Leslie Langevin MS, RD, CD

Leslie Langevin, MS, RD, CD
Co-Owner since 2010

Brief bio:
I am a born and raised Vermonter and haven’t ventured too far. I attended the University of Vermont for my Bachelors and Masters degrees in Dietetics and Nutrition. I have a wonderful family that includes my husband Eric, my two boys and 3 cats. I have a passion for gardening and growing as much food as I can.

I co-own Whole Health Nutrition, LLC.

Health related life story:
Watching the food network and my love of cooking actually prompted my degree change in college to nutrition/dietetics from pre-dentistry. I felt that there were so many ways that I could make a normally unhealthy dish healthy and tasty. I was an avid runner as well and knew first hand about fueling right and getting a better performance. I always knew that I wanted to help people to find healthier lifestyles and being a dietitian has enabled me to help many with this.

I strive to help people understand how to incorporate easy delicious changes into their lifestyle without deprivation and finding a balance between “diet” and balanced eating. I personally don’t believe in the term “diet” only changes for a healthier lifestyle so that whether it is weight management or a chronic disease these nutritional changes will stick for the long term.

Where you are most likely to be seen on a Saturday morning:
Most Saturdays mornings are spent with my 2 boys and my husband playing around the house. We usually have a special breakfast on the weekend like oatmeal pancakes! We might also be gardening, swimming or going to the farmer’s market in the summer or skiing or baking some yummy treats in the winter.

If you were on a desert island – what is the one food you couldn’t live without? 
Parmesan Cheese. Let’s face it, Parmesan makes EVERYTHING better. A little goes a long way for boosting flavor and it might add a little flavor on a desert island.

Favorite recipe and why:
*One of my favorite breakfast places in Burlington is Magnolia’s. After having kids we realized that we couldn’t go out as often as we would like. This was my creation of their oatmeal pancakes as close to the original as I could create. A great way to get more grains in the morning and great for kids. They can be frozen and reheated as well. A little butter goes a long way for flavor!

Oatmeal Pancakes created by Leslie Langevin


1C oats (regular)
½ C whole wheat flour
½ C all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp salt
½ tsp vanilla
1 egg
2 Tbs canola oil
1 Tbs sugar
1.5 C milk

2C blueberries, raspberries or blackberries

1-2 Tbs butter for cooking

1. Add oats and milk into a bowl and let sit for at least 15 minutes but up to 1 hour to soften the oats. Then add eggs, vanilla and oil.

2. In another larger bowl combine flours, baking powder, cinnamon and sugar.

3. Add wet ingredients to dry ingredients adding a little more milk until desired consistency. (I like a thick pancake batter).

4. Preheat griddle or nonstick skillet to medium, coat with butter and drop pancake batter into pan adding berries or other chopped fruit onto batter. Cook until bubbles appear in the batter and flip over. Cooking for another 1-2 minutes until cooked through. Top with maple syrup or desired toppings and enjoy warm.

For a protein boost: try adding almond meal instead of 1/2C flour, or topping blueberry pancakes with 1 tbs peanut butter. Just like PB and J but better!