1. This year Pi Day falls on 3/14/15. Only once in a lifetime, the full date is also the four numbers after the decimal  3.1415  (Though you can celebrate Pi at 9:26 twice.)

2. Pi Day is also Albert Einstein’s birthday.

3.  π  is the sixteenth letter in the Greek Alphabet and P is the sixteenth letter in the English alphabet.
Alright.
Now for the yummy part.

14 Pies!

Coconut Cream Pies in Jars
Crazy for Crust

A pie you can take with you to work!

Mini Lemon Hand Pies
Lemons for Lulu

No fork needed for these lemon pies… and they’re mini, which means you can have three, right?

No Bake Nutella Cheesecake
Dessert Now, Dinner Later

Is cheesecake technically a pie?

Samoas Cookie Pie
Averie Cooks

It’s like one giant Girl Scout cookie… only without anything missing in the middle.

Key Lime Pie
Gimme Some Oven

This sweet and tart key lime pie will make you dream of summer weather. Plus it’s easy as… well, pie.

Strawberry Rhubarb Pie
Herriot Grace

First of all this pie looks amazing.
Secondly, this daughter’s blog is adorable and it may cause you to want to runaway to a cabin in Victoria, BC.

Easy Blueberry Pie
She Wears Many Hats

Salted Honey Pie
Kinfolk
The fact that this exists and I haven’t tasted it is a minor travesty.

S’mores Pie
Just a Taste
A campfire favorite in pie form.

Giant Oatmeal Cream Pie
Sally’s Baking Addiction

Move over Little Debbie, we’re going to need some room for this super-sized cream pie!

Don’t forget dinner! Savory pies can be pretty delicious too!

Beef and Guinness Pie
Leite’s Culinaria
A perfect blend of  Pi Day and St. Patty’s Day.
You don’t have to be a big beer drinker to enjoy this savory pie.

One Pot Taco Cornbread Pie
Nest of Posies

You can’t argue with dinner in 30… especially not a crowd pleaser like this one.

Macaroni Pie with Bacon Lattice
Buzzfeed
Step by step instructions for your next heart attack.

Spring Vegetable Pot Pie
Feasting at Home
These vegan pot pies are a nice alternative to bacon mac & cheese.

Tomato Pie
Tastes Better from Scratch
Save this recipe for when tomatoes are in peak season and serve it up for lunch!

Happy Pi Day!

Like these recipes? Check out these:

One Pot Dinners Kids Can Make

Warm Fast Breakfasts to Get the School Day Started

See more here.

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February is American Heart Month, and it’s a good time for everyone in the family to show their hearts some love!  Whether your health goals are to manage high blood pressure or high cholesterol or to form lifelong healthy habits, there are plenty of foods that the whole family can enjoy to help meet these goals.

Foods that show the biggest benefits for our hearts include choices with fiber and unsaturated fats like omega-3 fatty acids, and low in saturated and trans fats, sodium and added sugars.  These would include most vegetables and fruits, beans, nuts and seeds, whole grains, fatty fish, like salmon, tuna, trout or sardines and plant based oils like olive oil.  Minimize those foods high in added sodium or sugars, and high fat dairy products.  Making exercise a part of your daily routine is also important for heart health – make time to take some family walks, or visit one of the beautiful parks around the Richmond area!  

Here are some delicious ways to show your heart some love this month:

