Millet Veggie Breakfast Tacos: Two Ways {GIVEAWAY}

These Millet Veggie Breakfast Tacos can be enjoyed for lunch or dinner too.

Today, I’m sharing a recipe for Breakfast Millet Tacos from a new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, by Amie Valpone.

I met Amie Valpone two years ago on a flight to Florida and I have to tell you that you’d never know the extent of Amie’s health journey from looking at her. She is healthy, full of energy and has an amazing upbeat attitude. I still remember sharing a ride with Amie to the hotel, but first stopping at Whole Foods to pick up a bunch of groceries because she prepares all her food even when traveling.

Although I knew Amie had health issues, I didn’t appreciate the full extent of her health journey until I read her book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. In her book, Amie shares her journey to health after suffering a decade of chronic illness. This gal had been sick most of her life until she decided to take charge and clean up her life – not just food, but everything that she came into contact with, including personal care products, household cleaners, and home/office environmental toxins.

Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body is a great resource for people suffering from inflammation and chronic illness, and are looking to heal themselves by cleaning up their diet and environment. Amie’s spunky voice comes through in this book as she cheers you on through the detox plan, and encourages you to clean out your personal care and household products.

I wish I had known this information when my youngest son suffered from severe stomach pains and bloating five years ago. I did eventually put my son on an elimination diet as Amie describes in her book, reintroducing foods one by one, and his gut did heal completely. However, one of the biggest struggles I remember was trying to figure out how to cook for my son. Imagine going cold turkey and having to cook without any of the common food allergens all of a sudden- no gluten, dairy, eggs, soy, etc.  It was really hard. Amie’s 200+ recipes make this so much easier.

Here are few highlights from Amie’s book:

• Includes a detailed 21-day detox plan which cuts out the most common food triggers for 21 days – gluten, dairy, soy, corn, caffeine, eggs, refined sugar, alcohol, shellfish, peanuts, white potatoes, white flour and any processed food sold in a package or can.
• Tells you how to clean out your kitchen and restock it with clean ingredients, as well as how to cook various grains and beans.
• Provides substitutes and recipes for foods eliminated under the detox plan.
• Shows you how to reintroduce foods into your diet after the 21-day detox plan.
• Educates you on environmental toxins in common personal care, beauty products, and cleaning products, and suggests cleaner alternatives for these products as well as DIY cleaning products.
• Includes 200+ clean, plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients. The recipes are all vegetarian and many are vegan, but they are easily adaptable if you prefer animal proteins.

I’m giving away a copy of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body this week, so be sure to enter.

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And now, check out this vegetarian/vegan recipe for Millet Breakfast Tacos from Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. Amie provides two fillings – choose your favorite or why not make both! This recipe can be enjoyed for breakfast, lunch or dinner.

5 from 3 votes

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Millet Veggie Breakfast Tacos: Two Ways

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Servings 4

Ingredients

• 1½ cups cooked millet
• ¼ cup finely chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon sea salt
• 8 gluten-free whole-grain tortillas corn-free
• 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture
• 1 cup shredded red cabbage
• 1 large ripe avocado pitted, peeled, and thinly sliced
• 4 scallions thinly sliced
• Sea salt and freshly ground black pepper
• Cumin
• Cashew Cream Sauce optional
• Seriously Sensational Sriracha Sauce optional

Flavor Options

BUTTERNUT SQUASH AND SWISS CHARD

• 2 tablespoons coconut oil
• 4 cups peeled seeded, and diced butternut squash (1⁄4-inch cubes)
• ½ bunch Swiss chard finely chopped
• ½ teaspoon chili powder
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

PORTOBELLO MUSHROOM AND RED PEPPER

• 2 to 3 tablespoons extra-virgin olive oil
• 1 large portobello mushroom cut into 8 slices
• 1 large red bell pepper cut into long strips
• ¼ teaspoon ground cumin
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Pinch chipotle powder
• ¼ cup thinly sliced radish for garnish

Instructions

1. 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.
2. 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 and Swiss Chard or the Portobello Mushroom and Red Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

BUTTERNUT SQUASH AND SWISS CHARD

1. In a large skillet, heat the 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 AND RED PEPPER

1. In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single
2. 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.

Recipe Notes

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

For more recipes from Amie’s new cookbook, check out these book reviews:

Heather Christo, Sunrise Nori Wraps with Spicy Tahini Drizzle

Cookin’ Canuck, Golden Red & Orange Bell Pepper Soup

Half Baked Harvest, Chia Pudding with Grain Free Granola

Inspiralized, Spiralized Yellow Squash with Basil and Mint

Note: Photos in this post used with permission

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