Tag Archives: Recipe

Eating Clean: How to Fight Inflammation and Reset Your Body

NoriWrapsLaurenVoloMy journey to eating clean started ten years ago when I was suffering from numerous health issues and throughout the last ten years I have learned how to heal my body from a range of symptoms and diagnoses from Lyme disease to Hypothyroidism and C.Diff colitis. I started my website, TheHealthyApple.com to help people suffering from everyday minor symptoms such as a headache to ailments and chronic illness; my hope is that my new book helps change lives and gives people hope that they can get to the root cause of their illness and find the light at the end of the tunnel. Something I learned, that no doctor ever told me (and I’ve been to over 500 doctors) is the fact is that nothing changed until I started to clean up my food and my environment (personal care products, cleaning products and beauty products) because our skin is our biggest organ- so it’s important to look not just at what we are putting in our bodies but also what we are putting on our bodies, as well. I also realized that I had to put my health in my own hands and be my own doctor to navigate through the world from illness to wellness and vitality!

In my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, I talk about how to start cleaning up your food and your life from chemicals and toxins that are in our everyday lifestyles from our food to our cleaning products. Detox is not what you think. In this book I outline what you need to do to detox your body on a daily basis and how to eat clean to support your overall health. I want to show you that eating clean feels amazing- not because you should, but because once you see life this way, you’ll never go back. There’s not a processed piece of candy I’d eat to give up for how incredible I feel. If more people realized what an important role they plan in their own health, they could change the quality of their life forever.

This cookbook is filled with over 200 plant-based recipes that are free of gluten, dairy, soy, refined sugar, eggs, white flours and processed ingredients. No xantan gum, no binders, no fake ingredients- all pure, whole foods. And you’re going to love every single recipe! Continue reading

Eating Clean, Healing From a Decade of Chronic Illness & a Simple Summer Beet Salad

Beet Salad Amie Valpone

My lifestyle is all about clean eating; enjoying fresh, whole and organic foods – not processed foods with ingredients you can’t pronounce. It’s about eating what makes you feel good. It’s not about eating bowls of kale every day because you’ve heard it’s good for you. And it’s not about being skinny. That’s not what being healthy is about. Being healthy IS about balance and happiness. I don’t put a label on myself; I’m not vegan or vegetarian or paleo. I eat what my body wants and what feels good, obviously steering clear of processed foods and incorporating lots of healthy fats in every meal along with protein and fiber. I eat clean because of my chronic health story and because my body reacts severely if I accidentally eat foods that don’t agree with me such as gluten, dairy, sugar and soy. When I removed these foods and starting eating organic, I felt amazing. It’s incredible what happens and how your perspective on life changes when you go through such a traumatic health experience alone. Eating clean can be very simple and it can be done with just a few minor changes. Continue reading

Our Favorite Smoothies on the Internet Today

Whether it’s the pressure of bathing suit season or all the beautiful tropical fruits out at the grocery store right now, we like to think of this as Smoothie Season! Strawberries, bananas and some ice cubes will get you there but why stop with the basics when the internet has so much more adventurous recipes to offer? Here are some of our favorite smoothies on the internet today! Continue reading

Mediterranean-Style Baked Potato Bar

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The potato often gets a bad rap because they are commonly fried or loaded with fat and calories from butter and sour cream. It turns out, potatoes are fat-free and cholesterol-free, a good source of fiber and Vitamin C, plus they contains less than 10% of your daily value of carbohydrates. That’s a pretty healthy food!

Baked potatoes can be the foundation for a great family dinner by creating a baked potato bar! Similar to a taco bar, a baked potato bar offers every family member a chance to make their own meal. Instead of copying the Mexican Taco bar flavors, we decided to change up the flavor and go with Mediterranean-inspired flavors. Continue reading

10 Quotes For the Food Loving Soul in All of Us

Ahh, food. How do we love thee, let us count the ways. Food is the fuel of our existence, the centerpiece of our social behavior and can even be our best friend in times of trouble or need. We have a complicated relationship. Some of us are wary of you and some of us over indulge in the delight. We definitely have our hills and valleys, but at the end of the day food is a vital part of the human experience. Actually, it’s a vital part of the living experience in general. So we’re toasting to the good eats in this week’s quote post. We rounded up a few of our favorites – some of them inspiring, some of them make us laugh, all of them are the truth. So grab a fork, dig in, and share if you too are a foodie.

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Life is Like Pasta – Which Type Are You?

pastaMy family is Italian. In an Italian house, all good life lessons always involve food. Here is one. 

Life is truly like pasta because no matter how you serve it, it is always good. But with a little information about the shape of the pasta (what makes it unique) and the sauce that fits it, it can change the dish from good to great. This requires a quick pasta lesson:

Pasta is a “carrier” – the shape of the pasta is used to deliver, appreciate and celebrate its sauce. There are 9 types of pasta – short/long, smooth/lined, flat/round, straight/cupped, or filled. Pasta – good. Pasta with the right sauce – great.

