Italian Quesadillas

Recipe adapted from “Chloe’s Vegan Italian Kitchen” cookbook

Ingredients:

1 (15oz) can of white beans, rinsed and drained

1/4 cup olive oil

1 Tbsp water

1 Tbsp lemon juice

1 garlic clove

sea salt and pepper, to taste

Grain free tortillas (I like Siete almond flour tortillas which can usually be found in the freezer section of a grocery store)

1/2 cup chopped sun dried tomatoes

2 sliced avocados

Fresh basil and/or parsley, chopped (just sprinkle with a tiny bit of dried italian herbs if you don’t have any fresh)

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1. Combine the beans, olive oil, water, garlic, and lemon juice in a food processor and pulse until smooth. Add salt and pepper to taste.

2. Generously spread the bean mixture onto a tortilla, top with sun dried tomato, sliced avocado, and fresh or dried herbs. Place another tortilla on top.

3. Add a little bit of avocado oil (or another high heat cooking oil) to a hot pan. Using a spatula, carefully place the quesadilla onto the pan. Let cook 1-2 min or until browned and crispy. Carefully flip over the quesadilla and cook on the other side.

4. Add a little more oil and repeat step 3 until you use up the filling ingredients, this recipe usually makes 4 quesadillas.

5. Use a pizza cutter or a sharp knife to cut quesadillas into quarters. Serve and enjoy!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Vegan Kale Basil Pesto

Vegan Kale Basil Pesto served with zoodles and butter beans.

Ingredients:

1/2 cup cashews

2 garlic cloves

1/2 tsp sea salt

pepper

2 cups of raw kale, packed tightly*

1 cup of basil leaves

2 Tbsp of lemon juice

1/2 cup of quality olive oil

optional: 1 tsp nutritional yeast

*spinach or another green can be used instead of the kale!

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1. Add cashews and garlic to a food processor and process for a minute until evenly combined.

2. Add salt, pepper, kale, basil, lemon juice, and nutritional yeast (if using) and process until well combined.

3. Slowly drizzle in olive oil, scraping down the sides if needed.

4. Taste it! Feel free to add more lemon juice, nutritional yeast, etc. Enjoy!

Basil pesto is my personal favorite, yet it is hard (or expensive!) to get enough basil to make pesto. I find that using another green such as kale or spinach still allows the basil to shine while also making it more nutrient dense!

For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

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NOTE: THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAY RECEIVE A SMALL COMMISSION FROM PRODUCTS THAT YOU BUY USING MY LINK (AT NO COST TO YOU). IT DOESN’T INFLUENCE WHICH PRODUCTS I RECOMMEND AND IT NEVER WILL

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Sweet Potato Kale Stir Fry

I didn’t even know what to name this...the easiest, most delicious dinner that will become a weekly staple for your family! This is so quick to throw together and the flavor is amazing. See my tip at the end of this for how to make this an even faster dinner!

Ingredients:

Serves 2-3 but is very easy to double (or triple)!

Avocado or coconut oil

1 sweet potato (or frozen cubed sweet potato)

1 organic lemon

1 packet of cooked brown and red rice* or any leftover whole grain rice

1 bunch of organic kale* washed, destemmed and torn

1/2 cup of organic butter beans, cooked

Tamari Soy Sauce

Optional: toasted pepitas, slivered almonds, sesame seeds, etc for serving

*Any cooked rice/grain will do. These packets are my favorite for flavor and texture in this dish! Any variety of kale works but if you don’t have kale on hand, ANY green will do! Keep in mind spinach cooks way faster.

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Directions:

1. Peel sweet potato if desired (there are lots of nutrients in the skin but it’s totally personal preference). Cut up into very small chunks.

2. Heat a large pan to medium heat. Add oil. Add chopped sweet potatoes and cook until tender.

3. Add kale and cook a couple more minutes until the kale softens.

4. Add more oil if needed and then add rice and beans.

5. Add lemon juice and soy sauce to taste. Stir until combined and until kale is to your liking.

6. Serve with toasted nuts or seeds.

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Cut sweet potato in tiny cubes (larger cubes will just take longer to cook). Add sweet potatoes to a heated, oiled pan.

Once sweet potatoes are tender (taste one!), add torn kale. Make sure to remove the tough stems.

Add more oil if needed. Add rice, lemon juice, and soy sauce and saute for a minute until rice is warmed through. Serve with toasted nuts or seeds. Enjoy!

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**To prep ahead of time, poke holes in sweet potato with a fork and bake in the oven at 425 for 40 min or until fork tender. You could also poke holes in it and microwave in a pinch. Then cut into cubes. If you do this, add everything at the same time and it will literally take 5 minutes!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

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This post contains affiliate links which means I may receive a small commission on products you purchase via my link (at no cost to you). This doesn’t affect which products I recommend and it never will!

