Super Starts Here.

One year later… a message from our Marketing Director!

When I jumped on board with MySuperFoods, I had no idea what I was getting into. I’ve always had a love/love relationship with food—I can make a mean grilled cheese, and I will always try something new on a menu (disclaimer: If I find a dish that I absolutely love, I will specifically go to that restaurant to eat the same thing over, and over, again.) Needless to say, a “snack brand” instantly caught my attention. Then, Katie and Silvia won me over—with their story, with their kids, and with their ideas. They helped me truly understand why they had this desire to feed their own kids better food—food that will nourish them, not just fill them. Enter my favorite colleagues. I find such a respect for each of their kids. They are intuitive, curious, question asking, and demanding tiny humans. They are full of inspiration! They’re polite and dramatic—just like me. I wanted to be surrounded by all of these energies: the positivity of these two women, the unconditional support of their husbands, and the excitement that their kids bring . I wanted to be part of a change that they spoke of. I wanted to learn, and I knew they would teach. SIMG_2912o, with some time to adjust into my position with MySuperFoods, a few things started to become clear:

  1. My bosses are extremely smart—Together they are fierce and insightful—driven with passion and a determination like I’ve never seen. Silvia and Katie each took their own role seriously, yet there was a collaboration and teamwork that surprised me. I will never forget a certain phone call, which put us in a position that we needed to make a big decision in a short period of time. They deliberately voiced pros and cons. They respectfully agreed and disagreed. They both knew there was no right answer, and they sincerely trusted each other’s gut and opinion. They taught me more about being in a partnership over that single lunch break, than I had learned throughout my entire life.
  2. The “Start-Up” industry is where I want to be. Prior to starting with MSF, I was working for Via-Games Inc.—a tech startup in NYC that was developing a web based HR game. It was a seed-stage venture, and I was able to learn about the necessary moving parts it took to bring a business to life. I worked directly beside the founder, as a tech-savvy, millennial who wanted to build a bridge between a generation gap. We created a web based management-training tool that would help boomers and millennials give feedback to one another more effectively. I pitched her brand to angel investors, start up incubators, and fortune 500 leadership executives. From there, I gained communication tactics and confidence that I did not have before.
  3. It won’t be easy, but it will be rewarding—early on, I learned that the start up world is not for everyone. We share responsibilities. We pick up when someone puts down. It’s definitely one of those environments that requires many hats—in different shapes, colors, and sizes. My first few sales calls were less than 30 seconds, and I took no as a definitive answer. I was so discouraged. I was convinced that I’d never make a single sale. Silvia and Katie understood with compassion—and, they encouraged me keep trying. We work out of a house. We sit side by side. They hear me on the phone—they laugh at my strengths, and help me tweak my weaknesses. They invested time into helping me develop skills that I wasn’t sure I’d achieve. My first (semi-big) sale came just a few months ago—and I was so excited, proud, and humbled by this new skill I put to work.

So, it’s been one exciting year working for this glamorous company—and I couldn’t picture my experience any differently. There will be many more brain storming lunches, celebratory dinners, and trade show booths to design. There will be last minute demo cancellations (ugh.), impromptu buyer meetings (yes!), and packaging options to consider. We will debate over the color of our new t-shirts and flavor profiles for new products. Although each day brings something new, one thing is for sure: I’m more excited today than I was yesterday, and tomorrow will undoubtedly be a ton of fun.


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Lunchbox Tips for the School Year

lunch boxWhen I was a kid I loved the first day of school.  New pencils, new backpack, new clothes.  A fresh start and a new beginning.  Oh, the possibilities.

I feel the same way today, even though I’m well beyond my school going years.  This morning, in Staples, I saw three kids shopping for supplies with their mom and I actually felt a little jealous.

Now, on the other side of the playground fence, I am faced with my own set of beginnings.  My first year of daily lunch packing for my daughters.  Five days a week.  No messing around.

