TOXIC GUT - s3.amazonaws.com GUT RECIPES *Note: Some recipes have been altered from the original recipes featured in the Healing Leaky Gut Cookbook to make them compliant with the

TOXIC GUTRECIPES

*Note: Some recipes have been altered from the original recipes featured in the Healing Leaky Gut Cookbook to make them compliant with the Toxic Gut dietary protocol.

CONTENTSBEVERAGES & BREAKFASTS

Chocolate-Covered Strawberry Smoothie 4Green Protein Smoothie 5Morning Glory Smoothie 5Morning Refresher Smoothie 6Omega Blueberry Smoothie 7Strawberry Mojito Smoothie 8Wake Me Up Smoothie 9Flourless Pancakes 10Baked Eggs and Spinach 12Breakfast Wrap 13Sweet Potato-Beet Hash 14Sage Chicken Breakfast Patties 15Baked Quinoa with Apples 16

SOUPS & SALADS

Apple-Fennel Soup 18Butternut Squash Bacon Soup 19Onion Soup 20Sweet Potato Soup 21Pumpkin-Ginger Soup 22Lemongrass Chicken Soup 23Slow-Cooker Bone Broth Chicken-Vegetable Soup 24Slow-Cooker Lemon-Kale Chicken Soup 25Chicken Bone Broth 27Beet and Pomegranate Salad 29Superfood Salad 29Chicken Fajitas Salad 31Artichoke Tomato Chicken Salad 32

MAIN DISHES

Slow-Cooker Beef Stew 34Slow-Cooker Beef and Root Veggie Stew 35Slow-Cooker Beef and Broccoli 36Shredded Beef Sliders 37Steak Wraps 38Bison-Stuffed Peppers 40Stuffed Burgers 41Bison Burgers 42Lamb Burgers 44Burrito Bowl 45Baked Italian Chicken 46Garlic Baked Chicken 47Slow-Cooker Pulled Mexican Chicken 48Bacon-Cabbage Toss 49Lettuce-Wrapped Turkey Sloppy Joes 50Dr. Axe’s Sweet & Tangy Barbecue Sauce 51Salmon Stir-fry 53Grilled Honey-Glazed Salmon 54Almond-Crusted Salmon 55Baked Grouper with Coconut-Cilantro Sauce 56Salmon Patties 57

BEVERAGES & BREAKFASTS

CHOCOLATE-COVERED STRAWBERRY SMOOTHIETotal Time: 5 minutes Serves: 1-2

INGREDIENTS1 cup frozen strawberries½ cup goat’s milk kefir or yogurt½ cup coconut water 1 tablespoon raw cacao1 scoop chocolate protein powder

1 In a high-powered blender, combine all ingredients. Purée on high until smooth.

Beverages & Breakfast

TOXIC GUT RECIPES 4

TOXIC GUT RECIPES 5

GREEN PROTEIN SMOOTHIETotal Time: 5 minutes Serves: 1-2

INGREDIENTS½ bunch spinach½ banana ½ cucumber, peeled½ cup goat’s milk kefir½ cup ice1 scoop protein powder1 teaspoon cinnamonWater

1 In a high-powered blender, combine all ingredients, adding water as necessary. Purée on high until smooth.

Morning Glory SmoothieTotal Time: 5 minutes Serves: 1-2

INGREDIENTS1 cup mango chunks1 cup goat’s milk kefir½ cup strawberries½ cucumber, peeled


TOXIC GUT RECIPES 6

MORNING REFRESHER SMOOTHIETotal Time: 5 minutes Serves: 1-2

INGREDIENTS½ bunch spinach½ banana ½ cucumber, peeled½ cup goat’s milk kefir½ cup ice1 scoop protein powder1 teaspoon cinnamonWater


OMEGA BLUEBERRY SMOOTHIETotal Time: 5 minutes Serves: 1-2

INGREDIENTS1 cup blueberries¼ cup goat’s milk kefir½ cup coconut water 1 tablespoon sprouted flaxseed 1 scoop vanilla protein powder


7

TOXIC GUT RECIPES 8

Strawberry Mojito SmoothieTotal Time: 5 minutes Serves: 1-2

INGREDIENTS1 cup strawberries3–5 fresh mint leaves, chopped1 cucumber, peeled1 scoop protein powder1 cup sparkling mineral water (such as Pellegrino)2 tablespoons fresh lime juice


