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    • Recipe Highlight- Lentil Taco Meat

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    •  4/21/2014 6:37:32 PM
    • Lentil Taco "Meat"
      1 medium yellow onion, diced
      3 cloves garlic, minced
      1/2 bell pepper, chopped (optional)
      1 cup diced mushrooms
      1 cup diced carrots
      1 cup diced celery
      1/4 cup taco seasoning
      1 cup lentils (rinsed)
      2 cups water
      2 TBS Better Than Bouillon vegetable base
      Heat 1/4 cup water in a large skillet, sauté onion for about 3 minutes. Stir in garlic, bell pepper and mushrooms and cook for another 3 minutes (add more water as needed). Add in the lentils, carrots, celery and taco seasoning and sauté for about a minute. Stir in water and bouillon, bring to boil. Reduce heat to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts to dry out, add 1/4 cup water.
      Remove from heat, drain off any excess liquid--leaving just a little bit. Transfer to a blender or food processor and pulse a few times--until a crumbly texture is achieved.
      Serve in taco shells with GUACAMOLE (recipe found here).
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    • This is my face...

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    •  4/21/2014 6:21:53 PM
    • I really have a hard time doing this...writing about myself. It is so much easier to post a beautiful picture of mashed potatoes (which I did last week- and they rocked!) than to post a picture of my face and write about myself. Who is really going to read this anyways??? Then I think, I really do love linking other people's "mashed potatoes" with their faces. So here goes...
      This is my face, I am Miriam of Whole Food Mommies. And I like to consider myself a “minimalist”, (even though I currently have 3 junk drawers in my home.) I totally believe that “less is more”. Thus, this write-up on myself will be short & sweet.
      I am a graphic designer by trade, a wife and mother by LOVE, a soccer player for fun, and a FOOD BLOGGER out of necessity. Have you ever heard the phrase “Your MESS is your MESSAGE”? That fits me well.
      The moment I had my first child I began to feel the joy that comes when you feed your children healthy foods. The moment you make a beautiful healthy meal that your family not only eats, but they love. That is why I am a food blogger, my goal is to help other “mommies” (and myself) feed their families MORE PLANTS. I truly love CREATING things that help people (thus my graphic design business).
      I definitely don’t consider myself a vegan, but I LOVE vegan food. My minimalist characteristic shows itself in my recipes. Simple and easy and super yummy! I am married to my sweetie, who is one of the most selfless people I know and has never complained once about my simple cooking. My kids do every so often, but hard work is paying off. My kids eat pretty well and it truly does bring me joy.
      I am a member of the LDS church (Mormons), which totally defines who I am. I love deep conversations with dear friends and a good piece of dark chocolate after a long productive day of making mashed potatoes, cleaning my junk drawers and posting on Instagram.
      Much love, {m}
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    • Recipe Highlight: Chickpea Cakes with Corn Salsa

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    •  4/21/2014 6:38:26 PM

      Chickpea Cakes


      1 TBS Oil

      1/4 cup onion, diced

      1/4 cup green pepper, diced

      1 celery stalk, diced

      1 28 oz can of chickpeas, rinsed and drained (Garbonzo beans)

      1 tsp thyme

      1 tsp paprika

      4 TBS fresh parsley, chopped

      2 TBS flour

      1 TBS Cornstarch

      Salt and Pepper to taste

      Oil for frying



      Saute the onion, green pepper and celery in the oil until softened (5-7 minutes).

      Place chickpeas in a food processor along with the onion mixture and pulse until the chickpeas are no longer whole.  But don't process too much.  Place chickpeas in a bowl and add the spices and parsley.  Mix well.  Add flour and cornstarch and mix well (I used whole wheat pastry flour).  Place in fridge for 30 minutes.



      Heat oil in a frying pan on medium/medium-high (350 degrees).  Shape chickpea mixture into 12 patties and fry in batches, and 2-3 minutes per side, or until crispy and browned.  Flip a few times if they are browning too quickly.



      Place Chickpea Cakes over Corn Salsa...and top with Avocado.  My kids liked this meal with a little Creamy Tomatillo Dressing.




      Recipe found here.