Last year, I let them stay for lunch every once in awhile since their preschool class typically got out before lunch (they begged to go everyday like some of their other friends).  I made lunches on those mornings like I packed the first few presents of the Christmas season.  With patience, flare, and one-too-many embellishments.  My fear now is that with 5 days a week staring me in the face I’ll quickly end up like the haggard present wrapper on Christmas Eve, 5 minutes before Santa jumps down the chimney.  Newspaper and a twist tie on top?  That’ll do.

I’ve gathered some information and here are the top 5 tips that seem to keep everybody sane, happy and well fed:

1. Plan ahead. Set out their lunch box, thermos, water bottle, etc the night before

2. Sit down together over the weekend and talk about what kinds of foods your kids like.  What can they help prepare during the week?

3. Combine proteins and carbs to keep them satisfied and focused throughout the day – turkey, cheese, tortilla roll up or hummus and crackers do the trick!

4. Choose lots of colors – fruits and veggies make this easy.

5. Add something fun. A colorful napkin, a bendy straw, a smiley face on a post it.  Anything to let them know you are thinking about them while they are away.

For some more great ideas, check out an old post of ours about creating healthy lunchboxes for your kids!

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Sweet Summer Squash

Summer squash in basket

Did you know there were over 40 varieties of squash? Right now summer squash is in its peak season from mid summer to end of summer, buy a few different types of squash summer and try them out. These varieties of summer squash include:

  1. Yellow with a crookneck or straight neck shape
  2. Zucchini that is green or yellow, long or round
  3. Pattypan is a scallop shape


When selecting summer squash it is best to choose small, firm squash with bright-colored blemish free skin.


Summer squash has a ton of nutritional benefits- One cup of squash has a ton of nutritional benefits, it is high in vitamin C providing 25% of the DV, also contains about 17% of your DV of beta carotene to help with vision degeneration associated with aging. Also yellow squash is very low in calories with only 18 calories per cup, very low in fat and low in carbohydrates.


If you are interested in preparing summer squash without a complicated recipe, sautéing is an easy way to bring out sweetness of these vegetables. Chop the squash into small pieces for fast cooking, and allow it to get browned and caramelized. Turn it into a side dish by tossing with beans or cooked grain such as quinoa, a generous handful of fresh herbs and a flavorful cheese like goat or feta.


At MySuperFoods we always have a ton on summer squash on hand and lucky for us Katie makes the best zucchini chocolate chip muffins. These muffins are incredible, perfect for a snack or even a sweet treat, so if you have a few extra squash try this recipe and hope your friends and family love them as much as we do!


To try a new summer squash recipes, check these out!


Grilled Squash

Grilled Summer Squash

Adapted from



  • 2 cups baby zucchini, halved lengthwise
  • 2 cups baby yellow squash, quartered length
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Cooking spray




Preheat grill to medium-high heat. Combine baby zucchini and baby yellow squash in a large bowl. Add ­olive oil, kosher salt, and black pepper; toss well. Place vegetables on a grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender.


Squash with mint and goat cheese

Warm Squash Salad With Mint

Adopted from Julie O’Hara at NPR

Yields 4 servings


  • 1 tablespoon olive oil
  • 3 medium zucchini (about 1 pound), trimmed and chopped into half-inch pieces
  • 3 small yellow crookneck squash (about 3/4 pound), trimmed and chopped into half-inch pieces
  • Coarse salt and freshly ground black pepper to taste
  • 1 (15.5-ounce) can cannellini beans, rinsed, drained and dried
  • 1/4 cup loosely packed chopped fresh mint
  • 4 ounces goat cheese


Add the olive oil to a large nonstick skillet and heat to medium high. Add all the squash, season with salt and pepper, and cook, stirring frequently, for 10 minutes or until squash is lightly browned and tender (adjust the heat if squash browns too quickly). Transfer to a large serving bowl.

Add the beans and most of the mint to the bowl. Toss gently. Just before serving, crumble the goat cheese over the salad and finish with the rest of the mint.