TOXIC GUT RECIPES 9

Wake ME UP SMOOTHIETotal Time: 5 minutes Serves: 1-2

INGREDIENTS½ cucumber, peeled½ green apple, peeled and cored½ cup goat’s milk kefir½ cup fresh pineapple cubes1 tablespoon sprouted chia seeds1 scoop protein powder1 teaspoon honeyWater


Flourless pancakesTotal Time: 15 minutes Serves: 1-2

INGREDIENTS2 ripe bananas, mashed, or 1½ cups cubed butternut squash, cooked and mashed3 eggs1 teaspoon cinnamon1 teaspoon vanilla extractSea saltCoconut oil

1 In a medium bowl, combine the bananas or squash, eggs, cinnamon and vanilla extract. Season with the salt and mix well.

2 Heat a skillet coated with the coconut oil over medium-high heat. Drop the batter into the skillet to form pancakes. Cook until bubbles form on the surface, flip and cook through.

10

BAKED EGGS AND SPINACH

TOXIC GUT RECIPES 12

Baked Eggs and spinachTotal Time: 25 minutes Serves: 4

INGREDIENTS6 cups firmly packed fresh spinach leaves1 shallot, chopped2 tablespoons coconut oil plus additional for greasing ramekins2 tablespoons sun-dried tomatoes4 eggs1 teaspoon Italian seasoningSea salt and pepper

1 Preheat the oven to 400 degrees F.

2 In a skillet over medium heat, cook the spinach and shallot in the coconut oil, stirring occasionally, for 3–4 minutes. Stir in the tomatoes and mix well. Divide among 4 ramekins greased with the coconut oil.

3 Crack 1 egg into each ramekin on top of the spinach mixture. Sprinkle evenly with the Italian seasoning and season with the salt and pepper.

4 Set the ramekins on a baking sheet and bake until set, 15–18 minutes.


Breakfast wrapTotal Time: 10 minutes Serves: 1

INGREDIENTS2–3 eggsCoconut oilSea salt and pepper½ cup kimchi¼ cup shredded cooked chicken breast1 slice turkey bacon, cooked handful of sprouts1 Ezekiel 4:9 Sprouted Whole Grain Tortilla

1 In a small skillet over medium heat, cook the eggs in the coconut oil. Season with the salt and pepper to taste.

2 Put the eggs, kimchi, chicken, turkey bacon and sprouts on the tortilla, wrap to enclose fillings and serve.

Sweet potato-beet hashTotal Time: 45 minutes Serves: 2-4

INGREDIENTS1 large sweet potato, peeled and cubed1 large beet, peeled and cubed1 tablespoon coconut oil, meltedSea salt and pepper 1 slice turkey bacon1 onion, diced


2 Toss the sweet potato and beet in the oil and season with the salt and pepper. Spread on a baking sheet and roast for 25–30 minutes.

3 In a skillet over medium heat, cook the turkey bacon until crispy. Add the onion and cook, stirring occasionally, until translucent. Add the roasted vegetables, stir and cook for another 5 minutes.

14


Beverages & Breakfast

SAGE CHICKEN BREAKFAST PATTiESTotal Time: 20 minutes Serves: 4

INGREDIENTS1 pound organic ground chicken1 green apple, peeled and diced1 tablespoon dried parsley1 teaspoon ground sage½ teaspoon onion powder¼ teaspoon garlic powder¼ teaspoon dried basil ¼ teaspoon sea salt¼ teaspoon pepperCoconut oil

1 In a large bowl, combine all ingredients except the coconut oil and mix well. Shape the mixture into small patties.

2 In a large skillet over medium-high heat, cook the patties in the coconut oil, turning once, until no longer pink, 6–8 minutes.

15

Baked quinoa with applesTotal Time: 25 minutes Serves: 2

INGREDIENTS1 cup water½ cup quinoa, rinsed2 eggs, lightly beaten5 tablespoons unsweetened applesauce¼ teaspoon cinnamonPinch of sea salt¾ cup chopped apple2 tablespoons chopped pecans1 teaspoon honey

1 In a small saucepan, bring the water to a boil. Add the quinoa. Reduce the heat, cover and simmer for 10–15 minutes.

2 Preheat the broiler on the low setting. Pour the quinoa into a broiler-safe dish. Stir in the eggs, applesauce, cinnamon and salt. Broil (watching carefully not to burn) until cooked through and golden, 5–7 minutes.

