What if you could accomplish more by doing less?

Christian women entrepreuer

I see you, my sister.

You’re a high achiever with a big heart, driven to accomplish your purpose for Jesus. Wildly passionate about making a difference in this world for the people most important to you – your family, your friends, your clients – daily, you press on, challenging yourself to do more, to be more.

And yet.

At the end of the day, you lay your head on the pillow with a sense of coming up short. Again. That somehow you missed out on the most important thing. It was there before you, but you couldn’t quite get your arms around it. 

You review the day and recount all the things you didn’t do or feel you didn’t do well. You make a promise and commitment that tomorrow will be different. Better. But whenever you try to slow down, your mind immediately loads up all the things you should be doing. Never mind the added dose of “Christian guilt” you experience because you know you are called to serve and lay down you life for others.

This exhausts you, frustrates you and is robbing you of the deeper joy and peace you seek. 

It’s exactly why I created this 7 Day Slow Down Challenge.

Because women of purpose – that’s you! – find it hard to do less, to slow down. It feels so counter to your very nature…like an ill-fitting shirt that causes you to squirm in discomfort. One you tug at it in an attempt to smooth into place. 

Yet I’ve found, as multi passionate entrepreneurs who want to glorify the Lord in all we do, we need this. 

We need to slow our hustle enough to hear the still, small voice of God. The One that guides us, fills us full to overflowing and sings of His great delight in us even when we make mistakes, feel we’re failing Him and even when we’re doing nothing at all.

If you feel God has been tapping you on the shoulder about slowing down to better receive His refreshment and direction (or maybe sending you bold messages), then join me in this seven day Slow Down Challenge.

slow down challenge

Here are the highlights:

  • The challenge runs July 27-August 2
  • Short video message/devotional for each day (via email)
  • Workbook with journal prompts to capture your journey
  • Three group coaching calls via Zoom at the beginning, middle & end

To join the 7 Day Slow Down Challenge, all you need to do is click here and sign up.

Fear not.

I’m sure you’ve been inundated with all the emails, messages and news stories on the Coronavirus. I’m right there with you.

However, since most of what we’re hearing is either telling us, directly or indirectly, “to be afraid” or to be “very concerned” or “extremely worried,” I think we also need to hear the messages that tell us to do the opposite. That may sound counter-intuitive or like I’m advising you to throw caution to the wind, but it isn’t and I’m not.

Keep reading to see why…

Ironically (or not), fear is the very topic God had me teach on in the women’s Bible Study during our mission trip to the Dominican Republic last week. It’s only hitting me now why it was so important for me to speak on our fears. And worries. And anxieties. Because they clearly are running at a fever high pitch in the world right now.

(Choosing that topic is not a coincidence. It’s an all-knowing God knowing exactly what we need before we know we need it.)

Why am I sharing this?

Because if God tells us not to fear and He knows everything we will face, then we need to trust there are reasons for this. Also, in a time where our immune systems are our defense against this wily virus, stress and anxiety are two things that are guaranteed to weaken it.

So if we choose to give into fear and anxiety and let our stress levels rise, we become more susceptible to the very thing we’re trying to avoid and fight. (Pretty sure, this is just one of the reasons God tells us not to fear. Just sayin’.)

Which is why, if you’re feeling stressed and anxious either about the virus itself or how the realities of it will impact your daily life and livelihood and you want to experience more peace and want to keep your immune system – and your faith – strong, I have two things for you:

  • My 5-day email series, From Stressed to Centered, that is designed to bring you more energy and more peace in just 10-minutes per day. Click this link to get started with that.
  • An invitation to receive the Bible Study I put together on fear so you can see what the Bible says, why we fear and why God tells us not to. If you’d like to take me up on this, comment below or fill out the form here.

Lessons from the home gym: Is your inner perfectionist holding you back?

christian health coach

Inner perfectionist? This is for you. #mondaymotivation

It may not look like it, but this is my workout space.

It’s shared with a drum set, tools, things we store and it’s in a creepy century-home basement. It ain’t pretty and isn’t perfect and it feels embarrassing to share.