Fettucine squash

Fettuccine With Squash Ribbons

Adopted from Julie O’Hara at NPR

Yields 4 servings


  • Salt and freshly ground black pepper to taste
  • 12 ounces whole-wheat or regular fettuccine
  • Cooking spray
  • 3 fully cooked chicken sausages, preferably spinach and feta or sun-dried tomato flavor
  • 1 tablespoon olive oil
  • 3 to 4 cloves garlic, thinly sliced
  • 1 pint grape or cherry tomatoes, halved crosswise
  • 3 medium zucchini, trimmed, skin removed and peeled into thin ribbons of about ½ inch wide
  • 3 medium yellow crookneck squash, trimmed, skin removed and peeled into thin ribbons
  • 1/4 cup packed chopped fresh basil
  • Parmigiano-Reggiano for serving


Bring a large pot of water to a boil. Salt generously and add fettuccine. Cook according to package directions. Reserve about 1 cup of pasta-cooking water and drain.

Meanwhile, coat a nonstick skillet with cooking spray and heat to medium. Add chicken sausage and cook, turning often, until golden brown on each side. Transfer to a cutting board. Allow sausage to rest for a few minutes, then thinly slice on the diagonal.

Add olive oil to skillet and turn heat to medium-low. Add garlic and cook 1 minute. Add tomatoes and cook 3 minutes, or until skin is no longer taut. Season with salt and pepper, to taste. Deglaze skillet with about 1/4 cup of reserved pasta-cooking water, loosening any bits from the bottom of the skillet. Remove from heat.

Off the stove, add the zucchini ribbons to the empty pasta pot, followed by the tomato mixture, the drained pasta, the sliced sausage and about three-quarters of the basil. Toss well to combine. If pasta appears dry, add enough of the reserved cooking water to coat the pasta so it looks moist, but not wet.

Divide among 4 bowls and use a vegetable peeler to shave thin pieces of Parmigiano-Reggiano over pasta. Sprinkle with remaining basil and serve immediately.




Be sure to check out



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Add A Pinch Of Flavor To Your Summer Cooking

Summer herbs

Summer is the perfect time to pick fresh herbs from your garden or purchase from the local market to add amazing flavor to any dish.  Herbs contain phytochemicals that provide disease-preventing qualities and also help lower inflammation. They are also very low in calories and add HUGE flavor to any dish!  Instead of adding salt and pepper, fresh herbs can help change a dish dramatically and limiting your sodium intake can help manage high blood pressure.


Here are some quick facts about which herbs best accompany common meals:


  • Perfect adding to a marinade for meat such as pork chops, poultry and fish or vegetables such as potatoes
  • Flavorful in soups and sauces
  • Important to remove the needles from the branch and chop before cooking (unless the recipe calls otherwise.)



  • Refreshing flavor
  • Great for cold salads and salads
  • Stimulating addition in summer drinks such as a sun brewed iced tea or fruit infused water
  • Works with both savory and sweet flavors


There are so many variations of infused waters to try, but to start out try this refreshing orange mint recipe


Orange Mint Water

Recipe adapted from Mary Gormandy White


3 large oranges, sliced

10 mint leaves

1/2 gallon of water


  1. Place mint and orange slices in a pitcher.
  2. Add water.
  3. Infuse for two hours in the refrigerator.
  4. Pour over ice.

Serve garnished with an orange slice and a sprig of mint.



  • Easy to grow in a small space and has so many uses
  • Is suggested to be added at the end of cooking so the flavor is not destroyed
  • Coincides well with simple tomato and basil salad
  • Emphasized in dishes from Italy
  • Also is a great addition to strawberries and balsamic vinegar side dish



  • Has a huge punch of flavor
  • Is high in antioxidants
  • Perfect to be added to fish such as salmon, chicken, potatoes, salads, pasta dishes and dips
  • There is a pronounced flavor with the addition to cold salads



  • Very high in antioxidants
  • Has a hint of sweetness and spiciness
  • Suggest sprinkling in a dressing, pizza seasonings or adding to a sandwich



  • Added to soups, stews or braised meats for winter meals
  • Is a major French flavoring
  • For summer meals thyme is perfect for adding flavor to meat and vegetables


Here is a suggestion for a thyme salmon recipe!


