Food
3 Moms Share Their Go-To Healthy Recipes
Written by Katie Hintz-Zambrano
Photography by Photographed by Lily Glass
Jan 12, 2021
If the New Year has you set on living and eating healthier (and getting your kids to do the same), we’ve got some inspiration for you. We’ve tapped three inspiring California-based mothers—photographer Lily Glass, prop stylist Wilmarose Orlanes, and entrepreneur Barrett Prendergast—to invite us into their homes and discuss their top tips for getting nutrients into kids, their current go-to recipes and self-care practices, how their work lives have been impacted by the pandemic, and more!
Plus, each of these talented mamas were tasked with whipping up a tasty recipe with Tejari’s organic, plant-based superfood protein blends. Founded by Atlanta-based mother-of-two Roma Patel (get to know her more here!), each Tejari blend is jam-packed with organic fruits and spices and contains no added sugar, preservatives, or flavors. Making it perfect for the whole family!
Below, check out our interviews with this trio of mothers and three easy and delicious recipes—we’re talking chocolate avocado mousse, vegan cocoa muffins, and blueberry-spinach smoothie bowls—to add to your 2021 repertoire pronto!
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- "I've been working as a photographer in various forms since I was 18, most recently moving from portrait to commercial work."
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Ingredients:
2 avocados (soft but not overly ripe)
3 Tbsp Tejari Organic Cacao Blend
2 Tbsp honey or agave
2 Tbsp melted milk or dark chocolate
1/2-3/4 cup oat milk (start with half and add more if needed)
Directions: Blend all ingredients in a food processor and chill for 2-4 hours. For a real show stopper, we like to top with homemade whipped cream, chocolate shavings, and sea salt flakes!
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- "Chocolate Avocado Mousse is one of my favorite recipes for something that feels more indulgent than it is. Who doesn't feel fancy eating mousse? Bonus points for all the protein packed in!"
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"When it comes to food, I was a pretty arrogant first-time mom because my daughter ate absolutely everything we put in front of her. She'll still grab a whole tomato or orange pepper and eat it like an apple. Cut to our second child who could live on PB&Js and graham crackers the rest of his life! And while there is a constant video game playing in my head in which the goal is to get as many colorful foods into his body as possible, I'm doing my best to focus on intuitive eating rather than making each mealtime a battle."
"'Listen to your body' has been a helpful prompt for all of us during quarantine—i.e. Do I need a nap? Or a run around the yard? Do I need space or snuggles? Though for the day-to-day we rely on veggie-heavy smoothies and sauces as a consistent way to make sure my son is getting all the nutrients he needs while we work on the more 'obvious' veggies on his plate."
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- "Anything that makes a lot and can be used in different ways for leftovers. We love this Smitten Kitchen meatball recipe (it freezes beautifully), this crock pot pork carnitas (we use for tacos, then burrito bowls, and finally BBQ pork), and give the kids a movie while we make a date night out of homemade pasta or pizza on the weekends. Meal planning is something I hope to continue after quarantine, it's been a welcome addition."
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- "The healthiest thing I did this last year was take 5 months off from Instagram. I didn't like how I felt when I closed the app so one day I deleted it and just had a big sigh of relief. There was room to experience our life without the pressure to share it, create without an audience in mind, permission to let my house be exactly as lived-in as it was in that moment. I came back when I felt ready and keep myself to pretty strict rules of usage. We also make sure to move our bodies every day (disco lights and karaoke mics help), and those regular therapy sessions, of course. I've found these books incredibly helpful during this time: The Artist's Way and When Things Fall Apart."
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"Stay-at-home orders and virtual schooling put all my plans to a halt, which felt like a big blow. I love my work and receive so much energy from it. After a few months of transition, I began seeing the time off as an invitation to create work that really excited me—no agenda, no creative direction other than my own, enjoying the process as much as the final product. It's definitely now more than ever a juggling act to set aside and protect time to create, but I've found my mental health depends on it. With time and a zoomed-out perspective (and lots of tele-therapy sessions), I'm thankful for the chance to reevaluate things creatively. Which is not to say I'm super confident about the direction things are heading, it does feel more genuine."
Follow Lily @lilyglass on Instagram and at lilyglassphotography.com.
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- "I'm a commercial Prop Stylist & Creative Art Director in Los Angeles. I direct and style photos for companies to use on various platforms and for their brand, social, and product campaigns."
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Ingredients:
DRY
1 ¼ cups all purpose flour
1 cup granulated sugar
⅓ cups Tejari Organic Cacao Blend
¾ tsp baking soda
½ tsp kosher salt
WET
⅓ cups olive oil or any other vegetable oil
1 tsp vanilla extract
1 tsp apple cider vinegar
1 cup water
OPTIONAL
vegan chocolate chips
vegan mini marshmallows
TOPPING
confectioner’s sugar for dusting
Directions:
1. Heat oven to 325 degrees and line a muffin pan.
2. Add flour, sugar, Tejari Cacao Blend, baking soda, and salt to a large bowl. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
3. Add water along with the oil, vanilla extract, and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape, and stir with a fork or spoon until smooth and uniform.
