Loading...

Follow The Healthy Apple on Feedspot

Continue with Google
Continue with Facebook
or

Valid
WHAT WE’RE LOVING THIS MONTH

Let’s talk about body lotion.

I was never too much of a fan of it.

Why?

Well, because so many brands I tried were gooey and sticky and smelled funny or they’d make my skin feel sticky when I was sweating.

Hence, why I gave up on body lotion for many years.

Until I discovered a few brands that I really loved.

And that’s exactly what I’m sharing with you today.

HOW WE USE THEM

I really love using facial oils on my face. However, when it comes to my body, lotion seems to do the trick. I use them from my chest down to my toes and I apply it right after I get out of the shower when I’m applying my makeup, putting on my deodorant and putting facial oil on my neck and face. I try to get all of this done within 5 minutes right when I hop out of the shower and dry off so it’s not daunting and exhausting.

I’m not the kind of gal that takes hours to get ready.

I’m quick.

In and out.

These brands last awhile so you won’t need to buy a new bottle every month. They’re great even when you’re sweating and they last all day, which is what I really loved about all of them. You can use them however you’d like and wherever you’d like but I find the quickest and easiest way to apply these lotions is when your skin is still a bit moist (but not wet) right after towel drying from your shower or bath.

WHY WE TRUST THESE BRANDS

I’ve tried a heck of a lot of lotions. Let’s just start by saying that.

But these brands are different. They also happen to be a few of my favorite brands that I use for other beauty products, as well. They’re all non-toxic so they’re made with really great ingredients that are high-quality and that you can trust. They’re also ideal for anyone with sensitive skin, like myself, because they’re not the kind of lotions that will cause you to break out or anything of that sort. They’re made from simple ingredients that are clean.

I also included my favorite baby lotion in this roundup because I know many of you have asked me what is safe to use on your baby. The Erbaviva brand below is fabulous and I love using the baby lotion even on my sensitive skin.

Take a look below to see if any of these brands float your boat and click on the product for more information.

SHOP the STORY  

0 comment(s)

The post The Best Non-Toxic Body Lotion appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These yummy breakfast bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. We know what you’re thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round? We think so. These little plant-based breakfast bars work great for breakfast but also make a healthy snack to take on the go.

WHY WE LOVE THEM

We had such incredible feedback from the Cherry Bars we made last month that we decided to give you another bar recipe that’s easy to make and can last the whole week whether you’re serving them for breakfast, a snack or dessert. Granola bars are incredibly versatile, especially for kids or anyone who enjoys a touch of sweetness without all the refined junk that most processed bars have in the ingredient list.

These gluten-free bars are quick to whip up and are perfect for the summer when you don’t want to slave in your kitchen.

HOW WE MAKE THEM

PREP TIPS // When you’re making this pumpkin seed bar recipe, start by making sure your almond flour is fresh. Oftentimes, almond flour can go stale if it’s left sitting too long in your pantry. Since almond flour is made from a nut (almonds), we highly suggest you store it in your refrigerator so that it doesn’t form mold or mildew, especially in the warmer months of summer.

INGREDIENT SWAPS // If you’re not in the mood for pumpkin seeds you can use slivered almonds or sunflower seeds, although we do think the pumpkin seeds add the perfect touch of flavor and crunch! 

THREE easy STEPS

Here’s how we made these breakfast bars in three simple steps.

STEP 1 // Combine the dry ingredients in a bowl. Combine the wet ingredients in a bowl. Then, mix them together and transfer to a prepared baking dish.

STEP 2 // Bake until golden brown (about 30-35 minutes) and remove from the oven.

STEP 3 // Let the bars cool completely and serve.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

 

SHOP the RECIPE
HOW WE EAT THEM

SERVING SUGGESTIONS // You can serve these breakfast bars with a drizzle of your favorite nut butter such as creamy almond butter for a quick breakfast when you’re pressed for time. Our team also really enjoys adding a spread of melted coconut oil on top with a sprinkle of cinnamon for a decadent snack. If you want to get really creative, you can use these bars to make a delicious dessert using the dairy-free coconut milk ice cream and brownie recipes in Amie’s best-selling book, Eating Clean. Brownies a la mode, anyone?

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset, which is only available for a limited time.

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

These yummy bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. I know what you thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round??? We think so. These little bars work great for breakfast but also make a healthy snack to take on the go.

  • 1 1/2 cup almond flour
  • 1 1/2 cup gluten-free old fashioned rolled oats
  • 1/3 cup pumpkin seeds
  • 1/4 cup plus 3 Tbsp mini chocolate chips, (divided)
  • 2 1/2 tsp pumpkin spice seasoning
  • 1/2 tsp sea salt
  • 1/4 cup pure maple syrup
  • 5 Tbsp creamy almond butter
  • 4 Tbsp melted coconut oil
  1. Preheat oven to 350 degrees F.
  2. Line 8×8 inch baking dish with parchment paper. Set aside.
  3. In a medium mixing bowl, combine the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and mix well.
  4. In a small bowl, whisk together the maple syrup, almond butter, and coconut oil. Pour the maple syrup mixture into almond flour mixture and combine well. Press this mixture into the prepared baking dish. Then press remaining 3 Tbsp. of chocolate chips on top. 

