Cooking with Berry Nourished

Sharing is Caring!Tweet about this on Twitter0Share on Facebook10Pin on Pinterest99Share on Google+0Share on LinkedIn0Share on StumbleUpon0

I have been trying some recipes from one my my favoriteimg_1164 cooking blogs:  Berry Nourished.  For those of you not familiar with this blog, Carolyn Berry is a local Registered Dietitian.  Her articles have been featured in the Vancouver Gastropost, and Huffington Post BC.   Carolyn has talked about healthy snacking on CBC News,  and teaches a cooking workshop at Thompson Community Center, called Wealth of Healthy Cooking.  Adrian and I had the pleasure of attending one of these workshops in February.img_6657

I met Carolyn teaching spin class….and like many people in my life 😉 ( how I met Adrian) a friendship blossomed.   I highly recommend checking out her blog, and giving some of her recipes a try.   Below are a couple I recently tried with success.

African Peanut Stew & Irish Soda Bread

African Peanut StewThese two recipes came from the cooking class that Adrian and I attended in February. The African Peanut Stew is a hearty vegan dish and its inexpensive to make, the protein sources include Chickpeas, and peanut butter.  The Kale is Nutrient dense: high in beta Carotene, iron, vitamins K and C, and its a course of Calcium.  The leftover freeze well which is great!!

I made the savory Irish soda Bread from the workshop, Irish Soda Breadthere is a similar recipe on her website for Whole Wheat Irish Soda Bread. You simply replace the sugar and dried currants with cheddar cheese and chives.  This is a quick bread recipe,  it doesn’t require yeast so it doesn’t need time to rise.  The bread is packed with fiber: whole wheat flour, wheat bran, and flax seed.  If you have leftovers you can freeze this with the stew for up to 3 months. 🙂

Pumpkin Spice Banana Muffins

Being that it was October and Halloween was approaching I felt inspired to try something with pumpkin, these Pumpkin Spice Banana Muffins were perfect.  I replaced the 1/3 a cup of oil with fat free Greek yogurt so there was added moistness without the fat. These muffins have tons of fiber – flaxseeds, whole wheat flour, raisins, banana, and of course pumpkin. I left the raisins out of half of the batch because my step-daughter is not a fan, Adrian preferred them without the raisins.  I liked both.

Thanks for reading, and hopefully you find some healthy inspiration on the Berry Nourished blog.

Leave a Reply

Your email address will not be published. Required fields are marked *