• Avocado is a yummy source of unsaturated fat and fiber! Spread on sandwiches instead of mayonnaise, add to salads or mix into fresh salsa.  
• Beans are an excellent source of fiber! Here’s a quick afterschool snack that your kids will love and can make themselves! Using a corn tortilla, sprinkle low-fat cheddar cheese and place your favorite beans – black beans, soy beans, or kidney beans – on top.  Microwave on half power for 30 seconds, or until cheese melts.  Finish with some salsa and avocado for a heart smart snack.
• Raw, unsalted or lightly salted nuts are a great snack and easy to keep with you during the day.  If nut allergies are a concern, try dry roasted or frozen and shelled soybeans! These choices contain unsaturated fats and fiber.
• Fresh veggies make a great snack! If you or your little ones crave that “something extra” try making a Ranch flavored dip with 6 oz fat free, plain Greek yogurt and 1-2 tbsp powdered Ranch mix.  Nut butters, low-fat cottage cheese, hummus or guacamole also make great dips!
• If your children think there is something “fishy” about fish, try making salmon cakes in fun shapes, or tuna or cod fish sticks coated with some whole wheat bread crumbs or crushed Shredded wheat.  Serving these new foods with an old favorite, like homemade sweet potato fries may help your kids to try something new!
• Replace snacks like potato chips or crackers with baked kale or Swiss chard.  Baking these nutrient rich veggies is easy and fun for the whole family! Wash and dry the leaves very well, then have kids help you tear them in small pieces.  Lightly coat with olive oil and your favorite spices, like garlic, pepper or cumin and bake in the oven at 275͒ and turning halfway, for 15-20 minutes, or until crispy.
• Give PB& J a new twist! Replace the jelly with your kids’ favorite fresh fruit, like bananas, strawberries or apple slices.  Using a whole wheat wrap works just as well, and is still a source of whole grains.
• There’s still room for dessert in a diet that supports heart health! Try replacing eggs with ground flaxseed, or oil with applesauce or a mashed up banana in baked goods.   What about a dessert pizza? Bake a whole wheat pizza crust, spread with Greek yogurt or Neufchatel cheese and top with your favorite fruits. You can finish with a slight drizzle of honey if your kids crave something sweeter!

If you have “picky eaters”, try introducing one new food at a time, with foods that your child is familiar with. Picking out foods for the menu and preparing them can also help to familiarize kids with these new options, so make sure to involve the whole family in mealtime.

For more healthy tips, visit MARTIN’S website or call to schedule a consultation with Caroline, or with Valerie Pulley, MARTIN’S in-store nutritionist on Richmond’s West End.

Check out these other great healthy eating tips from MARTIN’S

MARTIN’S is a sponsor of Richmondmom.com

It’s not that I don’t like cooking; I do, actually. It’s just the frequency.  Dinner happens every. Single. Night.  And usually, I’m short on time. And ideas. There is an ideas issue too… and then of course the ingredients.

So basically, dinner takes more time, energy, and brain power than I have on a Thursday night when I get home from work at 6:30…my husband is already half way out the door and my 3rd grader is saying something about some paper I need to sign, and at least the kindergartner needs to be bathed and the 2 year old just wants me to hold him.

In short: I needed this moment I’m having right now.

It’s noon on a Friday morning and I have the next 3 busy weeknight meals ready to go. My kitchen is virtually untouched from when I cleaned it last night.

I have Lemon Chicken with Feta, Beach Street Shrimp Scampi with Pasta and Outlaw Chicken Marinara all waiting to be popped in the oven or heated on the stove top (by my husband before I even get home from work) right when I need it.  Over all, my meals are 400 calories and under, made with fresh ingredients, no preservatives or additives and came out to under $5.50 a serving (that’s cheaper than McDonalds) – plus, there’s no mess in the kitchen and no wasted ingredients.

The secret to my spectacular display of domesticity?

Dream Dinners.

I wasn’t sure what to expect when I walked in, but everyone was really friendly while showing me the ropes.  It’s part cooking show, part assembly line, and it’s a surprising amount of fun.  

Garlic I didn’t have to peel myself

A station is set up for each meal – fresh ingredients are completely laid out at each station and the directions are super simple to follow (they even color coded it). I zipped up to the first station and was done with my first dinner in just about 10 minutes; no washing, no chopping, no prep work -and my favorite: no clean up! Each station is kept super clean by the staff (which is great for me because I’m a notoriously messy cook).  Moms, retirees, people going solo and groups of friends bustled around the store laughing and talking and assembling meals… but it didn’t seem over crowded at all; it was actually quite inviting, the employees seemed to know everyone by name (yep, kinda like Cheers).