  5. Bake in the oven for 30-35 minutes then remove from the oven and transfer to the refrigerator for 2-4 hours before slicing. These bars can be cut into 9 or 12 bars depending on the size you want. Store leftovers in the refrigerator but let them come to room temperature before serving.

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @TheHealthyApple. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

0 comment(s)

The post Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Self-acceptance.

It’s not the same as self-esteem. 

That’s a whole other shebang that we’ll get to another time. Today we’re focusing on self-acceptance.

To me, self-acceptance is unconditional, meaning it doesn’t have any conditions tied to it such as “I’ll accept myself if I lose 10 pounds,” “I’ll accept myself if those good looking men notice me,” “I’ll accept myself if I get promoted”… those are all conditions that we put on ourselves and self-acceptance doesn’t work when there are conditions. Trust me. I’ve tried. 

After three and a half decades of life, I’ve gotten to a really comfortable place with accepting myself, my flaws, my limitations, my faults, and so on. I truly don’t see anything that’s happened in my past as a failure. From the outside, someone may say my 12-year traumatic journey of healing my body, my tumultuous relationship with my father (which has been healed), getting my heart broken and taking 14 years to heal it were all failures. I’m sure many people look at these past scenarios as awful situations but I don’t.

These experiences have shaped me. They’ve changed me. They’ve made me stronger. They’ve made me the woman I am today. And for that, I’m grateful. This quote by Maya Angelou pretty much sums it up.

“You may not control all the events that happen to you, but you can decide not to be reduced by them.” – Maya Angelou

I’ve learned a heck of a lot from healing my body, which goes FAR beyond taking a pill and hoping for the best. True healing, from my experience, happens on the physical, emotional and energetic layers of the body, all of which are addressed in The Valpone Method™.

That said, when you are on a journey like this to FEEL BETTER, you spend a lot of time on your own in bed thinking, thinking, thinking, feeling, feeling, feeling, wondering, wondering, wondering….and so on. So, I’ve come to accept that I’m a much deeper person than my early 20-something self. There’s no room for surface anything in my life anymore. I crave depth. You’re deep, too? Great, we’ll be friends.

The Answers Aren’t in a Book

There is no book or lecture or degree that could have taught me what I’ve learned from healing myself because the answers to what truly healed me aren’t in those mediums. This journey to self-acceptance and healing yourself has to be experienced and felt and moved through and processed and understood, which is exactly why The Valpone Method™ includes layers beyond the physical.

Reading a book on how to heal your thyroid ain’t gonna get you too far. Sure, it will help you a bit and it might make you feel better for a few months or a year but until the core issue(s) is addressed, your body is still going to be fighting you. That’s the truth and I’ll be the FIRST person to tell you this is not easy to hear because we live in a quick-fix world.

So, because the answers that actually brought me back to life weren’t found in books or lectures, I feel it’s time for me to help other women like you dive into your own inner strength so you can, in turn, heal yourselves.

That said, during this journey I’ve become more self-forgiving of myself.

I realized I’m enough and stopped trying to improve myself with every self-help book that really wasn’t getting into the operating system of what was going on at the root of my health issues. 

And here’s what I learned.

I’ve learned how to let go of the self-judgment that constantly screamed at me on a daily basis like an inner critic. 

I’ve stopped comparing myself to others.

I’ve stopped competing with others.

I’ve stopped needing that ‘high’ you get when you talk about someone and it makes you feel better for a hot second.

I’ve stopped needing to be right.

And I’ve come to accept my singular individuality just the way I am.

Nothing happened for these things to register and shift in my mind. I didn’t recite a poem or take a 5-step course or read another book or spend time with a guru. I simply just let go, stopped fighting myself and started accepting myself more (much easier said than done).

I started becoming conscious of the unconscious BS I have been telling myself all these years. I started incorporating the plethora of information I’ve learned from over 500 doctors, healers, clinics and more that I visited to heal my own body. I started moving away from things, places, people and energy (ex: gossip) that didn’t feel good anymore and I made a new life for myself. I started slowly and put all the pieces together of everything I’ve learned into a program called The Valpone Method™, which is what I teach at my retreats and to my private clients, and is soon-to-be an online program. 

Accepting Yourself

When you start accepting yourself, you no longer worry about what other people think or say about you and your life starts to take on a whole new energy filled with flow and spontaneity because you’re truly just being YOU without any of the conditions you’ve been chaining yourself to for far too long.

You start to relax your body, which allows your mind to relax and you allow the real YOU to be seen and exposed instead of hiding that scared women inside of you. You become PROUD OF HER, that woman inside of you who is kicking and screaming to come out and play.

