Join me in celebrating Amie Valpone and the launch of Eating Clean!

Eating Clean book by Amie Valpone

Join me in celebrating Amie Valpone and the launch of her book Eating Clean!

Amie Valpone has been through it! Ten years ago she started experiencing debilitating symptoms that no doctor could quite pinpoint. She had a dizzying array of medical interventions getting sicker, not healthier with each one. Eventually, Amie found her way to Functional Medicine and started her journey back to health. Along the way she discovered diet as a tool and started creating her own healing recipes to share with her followers.

In her new book Eating Clean, Amie documents her recovery and shares the recipes that helped her heal.

Curious how diet can help you? Try Amie’s amazing Millet ‘n Veggie Breakfast Tacos (see below).

Learn more about Amie and her journey by visiting her website The Healthy Apple.

Recipe: Millet ‘n Veggie Breakfast Tacos

Millet Breakfast Tacos by Amie Valpone

Serves 4

This filling combination of whole grains and veggies will keep you satisfied long until your next me


  • 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 ‘FLAVOR OPTIONS’ 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

In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.

Make one (or both) of the Flavor Options (see below).

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. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.



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


  • 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
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin, salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.

Enjoy it!

Amie Valpone Eating Clean book @ Jillian BurneText excerpted from EATING CLEAN
© 2016 by AMIE VALPONE.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Get the book: Eating Clean

One comment
  1. The Healthy Apple March 14, 2016 at 11:09 am

    Thank you so much Jillian! You are amazing; I am so grateful for all of your support and love. I truly hope you love my book.
    Big hugs! xoxox

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