3 Serve topped with the apple, pecans and honey.

16

SOUPS &SALADS


apple-fennel soupTotal Time: 55 minutes Serves: 4-6

INGREDIENTS1 tablespoon coconut oil1 medium onion, sliced1 bulb fennel, stalks removed, cored, and sliced2 green apples, peeled and chopped2 cups cubed butternut squash1 knob fresh ginger, peeled and minced1 teaspoon sea salt1 teaspoon pepper4 cups chicken bone broth

1 In a stockpot over medium heat, melt the coconut oil. Add the onion and cook, stirring occasionally, until starting to soften. Add the fennel and apples and cook until slightly softened.

2 Add the squash, ginger, salt and pepper and stir to combine. Add the broth, bring to a boil and reduce the heat to a simmer. Cook until the vegetables are tender (the longer the simmering time, the more flavorful the soup).

3 Transfer the soup to a blender (or use an immersion blender) and, working in batches if necessary, purée until smooth (be careful blending hot liquids). Return to the pot, season to taste and heat through.


Butternut squash bacon soupTotal Time: 45 minutes Serves: 8

INGREDIENTS2 onions, finely chopped2–3 tablespoons coconut oil3 cloves garlic, minced4 cups butternut squash (cooked or canned)5–7 cups chicken bone broth1 cup coconut milk Sea salt and pepper16 strips turkey bacon

1 In a stockpot over medium heat, cook the onions in the coconut oil, stirring occasionally, until translucent. Add the garlic and cook, stirring, until fragrant.

2 Stir in the squash and add the broth to reach the desired consistency. Bring to a boil, reduce heat and simmer 10 minutes or longer (the longer the simmering time, the more flavorful the soup). If desired, transfer to a blender (or use an immersion blender) and, working in batches if necessary, purée until smooth.

3 Return the soup to the pot, stir in the coconut milk and season to taste with the salt and pepper. Warm through.

4 Bake the turkey bacon in the oven at 400 degrees for 20 minutes.

5 Pour the soup into bowls and crumble the turkey bacon on top.

ONION SOUPTotal Time: 50 minutes Serves: 4-6

INGREDIENTS2 tablespoons ghee4 large onions, peeled and thinly sliced2 cups chicken bone broth2 cups beef bone broth5 cloves garlic, choppedSea salt and pepper

1 In a stockpot over medium heat, melt the ghee. Add the onions and cook, stirring occasionally, until lightly caramelized.

2 Add the broths and garlic. Season with the salt and pepper to taste.

3 Bring the mixture to a boil, reduce the heat and simmer for 30–50 minutes (the longer the simmering time, the more flavorful the soup).

20


SWEET POTATO SOUPTotal Time: 20 minutes Serves: 4

INGREDIENTS2 tablespoons ghee1 tablespoon gluten-free flour1½ cups bone broth1 tablespoon honey 1½ cups cooked peeled sweet potatoes¼ teaspoon cinnamon⅛ teaspoon ground ginger⅛ teaspoon nutmeg1 cup goat’s milk kefirSea salt

1 In a medium saucepan over medium heat, melt the ghee. Add the flour and whisk until the mixture is smooth and bubbly. Stir in the broth. Bring to a boil and reduce the heat to a simmer.

2 Stir in the honey, sweet potatoes and spices. Return to a simmer.

3 Transfer the soup to a blender and, working in batches if necessary, purée until smooth (be careful blending hot liquids). Return the soup to the pan over medium heat. Stir in the kefir and season with the salt to taste. Heat through.


Pumpkin-ginger soupTotal Time: 45 minutes Serves: 8

INGREDIENTS2 onions, finely chopped2–3 tablespoons coconut oil3 tablespoons grated fresh ginger3 cloves garlic, minced2 cans (15–16 ounces each) pure pumpkin 5–7 cups chicken bone broth1 cup goat’s milk kefirSea salt and pepper

1 In a stockpot over medium heat, cook the onions in the coconut oil, stirring occasionally, untiltranslucent. Add the ginger and garlic and cook, stirring, until fragrant.

