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Recipe! Millet 'n Veggie Breakfast (Lunch or Dinner) Tacos, Two Ways

Coming soon to a kitchen counter near you: Amie Valpone's new cookbook, Eating Clean. Our #1 doctor (and #1 all around human being) Dr. Mark Hyman wrote the forward, praising Amie for her genuine approach to health + detoxification. Motivated to get healthy after years of toxicity and chronic illness, Amie set out on a journey with #EatCleanEatWhole foods, and found vibrancy, energy, and a sustainable lifestyle (zero calorie-counting, zero restrictions necessary). Sound familiar? This is a woman we can get behind.

Below, find a sneaky-peaky, body-balancing recipe for breakfast, lunch or dinner tacos from Amie's book -- out March 7! 

Millet 'n Veggie Tacos, Two Ways

Serves 4

  • 1.5 cups cooked millet
  • 1/4 cup finely chopped fresh cilantro
  • 1 TBSP freshly squeezed lime juice
  • 1/4 tsp himalayan salt
  • 8 gluten-free whole-grain tortillas
    • 1 recipe Butternut Squash + Swiss Chard or Portobello Mushroom + Red Pepper mixture (see below!)
    • 1 cup shredded red cabbage
    • 1 large ripe avocado, pitted, peeled, and thinly sliced
    • 4 scallions, thinly sliced
      • himalayan salt + freshly ground black pepper
        • sriracha, optional

           

          INSTRUCTIONS

          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 (below!). 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 + Swiss Chard or the Portobello Mushroom + Red Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the cashew sour cream and/or a drizzle of sriracha, if desired.

           

          FLAVOR OPTIONS:

          Butternut Squash and Swiss Chard

          • 2 TBSP coconut oil
          • 4 cups peeled, seeded, and diced butternut squash (1/4 inch cubes)
          • 1/2 bunch swiss chard, finely chopped
          • 1/2 tsp chili powder
          • 1/4 tsp himalayan salt
          • 1/4 tsp freshly ground black pepper

             

            INSTRUCTIONS

            In a large skillet, heat the coconut 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.

             

            Portobello Mushroom + Red Pepper

            • 1 large portobello mushroom, cut into 8 slices
            • 1 large red bell pepper, cut into long strips
            • 1/4 tsp ground cumin
            • 1/4 tsp himalayan salt
            • 1/4 tsp freshly ground black pepper
            • pinch chipotle powder
              • 1/4 cup thinly sliced radish, for garnish

                 

                INSTRUCTIONS

                In a medium skillet, heat 2 TBSP of the olive 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 vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.

                Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

                 

                  1 Discussions on
                  “Recipe! Millet 'n Veggie Breakfast (Lunch or Dinner) Tacos, Two Ways”
                • The Healthy Apple says:

                  Thank you so much for sharing this ladies! I’m sending you so much love and the biggest hugs. Thank you for all of your love and for your support with my new cookbook. I hope you love it. xox

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