Amie Valpone

Amie Valpone Bringing Creativity, Consciousness + Beauty to Everyday Life. Best-Selling Author, Eating Clean.

Amie Valpone, #1 Best-Selling Author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.

I’ve been playing around with various (simple) ways to serve zucchini for dinner. This one is a combo of cooked zucchini...
06/03/2026

I’ve been playing around with various (simple) ways to serve zucchini for dinner. This one is a combo of cooked zucchini + a nice hit of summer freshness from cucumbers, chives + fresh mint leaves added just before serving.

Here’s how I made it:

I sauteed 1 large (thinly sliced) yellow onion + 1 heaping Tablespoon minced fresh ginger in a large skillet with 1 Tablespoon extra-virgin olive oil + 1 teaspoon sea salt for 15 minutes over medium heat, stirring often, or until the onion was almost caramelized. I added 3 large (thinly sliced) zucchini + 2 large (thinly sliced) yellow summer squash alongside 1 more teaspoon sea salt and cooked everything over medium heat for 25 minutes or until the veggies were very tender.

I removed the skillet from the heat and added 1 large (peeled and diced) cucumber, 1 small (minced) raw shallot, a handful of (thinly sliced) fresh chives, fresh mint leaves + walnuts. Then, I drizzled freshly squeezed lemon juice over everything, tossed it all together and topped it off with a few dashes of Aleppo pepper.

It’s delightful served on its own or spooned over quinoa, grilled chicken or wild salmon.

Enjoy!

06/01/2026

Today in my hometown. ☀️

05/11/2026

Tonight’s dinner. ✨

Spring. ✨
05/05/2026

Spring. ✨

Last night I caramelized lemons + a handful of veggies for a simple stovetop chicken dinner. It hit the spot. Here’s how...
04/17/2026

Last night I caramelized lemons + a handful of veggies for a simple stovetop chicken dinner. It hit the spot. Here’s how I made it.

1 // I marinated 4 boneless, skinless chicken thighs in a large deep dish with 1 Tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp sea salt and ¼ tsp black pepper. I placed it in the fridge, covered, for 30 minutes then added it to a clean, large skillet with 1 cup chicken broth. I covered the skillet + cooked the chicken for 12-15 minutes over medium-low heat or until no longer pink.

2 // Meanwhile, I sauteed 1 thinly sliced red onion, 1 thinly sliced yellow onion + 1 Tbsp minced fresh ginger in a large skillet with 1 tsp sea salt + 1 Tbsp olive oil for 15 minutes, stirring often, over medium heat until the onions were translucent + slightly caramelized. I transferred the onions to a large serving platter and set aside.

3 // Using the same skillet, I sauteed 2 large thinly sliced zucchini with 2 thinly sliced large bell peppers + 1 tsp sea salt in 1 Tbsp olive oil over medium heat for 20 minutes or until very tender. I removed the veggies from the heat + added them to the large serving platter with the onions. I placed the cooked chicken on top + discarded any remaining chicken broth.

4 // Lastly, I caramelized a large lemon with a drizzle of olive oil + a pinch of sea salt in a medium skillet by slicing the lemon in half and pressing the cut-side down onto the hot skillet for 2 minutes or until the lemon halves were golden brown + caramelized. I drizzled the warm, oozy lemon juice over the sauteed onions, peppers, zucchini + chicken and served it warm.

✨This was phenomenal. Enjoy! ✨

I’ve been roasting zucchini + pureeing it into a lovely little soup throughout the last few months. It’s quite a simple ...
04/09/2026

I’ve been roasting zucchini + pureeing it into a lovely little soup throughout the last few months. It’s quite a simple recipe that’s been on repeat in my home almost every week since January. Cozy, comforting + quite filling. It’s as wonderful on a chilly winter night as it is on a warm spring afternoon. So, now it’s time to share it with you.

The recipe goes out next week in my newsletter. I hope you enjoy it! ✨

I roasted a chicken last week + made a lovely (and bright) chicken soup with a touch of heat.✨Here’s how I made it:I roa...
03/18/2026

I roasted a chicken last week + made a lovely (and bright) chicken soup with a touch of heat.✨

Here’s how I made it:

I roasted a small chicken at 425 degrees F for 1 hour 15 minutes. I roasted the chicken upside down in a large baking dish with parchment paper - it’s my trick for a very moist chicken. I shredded the chicken and set it aside in a large bowl.

I sauteed 1 large (thinly sliced) yellow onion, 1 large (minced) shallot, 1 Tablespoon (minced) fresh ginger + 1 teaspoon sea salt with 1 Tablespoon olive oil in a large pot over medium heat, stirred it often, for about 15 minutes or until the onion was golden brown, very tender and slightly caramelized. I spooned in 2 teaspoons ground cumin + ¼ teaspoon cayenne pepper + stirred everything together for a minute before dropping in 1 small (thinly sliced) jalapeno + 2 large (grated) zucchini + sauteed for 15 minutes or until the veggies were very tender + all liquid from the zucchini was absorbed. I added 3 ½ cups water + 2 teaspoons sea salt (you’re welcome to use vegetable broth here instead… if so, you’ll likely only need 1 teaspoon sea salt) and brought the soup to a boil before lowering to a simmer.

Lastly, I scattered a handful of fresh chives + flat-leaf parsley into the soup followed by the juice of ½ large lemon and gave it a nice stir. I removed the soup from the heat, added the shredded chicken + served it warm. It was heavenly!

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