Happy Gut Kitchen

Celeriac Root Beef Stew

GF DF SF

Serves: 4

If you’re looking for a warm, delicious stew this winter, I’ve got the perfect recipe to keep you satisfied.

Most soups or stews use heavy creams and flour for consistency. If you’re trying to heal your gut, anything with cream or gluten can stall your progress.

You can enjoy the same flavor and satisfaction without processed ingredients. You also can’t beat this one-pot meal that can slow-cook throughout the day. Come home to a delicious meal with minimal prep! 

 

Ingredients

½ yellow onion, chopped

1 clove garlic, minced

1 cup bone broth or stock

1 tbs avocado oil 

1 pound beef stew meat 

2 carrots, chopped 

1 medium celeriac, chopped

1/2 cup mushrooms, halved

1 tsp apple cider vinegar

Few sprigs fresh rosemary and thyme, minced

Sea salt and pepper

 

Step 1

Add oil to a pot over medium-high heat. Then add onion and saute until translucent. Next, add garlic.

Step 2

Add the broth to deglaze the pot. Add the meat, vegetables, and all other ingredients to the pot and mix for 4-5 minutes.

Step 3

Transfer to a slow cooker and cook on low for 8 hours or high for 5 hours.

Photo by ERIC ZHU on Unsplash

Pumpkin Spice Granola

GF DF SF V VG

Serves: 10

In keeping the spirit of fall flavors available, I’ve brought you an irresistible, festive granola recipe. 

Thanksgiving Day means pumpkin and pecan pies. But they aren’t exactly gut- or waistline-friendly.

Instead, I’ve used the same flavors with a healthy spin. This recipe doesn’t contain any sort of added sugar or grains that will keep you craving more. Your gut and waistline will thank you.

Try mixing with unsweetened almond milk for the perfect protein, high-fiber breakfast. Add a handful to a savory salad or on top of pumpkin puree for a pumpkin pie mashup!

Ingredients

½ cup almonds, slivered

½ cup unsweetened coconut flakes

½ cup cashews, chopped 

1 tbs pumpkin pie spice 

2 tbs sunflower seeds 

2 tbs sesame seeds 

2 tbs pumpkin seeds

1 tbs vanilla extract

½ tsp sea salt 

1 tbs pure honey 

1 tbs coconut oil, melted 

 

Step 1

Preheat oven to 200 degrees.

Step 2

In a big bowl, mix the nuts and seeds with the sea salt and pumpkin spice.

Step 3

Add the honey, coconut oil and vanilla extract to the bowl of dry ingredients.

Step 4

Line a sheet pan with parchment paper, spread out the granola mixture. Bake for a total of 15-20 minutes. During cooking time, mix 2-3 times.

Step 5

Allow to cool, then store in an airtight container.

Happy Gut Omelet

GF, DF, SF, VG

Serves: 2

Weekend brunch often means greasy, sugary, calorie-rich items. File under decidedly “gut unhealthy”!

Instead, keep your brunch light, tasty, with something that will keep your gut happy and satisfied. This omelet makes the perfect way to say hello to your weekend without sabotaging your gut, your waistline, or your overall health.

With this recipe, you can enjoy the same rich flavor without the dairy, processed oils, and carb-heavy sides.

Your gut will also benefit in a few ways.

One, I’ve added the perfect dairy-free cheese with the same decadent flavor of cheese but without the gut-wrecking side effects. Two, I include a dollop of sauerkraut. With this traditionally fermented food: hello, naturally occurring probiotics!

Consider this an up-leveled omelet for gut health.

 

Ingredients

4 eggs

⅓  cup of Daiya dairy-free shredded mozzarella cheese 

2 tbs avocado oil 

1 cup kale, chopped finely 

½ cup shredded Brussels sprouts

1 red bell pepper, chopped 

½ cup cherry tomatoes 

1 tsp paprika

½ small red onion, diced

1 avocado, sliced thin 

2 tbs of sauerkraut 

Sea salt and pepper 

 

Step 1

In a bowl, whisk eggs with Daiya cheese, paprika, sea salt, and pepper.

Step 2

In a small skillet over medium heat add 1 tbs of avocado oil. Then pour the egg mixture into the skillet.

Step 3

Allow the eggs to cook at this temperature for 1-2 minutes. Then use a large spatula to flip the egg mixture like a pancake.

Step 4

Cook the other side for another 1-2 minutes. Then fold in half and set to the side.

Step 5

Heat a medium skillet over low-medium heat. Add 1 tbs of avocado oil. Then add all the vegetables, except for the cherry tomatoes.

Step 6

Saute vegetables for 4-5 minutes or until soft. Season with salt and pepper.

Step 7

Add vegetable hash to a plate. Then add the omelet on top. Spread the avocado slices on the omelet and add the cherry tomatoes around the plate.

Step 8

Add a dollop of sauerkraut for a crunch.