Gut Cleansing Advice

Watermelon & Basil Summer Slushie

August 22nd 2019

Serves: 4

GF, DF, SF, VG, V

While we are still in the heat of summer, why not enjoy the seasonal flavors that nature offers us? On a hot day while spending time in the sun, this is one of my favorite ways to re-energize and replenish my body with electrolytes.

It’s easy to turn to sugary beverages and popsicles in the summer months. But the ingredients, food dyes, and excess sugar aren’t exactly gut-friendly!

The frozen watermelon, coconut water, and basil make an indulgent yet nutritious beverage. Satisfying to the tastebuds, plus a way for your body to regain the electrolytes.

Share with the kids for a tasty dessert and relive the days of the ice-cream man with a fun and gut-friendly twist.

Enjoy the rest of your summer.

Ingredients

2 cups watermelon, cubed

1 cup coconut water

¼ cup fresh basil

Step 1

Freeze watermelon cubes overnight.

Step 2

In a blender, mix watermelon with coconut water and fresh basil. Serve with a straw or spoon.

Step 3

Enjoy! 🙂

Photo by Bulkan Evcimen on Unsplash

Wild Blueberry Breakfast Muffins

August 22nd 2019

Serves: 6

GF, DF, SF, V

There is just something about walking by a fresh bakery with the smell of sweet and savory options. Muffins, bagels, donuts…Yum, right?

It can be a challenge to cut this delicacy out, especially if the whole coffee and donut thing is a ritual for you or the donut break at the office is a daily thing.

However, I am confident this Happy Gut grain-free muffin recipe will have you skipping the donut break with no problem. A protein-rich, dairy-free and gut-friendly recipe that you can make a staple!

I’ve left out all processed sugar (to keep the cravings at bay) and incorporated a few superfoods, like blueberries and raw honey. This recipe is also completely grain-free. Instead, it’s packed with fiber and easy-to-digest ingredients to heal your gut and make your mouth happy.

Enjoy and keep a few in the freezer! Trust me, you’ll want some on hand.

Ingredients

2 cups almond flour

1 egg

½ tsp baking soda

⅓ cup unsweetened almond or cashew milk

¼ cup almond butter

1 tbs ground flaxseed

¼ cup raw honey

1 tbs pure vanilla extract

½ cup frozen wild blueberries (or regular)

1 tsp ground cinnamon

Pinch of sea salt

2 tsp avocado oil

Step 1

Preheat oven to 375 degrees. Grease muffin tins with a bit of avocado oil.

Step 2

In a large bowl, mix almond flour with flaxseed, salt, baking soda, and cinnamon.

Step 3

In a separate bowl, mix the egg with the milk, almond butter, honey, vanilla extract, blueberries, and avocado oil.

Step 4

Next, combine all ingredients until the batter is smooth and all ingredients are mixed.

Step 5

Pour into muffin tins.

Step 6

Bake for 10-12 minutes. Use a toothpick to check if they are finished. If batter comes off on the toothpick, allow for another 3-4 minutes to cook.

Step 7

Allow to cool, then enjoy or store in an airtight container in the refrigerator or freezer.

Photo by Roberto Martinez on Unsplash

The Perfect Summer Salad

June 22nd 2019

Serves: 4

GF, DF

As we jump from spring to summer, I love the fresh, local produce that is available. Especially the beautiful leafy greens.

You want fresh, cooling foods in the summer. This salad delivers all that. Plus, you can enjoy these nutrient-rich foods AND beat the bloat.

Leafy greens are filled with fiber to promote gut health. Cucumbers and celery naturally reduce bloating as well. Almonds give this salad crunch. Avocado delivers healthy fats, while the eggs deliver protein (and more healthy fat).

There is no better way to enjoy seasonal greens than a fresh, delicious salad. This one delivers!

Salad Ingredients

1 head Frisée or seasonal greens, roughly chopped

½ cup cherry tomatoes, halved

⅓ cup Marcona almonds, chopped

1 avocado, sliced

1 medium cucumber, 1-inch slices

3 stalks celery, chopped

4 eggs, poached

1 cup shiitake mushrooms, chopped

1 tbs avocado oil

1 tsp apple cider vinegar

Dressing Ingredients

¼ cup olive oil

1 lemon, freshly squeezed

½ cup cilantro

1 clove garlic

¼ cup water

Sea salt and pepper

Step 1

In a medium skillet, over low heat add avocado oil. Then add shiitake mushrooms and saute for 4-5 minutes or until fully cooked and soft. Then set to the side.

Step 2

Mix the ingredients for the dressing, until smooth and creamy.

Step 3

In a big bowl, mix the salad greens with shiitake mushrooms, celery, cucumber slices, almonds, avocado, and cherry tomatoes.

Step 4

Fill a medium saucepan with water and bring to a boil, add 1 tsp of apple cider vinegar (this helps with the poaching process). Once the water boils, turn down to a simmer. Crack an egg in a small dish, then slowly add to the water. Cook each egg for 3-4 minutes or until desired internal temperature of the yolk. Then take out with a slotted spoon.

Step 5

Mix dressing with the salad, then serve into individual bowls and top with a poached egg.