You no longer feel shame or guilt or hear that voice in your head saying, “Who do you think you are?!?” Because you’re learning how to reveal the real you as you accept yourself for who you are. And when that happens, WOW, life starts to really open up and new people enter your life, new paths start to open up that you never imagined before and most of all, you will sit in awe that you have come to a place where you finally accept yourself and others and let me tell you…IT IS A BEAUTIFUL THING.

THIS IS LIFE, ladies.

THIS is life. 

All of this and so much more will be in my upcoming retreat, The Whole Body Transformation, taking place August 9-11th in Santa Cruz, California, where I’ll dive into helping you understand the missing pieces keeping you stuck, symptomatic and unwell because let’s be honest, many of the answers lay outside of the blood work and CT scans. We’ll be covering plenty of detoxification, liver support, gut health and more because all of these elements make up a few of the pieces of The Valpone Method™ that I’ve created to help you get your life back and heal yourself. There is too much toxicity and stress in our world today to just take a pill, go to the gym and eat a salad – those days are long gone. It’s time to learn how to take care of yourself so that you can transform yourself and step into the life you’re meant to live. Join me in August. I hope to see you there! Click here for more information on the retreat.

BEGIN TO HEAL YOUR BODY // Start your journey to healing your body with our 30 Day Reset Program, filled with anti-inflammatory recipes to help detox your body full of harsh chemicals, available for a limited time through summer.

0 comment(s)

The post Unraveling // Self-Acceptance appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

In our new column, The Basics, we’re bringing you our easy tips and tricks to help you navigate your anti-inflammatory pantry, fridge, and freezer and make your life more delicious.

What IS a massaged kale salad anyway?

Massaging kale is just an easy way of making the leafy greens tender by massaging olive oil and lemon juice into the leaves with your hands along with a sprinkle of sea salt. No cooking needed but one bite and you’ll think these greens have been steamed or sautéed because the massaging motion creates such a tender, flavorful leaf!

This is an easy way to make a salad in under 5 minutes when you don’t feel like cooking or following a long recipe. We’re sharing the most basic way to create your own massaged kale salad so that you can add your desired ingredients such as walnuts, almonds, organic chicken or protein of choice, beans or any other ingredient you’d like to make a full meal. This quick kale salad is a great option for a simple lunch or dinner side dish.

Any kale salad you make can be served with our vast array of veggie-based anti-inflammatory recipes and Amie’s cookbook

HOW to MASSAGE kale

WHAT YOU NEED // We suggest always buying organic ingredients, especially kale since it’s part of the Dirty Dozen, the highest sprayed foods with pesticides/herbicides that will negatively affect your liver over time. Here are The Benefits of Eating Organic. 

  •       2-3 cups of organic kale leaves (1 head of curly or flat dinosaur kale)
  •       1 Tbsp. extra-virgin olive oil, plus more if needed
  •       Juice of 1 large lemon
  •       1 tsp. sea salt

HOW TO MAKE IT //

STEP 1: In a large bowl, combine the kale leaves, lemon juice, oil and sea salt. Discard the stems.

STEP 2: Using a massaging action similar to kneading dough, massage the kale with your hands for 2-3 minutes until the kale is a dark green color and tender to touch. Add the juice of a lemon with the lemon juicer (below in our SHOP) and a pinch of sea salt.

STEP 3: Transfer the salad to a large serving bowl (the wooden one we use is below in our SHOP).

HOW TO ADD FLAVOR // The above recipe is the base formula of a kale salad, you can add any flavorings that you desire.

The Dairy-Free Cheese recipes in Amie’s cookbook, Eating Clean, are ideal for kale salads because they add a dose of protein to every serving. If you’re not in the mood for dairy-free cheese, add a pinch of flavor with chili powder, fresh lemon zest or orange zest (see the microplane zester below in our SHOP) to your kale salad.

We use the tiny pinch bowls for sea salt and other spices so we can add a pinch here and there as needed (see below in our SHOP). These little bowls are ideal to have on hand in your kitchen for easy access. It only takes a few seconds to add to your bowl and it creates so much flavor from just a pinch!

HOW TO SERVE IT // We love using large wooden salad bowls because they look so beautiful on the table. The one we’re using right now is below in our SHOP. We have a ton of dressings that you can use from our Creamy Almond Dressing to our Lemon Tahini Dressing. Feel free to mix and match on different nights to see what dressing you like best and add that to your kale salad.

STEP-by-STEP AUDIO DIRECTIONS

Listen to Amie walk you through how to massage kale step-by-step.

ADDITIONAL TIPS // Store leftovers in the refrigerator in a sealed container (see below for the glass container we use) for up to three days. You can revive the kale salad with some fresh lemon juice, if desired, when serving leftovers.

SHOP the STORY

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 3 Month Anti-Inflammatory Meal Plan, which is only available for a limited time through summer.

0 comment(s)

The post The Basics // How to Massage Kale appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

In the mood for a healthy nut bread recipe? We’ve got you covered. This time of the year is always sunny and bright and it’s the perfect time for our easy Orange Walnut Bread Bites. These bites have a mild orange flavor with the warming spices of cinnamon and clove. They’re moist and delicious; a treat for any time of the day or night. Don’t hesitate to add dairy-free mini chocolate chips if you’re serving these for dessert.

