The Farmacy Old Town

Home
United States
Manassas, VA
The Farmacy Old Town

Sick of being sick and tired all the time? Life holding you back from a healthier you? Needing to find the root cause of your ailments and not “bandage” them up?

Let this Holistic Nutritionist show you the way; one food and thought at a time. Being a mom of two is tricky enough but being a mom with children struggling with chronic illness made many days stressful and exhausting. I took this whole "Holistic" approach to the test and cleaned up our acts. Needless to say their illnesses faded. If I hadn't witnessed it with my own eyes, I wouldn't have believed it. I took this passion for a cleaner lifestyle and went back to school to become a Holistic Nutritionist and Health Coach. Now certified, I teach other families how to rid the prescription drugs and live life pure.

10/23/2025

As fall weather becomes more consistent, I like incorporating heartier foods to my meals 🌾

This meal is one I’ve made a dozen of times but have never made it the same way twice. The main ingredient being farrow - one of my favorite ancient grains loaded with fiber. Which helps with satiation, glucose stabilization, and gut health.

Lots of ingredients mesh well with this dish, but the star of the show is making my pomegranate pistachio dressing. Recipe below 👇🏼

Base:
Cooked farrow
Chopped tomatoes & cucumbers
Canned drained & rinsed chickpeas or butter beans
Finely chopped red onion
Green olives sliced (optional)

Pomegranate pistachio Dressing: serves 4
-1/2 cup olive oil
-1/4 cup chopped pistachios
-2 tablespoons lemon juice
-1 to 2 tablespoons pomegranate syrup (desired taste)
-2 tablespoons fresh dill, mint & parsley finely chopped
Salt & pepper to taste
Add all your ingredients together and mix well. I like to use an 8oz mason jar with a lid. Pour over base and enjoy!

10/09/2025

For some strange reason every fall when I buy apples they don’t get eaten. They sit on the counter for days until I’m forced to make this deliciously easy maple cinnamon “apple confetti.” Which of course tastes great over Greek yogurt, overnight chia oats, or vanilla ice cream.

Fun facts about apples: related to the rose family, their high water content & vitamin C helps the body with hydration, & production of collagen & elastin, which are essential for maintaining skin’s firmness & suppleness.

It doesn’t stop there, high in fiber content as well, which helps with digestion & satiation.

For my “apple confetti” as my kiddos called it when they were littles. 👇🏼

3 to 4 apples diced & cored (approximately 4 cups). I like gala & honey crisp.
2 tablespoons coconut oil or ghee
2 tablespoons maple syrup
1 teaspoon cinnamon
Pinch of salt (optional)
In a nonstick pan, melt your oil and on a low simmer, add the rest of your ingredients. Stir occasionally for up to 10 minutes until your apples get soft but still hold their shape. Remove from heat and enjoy immediately or store in the fridge for up to one week.

09/08/2025

These knockoff ⭐️ egg bites have been on my meal prep rotation for years now. I don’t think I’ve ever made the same recipe twice, but each batch is always so tasty, full of protein & fiber, plus it’s the best way for me to clean out my fridge of veggies & herbs before they go bad.

*The base can be adjusted between egg whites or whole eggs.

*I also highly recommend a non stick silicone muffin mold. These are foolproof when wanting your bites to come out without breaking. Preheat oven to 325 degrees.

Recipe for base:
8 whole eggs or 1 1/2 cups egg whites
1 cup plain cottage cheese of choice
1 teaspoon dried garlic, onion, paprika, etc. Be creative!
Salt & pepper to taste
In a blender add your base ingredients & blend for a minute until mixture is completely mixed. *Optional - you can add in greens like a hand full of raw spinach, kale, or fresh herbs. Blend till completely blended. Placing your muffin pan on a larger cookie sheet, pour your base into your lightly oiled muffin pan evenly. This is because you’re going to make a steam bath prior to baking (see video).

Add in your favorite veggie blends. This can be a range of finely diced onions, bell peppers, mushrooms, broccoli, carrots. Add in some shredded cheese if desired. My favorite combo is feta & spinach.
Place cookie sheet with muffin pan in the center of the oven and fill cookie sheet half way with boiling water. This is what gives you that perfect BITE. Trust me! Bake 20 to 25 minutes. Remove & let cool for 10 minutes before eating. Store in the fridge for up to five days. Enjoy!

