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Live, Love, Nourish: Recipes from the NOURISH Cookbook

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Stay committed to your healthy lifestyle and the Lorna Jane philosophy (Move, Nourish, Believe) with recipes from her NOURISH Cookbook

Live, Love, NOURISH! Treat Yourself with Recipes from NOURISH - FitBetty.com #LiveLoveNOURISH

Calling all fit and healthy foodies! If you’re always on the lookout for new cookbooks with delicious and healthy recipes, then you should check out Lorna Jane Clarkson’s new cookbook: NOURISH.

The NOURISH cookbook by Lorna Jane Clarkson has great nutrition advice and fantastic looking recipes! I am so excited to review the NOURISH cookbook before it has been released in America, and I’m sharing 3 awesome recipes from the book with you! Be prepared for LOTS of drool-worthy food photos 🙂 If you love these and want more, pre-order the cookbook on the Lorna Jane website.

Before we dive head first into the food, don’t forget to join the #LiveLoveNOURISH initiative with Lorna Jane Active and Fit Approach for your chance to win your own copy of the NOURISH cookbook and a $200 gift card to Lorna Jane!

Here are 3 of my favorite recipes from the NOURISH cookbook! 

MNB Nut and Seed Bread

The first recipe I tried out was the Nut and seed bread. It is awesome! I haven’t had bread in months (literally), so this had to be my first choice! This bread is perfect for me! It’s low in grains (over half the ingredients are seeds and nuts), it’s egg and dairy free, plus it’s yeast free!

It’s hard to find good yeast-free bread recipes, so this recipe is a gem. This bread has loads of texture, and is quite filling, so 1 slice goes a long way! This is one of the best healthy bread recipes that I tried in a while, I love it!

MNB Seed and Nut Bread

Dairy free, egg free, yeast free
5 from 1 vote
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Course: Bread
Cuisine: American
Keyword: gluten free bread, seed and nut bread, vegan bread
Prep Time: 3 hours 20 minutes
Cook Time: 1 hour
Total Time: 4 hours 20 minutes
Servings: 16 slices
Calories: 202kcal
Author: Lorna Jane Clarkson, from the Nourish cookbook (shared with permission)


  • 1 cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 Tablespoons sesame seeds
  • 2 Tablespoons chia seeds
  • 1 cup gluten free rolled oats
  • ¾ cup quinoa flakes
  • 1 cup almonds
  • ½ cup walnuts (I used hemp hearts)
  • 1 teaspoon salt
  • 1 ¾ cups warm water
  • 2 Tablespoons coconut oil
  • 1 Tablespoon honey

Seed topping for bread (optional)

  • 1 Tablespoon pumpkin seeds
  • 1 Tablespoon sunflower seeds
  • 1 Tablespoon chia seeds


  • Grease and line a 5×9-inch loaf pan with parchment paper, letting some of the parchment hang over the sides of the pan.
  • Process seeds, oats, quinoa, nuts, and salt in a food processor until coarsely chopped. Add the water, oil, and honey, and process again until just combined. 
  • Spread mixture into the prepared loaf pan, sprinkle with the extra seeds (optional) and press down gently. 
  • Cover loosely, let stand at room temperature for 3 hours or overnight. The mixture will thicken and firm up. 
  • Preheat the oven to 350 degrees F.
  • Bake bread about 1 hour or until the bread sounds hollow when tapped with fingers. Cool bread in pan for about 15-20 minutes, then remove to cool completely on a wire rack before slicing.


Keep bread covered in the fridge for 3-4 days, or freeze slices, wrapped tightly in foil or plastic wrap, for up to 3 months.


Calories: 202kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 148mg | Potassium: 179mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.8mg
Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!

I followed the recipe pretty closely, except that I replaced the walnuts with hemp hearts and I used white chia seeds instead of black since that’s what I had on hand. I let my batter rest for 3 hours, but I may try to let it rest for a full 24 hours next time to get the soaked-grain benefit.

The recipe doesn’t specify whether to use raw or roasted nuts, but if you choose roasted and salted nuts or seeds, use less salt or skip the salt altogether. I also used gluten-free oats in this bread since I’m gluten free and the recipe doesn’t specify which kind of oats.

