Eating Clean with Amie Valpone Book Review

Amie Valpone, if you don’t know her, is a force to be reckoned with. We ran in the same circles and I had always heard about her but never had the pleasure to meet her. The second I met her I knew this chick was a geniune lady who was making big changes for the better in this world. Do you ever meet people and just go “wow, this person – this person is special.” That person is Amie of The Healthy Apple. However, it came from unfortunate circumstances that we ran into the same circles – the circle of sick people.

Amie has been sick for years, and has really struggled with chronic illness. She’s really been through the ringer with health, and I’m so glad that she’s come out on the other end and is able to share what she’s learned and what has helped her overcome obstacles and get back to a productive and happy life.

Even if you never get to meet Amie, you can share her journey and learn from her trials and tribulations. She just finished writing her book and it’s incredible. “Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body!” is out today!

Amie Valpone Eating Clean

Today is the day! This book launches today, March 8th 2016! The book outlines the journey of how Amie healed from her chronic illness with these detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.

Amie Valpone Eating Clean Millet Tacos

Amie was kind enough to share a free recipe from her book so you can get a taste of what’s inside!

Millet ‘n Veggie Breakfast Tacos: Two Ways

Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.

This is a breakfast recipe but it can also be served for lunch or dinner, if desired. This filling combination of whole grains and veggies will keep you satisfied long until your next meal. Serves 4.

Millet Tacos

Ingredients:

  • 1½ cups cooked millet
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon sea salt
  • 8 gluten-free whole-grain tortillas (corn-free)
  • 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see below) 
  • 1 cup shredded red cabbage
  • 1 large ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, thinly sliced
  • Sea salt and freshly ground black pepper
  • Cumin Cashew Cream Sauce, optional
  • Seriously Sensational Sriracha Sauce, optional (found in book)

Instructions:

  1. In a small bowl, combine the millet, cilantro, lime juice, and salt.
  2. Stir to combine and set aside.
  3. Make one (or both) of the Flavor Options.
  4. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat.
  5. Place the warm tortillas on a platter or on individual plates.
  6. Divide the millet among the tortillas.
  7. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture.
  8. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste.
  9. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options

BUTTERNUT SQUASH AND SWISS CHARD 

Ingredients: 

  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  • ½ bunch Swiss chard, finely chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions: 

  1. In a large skillet, heat the oil over medium-high heat.
  2. Add the squash and sauté for 7 to 8 minutes.
  3. Add the remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.
PORTOBELLO MUSHROOM AND RED PEPPER 

Ingredients:

  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 large portobello mushroom, cut into 8 slices
  • 1 large red bell pepper, cut into long strips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • ¼ cup thinly sliced radish, for garnish
Instructions: 
  1. In a medium skillet, heat 2 tablespoons of the oil over medium heat.
  2. Add the mushrooms in a single layer.
  3. Cover and cook for 4 minutes, then flip and cook for 2 minutes more.
  4. Add the bell pepper, cumin, salt, black pepper, chipotle powder, and remaining oil, if needed.
  5. Cook for 5 minutes or until vegetables are cooked through, stirring often.
  6. Garnish with the radish. Keep warm.

Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.

7 comments

  1. Love Amie! So excited to review her cookbook soon. Ahhhh my list of to-do’s is never ending but I love what I get to write about, especially when it involves yummy food like these tacos!

  2. Give me all the TACOS! I never would have thought to use millet in tacos but I think it is genius! I can’t wait to see all the rest of the recipes in the cookbook.

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