Fall is the perfect time to enjoy carrots, one of nature's tastiest root veggies. The cooler weather makes them sweeter and crunchier, perfect for soups, stews, or snacks. Their bright orange color comes from beta-carotene, which is converted into vitamin A—a nutrient essential for eye health. So this recipe is a delicious way to get in your carrots this season!
Ingredients:
- 1 3/4 cups Canned Coconut Milk
- 3 Banana (medium, ripe, mashed)
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 6 Carrot (medium, shredded)
- 3/4 cup Unsweetened Shredded Coconut (plus more for garnish)
- 1/2 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes.
- Garnish with shredded coconut (optional). Slice and enjoy!
I really wanted to try this ice cream, it brings in a little bit of fall with that chai flavor and yet has the summer aspect of ice cream-plus coconut ice cream is so creamy and delicious!
Ingredients:
- 28 ounces coconut milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground ceylon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom
- ⅛ teaspoon whole cloves
- ¼ teaspoon fine sea salt
- ½ cup Grade A dark maple syrup
- 1 drop of cardamom essential oil
Instructions:
- If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
- Follow the instructions on your ice cream maker to freeze your ice cream (I always add just a couple of minutes to the time listed for coconut milk ice cream). It generally takes about 20 minutes.
Did you know that sauerkraut is actually really beneficial for your gut health? It contains a high level of probiotics, which help you have a healthy digestive system. Sauerkraut is rich in dietary fiber, which helps keep you regular and feeds the good bacteria in your gut. It also contains vitamins C and K, and antioxidants, which help reduce inflammation and support the immune system. Integrating sauerkraut into your diet can contribute significantly to maintaining a healthy gut and overall well-being. It's important to choose a sauerkraut that is from the refrigerated section of the store (or better yet homemade from a farmers market!) as that has the ability to still have the probiotic strains alive and well!
Ingredients:
- 1/2 cup Hummus (some of the ones with the lowest amounts of glyphosate are Simple Truth Organic Garlic, Good & Gather Roasted Garlic, and O Organics traditional hummus-bonus that they're all store brands!)
- 1 tbsp Hemp Seeds
- 1/4 tsp Turmeric
- Sea Salt & Black Pepper (to taste)
- 2 slices Gluten-Free Bread (I love me some Schär or those baked from Farmers markets)
- 1/4 cup Sauerkraut (drained)
- 1/2 cup Baby Spinach
Instructions:
- Mix together the hummus, hemp seeds, and turmeric, until well combined. Season with salt and pepper.
- Scoop the hummus mixture onto one slice of bread. Add the sauerkraut and spinach on top. Close the sandwich and enjoy!
Did you know there are foods that can significantly enhance your focus, cognitive abilities, and overall brain health? Things like blueberries, fatty fish, leafy greens, avocados and more. This is a great dinner to add to your nightly routine because it is packed with all of these different foods!
Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 10 ozs Canned Wild Salmon (firm, cut into slices)
- 1 tsp Steak Spice Seasoning
- 1/4 cup Vegan Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 4 leaves Romaine (chopped)
- 1 Avocado (medium, sliced)
- 1/2 Cucumber (medium, chopped)
- 1/4 cup Pumpkin Seeds (toasted)
- 2 stalks Green Onion (chopped)
Instructions:
- Heat the oil in a large non-stick pan over high heat. Once hot, add the canned salmon. Cook for two minutes then flip. Season with steak spice. Cook for another two minutes then set aside to cool.
- In a small bowl, mix together the mayonnaise and vinegar.
- Divide the lettuce, avocado, cucumber, and pumpkin seeds evenly between plates. Top with salmon and green onions. Drizzle with the dressing and enjoy
Finding easy and delicious weeknight meals can be quite the task. Let alone finding ones that nourish your body, your gut and leave you feeling good when you finish. This recipe meets all those requirements and is a staple!
I love finding recipes like this because I used to suffer a lot of issues from having poor gut health. My hands had such a horrible rash that I had to cover them in ointment and wear gloves to help alleviate the pain (talk about embarrassing!). It wasn’t until I learned how to properly care for my gut that my rash healed.
My favorite thing about this recipe is hands down the ease of it. I mean yes, it tastes good too but, it's got some great nutrient components and something you can just cut up and throw in a pan-for me two of the best things you can have when making a meal choice.
This recipe has three ingredients that play a huge role in supporting your gut and helping you feel good.
The first one is parsnips! The fiber moves through your gastrointestinal tract undigested, helping to get things moving and optimizing digestive health.
Another underrated ingredient is parsley! Parsley helps lower your risk of conditions, including colon cancer, type 2 diabetes, and heart disease.
Lastly, are cremini mushrooms, which are not only delicious, but packed with goodness too! Mushrooms can have a lot of different really good aspects about them but by far the coolest thing I learned was that in pregnant women they can reduce certain pregnant related troubles such as high blood pressure, preeclampsia, gestational diabetes and unhealthy weight gain.
Bottom line, having gut healthy recipes on hand can be a game changer!
Creamy Mushroom and Parsnip Skillet
Ingredients:
- 1 Parsnip (large, roughly chopped)
- 8 1/16 oz Lean Ground Beef
- 1 1/2 tsp Extra Virgin Olive Oil
- 1/2 Yellow Onion (chopped)
- 8 Cremini Mushrooms (medium, sliced thin)
- 1/2 tsp Sea Salt (divided)
- 4 fl oz Bone Broth
- 1/2 cup Canned Coconut Milk
- 1/4 cup Parsley (chopped, plus more for serving)
Instructions:
- Add the chopped parsnip to a blender or food processor and process until it resembles a rice-like texture. Set aside.
- Heat a skillet over medium heat. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, transfer to a bowl and set aside. Drain any excess drippings from the pan.
- Add the oil to the pan. Add the mushrooms and onion and cook for five to seven minutes or until the mushrooms have softened and onions are translucent. Season with half of the salt.
- Add the parsnip rice and cooked beef to the pan. Stir in the bone broth and coconut milk. Bring the mixture to a simmer and continue to cook for eight to 10 minutes or until the parsnip rice is tender and most of the liquid has evaporated. Stir in the parsley and season with the remaining salt.
- Divide between plates, top with additional parsley if desired and season with additional salt to taste. Enjoy!
Gain access to my Gut Health Made Easy Guide HERE for this recipe and more to support your gut!
