Mini anything is fun—but with tiny tomatoes, you get big benefits in addition to the cute, little size. Each red round is loaded with lycopene, a potent antioxidant, plus protein, fiber and plenty of good-for-you vitamins and minerals. Tired of just tossing them into a salad? Try this quick roasting technique to really bring out the rich, ripe flavor. Enjoy as a simple side dish, add to pasta or try them atop your favorite garlic bread.
Category: Clean Eating with Amie Valpone
Clean Eating with Amie Valpone
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!
Need dessert, quick? These no-bake almond butter bites are about as easy as it gets—just mix the ingredients, form into balls and freeze. When set, dunk in melted dark chocolate for a layer of extra “Mmmmmm”! You get double the nuttiness with almond butter and PBSLIM™, a new powdered peanut butter boasting 85% fewer fat calories–yet the same rich, roasted flavor–of the spreadable kind.
Bok choy is big when it comes to nutrition—you get more than 100% of the recommended daily intake of vitamin A with just one cup! Also packed with vitamin C and calcium, this stalky, celery look-alike belongs to the cabbage family and sometimes goes by the name Chinese chard. With mild flavor and sturdy texture, it works wonders in soups, salads or stir-fry dishes, including this one, where it’s paired with garlic and ginger for classic Asian flavor.
You might know fennel for its flavorful seeds, often embedded in breads (think: rye) and sausages. But the underground bulb of this versatile veggie is another edible part with spicy-sweet taste that’s enjoyed cooked or raw—such as in this crunchy, colorful salad. Mixed with shredded green or purple cabbage and thinly sliced red onion, then tossed with a zesty, citrus-balsamic dressing, it’s a side dish that rivals any vinegar-based or creamy coleslaw that’s ever graced your plate.
If you’ve ever hardboiled eggs then tucked some back into the refrigerator’s egg tray to use later, you might be familiar with this dilemma: how do you know if an egg is raw or cooked? Before you tap, tap, tap on a shell and end up with a gooey mess all over your countertop, try this easy test to find out if an egg is ready to be peeled.
Sick of strawberry? Bored by banana? Try a fruit with flair, not to mention notable nutritional benefits, with this naturally sweet, energizing smoothie. A symbol of love in India, and the inspiration behind that squiggly print we call paisley, mangos are packed with vitamins C, B6 and A, with just a single cup knocking out 12 percent of your daily fiber needs. Blend one up with raw honey and a dash of cocoa powder for a unique and satisfying start to your day.
Kick heavy mayo to the curb! This coleslaw’s creaminess comes from Greek yogurt, a lower-fat dressing alternative that makes this quick side dish a pleasantly nutritious picnic addition. For your mixed greens, pick colorful cabbage or go with a broccoli slaw for hearty crunch and a little nutrient variety.
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