Five years ago, Jacqueline and Cary Frizzell brought their son and daughter home from the hospital. Twins Gretchen and Peyton had the Frizzells seeing double the joy but not lots of sleep. Caring for and feeding a family can be a daunting task, but feeding twins doubles the trouble. As the new parents got their bearings on the wide world of caring for twins, they turned their minds to nutrition for their blooming brood. “It’s best to start young,” Jacqueline says. But, she has lots of tried and true advice for real families to start now. There’s no time like the present to make healthy changes for the good of the family! Here, Jacqueline shares with Little Rock Family readers her experience and a few of her family’s favorite recipes.

LRF: What inspired you to dig in to the idea of healthy eating?

JF: Serious illnesses in some of my family members were a huge push for me. I had so many questions. I did a lot of research on processed foods, organic, GMO vs. non-GMO.When Gretchen and Peyton started eating solid foods, I really wanted them to eat healthy and to be exposed to lots of fruits and veggies and healthier foods of all kinds.

How did you manage the lifestyle change?

You have to want to do it and make it a priority because it can be hard. You have to keep on keeping on. I’m not a cook. I don’t like to cook. I had to teach myself to cook, but small changes can make a big impact. I never liked water or healthy food, so I’m learning to like it. We started water early with Gretchen and Peyton and now they ask for it instead of other drinks. We always dilute juice with water too.

How did you get started?

We tried organic and non-organic baby foods. As they started eating true solid foods, they had peas and carrots every day. I made sweet potato pancakes and potato pancakes with broccoli and zucchini in them. I bought the cookbook “Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food” by Jessica Seinfeld. She’s married to the comedian Jerry Seinfeld. I wanted their taste buds to like good foods, because I knew as they got older they’d be exposed to a lot of junk food. I’m learning it’s a little harder now that they’re in school, so we focus a lot on what’s in our own house.

How do you maintain a daily nutritious lifestyle?

I read labels and avoid soybean oil. I use the “Deceptively Delicious” cookbook all the time. I know what the kids will eat. There are so many more healthy options now. We eat almond crackers, pretzels, Beanitos, almond butter and organic, grass-fed meats. I keep a freezer full of pre-cut bell peppers and onions and make homemade soups and chili. We eat lots of oatmeal and use pure maple syrup. I also make healthier casseroles for easy leftovers.

Jacqueline’s Recipes for Good Nutrition Success

Noodle Casserole

  • 1 lb. ground beef or turkey
  • 1 cup quinoa elbow noodles
  • 2 cans tomato sauce (more if you like it saucier)
  • 1 zucchini finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup onion finely chopped
  • Sea salt to taste
  • Shredded cheese to top (optional)
  1. Brown ground beef or turkey with zucchini, bell pepper and onion.
  2. Boil noodles as directed on package.
  3. Mix meat, noodles, sea salt and tomato sauce and spread in baking dish.
  4. Top with shredded cheese if desired.
  5. Bake at 350 degrees for 25 minutes.

Personal Pan Pizza

Toppings are as much as you would like per pizza. Use any of your favorite veggies!

  • 1 gluten-free tortilla
  • Pizza sauce
  • Green bell pepper
  • Red bell pepper
  • Zucchini
  • Spinach
  • Shredded chicken
  • Garlic salt
  • Sea salt
  • Shredded cheese (optional)
      1. Sauté tortilla in coconut oil over medium heat.
      2. Saute on both sides until a tad crisp.
      3. In another pan, sauté pepper and zucchini in coconut oil for 8-10 minutes adding spinach the last couple of minutes.
      4. Top tortilla with pizza sauce and vegetables.
      5. Sprinkle with garlic salt and sea salt.
      6. Add shredded chicken to top.
      7. Sprinkle shredded cheese if desired.
      8. Bake on greased baking sheet in oven at 350 degrees for 13-15 minutes.

Almond Flour Chocolate Chip Cookies

      • 2 1/2 cups almond flour
      • 1/2 tsp sea salt
      • 1/2 tsp baking soda
      • 1/2 cup grapeseed oil
      • 1 Tbsp vanilla extract
      • 1/2 cup pure maple syrup
      • 1 cup Enjoy Life semi-sweet chocolate chips
        1. Mix dry ingredients in a large bowl.
        2. Whisk together wet ingredients in smaller bowl.
        3. Pour wet ingredients into dry ingredients and mix.
        4. Form dough into balls on parchment lined baking sheet and pat down a bit.
        5. Bake 9-10 minutes at 350 degrees.
        6. Cool on baking rack.

Brown Rice Crispy Treats

        • 4 cups brown rice crisps cereal
        • 1/2 cup creamy unsalted peanut butter
        • 1/2 cup organic raw honey
        • 1/2 teaspoon sea salt
        1. On medium heat, slowly bring honey to a boil.
        2. Boil for one minute. Remove from heat and stir in peanut butter and salt until smooth.
        3. Place mixture in a large bowl and stir in rice cereal.
        4. Stir until all cereal is covered.
        5. Place parchment paper in 9-inch square pan.
        6. Put mixture in pan and press to pack bars tightly.
        7. Let cool before cutting and serving.
        8. They can also be put in refrigerator to speed up cooling process.
        9. Store in refrigerator.