4. Pour the batter into an oiled baking pan or cupcake liners and spread the batter evenly.
5. Sprinkle/push in mini vegan marshmallows and/or chocolate chips. Cover with batter if possible.
6. Bake for about 15-18 minutes until the tops are slightly springy to the touch or until a cake tester inserted comes out clean.
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- "We bake a lot in our house! And as much as I love butter and eggs, I alway try to reinvent family favorites to include my husband when we make treats, as he doesn't eat meat or any dairy products. I absolutely love using Tejari in our baked goods. Not only do they pack our muffins, cakes, and pancakes with whole ingredients and protein, but Tejari blends are so tasty and just add another layer of flavor to our food! I took our favorite vegan chocolate cake recipe and recreated it to include the Tejari Cacao Blend. I loved these cupcakes on their own with a sprinkle of powdered sugar, but Mila loves to pop in a few mini marshmallows and chocolate chips in! Can't blame her!"
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- "I'd say surround them with fresh fruits and vegetables from the beginning. We started Mila on solids using the baby-led weaning method, which really worked for us! As she got older, she did get pickier. So, when nutrient-packed veggies aren't her first choice, I try to make sure to have muffins and other food that she will eat loaded with veggies. For example, we love a good Monster Muffin (Spinach + Blueberry + Banana Muffin, using Tejari's Blueberry + Spinach Blend). Ultimately, making healthier snacks available and at the ready has saved me from reaching for junk 99% of the time, the other 1%... I can't say no to french fries! Balance."
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- "Protein muffins, pastas, Filipino favorites (like adobo chicken), and lots of fresh fruit. We're fortunate to have a local farmers market that has such an amazing group of vendors. I feel that this quarantine has really had us reaching for comfort foods like pasta, so I try to incorporate as many veggies as I can in our pasta dishes."
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- "Self-care can look different for everyone, especially during various seasons of life—hello COVID version of self-care! Aside from cooking, eating, and wine, filling up my cup can include coffee and a gratitude practice before everyone wakes up, diffusing and rolling on essential oils to help with my mind and mood support, a video chat with a girlfriend, and a good soak in the tub (salts, bubbles, and all). I spend most of my days caring for others, so whether it's once a week or everyday, I try to do something that is just for me."
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"Like many others, COVID has really flipped my industry on its head. I've done a few shoots during this pandemic, but have ultimately decided to focus on work I can personally create at home. During the summer, we also decided to homeschool our daughter and set out in the fall to dive head-first into kindergarten! Although it has come with challenges, it was probably the best decision for our family. The juggle has been so real. But the memories made have also been so real."
"I also recently started sharing more of my love for natural wellness, cooking, self-care, and our family life on @salamat_bywilmarose. This pivot was a long time coming, but also might have never happened if not for COVID. In a nutshell, this has been a wild ride!"
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- Follow Wilmarose at @wilmarose and @salamat_bywilmarose on Instagram, and at wilmarose.com.
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- "Valleybrink Road is a luxury gifting and floral design company that I founded seven years ago. We curate and create gifts for all occasions, sourcing unique artisan products from around the country."
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Ingredients:
1/2 Tbsp Tejari Blueberry + Spinach Blend
1 cup organic soy milk
1/2 banana
1/2 cup frozen raspberries
1 spoon of spirulina
Directions:
In a blender, add milk, banana, Tejari, raspberries, and spirulina and pulse until smooth. Top with raw pistachios, cacao nibs, coconut hemp seeds, and raspberries.
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- "I think you just lead by example. I am always cooking, using new ingredients, and including the boys in the cooking if they want to get involved. They end up trying different things whether just out of curiosity or because they helped make it."
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- "Fusilli with Basil and Pesto, Pan-Seared Halibut with Sungold Tomatoes, One Bowl Banana Bread, Quick Chicken Noodle Soup, and Grilled Lemon Herb Chicken."
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- "The Class! It's been my saving grace during quarantine, especially during those first few months stuck at home every day, all day with the kids while I was stressed out about every single thing. This workout really helped me get through those tough moments and find some release."
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"This has been a very hard year for Valleybrink Road, as luxury gifting is definitely not a necessity. We also stopped all local flower delivery to limit the risk of COVID for our staff and ourselves. It's been a lot of hard decisions to try and be as safe as possible during this unprecedented time. We’ve launched a new series of gift bundles at a lower price point and created gifts that will be helpful to recipients, like pantry items and wellness products."
"I am also so excited to share that we've finally launched our lifestyle blog, Barrett and the Boys, where we are sharing our love of cooking, along with my thoughts on motherhood, parenting, and so many other things. It's something that I've wanted to do for so long and I'm thrilled to finally have a platform where all of that content can live."
"The work/caregiving balance was definitely hard for the first few months but then both our boys went back to preschool full time, as those facilities were allowed to remain open unlike elementary schools. That has really been the saving grace of our life right now, because getting anything done with two little ones home all day was virtually impossible."
Follow Barrett on Instagram at @barrettprendergast and @valleybrinkroad, and at barrettandtheboys.com.
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