But it’s where the work happens.

Not just the literal work of working out. It’s so.much.more than that.

It’s the work of choosing to:

  • sweat it out to become stronger instead of sitting in the comfortable places
  • be okay with modifying moves that would otherwise cause injury even though I really want to go all out
  • believe that tiny steps toward a goal are to be celebrated instead of an excuse to give up or get down on myself that I’m not making massively impressive leaps and bounds
  • accept the imperfect setting and being grateful for it
  • be kind to myself and appreciate what my body can do instead of what it can’t
  • have a spirit of play with my workout schedule and approach so that it feels like it’s working with my life instead of against it

The inner perfectionist in me has to fight this battle daily and it’s held me back for far too long.

Which is why, if you also struggle with setting crazy high standards for yourself and battle your own inner perfectionist, I want to encourage you that it’s oooohh.kay. to accept the #perfectlyimperfect.

The world won’t end if you don’t get it right all the time or if your progress, your space, your dream doesn’t feel impressive “enough.”

It doesn’t have to.

The important thing is for you to keep getting up, getting in the ring, gritting it out and leave the results up to the Lord.

Yes?

Right!

Action step for today: Share with us one perfectly imperfect action that you will take today that will bring you one step closer to your goal.

Want to connect on the daily? Find me over on Instagram.

Looking to dive deeper into what’s been holding you back in your health? Fill out the contact form and tell me you’re ready for a breakthrough along with the best way to reach you and I’ll be in touch.

5-ingredient vegan walnut pesto over zucchini noodles (vegan, gluten free, paleo)

vegan pesto pasta with zucchini noodles

Yep, it’s been waaay too long since I posted, but there’s a good reason for that.

If you saw my last post, you’ll know that I started on something new earlier this year. The name change of this online space was just the first hint of that! Since enrolling in my health coach training program, I’ve become even more excited by the possibilities for transformation that I can bring to my clients…and to you!

This online space will take a little catching up to what’s been happening “behind the scenes” since March. For now, I’m content not to rush it. In the end, it will mean better content for you and a space that feels authentically me.

Now about this recipe…

We’re in the thick of a heat wave and my enthusiasm for cooking over a hot stove in a house that lacks central air is way down. I’m not complaining though!

Instead, I’m using it as an opportunity to experiment with a summer meal plan and easy to prepare, refreshing recipes, like this vegan walnut pesto over zucchini noodles.

Here’s what I love about this dish:

  • It’s quick to prepare (the zucchini noodles take less time than cooked noodles!)
  • The vegan walnut pesto adds a boost of plant-based protein
  • You can serve the zucchini noodles warm or cold. Serve cold for a crunchier noodles. Pour warm water over them, then drain, for softer, warm noodles.
  • The zucchini noodles are an easy way to cut out carbs
  • It’s fun to make
  • You don’t need a stove

If you don’t have a spiralizer, you can use a cheese grate or slice the zucchini into long strips. This takes longer and isn’t as fun. However, it’s what I did the very first time I tried this since I didn’t want to buy a kitchen gadget without knowing if I’d like the results.

I found my first spiralizer at Whole Foods for only $5. More recently, I upgraded to a bigger spiralizer from Target (but you can find it a little cheaper here on Amazon *affiliate link)because it’s bigger and has three noodle shape/size options.

While I love this vegan walnut pesto for a cold supper option, my traditional pasta sauce also works well with these noodles, or even mix the two together!

*BONUS TIP: If you aren’t sure how you’ll feel about these zucchini noodles, and especially if you’re serving them to children for the first time, you can mix these in with spaghetti noodles. It’s what I do for my kids! Simply cook the noodles according to package directions and then add the zucchini noodles to the water just before you’re ready to drain the pasta. (BTW, I love the brown rice spaghetti noodles from Aldi)*

Five-ingredient vegan walnut pesto with zucchini noodles
Prep Time
15 mins
 

A quick and easy that's perfect for hot summer days...or when you want to shake things up for pasta night.