2 Stir in the pumpkin and add the broth to reach desired consistency. Bring to a boil, reduce heat and simmer 10 minutes or longer (the longer the simmering time, the more flavorful the soup). If desired, transfer to a blender (or use an immersion blender) and, working in batches if necessary, purée until smooth.

3 Return the soup to the pot, stir in the kefir and season to taste with the salt and pepper. Warm through.


Soups & Salads

LEMONGRASS CHICKEN SOUPTotal Time: 6.5 hours Serves: 4

INGREDIENTS1 pound boneless, skinless chicken breasts3 cups chicken bone broth2 cups chopped cabbage1 cup sliced mushrooms4 carrots, chopped⅓ cup sliced onion¼ cup fresh lemon juice2 stalks lemongrass, smashed, or zest of 1 lemon, cut into strips4 cloves garlic, minced1 knob fresh ginger, peeled and mincedSea salt

1 In a slow cooker, combine all ingredients. Cook on low for 6–8 hours.

2 Remove and discard the lemongrass or lemon zest. Shred the chicken in the mixture and stir to distribute. Season with the salt to taste.

23


SLOW-COOKER BONE BROTH CHICKEN-VEGETABLE SOUPTotal Time: 6.5 hours Serves: 4-6

INGREDIENTS3 or 4 boneless, skinless chicken breasts4 cups chicken bone broth5 ribs celery, chopped5 carrots, chopped1 onion, chopped4 cloves garlic, minced4 thyme sprigsSea salt and pepper 1 tablespoon chopped fresh parsley

1 In a slow cooker, combine the first 7 ingredients. Season with the salt and pepper. Cook on low for 6 hours.

2 Using a fork, shred the chicken in the mixture. Taste and adjust the seasoning if necessary. Serve topped with the parsley.


SLow-cooker lemon-kalechicken soupTotal Time: 6.5 hours Serves: 6-8

INGREDIENTS2 pounds boneless, skinless chicken, chopped6 cups chicken bone broth1 onion, chopped3 handfuls of chopped kale½ cup fresh lemon juiceSea salt and pepper 2 tablespoons chopped fresh parsley

1 In a slow cooker, combine the chicken, broth, onion, kale and lemon juice. Seasonwith the salt and pepper.

2 Cook on low for 6–8 hours. Stir in the parsley. Taste and adjust the seasoning if necessary.

CHICKEN BONE BROTH


CHICKEN BONE BROTHTotal Time: 24 hours Serves: Varies

INGREDIENTSChicken necks and feetGarlic cloves, smashedCarrots, cut into chunksOnions, cut into chunksSpinach3 tablespoons apple cider vinegar2 bay leavesSea salt and pepperWater

1 In a slow cooker, combine all ingredients with enough water to completely cover the chicken parts. Cook on high and allow to simmer for 24 hours. Strain, cool, transfer to airtight storage containers and chill or freeze.

BEET AND POMEGRANATE SALAD


Beet and pomegranate saladTotal Time: 1.25 hours Serves: 2-3

INGREDIENTS3 beets with tops trimmed to 1 inch1 cup diced red onion¼ cup coconut vinegar¼ cup chicken bone broth3 tablespoons grated orange zest1 tablespoon pure maple syrupSea salt1 cup pomegranate seeds2 cups spinach and arugula leaves¼ cup crumbled raw goat cheese

1 Preheat the oven to 400 degrees F. Wrap the beets tightly in heavy-duty foil.

2 Roast the beets until tender, 50 to 60 minutes. Cool, peel and cut into cubes.

3 In a saucepan over medium heat, bring the beets, onion, vinegar, broth, orange zest and maple syrup to a boil, stirring often. After 5 minutes, remove from the heat and cool to room temperature. Season with the salt to taste.