WHY WE LOVE THEM

We’re all about bringing you the cleanest, easiest recipes and when you requested a gluten-free bread recipe for dessert, we couldn’t resist putting our own little spin on it and turning it into bread bites. This could be the cutest dessert you serve all year and it doubles as an excellent breakfast topped with a spread of almond butter for protein. However you serve these bread bites, your taste buds will be quite happy. We guarantee it. 

HOW WE MAKE THEM

PREP TIPS // We suggest sifting the almond flour in this gluten-free bread recipe for a reason! Because almond flour can be quite dense, we found that when we sift it, it becomes lighter and fluffier and the end result of the bread hot out of the oven isn’t as dense! Therefore, do your best to sift the almond flour and take note that if you don’t sift it, your bread won’t rise as high and will be quite dense.

When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.

INGREDIENT SWAPS // Swap out any of your favorite nuts for the walnuts. We love using pecans, sliced almonds, chopped macadamia nuts...the list goes on. You can use any nut you’d like in this recipe. And if you have a nut allergy, feel free to use seeds instead such as pumpkin seeds or sunflower seeds. They work just as well.

If you want to make this more of a dessert bread, add in 1/4 cup Enjoy Life Foods dairy-free mini chocolate chips with the walnuts. 

THREE easy STEPS

Here’s how we made these Gluten-Free Orange Walnut Bread Bites in three simple steps.

STEP 1 // Make your flax egg (egg replacement) and set aside.

STEP 2 // Combine the dry ingredients in a large bowl and combine the wet ingredients in a separate large bowl. Mix together, add the walnuts and combine. Transfer to a parchment paper lined loaf pan and bake.

STEP 3 // Remove from the oven. Let cool completely before slicing into little squares and serve.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make these Orange Walnut Bread Bites step-by-step.

HOW WE EAT THEM

SERVING SUGGESTIONS // 

FOR BREAKFAST We’re serving these bread bites with coconut milk yogurt for breakfast (we love the Anita’s brand because it’s super thick and delicious). We find this brand at Whole Foods Market regularly so you can look for it in the yogurt section. We also added some fresh fruit (here we used pineapple); you can serve these bread bites with berries or sliced bananas, whichever you prefer for an extra dose of fiber. 

FOR DESSERT We love to serve these bites with coconut ice cream (in Amie’s best-selling cookbook Eating Clean) and her special chocolate sauce (in the cookbook, as well). The combination of the ice cream + the bread bites + the chocolate sauce = HEAVEN!

SHOP the RECIPE

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset , which is only available for a limited time through summer.

Gluten-Free Orange Walnut Bread Bites

This time of the year is always sunny and bright and it’s the perfect time for our orange walnut bread bites. They have a mild orange flavor with the warming spices of cinnamon and clove. They’re moist and delicious, a treat for any time of the day or night. Don’t hesitate to add dairy-free mini chocolate chips to make these more of a dessert.

  • 1 Tbsp ground flaxseeds
  • 3 Tbsp filtered water
  • 2 cup almond flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cloves
  • 1/2 cup fresh orange juice
  • 1/4 cup honey
  • 2 Tbsp fresh orange zest
  • 2 Tbsp unsweetened almond milk
  • 1 Tbsp melted coconut oil
  • 2 tsp pure vanilla extract
  • 1/3 cup chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. Prepare a loaf pan with parchment paper.

  3. Combine the ground flaxseeds and water, set aside for 15 minutes or until it forms a gel-like consistency. Set aside.
  4. Sift almond flour and set aside.
  5. In a large mixing bowl, combine the sifted almond flour, baking soda, ground cinnamon, baking powder, sea salt, and ground clove and mix well. Set aside.

  6. In a small mixing bowl, add the orange juice, honey, orange zest, unsweetened almond milk, coconut oil, vanilla extract, and flax seed mixture. Whisk ingredients together and add the walnuts. Gently add this mixture to the almond flour mixture.

  7. Transfer to the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out dry. Remove from the oven and cool completely before slicing into small squares. Store any leftovers in a sealed container the refrigerator for up to 7 days.

Note: If you want to make this more of a dessert bread and serve it with the coconut ice cream (in Amie’s cookbook Eating Clean) and add in 1/4 cup mini chocolate chips with the walnuts. Yum!

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @TheHealthyApple. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

0 comment(s)

The post Gluten-Free Orange Walnut Bread Bites appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
ONIONS.

THEY’RE WHAT’S FOR DINNER.

HERE’S HOW WOMEN FROM 3 DECADES (on our team) CREATE A MEAL FOR THEMSELVES WITH OUR STAR INGREDIENT: ONIONS.

Onions are quite under-rated if you ask us. They’re one of the BEST ways to add flavor to ANY recipe in very little time. And if you’re anything like us, eating an anti-inflammatory diet and looking for creative ways to add flavor to your food without gluten, dairy, soy, refined sugar and other inflammatory ingredients, onions are an excellent place to start.

