A Little Update…

Well, if anyone out there still follows this blog you may have thought I had dropped off the face of the earth as it has been so long since I posted a recipe.  However, I’m still here but there have been a few changes.

Since my last post, I have graduated from the Institute of Integrative Nutrition in New York as an Integrative Holistic Health Coach, I then went on to study with the Academy of Culinary Nutrition which is based in Toronto and graduated their Culinary Nutrition Expert Programme last January.  Having these two qualifications behind me has given me the confidence to follow my dream of setting up a food business.

My new website http://www.nourishbyrebecca.com features lots of recipes (I post a new one each week) and I’ve also launched an online shop selling my granolas and raw bites.  I have a stall at a monthly Farmer’s Market near me selling my products and finally, I shall be launching my cooking classes very soon!

So as you can see I have been very busy but I wanted to update you all on here as this blog was my original project and was what set me on the path to my studies.  I will keep this blog up for the time being but will not be updating it.  If you would like to see new recipes from me then head on over to http://www.nourishbyrebecca.com and follow me on Instagram too @nourishbyrebecca as I post recipes there too!

Below are just a few of the dishes I have been sharing at Nourish by Rebecca.

Ginger & Fennel Sauerkraut

Creamy Cauliflower, Kale & Chickpea Curry


Gluten & Dairy Free Fruit Scones






Chocolate Orange Mousse Pots, dairy free, gluten free

Chocolate Orange Mousse Pots




















With health & happiness




Nut & Date Bars


Many apologies for the lack of recipe posts…you’ve probably thought I’d abandoned the blog!  Fear not, I am still here but have just been exceptionally busy finishing off my course with the Institute of Integrative Nutrition, I am now officially graduated and setting up my Health Coaching business.  To learn more about what I am doing head over to my website http://www.rebeccapricehealthcoach.com – and if you have any questions please feel free to message me or leave a comment.

Now, back to the recipe…

Everywhere you look these days there are lots of variations of protein bars and nut bars.  Some are great to grab when out and about but some are just filled with nasties, I decided to make my own version and I can honestly say there’ll be no more store bought bars in my house!

I played around with this recipe and my Dad volunteered to be the taste tester – which actually surprised me as he’s a bit wary about some of my concoctions!  Anyway this recipe has his seal of approval, so I thought if he loves it then it is definitely a recipe to share with you all! Continue reading

Coconut & Lemon Balls

Lemon & Coconut Balls1

Happy New Year!!

I know I’m a bit late and I apologise for lack of blog posts but I have been super busy over the festive period in addition to college work and working on my business.  For those of you who don’t know, I’m training to be a Holistic Health Coach with the Institute of Integrative Nutrition in New York.  I’ve only a couple of months left before I graduate but I can start seeing clients now.  If you are interested in learning more about what a Health Coach is/does then head over to my website http://www.rebeccapricehealthcoach.com

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Chocolate Orange Freezer Fudge


This post is going to be short but sweet (sweet because of the fudge…get it!)  This fudge literally takes no time to prepare but you do have to wait patiently whilst it sets in the freezer.

I think chocolate and orange is one of the best flavour combinations and it works well in this fudge, but it does make it very more-ish..you have been warned!

I hope you all have a lovely Christmas with your friends and family and I’d like to thank you all for continuing to support me and my recipes!



-1/2 cup almond butter

-1/2 cup coconut oil

-3 Tbsp. cacao powder

-3 Tbsp. maple syrup

-1/4 cup cacao nibs

-zest of 1 orange, finely grated

-juice of half an orange (approx. 3 Tbsp.)

-pinch of salt


How To Make

Line a small dish with lightly oiled clingfilm or foil  (I use coconut oil) set dish to one side.

Put the coconut oil and almond butter in a pan over a medium heat and melt gently, stirring often.

When the mixture has melted, add the remaining ingredients and stir well.  Pour mixture into the prepared dish.

Place a lid on the dish or cover well with foil and place in the freezer to set.

Once fudge has set, remove from the freezer and cut in to small pieces.

Serve straight from the freezer.

The fudge stores well in an airtight container in the freezer.

Enjoy 🙂

Sweet Potato, Kale & Quinoa Loaf


The Christmas tree and decorations are up and it is beginning to feel very festive around here just now.  I’ve completed my present shopping but still need to wrap the gifts.  Every year I think I enjoy wrapping lots of presents in one go but then once I start, I actually begin to remember how much I don’t enjoy it!  Especially when you have gifts which are oddly shaped, maybe I am just not patient enough but I can declare I am not a fan of wrapping presents.

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Vegetable & Mixed Bean Chilli



My Dad makes an amazing chilli con carne, and whilst I still do eat meat from time to time, lately I’ve been eating less of it.  I’ve recreated this vegetarian chilli loosely based on my Dad’s chilli con carne recipe and it has proved to be successful, even when given to meat eaters!

As the weather has suddenly turned colder this week I decided to make another batch of this and remembered how tasty it is so I knew I had to share the recipe with you all.

Continue reading