Click on each item to see the brand I use and recommend.

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Nuts

• Almonds
• Walnuts
• Brazil Nuts
• Cashews
• Macadamia Nuts
• Pecans
• Hazelnuts
• Pine Nuts

Seeds

• Chia Seeds
• Ground Flaxseed
• Hemp Seeds
• Pumpkin Seeds
• Hulled Sesame Seeds
• Hulled Sunflower Seeds

Nut Butters

• Creamy Almond Butter
• Cashew Butter
• Brazil Nut Butter
• Pecan Butter
• Walnut Butter
• Sunflower Seed Butter
• Tahini
• Pumpkin Butter

Spices + Herbs

• Ancho Chili Powder
• Basil
• Bay Leaf
• Black Pepper
• Cardamom
• Cayenne Pepper
• Celery Seed
• Fancy Chervil
• Chili Powder
• Red Chilies
• Chipotle Powder
• Cilantro
• Cinnamon Sticks
• Cinnamon
• Whole Cloves
• Coriander
• Ground Cumin
• Curry Powder
• Dill Weed
• Fennel Seed
• Five Spice Powder
• Garam Masala
• Ground Ginger
• Gomasio
• Marjoram
• Ground Mustard Seed
• Yellow Mustard Seeds
• Nutmeg
• Oregano
• Paprika
• Parsley
• Peppercorn
• Crushed Red Pepper
• Rosemary
• Sage
• Red Saffron Threads
• Finely Ground Sea Salt
• Flakey Sea Salt
• Star Anise
• Tarragon
• Thyme
• Turmeric

Anti-Inflammatory Oil

• Avocado Oil
• Unrefined, Virgin Coconut Oil
• Organic Flax Oil
• Hemp Seed Oil

Vinegar

• Balsamic Vinegar
• Coconut Aminos
• White Wine Vinegar

Condiments

• Dijon Mustard
• Wholegrain Mustard
• Salsa
• Sriracha Sauce
• Habanero Pepper Sauce
• Horseradish

Pantry Staples

• Sun-Dried Tomatoes
• Diced Tomatoes
• Sauerkraut
• Low-Sodium Vegetable Broth

Gluten-Free Whole Grains

• Amaranth
• Buckwheat
• Millet
• Gluten-Free Rolled Oats
• Steel Cut Gluten-Free Oats
• White Quinoa
• Red Quinoa
• Whole Grain Sorghum
• Whole Grain Teff
• Black Pearl Rice
• Wild Rice
• Brown Long Grain Rice
• Brown Short Grain Rice

Baking

• Cocoa Powder
• Shredded Coconut
• Unsweetened Flaked Coconut
• Pure Raw & Unfiltered Honey
• Medjool Dates
• Almond Extract
• Pure Maple Syrup
• Pure Vanilla Extract

Gluten-Free Baking Flours

• Almond Flour
• Almond Meal
• Garbanzo Bean Flour (Chickpea Flour)
• Coconut Flour
• Gluten-Free Oat Flour

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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.

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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.

Course Dinner

Cuisine American

Keyword stuffed tomatoes

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 498kcal

Author Amie Valpone

Ingredients

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 freshly ground black 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. fresh lemon zest
• 1/4 tsp. pepper

Instructions

For the Tomatoes

• Preheat the oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper.
• 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.
• Meanwhile, cook the quinoa with water or vegetable broth according to the package directions. Fluff with a fork and set aside to cool.
• 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. 
• 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

• 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.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 16g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 667mg | Potassium: 858mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1375IU | Vitamin C: 18.8mg | Calcium: 53mg | Iron: 5.7mg

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 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.

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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.

What many people don’t realize is that you cannot fix hormones with synthetic hormones. It will not work. It will be a band-aid and will at some point cause your other hormones to be out of balance. I know this because this happened to me and because everyone that walks into my office is experiencing awful hormonal issues and someone tried to ‘help’ by giving them birth control or a synthetic hormone cream and down the road, it turned into a nightmare.

That said, today we’re discussing the best ways to support your hormones because let’s face it, almost every woman out there is dealing with PMS or some sort of hormonal imbalance that is manifesting as weight gain, acne, yeast infections, body odor, oily hair, anxiety, depression and more.