4 Stir the pomegranate seeds into the beet mixture. Serve over the salad greens and top with the cheese.


SUPERFOOD SALADTotal Time: 10 minutes Serves: 1

INGREDIENTS1 cup fresh spinach ½ cup chopped cooked chicken breast½ cup chopped cooked beets½ green apple, chopped¼ cup sprouted chia seedsHandful of sprouts 1 tablespoon olive oil1 tablespoon balsamic vinegar½ teaspoon fresh lemon juice

1 In a serving bowl, combine the spinach, chicken, beets, apple, chia seeds and sprouts, as desired.

2 Drizzle the oil, vinegar and lemon juice over top and toss to coat well.


CHICKEN FAJITAS SALADTotal Time: 30 minutes Serves: 2-4

INGREDIENTS1 tablespoon coconut oil1 pound boneless, skinless chicken breasts1 teaspoon sea salt2 cloves garlic, minced1 cup chopped bell pepper½ onion, chopped1 can (15–16 ounces) black beans, rinsed and drained½ teaspoon cumin½ teaspoon chili powder Handful each of fresh spinach and romaine lettuce

1 In a skillet over medium-high heat, melt the coconut oil. Add the chicken and sprinkle with the salt and half of the garlic. Cook, turning once, until no longer pink. Remove to a cutting board, cool and shred.

2 Add the bell pepper, onion and remaining garlic to the skillet. Cook, stirring occasionally, for 5–10 minutes. Return the shredded chicken to the skillet. Add the beans, cumin and chili powder. Cook, stirring occasionally, until the vegetables are tender.

3 Transfer the chicken mixture to a bowl and toss with the greens.

Artichoke tomato chicken saladTotal Time: 20 minutes Serves: 2-4

INGREDIENTS2 cups cooked artichoke hearts1 tablespoon ghee, melted¼ cup apple cider vinegar2 tablespoons olive oil1 teaspoon sea salt ½ teaspoon black pepper3 tomatoes, cut into wedges2 boneless, skinless chicken breasts, cooked and cubed1 cup fresh basil leaves, chopped


2 On a baking sheet, drizzle the artichokes with the ghee. Bake, tossing once, until golden brown.

3 Meanwhile, in a medium bowl, whisk together the vinegar, oil, salt and pepper. Add the tomatoes, chicken, basil and artichokes. Toss well to combine.

32

MAIN DISHES

SLow-cooker beef stewTotal Time: 4.5 hours Serves: 4-6

INGREDIENTS2 pounds cubed grass-fed beef stew meat 3 sweet potatoes, peeled and cubed1 onion, diced1 cup diced celery1 cup diced carrots½–1 cup beef bone broth3 cloves garlic, minced2 tablespoons coconut oil1 tablespoon worcestershire sauce1 tablespoon honey1 sprig fresh thyme1 sprig fresh rosemarySea salt and pepper

1 In a slow cooker, combine all ingredients.

2 Cook until the beef and vegetables are tender, 4–5 hours. Remove the herb sprigs before serving.

34


Slow-cooker BEEF AND ROOT VEGGIE STEWTotal Time: 4.5 hours Serves: 4-6

INGREDIENTS2 pounds cubed grass-fed beef stew meat2 sweet potatoes, peeled and diced2 onions, chopped1 rutabaga, peeled and diced4 carrots, chopped2 cloves garlic, minced2 cups beef bone broth2 tablespoons Worcestershire sauce 1 teaspoon apple cider vinegarSea salt and pepper

1 In a slow cooker, combine all ingredients and mix well.

2 Cook on high for 4–6 hours. Season to taste.


Slow-cooker BEEF AND BroccoliTotal Time: 6.25 hours Serves: 2-3

INGREDIENTS¼ cup coconut aminos¼ cup beef bone broth2 tablespoons apple cider vinegar2 teaspoons coconut oil, melted4 cloves garlic, minced¼ teaspoon crushed red-pepper flakesSea salt and pepper1 pound grass-fed steak, cut into strips1 head broccoli, cut into florets

1 In a slow cooker, combine the coconut aminos, broth, vinegar and coconut oil. Stir in the garlic, red-pepper flakes and season with the salt and pepper. Add the beef and stir to coat. Add the broccoli and stir again.

2 Cook on low for 6 hours.


SHREDDED BEEF SLIDERSTotal Time: 8.25 hours Serves: 6-8

INGREDIENTS2–3 pounds grass-fed steak2 small onions, thinly sliced½ cup beef bone broth¼ cup coconut aminos1 teaspoon garlic powder1 teaspoon sea salt1 teaspoon black pepper½ teaspoon onion powder½ teaspoon paprika¼ teaspoon chili powderBibb lettuce leaves

1 In a slow cooker, combine all ingredients. Cook on low for 8–10 hours.

2 Use a fork to gently pull apart the beef in the slow cooker until shredded. Taste and adjust the seasonings as needed.

3 Serve in the lettuce leaves.


STEAK WRAPSTotal Time: 20 minutes Serves: 3-4

INGREDIENTS1 onion, chopped1 bell pepper, choppedCoconut oil3 cloves garlic, minced1 pound grass-fed steak, thinly sliced 2–3 tablespoons coconut aminosSea salt and pepperRomaine lettuce leavesSproutsSauerkraut

1 In a skillet over medium-high heat, cook the onion and pepper in the coconut oil, stirring occasionally, until the onion is translucent. Add the garlic and cook, stirring, until fragrant, 30–60 seconds.