Dream Dinners makes it easy to customize your meals, which allowed me to go easy on spices I knew my kids won’t eat, and add a little extra cheese or garlic.  The portion sizes were reasonable too; in fact we might get more than three servings out of the Outlaw Chicken Marinara.  On the top of the bag sits your heating instructions so you don’t have to remember anything (except what’s in your freezer, but don’t worry, you’ll get a sheet of paper and a fridge magnet for that too).

Beach Street Shrimp Scampi

Want fries with that?  Dream Dinners has stocked the freezer full of great sides to go with your recipes – purchase your recipes as is or add a side dish or two. Need a fast breakfast? It’s in the freezer. Dessert? Got that too.  You can even pick up a few meals from last month’s menu, freshly frozen and waiting for your dinner plate. If you’d like to sign up for next month, the menu is waiting for you and you can schedule your next visit and get an email reminder when it’s time to come – they even let your rate your meals online so if you loved something (or didn’t) it will tell you the next time it comes up on the menu.

So here I sit, already loving life, but I’m pretty sure I’m going to love it even more on Wednesday night when a fresh and healthy dinner is waiting for me when I get home.

Will I go back? You bet! I love that I can try different meals without being stuck with a ton of left over ingredients, and I get to avoid that deep depression I get when I find a bag of mush in the crisper that contained some sort of vegetable I bought… Besides, the February menu has Parmesan Pesto Salmon with Cheese Crisps on it… sign me up!

Live in the West End but don’t want to miss out on fresh dinners? Have meals made by Dream Dinners staff delivered to the Daily Grind, select a Thursday 3:00 pm session and use the password ‘short pump’ (case sensitive).

Dream Dinners just opened in their new location
12006 Southshore Pointe Rd.
Midlothian, VA 23112
804-739-6442

Visit Dream Dinners online to check out the menu and book your time.

Dream Dinners provided me with 3 meals so I could come out and give them a try. The opinions, and subsequent Dream Dinners addiction, are all my own.

I have to admit I get bored of salads quickly.  It’s not that I don’t like them, I just never think to make them and when I do they are always the same.
But I’m pregnant again (surprise) and now that I’m not sick, I’m trying to be a little better about eating well and getting more greens and avoid  empty calories, like refined flour,  in my diet (just like the rest of the world in January).

Last night we made chicken tacos and figured it was a great opportunity to toss a salad together.  It was way more delicious than I expected it to be as well as being really filling making it a perfect dinner salad.  As an added bonus, my family was happy with tacos and I got a healthy meal.

Ingredients (feeds about 4):

– 3 chicken breasts
– 1 bottle of chile lime marinade
– Romaine lettuce
– 2 avocados cut onto halves and sliced
– 1 lime
– Canned or fresh corn
– Salsa
– Sour cream
– Cilantro (to taste)
– Cheese
-Taco sized flour tortillas for those who want to go traditional.
(Would also be good with black beans and fresh tomatoes)

Directions:

In the morning, toss your chicken breasts and your bottle of marinade in the crock pot on low for about 6 hours thawed 8 frozen.
(I started mine at 2pm on high with thawed chicken and it was done by 5).  When you’re chicken is done, use two forks to shred the meat (I do this right in the crockpot) and let it sit and keep warm while you get your bowls or tacos ready.

For tacos, warm your tortilla on on ungreased pan for about 10-15 seconds on each side.  Fill with Chicken at the bottom, cheese and top with your favorite toppings.

For salad, chop up your lettuce and a handful of cilantro, mix them both together in the bottom of the bowl with a little bit of lime juice. Add the rest of the ingredients (half 1 avocado) on top adding warm chicken last.  Squirt with a little bit more lime juice and enjoy!!