Not only do they add flavor, but they’re also an excellent source of prebiotics, which are needed to feed the probiotics in our guts to keep our immune system healthy! We each try to add a few onions a week to our main meals from breakfast to dinner.

Here are three ways we love to whip up these gorgeous veggies. Whether you’re using white onions, yellow onions, Vidalia onions, red onions, etc…you can use any of these three options in your own kitchen.

20’s // Sara

During this time of the year, I’m always looking for easy veggie-based recipes for backyard get-togethers. My favorite way to serve onions is grilled – the taste of a grilled onion reminds me of summer and the skewers are so fun to share. Grilled onions are naturally sweet and they pair perfectly with just about any veggie. Here’s how I make them!

THE COOKING TECHNIQUE: GRILL

STEP 1 // Peel one large white and one large red onion and discard the ends. Slice the onions across the middle; slice each side in half and then in half again, so you have eight chunk-like pieces. Marinate the onions in a medium bowl with 1 Tbsp. extra-virgin olive oil and a large pinch of sea salt and pepper to taste for at least 20 minutes. Feel free to add any other spices of your choice to the marinade such as chili powder or ground cumin.

STEP 2 // Skewer each onion piece through the middle. It’s okay to stack a lot of onions on one skewer, but make sure they’re spread out so they cook evenly. They should just be touching each other and not smushed together. If you go overboard, they won’t cook well in the middle. Grill the onions on low heat on the grill, watching them closely to keep from burning, until they are translucent and have a light char (about 15 minutes). 

STEP 3 // Remove the onions from grill and serve warm or at room temperature!

MAKE IT A MEAL Grill up some additional skewers using sliced zucchini or colored bell peppers. Serve your skewers with a gluten-free grain like quinoa or brown rice (See our feature: How to cook grains), or slide your grilled veggies on top of a bed of salad greens for a light meal. 

LET’S SERVE IT Hot is our first choice but they’re equally as delicious served warm! Grilled onions taste best right off of the grill, when the warmth and natural sweetness of the onion pairs perfectly with the char from the grill.

TOOLS TO USE Skewers, platter, tongs

30’s // Amie

My favorite way to serve onions is to caramelize them. It might sound intimidating but I swear it’s easier than you think. All you need to do is add thinly sliced onions to a hot skillet with olive oil and sea salt and wait until they caramelize. I’ll show you how step-by-step below.

THE COOKING TECHNIQUE: CARAMELIZE

STEP 1 // Peel and thinly slice two large white onions and discard the ends.

STEP 2 // Heat a large skillet over medium heat on the stovetop. Add 1 Tbsp. extra-virgin olive oil. Let the skillet get nice and warm and add the sliced onions, stir to coat the onions with the oil then spread the onions in a single layer in the skillet, sprinkle with 1/2 tsp. sea salt (plus more to taste) and cover. Let the onions sit for about 5 minutes, then stir again.

This is a key step, you don’t want to be stirring often or the onions won’t caramelize! A spatula is a great tool to use here when the onions get nice and golden brown because they help you scrape up the bits that may get stuck to the skillet. Repeat the stirring every 5 minutes (don’t stir more than that) until the onions are caramelized, about 30 minutes. Lower the heat if the onions are burning.

STEP 3 // Remove from the heat and serve warm. Store leftovers in a sealed container in the fridge for up to 4 days.

MAKE IT A MEAL I like to add a cup of cooked quinoa or wild rice to the caramelized onions and if I’m extra hungry, I’ll top it off with sliced organic roasted chicken.

LET’S SERVE IT I love to serve these warm but they’re equally as delicious served at room temperature the next day on a salad for leftovers!

TOOLS TO USE wooden cutting board, sharp knife, spatula, ceramic skillet.

40’s+ // Jennifer

My favorite way to use onions is simply by roasting them in the oven. My house is full during this time of year since the kids are on school break so I try and cook meals that are quick and easy and don’t require too much thought, which is why the oven is one of my best friends. It’s funny because growing up onions were my least favorite food but now I can’t get enough of them. The flavor and texture of roasted onions are hard to beat. Lucky my kids have been a fan of onions from a young age so I can add them into just about anything and I receive raving reviews from my family every time I make them.

THE COOKING TECHNIQUE: ROASTED

STEP 1 // Peel two large yellow onions and discard the ends. Cut the onions in 1/2 or into 1/4 pieces.

STEP 2 // Toss the onions together with 1 Tbsp. extra-virgin olive oil and sprinkle with 1/4 tsp. sea salt and 1/4 tsp. pepper. Heat the oven to 450 degrees F. Line baking sheet with parchment paper. Place onions on a prepared baking sheet and roast until golden brown- about 25-30 minutes. I personally like to have them a bit burnt on the tips sometimes, so the desired crispness is completely up to you.

STEP 3 //  Remove the onions from oven and serve warm. Place leftovers in the refrigerator.

MAKE IT A MEAL // For a quick and easy summer meal, I love to add roasted onions to a big salad like our French Green Bean Salad with Roasted Onions or mixed into a melody of veggies like our Easy Roasted Veggie Platter with Lemon Basil Quinoa.

