Healing leaky gut: days 5 and 6
Article Outline
▼Summary
▼Healing Leaky Gut: A Journey of Nourishment and Recovery
This article explores the author's personal experience of healing a leaky gut through dietary changes, specifically on days 5 and 6 of their journey. After a period of indulgence during Christmas, the author's body is adjusting to a new diet, with notable improvements in their stomach pain and energy levels. The article shares delicious and easy-to-make recipes, including a fruit salad, herb meatballs, lemon and honey roasted chicken, pulled beef in a slow cooker, and cucumber and avocado soup, showcasing the author's creative approach to healthy eating. By sharing their daily meals and experiences, the author provides a relatable and inspiring account of their healing process.
Saturday morning. Many hours in the kitchen were on today's schedule. My stomach doesn't hurt as much anymore and I'm glad! My body feels lighter, but I've had energy dips during the day. It feels like my body is adjusting to real food after all the Christmas food and sugar intake in abundance.
Breakfast
Fruit salad
Equal parts blueberry, papaya, pineapple
Herb meatballs
Happy weekend breakfast! I like to eat fruit for breakfast. The Herb meatballs made me feel very full and I stayed full for a long time.
Lunch
Lemon and Honey Roasted Chicken
Ingredients
4 chicken fillets
½ piece of onion
Zest from one organic lemon
4-6 tbsp honey
Fresh mint, finely chopped
Olive oil
Salt and pepper
Instructions
Set the oven to 175 degrees. Grease an ovenproof tray with the olive oil. Cut the chicken into small cubes and place in the pan. Finely chop the onion and mint and grate the lemon zest.
Put this on the chicken pieces. Add honey, salt and pepper. Stir well.
Place in the middle of the oven for about 45 minutes. Stir every 15 minutes. Enjoy!
This was super good! I ate the chicken with half an avocado.
Dinner
Pulled beef in the slowcooker
Ingredients
1.5-2 kg steak
2-3 carrots
1 large onion
1 bunch of fresh parsley
3 dl olive oil
Salt and pepper
Instructions
Slice the carrots and place in the bottom of the slow cooker. Season the roast with salt and pepper before placing it on top of the carrots. Finely chop the onion and place around the roast. Scatter parsley over the roast. Pour over the olive oil.
Set the slow cooker to "low heat" and 8 hours. Turn the roast after 4 hours. Remove the roast and place on a cutting board. The roast is done if it falls apart easily when split with a fork.
Pour the remaining contents of the slow cooker into a blender and blend to a smooth sauce. Take about 2 dl of the sauce and mix with the meat. Serve with Roasted cauliflower. Enjoy!
Easy to cook and very tasty! Appreciated by the whole family.
Evening Snacks
Fruit
Day 6 - a day on the slopes
The day started early. All the food was already prepared and breakfast was enjoyed in the car before the first ride. In our pockets we had Herb meatballs, apple pieces and trailmix. When a full day of skiing was over, the Lemon and Honey Roasted Chicken (see recipe above, lunch day 5) and fruit salad was om the menu. A long day with good and plenty of food. Nice to not have to eat some boring hamburger or Mexican food along the way. We saved both time and money and our taste buds didn't get bored. Full and happy we left the mountain until next time.
Breakfast
Cucumber and Avocado Soup
Ingredients
1 litre chicken broth
2 leeks or spring onions
2 avocados
½ cucumber
2 tbsp freshly squeezed lemon juice
Salt and pepper
Instructions
Cut the leeks into smaller pieces. Cook the leeks in the stock for about 15 minutes. Leave to cool. Put all the ingredients in a blender and blend until smooth. Season to taste with salt and pepper. Serve the soup cold. Enjoy!