Back to the Table with The Food Nanny

By Katie Ogletree | Photography courtesy of The Food Nanny

Before the perfectly scored sourdough loaves and viral recipe videos, there was just a kitchen with flour dust in the air, a mother at the counter, and a young girl watching closely. Long before Lizi Heaps ever propped up her phone to share a recipe on social media, she was learning that food wasn’t just something you made, it was something you shared with others. Today, as the face of The Food Nanny, Heaps is bringing that same feeling to millions, one post, one cookbook, and one family dinner at a time.

For her, food has never just been about recipes. It’s about connection, tradition, and love. A community centered on simple ingredients, homemade meals, and the belief that the dinner table is the heart of family life.

Her mother, Elizabeth Edmunds, originally started The Food Nanny with a mission to bring families back to the dinner table. Like many parents, she struggled with the daily question of what to cook for dinner—something that was quality and clean, at that. She created a plan to simplify family dinners and keep everyone together at mealtime.

Her approach gained traction when she published The Food Nanny Rescues Dinner, a cookbook that introduced her meal-planning philosophy to a broader audience. The book’s popularity eventually led to a television show of the same name on BYUtv, where Edmunds helped families organize dinner routines and rediscover the joy of home cooking. Each episode tackled a different challenge, from picky eaters to tight budgets, and the always-famous overscheduled households. Edmunds would introduce her signature “theme night” system to eliminate stress and bring consistency back to dinnertime.

After four seasons, the show had run its course. Little did they know that it would eventually have a second coming, just in a different medium. Years later, insert the youngest of seven children, Heaps, who would revive the brand in a new way when she decided to go live on Instagram. At the time, social media looked very different from what it does today. Platforms were less polished, and personality-driven content was just emerging. Even Heaps’s life looked different before stepping in front of the camera. She was a stay-at-home mom raising four children.

For Heaps, it’s impossible to pinpoint the moment she knew she loved creating food, but she recalls around age eleven realizing she had a natural ability for it. Her favorite is baking bread. At its core, The Food Nanny was rooted in the same philosophy Heaps grew up with: food is one of the most powerful ways to care for others. She says the most rewarding moment is still the simplest one, which is seeing someone’s reaction when they taste something she made with love and care.

“That’s how I show my love,” she says. “I pour my heart into it.”

Working closely with her mother has become one of the most recognizable parts of The Food Nanny brand. Their dynamic, often equal parts playful, loving, and passionate, resonates deeply with their audience. Together, they focus on teaching people how to cook with better ingredients and simpler methods, something they both believe modern families are craving.

“I wouldn’t be here without my mom,” Heaps says. “I wouldn’t have a passion for this without her.”

The goal, then and now, is not to overwhelm families with endless dinner options. Just as Edmunds had done on her television show, they continued the idea of different categories each night. Let’s say Monday night it’s Italian, where you can focus on pastas, pizzas, and homemade sauces. Tuesday night is, of course, your Taco Tuesday soiree with tacos, burritos, or enchiladas. Wednesday night is your casual night, with burgers and sandwiches. Thursday night could be more traditional with chicken, meatloaf, or a pot roast. Friday can be left to a simple night of soups and salads, so you can be ready for a big weekend!

Travel largely influences Heaps’ cooking and creativity. Visiting different countries exposes her to new ingredients, culinary traditions, and food philosophies. She acknowledged that food is powerful and can even be the best way to spark a memory. It can instantly take you back to a specific moment in time. Her father, a pilot, often gave the family the opportunity to travel when she was growing up, an experience that helped shape her appreciation for food and culture. Even when we were discussing an interview with Heaps, she was headed to Ireland for work! She compliments many countries for being ahead of the US in cuisine. Experiencing other food cultures firsthand has helped keep the brand evolving while staying true to its roots.

One turning point that convinced the team that the brand might have lasting power came with the introduction of Kamut, an ancient grain known for its rich flavor and nutritional benefits. It has become quite popular due to its better digestibility compared to modern wheat. It’s often used in pasta, bread, and baking as a healthier alternative. As their audience grew with this new addition, opportunities seemed to arrive naturally. They gained new partnerships, created new products, and came up with new ideas left and right. Despite the growth and recognition, Heaps says the work was and is far from easy. Running a thriving food brand means constant effort behind the scenes, from managing employees to maintaining business relationships, all while being a wife and mother. Even with the current success, there are still plenty of challenges. But she believes challenges are part of the process.

“You can’t have success without the bad parts,” she says.

What started with her mother’s belief in the power of a shared meal has grown into something far bigger than their brand ever set out to be. In a culture that often prioritizes speed and convenience, The Food Nanny offers an approachable counterpoint. For Heaps, it’s not just about teaching people how to cook, it’s about reminding them why it matters. And as long as there are families looking for connection, her kitchen and her message will always have a place at the table.

Warm Orzo Salad with Chicken

By The Food Nanny

Ingredients

For the Dressing:

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• ¾ teaspoon salt
• Fresh ground black pepper

For the Pasta:

• ¾ cup Orzo pasta, cooked

For the Sautéed Chicken:

• 1 boneless / skinless chicken breast, chopped
• 2 teaspoons olive oil
• 2 teaspoons unsalted butter

Other Ingredients: 

• 3 tablespoons shallot or red onion, chopped
• 3 tablespoons fresh dill, chopped
• 3 tablespoons fresh parsley, chopped
• 6 grape tomatoes cut in half lengthwise
• ¼ cup feta cheese, crumbled 
• ½ cup pine nuts or toasted almonds, optional
• 1 ½ cup baby arugula

Directions

1. In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and fresh ground pepper. Set aside.
2. Cook the Orzo according to package directions. Drain. Keep warm. Set aside. 
3. Wipe off the chicken with a wet paper towel. Chop. Sauté the chopped chicken in the olive oil and butter until cooked through, about 4 minutes. Keep warm. Set aside.
4. In a medium-sized bowl, add: cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula. Toss with the dressing and serve immediately.

Recipe Note:

Variations: Instead of chicken, use 1/2 lb. raw shrimp, cleaned, tails removed, diced. Place diced shrimp on a baking sheet and drizzle with olive oil and fresh lemon juice. Sprinkle it with coarse salt and fresh ground black pepper. Bake at 350° on the middle oven rack for 5 to 6 min. Add (optional) dried cherries or cranberries.

Red-and-White Mostaccioli

By The Food Nanny

Ingredients

For the Alfredo Sauce:

• ½ cup 1 stick of butter
• 1 3-ounce package cream cheese
• 1 pint heavy cream
• 1 teaspoon garlic powder 
• ½ cup grated Parmesan cheese
• Salt & ground black pepper

For the Red-and-White Mostaccioli:

• 1 pound uncooked mostaccioli
• 1 26-ounce jar meatless spaghetti sauce or 3 cups homemade sauce, divided
• 3 cups shredded mozzarella cheese, divided 

Directions

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example, if you’re serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for the desired consistency.
2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

For the Mostaccioli: 

1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Spread a thin layer of spaghetti sauce in a 9×13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1.5 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
4. Cover with aluminum foil and bake for about 30 minutes or until it is hot and bubbly.

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