Good Guts Recipes
Pineapple and Watermelon Popsicles
INGREDIENTS
½ pineapple, chopped
½ medium seedless watermelon, chopped
juice and zest of 1 lime
1 tablespoon chopped mint
Grilled Pineapple with Coconut Shavings
[Serves 2]
INGREDIENTS
½ pineapple cut into rings
½ cup unsweetened coconut shavings
Mixed Summer Fruit Salad
INGREDIENTS
1 peach, chopped
1 nectarine, chopped
½ cup cherries, pits and stems removed
½ cup or one pint of blueberries
Zest and juice of one lemon
1 teaspoon mint, chopped
Creamy Energy Boosting Shake
INGREDIENTS
½ cup unsweetened almond milk
1 tablespoon cashew butter
½ avocado
¼ cup raw cacao powder
2 teaspoons maca powder (optional)
2-3 drops of stevia
½ cup ice
Blueberry Lemon Chia Pudding
INGREDIENTS
1 ½ cups unsweetened almond or coconut milk (in a carton, not canned)
¼ cup chia seeds
Zest of 2 lemons
1 pint of blueberries
Frozen Peaches with Warmed Coconut Butter
INGREDIENTS
1 ½ cups frozen peaches
¼ cup coconut butter
2 tablespoons sliced almonds
Beet Chips
INGREDIENTS
4 medium beets, thinly sliced
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons extra virgin olive oil
salt to taste
Heat oven to 375º. Place the beet chips on a baking sheet and toss with the olive oil and spices. Roast for 30 minutes until crispy. Check periodically and turn over with a spatula and continue cooking – careful not to burn.
Carrot and Celery Sticks with Flavored Hummus
INGREDIENTS
2 carrots, cut into sticks
2 celery stalks, cut into sticks
2 tablespoons hummus
Almond Butter and Banana Bites
INGREDIENTS
1 banana
2 tablespoons almond butter
1 tablespoon hemp seeds (optional)
Avocado Boats
INGREDIENTS
1 large avocado
2 romaine lettuce leaves
4 large basil leaves, chopped
1 tablespoon lemon juice
salt and pepper to taste
Creamy Roasted Broccoli
INGREDIENTS
2 cups broccoli, chopped
1 tablespoon extra virgin olive oil
¼ cup hummus
salt and pepper to taste
Summer Salad
[Serves 4]
INGREDIENTS
1 large head of butter lettuce
1 handful of green beans, cut into ¼ inch “coins”
1 shredded beet
Summer Stir-Fry with Ginger Sesame Miso
[Serves 4]
INGREDIENTS
Rice:
1 1/2 cup brown rice
3 cups water or veggie broth
1 garlic clove minced
Ginger Sesame Miso:
2 tablespoons white miso
½ cup Gluten Free Tamari
2 cloves minced garlic
1 inch fresh ginger, minced
1 teaspoon toasted sesame oil
Stir-Fry:
2 tablespoons coconut oil
1 small white onion
2 cloves of garlic minced
2 teaspoons ginger minced
Sautéed Swiss Chard with Shallots
[Serves 2]
INGREDIENTS
1 tablespoon ghee
1 large shallot, finely chopped
1 teaspoon apple cider vinegar
Farm Fresh Pasta Salad
[Serves 4]
INGREDIENTS
2 packages of kelp noodles
1 can of chickpeas
3 cloves garlic, minced
½ red onion, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, sliced
Cucumber Salad
[Serves 4]
INGREDIENTS
1 English Cucumber sliced thinly
1 lemon
Black or Traditional Sesame Seeds
Mix all the ingredients in a bowl and enjoy!
Summer Quinoa
[Serves 4]
INGREDIENTS
2 cups quinoa, rinsed and soaked for 20 minutes
4 cups vegetable broth
Super Easy Summer Soup
INGREDIENTS
4 cups vegetable broth (make sure it’s sugar-free)
2 cups cooked brown rice
2 cups cooked chicken (optional for phases 1 &3)
“Curry” with Summer Veggies
INGREDIENTS
1 onion, peeled and diced
3 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
Collard Green Banh Mi
[Serves 1]
INGREDIENTS
1 large collard green with thick part of stem removed
½ cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ avocado, sliced
small handful of sprouts – mung bean sprouts are most common and can be found in the produce section
2 sprigs of basil, chopped
3-4 sprigs of mint, chopped
small handful of cilantro, chopped
Roll all the ingredients in the collard green like you would a burrito. Serve with dipping sauce.
Artichoke Heart and Basil Chickpea Bowl
INGREDIENTS
1 cup brown rice
1 15oz can of chickpea or garbanzo beans (Eden Organics is a great brand)
4 artichoke hearts, chopped
Spinach and Strawberry Salad with Basil, Mint Dressing
[Serves 2]
INGREDIENTS
4 cups baby spinach
1 cup chopped strawberries
1 cucumber, diced
1 avocado, diced
½ cup white beans, drained and rinsed
¼ cup pine nuts or sliced almonds
Portobello Spinach and Egg Sandwich
(For phase 1 and phase 3)
[Serves 2]
INGREDIENTS
2 portobello mushrooms, stem removed
1 teaspoon extra virgin olive oil
Mediterranean Salmon Salad
(For phase 1 and phase 3)
[Serves 2]
INGREDIENTS
1 can of sustainably caught salmon, drained
½ celery, diced
Pineapple Summer Salad with Mint Dressing
INGREDIENTS
1 head of kale, cut into small ribbons
1 cucumber chopped
1 beet, shredded
Lemon Basil Chicken Salad
INGREDIENTS
1 rotisserie chicken, shredded (not during phase 2)
1 celery stalk, chopped
½ cucumber sliced
1 avocado, sliced
Head of butter lettuce
Garlic Shrimp
(For phase 1 and phase 3)
[Serves 4]
INGREDIENTS
1 ½ lbs medium to large shrimp. Buying them peeled and deveined will save you a lot of time
Breakfast Veggie Hash
(For phase 1 and phase 3 if including eggs)
[Serves 2]
INGREDIENTS
1 cup chopped sweet potato (1/4 inch in size is what you are shooting for)
½ cup chopped asparagus
Non-Dairy Berry Parfait
INGREDIENTS
½ cup soaked raw cashews (soak at least 20 minutes – up to an hour)
½ cup unsweetened almond or coconut milk from a carton (not canned)
½ teaspoon vanilla
Boiled Eggs with Sautéed Spinach
INGREDIENTS
2 eggs
2 cups spinach
1 tablespoon extra virgin olive oil
1 garlic clove
squeeze of lemon
salt and pepper
Ginger Toasted Millet with Blackberry Chia Sauce
INGREDIENTS
3/4 cup millet
½ cups unsweetened almond milk
2 teaspoons coconut oil
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon cinnamon
dash of salt
Easy Green Smoothie
INGREDIENTS
½ cup unsweetened cranberry juice
½ cup mixed fresh or frozen berries – strawberries, blueberries & raspberries