Course: Main Course
Keyword: vegan summer recipe, vegan walnut pesto, zucchini noodles
Servings: 2 adults
Author: Andrea Anderson
Ingredients
  • 1.5 cups of basil
  • 1/2 cups of walnuts
  • 2 garlic cloves
  • 1/8 tsp salt
  • dashes of freshly ground pepper
  • 3/4 tsp nutritional yeast optional
  • 1-2 medium small zucchini
Instructions
For the zucchini noodles
  1. Thoroughly wash the zucchini and cut off the top (the end that attaches to the stalk). Place in spiralizer and turn to form noodles. For crunchier noodles, leave cold. For softer noodles that will feel closer to spaghetti, heat water in a kettle, pour over noodles and soak for 1-2 minutes. Drain, then portion into bowls or onto plates.

For the vegan walnut pesto
  1. Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.
Recipe Notes

*See post for additional tips and serving ideas

Wildberry Press is now Andrea Leigh Co

If you’ve been wondering why it’s been a little quiet ’round here, this is the first hint of what I’ve been working on. Actually, to be more accurate, what God has been working in me.

 

If you love stories, read the whole post. If you’re just into snapshots, here’s the bite-sized summary:

  • I will continue to share plant-based, no added sugar recipes.
  • But while I love sharing recipes. I want to give you more of what leads to a transformation in your health and life. Soooo…expect to see more content, products, opt-ins, etc along those lines.
  • I’m no longer trying to position this online space exclusively as a food blog so the name “Wildberry Press” no longer feels like it works with this new direction.
  • Since my VIP newsletter readers are my tribe, I will be sharing more exclusive content there. If you aren’t already a VIP subscriber, you can sign up here (its free) and get a bonus seven day plant-based meal plan + recipe book as a thank you.

 

 

Still not sure if you’ll want to stick around? If the following describes you, then you’ll definitely want to come back:

  • you want to add more plants to your diet or go all-in on becoming plant-based but aren’t sure how to begin
  • you struggle with a sugar addiction, know that it’s the reason why you feel crappy most of the time and want to kick the habit
  • you want to make a change in your diet, or already have started to, but are surrounded by people who don’t want to join you. You want to learn how to do this with less struggle or feeling isolated from those closest to you
  • you’ve tried all.the.things. when it comes to diets and you’re fed up and frustrated. You feel guilty that you can’t seem to exert any self-control around your trigger foods, but you haven’t figured out why this keeps happening. You’re finally ready to get to the bottom of it and know that with the right help, encouragement, and accountability, you will unleash that inner health warrior that can end the struggle for good.
  • you love little wellness “challenges” and to spark your motivation and give you new ideas for simple tweaks you can apply to what you’re already doing to take your health to the next level.

 

 

The “more” to the story:

While I love sharing recipes with you, it’s just not enough. Because for years now, I’ve know that I am supposed to be a coach. Like I literally heard God speak that to me as I was praying one day. Which probably sounds mental if that’s never happened to you.

All I know, is that in the time of prayer, I heard Him say, “life coach” to me when I was asking how I could authentically help people related to another business I had started. It wasn’t in an audible voice like you’d hear if I was speaking to you, but it also wasn’t a phrase I’d heard before (this was back in 2009) so I Googled it and discovered it actually was a “thing.” I ended up completing a life coaching certification course and then did…nothing.

I let all my doubts and fears stop me from actually starting a coaching business. My biggest excuse at the time was having little ones at home. But when my youngest finally started kindergarten, instead of focusing on my own business, I joined an MLM that “coached” people, but looking back now, I know it’s not what God had in mind for me.

And although I’ve tried to make this blog work as a business, it just hasn’t. Like I’ve made zero dollars as a food blogger. It’s embarrassing and frustrating, buuuut I know I’ve been using it as another excuse to go after what I really want and am called to be doing.

In the past six months, though, God has been nudging me to stop making excuses and start getting to work. His nudges have shown up in the desires He’s placed on my heart, in the encouragement and point-blank questions of friends.

