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Amie Valpone HHC, AADP  Transform Your Life | Take Back Your Health | Awaken to a Life Full of Happiness, Abundance, and Amazing Flavor. 🍓 Best-Selling Author, Eating Clean.


Leftover Thanksgiving Toast: Take your leftover mashed sweet potatoes and spread them on two slices of whole grain toast (I use @canyonglutenfree), then top with any other leftover veggies (I sliced roasted carrots in half), sprinkle with fresh basil and sesame seeds, add a pinch of sea salt and pepper and you've got yourself a pretty amazing post-Turkey Day lunch.

Happy Thanksgiving from the shore. Have a beautiful day with your loved ones. xx

Super easy side dish for YOU for tomorrow:
Roasted Hubbard Squash Stuffed with Massaged Kale Salad
Serves 4-6
• 1 large Hubbard squash, sliced in half lengthwise
• 1 Tbsp. plus 2 tsp. avocado oil or extra virgin olive oil, divided
• Sea salt and finely ground fresh pepper, to taste
• 1 head flat dinosaur kale, finely chopped and ends discarded
• 1 red apple, diced
• 2 scallions, thinly sliced
• 2 Tbsp. walnuts
• 1 Tbsp. finely chopped fresh basil (or parsley)
• Juice of 1 large lemon
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the squash on the prepared baking sheet face up. Drizzle with 1 Tbsp. of the oil and use your hands to coat both halves of the squash flesh inside and outer shell, as well. Sprinkle with sea salt and pepper.
Roast for 45-50 minutes depending on how large the squash is. The squash should be fork tender and golden brown when it’s finished.
Meanwhile, in a large bowl, massage the kale with the remaining 2 tsp. oil until the kale is dark green and tender. Add the apple, scallions, walnuts and basil. Drizzle with lemon juice and season to taste with sea salt and pepper; set aside.
Remove the squash from the oven and set aside for 5 minutes to cool. Then, add the kale mixture to the cavities of the squash halves and serve warm.
Dive in AND enjoy. xx

One of my favorite ways to show kids how to eat fruits and veggies is to spread them out on a wooden cutting board with hummus, mashed sweet potato and my homemade tortilla chips. I sprinkle everything with sea salt, freshly ground pepper and sesame seeds for more flavor.
Super easy and fun. This is a simple way to serve the kiddies a healthy appetizer or snack platter on Thanksgiving.

Showing you how to Roast Radishes (and Broccolette) on my Instagram Stories for easy Thanksgiving side dishes that can be whipped up in under 15 minutes from start to finish.
DM me if you have any questions. xx

I received a lot of questions about alternative (and quick/easy) side dishes to make for Thanksgiving and these Roasted Poblano Peppers are just the thing to add to your holiday spread. They take 20 minutes to make and I'm showing you how to do it on my Instagram stories. Super duper easy. Enjoy. xx

Getting ready for Thanksgiving with a few new recipes. Here, I roasted an acorn squash, then stuffed it with mashed sweet potatoes, purple roasted carrots, walnuts and fresh rosemary. Talk about HEAVEN. I'll be sharing the recipe soon. xx

My Easy Cranberry Sauce from my cookbook is super easy to make for your Thanksgiving table.
I love adding naturally sweet oranges to my cranberry sauce, as I did in this recipe, to bring out the sweetness without adding refined sugar.
Do you make your own cranberry sauce?
Photo by the fabulous @laurenvolo.

New || Questions are where everything begins for me. I believe life is a journey of asking questions. That’s how I learn.
I have quite an inquisitive mind and my curiosity is what keeps me inspired. My active desire to learn, discover new things, understand them, take them apart and dive deeper into them makes me feel alive.
I’m inquisitive, always wondering, always ready to poke around and figure something out. Always. It’s my nature.
I’ve been curious since I was a child but after throwing myself into a decade of research to heal my body, asking hundreds of questions and seeing hundreds of doctors, healers and energy workers, it dawned on me that my curiosity is what really helped me heal. It empowered me to seek new answers and understand the deeper underlying issues of the body without putting a ‘Band-Aid’ over symptoms. It allowed me to consider different perspectives than what I had been taught to believe. It allowed me to question what’s commonly accepted. It allowed me to open myself up to new experiences.  And it allowed me to tap into my fearlessness.
This curiosity is what guided me through the last decade of my life and never let me give up.
Tap @TheHealthyApple for a clickable link to read more. xx

Leftovers = 👌. Mashed sweet potato, homemade tortilla chips and a few other goodies from my fridge all tossed together for a simple lunch that was made in under 5 minutes.
I'm all about quick, easy meals. The best lunches for me are always tossed together at the last minute.
Take the stress out of your lunch and toss your leftovers with some sea salt, tahini and lemon juice. You'll shed tons of time and prep off your week. xx

The Easiest Tomato Sauce (Recipe Below)
(Step-by-step video showing you how to make this sauce on my Instagram stories.)
Serves 4
• 1 Tbsp. Olive or Avocado Oil
• 1 large white onion, diced
• Sea salt, to taste
• 5 large tomatoes, diced
• 1 Tbsp. tomato paste
• 3 large fresh basil leaves, thinly sliced
• Freshly ground pepper, optional
Saute onions and oil in a large covered pot over medium low heat (stirring often) for 7 minutes, or until onions are golden brown and tender. Add a pinch of sea salt.
Add tomatoes and tomato paste; cover to cook for another 20 minutes over medium heat. Add basil and season to taste with salt and pepper. Serve warm over roasted veggies, pasta or as a dip for my grain-free flatbread and crackers.

New || Grain-Free Mushroom Pizza Crust {Paleo}.
I’ve had numerous requests for more paleo pizza recipes and I’ve heard such great feedback from you loving my last few grain-free pizza recipes, so I wanted to share another delicious crust with you (and a few of my favorite pizza sauces, as well). If you’re new here, I’ll let you in on the fact that I bake a lot of grain-free pizza crusts and crackers in my cookbook, Eating Clean, because my digestion and overall body feels so much better when I use a protein rich flour instead of using a grain flour. I’m excited to share with you how to make this easy recipe that doubles as a flatbread for snacks, as well. Let me show you how it’s done.
Tap @TheHealthyApple for a clickable link to this recipe.
Enjoy. xx

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