with crackers and sliced apple.
e) Cucumber and carrots with hummus or a bean dip.

Allergy to Fish/Seafood
Omega 3 fatty acids are incredibly important in the growth and development of an infant’s eyes and brain. The form of omega 3 fatty acids available in fresh fish is a form that the body can use right away. These are called EPA and DHA. Omega 3 fatty acids from plant based products are in a form that needs to be converted to EPA and DHA for the body to use creating the need for extra attention to consuming adequate amounts. Here are a few ways to meeting omega 3 fatty acids needs “fish free”:
1. Add hemp hearts to banana slices, yogurt, baked goods, salads, and/or cereal.
2. Use ground flax seed mixed with water as an egg replacement in your favorite muffin recipe or add ground flax seed or flax oil to a smoothie, salad dressing and/or bowl of hot cereal.
3. Make chia pudding by adding 3 Tbsp. chia seeds to 1 cup of any plant based milk. Let sit for 1-2 hours in the fridge and enjoy!
Meeting nutrient needs in pregnancy in the presence of a food allergy or intolerance is 100% doable, but a little extra attention to detail is needed.



Crock Pot Thai Chicken Stew

I love making warm and nourishing meals in the winter time. This stew meets both of those goals perfectly and my boys all love it. This recipe is wonderful for a busy work day or a cozy weekend day. My kids love cutting veggies for soups and stews. For this tecipe they cut the peppers and green beans and measure the quinoa and rice. Getting them involved increases their interest in a meal every single time! I hope you and your family enjoy it too!


12-16 boneless, skinless Chicken thighs OR 4-6 boneless, skinless chicken breasts diced

1 cup sodium free chicken broth

3 Tbsp. low sodium soy sauce

3 Tbsp. honey mustard

1 Tbsp. puréed ginger (or 1 drop Doterra ginger essential oil)

1 Tbsp. puréed garlic (or 2 garlic cloves, peeled and minced)

1 Tbsp, honey

2 tsp. tumeric

2-3 peppers, diced

1 onion, diced

20-25 green beans, chopped into 1” length pieces

1 cup cooked red quinoa

3 cups cooked brown rice

1 cup diced pineapple (optional)


1. Mix broth, soy sauce, honey mustard, ginger, garlic, tumeric, and honey together.

2. Place chicken thighs or diced chicken breast, peppers, and onions into crock pot and add broth mixture. Turn crock pot on low and start cooking. (You will need 5-8 hours of cooking on low overall.)

3. After 4 or more hours of letting the chicken cook (and ideally at least 1 hour before you plan to eat), open the crock pot to shred the chicken apart. I like to do it on a cutting board, but you can also do it with two forks right in the crock pot if you wish too. Once done this, add the green beans, cooked quinoa and rice, and mix everything together. Continue to cook on low until you are ready to eat.

Hope your 2018 started off with a wonderful family day.

Until next time…stay healthy!


The Baby Brezza Food Maker Complete

My kids LOVE applesauce. Perhaps you can relate. I prefer to give them homemade to reduce additives, allow for extra fruits and veggies, and also to throw in a little phytochemical rich spice or two. However, the work and time involved in that has prevented me from making it at times.

Over the past few months I have had the pleasure of using the Baby Brezza Food Maker Complete which completely solved my dilemma! I am able to throw any fruit in with fresh or leftover veggies from supper along with a little cinnamon or turmeric or both. Within 5-10 minutes I have a wonderful fruit purée to serve as a snack or dessert or send in the twins lunch! I love that it is in quantities that we can enjoy between one to two occasions allowing for variety throughout the week.

If you have been following me for a while you may have noticed that many of my muffin recipes call for applesauce or fruit purée. This is because adding fruit to a recipe can cut down on the oil you add while increasing the fiber and antioxidant content. I have enjoyed using the Baby Brezza Food Maker Complete as part of making these muffins as it allows for a variety of fresh fruit muffin purees too. And if we make a larger quantity then we need for the muffin recipe, it makes for a great snack or we freeze it in ice cube trays and add it to a smoothie!


We have also started making our own berry “jam” for toast topping. I most recently used some in my Chia Blackberry Pinwheels for Christmas.


And it also works super well for small quantities of pasta sauce. I can use tomatoes, spinach, and peppers and end up with a veggie packed sauce my kids LOVE!


So, you may be wondering how the Baby Brezza Food Maker Complete is unique from any other small blender out there. One thing that is very unique about the Baby Brezza Food Maker Complete is that it steams and then purées with the push of one button! In the past I have always had to roast or steam food first, but this innovative appliance does it all for me. So even if you don’t have a baby in the house anymore, don’t be fooled by the name…the Baby Brezza is for kids of all ages…mommies and daddies too!

I thought I would share a few of the combinations we have been loving most, but any combo will do  also you can add turmeric, cinnamon, and/or hemp hearts to any of these for a little boost of nutrition.




Banana/Sweet Potato/Cauliflower

Watermelon/Cucumber (I only purée this one)

And the list goes on and on…

If you are interested in finding a Baby Brezza, you can visit any of the following:

Baby R Us (in store and online) (online only)

West Coast Kids (in store and online)

Until next time…stay healthy!