NOURISH The Fit Woman’s Cookbook Review + Recipe Sneak Peek!
When I first learned that I was going to have the opportunity to review Lorna Jane‘s new cookbook NOURISH, I was over the moon! Obviously, I love food and Lorna Jane’s recipes promise to never disappoint. I was given an eBook version of the cookbook to review and it came in the most inspiring little package…I loved it before I even plugged it in 😀
When I opened the eBook and began skimming through the pages it became obvious to me that this was so much more than just a cookbook, it was a healthy living guide. Not only are there 120 nourishing recipes; it’s pages are full of inspiring quotes, meal plans, a guide for eating healthy while you’re out and loads of educational information about eating real, whole food.
The message that Lorna Jane is really trying to get across to her readers is you should free yourself of the entire idea of dieting. The word diet shouldn’t even exist in your vocabulary. If you are properly nourishing your body and providing it with the nutrients it needs; you will feel better and more alive. In fact, her entire philosophy is “Move. Nourish. Believe.” and even gives you a glimpse into her daily rituals in the cookbook. Pretty cool, right?
Ok, now that I have talked up how awesome I think it is, I should probably share with you some of the contents. The cookbook is broken up into several different sections. The first section gives you the low down on who Lorna Jane is, why active living is important and everything you wanted to know about seasonal eating, superfoods and hydration. The sections that follow are made up of healthy morning elixirs, smoothies, breakfast and lunch recipes, snacks, dinners, desserts and even herbal teas.
Since opening NOURISH, I have had the opportunity to make three of her recipes that I would like to share with you; Out-the-Door Energy Bars, the Mixed Mushroom & Herb Omelette, and the Spiced Fish with Quinoa Tabouleh and Eggplant Puree.
Out-the-Door Energy Bars
1 cup pepitas (pumpkin seeds)
1 cup almond kernels
1 cup of rolled oats
3/4 cup brown rice protein powder (I subbed vegan vanilla protein powder)
1/2 cup desiccated coconut
1/2 cup cold pressed extra-virgin coconut oil
1/2 cup raw honey
2 organic free range eggs
1/3 cup natural peanut butter (I used almond butter)
1/3 cup cacao nibs
1 tablespoon bee pollen
2 teaspoons ground cinnamon
1/3 cup goji berries
1/3 cup extra pepitas, rolled oats and desiccated coconut
1. Preheat oven to 325 degrees. Grease a shallow 9 inch pan (I used 12 inch because I didn’t have 9 in) and line base and sides with baking paper.
2. Process pepitas, nuts, oats, protein powder, coconut, coconut oil, honey, eggs, peanut butter, cacao nibs, bee pollen and cinnamon until combined but still coarse. Stir in berries. Press mixture firmly into pan and sprinkle with extra pepitas, oats, coconut and nuts, press down firmly.
3. Bake about 30 minutes or until browned lightly. Cool in pan before cutting into bars.
Makes about 10 slices (I had a few more since my pan was bigger).
What I love about this recipe: It is literally chock-full of superfood ingredients that you can feel good about putting into your body plus it is gluten free and keeps you full and satisfied and are perfect for on-the-go. With two small kids I am often the last to eat and if we are running out the door having something to grab that is healthy and will satisfy my hunger is key. Since making this recipe involved a little bit of time, I would recommend making them on on the weekend so you have a healthy option readily available when you’re busy during the week.
1 teaspoon of cold pressed coconut oil
4 organic free range eggs
1 tablespoon of filtered water
9 oz of mixed mushrooms
1 crushed garlic clove
1 tablespoon chopped fresh herbs
Before making the omelettes, heat 1/2 of the coconut oil in the frying pan and cook mixed mushrooms and garlic until golden and tender. Wipe the pan clean and grease with the other half of the coconut oil. Whisk eggs and water in a medium bowl until frothy. Pour half of the egg mixture into the pan and cook over medium heat until it sets around the edges. Top with mushrooms and herbs and continue to cook until omelette is set. Slide onto a plate and cover while you repeat the process with other half of egg mixture for second omelette.
What I love about this recipe: It’s really simple to make, it tastes delicious and it is satisfying enough to keep you full. Plus it is really versatile. She actually has recipes for two other variations of the omelette written in the cookbook and they both look pretty amazing as well!
Fish & Eggplant Ingredients:
1 large eggplant
1/2 teaspoon each ground cumin,
ground coriander and paprika
2 6 1/2 ounce firm white fish fillets
2 teaspoons lemon juice
1 clove garlic, quartered
Quinoa Tabouleh Ingredients:
3/4 cup dried white quinoa
1 cup filtered water
2 tablespoons lemon juice
1 medium tomato, chopped finely
1 lebanese cucumber, seeded, chopped finely
1/2 cup each loosely packed fresh
flat-leaf parsley and mint leaves
2 green onions, chopped finely
1. Preheat oven to 400 degrees
2. Trim top from eggplant. Place eggplant on an oven tray and pierce all over with a fork. Roast for approximately 30 minutes or until soft, remove from oven and let cool.
3. While eggplant is cooking, make the quinoa tabouleh. Rinse the quinoa well and drain. Place in a medium saucepan with water and bring to a boil. Reduce heat; cook quinoa for about 15 minutes or until water is absorbed. Remove from heat; stand, covered, 10 minutes. Fluff with a fork and stir in the remaining ingredients. Season to taste.
4. Rub combined spices all over fish, season; place on oven tray (I cover mine with aluminum foil). Roast about 10 minutes or until cooked as desired.
5. Peel eggplant; chop flesh coarsely. Process eggplant with juice and garlic until smooth; season to taste.
6. Serve fish with quinoa tabouleh, eggplant puree and lemon wedges.
What I love about this recipe: Well first of all, I’m Lebanese and this dish just reminded me of the flavors of my childhood so I inherently love the spice combinations and tabouleh in general. What I love even more is the fact that she took a dish like tabouleh which is traditionally made with wheat germ (not gluten free) and exchanged it with quinoa (gluten free and fabulously nutritious). I love that her recipes are innovative and the cookbook is full of variations that will really fit any dietary need.
Those are the three recipes I have made so far but I am itching to make a lot more, especially her MNB Seed and Nut Bread…I bought all of the ingredients and am hopefully going to carve out some time tomorrow morning to make it!
Overall, I absolutely love NOURISH and all of the nutrient dense recipes that it contains. Throughout the cookbook she also offers nutritional info for each recipes to let you know how much protein, carbs, fat and fiber you’re nourishing your body with. I didn’t say calories because that information isn’t provided…her mission and the goal of the book is to teach you to nourish your body and kick calorie counting and dieting to the curb! Sounds fabulous, right? Living a life without restrictions and just providing your body with real, whole food is pretty amazing and it is a lifestyle I adapted long ago as well.
Want to participate in the #LiveLoveNOURISH initiative too? Join the conversation and tell @LornaJaneActive how you #LiveLoveNourish your body! Ten participants will win a hardcopy NOURISH cookbook and the most active participant will receive a cookbook and a $200 gift card to Lorna Jane! Woohoo! Getting started in on the conversation is as easy as clicking the link to tweet below!
You can also come twitter party it up with myself, the SweatPink Community and Lorna Jane on July 9th at 6pm PST/ 9pm EST using hashtags #LiveLoveNOURISH #sweatpink #lornajane @LornaJaneActive @FitApproch RSVP: http://on.fb.me/1wSNsdj
Hope you can make it
Disclosure: I was provided a copy of NOURISH through my relationship with Fit Approach in exchange for a review but as always, all opinions are my own.