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    • Honey Balsamic Green Beans with Toasted Walnuts

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    •  4/21/2014 6:10:32 PM
    • Honey Balsamic Green Beans
      WITH Toasted Walnuts
      STEP 1
      Blanch 1 lb of fresh green beans for 2 minutes (rinse with cold water).
      STEP 2
      Saute 2 minced garlic cloves with 1/8 cup water (or 1 TBS oil) just for a minute.
      STEP 3
      Add green beans and cover- cook for 7 minutes or until tender.
      STEP 4
      Add 1/2 cup chopped walnuts, toasted, 1 TBS Balsamic Vinegar, 1 TBS honey and salt & pepper.
      STEP 5
      Stir until combine.
      STEP 6
      EAT. YUM.
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    • Recipe Highlight: Better Bean Burgers

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    •  4/17/2014 6:38:33 PM
    • This is one of our FAVORITE Bean Burger Recipes.  I usually have every ingredient on hand! And most of my children eat it without compliant.


      Better Bean Burgers



      1 can Pinto Beans (rinsed & drained)

      1 can Black Beans (rinsed & drained)

      1 pepper, minced (I prefer to use a yellow or red, but a green bell pepper works great)

      1/4 medium onion, minced

      2-3 cloves garlic, minced

      3 TBS ketchup

      1-2 TBS mustard

      1 TBS Wheat Germ (heaping)

      1/4 cup sunflower seeds, ground

      1 egg (OPTIONAL)





      Red Onion

      Red/Green Bell Pepper





      Preheat oven to 350 degrees.  Saute the pepper, onion and garlic until slightly soft (using a small amount of oil).  Mash the beans with a potato masher or in a food processor (leave slightly chunky).  Add the saute mixer to the beans along with the ketchup, mustard and wheat germ and mix together until smooth.  If you want to add an egg to help the burgers stay together, fold the egg after everything is mixed.

      Drop the mixture onto a greased cookie sheet into approx. 9 patties.  The consistency of the mixture will be slightly wet so the patties will not form easily.  Drop the mixture into the shape as best as you can.

      Bake for 25 minutes and remove from oven to let cool slightly. Then flip each pattie over and bake them for 10 more minutes.

      Serve on top of whole wheat buns and add all your desired toppings.  The patties themselves taste really good, but I find my family likes them so much more if we have all of the fun toppings.

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    • Mashed Potato Quesadillas

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    •  4/17/2014 6:34:46 PM
    • A quick highlight of my lunch today!


      (Yes...another mashed potato recipe...and YES- I am a SPUD LOVER!)

      ~ I smashed the spuds on a tortilla
      ~ Sprinkled S & P and Mrs. Dash
      ~ Pan fried tortillas
      ~ Added sliced avocados & tomatoes.
      Perfect and quick lunch!

      much love, {m}

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    • Lemon Rice with Vegetables

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    •  4/14/2014 1:00:51 PM
    • Lemon Rice with Vegetables



      2 cups Brown Rice (I used a sweet brown rice)

      2 teaspoons Turmeric

      1/2 Onion, diced small

      4 Carrots, peeled and diced

      1 Red Pepper, diced

      1 lb. Fresh Green Beans, cut into 1 inch pieces

      1 Large Lemon, juice and zest

      1/2 teaspoon Salt

      1/4 teaspoon Pepper



      Cook rice according to directions except add turmeric. (I cook my brown rice over the stove top for about 45 minutes).  Meanwhile, heat a medium saucepan with 1/2 cup water.  Add the vegetables and cook until tender.  Adding more water if needed.

      Once vegetables are cooked and rice is done.  Combine them together and stir in lemon juice and zest.  Heat through and add salt and pepper.  Stir and serve. 

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    • Veggie Risotto & Teriyaki Bowl

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    •  4/9/2014 6:42:26 PM





      2 Tablespoon Coconut Oil

      1/2 cup Onion, diced (I used sweet)

      2  Garlic Cloves, minced

      2 cups Arborio Rice

      6 cups Veggie Broth (or any good flavored broth that you love)

      1 lb. Crimini Mushrooms, chopped

      8 oz. Frozen Peas



      Saute onion and garlic in oil for 3 minutes (until tender).  Add rice, stirring for about 2 minutes on medium heat, lightly toasting the rice.  Stir in 1 cup of broth.  Continue cooking and stirring until liquid is absorbed.  Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

      As you are adding the cups of broth, saute the mushrooms in a seperate pan using a little water (or coconut oil) until tender.

