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

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

Chocolate Walnut Pie

This recipe is for my popular chocolate walnut pie. It’s always a huge hit at Thanksgiving and although it’s not as clean as some of my other recipes, it’s a great option for the holidays! We’ve done Thanksgiving at someone else’s house the past several years and this is always my go to dessert! Not only is it a huge hit, but people always want the recipe so here I am sharing it. Enjoy!

Note: If you already have a favorite pie crust, use it! This gluten free pie crust tastes great but isn’t the easiest to work with. See my photos below on how I manipulate it in an easier way than rolling it out.

For the crust:

1 1/4 Cup gluten free all purpose flour or a mix of equal parts oat flour, millet flour, and almond flour

1 Tablespoon coconut sugar

1 Teaspoon sea salt

1/2 cup of cold butter of your choice (I used Miyokos)

2 Teaspoons apple cider vinegar

For the Filling:

3 Eggs (for a vegan version, flax eggs work okay but it turns out a little flatter so I’ll add extra walnuts/chocolate chips)

3/4 Cup of coconut sugar

1/2 Cup of real maple syrup

1/4 Cup of avocado oil OR melted coconut oil

1 Tablespoon vanilla extract

1/2 Teaspoon sea salt

1 1/2 Cups chopped walnuts

1/2 Cup of chocolate chips (I used Enjoy Life)

Optional: 2 Tablespoons of bourbon or spiced rum for extra flavor

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Directions:

1. Make the crust. Add the flour, sugar, and salt to a food processor and pulse to combine. Add the butter and pulse until it is broken into tiny pieces. Add the vinegar and 1 Tablespoon of ice water at a time until it starts to come together. It should still be a little crumby, but stick together when you try to form it. (Note: if you don’t have a food processor, a pastry blender or simply your hands will work!)

2. Scoop the dough out onto a piece of parchment paper and set on a pan. Place in the fridge while you make the filling. (See photo).

3. Preheat the oven to 425 degrees.

4. Make the filling! In a large bowl, whisk together the eggs, coconut sugar, maple syrup, oil, vanilla, salt, walnuts, chocolate chips, and bourbon/rum if you’re using it. Set aside.

5. Take the dough out of the fridge and place the dough ball directly into your pie plate. You can oil the pie plate if you wish but I’ve found that there is enough butter in the crust itself to prevent any sticking.

6. This part is different than most crust recipes, but believe me, it’s easier than trying to roll out the dough and transfer to a pie plate! Using your fingers, gently press the dough around the pie plate, guiding it to fill all areas. (See photo).

7. Place the pie plate in the fridge for a minute and give the filling another stir (see photo). When you’re ready and the oven is preheated, pour the filling into the pie plate. Reduce the heat to 350 degrees and bake for 55 minutes, or until the edges are golden brown and the filling feels firm to the touch. Let cool completely before serving.

Filling

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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.

Banana Protein “Milkshake”

1 cup homemade cashew milk OR water + a couple tablespoons of nut butter of choice

1 tsp vanilla extract

1 frozen banana

1-2 scoops of your favorite unflavored collagen or your favorite protein powder

A few ice cubes

Optional: cinnamon, dates, scoop of nut butter

—Blend all ingredients in a high powered blender and serve!

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.

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.

Chocolate Avocado Cookies

The most fudgy, rich chocolate cookies! SO good.

Ingredients:

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

Directions:

1. Preheat oven to 350°.

2. 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.

3. Stir in chocolate.

4. 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).

5. 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.

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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 buy using my link (at no cost to you). It doesn’t influence which products I recommend and it never will.