The juices from the chicken, the lime and the salsa are enough that you don’t need any dressing at all and to be honest, I probably could have left the cheese out entirely, the warm marinated chicken added so much flavor to the salad.

I calculated my salad to be just under 400 calories with My Fitness Pal recipe calculator, but since it’s a loose recipe that can be adjusted to taste you can calculate the calories for your salad here.

Enjoy!

Like this recipe? Pin it and share it with your friends.

If you liked this one, you might like these recipes too:

Shwarma, falafel, a tasty knish and of course some delicious potato latkes!
Order up at the Jewish Food Festival featuring traditional, vegan and gluten free foods Jewish foods January 18 & 19th (that’s Sunday and Monday).

The Jewish Food Festival will be held at the Weinstein Jewish Community Center from 11:30am-7:30pm.

Live music will play all day Sunday and in the evening on Monday including JJ Caplan and the Soul Seekers, My Son the Doctor and Klezm’Or’Ami’m.

If you’re picking up food to go you’ll be able to order online both days here.

Donate blood at the blood mobile and get a $5 food voucher.

Find the Jewish Food Festival on Facebook.

Latkes by Lynn Gardner via Flickr creative commons license 2.0

I know a lot of adults who say they can’t cook.  I realized, that even though I’m no master chef, I didn’t want my kids growing up not being able to make a meal for themselves… that’s when my 8 year old son has started cooking dinner for our family.

Aside from just learning a useful skill, read all about what kids can learn from cooking, here.

When I started looking up recipes for kids, I mostly found things like pita pizzas and ants on a log… yummy, sure, and kid friendly, but we were looking for something that required a little more effort. I found that crock pot and one pot recipes were an easy place to start.

Here are a few recipes for beginners and interested chefs.  Most of these are ideal for kids who have learned a few kitchen basics and can handle some chopping (we use some slightly dulled knives)

Of course, adult supervision is required although the kids can do most of the work.
There is no age recommendation because these skills are more about maturity and development, not age.

Crock Pot Recipes

Crock pot recipes are great for kids who aren’t ready to handle hot stoves or ovens.  They are also perfect for early-risers and if evenings are a bit hectic and busy.

2-Ingredient Slow Cooker BBQ Chicken
Gimme Some Oven
Easy

It’s as simple as dumping it all into the crockpot.

Crock Pot Vegetable Ziti
Weelicous
Easy

Lots of shredding in this one, watch out for little fingers.  This one will also be done in 3 hours so you can make it in the afternoon.

Crock Pot Fettuccine Alfredo
Raining Hot Coupons
Easy (parent needed for cutting chicken)

Not exactly healthy, and if you’re avoiding processed foods you might want to skip right along… but kids (and adults) can’t usually resist creamy alfredo sauce I had to add it in there.

Slow Cooker Salsa Chicken
Jo Cooks
Easy – just dump it.

Easy peasy and a bit healthier than alfredo sauce, no?

Garden Minestrone
Good Thymes and Good Food
Easy/Moderate -chopping involved.

This one is for kids who are ready to start chopping food, for kids who aren’t ready use frozen precut carrots.  Also, the recipe goes from microwave to crockpot so there is no need for the stovetop. Since it’s a minestrone, you can omit the vegetables that will make your kids turn their nose up at the whole meal.

One Pot Pastas
Once again, this fairly easy for kids because you just dump it all in one pot.  There is usually chopping involved and the moderate comes when recipes call for sautéed onions -this is definitely parent-supervised. There is the question of the stove top so it’s slightly more advanced than crock pot recipes where you can put it all into a cold pot.

Spinach Artichoke Wonderpot
Budget Bytes
Easy

My 8 year old son makes this one and it’s a family favorite.  I’m also obsessed with Budget Bytes. It’s a win-win for everyone.

