Plants on Tap offers healthy snacks and treats

Vegan, flour-free and gluten-free Blueberry Baked ‘Cakes are a favorite of Van Druten.

A healthy diet doesn’t necessarily mean never eating all of those tasty morsels you love according to holistic nutritionist and plant-based personal chef Kinsey Van Druten. And those who know her Plants on Tap offerings agree.

For the past several months, Van Druten has been working from the certified dairy-free and gluten-free commercial kitchen at the former Fitness Shack, 5441 Main St. in Sylvania where she produces and delivers her Plants on Tap products for clients and also for her wholesale customers, which include several coffee shops and juice bars.

According to Van Druten, her Plants on Tap menu items include healthy versions of classic favorites. “I have a knack for taking any guilty pleasure one can buy in a grocery store and turn it into a nutritionally packed powerhouse. Finding healthier versions of our favorite foods when cravings strike is key to making a lifestyle change,” she stated.

Kinsey Van Druten

“I make healthy versions of classic favorites such as vegan and gluten-free Bursting Blueberry Muffins along with 21 other muffin flavors, cookies, bars, and bites, as well as healthy breakfast offerings such as carrot cake baked oatmeal,  protein bars, and great-for-toasting paleo bread. I strive to use the least amount of added unrefined sweeteners as possible and often use ripe bananas, which have become one of my favorite ingredients,” she said.

Van Druten’s passion for nutrition and holistic wellness stems from her own unhealthy relationship with food during her childhood. “I dealt with health issues as a child and through high school. When I realized the power and impact our food choices have on our overall wellness, I realized I had to take responsibility for my health and well-being,” she recalled. “I began to learn everything I could about nutrition and wellness. I graduated from the Canadian School of Natural Nutrition and Institute for Integrative Nutrition. That is where I learned innovative coaching methods, practical lifestyle management techniques and over 100 dietary theories” she explained. Those theories include everything from Ayurveda, gluten-free, Paleo, to raw, vegan, macrobiotics, and more.

Since 2015, she has been working with clients to help them to use food through the power of plants as a way to achieve optimal health and prevent disease. While she has been cooking for a limited number of clients, Van Druten found that there was a lack of healthy snacks. “If you know me, I’m not about deprivation. I wanted to make sure I could have my cake and still be healthy.   That is how my company came about,” she offered. Van Druten thought she should have a catchy brand name for the many products she continues to develop. “Plants On Tap” was it. “Plant-based foods can be accessible.”

In addition to being a personal chef, coaching, and Plants On Tap, Van Druten also work as a Holistic Health Practitioner for a nationwide food sensitivity blood testing clinic. She works with patients worldwide to find healthy alternatives to foods to which they are sensitive and allergic while working to achieve optimal health throughout and after developing their optimum diet.

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