Squash Tacos

Ingredients:

1 Tbsp avocado oil + 1/4 cup to fry tortillas (optional)

2 Garlic cloves

1 Shallot

1 Cup organic non-GMO corn kernels

6-7 Tiny or 2-3 large organic yellow squash sliced in half moons

Your favorite tortillas (Siete almond flour tortillas are awesome)

1 Avocado

2-3 Tbsp of your favorite salsa

1 Organic lime

Optional:

1/4 Cup chopped scallions

Unsweetened coconut milk yogurt

Fresh Cilantro

Note: if making as a dinner/meal, add some protein. Black beans, organic grilled chicken, fish, etc.

Directions:

1. Add avocado oil to a large frying pan or cast iron. Add corn and cook until lightly charred.

2. Add garlic, shallot, and squash to the pan. Add a dash of salt and pepper and cook until tender. Add a squeeze of lime juice.

3. Fry the tortillas on the stove with avocado oil if you wish (1/4 cup avocado oil in a small frying pan and fry each tortilla until crispy but still soft in the center.)

4. Fill each tortilla with the squash mix and a little salsa.

5. Serve with avocado on the side or in the tacos. Top with yogurt , lime juice, cilantro and chopped scallions.

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Pasta with Brazil Nut Mint Pesto

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Chickpea pasta with brazil nut mint pesto and roasted veggies

Did you know? Brazil nuts are the number one food source of Selenium and are a protein rich superfood. Selenium levels have already been shown to positively impact survival rate of Covid-19. (1)

Ingredients:

1 package of Banza chickpea pasta (cavatappi is my favorite)

1 medium organic zucchini

1 cup of organic cherry tomatoes

1 tsp avocado oil

For the pesto:

1 garlic clove

1 organic lemon

1/2 cup of organic fresh mint

2 cups of organic spinach

1/2 cup of Brazil nuts

3 Tbsp extra virgin olive oil

Directions:

1. Cut zucchini in half and slice into 1/4in slices. Add zucchini and whole cherry tomatoes to a rimmed cookie sheet. TIP: I add the veggies in a pile in the middle of the pan and then pour avocado oil over top, stir with my hands and spread out (to save a dish). Add salt and pepper. Roast at 400 for 13-15min.

2. Boil water for pasta and cook according to directions.
   

3. In a food processor, add garlic, mint, spinach, the juice of one lemon and Brazil nuts. Pulse until combined and then slowly add olive oil and pulse until smooth. Salt and pepper to taste.
   

4. Once pasta is done, strain it and toss in pesto and roasted veggies. Grate some lemon zest over top if you’re feeling fancy!

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Enjoy! Connect with me on Instagram @yourtruepeace or join my Facebook groupHealthy Holistic Livingfor even more food ideas and all of the positive vibes!

With love, Amanda

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Note: This post contains affiliate links which means I may receive a small commission from products that you purchase via my link (at no cost to you). It doesn’t influence what items I recommend and it never will.

Black Rice Buddha Bowl

Ingredients:

1 cup black rice

1 zucchini

1 small shallot

1 tsp avocado oil

For the topping:

1 1/2 avocados

1/2 cucumber, sliced

1 cup shredded purple cabbage

2 Tbsp lemon juice (divided between bowls)

1 Tbsp pumpkin seed oil (divided between bowls)

3 Tbsp chopped macadamia nuts

Sauce: your choice but in my opinion a buddha bowl needs sauce! Try hummus, cashew queso, or green goddess dressing

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Directions:

1. Cook rice to package directions. I love forbidden black rice by Lotus Foods!

2. Heat avocado oil on medium heat in a medium sized pan. Add zucchini and shallot, salt and pepper and cook until tender, about 7 minutes.

3. Slice avocado, cucumber, and cabbage and set aside.

4. When the rice is finished, assemble bowls with rice and top with the veggies. Squeeze on some lemon juice and sprinkle with some chopped macadamia nuts. Drizzle on some pumpkin seed oil and enjoy!

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Black rice, also known as forbidden rice, has a beautiful deep purple color. It is rich in antioxidants, fiber, and contains more protein than any other rice.

Pumpkin seed oil is a rich, luxurious oil to use as a finisher on dishes. It has a delicious pumpkin seed flavor and rich green color.  It also contains a lot of antioxidants in addition to healthy omega 3 and 6 fatty acids.

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

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Note: This post contains affiliate links which means I may receive a small commission from products that you purchase via my link (at no cost to you). It doesn’t influence what items I recommend and it never will.