Tortellini and Sausage in Cream Sauce
Yellow Road Bliss
Easy/Difficult (see below)

Sautéing is challenging. Skip the sautéed onions if your child isn’t ready (we do this frequently in our house as there are a few members of our family who won’t touch onions)

One Pot Chicken Rigatoni 
Top Ate on Your Plate
Easy with parent help

The chicken in this recipe borderlines on difficult. Keeping things sanitary comes into play as well as the difficulty of cutting raw meat -this is a parent involved process. The rest is an easy recipe for kids to do.

Looking for more meal-time inspiration? Follow us on Pinterest

one jolly green giant cookie

When I was about 10 years old, I enjoyed making peppermint brownies with lime green frosting. It wasn’t an old time family recipe, but a recipe that I found on the back of the Duncan Hines brownie mix box. My parents politely ate a token amount the first time I made them, as well as the second time. After that, however, they respectfully told me that the brownies were probably more suited to a child’s palate than an adult palate, because they were so, “How should we say it, Dear, minty? Oh, and green!” Yes, they were very  green. Bright radioactive lime green.

When my relatives visited, preparations in our household were in order to welcome them, and I did my part by making peppermint brownies.  Aunt Lois simply raved about these brownies. My parents looked a little uneasy, which made my aunt even more enthusiastic about the flavor and all of its greenness. I will never know if she sincerely liked them or not, but I remember her kind words like it was yesterday and her encouragement was very important to me.

I haven’t developed a love of cooking or baking, and at best, I tolerate it. But I am still amazed at how cooking and baking teaches us so much more than a mere recipe. Ever wonder what your kids can get out of creating in the kitchen? Other than watching the anticipation on their faces as they peek at the goodies bubbling up through the oven window, that is? Here are a few skills they can develop that you may not have considered.

• Kitchen and Food Safety – Ensure safety around major appliances and kitchen gadgets, as children need to master safety rules to ensure everyone’s protection. Always supervise children and discuss rules prior to getting started.
• Reading – Reading the recipe, package labels, instructions, expiration dates, you name it!
• Following Directions – Whether it is scouring the pantry for  ingredients, following what the recipe calls for, or following the rules, this one is a biggie!
• Math – Counting, measuring, and you may want to consider the extra challenge of “doubling” a recipe for a little extra brain power.
• Fine Motor skills – Measuring, mixing, rolling dough, using cookie cutters, placing cookies, pinching and adding ingredients all foster fine motor and strength, coordination and dexterity for little hands.
• Turn Taking and Sharing – Enough said.
• Task Completion – My kids are usually very excited about starting the cooking process, but sometimes lose interest half way through. Strategies such as selecting recipes that have short preparation time, or alternatively, that preparations can be made in stages are helpful.
• Responsibility – Planning, cleaning up, and all those important life skills.
• Nutrition – Okay, the giant cookie with mega food dye isn’t the best nutritional choice, but in general, talking about healthy foods and which foods are only considered “treats” is important. Also, children are more likely to eat nutritious foods if they are part of the process.
• Problem Solving – When a culinary food disaster strikes, enlisting problem solving skills is a huge asset. My kids worked together to figure out how to get the large cookies off the cookie sheet without breaking.
• Self-esteem – Kids feel proud to cook and bake — and if they are contributing a food source to the household, it is even better.

By the way, when my boys showed my husband their finished product, he said, “Wow! That is one big green cookie! And I love it!”

Is your child ready to take on a few meals?  Check out 8 family dinners kids can make, here.

Do you cook or bake with your kids? What have you learned about the experience? What have your kids learned?

My first cookbook (by Patricia Petrich and Rosemary Dalton)

Turkey Cranberry Brie Grilled Cheese
Will Cook for Smiles

This looks amazing. Brie and turkey is a great combination and using the leftover cranberry sauce adds just the right amount of sweetness.

Black Friday Hand Pies
Zestuous

Mash it up and take it with you. Put your leftovers in one of these tasty hand pies.