Napa Valley Glazed Salmon

Recipe adapted from Mary Hess from


2 tablespoons honey

1 teaspoon dried thyme

2 teaspoons Dijon mustard

1 teaspoon finely grated lemon zest

1 teaspoon white pepper

1¼ pounds salmon, cut into 4 pieces



  1. Preheat oven to 350°F
  2. Combine the honey, thyme, mustard, lemon zest, and pepper in a small bowl. Arrange the salmon in a shallow roasting pan lined with cooking foil. Using the back of a spoon, spread the honey mixture to coat the top of each fillet.
  3. Bake, uncovered, for 20 minutes, or until the salmon flakes with a fork.


Cooking Tip:

Serving Suggestion: Slice leftover salmon and place on top of a bed of mixed greens and chopped tomatoes for an easy lunch or dinner.

Variation: Substitute your favorite dried or fresh herb for the thyme — or combine several.

Tip: To store fresh fish a day or two after purchase, rinse and place in a bag with ice. Pour off melted ice and replace with more ice chunks.



  • Pungent flavor
  • Best served fresh just before a dish is added
  • Probably have seen it added in guacamole but can also be added to salsa and other summer other dishes such as sprinkled on fruit salad or vegetables


Sources- – 11

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Cleaning House (Your Body That Is)

spring_detoxMegan Monday articles are written by Megan Kalocinski, a Certified Nutrition and Health Coach.


As a follow-up to the last two articles written regarding lead and mercury exposure and/or toxicity in children and adults, I wanted to provide some ideas for families to consider to be able to remove harmful compounds in the body – but in a safe and effective way.  Please note that this article is not intended to diagnose, treat, or prescribe any particular condition or method associated with detox. Detoxification is a vast field that can range from gentle to extreme and should always be supervised by a professional.  Women who are pregnant, could be pregnant, and/or nursing should avoid detoxing because toxins released can cross the placenta barrier and affect the developing fetus or cross into breast milk.  If your child tests positive for heavy metal levels, removal of these toxins from the body needs to be conducted by a medical professional who specializes in detoxification, as great caution needs to be taken with the release and proper removal of these substances from smaller, still-developing humans.


Detoxes and cleanses are not meant to be a quick weight-loss fix or diet; cleanses and detoxes should be taken seriously and done with an intent to heal and repair the body.


With precautions in mind, there are different approaches to consider when thinking about keeping the body “clean” on the inside on a daily basis.  Always remember that conditions such as eczema, rashes, digestive issues, infection, and illness are all ways for the body to communicate with us that something is wrong.  There are daily practices, foods, and supplements that my family utilizes to help our bodies get rid of the onslaught of chemicals and toxins that surround us each day.  While these are merely ideas I am sharing, please do not view this as a “one-size-fits-all” approach to what you should do.  Each body is different and needs to find what works for it.


With all of the toxins commonly found in our everyday environment, personal care products, foods, and home furnishings/decor, detoxing for adults 2-4 times per year is ideal. When considering a form of detox, a whole-food detox is optimal as it avoids unnecessary overload commonly seen from extreme supplements and expensive detox beverages. It is strongly recommended to consult with a physician prior to a detoxification.


Before detoxing, I would consider getting tested for a genetic disorder called MTHFR that greatly affects the body’s ability to remove toxins and rid itself of heavy metals.  Without getting into too much detail or complicating explanations, the disorder is very common in many people, is easy to treat, but very damaging if left untreated.  It affects the way the body can methylate, which leads to detoxing (which the body is normally pretty effective at).  Without the natural ability to do this, the body is susceptible to years of damage, which leads to disease and disorder.  Common side-effects of untreated MTHFR can be: infertility, miscarriage, hormone imbalance, thyroid disorders, heart disease, stroke, atherosclerosis, depression, and mood disorders, just to name a few.  Some doctors are not fully comfortable screening for and treating MTHFR since there has been limited “exposure” about this condition, so be sure to ask to have it done (it’s done through a blood test, and even a saliva test has come out).  If your doctor won’t screen you, you can have it done on your own, which I think is totally worth it considering its complications.  Additionally, if you try to detox or cleanse and if you have untreated MTHFR, you can actually cause more of a build-up of toxins in your body since it has a hard time ridding itself of these contaminants to begin with.


