It’s finally live! Hooray!
Nature’s Peach is the upgraded version of Friendly Nutrition. With all the same fresh & nutritious recipes, plus nutrition programs, allergy friendly baking, and healthy recipe videos, Nature’s Peach is your go to spot for everything Simple, Fresh, and Wholesome.
We love everything natural, fresh, local and homegrown and it is our mission to share delicious recipes, local companies, health tips, and farmer’s market finds with you, helping you make your life a little more Simple, Fresh and Wholesome.
Join us on this delicious and nutritious journey and make Nature’s Peach your go to blog for everything food, health, and happiness!
Mother’s Day is just around the corner and it’s the perfect excuse to cook mom a fabulous meal. Weather she likes breakfast in bed or a delicious dinner after a day of family time and great memories, make sure you show mom how much you appreciate her. A home cooked meal will mean more to her than taking her to an expensive restaurant, trust me!
I don’t think that we should wait for this one day each year to thank mom for everything she does, but its nice to do something a little extra special to make Mother’s Day stand out. I normally make a dessert using my moms favourite flavours (she has a big sweet tooth), spoil her with nice gifts and give her a day away from the house doing some of her favourite activities. Whatever you decide to do make sure you keep mom’s interests in mind. It is her day after all.
If you’re looking for a delicious and easy recipe to incorporate into your mother’s day meal this easy spinach basil pesto is just the thing. It takes 5 minutes to make and can be used in a number of different recipes. Spread it on some crackers topped with mozzarella and a cherry tomato half, toss it with pasta, spread it on pizza, or lather on some toasted crostini’s and sprinkle with parmesan. The possibilities are endless.
Spinach Basil Pesto
Handful of fresh Spinach
Handful of fresh Basil
1/4 cup + 1 Tbsp walnut pieces
1/2 cup parmesan cheese, grated
2 garlic cloves
1/2 cup olive oil
salt and pepper to taste
- Add spinach, basil, walnuts, cheese, and garlic to the bowl of a food processor. Pulse for about 30 seconds to roughly chop all ingredients.
- Season with salt and pepper and add half the olive oil.
- Pulse until a paste starts to form.
- With the food processor on slowly pour in remaining oil. Pulse until everything is combined and the pesto is the consistency you prefer.
- Transfer to a small mason jar and store in the fridge.
*Pesto will get a little thicker as it sits in the fridge, you might want to add more oil to thin out if you are not using right away.
Enjoy! Let me knowyour favourite way to enjoy pesto.
The new website is almost complete and ready to go live. Stay tuned Nature’s Peach is almost here!
Thank you for being such loyal readers and supporting Friendly Nutrition, you are amazing! Over the past month we have been slowly re-branding our company to make it more inclusive of our style and support multiple areas of health/wellness, nutrition, recipes, fitness and related products. We have renamed the brand and are restyling the website – moving on up!
Our new company/brand name is Nature’s Peach, something that to us describes the look and heart of our company. We love all things natural (food, beauty, cleaning) and feel at home amongst the rolling hills and farms of the country side. The simple life of roaming the farmers market, playing in your garden, cooking from scratch and supporting local businesses is where our hearts lie. Nature’s Peach embraces all of these aspects while keeping things bright and fresh. We hope you love the new name and style as much as we do.
Nature’s Peach will be providing the same great recipes and health information as we discuss here at Friendly Nutrition, while expanding to nutrition consulting and programs, health conscious products, recipes and healthy living videos, and much more! Come join us at www.naturespeach.com!
We’d love to hear from you and help make Nature’s Peach your go to blog.
Comment below with what types of recipes and health information you want to see. Let us know what are your favourite health conscious products and companies (we love trying new products). Or let us know what types of videos you want us to make. We love to hear from you!
*Celebrate with us – to celebrate our new brand launch all nutrition programs are 20% off! Hurry sale only lasts until the end of the week (Sunday at 12pm).
Jump Start Your Health – We’re here to help!