 

So here we are…

A new name for a new direction. With more to come. #staytuned

 

Curious, what the big deal is about coaching? Or how real health coaching differs from personal training, working with a dietician or following boxed/packaged/mass produced fitness or meal programs? Click the button below to book a free 20-minute Curiosity Call with me which includes a 10-minute mini-coaching session around one area in your health where you feel stuck.

 

 

 

 

vegan seven layer dip

Stick around here long enough, and you’ll see that dips are one of my favorite recipes to make and eat. I think they need official status as their own food group.

This vegan seven layer is I’ve been making for several years and is a perennial crowd pleaser. It’s probably the first appetizer recipe that inspired me to include dips on a regular basis into our meal plan.

Here’s why.

I have four kids who all have very different ideas of what tastes good and have varying degrees of pickiness. They also love meat and cheese so I need to work hard to come up with all veggie recipes that taste good to them. Sooooo any time I can serve something that’s healthy, one hundred percent plant-based and fun (and what could be more fun than party food!), it feels like a huge victory.

There is one disclaimer.

Although this vegan seven layer dip is a crowd-pleaser, I don’t guarantee that everyone will like it hands down, especially if that person is super picky. I’d be lying if I did.

Case in point. One of my sons has curious (okay, downright maddening) food tendencies. Like, he’ll love and eat something like crazy for weeks on end and then one day want nothing to do with it. So, it’s probably not surprising that while he started out loving this dip, currently, he’s not a fan. I can still get him to eat it, but it takes some work.

I wanted to share this in case you, as a mom or preparer of food for others, have this same frustration. It’s not you, it’s not the recipe, it just one of the challenges of trying to cook for many individuals.

It’s why I’ve also included a few optional dip layers. Because maybe you don’t have a cucumber fan, but an olive one. Or maybe cilantro tastes like soap to them (it’s a thing) but green onions get rave reviews.

Vegan Seven Layer Dip

Ingredients

  • 1-14.5 oz can fat free refried beans
  • 1-2 cups red pepper or plain hummus
  • 1-2 avocados, diced
  • 2-3 cups added sugar free salsa
  • 3-4 cups diced romaine lettuce
  • ½ – 1 cup minced cilantro
  • 1 cucumber, diced
  • optional: green onions, diced jalapeños, olives

Instructions

  1. Spread refried beans evenly on bottom of baking dish.
  1. Next spread the hummus evenly and evenly distributed the diced avocados over that.
  1. Pour on the salsa.
  1. If using jalapeños or olives add those next, then cover evenly with the lettuce.
  1. Finish by evenly distributing the cilantro and the cucumber.
  1. Cover and refrigerate until ready to serve.

Recipe Notes

This dip will store well in the fridge for a couple of days. Make sure to cover!


Vegan Seven Layer Dip
Prep Time
15 mins
 

This vegan seven layer dip is easy to make for a crowd at your next party or for a fun meal option.

Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Author: Andrea Anderson
Ingredients
  • 1-14.5 oz can fat free refried beans
  • 1-2 cups red pepper or plain hummus
  • 1-2 avocados diced
  • 2-3 cups salsa
  • 3-4 cups diced romaine lettuce
  • ½ – 1 cup minced cilantro
  • 1 cucumber diced
  • optional: green onions diced jalapeños, olives
Instructions
  1. Spread refried beans evenly on bottom of baking dish.
  2. Next spread the hummus evenly and evenly distributed the diced avocados over that.
  3. Pour on the salsa.
  4. If using jalapeños or olives add those next, then cover evenly with the lettuce.
  5. Finish by evenly distributing the cilantro and the cucumber.
  6. Cover and refrigerate until ready to serve.
Recipe Notes

This dip will store well in the fridge for a couple of days. Make sure to cover!

Looking for other party food ideas? Try these:

black bean soup (hearty, vegan, gluten free, whole30)

vegan black bean soup

Soups are made for winter and winter is made for soups. AmIright? This vegan black bean soup is no exception.