08/28/2025

Cucumber tuna rolls 🥢

My local Costco had a sale on wild caught tuna so I thought I’d make cucumber tuna rolls for my crew. Needless to say to it was a big hit. And surprisingly easy. I decided to forgo the rice, and just use veggies with the tuna, flavoring the tuna with simple ingredients that gave this recipe some heat and texture. If you’re not looking to make the rolls, check out the last pic to see how you can make the same dish, but deconstructed. And it tastes just as good!

Ingredients for tuna mixture:
Baked or drained canned tuna
A dollop of mayo & Greek yogurt for creaminess
Sriracha for heat
Rice wine vinegar to level out the fishy taste
And a few dashes of coconut aminos or soy sauce. Whichever you prefer.
Nori (dried seaweed) crumbled for a crunchy texture, and added iron & iodine.

Mix it all up in a large bowl until smooth and meets your desired taste.

Slice a large English cucumber with a vegetable peeler and lay flat on a paper towel, pressing out any water. Then layer by slightly overlapping on a piece of parchment paper and spreading out your tuna mixture, and shredded carrots if desired. Sprinkle with some sesame seeds and roll up. Remove your parchment & slice. Super easy and delicious. Add in a dipping sauce of coconut aminos, & sriracha and you’re set.

And for your deconstructed tuna bowl, add some fresh greens to a bowl with your chopped veggies and a large helping of your tuna mixture. Add in some coconut aminos and sriracha for a light dressing. Best to eat immediately, but can be stored for up to a day in the refrigerator. Enjoy!

08/25/2025

As the cooler weather sneaks in, I start craving this apple carrot slaw. It incorporates summer & fall flavors, while nutritionally covering many bases - including fiber.

There’s a lot of chatter about the importance of protein. But what often times gets overlooked is the importance of fiber. Fiber helps with digestion, satiation, curbs cravings, balances out blood sugar, and even helps with bloating.

Here’s a simple side dish or snack that I love to make in bulk - as each day it just gets better & better. Full of a sweet & salty crunch, I’m sure you’ll enjoy.

Ingredients:
1/4 cup mayonnaise (made with avocado oil)
4 tablespoons plain greek yogurt
3 tablespoons rice vinegar (ACV works too)
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon celery seed or poppy seed
3 cups shredded carrots
3 cups shredded Granny Smith apples (cored and matchstick size slices)
1/4 cup raisins for more iron (optional)
1/3 cup chopped almonds (optional)

In a large mixing bowl add in all your marinade ingredients - leaving out carrots & apples. Mix well and adjust seasoning. *Keeping in mind this will get sweeter as you add your carrots & apples. And the dressing will double from the juices of the apples. Add in your carrots and apples, stir and let rest in the fridge for up to twenty minutes for best results, and finish within four days in the fridge. Enjoy!

06/30/2025

With the holiday 🧨 weekend quickly approaching, here’s one of my favorite dips to share for any gathering. This can be enjoyed with veggies & hearty potato chips. And this recipe doesn’t contain those so called ingredients that aren’t as heluva good for us like MSG (monosodium glutamate - a neuroexcitotoxin), nor hydrogenated fats. So if we’re going to enjoy this dip on a regular, I sought out to find a cleaner alternative. BUT it of course had to taste great, and THIS does. This recipe is inspired by . It’s creamy , tart but savory, & so so delicious! I made a few adjustments to her original recipe. I cut the cream cheese in half & added a little extra sour cream. This gives you a thinner dip that’s more like the traditional store bought brand. But if you like a thick dip, by all means use the full recipe version. Recipe below 👇🏼
Ingredients:
3 medium size yellow onions
2 tablespoons salted butter
2 teaspoons each salt and sugar
1/4 cup dry white wine
16 ounces sour cream (original recipe calls for 14oz)
4 ounces cream cheese, softened (original recipe calls for 8oz)
1 clove fresh garlic, grated (optional)
fresh flat-leaf parsley, minced, to taste
a few dashes of Worcestershire sauce *optional but a must if you ask me!
Prep: Peel the onions & slice them very thinly. If you have a mandolin, that’s easiest.
Sauté: Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in & let it sizzle out. Stir, add wine, sizzle, etc. After about 30 minutes, your onions should be deeply golden brown and fragrant.
Chop the onions: Transfer onions to a cutting board & chop coarsely into small pieces.
Mix: In a separate bowl, mix the cream cheese & sour cream with a hand mixer or spoon. Stir in the onions & a handful of fresh parsley. Taste & season – if you want just a little sumthin extra, add a small splash (like, a tablespoon or less) of Worcestershire, or a clove of freshly grated garlic. YUM! You can serve this warm-ish or cold. I like potato chips, as they use olive or avocado only. Enjoy!

06/23/2025

Can the summer sun dehydrate your skin?