Fresh salads are probably my favourite thing to eat. They make me feel so energized and nourished without feeling heavy and weighed down. You know what I’m talking about. That food coma induced by binging on fried, greasy, at the time great tasting chicken or pizza. Join my club and embrace the humble yet versatile salad and ditch that grease coma. Full of colour, fresh veggies and great protein, salads make the perfect light lunch or dinner and always make me happy.
Fresh ingredients are full of health supporting vitamins and minerals and contain living enzymes which help assist our digestion. More than you can say about those above mentioned grease pits. Let’s start a salad revolution, the possibilities are endless.
1 cup quinoa
1 cup chicken stock (can use veggie stock)
1 cup water
1 tsp onion powder
1 tsp paprika
½ tsp turmeric
¼ tsp oregano
¼ tsp basil
1 bay leaf
1 red bell pepper, diced
½ cup red cabbage, thinly sliced
2 medium carrots, grated
¼ medium Spanish onion, diced
1 (540mL) can chickpeas, drained and rinsed
Fresh spinach (optional for serving)
½ cup balsamic vinegar
¼ cup apple cider vinegar
½ cup olive oil
1 Tbsp Dijon mustard
Salt and pepper to taste
- In a stock pot combine quinoa, chicken stock, water, and spices. Bring to a boil then reduce heat and simmer for 15 minutes with the lid on, stirring occasionally. Once water is almost all absorbed remove from heat and let stand for 5 minutes with the lid on.
- In the meantime, chop the veggies and rinse the chickpeas.
- Add veggies and chickpeas to the cooked quinoa and toss to combine.
- For the dressing combine all ingredients and give it a good whisk. Pour half the dressing over the salad and toss to combine. Save the remaining dressing for serving. As you let the salad sit the dressing will be absorbed into the quinoa.
- Store in an air tight container in the fridge.
*optional: serve the quinoa over a bed of fresh spinach to make the salad a little heartier and add another level of freshness.
Start the salad revolution!
Snacking throughout the day is extremely important when we talk about health and nutrition. Having a balanced snack between meals helps to balance our blood sugar, keep our energy levels high and keep our metabolism revving. All goals that everyone talks about achieving. However, a large number of people skip snacks, in fact a large number of people skip meals in general. It’s no wonder people are always saying they are tired, have sweet cravings, can’t lose the last 5 pounds, or just can’t think straight. When we starve our body how can we expect it to work at the high levels we demand.
It was time for me to restock my fridge with snacks for the week so I looked through the cupboards to see what ingredients I had on hand and came up with this super easy and delicious recipe. It takes maybe 10 minutes to make and you will have snacks for the entire week to come.
Sunflower Oatmeal Truffles
1/2 cup sunflower seed butter (you can use any nut/seed butter you like)
1/4 cup raw honey (could use maple syrup if vegan)
1 tsp vanilla
5 medjool dates, soaked and chopped
1/4 – 1/2 cup dairy-free chocolate chips (I like it chocolaty so I went on the heavy side)
1 1/2 cup oats (I used quick cook because it’s what I had, but any rolled oats are great)
1/3 cup hemp seeds, shelled – for rolling
- Simply combine all ingredients except the hemp seeds in a bowl and mix until well combined. The dough should be sticky and hold together when squeezed between your fingers.
- Grab about 1 tsp of dough and squeeze it in your hand, then roll into a ball.
- Roll through the hemp seeds and then again between your palms to make sure the hemp seeds stick. Continue this process until all the dough is used.
- Place truffles on a plate and let set in the fridge for a couple of hours.
- Once set you can eat or place in an air tight container and store in the fridge for snacking throughout the week.
*Tip – the dough sticks less to your palms if they are slightly damp. It is also helpful to give your hands a rinse a couple of times while rolling to prevent too much of the dough from sticking. Or you can just keep rolling and become a sticky mess like I did 🙂
There is no excuse not to have healthy balanced snacks on hand because this recipes literally takes less time than it does to shower 🙂