Filling and hearty, it’s perfect for warming up on a chilly day. (And as a freeze baby, I’m always trying to find ways to stay warm in the winter. LOL)

It also packs a hefty dose of protein. Although all plants have protein, if you eat an exclusive plant-based diet, you need to be a little more intentional about consuming your recommended daily requirement. It’s not hard, but it does take a little more thought. It’s one of the many reasons why I love this soup!

Personally, I feel beans and lentils are the protein darlings of plant-based eaters. Not only do they contain high amounts of protein, they’re also low in fat which makes them an essential building block of a smart plant-based diet. (Curious about what else is part of a balanced plant-based diet, too? Check it out here.)

The quantities for the black bean soup recipe below make a very large pot (think at least 10-12 servings) for two reasons:

  1. So you have leftovers which saves you having to figure out what to make yet. again.
  2. I believe in making larger quantities of foods that freeze well (this one does) to save me time down the road. I’m confident you’ll appreciate this time saver too!

Cooking tips: Since soups (and stews) tend to improve in flavor over time, I highly recommend you make it at least 1-2 days ahead of time. Also, if you need to watch your salt intake, increase the seasonings and reduce the salt even more. Typically, I find doubling the herbs and spices helps me reduce the sodium. To reduce the fat content, saute in water or veggie stock instead of oil.

Black Bean Soup

  • 2 large onions, diced
  • 10-12 garlic cloves, minced
  • 2 celery stalks, diced
  • 4 carrots, diced
  • 5 T chili powder
  • 3 T cumin
  • 4 tsp oregano
  • 3 tsp salt
  • 7 cups water
  • 1-28 oz can diced tomatoes
  • 8-15 oz cans (or 12 cups) cooked black beans
  • 4.5 cups frozen corn (organic is recommended)

Saute onions and garlic in veggie broth or water. Add celery and carrots and saute another 5 minutes or until the veggies start to soften, adding more water if needed. Add spices and continue to saute over low heat. Meanwhile, in a food processor or blender, puree the beans (all but one cup) with the tomatoes. You’ll need to do this in several batches. Aim to blend about 3 cups of beans with about 1/4/-1/3 cup of tomatoes. Add to the soup along with the remaining cup of beans and the corn. Simmer over low heat to let the flavors combine.

Black Bean Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Warm and filling this vegan black bean soup packs a powerful plant-protein punch and is hearty enough even for meat-eaters.

Course: Main Course
Keyword: vegan black bean soup
Author: Andrea Anderson
Ingredients
  • 2 large onions diced
  • 10-12 garlic cloves minced
  • 2 celery stalks diced
  • 4 carrots diced
  • 5 T chili powder
  • 3 T cumin
  • 4 tsp oregano
  • 3 tsp salt
  • 7 cups water
  • 1-28 oz can diced tomatoes
  • 8-15 oz cans or 12 cups cooked black beans
  • 4.5 cups frozen corn organic is recommended
Instructions
  1. Saute onions and garlic in veggie broth or water. Add celery and carrots and saute another 5 minutes or until the veggies start to soften, adding more water if needed. Add spices and continue to saute over low heat. Meanwhile, in a food processor or blender, puree the beans (all but one cup) with the tomatoes. You’ll need to do this in several batches. Aim to blend about 3 cups of beans with about 1/4/-1/3 cup of tomatoes. Add to the soup along with the remaining cup of beans and the corn. Simmer over low heat to let the flavors combine.
Recipe Notes

See post for notes and tips

If you’re looking for other soup recipe inspirations, then try these:

easy party appetizer: vegan rainbow black bean dip

easy party appetizer
Jump to Recipe

With 2018 quickly drawing to a close (how is that possible?!), I want to end the year on a high note with an easy party appetizer. Use it on New Year’s, for the Big Game, for Cinco de Mayo or just because. In fact, I often prepare it as a main meal.

 

That’s when I know I’ve hit on an especially good recipe… when I want to make – and eat – it over and over and over again!