Leftover Turkey Pot Pies
Damn Delicious

These pot pies are made individually so everyone gets an equal amount of delicious puff pastry.

Cranberry Butter
The Faux Martha

With leftover cranberry sauce you’re already half way to a delicious cranberry butter for morning toast.

Mashed Potato and Stuffing Pancakes
Pocket Change Gourmet

I don’t know how anyone ends up with leftover mashed potatoes (perhaps it’s because I’m not at the dinner table) but if magic happens and you have some left over, here’s a great way to make use of them.

Leftover Thanksgiving Breakfast
Jillian Harris

Left over stuffing makes a great breakfast when pared with an egg, this is a great recipe if you’ve got a lot of people to feed Friday morning.

(Leftover) Sweet Potato Fritters
Where the Cookies Are

Roll up those sweet potatoes and fry ‘em up for a delicious treat!

Turkey Parmesan Baked Rotini
Rock Recipes

All you Thanksgiving recipes taste a lot like Thanksgiving dinner?
Here’s a recipe for Rotini that is a nice departure from the Thanksgiving regulars.

Leftover Turkey & Black Bean Tacos
Noble Pig

Mix it up a bit by making Tacos from your left over turkey.

Turkey & Spinach Quinoa Casserole 
iFoodReal

After all that rich Turkey-Day food it’s kinda nice to have something that reminds you of when you were eating healthy that one time.

Penne with Goat Cheese, Kale, Olives, and Turkey
Martha Stewart

Of course Martha has a delicious way to use that left over turkey.

Hot Turkey Slow Cooker Sandwiches
Recipes that Crock

These creamy, comforting sandwiches are sure to be a hit with kids.

One Pot Pasta: Turkey Alfredo Ziti
The Gunny Sack

This recipe is made with leftover Thanksgiving turkey… but it’s probably one to keep in your pocket and use with chicken year round (as long as you don’t care about the fat content).

Turkey Stock
Good Cheap Eats

Why buy broth when you’ve got all the scraps you need to make your own?  Turkey stock can be used in place of chicken stock in any recipe (or is a great base for turkey soup).  Plus you’ll feel all warm and fuzzy inside because you didn’t let anything go to waste.

Thanksgiving Leftover Sandwich With A Moist Maker
Spoon, Fork, Bacon

Yes, Monica Geller’s amazing creation… the moist maker. Spoon, Fork, Bacon put it together and now we know why Ross was obsessed.

Mmmmm…. Holidays.  Some people think of presents,  parties, the spirit of the season… but there’s pretty much only one think I think about: food.

Holiday food is some of the richest, fattiest and most delicious food out there, and while I absolutely love it, gorging myself at holiday parties is something I tend to regret sooner or later.

Thankfully, the nutritionists at MARTIN’S have been anticipating calorie season with some tips on how to navigate (and still enjoy) all that holiday party food:

• If you go to a party on an empty stomach you will most likely end up eating more than you actually need or even really want. Instead plan ahead. If you have a party that night, don’t skip meals in anticipation. Choose a high protein breakfast and a snack of lean protein, fruits and vegetables beforehand.  Also stay hydrated by drinking 8 to 16 ounces of water.

• Move your body. Find an activity your family loves and do it before your big meal. Or schedule in an extra half hour of exercise the morning of a party.

• Allow yourself small portions or tastes of your favorite dishes. Choose a small cocktail size plate for appetizers and limit yourself to one plate.

• No small plate? Try using a napkin. You will only be able to fit enough food into the palm of your hand, ideal when you hit the sweets table.

• Attending a cocktail party? Try to go for fruit and vegetable trays or lean meat options such as chicken skewers. Watch for dips, sauces and anything fried, crunchy or crispy.

• For dinner events, follow the ChooseMyPlate.gov guidelines. Make half your plate fruit and vegetables. One quarter of your plate can be a scoop of a starch such as mashed potatoes, rice or sweet potatoes. The rest of your plate should be your lean protein (roast turkey, filet mignon, baked ham, etc.)