So think of it this way:

• Smooth pasta works best with sauces like oil or butter – something to coat the pasta – think pesto.

• Pasta with lines (“rigate” in Italian) works best with wet sauces because the lines hold the sauce – think marinara, Bolognese, vegetable or meat sauces.

• Pasta with cup, scoop or tube shapes works best with creamy sauces – to scoop the sauce with each bite – think alfredo or any cheese sauces.

• Filled pasta – ravioli, totellini, angelotti – works best with light sauces to be able to taste the amazing filling.

Think about the American favorite – spaghetti with meat sauce. A meat or tomato sauce does not stick to a slick, long and thin, slippery pasta. The result is when you finish the pasta, the sauce is still in the bowl. Unforgivable for an Italian! (Suggestion: if you love meat or tomato sauce, use a lined ziti, penne, mostaccioli or rigatoni – you’ll enjoy the sauce and the pasta together.) With this little bit of information, we can now better match the sauce with the pasta and go from good to great.

It is the same in life. We are each like a unique shape of pasta; we are good in some situations but great in others. We first have to know our shape – our unique abilities – our talents, strengths and passions. Knowing this, along with knowing our world, we start to find ways to connect what is best in us with our world. We find work and life situations that fit us. We find and do our “thing.” We feel capable, competent, happy and courageous. We move from good to great. We are like the correct matching of the right shape of pasta with the right sauce. Everything is better.

I think of this every time I stand before the 30 or so shapes of pasta at the grocery store. When I look at the boxes of pasta, I see opportunities in each shape – to match them to what sauce works best for them. I see the same when I look at people in my seminars or programs, or those I coach – each is unique and able to create something amazing when they learn how to build their world around what makes them unique – how to connect their lives (sauces) to their unique abilities (shapes).

The more we know and appreciate what makes us unique, the more I am reminded of what my mother told us as she taught my five siblings and me how to cook, “When you know your ingredients, you can always make something great.” Know your ingredients – your talents, strengths and passions – then select the things in life that need your amazing (and unique) ingredients. This is how to go from good to great in the kitchen, and in life.

One of my favorite pasta recipes: Ziti with Spinach and Olives

In a large sauté pan, sauté a finally chopped onion, pancetta (or smoky bacon) and crushed red pepper in olive oil. When cooked, add black and green olives (I’m Italian – I don’t measure things; we go by look and feel. Add as many olives as you like). In a separate pot, cook ziti (smooth, no lines; this is an oil-based sauce). Drain ziti and add to it to the pan with onion, pancetta and olives, and return it to the (low) heat. Add a handful of fresh gently chopped spinach for each person being served and stir until the spinach is wilted and the ingredients are blended. Pour into a large warmed pasta bowl to be set in the middle of the table. Top with fresh ground black pepper and freshly-grated parmesan cheese. Total time – about 12 minutes. Swap out the spinach for swiss chard, beet greens, arugula, kale or whatever is fresh. Serve with a salad. Tutti a tavola!

A Taste of England: Yorkshire Pudding (Recipe)

yorkshire puddingMy mom grew up in a small village 45 minutes south of London. Having a British mom has awarded me a lot of things in life that a lot of kids never get to have – true English Christmases, the ability to fake an accent better than anyone I know and getting the inside jokes on Downton Abbey. My favorite thing about being a half-brit though is yorkshire pudding.

It’s a running joke in our family that there are so many things to love about England, but food isn’t really one of them – outside of fish ‘n’ chips of course (and I don’t eat anything that comes out of the ocean – so bust.) I mean, would you be willing to be try a plate of spotted dick (that’s a real thing. Least appetizing dessert name ever)? Or maybe some steak and kidney pie? Didn’t think so. However, there is one delicious morsel usually reserved for Sunday roast dinners that make hearts appear in my eyes and the kickstart automatic drooling. Contrary to the name, yorkshire pudding are more like bread rolls and muffins had a baby than American pudding. As I said, they work as a side dish with a bit of gravy for roast dinners or can be eaten with jam for a light dessert.

Whenever I had a rough day at school or wasn’t feeling well my mom would whip up a batch of these delicious morsels to go with dinner and it was always the best surprise. As I’ve been trying to experiment more in the kitchen I decided to try them out for myself. Luckily, they are the simplest thing in the world to make! So get out your union jacks, put Monty Python in the DVD player and get in touch with your Brit side with this easy Yorkshire Pudding recipe.

