DF, GF, SF, V, VG
If you’re looking to switch up your breakfast routine, then you’ve got to try this recipe. I’ve incorporated figs as a tasty and nutritious way to create a new smoothie. It’s almost like having a healthy dessert for breakfast!
Figs are typically in season late summer, so be sure to keep an eye out for the fresh fruit in your store in the months to come.
Otherwise, dried figs are a wonderful alternative. They are packed with antioxidants, fiber, and even immune supporting properties. As a powerful antifungal and antibacterial, figs also support your gut microbiome.
The unripe banana in this smoothie delivers a creamy texture and fiber through prebiotics, which fuels the healthy microbes in the gut to create a thriving intestinal flora.
Altogether, this delicious, refreshing smoothie makes the perfect breakfast or snack on those hot, humid summer days… or any time.
5 dried mission figs
1 frozen unripe banana, sliced
1 ½ cups unsweetened almond milk
1 cup spinach
1 tsp ground cinnamon
2 tbs almond butter
2 scoops Happy Gut Vanilla Cleanse Protein Powder
⅓ cup fresh blueberries
Blend all ingredients together, except for the blueberries.
Continue to blend until smooth and creamy. Then pour into cups and top with fresh berries.
Picture: Photo by Shawn Fields on Unsplash
WF GF DF SF
Biscuits are a savory and indulgent addition to a brunch or maybe even a bread basket. While you’re in the process of improving your gut health, you are probably avoiding a lot of these items.
There is no reason to feel like you’re missing out! You can also stop staring at the person in the restaurant next to you who is enjoying the biscuit with this delicious recipe.
Cassava is a wonderful alternative to traditional flour products that are commonly used for baking. It is actually a root vegetable, so not only is this gluten-free, but you’re also including more fiber in your diet. Score! An added bonus to promote better digestion.
Feel free to enjoy these at brunch or warm them up and serve with a tasty soup. Be sure to make these and you won’t think twice about digging into whatever the bread basket has got next time you’re out to eat!
1-½ cup cassava flour
Pinch sea salt
½ tsp baking soda
1 tbs apple cider vinegar
2 tbs ghee, melted
¼ cup raw honey
1 tsp avocado oil
Preheat oven to 400 degrees and grease muffin tins with avocado oil.
In one dish, mix cassava flour with baking soda and sea salt.
In a separate dish, mix honey with apple cider vinegar, ghee, and egg. Then, combine dry and wet ingredients until smooth.
Pour mixture into muffin tins, bake for 7-10 minutes. Check to make sure they are cooked through. If needed, bake for additional time.
WF DF GF
Are you looking for a delicious and simple dinner recipe? Well, I’ve got the perfect go-to dish bursting with flavor and nutrition! This meal is minimal prep and offers a lot of variety when it comes to seasoning and fresh, healthy foods.
The best part about this dish is the vibrant color from the seasoning. Curry powder is a blend of spices. Some of these spices are commonly used in Indian cooking, especially turmeric.
Alone, turmeric can have a somewhat bitter or spicy edge to it. I love using curry powder because it’s packed with health benefits and offers a delicious, warm flavor with the blend of various spices. In particular, it’s a wonderful addition to meals for its anti-inflammatory benefits and its ability to support healthy digestion.
The cauliflower rice and other vegetables offer plenty of fiber and variety. And to top it all off, a delicious crunch of raw almonds. Guarantee You’ll have some raving fans when you serve dinner!
1 bag cauliflower rice
¼ cup curry powder
2 tbs ground cumin
1 medium sweet potato, cubed into 1-inch chunks
1 cup cherry tomatoes
4 carrots, cut into 1-inch cubes
⅓ cup raw almonds, chopped
2 tbs avocado oil
1/2 small onion, chopped
sea salt and pepper
Preheat the oven to 375 degrees. On a sheet pan, drizzle avocado oil, sea salt & pepper to roast tomatoes, sweet potato, and carrots. Bake for 20-25 minutes.
In a skillet on the stove top, add 2 inches of water, then add onions and cauliflower rice.
Simmer for 3-4 minutes. Once the onion and cauliflower rice is soft, add 1 tbs of avocado oil and eggs. Scramble the eggs into cauliflower rice until blended well.
Top with chopped almonds and serve.