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!

---

For recipes and more, find 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

---

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.

---

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

Healthy Blueberry Muffins

Dry Ingredients:

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

Wet Ingredients:

3 eggs

1/2 cup maple syrup

1 tsp vanilla extract

1/4 cup melted coconut oil, butter, or avocado oil

Juice and zest of 1/2 a lemon

1.5 cups of fresh or frozen blueberries

Pumpkin seeds, optional

Directions:

1. Preheat oven to 325 degrees. Line a muffin pan with unbleached cupcake liners.

2. Mix wet ingredients in a medium sized bowl. Mix dry ingredients separately and then combine with the wet ingredients.

3. Pour into prepared muffin pan and sprinkle with pumpkin seeds if desired. Set timer for 30 minutes. Almond flour is more moist and baking times can vary more. Start at 30 minutes and add a few minutes at a time after that. Insert a toothpick to test for doneness (when the toothpick comes out clean).

---

For food ideas 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!

---

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

Much love, Amanda

Strawberry Chocolate Chia Pudding

This recipe is adapted from the How Not To Die cookbook. It is sooo good. I’ve even served it with coconut whipped cream for an extra indulgent treat. You won’t know it is packed with so many wonderful foods!

*To make it more blood sugar friendly for those who need it, remove the avocado, only add a tiny bit of honey/maple syrup, and use some full fat coconut milk as fat helps balance blood sugar.

Ingredients:

1/2 ripe avocado

1.5 cups of organic strawberries (if using frozen, thaw first)

3 Tbsp raw cacao powder

2 Tbsp raw cashew butter (any nut butter will work)

1/3 cup honey or maple syrup

1.5 cups Cashew Milk

1/4 cup organic chia seeds

Optional: scoop of unflavored collagen or protein powder

Cacao nibs, fresh strawberries or raspberries for serving

Directions: Blend all ingredients besides the chia seeds until very smooth. Add chia seeds and blend just until combined. Immediately pour into large mason jar and refrigerate 8 hours or overnight until set.

---

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!

---

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

---

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

---

Healing Cabbage Leek Soup

Ingredients: 3-4 Tbsp avocado oil

2 Leeks

1 medium head of green cabbage

1 Turnip

8 Cups of Magic Mineral Broth or homemade/organic bone broth

4 cloves of garlic

2 cups of cannellini beans, cooked, drained and rinsed

2 tsp italian seasoning

1 Lemon

Sauerkraut, for serving

Homemade breadsticks, optional for serving

Directions:

1. In a large heated soup pot, add 3-4 Tbsp avocado oil. Add sliced leeks and cook, stirring frequently until they are a little soft. About 7-10min.

2. Add sliced cabbage (pot will be very full) and cook on low until it cooks down, stirring occasionally.

3. Add garlic, a sprinkle of sea salt, broth, Italian seasoning, and turnip. Cook on low for about 30min until all veggies are soft. Add beans.

4. Remove from heat and add the juice of one lemon and stir.

5. Serve with fresh sauerkraut on top!

---

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

With 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!

---

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

With love, Amanda

---

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.

Easy Vegan Mozzarella Cheese Sauce

Pizza is my favorite food so going gluten and dairy free was rather difficult. After trying every gluten and dairy free pizza and hating it, I took to making my own but couldn’t find any store bought vegan mozzarella cheese that I actually liked. Also, most of the store bought vegan cheeses are extremely processed with a few questionable ingredients. This mozzarella recipe is not only the best vegan mozzarella I’ve had, but its super easy to make and I can finally have pizza again!

---

Ingredients:

1.5 cups raw cashews

1 cup filtered water

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp sea salt

2 Tbsp arrowroot powder

Option: 1/4 tsp each of garlic and onion powder

Directions:

Add all ingredients to a high speed blender and blend! If no high speed blender, soak cashews in hot water for about an hour before blending.

Favorite ways to eat:

• 1. Great on pizza! Put under the broiler for a minute and it will get crispy and brown like regular cheese! My favorite crusts are:

  • Siete almond flour tortillas (SO good and a healthy low carb option)

  • Gluten free bagel, english muffin, or french bread

  • Cauliflower crust—purchased frozen from a health food store

• My homemade Pizza Muffins/Calzones

• 2. Add to pasta dishes. I love to do half this half Kite Hill ricotta for lasagna.

3. Pour on top of eggplant or chicken parm before baking.

• 4. Freeze any extra in a tiny mason jar and thaw out in the fridge overnight! You could also freeze in little balls (on a sheet pan before combining them or they’ll all stick together!)

---

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

With love, Amanda

---

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

---

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!

---

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!

---

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

With love, Amanda

---

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.

---

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.

---

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

With love, Amanda

Easy Cashew Milk

Ingredients:

2-3 Tbsp organic raw cashew butter*

3 Cups of filtered water

Optional: pinch of salt, vanilla, cinnamon, dates, honey

Directions:

Add all ingredients to a Vitamix or other powerful blender. Blend until smooth and store in a glass bottle in the refrigerator for 7 days (smell before each use it will start to smell sour when it’s going bad). Shake well before drinking.

-Taste it! Every nut butter is different. If it taste too watery, add more nut butter, and if it’s too rich, add more water. If you’re used to store bought nut milk, definitely add the optional ingredients!

*I have made this recipe with other nut butters but highly recommend using the linked raw cashew butter by Artisana for the milk as it is creamier and gets a much more “milky” consistency!

---

My favorite bottles for this (and my finished kombucha). I love how they remind me of old-fashioned milk bottles!

Favorite recipes with homemade cashew milk:

-Chia Pudding

-Grounding Elixir

-Hot Chocolate Oatmeal

---

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

With love, Amanda

---

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.

Embed Block

Add an embed URL or code. Learn more

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

---

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!

---

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.

---

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

With love, Amanda

---

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.