SO, HOW do WE do THIS?

Easy.

Amie is going to show you how you can start incorporating these foods into your lifestyle today.

Our favorite foods for hormone balancing:

Broccoli

Well, let’s face it. As kids, none of us liked broccoli. It made me want to cry and I avoided it at all costs. I’m sure you can relate. Broccoli is quite a powerhouse when it comes to hormones because it helps support the liver with natural detoxification. When I learned this in my early 20’s, I decided I was going to have broccoli a few times a week because I was going through so much liver toxicity from my body burden of toxins and so many hormonal imbalances.

WHY WE LOVE IT // Broccoli is quite easy to cook. It may seem complicated but it’s simple when you know how to do it (see below for How To Make It)! It’s also incredibly versatile, meaning that it can be tossed with anything from olive oil to balsamic vinegar to lemon juice and beyond and you can call it a meal. You can do anything with broccoli! Remember that and don’t let it intimidate you.

HOW TO MAKE IT // The easiest way to prep broccoli is to cut off the florets and discard the hard stalk. The florets can be tossed with olive oil, sea salt and pepper and roasted in the oven on a rimmed baking sheet for about 15-20 minutes at 400 degrees F or until they’re golden brown and crispy. I like crispy! I like them very very crispy in fact, so I leave them in until they’re nice and crispy. Your roasting time will depend on how large your florets are; the larger the florets, the more time it will take to roast.

HOW TO SERVE IT // Have FUN with broccoli….meaning you can jazz it up with whatever you have in your fridge. My favorite combo when it comes out of the oven as noted above is to drizzle it with freshly squeezed lemon juice. Then I crush a handful of walnuts and sprinkle them on top with a pinch more sea salt and pepper, if desired. That is IT, folks! Easy peasy.

OUR FAVORITE RECIPE USING THIS INGREDIENT // Winter White Detox Soup

Cabbage

I’m a red cabbage kinda gal. I prefer red cabbage to green cabbage any day. There is SO MUCH more flavor in red cabbage in my opinion…it’s naturally sweet and hits the spot on top of a salad or tacos unlike green cabbage, which doesn’t have the natural sweetness found in its red cousin! Also, I like to call red cabbage “purple” cabbage because it really IS purple. Am I the only one thinking this way?

WHY WE LOVE IT // It’s crunchy, it’s flavorful, it’s full of fiber and it’s ideal on top of everything from soups to tacos to your favorite sandwich recipes. It’s quite versatile…all you need is a bit of creativity to play with it in the kitchen and don’t be afraid to try it in recipes.

HOW TO MAKE IT // I love to eat it raw because it’s crunchy so there’s nothing you need to do but finely chop it. And I mean very finely chop it so that it’s easy for you to digest. You can thinly slice it or finely chop it, however, you want to do it. It’s up to you but the smaller the dice or slice, the better and the easier to digest! Find yourself a nice sharp knife and a wooden cutting board and slice or dice away!

HOW TO SERVE IT // As I mentioned above, I love using cabbage as a topping for tacos to add a nice crunch and bite to the recipe. I also love adding thinly sliced cabbage to salads to brighten up the colors and add a crunch factor in there, as well. Lastly, cabbage is delicious served as whole leafs (remove the stem at the bottom, which is tough to chew) and use it like you would a lettuce wrap by putting your ingredients inside, wrapping it up like a burrito and eating it!

OUR FAVORITE RECIPE USING THIS INGREDIENT // Simple Green Apple & Cabbage Salad with Lemon Tahini Dressing

Walnuts

I fell in love with walnuts a few years ago when I learned about their anti-inflammatory properties thanks to their Omega 3 fatty acids. I love adding walnuts to my meals and I eat about 1/2 cup of walnuts a day sprinkled throughout my meals and snacks. They keep me satisfied and add a great dose of protein to keep me full and happy!

