You May Also Like

Activated charcoal might be messing with your birth control

Could having a “mind coach” on demand be the key to a healthier pregnancy?

Emmy Rossum followed this food protocol to majorly boost her energy (and balance her hormones)

This is the one diet change that clears Margot Robbie’s skin—every time

News to know! Why Well+Good is switching to @iamwellandgood on social media

What does the term “natural flavors” really mean?

Refrigerator Look Book: Amie Valpone

Amie Valpone of The Healthy AppleAfter years of trying to figure out the root of various health problems, Amie Valpone found her body couldn’t process dairy, gluten, soy, grains, or sugar. And that if she cut all of this out of her diet (along with packaged foods), she felt better.

So, she got into the business of creating super-clean healthy recipes, which she posts on her blog, The Healthy Apple, and develops for lots of wellness-focused companies. She’s also the publisher of the gluten-free magazine Easy Eats.

Having worked around her forbidden foods, we peeked inside her fridge to see what staples she stocks.

There are a lot of things you can’t eat. So, what do you eat? I eat very, very clean, with a lot of fresh produce. I eat a little bit of chicken, turkey, eggs, and Greek yogurt—that’s the only dairy I can have. My diet’s very Paleo. I also eat a lot of hummus, tons of fresh herbs, wheat grass, and sesame seeds.

You have a ton of zucchini, squash, and peppers. What do you do with all of it? I actually just made a squash-zucchini bread. With the peppers, I made stuffed peppers with flax seeds, hummus, and the tomato sauce, along with the Green Superfood.

Amie ValponeInteresting. So, the Green Superfood isn’t just for smoothies? I cook with it. I develop recipes with Amazing Grass, the company that makes it, so I use it in lot of different ways.

Is the apple cider vinegar for cooking, too? Yes, I do use it in cooking. But I also use it in my tea to just give it a nice flavor, along with lemon juice. It’s a good cleanser.

Where do you get your inspiration for new recipes? Honestly, I just pick an ingredient that I see at the farmer’s market. I do a lot of thinking at night before I go to bed—that’s when I think of ideas and jot them in my notepad. Then, I do tons and tons of recipe testing. It’s fun!

Is there any food you don’t eat now that you really miss? I used to use tofu in place of diary, so I’d have soy milk and soy cheese. I can’t have soy anymore, so that’s been tough. It’s also very, very hard for me to eat at restaurants. When I travel, I bring like 20 pounds of food with me. My best bet is to just go to Whole Foods and eat there. That’s the extent of my dining out, but you gotta do what you gotta do. —Lisa Elaine Held