DiscoverHeal and Stay Healed with Kelly B HaneyHealthy Cooking, Aging Well, and Taking Time for Ourselves with Haley Gillespie
Healthy Cooking, Aging Well, and Taking Time for Ourselves with Haley Gillespie

Healthy Cooking, Aging Well, and Taking Time for Ourselves with Haley Gillespie

Update: 2024-02-16
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In this episode, I'm joined by nutrition, fitness, and overall wellness virtuoso, Haley Gillespie.  Haley shares with us her vast insight on a variety of topics, including tips for creating crowd-pleasing nutritious and delicious meals, physical fitness strategies for being our healthiest selves and aging gracefully, and taking time out for self-care and true rejuvenation.

As a delightful finale, Haley shares with us her decadent "Healthy Fudge,"  a recipe that proves indulgence and well-being are not mutually exclusive.   

Haley's Website (Haley Farm): www.haleyfarm.com
Haley's Instagram: @refreshwithhaley

Haley's Dark Chocolate and Sea Salt Avocado Fudge with Toasted Almonds
 Ingredients:
 - ⅓ cup thinly sliced almonds
 - 2 dark (70% cacao or higher) chocolate bars, 100g (3.5 oz.) each, chopped into
 slivers
 - ⅔ cup smooth almond butter
 - 1 avocado, peeled, pitted, and sliced
 - 2 heaping tablespoons cocoa powder
 - ½ cup maple syrup, or to taste
 - ½ cup black beans (optional)
 - 1 teaspoon sea salt
 - flaked or coarse sea salt, to finish
 Preparation:
 1. In a double boiler (a bowl set up over a saucepan of boiling water), melt the
 chocolate and stir in the almond butter and salt with a whisk until smooth. Remove from heat and set aside.
 2. Lightly toast the almond slices in 1 teaspoon coconut oil until fragrant, or dry toast.
 3. In a food processor, mix the avocado, cocoa powder and maple syrup until smooth. Once the chocolate mixture has cooled slightly (but not solidified!), use a spatula to add it to the food processor. Process until it is well-combined and starts to get very thick (as the chocolate cools).
 4. Scrape the mixture into an 8x8 parchment-lined or silicone pan with a spatula and smooth the top. Sprinkle liberally with coarse sea salt, then press almonds into the top. Place in the fridge and allow to cool for an hour. Remove from pan and slice. Refrigerate to store or keep in the freezer for a firmer, chewier texture.

The Heal and Stay Healed with Kelly B Haney Podcast represents the opinions of Kelly B Haney and guests of the show and is intended solely for the purposes of providing information, education, and advice. It is not intended as a substitute for professional medical advice, diagnosis, or treatment.

Website: www.kellybhaney.com
Email: info@kellybhaney.com
Instagram: @kellybhaney
Facebook: Kelly B Haney Wellness

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Healthy Cooking, Aging Well, and Taking Time for Ourselves with Haley Gillespie

Healthy Cooking, Aging Well, and Taking Time for Ourselves with Haley Gillespie

Kelly B Haney