WHY WE LOVE THEM // Their Omega 3 properties as mentioned above are the main reason I love walnuts above all other nuts. It’s the deciding factor when I’m shopping in the nut section because walnuts are loaded with anti-inflammatory benefits that no other nut or seed has. That alone is a reason to reach for walnuts! Because they’re high in protein and a good source of healthy fats, walnuts will keep you full and satisfied, which always makes us happy campers.

HOW TO MAKE THEM // You can toast walnuts or roast them in the oven. Toasting them on the stovetop in a large skillet over medium heat is a great idea. You can add a handful of walnuts to the dry skillet and toss them for about 3 minutes (be careful not to let them burn) or until golden brown and fragrant. The stovetop method is much easier and quicker than roasting them in the oven!

HOW TO SERVE THEM // Walnuts are ideal on parfaits, salads, chopped up and tossed on top of tacos, and even enjoyed right out of the bag, which is what I do a few times a day when I need a snack and I don’t have time to make a full meal in my kitchen. 

OUR FAVORITE RECIPE USING THIS INGREDIENT //  5-Minute Arugula Pesto

Avocado

Avocado is quite possibly one of the greatest foods because it’s so incredibly versatile and can be diced, sliced, pureed, mashed and more. It’s ideal for everything from guacamole to adding creaminess to a dressing like from our Fajita Lettuce Wraps with Hazelnut Avocado Crema recipe.

WHY WE LOVE IT // Avocado has a nice mild taste, which makes it ideal for adding creaminess to smoothies, soups, ice cream recipes, dips and spreads. It’s a great way to reap the benefits of healthy fats and you can enjoy it any time of the day because it pairs well with everything from breakfast toast to evening fajitas. 

HOW TO MAKE IT // Well, that depends on what you want to ‘make’…you don’t need to really make anything at all as you’ll see below in the serving suggestion but you can easily turn a very ripe avocado into a delicious pureed soup or smoothie. Those are two of the easiest ways to use it. I highly suggest purchasing a ripe avocado so that it’s flavorful. If you purchase a hard avocado and try to use it right away in a recipe, it will taste awful and will be too difficult to slice. In that case, store the un-ripe avocado in a brown paper bag overnight or until the avocado ripens up.

HOW TO SERVE IT // No need to ‘serve’ anything with avocado when you can simply peel it, pit it and sprinkle sea salt on top, then eat it with a spoon. That’s really all you need. But, if you want to get creative you can check out my best-selling cookbook for a bunch of ways to use avocado to add creaminess to recipes.

OUR FAVORITE RECIPE USING THIS INGREDIENT // Kale Avocado Salad with Creamy Almond Dressing

SHOP the STORY

My upcoming Whole Body Transformation Retreat in Santa Cruz, California in August is 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 Valpone 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.

If you have further hormonal needs, you can schedule a private session with me to go into detail about how to help yourself balance your hormones. 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 April.

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WHY WE LOVE THEM

There’s something about pickled onions that makes us smile. Maybe it’s their vibrant fuschia color or the fact that they add so much flavor to everything (and we mean EVERYTHING) that we serve these with. We don’t know about you but the idea of adding these pretty onions on fajitas and tacos makes us pretty happy. We’re condiment people over here so anytime we have an idea to create a new condiment, we’re on it and these are just the thing you need in your fridge to up the flavor profile of literally everything you eat.

HOW WE MAKE THEM

PREP TIPS // When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic. These pickled onions are ideal to make ahead to use throughout the next few weeks. You’ll need to let them sit for a few hours on the countertop before eating them so be sure to plan ahead. They are worth the wait. Trust us! We usually prep pickled onions on a Sunday night so that they can sit throughout the week in our fridge and be used that week and the following in all of our main meals. Find a schedule that works for you because planning ahead is well worth it when you have these in your fridge to add to everything.

INGREDIENT SWAPS // You can easily use white onions but trust us, they do not taste as good so we recommend sticking with the red onions for this recipe.

THREE easy STEPS

Here’s how we made these Pickled Onions in three simple steps.

STEP 1 // Combine the apple cider vinegar, honey, sea salt and peppercorns in a small saucepan and bring to a boil. Pour over a bowl of thinly sliced red onions and let this sit on the countertop at room temperature for 4 hours.

