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

Blueberry & Lemon Cupcakes

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The other day I noticed I had some blueberries which needed using up and thought I would attempt to bake something.  I say attempt as whenever I bake something 9 times out of 10 I have a disaster!  However, this time I was pleasantly surprised that these cupcakes turned out great.

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Chocolate Orange Freezer Fudge

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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!

xx

Ingredients

-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

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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 🙂

Spinach & Berry Smoothie Bowl

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Most mornings I have a smoothie after working out when I need something quick before I head out the door.  However, on days when I have a bit more time I love a smoothie bowl.

The flavour combinations are endless, just use whatever is your favourite smoothie combo but the trick is to use frozen fruit and less liquid so you get a thicker consistency.  If you think the smoothie isn’t very thick you can pop it in the freezer for a few minutes until it firms up, this also helps the toppings not to sink!

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Pistachio & Goji Berry Chocolate Bark

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This bark takes no time at all to make and is easy to throw together.  If you don’t have goji berries or pistachios on hand then substitute whatever you have available.

Cacao powder is different from cocoa powder as it hasn’t been roasted, toasted or cooked and therefore retains all its health benefits.  Cacao is known as one of the most powerful antioxidant foods available. It also has a high magnesium content which helps with the function of our digestive systems, brain, heart and bones.

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Cauliflower ‘Rice’

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Everywhere you look these days people are talking about cauliflower ‘rice’.  I’ve been making it for a while now so thought I’d share the recipe.

People probably wonder why not just use rice?  Whilst most people can tolerate rice there are others who can’t seem to digest rice too well and this makes a nice alternative and it is so easy to make which always helps!

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Creamy Peach Smoothie

 

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I normally add some vegetables to smoothies, however, when I made this without any vegetables it tasted too good to try to sneak some in and I didn’t want to ruin the great flavour.

I love using cashew nuts to make sauces creamy and they work great in smoothies too, if you’re not a fan of cashews, almonds would work just as well.  I also leave the skin on the peaches but if you’d like a ‘smoother’ consistency, peel the peaches beforehand.

Serves 1-2

 

Ingredients

-1 banana, peeled

-2 peaches, stones removed

-1 cup almond or coconut milk

-small handful or cashew nuts

How To Make

Throw everything in a blender and blend until smooth.

Serve immediately.

Enjoy 🙂

Creamy Honey & Mustard Dressing

 

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Whoever came up the idea of combining honey and mustard together knows what they were doing, for me, it’s such a winning combination.  I used to love having cheese sticks (when I could eat dairy) dipped in a honey mustard dressing, however, looking back now it was such an unhealthy snack to eat – deep-fried cheese and a thick dressing!

I decided to come up with a healthier dressing and this turned out great first attempt and now is a staple in my fridge most weeks.  I use a dairy free coconut yoghurt which is quite thick so if you can tolerate dairy then natural yoghurt or Greek yoghurt would work well.

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Kale & Pea Soup

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Hello!  I hope everyone has had a wonderful Summer.  I’m back from an excellent vacation.  First up was my beautiful cousin’s wedding and then I went to visit my gorgeous sister as she was renewing her wedding vows with her husband, lots of happy tears were shed this Summer.

I have also been busy practising and conjuring up lots of new recipes for the blog which I can’t wait to share with you.

I am really busy at the moment with college work, starting a new business and blogging and although there doesn’t seem enough hours in the day for everything I wouldn’t have it any other way – I think that’s the difference when you enjoy something in life, it’s not a chore!

I love a good bowl of soup as it’s super easy to prepare and you can pretty much throw anything in a pan!  This soup works well for Summer as it’s lovely and light in flavour.

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Thai Spiced Courgette & Quinoa Cakes

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This was a recipe that came together when I hadn’t been to the shops for groceries and used whatever was left in my fridge, which wasn’t a lot!!  A courgette and some left over quinoa didn’t really give me a lot of ideas then I found some Thai green curry paste in my cupboard and these little beauties were born!

I’ve tried this recipe with an egg as a binder but I didn’t like the texture it created so I’ve omitted that and much happier with the final result.  I used 3 teaspoons of curry paste as I love some spice and heat but you can start with a couple of teaspoons and see how you like it.  You could use homemade curry paste but for convenience I use a good quality jar of paste.

To save time you can miss out the step of browning the patties first and just put them straight in the oven to bake.

These are delicious hot or cold so great to make ahead to take for packed lunches or on picnics.

Makes 6

Ingredients

-2 cups cooked quinoa (approx 1/2 cup uncooked)

-1 cup grated courgette (approx 1 small courgette)

-2 to 3 tsp. Thai green curry paste

-3 tsp. coconut cream

-2 spring onions, finely chopped

-scant 1/2 cup brown rice flour

-2 tsp. coconut oil/olive oil

How To Make

Pre-heat oven to 180C/355F.  Line a baking sheet with oiled baking parchment.

Place all the ingredients except the oil in a bowl and mix fully until combined.

Take some mixture (slightly larger than golf ball) and roll between palms then squash down to a patty.  Continue to do this until all mixture is used.

Place a large frying pan over a medium heat and warm the oil.  Once the oil is warm place the patties in the pan and cook for a few minutes each side until browned.  You may need to do this in batches.  Place browned patties on the prepared baking sheet.

Cook the cakes in the oven for 15-20 minutes.

Serve hot or cold.

These cakes store well in an airtight container in the refrigerator for up to 3 days.

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Enjoy 🙂