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!
Spaghetti squash is one of my favourite things to cook when I’m craving pasta. It gives you that pasta like feel but is loaded with fiber, vitamins A, C, and B and has a delicious subtle sweetness. This dish is the perfect healthy solution for any pasta craving.
2 large spaghetti squash (or 3 medium/small)
4 Tbsp. olive oil/avocado oil (divided)
1 ½ tsp. dried oregano
1 tsp. dried basil
2 tsp. onion powder
Salt and pepper to taste
2 bell peppers, diced
1 cup mushrooms, diced
1 zucchini, diced
½ onion, diced
1 can spicy tomato sauce (can add chili flakes to regular tomato sauce)
- Preheat oven to 375o.
- Cut the spaghetti squash in half length-wise. Scoop out the seeds and drizzle with 2 Tbsp. oil and spices. Place flesh side down on a parchment lined baking sheet. *TIP – cut the ends off the squash before cutting in half (it will save you some energy and potentially a finger or two 😉 ).
- Place the squash in the oven and bake for 30-45 minutes. Timing depends on the size of your squash. You want the squash to be slightly tender (enough to prick with a fork), but not overly soft and mushy.
- Once cooked remove squash from the oven and let cool while you make the sauce.
- In a large skillet heat 2 Tbsp. oil (I like avocado oil) over medium heat. Add diced onions and peppers. Cook until soft, about 5 minutes.
- Add mushrooms and zucchini and cook another 3 minutes. Season with salt and pepper.
- Add tomato sauce to the veggies and heat through for a couple minutes. Remove from heat.
- Using a fork scoop squash into a greased 9×11 baking dish. Arrange squash so it covers the entire bottom of the dish. *TIP – using a fork helps create the spaghetti like strands.
- Pour sauce to cover the squash and bake at 375o for 10-15 minutes, just until the sauce is bubbling and everything is heated through.
*for a make ahead meal assemble the lasagna, cover and freeze. When you’re ready to eat, defrost and heat through in the oven.
Banish those pasta cravings and discover a new favourite recipe.
Cauliflower Pizza Crust
Looking for a healthy spin on pizza night? I have just the recipe for you. This cauliflower crust is loaded with fiber, vitamin C, folate, vitamin B6, and omega-3 fats. Cauliflower also helps support our detox system, and contains protective anti-oxidants and anti-inflammatory properties. It is the perfect healthy spin to make pizza night even better!
1 large cauliflower
2 tsp oregano
1 tsp basil
2 tsp onion powder
1/4 tsp pepper
¼ tsp chili flakes
¼ cup mozzarella cheese
¼ cup parmesan cheese
¼ cup almond meal
- Chop cauliflower into medium pieces and place in a food processor. Process until cauliflower resembles small pieces of rice but is not mushy.
- Place cauliflower in a steamer over simmering water and steam for 2 minutes to soften. Let cool.
- Place cooled cauliflower in a clean dish towel and squeeze out as much water as you can. Add cauliflower to large mixing bowl.
- Add eggs, spices, cheese, and almond meal and mix well to combine and form a dough.
- Form dough into 2 balls and place on parchment lined pizza or baking sheets.
- Flatten dough with your hands to form desired pizza shape about ¼-1/2 inch thick. Bake at 375o for 10 minutes.
- Remove from oven, top with your favourite pizza toppings and bake another 8-10 minutes, until lightly golden and bubbly.
I hope you enjoy this deliciously nutritious spin on pizza night.