 

It’s why I featured in my 28 Day Sugar Detox program. Plus it’s an example of how party foods can be fun and healthy. It’s a guaranteed crowd pleaser and you can make it ahead of time.

 

Because that’s my mission.

 

I want you to feel excited about foods that taste yummy, fuel your body to carry out your mission and are easy to prepare.

 

Here’s the breakdown in rainbow technicolor:

  • Red: Cherry tomatoes (antioxidants, vitamins A, C, K + potassium)
  • Orange: Peppers (antioxidants, vitamins A, C, E, K1 + potassium)
  • Yellow: Corn (vitamin C, folate, thiamin, phosphorus + magnesium)
  • Light Green: Cilantro (antioxidants, vitamins A, C, E, K, calcium, iron, potassium + magnesium_
  • Dark Green: Kale (antioxidants, vitamins A, B6, C, K, folate, iron, magnesium, phosphorus, calcium + potassium – did someone say superfood?)
  • “Blue:” Black beans (antioxidants, vitamin B1, copper, manganese, phosphorus, protein, magnesium + iron)
  • Purple: Red onion (antioxidants, vitamins B1, B6, C, copper, dietary fiber, manganese phosphorus, potassium, folate)
  • White: Garlic (vitamins B1, B6, C, manganese, copper, selenium, phosphorus, and calcium)

 

Serving suggestions

  • I love serving this with organic blue corn chips. Organic, because no GMO is the way to go. And blue because it complements the dip’s bright colors nicely.
  • Start by arranging the dip in a rainbow color wheel before setting it on the table as bright centerpiece. Then mix once most of the guests arrive.
  • Use a white bowl or platter to help the colors of the dip pop.
  • While you can mix the entire dip up to a day ahead of time, you also have the option of making the dressing separately and mixing it just before serving.

 

 

vegan rainbow black bean dip

 

Easy Party Appetizer: Vegan Rainbow Black Bean Dip
Prep Time
20 mins
 

This vegan black bean dip is an easy party appetizer that is a crowd pleaser and can be made ahead of time.

Course: Appetizer, Snack
Cuisine: Mexican
Author: Andrea Anderson
Ingredients
  • 1 cup quartered cherry tomatoes
  • 1/2 cup diced orange peppers
  • 1 cup organic corn
  • 3/4 cup chopped cilantro
  • 1.5 cups chopped kale
  • 3/4 cup diced red onion
  • 3 cup black beans
  • 2 cloves garlic, minced
  • 2-3 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 3/4-1 tsp salt
Instructions
  1. Mix lime juice, cumin and salt in a small bowl or jar. Mix up remaining ingredients in a bowl. Either add dressing and mix immediately or store separately and mix just before serving.

    See post for serving suggestions.

 

Hunting for other easy party appetizers that are chock full of the nutrients your body needs to shine? Try these ones:

 

 

you need this easy no carb snack in your life

 

You need this easy no carb snack in your life if you:

  • want to satisfy your snack cravings with something healthy that has zero carbs
  • prefer making healthy snacks but need something that quick and easy to put together
  • love snacks that also make great gifts and party food
  • are on the keto diet
  • are on a sugar detox and need something to crush your sweet tooth craving
  • love nuts (if you don’t this recipe definitely isn’t for you #wink)


This is one of my new favorite recipes because it takes little effort to make, is completely addictive and pleases a crowd.

But I created it out of necessity…I needed something to help my husband and I survive the first week of the full sugar detox that’s part of my new 28 Day Sugar Detox program where there are no carbs allowed. Lord, have mercy.

Earlier this week, I shared more about that which you can check out here. Or go here to learn more about the 28 Day Sugar Detox program. If you want to see how my husband and I survived that first week, I share that with my VIP newsletter readers in a video. Not already a VIP? Sign up here and I’ll send that video your way.

 

Snacking can make or break your commitment to sticking to a healthy diet, especially a sugar detox, which is why you absolutely need an arsenal of right options at your fingertips. It’s the difference between being hungry and hangry.

