As the summer turns into fall here in Manhattan, I couldn’t help but want to walk to my farmers market and find a few heirloom tomatoes that were bursting with flavor. Alongside of them were the most beautiful peaches so I thought I’d toss them together for an end-of-summer salad with a creamy avocado dressing that adds a savory touch to the sweet peaches and tomatoes.

I’ve topped this salad off with a sprinkling of fresh chives and a few fresh basil leaves but feel free to use whichever fresh herbs intuitively feel best to you. This salad is sure to become a staple when you’re in a pinch for a quick meal or when you’re entertaining.

You can add any protein you desire such as organic chicken, grass fed beef, organic eggs, a drizzle of tahini or any nuts and seeds of choice.

SHOP the RECIPE

Print

Peach and Heirloom Tomato Salad

It's prime season for ripe peaches and heirloom tomatoes, which is what makes this recipe so simple to toss together because you don't need many ingredients when you're reaping the benefits of in-season fruits that are bursting with flavor.

Course Salad

Cuisine American

Keyword peach, avocado

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 28kcal

Author Amie

Ingredients

• 1 ripe avocado peeled and pitted
• 1/4 cup filtered water
• 1/4 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. sea salt plus more to taste
• 1/4 tsp. freshly ground pepper
• 2 medium heirloom tomatoes cut into wedges or thinly sliced
• 1 ripe peach thinly sliced
• 5 chives thinly sliced
• 3-4 basil leaves

Instructions

• In a small food processor, add all ingredients except the tomatoes and peach. Puree until very creamy, about 2 minutes.
• Dollop the avocado mixture onto a serving plate and use the back of the spoon to spread the creamy mixture in a circular motion, leaving about 1 inch on the perimeter of the plate.
• Add the tomato and peach slices, chives and basil. Serve chilled or at room temperature.
• Store leftovers in a sealed glass container for up to 2 days.

Nutrition

Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 258mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

0 comment(s)

The post Peach and Heirloom Tomato Salad appeared first on Amie Valpone.

Here are a few of Amie’s favorite resources to guide you on your journey. We suggest scrolling down to see what most interests you and intuitively feels good to you and starting there. 

ANTI-INFLAMMATORY FOOD

THE COOKING BASICS

HOW TO EAT CLEAN AT ANY AGE

ELEVATE YOUR PLATE SERIES

NON-TOXIC STAPLES

ALTERNATIVE MEDICINE

DETOX

UNRAVELING SERIES

0 comment(s)

The post The Resources appeared first on Amie Valpone.

As an Amazon Associate I earn from qualifying purchases.

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.

3 comment(s)

The post The Basics // How to Massage Kale appeared first on Amie Valpone.

As an Amazon Associate I earn from qualifying purchases.

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.

Print

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.

Course Snack

Cuisine American

Keyword gluten-free bread

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 slices

Calories 229kcal

Author Amie Valpone

Ingredients

• 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

Instructions

• Preheat oven to 350 degrees F.
• Prepare a loaf pan with parchment paper.
• Combine the ground flaxseeds and water, set aside for 15 minutes or until it forms a gel-like consistency. Set aside.
• Sift almond flour and set aside.
• 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.
• 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.
• 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.

Notes

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!

Nutrition

Calories: 229kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 415mg | Potassium: 116mg | Fiber: 3g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 8.7mg | Calcium: 97mg | Iron: 1.3mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. 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. 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.

7 comment(s)

The post Gluten-Free Orange Walnut Bread Bites appeared first on Amie Valpone.

TheHealthyApple.com participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

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.

6 comment(s)

The post How to Eat Clean at Any Age // Onions appeared first on Amie Valpone.