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I am a mom of four young girls. I love to run and be active. In March of 2007 I tested positive for BRCA1, a known breast and ovarian cancer causing gene. I met with genetic counselors and was given the advice to have an elective mastectomy and oophorectomy to ensure my health. I knew that was the only way. We decided to have one more baby before the surgeries. We had twin girls in October 2008. I had many sleepless nights just waiting and wondering when the cancer would strike. In May 2009, after reading about a whole foods plant-based diet, ("The China Study" and "Eat to Live"). I decided I will not have the elective surgeries. For now, I will use nutrition as my drug of choice. It's empowering to have this knowledge, and to be in charge of my family's health! I am so excited to learn more and share with you!.

(Newbie and my whole food hottie!)




WELCOME and CONGRATULATIONS! You have decided to start a journey that will change your life forever. I applaud you!  There are so many great things to learn and we are all here to help you on your journey.


 I know that these first few weeks can be some of the toughest, I have put together a quick list tips to help you! These are tips I often refer back to that help me stay in the game! 


READ! Get your hands on some good books! There are many great resources out there. We LOVE  Dr Joel Fuhrmans, “Disease Proof your Child” and “Eat to Live”“The China Study”by T Colin Campbell saved my life.. literally! We love that man at our house! Use great resources like our BLOG and others that we have listed on our home page. There are a lot of like-minded individuals out there. Find them. Come back often for support!


DO NOT LET YOURSELF GET OVERWHELMED with the idea that there is nothing I can eat! There are so many delicious healthy foods out there. Start by just adding a new veggie or fruit to your plate a week or every day if you are feeling adventurous! Next make the veggies bigger portioned. Allow your children to get use to these new foods one or two at a time. The last thing we want to do is overwhelm them which can push them away and cause them to resist.


PICK A FEW RECIPES that you are willing to try and go shopping! I took on a Joel Fuhrman recipe and ended up going to three different stores making a gourmet dinner that we all choked down. (sorry Dr F) We were too new to this diet, it took several hours to cook, and then no one liked it! That could’ve taken me down, but my husband was super supportive and he helped me stick to it. I know that some of you out there will have limited support, so I suggest taking on simple recipes for your first endeavors. Here are some FABULOUS examples: 

Black bean lettuce wraps

Anytime bean dip dinner

Veggie quinoa surprise

Find a green smoothie recipe that works for you, we have several on our site, here is our basic recipe:

Green Smoothie


TAKE TIME TO TEACH YOUR KIDS why and how these new foods are helping their bodies function better. Explain the benefits to them. They will start to notice and feel the changes in their own bodies with your help. Allowing them to be part of the process makes them feel important and not forced into something by MOM (or Dad)! Let them pick the veggie for the night, take them to the store and show them the variety in the produce section. If they are old enough, let them help you chop and cook! The more they take ownership of the meal, the more likely they are to eat it!


-DO NOT GIVE UP!  We have all been there and we know that it can be a battle on the home front when the steamed veggies hit the table. Be patient with those cute kiddies. We are doing it for them. We are here to help and encourage you along your journey!


Happy veggie Hunting!
~ Newbie 




    • 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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    • Banana Oat Nut Muffins

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    •  4/8/2014 7:41:25 PM




      Preheat Oven to 350 Degrees Fahrenheit 

      Makes 12-14 Muffins


      3 Large Very Ripe Bananas

      2 cups Rolled Oats (gluten free for my kiddos) 

      2 tsp Cinnamon

      1/2 tsp Nutmeg

      1/2 cup Chopped Walnuts

      2 tsp Ground Flax Seeds

      1/2 cup Dark Chocolate Chunks *optional


      Grind oats in a high speed blender or food processor until starts to become flour, don't over blend it. Mix all ingredients together in a large mixing bowl. These yummy treats are so simple, my kids can do most of the prepping and I assist them with the oven. Line muffin pan with foil cake liners or lightly grease. Divide mix evenly between 12-14 muffins. Bake for 12-15 minutes. Adjust baking time as needed, you want the tops to just slightly brown. (I currently have an awful oven because the door doesn't seal entirely shut, so I have to to continue to check everything.) 

      This recipe can also be made into cookies if desired. Adjust baking time according to size of cookies. 


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    • Cauliflower LOVE {recipes}

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    •  4/5/2014 9:55:01 AM

      Did you know that CAULIFLOWER is a cruciferous veggie and belongs to the same family as KALE and BROCCOLI??



       This delicious veggie gets left behind too often because its lack of bright bold colors. It is loaded with nutrients that help maintain a healthy lifestyle, and it's so tasty on its own raw or steamed. I love snack on it anytime. Lately to feed my curry fix I have been making these two recipes a lot!! Give them a try. Let me know how you like your Cauliflower in the comments below!




      Cilantro Lime Cauliflower "Rice"







      1 Tsbp Coconut oil  (sub for water if you please)

      1 Onion, chopped

      2 Cloves of garlic, minced

      1 Head of cauliflower, rinsed

      1/2 Lime

      1/4 C Chopped cilantro

      1 Tsp Curry powder

      Salt and pepper to taste



      Cut cauliflower into small enough pieces to fit in your food processor. Use food processor to finely chop the cauliflower into small pieces about the same size as rice or you can grate the cauliflower using a cheese grater. Warm the oil in a large skillet, add onions and cook until clear, 3-5 minutes then add garlic and cook for another 2 minutes. Stir in chopped cauliflower and the juice from the lime. Cook for about 5 minutes stir frequently. Finally, add cilantro, curry powder, and salt and pepper to taste. Mix well and enjoy. Tastes great served warm or cold.  





