Tag Archives: bloat

Celeriac Root Beef Stew


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! 



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

Happy Gut Omelet


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.



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.

Pine Nut & Tahini Vegetable Plate

Serves: 4


Adding in extra vegetables can be challenging. Flavor, time, and accessibility are all legitimate factors in deciding on what food will be featured at your next meal. 

Incorporating plenty of fresh, whole foods are essential to healing your gut.

Many times, alternative choices are filled with sugar and other inflammatory ingredients that stress out the gut.

Easy solution: This delicious, easy-to-prepare Pine Nut & Tahini Vegetable Plate.

Cruciferous veggies like cauliflower are packed with nutrients and fiber, which allows healthy gut bugs to thrive. 

Plus the creamy texture of tahini offers satisfaction in every bite.

Altogether, the perfect vegetarian side dish or quick leftover meal!



1 head cauliflower, florets

1 avocado, diced

1 bag shredded Brussel sprouts

2 tbs tahini

¼ cup pine nuts 

1 cup shiitake mushrooms, chopped

2 tbs avocado oil 


Step 1

Preheat oven to 375 degrees, on a sheet pan place cauliflower florets, drizzle with 1 tbs avocado oil. Roast for 20-25 minutes or until golden brown.

Step 2

In a medium-sized skillet, add remaining oil. Saute shredded Brussel sprouts and mushrooms for 5-10 minutes or until soft.

Step 3

Toss in pine nuts, sea salt, and pepper.

Step 4

Once cauliflower is finished, mix in with Brussel sprouts. Transfer to serving bowl and drizzle tahini. Then top with avocado slices.