STEP 2 // Transfer the onions and cider mixture to a sealed ball jar and store in the fridge until ready to serve.

STEP 3 // Serve chilled.

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 // We love serving these pickled onions with our Roasted Carrot Vegetarian Tacos, Nourishing Roasted Cauliflower Bowl and our Easy Veggie Nachos with Garlic Tahini Sauce recipes because they pair well with anything from burgers to leftover sandwiches. We serve these onions straight out of the glass jars (as shown above in SHOP the RECIPE and place them on the dinner table for everyone to serve themselves. We highly suggest keeping the onions chilled until ready to serve so they are nice and crisp and cool to bite into as a topping or garnish. Our favorite way to serve these onions is with a handful of finely chopped parsley on tacos!

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

Print

Pickled Red Onions

These pickled onions are so easy to make (just five ingredients!) and will jazz up any dish as a topping.

Course Condiment

Cuisine American

Keyword onions

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Sitting Time 4 hours hours

Total Time 10 minutes minutes

Servings 8 ounces

Calories 22kcal

Author Amie Valpone

Ingredients

• 1 large red onion, peeled and thinly sliced
• 1 cup unfiltered apple cider vinegar
• 1 Tbsp honey
• 4 tsp sea salt
• 1 ½ tsp black peppercorns

Instructions

• Place the onions in a small bowl and set aside. 
• Then, combine the apple cider vinegar, salt, honey and peppercorns in a small saucepan and bring to a boil. 
• Remove from the heat and pour the liquid over the onions; let sit for 4 hours on the countertop at room temperature. Transfer to a covered container and refrigerate. This recipe will keep in the fridge in the sealed jar for up to 2 weeks.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1165mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg

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 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.

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.

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CAULIFLOWER.

IT’S WHAT’S FOR DINNER.

Here’s how a group of hungry women on our team (who live all over the country) create a meal just for themselves with our star ingredient of the season: Cauliflower.

20’s // Sara-Marketing Manager

As a single 20 something, this simple way to make cauliflower is an absolute staple and it’s impossible to mess up. It’s inexpensive and takes less than 10 minutes from start to finish. The best part? You can make a ton of it upfront and use it in a bunch of recipes throughout the week such as tacos and salads.

THE COOKING TECHNIQUE: CAULIFLOWER RICE

STEP 1 // Cut the cauliflower into 1/2-inch florets using a sharp knife. Transfer the florets to a food processor (such as the one we love that’s listed below) and pulse until the cauliflower resembles a rice consistency. 

STEP 2 // Transfer the cauliflower rice to a large skillet if you want it toasted (see below for directions) or serve it raw in your favorite salad recipe.

STEP 3 //  Store leftovers in a sealed container in the refrigerator for up to 3 days.

MAKE IT A MEAL // I like to take the cauliflower rice out of the food processor and transfer it to a large skillet where I toast it over medium-low heat for about 10 minutes, stirring often until it’s toasty and golden brown. After the cauliflower rice is toasted, I like to make a stir fry with peppers and onions to serve for a weeknight dinner. If I’m not in the mood for a stir fry, I will replace the cauliflower rice for couscous in a Mediterranean salad by adding slivered almonds and cherry tomatoes and freshly squeezed lemon juice. Whether you decide to toast the cauliflower rice or eat it raw, it’s perfect to add on top of a green salad or to pair with some roasted veggies or organic sliced chicken for a quick and easy lunch I can bring to work.

LET’S SERVE IT  // When I’m tossing the cauliflower rice into a stir fry, I love to serve the dish warm because it tastes better right off the stove top. If the weather is warmer and I opt for the Mediterranean salad option, I’ll serve it at room temperature.

TOOLS TO USE // I use my favorite Kitchen Aid food processor, and a wooden cutting board is key for cutting the cauliflower florets.

30’s // Amie-Founder

Living in Manhattan, I often feel like one of the only people who cook. Trust me, it’s not a “thing” to cook for yourself here. My kitchen is not too shabby- I love it. It’s clean and remodeled so I enjoy spending time cooking, especially in the winter. My go-to vegetable is cauliflower, as many of you have seen from my Instagram Stories where I’ve made two simple sauces to drizzle over roasted cauliflower.