      Curry Lime Roasted Cilantro




      Preheat oven 450 degrees




      1 head of cauliflower

      1/2 bunch of cilantro

      1/2 lime

      1 TBSP curry powder (more or less to taste)

      2-3 TBSP olive oil

      Sea salt and pepper to taste



      Cut cauliflower head crosswise, into 1 inch thick slices. Place them flat on to a rimmed baking dish. Drizzle with olive oil. Sprinkle curry powder, sea salt, and pepper to taste. Place in oven and bake for about 15minutes, until golden brown. Then flip them carefully and continuing baking for another 10-12minutes. Top finished cauliflower with fresh lime juice and chopped cilantro leaves. Serve warm.


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    • Anytime Bean Dip

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    •  3/24/2014 10:03:12 AM

    • Anytime Bean Dip


      1 can of black beans rinsed and drained

      1 can of kidney beans rinsed and drained

      1 can of white/yellow corn (either works)

      1/4 large red onion finely diced (add more or less depending on your liking)

      2-3 cloves of garlic minced

      3-4 roma tomatoes chopped

      Half a bunch of Cilantro finely chopped

      1-2 avocados diced

      Juice of 1-2 limes

      Salt to taste


      Optional Dressings:

      Good Seasons Italian Dressing

      White Vinegar or Balsamic

      Olive Oil




      In a large bowl, mix all ingredients together.  Squeeze the limes on top and add salt to taste.  Drizzle with a dressing if desired.  Mix thoroughly and serve.


      If you will be eating all of the recipe- add the diced avocado to the dip.  The avocado will begin to brown (even in the fridge) within a day.  Or add avocado to each serving.  Recipe without avocado stays fresh 3-4 days in the refrigerator.


      Serve with low sodium tortilla chips as a yummy dip.


      This is the "Anytime" Bean Dip because you can use it for everything.  Kids love it over steamed brown rice or quinoa, a bed of romaine lettuce, rolled up in a lettuce wrap, or even all by itself with a spoon. It's yummy and fresh and oh so good for you!

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    • Breakfast of Champions {AND we're on Instagram}

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    •  3/20/2014 9:16:15 AM
    •  We are finally on Instagram and getting it figured out. We are busy moms like the rest of you and thought we didn't have time for that! Well it has been a fun few days and oh so inspiring to share what we eat and see what others are doing around the world. If you are on instagram come find us, our username is: wholefoodmommies  

      My breakfast this morning was inspired by so many vibrant colored pics from instagram browsing yesterday (and the avocado toast is my kids favorite).

      Breakfast of Champions:  Avocado on Whole Grain (or homemade) Bread served with Green Juice!


      Green Juice Recipe of the Day


      1 Bunch of Kale

      4 Celery Stalks

      1 Xlarge Carrot

      3 Broccoli Stems

      1/2 English Cucumber

      1/2 Lemon

      Add a green apple for a little bit of sweetness if you please!

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    • Garlic and Dill Roasted Chickpeas

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    •  3/20/2014 9:00:06 AM
    • This recipe is ever changing at my house. I add the spices I am in the mood to munch on. Sometimes it's more sweet and savory, sometimes spicy hot, but today it was somewhere in the middle. My kids love the dill flavor in this one. Feel free to take the base and make it your own! 

      Garlic and Dill Roasted Chickpeas



      2 cans or 4 cups cooked chickpeas

      1 Tbsp Olive Oil (omit if on non oil diet)

      1 Tbsp Dill Seasoning

      1 tsp Garlic Powder

      1/2 tsp Curry Powder

      Salt to Taste (about 2 tsp)


      Pre heat oven to 400 degrees. Drain and rinse chickpeas, allow them to dry out a little on a paper towel. Once towel dried place them in a bowl. Next add the oil and spices. Mix until evenly coated. Cover baking sheet with parchment paper and spread chickpeas in an even layer (I love parchment paper so I always use it when baking, but it's optional). Bake in the oven for 35-45 minutes depending on your oven. You want to make sure they get crispy. Enjoy!!


      • LOVE this, I'll be making it soon!
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    • Happy St Patty's Day! {green smoothie}

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    •  3/17/2014 9:29:09 PM

    • If you haven't been able to convince your kiddos to try a green smoothie, today might be the perfect day!  Try a little irish jig and whip up this super simple and delicious healthy treat!


      This smoothie works great anytime of the day.  It's great for breakfast or an after school snack. My kids love a little green smoothie with dinner as well. 


      Another tip to get your kids on board, get them involved in the kitchen! Have them add the giant handfuls of spinach. They are more likely to try something they helped create.



      Classic Green Smoothie



      Yields 4 {1 cup servings}


      1 Frozen Banana

      2 Cups Frozen fruit of your choice, we love the tropical blends

      2 cups vanilla almond milk

      2 large handfuls organic (if possible) spinach leaves


      Combine all ingredients in a high powered blender and blend until smooth.

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