I can’t tell you how many clients I see on my esthetic table that say their skin looks dehydrated and they don’t understand - because it’s summer!

In the winter months we have dryer skin due to a dryer environment. And because it’s colder out, we tend to use warmer water while bathing. This leads to dryer skin and if we’re not using the right types of moisturizer, and consuming the right types of foods, our skin dries out in a tight, flaky, even inflamed patchy way.

However, in the summer months our skin is going thru a different type of dehydration. The sun’s UV rays can damage the skin’s protective barrier, leading to moisture loss & dryness. Higher temperatures increase sweat production that dries & irritates skin, & the air conditioning used to combat the heat can also dry out the skin by removing moisture from the air. And if you like the beach or pool, this can strip the skin of its natural oils, causing dryness and irritation as well.

So if you’re experiencing dryer skin in the summer months, you’re not alone. It’s actually quite normal.

There are many things you can do to help your skins hydration, but my biggest advice is hydrating from the inside. Because as we all know, our skin is just the messenger. What’s brewing on the inside, is what’s showing on the outside.

It might come to a surprise to some, but water isn’t the most important fix here. It’s electrolytes. Water is important, but if we chug large quantities of water, it usually goes right through us. This is why electrolytes are so important.

Incorporating fresh fruits and vegetables helps us because they contain natural sodium. But my favorite is coconut water with a boost in magnesium. The combination of potassium (from coconut water) & Himalayan (unbleached) salt does a great job of holding in hydration, while not causing water retention.

Plus it’s a whole lot cheaper than all the electrolyte powders they sell full of artificial colors, flavors, & sweeteners!

And for an extra skin booster, I add in two Brazilian nuts daily. The selenium in just two offer 200 % of our daily allowance. If your goal is to have hydrated skin, try it out!

06/04/2025

You’re gonna need floss for this recipe!

I love a good hearty salad that’s not just lettuce. This recipe is inspired by my middle eastern roots & the help of Mother Nature growing these fresh herbs in our garden 🪴 This salad is not only full of fresh herby tangy flavors, but also contains heart healthy protein & vitamin C. One of my favorite legumes is butter beans. They’re softer than most, but still hold their shape & the buttery texture makes for a great combination in a more dense salad.
Recipe 👇🏼
Salad ingredients:
1/2 medium red onion, thinly sliced
1 tsp kosher salt, plus more as needed(used a total of 2 1/2 tsp in the salad)
1 lemons worth zest
3 tbsp lemon juice
2 (14 oz cans butter beans, drained and rinsed) or one 13oz can added with your butter beans for variety)
1 cup green olives, roughly chopped (a 10 oz jar of olives)
7–8 jarred marinated artichoke hearts, quartered
1/2 cup firmly packed fresh mint leaves or dill leaves ( I interchange these two herbs. I think dill is my favorite)
1/2 cup firmly packed fresh parsley, finely minced
1/2 cup oil jarred sun dried tomatoes (drain oil)

MARINADE
3 tbsp extra virgin olive oil
3 garlic cloves, smashed & roughly chopped
*3 tsp za’atar seasoning
1 tsp sumac
1/2 tsp ground cumin
*my za’atar recipe -
1 tablespoon sesame seeds
1 tablespoon sumac
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 teaspoon salt
Instructions:
In a large bowl, add in your marinade ingredients and stir well. Then prepare, slice & chop your salad ingredients and add to your large bowl. Mix well and let sit for 20 minutes for best results. Add in crumbled feta cheese for more of a bite, and store in the fridge in an airtight container for up to five days. Combine with grilled protein, a large dollop of Greek plain yogurt (my favorite), or a nice crusty bread. Enjoy!

05/19/2025

It’s my favorite time of year 🥭

I love a ripened sweet mango for many reasons, but the days of eating a mango for breakfast & going on with my day has passed. You see, there’s this thing called perimenopause. Have you heard of it? Ok, well it’s decided to pay me a visit the last few years and my eating habits have had to make a change. But this doesn’t mean I can’t enjoy these sweet gems.

Adding in protein & fiber to your favorite fruits can help balance out your blood sugar by reducing the spike in insulin - which then can lead to hunger, mood swings, brain fog, and lack of energy soon after you consume your snack/meal.

I love making these mango chia pudding cups because you can incorporate a good amount of protein & fiber. Chia seeds are known for their superfood content - high in antioxidants to ward off free radicals, fiber for good digestion & glucose stability, & satiety. Then we incorporate a good quality (no sugar added) Greek yogurt, and a splash of whatever milk of choice.