LET’S SERVE IT// Warm or room temperature. They taste the best right out of the oven but just as good if you let them sit for a bit. These roasted onions add so much extra flavor to a salad without needing tons of dressing or inflammatory ingredients. Trust me, you’ll be wishing you started roasted onions a long time ago once you taste the difference.

TOOLS TO USE // wooden cutting board, sharp knife, unbleached parchment paper, baking sheet.

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through summer.

0 comment(s)

The post How to Eat Clean at Any Age // Onions appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
WHAT WE’RE LOVING THIS MONTH

Let’s talk about exfoliating for a minute, shall we?

Like many of you, I’m all about minimal products in my bathroom. I can easily turn into a product junkie but then I don’t end up using half of the products and they end up expiring. So, I’m doing something a bit different this year.

I threw away ALL of my beauty products (and I get sent a LOT of products from brands) because it was overwhelming and so many products – even though they claimed to be ‘clean’ – were still filled with junk that were affecting my skin and my hormones (hello PMS!). It’s amazing what a chemical in a beauty product can do to the chemical reactions in your body, isn’t it?

Anyway, that said, I’m on the lookout for a VERY FEW key products this year and when I find them I’m going to share them with you.

First up are non-toxic exfoliants, because a girl’s gotta exfoliate that skin of hers to get that soft baby touch we all crave. I’ve never been a weekly exfoliator but I do like to do it once every two weeks to keep my skin soft and silky. 

HOW WE USE THEM

I’m going to start by talking about the glove in the top row. That’s all I really need to address here. Everything else is up to you and will depend on your personal preference because we’re all different. But this GLOVE! Where do I begin? 

My skin would feel like sandpaper without it. Let’s just put it that way. I think that should give you a good understanding of how powerful this baby is. You can use this glove with regular soap or with an exfoliator on your body and WOW, you will notice results within a few minutes. I kid you not. Try it for yourself. 

The other products are all brands that I trust and admire because they’re clean and their ingredients are pure. I’ve used each of these products throughout the last few years and I must say these are my favorite non-toxic exfoliants to use because they’re not too harsh and they’re not BS – they’re just right, like Goldilocks. You’ll see.

WHY WE TRUST THESE BRANDS

I’ve been through my fair share of brands and these are the ones that I’m relying on right now when it comes to exfoliating. I highly suggest clicking on each one to see what works for you. Some of you exfoliate in the shower, others do it in the sink before bed and some of you in the AM before work. 

There is no one-size-fits-all approach so do as you wish and have FUN with this. Beauty is supposed to be F-U-N so go enjoy yourself and treat yourself to a little scrub to polish that beautiful body of yours.

SHOP the STORY

My upcoming Whole Body Transformation Retreat in Santa Cruz, California in August a great place for you to start to dive into understanding these deeper layers of healing and to understand for yourself first-hand that healing is a journey. This retreat is my lowest price point yet, which is a great opportunity for anyone looking to meet me in person and understand the missing pieces keeping you unwell.

This retreat is based on the groundbreaking new method I created and called The Method™, which I developed to help you understand and discover the emotional, energetic and physical aspects of healing. And that’s exactly what I’m here to help you with because somewhere deep inside you know that there is more than just eating clean to really bring yourself back to life. Unfortunately, there is no quick fix or magic pill for health issues. 

0 comment(s)

The post The Best Non-Toxic Exfoliants appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These juicy and naturally-sweet easy quinoa stuffed tomatoes are perfect for warm weather! They are hearty enough for an early summer meal stuffed to the brim with a few fresh gluten-free and dairy-free ingredients, as always. 

WHY WE LOVE THEM

Well, there is one reason to love this recipe right now. IT IS TOMATO SEASON and I was in New Jersey visiting my parents so I HAD to make something with tomatoes. If you’ve never had a Jersey Tomato, please get yourself to NJ and have a tomato for me. You will not regret it. 

Jersey tomatoes are sweet, like a piece of fruit. They’re juicy and tender and o’ so heavenly to bite into, which is exactly why I just had to share a tomato recipe with you here today. And I have a feeling you’re going to love the tomatoes AND the Dairy-Free Creamy Lemon Cashew Sauce.

HOW WE MAKE THEM

PREP TIPS // If you’re in a pinch and you don’t have time to make this full recipe right before dinner, you can make the quinoa ahead of time and store it in the fridge until you’re ready to make the tomatoes. We suggest taking the quinoa out of the fridge and letting it get to room temperature before stuffing it into the tomatoes. 

When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic. 

INGREDIENT SWAPS // You can use any gluten-free grain you’d like instead of quinoa. We used red quinoa here but you can also use white quinoa, millet, wild rice, brown rice or buckwheat. You can also switch up the fresh herb for garnish if you don’t want to use the fresh basil here. However, the fresh basil is slightly sweet so we suggest keeping it in there! You can try fresh tarragon instead if desired. 

