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

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

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

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).

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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!

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

Much love, Amanda

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

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.

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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

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.

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!

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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!)

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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.

Heirloom Tomato Avocado Toast

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:

1. Toast bread.

2. Cut the garlic clove in half and rub cut side directly onto the warm toast.

3. Spread avocado onto toast.

4. Top with tomatoes.

5. Sprinkle some everything seasoning and drizzle good olive oil on top.

6. 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

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

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

Superfood Toast

This is one of my favorite snacks or a light lunch!

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!

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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.