Healthy Town Co.

21/01/2020

What an amazing second segment in our plant-based tailgate series on CNN Headline News (HLN). I’ve gotten SO MANY emails requesting this recipe from people all over the world. It’s been exciting to think of all the people who’ve seen this spot. For recipe details (and other great plant-based recipes) visit 👉🏻 on Instagram. We are so excited for the opportunity to help so many people with their nutrition!

This is "Blondie Cups Segment HLN" by Aisha Nga on Vimeo, the home for high quality videos and the people who love them.

25/12/2019

We wish you a Very Merry Christmas (with Christmas cupcakes 🧁)! 🎄

14/12/2019

We’re at .health.foods talking about & giving away yummy samples!

11/12/2019

My ultimate favorite Christmas Cookie is a traditional butter cookie. I have literally made the same Christmas cookie for years (except the last couple of years since we've been 100% plant-based) and am so excited I finally came up with a plant-based version with NO "VEGAN" SUBSTITUTES. In this recipe, I've substituted eggs for apple sauce (or you can use a mashed banana) and replaced the butter for cashew butter. This cookie is whole foods in their finest. I hope you enjoy this cookie as much as we did!!

FROSTED BUTTER COOKIE INGREDIENTS
1 1/2 cups cashew butter (see note)
3/4 cup granulated raw cane sugar
1 cup applesauce or mashed banana
TBS fresh orange juice
1 tsp vanilla extract
3 cups 100% Whole Grain Spelt Flour
1 tsp baking powder
1/2 tsp sea salt

FROSTING INGREDIENTS
4 cups powdered raw cane sugar
1/2 cup cashew butter (see note)
1/4 cup unsweetened plant-based milk
2 tsp vanilla extract

INSTRUCTIONS
Place the cookie ingredients in a large bowl and blend with an electric mixer at medium-high speed until a thick batter appears. *NOTE: You can use store-bought cashew butter as long as the ingredients listed say ONLY Cashews (nothing else). If you can not find a cashew butter that only has cashews in the ingredients, you can make your own by placing 2 cups roasted unsalted cashews (1 cup when using cashews for frosting) in a high-speed blender and blend them until smooth and creamy. Make sure to scrape the sides of the blender and keep mixing until you see a consistency that resembles a store-bought version of cashew butter (it will take several blending attempts).
Wrap the dough in plastic wrap and refrigerate for 1-2 hours until firm.
Preheat oven to 350 Degrees F.
Roll out the dough, 1/2 at a time, on a VERY well flowered non-stick surface.
Cut dough with desired cookie cutters and place 1-inch apart on a baking sheet lined with parchment paper.
Bake for 8 to 10 minutes until lightly brown.
Let cookies cool on a wire rack before frosting.
Place all the frosting ingredients in a large bowl and beat with an electric mixer until smooth and creamy.

11/12/2019

We are so excited to be apart of this event! Come out and visit us at Fairhope Health Foods this Saturday 1:00-3:00!

04/12/2019

04/12/2019

Look what I found in Access Magazine ❤️❤️ Scott and I always love the opportunity to talk about nutrition with our community!

27/11/2019

Scott and I always get asked about what we eat around the Holidays. Eating plant-based is as easy as these simple good-for-you swaps. I've included a list of the foods we love to eat at Thanksgiving. Oh, see our recipe page for our Creamy Mashed Potato Recipe. Happy Thanksgiving!!

Turkey ➡️ Vegetable Pot Pie
Traditional Mashed Potatoes ➡️ Plant-based Creamy Mashed Potatoes
Turkey Gravy ➡️ Mushroom Gravy

24/11/2019

Scott and I have such a passion for whole food plant-based nutrition. We believe in a simple, delicious, and enjoyable approach to healthy eating. We’ve spent decades in the health, fitness and nutrition industry motivating others and are so excited for this opportunity to be featured on HLN Weekend Express and be able to share our knowledge on a national level. In this segment we are cooking our Game Day Chili. Check out the recipe below 👇🏻

Easy Three Bean Chili
1 can (15 oz.) unsalted black beans, drained and rinsed
1 can (15 oz.) unsalted Kidney Beans, drained and rinsed
1 can (15 oz.) unsalted Pinto Beans, drained and rinsed
1 can (15 oz.) organic unsalted Diced Tomatoes
1/2 medium Green Pepper, finely chopped
1/2 cup Salsa
1/4 cup Green Onions, finely chopped
1 clove Garlic, minced
1 cup unsalted Vegetable Broth
2 tablespoons Taco Seasoning
3 tablespoons Nutritional Yeast (optional)

Instructions:
1. Place all the ingredients in a medium stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and simmer for 30 minutes or until vegetables are tender.
4. Serve with cashew sour cream, an avocado, and blue corn chips.

23/11/2019

It’s official!! Our first of three plant-based cooking segments ran on HLN (CNN Headline News)! As soon as I get a link to the segment I’ll post them for everyone to see. For now, here are a few behind the scene pictures of our fun shoot. 😀
@ Penry Farms

22/11/2019

Last year the girls and I took a private tour of CNN’s studio. These pics are on the set of Morning Express with Robin Meade. Well, we are so excited to finally announce that Scott & I (and the girls) will be featured on HLN (formerly “CNN Headline News”) this Saturday @ 9:00 am! The producer from CNN surprised us with an early air date! We filmed the segment here in Daphne at the Penry Farm a couple weeks back. In this Saturday’s segment (there are three segments in all) I will be showing everyone watching how to cook my Plant-based Game Day Chili for a fun game day tailgate. Stay tuned the next air date is January 18th, and the third is sometime in March. I’ll be posting behind the scene footage in a couple days. Hope you all can watch! @ CNN Headquartes Atlanta Ga

04/11/2019

What a fun day at the first annual pop-up health fair sponsored by
We blew everyone’s mind with our low- calorie density display and samples of our yummy plant-based meals. Thanks to everyone who came out to see us! 🌱 @ Simply CBD