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
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.
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.
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!
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.
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!
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.
-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.