Yesterday, my dietician collaborator, Shayna and I had the pleasure of giving a behind-the-scenes look at how nutrition knowledge actually shows up in the kitchen. It’s one thing to understand the science—but turning that into meals you genuinely enjoy? That’s where the fun begins.

I had such a great time developing recipes featuring our sponsor’s product, Kate Farms nutritional supplement. The twist I gave myself was to step outside the usual approach. Instead of the typical shakes or smoothies, I challenged myself to create savory recipes—something a little unexpected. I started by combing through some of my go-to recipes that normally use oat or almond milk and began experimenting. The results honestly surprised me. Not only did the Kate Farms blend in beautifully, but it actually enhanced the flavor while boosting the overall nutrition.

It’s not every day you find an ingredient that makes a dish both tastier and more nourishing. How awesome is that?

Pumpkin Spice Baked Oatmeal Recipe
Using Vanilla Kate Farms

This recipe is a fun twist on classic overnight oats. Instead of a bowl of oatmeal, these oats transform into soft, delicious muffins—making them perfect for the breakfast table or as an easy, grab-and-go option for busy mornings. They’re wholesome, satisfying, and incredibly portable, whether you need a quick breakfast or a nourishing snack on the move. And, don’t skip the toppings! A sprinkle of nuts, a pinch of sea salt—or both—adds the perfect crunch and contrast to the muffins’ tender crumb, taking them to next level yummy.

2 Cups Old Fashioned Oats
1 Cup Vanilla Kate Farm
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Cinnamon
½ Tsp Ground Ginger
¼ Tsp Ground Turmeric
½ Tsp Sea Salt
2 Cups Pumpkin Puree
2 Large Eggs
½ Cup Pure Maple Syrup
2 Tsp Vanilla Extract
optional: 1 cup chopped almonds or walnuts, flaky sea salt for top

Step One Pre-heat oven to 350F. In a Muffin Tin — This Pumpkin Spice Baked Oatmeal will fit perfectly in a regular 12-count muffin tin and make perfect muffins! Grease and flour a muffin tin or line with paper liners.

Step Two Place half the oats—1 cup— in a large mixing bowl with 1 cup of Kate Farm Vanilla Flavor and allow the oats to soak. Blend the other half of the oats—1 cup— into oat flour in your food processor.

Step Three Add the Baking Powder, Baking Soda, Cinnamon, Ground Ginger, Ground Turmeric and Sea Salt to the blended oats already in the food processor and pulse a few times to combine all dry ingredients.

Step Four To the oats and Kate Farm Vanilla that are soaking together in the mixing bowl, add 2 cups pumpkin puree, 2 eggs, ½ cup maple syrup, and 2 teaspoons vanilla extract. Whisk to break up the eggs and combine.

Step Five Pour dry contents of the food processor into bowl with wet ingredients. Gently stir liquids and dry ingredients together until well-combined. Divide batter evenly among cups and smooth top with spatula. Sprinkle with optional sliced almonds, flaky sea salt over the surface and then lightly press them into the batter with your hands or a spatula.

Step Six Bake at 350F for 18-22 minutes, or until a toothpick inserted into the center comes out with a few sticky bits. Allow the Baked Oatmeal Muffins to cool in the pan for a full 15 minutes in the pan.

Caesar Salad Dressing
Use Plain Kate Farms

Who doesn’t love the briny, tangy goodness of a classic Caesar salad? It’s one of those flavors that never gets old. In this recipe, I’ve taken my go-to Caesar dressing and given it a simple upgrade by adding Kate Farms plain-flavored supplement. You still get that same creamy, garlicky goodness you expect, but with an extra boost of nutrition.
It’s a small change that makes a big difference—without changing the flavor you love.

1 Cup Nonfat Plain Greek Yogurt
½ Tsp Grated Garlic
2 Anchovy Fillets
1 TB Lemon Juice
1 Tsp Dijon
1 Tsp Worcestershire
1 tsp Raw Sugar
2 TB Extra Virgin Olive oil
½ Cup Grated Parmesan Cheese
2 – 4 TB Plain Kate Farm
½ Tsp Sea Salt
Freshly Ground Pepper
Puree in food processor – serve with salad and sweet potato croutons OR with dippers like carrots, celery, tomatoes, etc.

And how about shaking up your salad even more? Whip up this recipe and you may never go back to the same old crouton:

*Roasted Sweet Potato Croutons
Chop one sweet potato into crouton shaped size. Toss with salt and pepper, drizzle with olive oil and place in a 400F oven until browned around the edges

Crazy Good Chocolate Chunk Cookies Dip
Coffee Flavor Kate Farms

If you don’t tell your taste-testers there are beans in this recipe, they’ll never guess! This dip is incredibly creamy, rich, and full of chocolatey goodness—everything you want in a sweet treat. It’s a total win paired with crisp apple slices, making it a fun and nourishing option for snacks or dessert.

¾ Cup Cannellini Beans, rinsed and drained
2 – 3 TB Coffee Flavor Kate Farm
¼ Cup Coconut Sugar
1 Tsp Vanilla
2 TB Almond Butter
Pinch of Sea Salt
½ Cup (at least 70%) Chunked Dark Chocolate
Chopped Mint for Garnish if desired
Sliced Apples

Add all the beans, Kate Farm Coffee Flavor, sugar, vanilla and salt ingredients to a blender and puree until smooth and creamy. Stir in the chocolate. Place in a bowl and chill for at least an hour until the flavors have melded. Garnish with mint as desired. Serve with apple slices.

Recipes by Chef Nancy Waldeck for Kate Farms