This easy no carb snack is a mix of nuts & seeds with a savory seasoning. I’ve included my suggestions for which nuts & seeds to use below, but feel free to experiment with your favorites, especially if you have a nut allergy.

 

Easy No Carb Snack: Savory Nut Mix

  • 3 cups mixed nuts*
  • 1/2 cup raw pumpkin seeds
  • 2 T coconut aminos
  • 3/4 tsp garlic powder
  • 1/2 tsp salt

Stir the coconut aminos, garlic powder and salt in a medium bowl to dissolve the seasoning. Stir in nuts and mix until well-coated. Spread on an ungreased baking sheet and pop in a 350 F oven for 5 minutes. Remove from oven, stir and return to oven for another 5 minutes. Turn off heat, open the door a crack and leave the nut mix for an additional 5 minutes or until cool. Store in an airtight jar.

*RECIPE NOTES

I use a combination of 1 cup almonds, 1 cup peanuts and a 1/2 cup each of pecans and walnuts. I get my coconut aminos from Trader Joes, but you also can find it online.

Easy No Carb Snack: Savory Nut Mix
Prep Time
5 mins
Cook Time
10 mins
Cooling time
15 mins
Total Time
15 mins
 

This easy no carb snack mix helps you stay on track with your plans for healthy eating and is a guaranteed crowd pleaser.

Course: Snack
Keyword: easy snack recipe, keto recipe, no carb, sugar free recipe
Servings: 3 cups
Author: Andrea Anderson
Ingredients
  • 3 cups mixed nuts*
  • 1/2 cup raw pumpkin seeds
  • 2 T coconut aminos
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
Instructions
  1. Stir the coconut aminos, garlic powder and salt in a medium bowl to dissolve the seasoning. Stir in nuts and mix until well-coated. Spread on an ungreased baking sheet and pop in a 350 F oven for 5 minutes. Remove from oven, stir and return to oven for another 5 minutes. Turn off heat, open the door a crack and leave the nut mix for an additional 5 minutes or until cool. Store in an airtight jar.
Recipe Notes

See post for recommended nut combination. I get my coconut aminos from Trader Joes, but you also can find it online.

My number one secret to better health

It’s no secret that I love sharing plant-based recipes. But there’s a secret I haven’t shared. Until now.

While I love eating a plant-based diet, I discovered an even bigger gamechanger for my health. It’s one I never thought I’d make in a million years. After choosing to follow Jesus, it’s been one of the best decisions I’ve made in my life.

 

What is it?

Detoxing from sugar and maintaining a diet free of added sugars. (You can read all about why I went on this crazy journey in the first place by clicking here.)

Let me tell you, undergoing a sugar detox was hard. It took me six months to work up the courage and do the research and plan and pray before I finally felt ready to detox from sugar.

I wasn’t sure if I would be successful. I worried it would be too hard and stressful to cook one way for myself and another for my family. I wondered if cutting myself off from all the desserts and foods I enjoyed would be worth it. (It was and you can read about that here.)

 

But that’s not secret. It’s this…

Because I experienced a huge transformation in my health I wanted to pass that gift on and create a way for anyone to do a sugar detox virtually hassle-free.

 

So I created a 28 Day Sugar Detox Program.

I took what I learned and experienced in detoxing from sugar for three months and condensed it down to a manageable, bite-sized 28 day program.

Not only have I done the hard leg work of planning out what you need to eat for each week of the detox which frees up your time, I’ve also included a full week to prepare you for the detox itself and set you up to successfully complete the full 28 days.

I give you all the recipes, meal plans, mental prep work, tip and cheat sheets electronically to download. Plus, there’s one extra piece that makes this program totally doable…coaching support.

As a Sugar Detox Coach, it’s my job to keep you motivated throughout the program, cheer you on and fully equip you to navigate the hardest parts of the sugar detox with confidence. So I created a companion email series which helps coach you through the program to stay focused and on track.

And, if you want a little more personal support and accountability, I offer that too.

Head on over here to check out the program details.