Mediterranean Quinoa Salad

This is a fantastic make ahead lunch or side dish!

Ingredients:

3 Cups cooked quinoa

1 Cup quartered cherry tomatoes

1 Cucumbers, diced

1/2 Cup halved pitted kalamata olives

1 Can of organic BPA-free chickpeas

1/2 Cup of chopped fresh herbs such as mint, parsley, and basil

1/4 Cup fresh lemon juice

1/3 Cup olive oil

1 Clove of garlic

Sprinkle of salt and pepper

Optional: 1/4 cup of dairy free feta OR organic sheep and goats milk feta (easier to digest than cow’s milk)

Want to customize it? Add avocado before serving for an extra healthy fat. Add a bunch of chopped curly kale (massage in a bowl with a squeeze of lemon juice and a pinch of sea salt to soften it first!) for a veggie boost!

Add all ingredients in a bowl and stir. Store in the refrigerator for 3-5 days. Enjoy!

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For recipes and more, find me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

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

Lazy "Huevos Rancheros"

1. Warm up 1/2 a can of organic BPA free black beans and a couple scoops of your favorite salsa

2. Slice avocado, scallion, lime

3. Fry the egg

4. Scoop bean mixture in a bowl, top with fried egg, more salsa, avocado, scallions, and a squeeze of lime! Serve with a grain free tortilla, Siete Almond Flour Tortillas are my favorite if you don’t make your own!

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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

Mediterranean Zoodles

Ingredients:

Avocado oil

2 cloves of garlic, minced

3 small zucchini squash (or 1 large), spiralized

1/4tsp dried Italian herbs

1/4 cup of chopped cherry tomatoes

1 Tbsp capers

Small handful of Kalamata olives

Juice of 1/4 lemon

Fresh herbs for serving: basil and parsley

Olive oil

Optional: If you’re making this as a meal and not a side, add some protein such as butter beans or canellini beans in the first step! You can also add organic grilled chicken, fish, etc.

Directions:

1. Place a large frying pan on medium heat. Once hot, add a little avocado oil and minced garlic.

2. Add zoodles and sauté a minute or two until they heat through.

3. Toss in tomatoes, capers, and olives and sauté just until heated.

4. Squeeze a little lemon juice and drizzle with olive oil. Toss and top with fresh herbs!

*Note: Make sure to not overcook the zoodles. They really only need a few minutes to heat up!

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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

O.G. Avocado Toast

Ingredients:

1 slice of toast (Simple Kneads is my favorite)

1/2 of a fresh avocado*

Thinly sliced organic cucumber

Everything bagel seasoning

Squeeze of lemon juice

Directions:

Toast the bread. Spoon the avocado flesh into a small bowl and mash with the lemon juice OR mash with a fork inside the avocado skin and top with lemon juice (I can’t be the only one who doesn’t like doing dishes). Spread avocado on the toast, add sliced cucumbers, and sprinkle on everything bagel seasoning!

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*A trick to always have fresh avocados: I buy several at a time while they’re hard (unless it’s the rare occasion I get a perfectly fresh one at the store) and store a few in the fridge and a few on the windowsill in my kitchen. After usually 2 days at room temp, they are perfect and buttery smooth. As I eat the room temp avocados, I pull a new one out of the fridge to sit at room temp.

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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

Strawberry Balsamic Dressing

For the salad:

4 cups of washed organic Frisée lettuce (spinach, mesclun, any other salad green will work!)

3/4 cup sliced organic strawberries

1 avocado, sliced

1/4 cup of pumpkin seeds (or pistachios)

Hemp Hearts

For the dressing:

1 cup organic strawberries

1/4 cup balsamic vinegar

1 Tbsp shallot

1 teaspoon honey

1 teaspoon dried Italian herbs

1 teaspoon Dijon mustard

1/2 teaspoon poppy seeds (if you don’t have poppy seeds, sprinkle some chia seeds on the salad right before eating, otherwise they’ll hydrate and get jelly)

Directions:

1. Toast the pumpkin seeds on the stove with a little bit of avocado oil and sea salt. I do this in a small frying pan on medium heat.

2. Blend all of the dressing ingredients together and then stir in the poppy seeds.

3. Add salad ingredients to a bowl. Top with toasted seeds, dressing, and Hemp Hearts!

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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