I wanted to share a company that I’ve loved working with. Happy Healthy Littles is dedicated to the best nutrition and wellness options for women who are pregnant or postpartum, raising a family. If this information doesn’t apply to you, maybe you know someone who can use it.
Dani Rhoades NC is a seasoned nutrition consultant who’s specialty is giving care to women, babies and children. I have personally worked with Dani through both my pregnancies and with my son. Together with Whitney Eves NTC, a mom herself who is passionate about nutrition in those early years, they have created quite the team.
Happy Healthy Littles is an online teaching platform for mom + littles with various resources for the health conscious momma. They have full knowledge on boosting your immunity everyday. They also have a full monthly blog release on holistic living. Dani + Whitney have created both a Prenatal Package and Postpartum Package which is a compilation of all the nutritional information they give women in multiple consults in one concise place. And last but not least, the are offering you a special discount on their fullscript online supplement dispensary which carries all the practitioner grade brands that we as practitioners are now giving you access to. You can link straight to their page by clicking here. Once you create an account you’ll see within a few hours that you have a 15% discount automatically applied to all products! Make an order before next Wednesday the 18th and you will forever and always have that 15% discount applied. Don’t forget to follow them on IG @happyhealthylittles.
CSA Contains:
CARROTS
RED LEAF LETTUCE
HASS AVOCADOS from RANCHO SAN ROQUE
RED BELL PEPPERS
YELLOW GRAPE TOMATOES (or RED CHERRY)
STRAWBERRIES from SUNRISE ORGANICS
LACINATO KALE
AMBROSIA MELON
RED TOMATOES
RED ONIONS
BIG BOX: ROMAINE LETTUCE, CARROTS, GREEN ZUCCHINI, ITALIAN PARSLEY, CUCUMBERS
FRUIT EXPANSION: STRAWBERRIES & tbd
JUICE FEAST:
CARROTS
ROMAINE LETTUCE
RED BELL PEPPERS
STRAWBERRIES from SUNRISE ORGANICS
LACINATO KALE
AMBROSIA MELON
CUCUMBERS
CELERY
ITALIAN PARSLEY
FUJI APPLES from GIVENS ORCHARD
Quinoa Salad with Kale and Chickpeas
Ingredients:
Salad
1 cup of uncooked quinoa
2 cups of veggie stock
2 cups of finely chopped kale
1 15 oz can of chickpeas – drained and rinsed
1/2 cup cucumber – diced
1/2 cup red bell pepper – diced
2 oz of feta cheese – diced
1 cup cherry tomatoes – sliced in half
2 Tbs red onion – minced
1/4 cup walnut pieces
Dressing:
4 Tbs olive oil
2 Tbs white balsamic vinegar
1 clove of garlic – minced
10 twists of black pepper from a pepper mill
Pinch of salt
1 tsp of honey
(Find the full directions and inspirations here at Green Valley Kitchen)
White Bean, Sweet Potato, Tomato and Kale Soup
Ingredients:
1 small onion, roughly chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1-14.5 ounce can fire-roasted diced tomatoes (sub fresh or your own roasted tomatoes here)
5 cups vegetable stock
1 medium sweet potato, peeled and diced
1-15.5 ounce can cannellini beans, drained and rinsed
3/4 cup quinoa, rinsed in cold water
2 cups roughly chopped Lacinato kale, stems removed
(Find the full recipe and directions here at The Last Ingredient)
Roasted Red Bell Pepper Hummus
Ingredients:
2 medium red bell peppers
1/2 large yellow onion, diced
15 ounces canned garbanzo beans, drained
6 tablespoons tahini
2 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1 tablespoon salt
1/4 cup olive oil
1/4 cup fresh lemon juice
Fresh parsley, minced to
(Find the full recipe and directions here at Aberdeen’s Kitchen)
Lemon Basil Kale Salad with Avocado
Ingredients:
LEMON BASIL DRESSING:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon agave nectar or pure maple syrup
2 leaves large fresh basil finely chopped
1 clove small garlic minced
KALE SALAD:
1 large bunch lacinato kale chopped
1 ripe avocado peeled and diced
1 cup grapes halved
1/3 cup red onion thinly sliced
1/4 cup pumpkin seeds
1/4 cup dried cranberries
(Find the full recipe and directions here at The Roasted Root)