Green Goddess Dressing

Next up: Green Goddess Dressing! I am a huge fan of green goddess dressing, so I had to make this. Plus, this recipe requires no vinegar which is a big plus for me since I have a yeast intolerance, which also means I don’t do well with anything fermented like vinegar.

I have never tried green goddess dressing with mint before, so I wasn’t sure how it would taste, but it was great! I would add garlic to this next time, and probably double the recipe. I did add a bit of water to it to help with blending in my NutriBullet, and it came out nice and creamy (different than the book’s photo, but still delicious!). My kids even loved this one 🙂

Green Goddess Dressing (Vegan)

Vegan, paleo, gluten free; Free of dairy, eggs, soy, nuts (except coconut)
5 from 1 vote
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Course: Condiments, Sauces, & Spreads
Cuisine: American
Keyword: green goddess dressing, paleo green goddess dressing, vegan green goddess dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 Tablespoons
Calories: 51kcal
Author: Lorna Jane Clarkson, from the Nourish cookbook


  • 1 cup fresh mint leaves loosely packed
  • ½ cup fresh flat leaf parsley leaves loosely packed
  • 1 teaspoon lemon zest
  • 1 ½ Tablespoons fresh squeezed lemon juice
  • 3 Tablespoons coconut oil
  • salt and white pepper to taste


  • Blend or process all ingredients until all herbs are finely chopped, OR until the dressing is creamy looking.
  • Store in an airtight container for up to 3 days.


Calories: 51kcal | Carbohydrates: 1g | Protein: 0g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 52mg | Fiber: 0g | Sugar: 0g | Vitamin A: 555IU | Vitamin C: 8.2mg | Calcium: 19mg | Iron: 0.5mg
Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!

Choc-Crunch Bananas

The last recipe (but certainly not the least!) is the Choc-Crunch Bananas. These were super yummy! Instead of nuts I used sunflower seeds, white chia seeds, and finely shredded coconut in mine so my kiddos could have them, too.

These were a big hit! I didn’t have cacao butter on hand and knew I wouldn’t be able to find any in my small town, so I replaced the cacao butter with equal parts coconut oil and natural palm oil. Perfect! I melted the oils and had to let them thicken a bit to get them to coat the bananas well.

One trick I used was chilling the banana halves while melting the cacao butter or coconut oil so when you dip them it thickens on the banana faster. These are dipped, chilled to set, then dipped again. So good!!  Definitely worth making – my kids LOVED these (and so did I!).

Chocolate Crunch Bananas

Gluten free, vegan, paleo; Free of: dairy, eggs, soy, nuts (except coconut)
5 from 1 vote
Print Pin Rate
Course: Desserts, Snacks
Cuisine: American
Keyword: banana popsicles, chocolate covered bananas, frozen banana pops
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 282kcal
Author: Adapted from a recipe by Lorna Jane Clarkson from the Nourish cookbook (shared with permission)




  • In a small saucepan or in the microwave, melt together the palm oil and the coconut oil. Whisk in the cocoa powder and maple syrup until smooth.
  • Cut each banana in half, push popsicle sticks about 1 inch into the end of the banana. 
  • Dip part of the banana into the cocoa mixture, drain off excess, place on a parchment paper lined baking sheet, and freeze for about 5 minutes or until set.
  • Dip banana into cocoa mixture again, letting excess drain off. Then coat with toppings of your choice (seeds, goji berries, etc.). You can mix all the toppings together or keep them separate. Place on baking sheet again and freeze for another 5 minutes until set.
  • These bananas will keep in an airtight container in the freezer for up to 3 months.


Calories: 282kcal | Carbohydrates: 17g | Protein: 1g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 244mg | Fiber: 2g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 5.1mg | Calcium: 13mg | Iron: 0.5mg
Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!

Book recipes and excerpts reprinted with permission

10 thoughts on “Live, Love, Nourish: Recipes from the NOURISH Cookbook”

  1. Sarah, oh my gosh your recipes look awesome! I have not had time to get into the kitchen, but I have drooled over this book for the last two days since getting home. Can’t wait to start cooking

    • Thanks Lynda! Fortunately the recipes are pretty simple, minus a few odd ingredients which I always sub if I can’t find them. Simple is good since some days I am too busy or too tired to spend tons of time in the kitchen! I think a holiday cookbook from Lorna Jane would be really fun!


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