Cashew Queso

1 Cup of raw cashews

1/8 cup of chopped white/yellow onion

1/4 tsp. garlic powder

1 Tsp apple cider vinegar

3T nutritional yeast (try to find one without folic acid and synthetic vitamins if possible)

1/2 tsp. taco seasoning

1 tsp lemon juice

Sprinkle of salt and pepper

Dash of paprika for color

A little bit of dijon mustard

1. Pour boiling water over cashews and onion. Let sit at least 20min and then strain.

2. In a blender or food processor, add the strained onion/cashew, and remaining ingredients except salt and blend. Add water a little bit at a time until smooth. Scrape down sides or use the tamper thing if needed. Add salt to taste.

3. Enjoy! Store in the refrigerator for 3-5 days (tip: things in the back of the refrigerator will last longer because it is colder back there than the door)

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This delicious recipe was created by my sister, Ally! It is very easy to throw together and customize. Great on tacos, tortilla chips as nachos, buddha bowls, roasted cauliflower, you name it!

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For more food ideas and health tips, follow me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Granola Bars

Ingredients:

1 Cup peanut, almond, or cashew butter

1/2 Cup honey

1 Teaspoon vanilla extractSprinkle of sea salt

1 Cup hemp hearts (shelled hemp seeds)

1.5 Cups organic oats

1/3 Cup mini chocolate chips

Pumpkin seeds, optional

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1. Mix together all ingredients in a large mixing bowl.

2. Different nut butters have different consistencies… If the mixture seems too wet, add some more oats. If it seems too dry, add more nut butter.

3. Press into a 8x8 pan lined with parchment paper (for easy cleaning/removal). Press down firmly with a spatula to make the granola bars stick well.

4. Refrigerate for at least an hour and slice into granola bars. Store in the refrigerator.

*These freeze well if you want to meal prep, double the recipe, make in a 9x13 pan and freeze half.

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

Nut Butter Honey Bites

Ingredients:

3/4 cup organic* oats

1/4 cup peanut or almond butter

1/4 cup honey (or agave for vegan)

1/4 cup pumpkin seeds (any nut/seed should work!)

Directions:

Place all ingredients in a food processor and process until combined/until it forms a ball.

Use fingers to press into a parchment lined baking dish (I use an 8x8). (Wet fingers if it is too sticky!)

Place in fridge for at least 30 minutes.

Remove parchment from baking dish and cut into little cubes. Store in the fridge up to 4 days.

*oats contain some of the highest levels of residual glyphosate so I suggest always buying organic oats!

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

Much love, Amanda

Basic Chia Pudding

Ingredients:

1 cup of homemade cashew milk or your favorite non-dairy milk

3 Tbsp chia seeds

1/4 tsp vanilla

1 tsp agave or maple syrup or a little jam for sweetness

Directions:

Combine the milk, chia seeds, vanilla, and agave into a mason jar. Add lid, SHAKE well. Add toppings now or right before serving. Shake or stir right before eating to make sure it’s evenly mixed!*

Favorite Variations:

1. Chopped fresh mango & fresh mint

2. Frozen sweet cherries & sliced almonds

3. Berries & granola

*TIP: add a spiral whisk from a shaker bottle to the mason jar to help mix!

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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.

Pizza Muffins (or Mini Calzones)

If you’re looking for a healthier or vegan/gluten free version of those frozen pizza bites or pizza pockets, look no further! I try to keep my recipes very simple but this one is an exception. There are a lot of steps but I promise it is well worth it! And if you mess it up (like I did a couple times while creating the recipe, it will still taste amazing! I ended up with biscuits stuffed with filling and even those were great. Because of the effort required to make these, this recipe makes a lot! I freeze most of them to be able to pull out for a quick snack.

Dough:

1.5 cups full fat coconut milk*

1/4 cup ground flax seed

4 cups blanched almond flour

4 cups arrowroot powder (or tapioca starch)

2 tsp baking powder

1 tsp sea salt

ice water

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Filling:

1 3/4 cup of your favorite cheese (Kite Hill ricotta mixed with my homemade mozzarella is my personal favorite)

1 1/2 cup of your favorite tomato sauce

1 Tbsp dried italian herbs

2 tsp avocado oil

1 tsp salt

+Any of your favorite pizza toppings, broken into tiny pieces

*If using canned coconut milk, shake it well before opening to avoid separation. Warm it up a little if it is chunky or separated!

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Directions:

1. Add coconut milk and ground flax seeds to a large mixing bowl (see note above about coconut milk). Whisk and let sit for a few minutes.

2. Gradually add arrowroot powder to the coconut milk mixture, stirring frequently. Add Baking powder, salt, and almond flour and stir until well combined. Add a tablespoon or two of ice water until a workable dough forms. Knead by hand or use the dough hook attachment for your mixer if it isn’t mixing well.

   Note: if it is horribly sticky or looks nothing like dough but you did follow the recipe, don’t worry and read below.

3. To make the filling: add all ingredients to a bowl and mix well.

4. Preheat the oven to 375F.

5. Work in sections. Take out about 1/4 of the dough to start and roll out in between parchment paper until its about 1/4in thick. If it is hard to work with, refrigerate or pop in the freezer for a minute.

   Note: If it is really difficult to roll out or just sticking to the paper, use arrowroot powder on your hands and roll it out like you would a pie crust on a floured surface!

6. At this point, you can get creative. See photos below!

   -Use a mug to cut the dough into circles to place in an oiled muffin tin. The circles should be big enough to cover the bottom and sides of the muffin. Press the dough around to fit the muffin cup, then add filling. You may add a smaller circle “lid” of dough or scrap pieces of dough on top (see picture below).

   -Use a bowl to make circle cut outs to place on a cookie sheet. Add filling to half of the circle, fold over, and seal with a fork.

   -If your dough is a disaster or you simply want to be lazy, spoon a little dough into an oiled mini muffin tin, spread out with your fingers, and add some filling! I promise they will still taste AMAZING. Yes, I’m speaking from experience from that time I forgot about the dough in the freezer…

7. Once all of the pizzas are done being assembled, brush the top with a little coconut milk and ground flax seed to mimic an egg wash and help the top get a nice golden brown (optional). Use a fork to poke holes in any that need it to prevent pizza explosions!

8. Bake at 375F for about 25-30 minutes or until they feel hard to the touch!

Cut outs from a small bowl to make the calzones.

Added filling to half of the circle and folded over. Crimp with a fork.

Looks messy but an easy way to use extra bits of dough! You could also add a smaller circle on top as a “lid” just poke holes in it.

Finished pizza muffins. YUM!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Your True Peace

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.

Beans and Greens Dip

Ingredients:

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

*Any greens will do. I’ve done dinosaur kale, curly kale, spinach, etc.

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Directions:

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.

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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