Eating Clean: Recipes to Reset Your Body

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Eating clean just got a whole lot easier with Amie Valpone’s first book, Eating Clean

So proud of this woman for not only creating this masterpiece of a book, loaded with over 200 (photogenic) anti-inflammatory recipes that support a healthy body, but also for sticking to clean eating for over 10 years in an effort to heal her body from chronic illness. 

Like me, Amie, got on the healthy eating path in an effort to find relief from health problems. For me, it took about 2 years for some pesky pre-cancerous cell changes to revert to normal, and knock on wood, never resurface. For Amie, it took 10 years for her to get a variety of auto-immune conditions totally under control. 

The recipes in this book are free of gluten, dairy, soy, refined sugar, eggs, corn, peanuts, and white flour – but they are still big on flavor, as evidenced by this delicious Millet Taco recipe Amie shared with us, below. 

You can order the book here or find it in Barnes & Noble, and on Amazon.

Millet Tacos
Serves 4
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Ingredients
  1. 1½ cups cooked millet
  2. ¼ cup finely chopped fresh cilantro
  3. 1 tablespoon freshly squeezed lime juice
  4. ¼ teaspoon sea salt
  5. 8 gluten-free whole-grain tortillas (corn-free)
  6. 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (Flavor Options)
  7. 1 cup shredded red cabbage
  8. 1 large ripe avocado, pitted, peeled, and thinly sliced
  9. 4 scallions, thinly sliced Sea salt and freshly ground black pepper
Instructions
  1. In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.
  2. Make one (or both) of the Flavor Options.
  3. 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. Place the warm tortillas on a platter or on individual plates.
  4. Divide the millet among the tortillas.
  5. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture.
  6. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste.
  7. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.
Adapted from Eating Clean by Amie Valpone
Maria Marlowe http://mariamarlowe.com/

Flavor Option: Butternut Squash and Swiss Chard
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Ingredients
  1. 2 tablespoons coconut oil
  2. 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  3. ½ bunch Swiss chard, finely chopped
  4. ½ teaspoon chili powder
  5. ¼ teaspoon sea salt
  6. 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.
Adapted from Eating Clean
Adapted from Eating Clean
Maria Marlowe http://mariamarlowe.com/
Flavor Option: Portobello Mushroom and Red Pepper
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Ingredients
  1. 2 to 3 tablespoons extra-virgin olive oil
  2. 1 large portobello mushroom, cut into 8 slices
  3. 1 large red bell pepper, cut into long strips
  4. ¼ teaspoon ground cumin
  5. ¼ teaspoon sea salt
  6. ¼ teaspoon freshly ground black pepper
  7. Pinch chipotle powder
  8. 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.
Adapted from Eating Clean
Adapted from Eating Clean
Maria Marlowe http://mariamarlowe.com/

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  1. I was travelling for more than month and haven’t been eating too good. I really need a reset, hopefully I can start this week with some millet tacos.

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