2 Cups Kale
1 Cup Water
2 Cups fresh or frozen pineapple chunks
Protein: collagen, 2Tbsp hemp hearts, etc
1 Banana
1 tsp Grated Fresh Ginger or a sprinkle of dried ginger powder
**If using fresh pineapple, add some ice for consistency!
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 served with zoodles and butter beans.
Add cashews and garlic to a food processor and process for a minute until evenly combined.
Add salt, pepper, kale, basil, lemon juice, and nutritional yeast (if using) and process until well combined.
Slowly drizzle in olive oil, scraping down the sides if needed.
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
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:
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
Optional: toasted pepitas, slivered almonds, sesame seeds, etc for serving
Directions:
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.
Heat a large pan to medium heat. Add oil. Add chopped sweet potatoes and cook until tender.
Add kale and cook a couple more minutes until the kale softens.
Add more oil if needed and then add rice and beans.
Add lemon juice and soy sauce to taste. Stir until combined and until kale is to your liking.
Serve with toasted nuts or seeds.
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!
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
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!
1 Tbsp avocado oil
1 Bunch of organic kale (washed and thick stems removed)*
2 Cloves of minced garlic
Juice of 1/2 lemon
1 {BPA free} can or box of cannelini beans
Heat a large frying pan over medium heat. Add avocado oil and garlic and saute 1-2 minutes. Add torn kale and saute until tender, about 5-7 minutes while stirring.
Add sauteed greens to a food processor and process until only small pieces remain. Add beans and lemon juice and puree.
Feed to baby with a spoon or after it’s refrigerated, drop little balls on their high chair tray and let them feed themselves. This is also good with crackers for adults (add salt and more lemon juice if desired) and can be made ahead and frozen in little 4oz mason jars.
With love, Amanda