Ingredients:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk (It also works with water instead if trying to cut down on fat, but milk makes them fluffier)
  • 2 Tbsp melted butter
  • 2 eggs, beaten
  • Cupcake pan

Directions:

  • Pre-heat your oven to 450˚F
  • Mix together flour, salt, milk/water, butter and eggs in medium mixing bowl until mixture is cohesive with no bumps
  • Pour mix into cupcake pan, filling each well about halfway (they rise a lot so be careful).
  • Place in the oven for 10 minutes (or until golden brown)

The recipe makes about 12 medium yorkshires so prepare accordingly. I was so

Recipe: Kale and Quinoa Salad For Refreshing Lunch or Dinner

kale and quinoa saladI’ve been trying to lose weight since…well, since birth pretty much. I’ve been trying a lot harder now that I live on my own and have a lot more control over what I eat. One of the first things every diet (and I’ve been on most of them so I’m pretty knowledgeable of the field) is that it’s important to be able to cook for yourself. For the past three years I’ve learned to live mostly off of microwavable Lean Cuisines (have you tried their french bread pizza? Delicious!) but a few weeks ago I decided to give real cooking a try.

It turns out I’m kind of good at it! I started with a few recipe’s from Dr. Mark Hyman‘s book “The Blood Sugar Solution Cookbook” because sugar is a huge weakness for me. My dad swears that I must be half ant. Anyway, I made my through sweet potato burgers, lemon garlic chicken, and a few great smoothies. Then shortly into the cooking expedition I started experimenting on my own! I made some really awesome yorkshire puddings and chicken olive oil pasta… before realizing I was heading back into my old carb heavy (and carbs are just bread sugars) habits. So I took some inspiration from Dr. Hyman and from my favorite restaurant in Los Angeles – Franklin & Co. and perfected a kale and quinoa salad that I wanted to share with all of you.

Ingredients:

  • 1 medium boneless chicken breast / pre-cut chicken strips (can leave out for vegetarian/vegan options)
  • kale (I prefer Trader Joes kale because it’s already washed and cut, but to each their own!)
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 avocado
  • dried cranberries
  • 4-5 cherry tomatoes
  • 1 tbsp olive oil (Have a bottle ready if you’re going with chicken)
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt

Preparations:

Chicken – If you’re going for the carnivore version of this salad, defrost a medium or small size chicken breast or frozen chicken strips. (I found some really great pre-cut chicken pieces, boneless and not mechanically processed at my nearby Super Target, go figure).  Fill a medium sauce pan with just enough olive oil to cover the bottom the pan and cook chicken on medium heat for 10-15 minutes. Make sure to flip over about half-way through. Chicken is properly cooked when the pinkness from the center has disappeared. Add seasoning as you wish – I like a small dash of garlic herb or lemon and pepper – but add a pinch of whatever you like. If you used a chicken breast, cut into desired pieces to add into the salad.

Quinoa – The first time I tried this I used a full cup of quinoa and had some left over for weeks, so I’ve learned to cut down (1 cup of uncooked quinoa = 3 cups cooked, jeez). Add 1/2 cup of quinoa with 1 cup of water in a small pot and cook on medium to low heat until the water is absorbed into the quinoa (Usually about 10-12 minutes, but may vary depending on your oven).

Kale – To prepare the kale, wash the leaves and cut away any extra long and thick stems. Add 1bsp olive oil, 1tbsp lemon juice and 1/4 tsp of sea salt to the leaves. Then using your hands massage the mixture into the kale (just like you’re rubbing someone’s shoulders). You’ll see the kale curl into a rich dark green and you’ll know it’s ready.

Salad – Add the dried cranberries, tomatoes, chicken, quinoa and avocado to the salad and mix. The lemon juice and olive oil you used to massage the kale mix well enough that you won’t need any additional dressing (calorie save, what!).

This has been my staple lunch for a few weeks now because once I got the hang of cooking the chicken it only takes a few minutes to make! Feel free to change up the cranberries for something different if you aren’t a fan (I’ve tried it with strawberries or olives instead, but cranberries are still my favorite). Even with chicken the salad comes in under 300 calories if you are conservative with the olive oil. I’ve heard many of my friends complain about kale’s bitter taste which makes them reluctant to eat it. When you massage it with this scrub it makes it so delicious though. It’s such a refreshing dish.

This post has been part of my intent to cook more and get more confident in the kitchen. Please support my intent or help out by sharing your favorite recipes with me! 

Why Wait Give Away: Wakaya Cookie Cutter and Intent Tote Bag!

giveaway

Hello Intent Blog Readers!

We are continuing our December “Why Wait” give away-athon this week with Wakaya Perfection! Why should you have to wait for December 25 or the rest of the holiday season to get your gift on? We say you don’t. This week we are giving away five Wakaya gift sets which includes a unique turtle cookie cutter and Wakaya Perfection Gingerbread cookie recipe (so perfect for the holiday season!) with a Wakaya Perfection ginger sample. Each of these will come in your own Intent.com tote bag!

Throughout the week we’ll have different ways for you to win (via Facebook, Twitter and our newsletter) but today all you have to do is comment this post for a chance to win! Tell us what you can’t wait for in December or the upcoming year for your chance to win! We’ll be picking winners at the end of the week so make it good!

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