Roasting cauliflower is quite possibly the easiest way (and most delicious way) to serve it, in my opinion. It takes less than 5 minutes to whip up and pop into the oven and the taste is out-of-this-world. Tender, naturally sweet and so delicious for a side dish especially when the weather is chilly and you’re looking for a warm veggie to warm you up.

I like to get my cauliflower nice and toasty (meaning: I like the tips of the florets to be golden brown), which is when the real sweetness comes out to play.

THE COOKING TECHNIQUE: ROASTING

STEP 1 // Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet or large roasting pan or ceramic baking dish with parchment paper.

STEP 2 // Cut the cauliflower into 1-inch florets using a sharp knife. Transfer the cauliflower florets to the prepared baking dish and drizzle with 1 Tbsp. extra-virgin olive oil and 1/2 tsp. sea salt and 1/4 tsp. pepper. Roast for 30-35 minute or until golden brown and very tender.

STEP 3 // Remove from the oven; set aside to cool for 5 minutes then serve warm. Store leftovers in a sealed container in the refrigerator for up to 3 days.

MAKE IT A MEAL // I love serving this roasted cauliflower with a handful of finely chopped fresh basil and a sprinkle of fresh lemon zest. It adds the perfect touch. If you’re looking to make this easy roasted cauliflower into a full meal, I suggest serving it with our Baked Chili Pasta Casserole or a piece of Poached Chicken (Check out our 5 Ways to Cook Chicken) with our simple Creamy Cashew Basil Sauce on top!

LET’S SERVE IT // Serve warm but trust me, cold leftovers are incredible tossed into a green salad!

TOOLS TO USE // I love using my sharp knife and wooden cutting board as well as my favorite ceramic baking dish. That’s all I need to make this recipe!

40’s+ // Jennifer-Marketing Assistant

Living in a suburb makes it easy for me to drive to the food store on a Sunday and stock up on my veggies, which is what I did this past Sunday. Cauliflower is on my list to purchase at least twice a month because my kids love it and it’s easy to make. I believe you really cannot mess up cauliflower, especially when you see how simple it can be to whip up whether you’re dining alone or for a family of four.

THE COOKING TECHNIQUE: SAUTEEING

STEP 1 // Slice a large head of cauliflower into 1/2 inch florets using a sharp knife on a cutting board. Discard the leaves and stem of the cauliflower.

STEP 2 // Pour 1 Tbsp. extra-virgin olive oil into a large skillet over medium heat. Add the cauliflower florets, sprinkle with 1/4 tsp. sea salt and 1/4 tsp. pepper and cover. Cook for about 20-25 minutes or until the cauliflower is fork tender. Depending on how large your skillet is and how big your florets are, your cauliflower may need more time. That’s okay, just keep it covered and it will be done shortly.

STEP 3 // Remove the skillet from the stovetop and transfer the cauliflower to a serving platter and serve.

MAKE IT A MEAL // After I remove the skillet from the stovetop, I transfer the sauteed cauliflower into a large bowl and toss it with 2 cups cooked quinoa, 1-2 tsp. balsamic vinegar, 4 Tbsp. slivered almonds, 1 Tbsp. finely chopped fresh mint and sea salt and pepper to taste. If my kids are really hungry, we’ll toss in some thinly sliced roasted organic chicken to make it heartier.

LET’S SERVE IT // My kids and husband like to serve this cold but I love it served warm, so however you want to serve it is up to you. I often add leftovers to a lettuce wrap the next day by selecting a few large leaves of Bibb lettuce and adding the sauteed cauliflower inside with 1/2 a ripe avocado and a sprinkle of sesame seeds, sea salt, and pepper and it’s delicious for an easy lunch when I don’t have time to make a sandwich.

TOOLS TO USE // I love using this large stainless steel skillet for sautéing. Also, I cannot live without my wooden cutting board because we do not use plastic in our home or our kitchen because as Amie has taught us, the plastic can leach into your food and we don’t want that!

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 April.

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.

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The post How to Eat Clean At Any Age // Cauliflower appeared first on Amie Valpone.