THREE easy STEPS

Here’s how we made the Easy Quinoa Stuffed Tomatoes in three simple steps.

STEP 1 // Carve out the insides of the tomatoes, discard the stems and dice the inner flesh that was removed. Set aside.

STEP 2 // Make the quinoa and fluff with a fork. Stuff the tomatoes with the quinoa and the diced tomatoes and roast at 450 degrees F for about 35 minutes or until the tomatoes are very tender and golden brown. 

STEP 3 // Remove from the oven, drizzle with the Dairy-Free Creamy Lemon Cashew Sauce and serve warm.

LISTEN // Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make these Easy Quinoa Stuffed Tomatoes step-by-step.

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // These tomatoes are ideal for a main meal served with a side of grilled vegetables for summer. You can serve these warm or at room temperature; either way, they’re quite versatile when it comes to finding something to serve with them. Grilled asparagus, onions, and zucchini are all great options to serve with these tomatoes. The side veggies can be lightly tossed with olive oil, sea salt, and pepper before grilling for a few minutes on each side or until tender. 

OPTIONAL ORGANIC ANIMAL PROTEIN // Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options. If you’re an omnivore, you can cook up some organic chicken, dice it up and add it to these stuffed tomatoes. Whether you like it grilled, roasted, poached, sauteed or baked, we have step-by-step directions for our favorite ways to cook organic chicken: How to Cook Chicken.

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through July.

Easy Quinoa Stuffed Tomatoes

These juicy and naturally-sweet tomatoes are perfect for warm weather! They are hearty and fresh and gluten-free, as always. You’re going to love them.

Roasted Tomatoes
  • 4 large tomatoes
  • 1/2 cup dry quinoa
  • Water or vegetable broth (as needed)
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and pepper, (to taste)
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. finely chopped fresh basil
Dairy-Free Creamy Lemon Cashew Sauce
  • 2 cups cashews
  • 1 1/4 cup vegetable broth
  • 3/4 tsp. sea salt (plus more to taste)
  • 1/4 tsp. lemon zest
  • 1/4 tsp. pepper
For the Tomatoes
  1. Preheat the oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper.
  2. Remove and discard the stems of each tomato. Hollow out the insides of the tomato leaving about 1/2 inch thickness on the sides. Dice this inner tomato flesh and set aside.
  3. Meanwhile, cook the quinoa with water or vegetable broth according to the package directions. Fluff with a fork and set aside to cool.

  4. Rub the tomatoes with oil using your hands and stuff them with the quinoa and diced tomatoes. Then, place the tomatoes on the prepared baking sheet. Sprinkle with additional sea salt and pepper and bake for 35 minutes or until golden brown. Remove from the oven and set aside to cool for 5 minutes. 

  5. Drizzle the Dairy-Free Creamy Cashew Sauce on top and garnish with the red onions and fresh basil. Serve warm. Store leftovers in a sealed container in the fridge for up to 2 days.

For the Sauce
  1. Puree all sauce ingredients in a food processor until creamy. Add water or vegetable broth as needed for a thinner consistency. Season to taste with sea salt and pepper. Store leftovers in a sealed container in the fridge for up to 5 days.

If you make this recipe, rate it below + post a picture of it on social media + tag @TheHealthyApple. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

Recipe by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

0 comment(s)

The post Easy Quinoa Stuffed Tomatoes appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I’m honored and excited to be sharing my upcoming retreat, Whole Body Transformation, with all of you in Santa Cruz, California. This retreat is going to be specifically for women and will address the underlying issues keeping women stuck, unwell, symptomatic and going in circles with their health.

This retreat center is brand new with a gorgeous new kitchen so we’ll be cooking and I’ll be sharing my formula for an anti-inflammatory meal. We’ll also be enjoying time outdoors on the beautiful property as well as going through The Valpone Method™, which is the formula I created to help women go deeper into their healing journey. 

The retreat will start on Friday evening and will go through Sunday morning. 

If you’re struggling with your health and you feel like you’ve tried everything, this is the retreat for you because what I’ve discovered throughout the last decade of healing myself is that no one person will ever heal you – you’re the one that has to do the work and put the pieces together. Luckily, I did all of this work for you so I can help you navigate how to heal yourself and spearhead your journey. 

For so many years I thought I had to suffer and just deal with the symptoms I was facing because eating clean food and taking supplements wasn’t cutting it. I had to go deeper to really start to see improvements in my body and that’s exactly what happens for all of my clients, as well. There is more work to be done but unfortunately, that work cannot be done in a doctor’s office

Someone said to me last month, “you can only help people as much as you’ve been able to discover, figure out and help yourself”, which is why most doctors cannot help you because, sure they can save your life and I am not dismissing them at all (I am very grateful for doctors), but they haven’t been through this so unfortunately, they cannot help you navigate this. There is another way.

And that’s exactly what we’re going to review during these three days together. This will be an intimate safe space for women to come and enjoy themselves and discover what is holding them back from getting to the next level with their health.

