Eggplant is one of my favorite vegetables. I love everything about it – from its beautiful purple color to the way it so kindly absorbs the favor of whatever I decide to pair it with. Usually that’s tomato sauce and cheese. Since the classic dish eggplant parmesan isn’t exactly healthy, I’m always on the lookout for new ways to cook this pretty vegetable.

When I found this recipe on 2008 IIN grad Amie Valpone’s blog The Healthy Apple, I was elated! Not only does she use eggplant, but she also incorporates some of my favorite flavors – paprika and balsamic vinegar. If you love eggplant like me, definitely give this recipe a try! And don’t be afraid to switch up the flavors by using your favorite spices!

Eggplant Fries

Serves 2

Ingredients

• 1 large eggplant
• 2 tbsp. balsamic vinegar
• 2 tbsp. extra virgin olive oil
• 1/3 cup green tea, brewed and chilled
• Juice of 1 fresh lemon
• 1/3 tsp. sea salt
• 5 fresh basil leaves, finely chopped
• 1/4 tsp. smoked paprika
• 2 tbsp. ground flax seeds
  

It’s a familiar story for many Integrative Nutrition graduates: leaving the corporate world to pursue a career in nutrition and wellness, a field they are passionate about, and have always kept in mind, but never imagined they would work in fulltime.

For Amie Valpone, a 2008 grad who currently lives in Manhattan, the story began a little differently. She suffered from many health issues including gluten and dairy intolerance, which led to an interest in nutrition and then to enrolling in the Health Coach Training Program. As this interest in nutrition increased, so did her desire to follow a new job path. With experience as a culinary marketing consultant, a recipe developer, a brand ambassador and now a publisher, the blog she used to work on late at night and on weekends years ago has flourished into an entirely different career. Read more about this incredibly successful graduate below!

What were you doing before Integrative Nutrition?

I held many corporate jobs: design at Ralph Lauren Corporate, advertising sales at VOGUE Magazine and marketing at the NBA (National Basketball Association). It all started while working in these corporate jobs here in Manhattan. My jobs were ‘glamorous’ to everyone but me. I loved the idea of my jobs but at the end of the day, I was not fulfilled nor inspired. I became interested in food and nutrition when I was faced with gluten and dairy intolerance. I went to Integrative Nutrition to study nutrition and spent my days, nights and weekends walking the aisles of Whole Foods Market and health food stores throughout Manhattan, jotting down names of brands and researching new products.

The sudden change of weather in the in early fall often leaves us craving warm, comforting foods to keep us grounded. Luckily, we found this recipe for Raw Cacao Cornbread on nutrition guru Amie Valpone’s blog, The Healthy Apple. It’s comforting, filling and healthy, made with 100% gluten-free and vegan ingredients. And don’t forget the added nutritional benefit that superfood raw cacao adds to the mix!

Of course, all-purpose flour can be substituted for the brown rice flour if you want to make a non-gluten free version of this recipe.