The best way to start detoxing is to find and eliminate sources of “contamination” (as I like to call it).  Things such as pesticide exposure, chemicals in foods and products, heavy metals, etc. should all be monitored and avoided as much as possible.  While it is impossible to avoid all contaminants on a daily basis since they are everywhere in our environment now (and actually natural-occurring in some places as in cases like heavy metals), please do not stress out over trying to be “perfect” – stress itself is considered a toxin to the body!


  • Eliminate- Have you ever heard of an elimination diet? Many people try elimination diets to pin-point particular allergens or foods that cause sensitivities.  What does this have to do with detoxing? By first removing the common sources of inflammation, allergens, and toxicity is key to making space for the body to cleanse and renew.  Consider the following sources:
    • refined sugars
    • flours
    • caffeine
    • alcohol
    • dairy
    • gluten
    • meat (for some people’s diets)
    • cutting these foods out of the system for several days can cause someone to feel ill at first, as the body is adjusting to purging out inflammatory markers.
  • Try to eat organic when possible (especially off of the Dirty Dozen list)
  • Avoid processed foods, as most of these contain crops that have been treated and/or changed in so many ways, your body may not even recognize what’s in it.
  • Try to use as many natural-based products in the home and for the body that do not contain chemicals. We breathe these chemicals in and they are absorbed through the skin quickly.
  • As mentioned in the previous articles, try to find sources of heavy metals – from products in the home to the foods we eat – heavy metals are lurking wherever you turn.
  • Invest in clean water – whether that’s getting a water service, a home-treatment system, a single water filter for the kitchen, showerhead filters, etc….try to hit as many sources as possible – prioritizing on the water you drink – for this is the source of many contaminants that build up in the body. I personally recommend reverse osmosis, distilled (with minerals added back), or a Berkey (I just bought one for our drinking water…I’ll let you know how it works).  Water flushes the body of impurities, so this is important.  Aim to consume at least 50% of one’s body weight in ounces of water daily from non-plastic containers.
  • While cleanses are regarded as completely safe when done properly, any type of cleanse can still be stressful on the body and mind as impurities are removed and the body works hard to restore itself, so remember to rest and relax.  This is also a great way to start teaching children modes of meditation and/or taking breaks to actively and mindfully rest (i.e. not sitting in front of the TV or sitting inactive for hours on end).
  • A large emphasis on alkaline-rich deep-green plant sources is key to a successful detox and balancing for common acidity excess that can be the source of severe physical and emotional issues. Using dark leafy greens to juice and/or eat during a cleanse is imperative.  Additionally, eating dark leafy greens (and juicing) is important to maintain on a daily basis to help keep toxins moving out of the body from exposure day-to-day.
  • We like to use chlorella and spirulina as daily detox agents. My son eats chlorella on its own and he takes spirulina in his smoothies (trooper!).  These blue green sea superfoods are very rich in minerals, vitamins, protein, and even bind to heavy metals and radiation and flush them out of the body.  Since we have been doing maintenance doses daily for quite some time now, we don’t use large doses for a cleanse….although I would recommend people doing cleanses to take larger doses initially to help trap many of the heavy metals and contaminants out of the body as they are released out of the tissues and cells so they are not floating around the body as free agents, where they can re-implant themselves in other tissues without being properly removed.
  • There is another process called chelation (pronounced “key-lay-shun”) therapy that is used in heavy metal detoxing cases where either an IV of heavy metal-binding fluids are flushed through the system to bind to and remove heavy metals or oral supplements of heavy metal-binding substances can be ingested to help bind to and remove heavy metals. This process should only be done by a licensed medical professional since it needs to carefully monitored.
  • You can help pull toxins out of your body with a detox bath (using Epsom salts):
  • Please be cautious of supplements that claim to be “detoxers” – while there are many reputable products on the market that help facilitate a healthy cleanse, there are many that are questionable and may not even be healthy. Recent studies have found that some of these “detoxers” actually have more heavy metals and contaminants in them than what they are supposed to be removing from the body!  This is why I believe in using whole-food cleanses (like organic pressed juices) as the best detoxifying agents.
  • A great book and resource on juice detoxing is by Steve Meyerowitz: “Juicing and Fasting”
  • Remember that your detox or cleanse is only as effective as keeping the bad stuff out once you get rid of it. So many times I hear of people doing a cleanse just to watch them go back to their old, bad habits – eating the foods that replace contaminants, using chemical-laden ingredients and/or beauty products.  In all honesty, don’t bother doing a cleanse unless you have a genuine intention to work on keeping the bad stuff out.  I only say this because it is confusing AND dangerous to your body to remove toxins (which the body has to work hard at doing) and then putting that stuff right back in.  I know you can’t be perfect, which is OK, but have a plan put in place of the things you are going to do to try and keep toxins out as much as possible.


