Healing leaky gut: day 10

Wow, I can't believe I've already been doing this project for 10 days! Time is running out. Today has been a good day. My gut is calm again and I'm glad I decided to remove all coconut products from my diet. I've started sleeping better, but most importantly, I'm waking up feeling more alert. Soon it will be time to introduce more movement to my schedule as well. But it's important not to change too much at once, or “everything will just pancake out” and it's no fun failing at things you set out to do. It's better to go slowly and take one thing at a time! Building your health from within takes time and there is no quick fix!!

Breakfast

Herb meatballs with salad

Mellis

Apple

Lunch

Fresh turkey salad with olives and artichoke

Ingredients

1 handful of mixed salad

10 black olives

5 pickled artichokes

½ piece avocado

4 slices smoked turkey

Olive oil

Salt and pepper

Instructions

Put everything on a plate and pour olive oil over it. Salt and pepper to taste. Enjoy!

Super simple and really funny. Me like!

Dinner

Pot roast with roasted butternut squash

Ingredients

1 kg boneless beef e.g. rump-steak or loin

1 tsp salt

2 yellow onions

2 carrots

1 bay leaf

5 allspice

5 black peppercorns

1 small can of anchovy fillets (about 6 fillets)

1 tbsp white wine vinegar

2 dl water

Butter

2 butternut squash

6 tbsp butter

2 tbsp honey

1,5 tsp salt

Instructions

Brown the steak all over in butter in a frying pan.

Salt the meat on all sides. Insert a thermometer into the centre of the roast. Peel the onion and cut it into wedges. Peel and slice the carrots. Add the onion, carrot, bay leaf, peppercorns, anchovies, vinegar and 1 dl of water to the pan.

Put the lid on and roast the meat on low heat for about 75 minutes. Turn the meat halfway through so that the other side is facing the bottom of the pan. Add the rest of the water. Put the lid on and continue cooking until the thermometer reads 75°. Remove the roast and cover with foil to keep it warm.

Roasted butternut squash

While the roast is roasting, peel 2 butternut squash, core and cut into cubes.

Melt the butter in an ovenproof tray, place the butternut squash in the tray, season with salt and pour over the honey. Mix well. Place in the oven at 200 degrees, about 45 minutes.

Sauce

Pick up the bay leaves and peppercorns from the frying pan. Put the vegetables and stock in a blender. Blend to a smooth sauce. Season the sauce with salt and pepper and add water if necessary. Bring to the boil again. Enjoy!

This was good! Appreciated by the whole family. Really good home cooking and the butternut squash was a very good side dish.

Evening Snacks

Blueberry smoothie