iEat Green - Amie Valpone, Founder & Editor-in- Chief, The Healthy Apple - 02.08.18

Best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, Functional Medicine Nutrition & Wellness expert, columnist, spokesperson and motivational speaker. I work with and cook for a variety of clients and people with busy lifestyles. It’s my passion to help struggling women and men find balance in their lives and with their health (including hormone balance, gut health, weight gain, autoimmune disease, fatigue, thyroid, adrenals, food allergies/ intolerances, and more).

In 2005, I graduated from Boston University with a degree in Business Finance and Marketing thinking I was going to climb the corporate ladder through my corporate jobs at Ralph Lauren in fashion design, VOGUE magazine in marketing/ advertising sales, and the N.B.A. in merchandising. Little did I know I’d land on disability from my job unable to get out of my bed while struggling to stay alive. After spending 10 years struggling with chronic health issues such as Lyme disease, PCOS (polycystic ovarian syndrome), C-diff colitis, parasites, pathogens, chronic Candida, methylation (MTHFR), Mold toxicity, Heavy metal toxicity, Hypothyroidism, Leaky gut, SIBO (small intestine bacteria overgrowth), chronic hormonal imbalances, edema and much more, I spent countless years working with the best Functional/Integrative M.D’s and hands-on healers studying, learning, teaching, and figuring out how to be healthy in a real way.

 

 

Open-Faced Cajun Tofu with Sauerkraut
1- 14 oz. block extra firm Tofu, cut into thin slices
½ cup nutritional yeast
½ t. Old bay spice
½ t. Cajun spice mix
¼ t. smoked paprika
¼ t. powdered garlic
1/8 t. cayenne pepper (optional)
Spray Oil
Tamari (to taste)
2/3 cup Organic Sauerkraut, drained and warmed
½ cup sautéed greens (such as spinach, Swiss chard etc.)
½ avocado, sliced
Organic Dijon Mustard
2 slices sourdough whole wheat bread
1. Make a mixture with the nutritional yeast and the spices and put into a glass pie pan.
2. Slice the tofu into thin slices the long way. Pat dry with paper towel and dip into the nutritional yeast mixture. Press down to cover entire slice of tofu with mixture, turn over and repeat.
3. Lay out on cookie sheet lined with parchment paper and sprayed with oil.
4. Bake at 450 degree oven for 10 minutes, turn over and bake another 5 minutes, until crispy.
5. Drizzle with Tamari and bake for 5 more minutes.
6. Meanwhile, sauté the greens until wilted. Drain
7. Heat the sauerkraut and drain.
8. Toast the bread and spread each slice with Dijon mustard. Place 3-4 slices of the crispy tofu on top of the bread. Add the sauerkraut and sautéed greens.
9. Add slices of avocado on top
10. Cut in half and serve with a side salad and tomatoes.