Through entertaining and casual lectures, discussion, and sharing, as well as physical movement, hands-on cooking, journaling, and more, you will:
 
  • Explore the three layers of healing the body through The Valpone Method™: physical, emotional, and energetic layers.
  • Discover the missing pieces keeping you unwell, symptomatic and feeling like you are ‘going in circles’ with your health. 
  • Learn how to balance your hormones naturally without using synthetic hormone products.
  • Understand the unconscious mind, trauma, and past experiences that may be silently and negatively affecting your health. The Method™ that I will be presenting will help you heal these deeper layers so you can go home with tools to help yourself on a daily basis.
  • Decrease anxiety, overwhelm and other emotions driving your body on a daily basis. You’ll be learning how to gently move your body and nervous system into a new, healthier emotional state.
  • Learn how to create flavor in your food while addressing weight, cravings, and fatigue without using gluten, dairy, soy, sugar, or other inflammatory foods in the gorgeous NEW kitchen at the retreat center.
  • Empower yourself with daily step-by-step whole-body detoxification- true health is far more than just eating clean!
  • Take your health into your own hands with practical tools to improve the quality of your life for optimal health and a deeper sense of well-being.

All the information for the retreat can be found on the 1440 website. I truly hope to see you in August! It’s going to be a lot of fun.

Much Love,

Amie

p.s. If you have any questions about the retreat, we are more than happy to answer them. You can email us at hello@thehealthyapple.com.

BEGIN TO HEAL YOUR BODY // Start your journey to healing your body with our 30 Day Reset Program, filled with anti-inflammatory recipes to help detox your body full of harsh chemicals, available for a limited time through summer.

0 comment(s)

The post Amie’s Santa Cruz, California Retreat // August 2019 appeared first on The Healthy Apple.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

 In our new column, The Basics, we’re bringing you our easy tips and tricks to help you navigate your anti-inflammatory pantry, fridge, and freezer and make your life more delicious.

We receive many questions about how to substitute eggs when you’re baking recipes at home such as muffins, breads, cakes and cupcakes so we decided to give you a step-by-step tutorial of how you can bake without eggs on your own! This takes less than 15 minutes so it’s quick and easy and no one will know there aren’t eggs in your baked goods. It’s quite magical!

HOW TO MAKE A FLAX EGG WHAT YOU NEED //
  • Ground flaxseed (or grind whole flax seeds in your blender or spice grinder until they become a fine powder or finely ground like sawdust)
  • Filtered water 
  • Small ramekin (our favorite brand is below)
  • Whisk
HOW TO MAKE A FLAX EGG //

When you’re baking a recipe and you don’t have any eggs on hand OR if you don’t want to use eggs (because you have an egg allergy or you have an egg intolerance), you can easily make a flaxseed egg in a jiffy. Making a flax egg is actually quite simple. You just need to follow the 3:1 ratio of water to ground flaxseeds.

For example, if your recipe calls for one egg, all you need to use in place of that egg is 3 Tablespoons of water to 1 Tablespoon of ground flaxseeds. However, if your recipe calls for two or more eggs, just make sure the ratio is still 3:1 (for example, 6 Tablespoons of water to 2 Tablespoons of ground flaxseeds).

STEP 1: Combine water and ground flaxseeds in a ramekin (see below for the one we use) and whisk to combine. Set aside.

STEP 2: Let the mixture thicken, uncovered, on the countertop at room temperature for 10-15 minutes or until it forms a gel-like consistency. 

STEP 3: Use the flax egg in place of the egg in your recipe and otherwise follow the directions exactly the same. All you’re doing is substituting the flax egg mixture for the egg. That’s it!

  HOW TO USE A FLAX EGG//

As stated above in Step 3 there is nothing else to do but mix the water and flaxseeds, let the mixture sit and then use it in your recipe in place of eggs. Easy peasy. Here are a few of our favorite baking recipes where we use flax eggs.

RECIPE 1 // Gluten-Free Oatmeal Cranberry Chocolate Chip Cookies

RECIPE 2 // Easy Gluten-Free Chocolate ‘Cream’ Pie

RECIPE 3 // Vegan Gluten-Free Brownies with Maple Glaze

RECIPE 4 // Easy Grain-Free Carrot Pizza Crust

ADDITIONAL TIPS //

You can follow this same ratio using whole chia seeds in place of ground flaxseed, and voilà, you have a chia seed egg replacement! The added time-saving benefit of using chia seeds is that you don’t need the wait as long as you would for flax egg thanks to chia seeds amazing hydrophilic shell, which just means that it absorbs water much faster than flaxseed. 

You’ll need to use the flax egg mixture within 15 minutes of making it or else it will get dried out. If that happens, just make it again and discard the dried out flax egg mixture. 

When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.

  LISTEN to STEP-by-STEP DIRECTIONS

Listen to Amie walk you through how to make a flax egg by clicking the PLAY button below.

  SHOP the STORY

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 3 Month Anti-Inflammatory Meal Plan, which is only available for a limited time through summer.

0 comment(s)

The post The Basics // How To Make a Flax Egg (Egg-Free) appeared first on The Healthy Apple.

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview