Beyond Nourished ~ Guest Post, Recipe and a Workshop Announcement!

Hello friends!

Have I got a post for you… there’s something for absolutely everyone. Spoiler alert: there is a crazy delicious recipe in it for you at the end, and it’s ridiculously easy to make!

Today I have the pleasure of introducing you to Melanie Emlyn, who I have been connected with online through Tessa at Gluten Free YYC and through a few other amazing women/nutritionists that I absolutely adore; Sondi Bruner, Tamara Schweber, Chloe Elgar and Julie Beyer.

Though we have not met personally yet (I missed connecting her when I was in Vancouver over a month ago), I know that when we do meet in September here in Calgary we’ll have a lot to chat about!

Having been through the Culinary Nutrition Expert Program last fall, I have an incredible appreciation for those who love to teach, and are in their element when presenting workshops. It is certainly not my forte but I am excited for Melanie, and the other Beyond Nourished ladies, to share their wealth of knowledge here in Calgary next month. I will pass it over to Melanie to explain further.

I hope to see some of you there! xo


I’m so excited to be a guest on Christa’s blog today! First let me start by introducing myself. I’m a Holistic Nutritionist out of Vancouver and much like Christa I’m 100% gluten-free and am obsessed with living a healthy lifestyle. But before I became a Holistic Nutritionist I lived off microwavable dinners and fast food. When my health started to take a turn for the worst and I was diagnosed with Chronic IBS and suffering from debilitating bowel pains on a daily basis, I knew I had to make a change. I started taking charge and changing my diet and realized my passion for health and wellness.

My passion for cooking started when I begin school at The Institute of Holistic Nutrition and I realized if I wanted to keep my health in check that I had to start cooking! Never having skills in the kitchen before I sought out cooking classes and turned my kitchen into a lab of gluten-free, dairy-free, chaos!

One of my first cooking classes I had the pleasure of attending was taught by Rachelle, the owner of Beyond Nourished, and from that moment on I was so inspired I begin teaching my own classes. I figured one of the best ways to learn was to teach. 3 years later and I have had the pleasure of teaching and attending dozens of classes and I know get to work alongside the woman who started it all!

Rachelle started Beyond Nourished 3 years ago and has been constantly evolving into a Nutrition Guru. She offers a collective of things including catering, personal food assistance programs, an online e-cookbook (with 10 new recipes uploaded every month), nourishment programs that help people take control of their health and food & nutrition workshops across Canada.

We’re excited to share with you our unique styles and knowledge in a 3 Part Food & Nutrition Workshop in Calgary Sept. 16-18. We’re going to be teaching you how to make some of our favourite recipes like cultured coconut yogurt, sauerkraut and delicious nut cheeses! All of our recipes are gluten, dairy, soy, peanut, corn, and processed sugar-free.


Early bird pricing is available now at

I also wanted to share with you one of my favourite recipes that I learned from that very first class 3 years ago.

Bounty Bars 2

Bounty Bars

Prep time
Cook time
Total time
Author: Rachelle Girardin from Beyond Nourished
Recipe type: Snack
Serves: 16-20 bars
  • ½ cup (1 19 oz can) full fat Coconut Milk Cream*
  • 2½ cups Unsweetened Dried Shredded Coconut Flakes
  • 2 tbsp. Coconut Oil
  • Pinch of Rock Salt
  • 2-3 tbsp. Honey
  • 5-7 oz. 70% Chocolate
  • 3 tbsp. Coconut Oil
*We’ve made this recipe with 4 different types of coconut milk and they all yield different amounts of cream.
Optional: 1½ tbsp. Maca Powder This gives it a slight caramel taste.
  1. Place can of coconut milk in the freezer for 10 min, remove and scoop out the solid contents — the coconut cream.
  2. In a pot over medium heat, melt together coconut cream, oil, and honey. Mix in shredded coconut and salt and remove from heat.
  3. Pour coconut batter into a parchment paper lined pan. Press batter down firmly and evenly.*
  4. Place the pan in the fridge for a couple of hours or overnight. Once the coconut batter is completely chilled and firm, lift the parchment paper out of the pan and cut the chilled batter out into bars.
  5. Melt the chocolate and coconut oil in a double boiler and gently dip each of the coconut bars in the melted chocolate. Transfer each coated bar onto parchment paper and allow the bars to harden in the fridge for a few hours before serving.**
  6. Store bars in an airtight container in the fridge using parchment paper to separate layers. These Keep for up to 2 weeks and also freeze well. They are enjoyable right out of the freezer.
*It is important to press firmly or the bars will crumble when you cut them.
**If you are short on time, you can just melt the chocolate, spread it over the chilled coconut batter and allow chocolate to harden in fridge for a few hours. Cut into bars with a slightly greased knife. Keep bars cool to avoid crumbling.

Hope to see you in September!


Wow, thank you so much Melanie! This recipe looks absolutely delicious, I can’t wait to try it. Full of healthy fats and I love how low in added sugar this is. I bet this can also be made with coconut nectar in place of the honey to make it vegan, and making the bars even lower glycemic.

I’m happy to see that there are three workshops that you can choose from if you can’t make it to all three. Though they all look great! Again, I hope to see some of you there, it will certainly be a deliciously good time…