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Clean Eating – A 21 Day Plan

Since about age 18 I’ve wanted to know what’s in my food and try to eat as clean as possible…most days. Whenever I start to feel a bit sluggish, bloated and just down right unhealthy I want to step back and take a look at my eating habits. This happens a few times a year, mostly after the holidays and at the end of the summer.

There are a zillion detoxes out there but my favorites have always been those that use REAL FOODS. No pills or powder just high energy plant based foods that can heal my body naturally and get me back on track. One of the biggest reasons I love doing real food detoxes is because it reminds me of how good I feel, and I always reincorporate those healthy habits back in my life after forgetting them for a bit. So when I heard my friend Amie Valpone from The Healthy Apple wrote a book all about detoxing your body with a 21 Day  plan to reset your body I wanted to know more.


Amie’s book Eating Clean: The 21-Day Plan to Detox, Flight Inflammation and Reset Your Body outlines her journey of how she healed her body from chronic illnesses by changing the way she ate. Amie gives you over 200 detox approved plant based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.

One issue I have with detoxes is that I need to feed my family too. Most of the time when I mention detox my husband sighs, rolls his eyes and pretends not to hear me. I actually think he chooses to have late lunches so he can say he isn’t hungry for dinner when I am doing detoxes. Tricky huh?! After taking lots of  peeks through Amie’s book I found some of my personal favorites and ones that my family would love too. It’s important for me to keep our family meals set to one meal even when I choose to kick it up a notch. I want my family, especially my boys to experience real foods on a daily basis and new foods that they might not think they like until they try them.

One of my kids favorite nights of the week is “Taco Tuesday”. Most of the time we make them with some sort of grass-fed beef or game meat or chicken. When I saw Amie’s Millet Breakfast Tacos I wanted to give them a try. When you think of breakfast you think of eggs right? Nope, none here, which makes it a perfect dinner for us!

Millet Tacos

Millet ‘n Veggie Breakfast Tacos: Two Ways
Serves 4
This filling combination of whole grains and veggies will keep you satisfied long until your next meal.
1½ cups cooked millet
¼ cup finely chopped fresh cilantro1 tablespoon freshly squeezed lime juice¼ teaspoon sea salt8 gluten-free whole-grain tortillas (corn-free)
1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see
1 cup shredded red cabbage
1 large ripe avocado, pitted, peeled, and thinly sliced
4 scallions, thinly sliced
Sea salt and freshly ground black pepper
Cumin Cashew Cream Sauce, optional
Seriously Sensational Sriracha Sauce, optional
In a small bowl, combine the millet, cilantro, lime juice, and salt.
Stir to combine and set aside.Make one (or both) of the Flavor Options.
To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat.
Place the warm tortillas on a platter or on individual plates.
Divide the millet among the tortillas.
Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture.
Top with the cabbage, avocado slices, scallions, and salt and pepper to taste.
Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.
2 tablespoons coconut oil4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)½ bunch Swiss chard, finely chopped½ teaspoon chili powder¼ teaspoon sea salt¼ teaspoon freshly ground black pepper

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

2 to 3 tablespoons extra-virgin olive oil, 1 large portobello mushroom, cut into 8 slices, 1 large red bell pepper, cut into long strips¼ teaspoon ground cumin¼ teaspoon sea salt¼ teaspoon freshly ground black pepper, Pinch chipotle powder ¼ cup thinly sliced radish, for garnish. In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin,salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetablesare cooked through, stirring often. Garnish with the radish. Keep warm.

Pepper Soup

Next up on the menu will be Amie’s Bell Pepper Soup. I love peppers and it will be perfect in the summer once all my peppers start popping up in the garden. Plus, my kids would love this soup, and when you puree a soup you have a much better chance getting those kiddos to eat it because you don’t see big chucks of veggies. At least that is what my pickiest eater says. LOL.

So you can now RUN and get Amie’s book Eating Clean: The 21-Day Plan to Detox, Flight Inflammation and Reset Your Body on her website and follow along on Amie’s quest of healthy living throughout social media, she is a daily inspiration to me and my family.


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