• Contribute to the food table. This way you can ensure that there is an item or two you can eat without guilt. Make a salad, bring fresh cut fruit, or a “lightened up” version of your favorite holiday side dish or appetizer.

• Liquid calories can add up quickly. Sugary mixers can double your cocktail calories. Stick with wine and light beers, which are about 100 to 125 calories per glass. Follow each alcoholic beverage you have with a glass of water to stay hydrated.

• Slow down at the buffet. It takes your brain about 20 minutes to recognize fullness.

• Move your socializing away from the buffet or sweets table. Out of sight, out of mind.

• Satisfy your sweet tooth with the three bite dessert rule. Choose a small piece, take three bites and savor each bite.

• Make a plan for the day after a big party of meal so you can get back on track quickly.

And if you’re the one in the kitchen, there are a number of simple swaps you can use in preparing your holiday favorites.

• Use low fat dairy products.
• Instead of oil use applesauce or ground flax.
• Try ground turkey and turkey bacon.
• Replace an egg with 1 Tablespoon ground flaxseed and 3 Tablespoons water in your baking dishes.
• Use spices or herbs instead of salt to flavor food.
• Add vegetables whenever you can. Try pureed butternut squash in mac and cheese and cauliflower in mashed potatoes.

For more healthy tips visit MARTIN’S Healthy Ideas online or stop into your local MARTIN’S to pick up the free holiday edition of Healthy Ideas Magazine.

Photo credit: “Alfajores” by J. Annie Wang is licensed under CC BY 2.0

The brand new store offers an in-store nutritionist, convenient technology, fuel station and Starbucks to enhance the overall shopping experience.

Faster Checkout.

Midlothian customers will be able to use MARTIN’S state-of-the-art technology, including SCAN IT! & SCAN IT! mobile.  Using either your smartphone or a SCAN IT! handheld device, customers can scan and bag groceries while shopping. When you get to the self checkout line you simply scan the “end of order” bar code which will be at the register.  Then, scan your BONUSCARD and follow the on screen instructions to complete your transaction.  Pay and go!

With SCAN IT! & SCAN IT! mobile, customers will also be able to receive exclusive, personalized offers. You can also keep track of your total as you go, making it easier to stay on budget.

Free WiFi is available throughout the store to utilize MARTIN’S smartphone app when shopping.

A healthier lifestyle.

Caroline Roessler, MS, RDN has joined the store team as the Midlothian in-store nutritionist. She will be available to assist customers with questions on healthy eating, provide one-on-one nutrition consultations and teach health-related classes for both adults and kids. “Nutrition education should be fun and food should taste great, which is why I’m here to help empower customers to make positive lifestyle changes that work for them,” said Roessler.  Private consultations with in-store nutritionist Roessler can be scheduled at the store or by calling 804-378-6057. The fee for a nutrition consultation is $20, but after completion, the customer receives a $20 MARTIN’S gift card.

Later this year, in partnership with Bon Secours, Richmond’s first in-store health clinic will open at the Midlothian store. The Bon Secours clinic will provide retail health care without an appointment seven days a week with evening hours. Bon Secours medical providers can treat a wide range of minor ailments including colds and flu, ear infections, minor burns and rashes, sinus infections and sore throats.

Commitment to community.

MARTIN’S celebrated the opening by presenting $8,000 in donations to the following local organizations in a special presentation on November 6 :
Chesterfield County Police Foundation
Chesterfield County Public Schools
Children’s Hospital of Richmond Foundation
FeedMore – Central Virginia Food Bank
Midlothian Volunteer Fire Department
Paralyzed Veterans of America
Richmond Animal League
Salvation Army Richmond Area Command

MARTIN’S Food Markets
200 Charter Colony Parkway
Midlothian, Virginia

MARTIN’S Food Markets is a sponsor of Richmondmom