Category Archives: Snacks

Nut & Date Bars

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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 →

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Coconut & Lemon Balls

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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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Banana & Walnut Bread

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Ingredients

-4 very ripe bananas

-1 cup gluten free oats

-1/2 cup ground almonds

-2 heaped Tbsp. ground flaxseeds

-1 tsp. ground cinnamon

-1 Tbsp. coconut oil

-2 Tbsp. maple syrup

-1 egg

-pinch of salt

-1 tsp. baking powder

-1 tsp. bicarbonate of soda

-1/2 cup roughly chopped walnuts

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How To Make

Pre-heat oven to 180C/355F.  Line a loaf tin with greased baking parchment.

Place all ingredients except 1 banana and the chopped walnuts in a food processor and blend until you get a smooth batter.

Remove the blade from the processor bowl and add in the walnuts and stir until combined.

Pour the batter into the lined loaf tin.

Slice the reserved banana and place the slices on top of the loaf.

Bake in the oven for 35-45 minutes until browned and a skewer comes out clean.

Allow to cool slightly in the tin before placing on a wire rack.

Bread stores well in an airtight container.

Enjoy 🙂

 

 

Oven Roasted Chickpeas

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Roasted chickpeas

I love chickpeas and any dish that contains them or is made with them.  I’ve always got some in the house, tinned or dried.

I cannot believe I haven’t tried roasting chickpeas before now, they are utterly delicious and very, very moreish (be warned!).  I was developing recipes the other weekend and instead of making hummus I thought I’d try these and now making them weekly, I’ve even got my friend hooked on them.  So now I’m wracking my brains thinking of other recipes I could incorporate chickpeas in – baked goods?  Who knows? But I’m sure I’ll have fun trying.

I use Ras El Hanout on these chickpeas but you could use any spice you like.  Ras El Hanout is a Moroccan seasoning with cinnamon, lavender, rose petals and cloves among some of the spices and herbs used to make it, which makes it lovely and fragrant.

These are lovely enjoyed warm but be sure to allow them to cool enough when you take them out of the oven.  I didn’t the first time making them and ended up with a sore tongue!

Ingredients

-1 X 400g tin of chickpeas, drained and thoroughly rinsed

-1 Tbsp. olive oil

-1 Tbsp. Ras El Hanout or spice of your choice

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How To Make

Pre-heat oven to 180C and line a baking sheet with tin foil.

After you have rinsed the chickpeas pat them dry with kitchen towel and put in a bowl.

Pour over the oil and seasoning, mixing well so all chickpeas are covered.  Pour onto the lined baking sheet spreading out the chickpeas.

Put in the oven for 25-30 minutes, giving a stir halfway through cooking time.

Remove when golden and crispy.

Allow to cool slightly before enjoying.

These store well in an airtight container for 2-3 days (although once you start eating them it’s hard to stop!)

Enjoy 🙂

Hazelnut Chocolate Balls

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I can’t stop making and eating these balls.  They taste very similar to Ferrero Rocher which used to be my favourite sweet treat before I had to give up gluten and dairy.  They are great with a cup of tea in the afternoon when most people get a sweet craving.

These are really easy to make and store well in the fridge for 3-4 days; they may possibly store longer but I never have any left longer than 4 days!

Makes 6-8 balls

Ingredients

-6 large medjool dates, stones removed

-2 Tbsp. cacao powder

-1/2 cup plus 2 Tbsp. roasted, blanched hazelnuts

-1/4 tsp. vanilla extract

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How To Make

Place the dates in a bowl and pour over just boiled water.  Let the dates stand in the water for 1-2 minutes until softened.

While waiting for the dates to soften, place the hazelnuts in a food processor and pulse until finely chopped.  Remove 2 tablespoons of chopped nuts and place in a dish – this will be used to roll your balls in.

Place the dates, vanilla and cacao powder in the processor along with the chopped nuts and blend until all ingredients come together to form a ball.

Take some of the mixture and roll into balls between your hands then roll in the reserved chopped hazelnuts and set aside.  Continue to do this until all the mixture is used up – should make 6 to 8 balls.

Place balls in the fridge until firm.

Store in an airtight container in the fridge for 3-4 days.

Enjoy 🙂

Chia Berry Pudding (Dairy free)

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Chia Berry Pudding

A very belated Happy New Year to you all.  I hope you have all had a lovely Christmas and New Year and 2015 is good to you all.

I had a fairly quiet Christmas and New Year, I caught up with friends and family which is always nice. Unfortunately though my dog has been unwell so she has been occupying a lot of my time, the vet is still unsure of what is wrong with her but she is to have more tests done this week.  It’s amazing how much a pet becomes part of the family and my dog is such a great companion, plus she doesn’t answer back when I talk to her…bonus!

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Root Vegetable Crisps

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Root veg crisps

What should have been an easy recipe to try turned out to be the most challenging for me!  Either the oven was too hot or the root vegetables were too thick or too thin.  After many practice runs I finally nailed the recipe and to be honest it was worth all the trying.

You can use any root vegetables you have to hand.  I’ve tried carrot, parsnip, beetroot, sweet potato and celeriac and they are all good.  In the recipe below I’ve listed carrot and parsnip but by using the timings and temperature given, any root vegetable will work.

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Spiced Maple Cashew Nuts

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Maple cashews

My go to snack is normally a handful of nuts.  Any type of nut will do.  In fact if you look in my fridge I have a shelf dedicated to nuts, I’ve containers of raw almonds, cashews, pecans, walnuts, macadamia and seeds too! If you look inside any of my handbags you’ll probably discover some nuts in a wee ziploc bag.  Sometimes though I need to add some flavours to the nuts to liven them up a wee bit.

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Popcorn

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My friend came round the other evening for a catch up and brought some shop-bought popcorn with her.  It was nice but when I read the ingredients list I was quite shocked that it seemed so long.  I used to make stove top popcorn quite a bit and remembered how good it was so off I went to the shop to get some corn kernels and experimented with different flavours.

Popcorn

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