Dragonfruit (Pitaya) Smoothie:
1 cup frozen pitaya
1 banana
1 kiwi
1 cup of water or coconut water
1 Scoop of unflavored collagen
*Dragonfruit is very high in antioxidants, can help improve blood sugar, and contains many vitamins and minerals to support immunity.
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
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
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!*
Chopped fresh mango & fresh mint
Frozen sweet cherries & sliced almonds
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.
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.
3. Pour on top of eggplant or chicken parm before baking.
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.
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.
Directions:
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.
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.
To make the filling: add all ingredients to a bowl and mix well.
Preheat the oven to 375F.
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!
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…
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!
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
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!
When it is tomato season, you find every delicious way to enjoy your harvest! This tastes like bruschetta meets avocado toast…and it’s glorious.
Ingredients:
1 clove of fresh garlic, peeled
1/2 ripe avocado, mashed
1/2 of a medium size heirloom tomato, diced
Everything bagel seasoning
EVOO
1 Slice of Simple Kneads GF sourdough bread
Directions:
Toast bread.
Cut the garlic clove in half and rub cut side directly onto the warm toast.
Spread avocado onto toast.
Top with tomatoes.
Sprinkle some everything seasoning and drizzle good olive oil on top.
Enjoy!
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
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
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:
Place a large frying pan on medium heat. Once hot, add a little avocado oil and minced garlic.
Add zoodles and sauté a minute or two until they heat through.
Toss in tomatoes, capers, and olives and sauté just until heated.
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!
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
The most fudgy, rich chocolate cookies! SO good.
3/4 cup mashed avocado (about 1 1/4 avocado)
1/2 cup coconut sugar
1/2 of a ripe banana OR 1 egg
1/2 cup raw cacao powder
1/2 teaspoon of baking powder
1/4 cup mini chocolate chips
1/3 cup chopped dark chocolate bar or larger chocolate chips
Preheat oven to 350°.
In a food processor (a mixer with the whisk attachment would also work), pulse the avocado and coconut sugar. Add banana and pulse until really well combined. Add the cacao powder and baking soda and pulse.
Stir in chocolate.
Using a cookie scoop, drop cookies onto a cookie sheet lined with unbleached parchment paper. Flatten a little (they don’t spread out while baking).
Bake 9-11 minutes. Flatten with a spoon or flat spatula halfway through cooking for a thinner cookie!
**I suggest freezing them so you’ll always have a healthy sweet treat on hand. These make awesome ice cream sandwiches or heat one up and serve over ice cream for a brownie sundae effect! Nada Moo ice cream is my favorite non-dairy vanilla ice cream!
The best ice cream cookie sandwich!
Raw cacao provides us a lot of antioxidants, nutrients, and can even help reduce stress and make us feel good! (1) Make sure to use raw cacao instead of cocoa powder which isn’t as pure and is usually sweetened. Coconut sugar is a natural sweetener that replaces sugar very well in baking and is much lower on the glycemic index than most natural sugars.
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.
2-3 Tbsp organic raw cashew butter*
3 Cups of filtered water
Optional: pinch of salt, vanilla, cinnamon, dates, honey
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.
*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!
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.
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
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.
Add avocado oil to a large frying pan or cast iron. Add corn and cook until lightly charred.
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.
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.)
Fill each tortilla with the squash mix and a little salsa.
Serve with avocado on the side or in the tacos. Top with yogurt , lime juice, cilantro and chopped scallions.
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
Chickpea pasta with brazil nut mint pesto and roasted veggies
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:
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.
Boil water for pasta and cook according to directions.
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.
Once pasta is done, strain it and toss in pesto and roasted veggies. Grate some lemon zest over top if you’re feeling fancy!
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
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.
The World’s Greenest Smoothie
green juice (without the juicer)
Ingredients:
5 cups loose packed organic baby spinach
1 head organic romaine lettuce
1/2 organic cucumber
Juice of 1 organic lemon
1.5 cups filtered water
2 stalks of organic celery
handful of ice
Optional: organic kiwi, pear, orange, or grapefruit, or apple
Directions:
Add water to your blender. Wash and tear the romaine (I use a twisting motion with my hands to tear it into thirds). Add spinach until the blender is full. Blend. Add cucumber, celery, lemon juice, and ice. Blend and taste. If you don’t love the fresh green flavor, add some fruit! Otherwise, enjoy!
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic LIving
With love, Amanda
Grounding Elixir
Ingredients:
12oz of homemade cashew milk (any milk will work!)
1/2 tsp ground cardamom
1/2 tsp cinnamon
1/4 tsp Ashwagandha powder (or 1 dropperful of ashwaghanda tincture)
1/2 tsp honey or agave
Directions:
Heat the milk in a small pot on the stove. Mix in spices and honey. Serve with a cinnamon stick if you have one (it also doubles as a straw)! Relax and sip the day’s stress away.
*Ashwagandha is what I call nature’s Valium. It has a very calming effect on the body and has been shown to reduce anxiety and help with insomnia. If you haven’t heard of it, you need to add it to your medicine cabinet asap! Cardamom is one of my favorite spices. It has many health benefits and has antidepressant and anti anxiety effects. Cinnamon is uplifting and warming. It has many benefits including improving digestion and Qi circulation (according to Traditional Chinese Medicine).
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.
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:
Cook rice to package directions. I love forbidden black rice by Lotus Foods!
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.
Slice avocado, cucumber, and cabbage and set aside.
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
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
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!
*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.
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
Ingredients:
1 slice gluten free bread (Simple Kneads is my favorite)
2 Tbsp of your favorite nut butter (Nuttzo nut and seed butter is my favorite)
1 Tbsp goji berries
1 tsp cacao Nibs
Additional optional toppings: agave nectar, hemp hearts, nuts, banana)
Directions:
Toast the bread, spread on nut butter, and top with whatever you’re feeling like today!
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.