      After all the broth has been used and absorbed, add in veggies (mushrooms and peas), then serve hot.

      You can top the rice with a yummy teriyaki sauce (which my kids TOTALLY loved!)

      Recipe inspired by!  Love her!

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    • Hi, my name is Loni!

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    •  4/9/2014 1:12:08 PM
    •  Hello!! 

      Our website has been around for close to five years! We have had so much fun watching things ebb and flow, having over 30,000 hits on some months! We are finally getting on social media and trying to get all that figured out. More recently however, it dawned on us that we have not really put a face to our names, or really even a name to our titles, if that makes sense. We are in the process  of making some big changes to our website and decided it is about time you get to know us! I volunteered to introduce myself first! I think the reason we have held back for so many years is the tough critics out there. We are tender hearts and share our message as a service of love, be gentle on us :)


      Well here goes! 


      Me and my Man


       I feel kind of like a rock star denouncing my Newbie title. I will now write as {L} Loni, the blogger formally known as Newbie Mommy! ;) 
      About me:
      My relationship with God is the most important thing in my life. Then comes my wonderful family, I am a wife and mother to four beautiful daughters, I love them with all my heart. We are far from perfect and there are definitely "those days" that we all have, but I could not love any job more than being a wife and mother. As a family we LOVE to travel.  We road trip for about 6 weeks every summer and get on the road as much as we can year round. Last year we drove through 42 of the 50 States in the United States! We are looking forward to the time where we can head to Europe and explore many cultures! We love to laugh, dance, cook, and play together. 

      My Amazing Family




      My Heroes 



      In January 2012 I completed my Plant-Based certification through Cornell University and have been able to teach a few cooking classes here and there, work with individuals one on one,  as well as apply the knowledge to my own family life. T Colin Campbell is one of my personal heroes.  He is constantly ridiculed by tough critics yet won't back down from his message, his truth! We can all use a little inspiration from this guy! It was an honor and a privilege to meet and talk with him and then have dinner with Kris Carr in the same day (on my 30th Bday at that)! I was at a yoga conference so don't mind my un-fancy-ness!;)



      Yoga Teacher


      One more fun fact, I recently finished my 200 Hour Yoga Alliance Teacher Training with none other than THE Tiffany Cruikshank! It was an amazing experience and I am loving teaching in my new community in Texas! Side note, we just moved to Texas last November (2013) and finally found a house so we will be moving in June. Hooray! I cannot wait to finally unpack everything and get settled!!



      Bonus info:

      My two favorite kitchen gadgets are my beloved Vitamix and my Cutco Knives! They get to come on all of our road trips as well, can't leave home without them!

      My husband is 6'7'' and I am only 4'11''  We are quite the pair!


      I talk about my BRCA cancer gene and what sparked my journey into the plant-based world Here in my Newbie bio.

      If there is something I am missing or you are dying to know, email me at ~ I love hearing from our readers!!!

      Thanks for reading,  



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    • Flavorful Veggie Bean Soup

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    •  4/8/2014 6:58:57 PM
    • Only have 10 minutes to make dinner?

      Need an easy "go to" recipe to make when time is short...

      but you still want a nutritious meal?


      This recipe is a STAPLE in our home.  I always have all of the ingredients on hand.  We love to eat it with homemade bread (or for those really picker-eaters, top the soup with some of their favorite crackers).  I love using my CANNED STEWED TOMATOES for this soup!  But if you don't have of those (they are worth their weight in gold at our house)...just find a nice can of STEWED tomatoes at the store.


      Flavorful Veggie Bean Soup

      Feeds 4 adult portions


      1 can 28 oz. Stewed Tomatoes (Or 1 Jar Homemade Tomatoes)

      1/2 Bag of Frozen Mixed Vegetables (or more if you want it super chunky)

      1 Can Black Beans

      1/2 Bag of VEGGIE PASTA

      Seasonings: 3 Cloves fresh garlic, minced and 2 Teaspoons Dried Thyme



      Mix all the ingredients together in a soup pot.  Warm over medium-high heat.  Bring to a boil.  Turn to low and let simmer for 5-10 minutes.

      Serve with diced avocado, homemade bread and/or crackers.

    • Leave Comment

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