Of course I can’t stop there, as I’m a lover of herbs & spices. In this recipe I add cardamom to help with inflammation - it also elevates this pudding with its natural warming citrus flavor, which complements well with the mango. And if you’re lucky to have saffron on hand, a few sprigs gives this recipe a beautiful natural orange color.
Here’s what you need👇🏼
-2 large or 3 small ripened pitted & peeled mangos.
-1 1/2 cups milk of choice
-1 cup plain unsweetened Greek yogurt
-1 tsp vanilla
-1/4 teaspoon cardamom powder
-1 to 2 teaspoons maple syrup *optional as your mangoes might be sweet enough.
-pinch of saffron sprig's * optional
-5 tablespoons chia seeds

In a high speed blender add all your ingredients into the blender except your chia seeds. Pulse your mixture until most of the mangoes are bite sized. Add in your chia seeds and stir with a rubber spatula. Then pour your mixture into air tight containers and store in the refrigerator for up to twelve hours. Add in a few more fruit pieces if desired before eating. Best eaten within five days. Enjoy!

10/23/2024

I can admit I’m a pumpkin everything - BUT I do try and hold off till November to get sick of them because I feel like apples get the short end of the stick when it comes to fall food favorites.

Unfortunately my cravings took over and I’ve been enjoying these no bake pumpkin bar recipe on repeat! I love this recipe because it tastes just like the real deal - especially the buttery shortbread crust, and the mousse like pumpkin filling is made with cashew cream instead of dairy. It’s been perfect for the warm & sunny days we’ve been having, to just pop this out of the freezer for a few minutes and enjoy.

Recipe ⤵️
For the crust:
1¼ cups almond flour
2 tablespoons maple syrup
2 tablespoons melted coconut oil
¼ teaspoon sea salt

For the filling:
1½ cups canned pumpkin puree
2 cups raw cashews
½ cup maple syrup
¼ cup water, more as needed to blend
2 tablespoons melted coconut oil
2 teaspoons pumpkin pie spice
⅛ teaspoon sea salt

Optional toppings:
Chopped pecans

Line an 8x4-inch loaf pan with parchment paper.

Make the base layer: In a medium bowl, stir together the almond flour, maple syrup, coconut oil, and salt until well combined. Use your hands to press the mixture into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.

Make the filling: In a high-speed blender, place the pumpkin, cashews, maple syrup, coconut oil, pumpkin pie spice, and salt and blend until smooth and creamy. Remove the crust from the freezer and pour the filling on top. Use a spatula to smooth it into an even layer.

Freeze for at least 4 hours. Slice into bars. If they’re too frozen, let them sit at room temperature for 10 minutes before serving. Top with chopped pecans, if desired. Store leftover bars in the freezer or fridge.

Serves 16

10/16/2024

Summer is my season. And that’s why I haven’t posted in a while. During the summer months I’d rather be outside enjoying life. The last thing I want to do is be on my phone -unless it’s to watch animal reels😻

As sad as I am that summer has left and fall is in full swing, I do look forward to some of my favorite fall meals. This lemon Brussel’s almond slaw is on repeat during the cooler months. I love this recipe because it’s the perfect combo for days that are crisp, but full of sun. The combination of savory, sweet, tart, crunchy, and salty make this perfect for waking up your tastebuds. And best of all, this quick & easy recipe packs in more nutrients than I can fit on this page.

Dressing:
-1/2 cup fresh lemon juice (must be fresh)
-1/2 cup olive oil
-2 tablespoons Dijon or regular mustard
-2 tablespoons finely chopped shallots/red onion
-1 teaspoon salt & pepper or to taste
Whisk your dressing & set aside.
Salad ingredients:
-5 cups shredded Brussels (can be purchased prepackaged for convenience)
-1/2 cup dried diced pitted apricots (you can use raisins, dried cranberries, dates, or even figs)
-1/3 cup sliced almonds (pecans, walnuts & roasted pine nuts would be yummy too)
-*optional 1/4 cup diced manchego or Parmesan

Add all your salad ingredients to a large bowl and then spoon mix your dressing evenly over your salad. Adjust your salt & pepper and eat right away, or refrigerate in a sealed container for up to three days. Enjoy!

08/14/2024

https://www.facebook.com/share/p/t3WoA62rZgG1Ng3v/?mibextid=WC7FNe

Address

Manassas, VA
20110

Website

https://www.thefarmacyoldtown.com/

Alerts

Be the first to know and let us send you an email when The Farmacy Old Town posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your practice to be the top-listed Clinic in Manassas?