2 Add the steak and cook, stirring occasionally, until the desired doneness. Season with the coconut aminos, salt and pepper to taste.

3 Serve the steak mixture in the lettuce leaves and top with the sprouts and sauerkraut as desired.

BISON-STUFFED PEPPERS


Bison-Stuffed PeppersTotal Time: 45 minutes Serves: 2-4

INGREDIENTS1 cup quinoa, rinsed 2 cups chicken bone broth½ cup chopped fresh parsley2 bell peppers, halved and seeds removedSalt and pepper1 zucchini, chopped1 onion, chopped2 tablespoons minced garlicCoconut oil plus additional melted for drizzling1 tablespoon Italian seasoning1 pound ground bison


2 Prepare the quinoa with the broth per package directions. Fluff with a fork and stir in the parsley.

3 Meanwhile, sprinkle the bell peppers with the salt and pepper. Roast cut side down on a sheet pan until the skin begins to char, about 20 minutes. Set aside. Reduce the oven temperature to 375 degrees F.

4 In a large skillet over medium heat, cook the zucchini, onion and garlic in the coconut oil, stirring occasionally, for 10–12 minutes. Add the Italian seasoning and season with the salt and pepper to taste. Stir in the bison and brown, breaking up clumps, until cooked through. Stir in the quinoa. Remove from the heat.

5 Divide the quinoa mixture evenly among the bell pepper halves, place in an 8 x 8-inch square baking dish and drizzle with the melted coconut oil as desired. Bake until heated through.


Stuffed burgersTotal Time: 40 minutes Serves: 4

INGREDIENTS4 tablespoons ghee1 onion, sliced1 cup sliced bell pepper6 cloves garlic, minced1 pound ground bison or grass-fed beef2 tablespoons Worcestershire sauce2 teaspoons sea salt1 teaspoons black pepper

1 In a skillet over medium-high heat, melt the ghee. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the onions have caramelized and the bell peppers are tender. Remove from the heat and cool in the skillet.

2 In a bowl, mix together the bison, Worcestershire sauce, salt and black pepper. Divide the mixture into 8 equal patties.

3 Divide the vegetable mixture evenly among 4 of the patties and top with the remaining 4 patties. Seal the edges to stuff the burgers.

4 In the same skillet over medium-high heat, cook the burgers, turning once, until cooked through, 8–12 minutes.


Main D

ishes

BISON BURGERSTotal Time: 20 minutes Serves: 4

INGREDIENTS1 pound ground bison1 tablespoon garlic powder1 tablespoon Worcestershire sauce2 teaspoons sea salt2 teaspoons pepper2 teaspoons onion powder½ teaspoon cuminCoconut oilFresh or cooked spinach

1 In a large bowl, combine all ingredients except the coconut oil. Mix thoroughly and forminto 4 patties.

2 In a skillet over medium-high heat, cook the patties in the coconut oil, turning once, for 8–12minutes or until desired doneness.

3 Serve over a bed of the spinach.

42

LAMB BURGERS


Lamb burgersTotal Time: 30 minutes Serves: 4

INGREDIENTS1 pound ground lamb½ onion, chopped2 tablespoon fresh lemon juice1 tablespoon chopped fresh dill1 tablespoon chopped fresh mint leaves2 teaspoons chopped fresh oreganoSea saltCoconut oilFresh or cooked spinach

1 In a bowl, combine the lamb, onion, lemon juice and herbs. Season with the salt. Mix until the seasonings are evenly dispersed through the meat. Form into 4 patties.

2 In a skillet over medium-high heat, cook the patties in the coconut oil, turning once, until no longer pink, for 8–12 minutes.