As mentioned before, I believe that a whole-food detoxing approach is best and is very effective.  By eating detoxifying foods on a daily basis, you can maintain a healthy natural elimination of toxins that bombard the body.  Here is a list of some websites that contain helpful lists of detoxifying whole foods:

What have been some of your detox experiences?  What would you recommend or what has worked for you?  Any tips you’d like to share?

Megan Monday articles are written by Megan Kalocinski, a Certified Holistic Nutrition and Health Coach and Owner/Founder of Empower Nutrition & Health Coaching, LLC. Megan educates and empowers women, men, and children of all ages to learn the true ins-and-outs of “feeding the brain with knowledge about the best foods, products, and habits for one’s body” in order to reach optimal health and wellness potentials. Visit her website today to learn more: or feel free to send her an e-mail Follow Megan on Twitter (@MPowerNutrition) and like her onFacebook: Empower Nutrition & Health Coaching, LLC.



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Super Ingredients

As a mom (or a person) it’s hard to stay on top of the latest and greatest nutritional powerhouse ingredients.  (Nevermind getting everyone up, dressed and fed for the day…)

Here’s a simple breakdown of some of our favorite ingredients, why they are so amazing and some products we buy for our own kids to maximize nutrition:
1. Chia – rich in omega 3s (polyunsaturated fats).  These are essential fatty acids that are good for cognitive development (brain food), asthma, growth, and anti-inflammatory effects.  We used chia in the development of MySuperCookies and also love Nature’s Path Coconut Chia Granola.
You can read more about chia here.
2. Quinoa – Has 8 essential amino acids, which can’t be made by the body, but are needed for brain health, immunity and kidney function.  Quinoa is also high in vitamins A, C and E, which makes it a great antioxidant.  We love Simply 7 Quinoa Chips with Sea Salt.
3. Acerola – tropical superfruit with many health benefits.  It is extremely rich in vitamin C, an essential nutrient that plays a role in immunity health.  MySuperCookies are made with acerola and 1 serving (11 cookies) achieves 50% RDA of Vitamin C.
4. Coconut Oil – Is rich in antioxidants and fiber.  The fatty acids are known to reduce the risk of heart disease.  We love baking with coconut oil and can’t get enough of Emmy’s Organics Dark Cacao Macaroons.
Check out our past article on coconut oil here.
5. Flax Seeds – Tiny powerhouses of fiber, antioxidants, vitamins and minerals. Flax seeds are easy to sprinkle into smoothies, oatmeal, and pancake batter.  We use flax seeds in all MySuperFoods products but we also love Dr Kracker Pumpkin Seed Cheddar Crackers

Here is a bit more about flax seeds.

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