Amie Valpone’s Summertime Sesame Brown Rice Bowl #SaladFest2013

Amie Valpone‘s culinary creativity is literally off-the charts.  We are recent friends butamie long time fans and admirers of the kitchen concoctions that this woman comes up with!  No one puts unexpected flavors and ingredients together with boldness and verve quick like The Healthy Apple.

It’s not enough that she thinks outside the box coming up with totally original recipes for seasonal veggies, snacks and baked good alike BUT…

Pretty much all of her recipes are Vegan, Gluten-Free, Dairy-Free & Soy-Free.  The Healthy Apple is literally mecca for foodies with dietary restrictions.

This is just the tip of the iceberg, go to her site, look around and you’ll be amazed at what you find!  Amie is endowed with endless inspiration!

Click HERE to spread the word about Amie’s Summertime Sesame Brown Rice bowl with the super special ingredient: Cherries.

amie valpone brown rice salad

Summertime Sesame Brown Rice Bowl
Servings: 2-4
Time: 1 hour
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup organic brown rice
  • 1½ cups water
  • 1 cup fresh baby spinach
  • 1 medium white onion, thinly sliced
  • 1/3 cup dried cherries
  • 2 Tbsp. freshly squeezed lemon juice
  • ¼ tsp. fresh lemon zest
  • 2 tsp. sesame seeds
  • ¼ cup finely chopped fresh basil
Directions

In a medium saucepan, boil water with salt and pepper. Stir in rice; return to a boil.

Reduce heat to a simmer; cover and cook for 15-20 minutes or until rice is tender.

Remove from heat, add spinach and onions; mix well to combine. Set aside, covered, for 5 minutes.

Transfer to a large mixing bowl; add remaining ingredients and toss to combine.

Serve warm or at room temperature.  Enjoy!

———

The Healthy Apple was started by Amie Valpone, a Manhattan based Personal Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.  For recipes like Amie on Facebook and to join the conversation follow her on Twitter.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program

Free Up Your Fridge Frittata

You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them?  You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…

We’ve been there too!  So we created the ultimate Cooking Camp solution – Frittata-fy them!

That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.

If you want to make this recipe uniquely your own check out the Health Cooking Basics Cookbook for 5 stellar (yet simple) ingredient swaps.

free up your fridge fritatta

Free Up Your Fridge Frittata
Total Time: 35 mins
Servings: 6-8

  • 10-12 large eggs, whites and yolks separated
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 2 cups baby spinach leaves (or any leafy greens)
  • 1⁄2 cup cherry tomatoes, halved OR ANY VEGGIES YOU HAVE!
  • 2 teaspoons sea salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup fresh herbs like parsley, basil, cilantro or sage or 2 teaspoons dried herbs like Italian Seasoning or herbs de Provence

Directions

Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.

In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.

Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.

Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.

Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program

How to Chop an Onion

No use crying over chopped onions.

We’ve all heard a million things about how to avoid the tears while chopping an onion.  Wear sunglasses.  Put a piece of bread in your mouth.  Hold your breath.

We tried them all.  They’re all weird and they’re all wrong.  But here’s what does work:

1) Put your onions in the fridge before chopping them.  Cold onions don’t make you cry too much.  BUT you don’t want to always store your onions in the fridge because it decreases their flavor.

2) Learn how to chop quickly and efficiently.  Start by watching this video.  Then, practice makes perfect.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program

Recipe: Balsamic Glazed Onions

Attention, attention: ONIONS ARE VEGETABLES.

We know you know that, but do you really know that?

Another little mindset shift for you: Roasted onions are sweet.  Like, really sweet.  And they work well with anything from meat to seafood.  Or grains to greens.  Mix some of these suckers into anything you’re making for an added savory-sweet taste.

Hold up: a savory + sweet vegetable?  Now that’s the dream.

Do you really need any other motivation to make these Balsamic Glazed Onions?  Didn’t think so.  Go forth and roast.  Just  be sure to let us know your thoughts in the comments below.

url-3

Balsamic Glazed Onions

  • 1 large red onion
  • Extra virgin olive oil
  • Good quality balsamic vinegar
  • Salt and pepper

Directions

Preheat oven to 350 degrees. Slice red onion into thick rounds trying to keep all the
rings intact. Place rounds directly on large baking sheet or on foil lined sheet if you
prefer.  Do not overlap.

Drizzle with olive oil, balsamic and sprinkle salt and pepper.  Use your hands to rub the dressing in.  Flip the onions while keeping them together to ensure an even coating (we know–it’s tricky! But you can do it!)

Roast for 20-30 minutes or until crisp and tender. We like to serve them on top of
fish,  grains, or allow them to cool and mix them into a salad with some great goats cheese.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program