3 Serve over a bed of the spinach.

BURRITO BOWLTotal Time: 5 minutes Serves: 1

INGREDIENTS1 cup shredded cooked chicken½ cup cooked kidney beans½ cup cooked black beansShredded romaine lettuceNo-added-sugar salsaGuacamole

1 In a serving bowl, combine all ingredients and toss until well mixed.

45


Baked Italian ChickenTotal Time: 30 minutes Serves: 4

INGREDIENTS1–2 tablespoons ghee plus additional for greasing pan1 onion, chopped1 cup sliced mushroomsGarlic powderItalian seasoningSea salt and pepper8 ounces goat cheese (chèvre)½ cup chicken bone broth1 can (14 ounces) artichoke hearts, drained2 tomatoes, chopped1 cup fresh spinach4 boneless, skinless chicken breasts

1 Preheat the oven to 350 degrees F. Lightly grease a 13 x 9-inch baking pan with ghee.

2 In a skillet over medium heat, cook the onion in the ghee, stirring occasionally, until softened. Add the mushrooms and cook until golden. Season with the garlic powder, Italian seasoning, salt and pepper to taste.

3 Crumble the goat cheese into the skillet, add the broth and stir well to combine. Stir in the artichoke hearts, tomatoes and spinach.

4 Put the chicken in the prepared baking pan. Pour the artichoke mixture over top and bake until the chicken is cooked through, about 30 minutes.

GARLIC BAKED CHICKEN Total Time: 30 minutes Serves: 2

INGREDIENTS1 tablespoon coconut oil, melted, plus additional for greasing pan2 boneless, skinless chicken breasts½ onion, finely chopped¼ cup seedless raisins3–6 cloves garlic, minced2 teaspoon dried rosemary1½ teaspoons chopped fresh parsley½ teaspoon cinnamon½ teaspoon sea salt½ teaspoon pepper


2 Line a baking pan with parchment paper and grease with the coconut oil. Place the chicken on the parchment.

3 In a bowl, combine the remaining ingredients and mix well. Spread onto the chicken.

4 Bake until the chicken is cooked through, 20–25 minutes.

47


Slow-cooker PULLED MEXICAN CHICKENTotal Time: 4.5 hours Serves: 2-4

INGREDIENTS2 boneless, skinless chicken breasts1 jar (16 ounces) organic no-sugar-added salsaLettuceGuacamole

1 In a slow cooker, combine the chicken and salsa. Cook on low for 4–6 hours.

2 Use a fork to gently pull apart the chicken in the slow cooker until shredded. Stir to combine with the salsa.

3 Serve over a bed of the lettuce with the guacamole.


Bacon-cabbage tossTotal Time: 45 minutes Serves: 2-3

INGREDIENTS5 slices turkey bacon, chopped4 tablespoons ghee1 onion, chopped½ head cabbage, shredded1 teaspoon apple cider vinegarSea salt and pepper

1 In a large skillet over medium heat, cook the turkey bacon until crisp.

2 Add 2 tablespoons of the ghee. When melted, add the onion and cook, stirring, until translucent.

3 Add the cabbage and cook, stirring occasionally, until soft, 20 to 30 minutes.

4 Reduce the heat to low and add the vinegar and remaining 2 tablespoons of ghee. Stir to combine and season with the salt and pepper to taste.


LETTUCE-wrapped turkeysloppy joesTotal Time: 20 minutes Serves: 4

INGREDIENTS1 pound ground turkeyCoconut oil½ onion, chopped½ bell pepper, chopped1 recipe Dr. Axe’s Sweet & Tangy Barbecue Sauce Recipe (pg. 50)Bibb lettuce leaves1 cup sauerkraut

1 In a medium skillet over medium-high heat, cook the turkey in the coconut oil, breaking up clumps, until no longer pink.

