Below are some common questions I have received, and my best answers.  If you have a question, and do not see it here, please feel free to send over a note to  info@thenourishedseedling.com

Frequently asked questions

What is your background?

I have a Bachelor of Arts degree in Political Science and a Master of Science in Holistic Nutrition. Additionally, I am a certified yoga teacher. I have worked in market research, in the natural food and wellness industry, as well as at an integrative medicine clinic, assisting with nutritional consults. Additionally, I was responsible for writing a Healthy Living Initiative for children at a non-profit organization. More recently, I have taught yoga, specifically prenatal yoga and yoga for kids. Most importantly, I am a mother to three kiddos that light up my life, and are constantly an inspiration for me to do better and be better. Food - good food, is my passion. Balance is my goal. Additionally, my three kiddos all have very different tastes and aversions. So, it can be super challenging to make a meal that not only is nutritious, but pleases at least 85% of the group. For the most part, the recipes here are designed to be simple, yet pack in as much nutrition as possible. Most have been constructed with one child asking questions about homework, another child trying to give the cat a bath, and a toddler clinging to my leg.



Who did your logo?

Believe it or not, my very talented husband deserves credit for the logo. He is a logo and marketing whiz!



Do you have recommendations for certain products?

I worked in the natural health industry for over a decade, and have come to really feel confident with certain products. However, sometimes companies change ownership or a particular formula and things are just not the same. I try to keep up with current research and avoid the hype, looking for the basics - good for the body and good for the earth. I am a part of the Amazon(dot)com affiliate program and do get a small commission if you purchase a product through a link provided on The Nourished Seedling. Please see Products Page and Disclaimer.



I am looking for specific recipes, like gluten free or vegan. Do you have a way to find these recipes?

I use a tag for each of my recipes, identifying into which, any and all, categories they fall. You can click on a recipe, and use the tag at the bottom of the recipe to find more recipes in that category. Equally, I have an allergy friendly page that breaks the recipes in the three categories; dairy free, nut free and gluten free.



I have been told by my doctor I have a certain medical condition and need to eat a certain way. Can you help with that?

While I have worked in clinical situations, it is best to follow the advice of a medical or health professional who can work with you on an individual basis and has access to all of your medical history and can monitor your health accordingly through labwork and/or other diagnostic tools.



If your recipes are healthy, why do you use butter and other saturated fat? Why do you use cane sugar?

Healthy means something different to different people. To me, healthy means whole foods, with as little processing as possible. I subscribe to the philosophy that the source of the food matters. Organic grass fed butter is a lot different than a tub of processed chemicals, coloring and preservatives that may not have saturated fat but is certainly not a healthy product in my opinion. I do include a resource on the benefits of healthy fats that explains a bit more in depth. As for sugar, I do try to minimize, if not eliminate, the amount of refined sugar in most recipes. There are a few that do use more traditional amounts of sugar, yet those recipes likely have other benefits that serve a nutritional purpose. And truly, at the end of the day, I do not believe in deprivation. As long as something does not harm, a little bit of something that gives you pleasure might be just what the doctor ordered to feed the soul.



Do you have the nutrition content of your recipes?

I do not list the nutritional information with the recipes. I do believe that for the most part, if you eat a variety of whole foods in their natural form, emphasizing quality and sourcing, concentrating on the numbers isn't necessary. This includes taking into account any dietary restrictions or medical condition and focusing on a balance of sustainably grown fruits, vegetables, legumes, nuts, meats, dairy, whole grains and healthy fats, Additionally, this philosophy encompasses listening to your body and following its guidance as to what works and what doesn't.