Brand Story
How It Started
For decades, my skin was the enemy. Red, blotchy, inflamed. My mother thought it was soap. Every kind of soap. It wasn't.
In my 30s, I finally connected the dots. It was food.
I was working the oil field then — seven days a week for weeks at a time, living on gas station meals and camp food that felt more like jail rations than dinner. On my time off, I'd do cleanses just to feel like a person again. And every time I cleansed, my skin cleared. When I stopped, it came roaring back.
Story Continues...
A book called The Virgin Diet taught me the elimination method. Twenty-eight days clean, then one allergen at a time. Dairy was the obvious no. Refined sugar didn't even taste good anymore. But it wasn't until I went fully vegan that my skin finally settled. My asthma quieted down too, as a side benefit I hadn't asked for.
Somewhere between running a healthy food hub in Halliburton and hosting parties where the dinner was actually just appies (my kind of dinner), I got obsessed with recipes. I've never been a supper person. Give me a spread of good snacks and a glass of wine and I'm home.
The problem: the healthy snack shelf at most stores is bleak. So I started making my own dips and sauces.
Then, at a post-pandemic party with a bunch of carnivore restaurant folks I work with, I brought my vegan queso. And the meat lovers went for it. Not politely. Enthusiastically. "How is this cheese? What do you mean it's cashews?"
That's when I knew.
The recipe went to Guelph University's food lab to be properly formulated — for taste, for nutrition, for shelf life. It took a while. Real food usually does.
The Healthy Snacker is the queso I wish I'd had on every long drive home from an oil field job. It's the snack that clears the shelf at a party without anyone asking whether it's healthy. It's proof that food can heal, and taste incredible while it does just that.
Snack happily.
— Jeny
Proudly crafted in Stayner, Ontario.
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