2 Add the onion and bell pepper and cook, stirring, until softened. Stir in the barbecue sauce.

3 Serve the turkey mixture in the lettuce leaves and top with the sauerkraut.


Dr. Axe’s sweet & tangyBarbecue sauceTotal Time: 55 minutes Serves: 10-15

INGREDIENTS2 cups organic tomato sauce½ cup water½ cup balsamic vinegar⅓ cup honey¼ cup coconut aminos1 tablespoon stone-ground mustard1½ teaspoons onion powder1½ teaspoons garlic powder½ teaspoon sea salt

1 In a high-powered blender, combine all ingredients and purée until smooth.

2 Transfer to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 45 minutes.

3 Store extra sauce in the refrigerator.

SALMON STIR-FRY


Salmon stir-fryTotal Time: 30 minutes Serves: 2-3

INGREDIENTS2 teaspoons coconut oil1 onion, chopped1 cup chopped bell pepper ¼ cup coconut aminos2 teaspoons rice vinegar1 pound wild-caught Alaskan salmon, skinned and cut into chunks1½ cups mushrooms, chopped1 head broccoli, chopped and blanched4 cloves garlic, minced1 tablespoon minced fresh ginger 1 tablespoon sprouted chia seeds

1 In a skillet over medium heat, melt the coconut oil. Add the onion, bell pepper, coconut aminos and vinegar. Cook, stirring occasionally, until the onions and bell peppers are softened.

2 Stir in the salmon and coat with the onion mixture. Add the mushrooms, broccoli, garlic, ginger and chia seeds. Cook, stirring, until the salmon is opaque and flakes easily with a fork.


GRILLED Honey-glazed salmonTotal Time: 20 minutes Serves: 4

INGREDIENTS¼ cup honey¼ cup coconut aminos4 cloves garlic, minced1 tablespoon ghee, melted1 tablespoon fresh thyme leaves1 teaspoon grated or minced fresh gingerSea salt and pepper 2 pounds wild-caught Alaskan salmon fillets

1 In a shallow baking dish, whisk together the honey, coconut aminos, garlic, ghee, thyme and ginger. Season with the salt and pepper.

2 Place the salmon into the dish and coat with the mixture. Chill for 15 minutes, turn the fish to coat the other side, and chill another 15 minutes.

3 Lightly oil the grill and set at medium heat.

4 Shake off the excess marinade from the salmon and discard. Grill until the fish flakes easily with a fork, 12–15 minutes per inch of thickness.


Almond-crusted salmonTotal Time: 20 minutes Serves: 4

INGREDIENTS½ cup almond flour2 tablespoons chopped fresh parsley1 tablespoon grated lemon zest1 teaspoon sea salt1 teaspoon pepper4 wild-caught salmon fillets, skinned2 tablespoons coconut oil4 cups fresh spinachFresh lemon juice

1 In a bowl, stir together the flour, parsley, lemon zest, salt and pepper. Dredge the salmon in the mixture, coating the fillets on both sides.

2 In a skillet over medium-high heat, cook the salmon in the coconut oil, turning once, until the fish is opaque and flakes easily, about 10 minutes.

3 Serve over the spinach and top with the lemon juice.


Baked grouper with coconut-cilantro sauceTotal Time: 30 minutes Serves: 4

INGREDIENTS2 tablespoons coconut oil4 wild-caught grouper fillets (6 ounces each)¼ teaspoon sea salt½ cup coconut milk½ cup cilantro leaves2 cloves garlic, minced1 teaspoon minced fresh ginger½ teaspoon curry powder

1 Preheat the oven to 425 degrees F. Grease a 13 x 9-inch baking pan with the coconut oil.

2 Place the fish in the prepared pan. Sprinkle with the salt.

3 Combine the coconut milk, cilantro, garlic, ginger and curry powder in a food processor. Pulse until smooth. Pour half of the mixture over the fish. Bake until the fish flakes easily, 15–20 minutes.

4 Pour the remaining mixture over the baked fish and serve.


Main D

ishes

Salmon pattiesTotal Time: 20 minutes Serves: 1-2

INGREDIENTS1 can (6–7 ounces) wild- caught Alaskan salmon, drained2 eggs¼ box Mary’s Gone Crackers, crumbled¼ onion, chopped½ teaspoon dillweed½ teaspoon sea salt1 tablespoon coconut oil

1 In a medium bowl, combine the salmon, eggs, crackers, onion, dillweed and salt. Mix with your hands to combine. Form into patties.

2 In a skillet over medium-high heat, cook the patties in the coconut oil, turning once, until golden brown and heated through, 8–10 minutes.

57

Documents

TOXIC GUT - s3.amazonaws.com GUT RECIPES *Note: Some recipes have been altered from the original recipes featured in the Healing Leaky Gut Cookbook to make them compliant with the