The 4-Week Gut Health Plan: 75 Recipes to Help Restore Your Gut
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Trust your gut―and heal it.
Discover how you can eat your way to gastrointestinal relief. The 4-Week Gut Health Plan is your guide to using food to help improve your gut health and ease the symptoms of a variety of gut dysfunctions, including gastritis, small intestinal bacterial overgrowth (SIBO), and gastroesophageal reflux disease (GERD). Restore balance for a happy and healthy gut.
Start things off right with a detailed meal plan packed with 28 days worth of gut health boosting foods, shopping lists, and prep tips. Then customize your diet with 75 tasty and simple-to-make recipes―plus a heaping helping of handy food guides when you feel like going off-recipe.
The 4-Week Gut Health Plan includes:
- A complete 4-week plan―Take the guesswork out of gut health with a full meal plan that helps rejuvenate the microorganisms living inside you.
- Easy recipes, familiar ingredients―Keep things simple with 75 recipes that anyone can make and feature ingredients available at your local grocery store.
- Foods for better gut health―Learn to manage your own meals using helpful tables that let you know which foods to eat, which to skip, and why.
Make sure your gut reaction is relief with the help of The 4-Week Gut Health Plan.
From the Publisher
Sample Recipe: Pesto Salmon, Green Beans, and Baby Reds
Serves: 2 / Prep time: 20 minutes / Cook time: 40 minutes
DIRECTIONS:
1. Preheat the oven to 325⁰F.
2. On a baking sheet, toss the baby red potatoes with 1 tablespoon of coconut oil, and liberally sprinkle with salt and pepper.
3. Roast in the oven for 35 to 40 minutes, or until tender and turning brown at the edges.
4. Meanwhile, make the pesto sauce. In a blender or food processor, combine the basil, garlic, pine nuts, olive oil, lemon juice, and salt, and blend until smooth.
5. Place the fish in a baking dish and sprinkle with salt and pepper. Using a spoon, scoop pesto atop each piece of fish; you’ll use about 1 heaping tablespoon per piece.
6. Arrange the green beans around the fi sh. Drizzle the remaining tablespoon of coconut oil over the fi sh and green beans.
7. Bake for 15 to 20 minutes, or until the sides of the fish are no longer translucent pink.
8. Plate the fish and green beans together with a scoop of potatoes, and serve with a side of pesto for dipping.
Nutritional Facts:
Per Serving Calories: 899; Total fat: 63g; Saturated fat: 19g; Sodium: 605mg; Carbohydrates: 34g; Fiber: 11g; Protein: 56g
Ingredients:
5 or 6 small baby red potatoes, quartered, 2 tablespoons coconut oil or ghee, melted, divided
Sea salt, Freshly ground black pepper, 1 pound green beans, ends cut off , halved
2 pieces wild-caught salmon (about playing card or palm size, about 1 pound total)
1 cup fresh basil leaves, loosely packed (about 1 to 2 handfuls), 3 garlic cloves, peeled
1/3 cup pine nuts, 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt
