We share four scrumptious and healthy recipes from The Gut Makeover recipe book – perfect for feeling fit and fabulous in time for your wedding!
If you’re hoping to slim down and feel healthier than ever in time for your big day, then this could be the book for you!
Featuring over 100 delicious, nutritious, easy and gut-friendly recipes, this brand new recipe book has been put together by nutritional therapist Jeanette Hyde, and can be followed alone or alongside her original Gut Makeover book.
Jeannette’s mission is to make the nations’ guts healthy. She advocates a four week healthy eating plan which will reset your system and have you feeling better in a huge range of ways including sleeping better, clear skin, improved IBS, weight loss, and a stronger immune system.
Check out the yummy recipes below and visit jeannettehyde.com for more information on where to buy your copy!
Gut Makeover Breakfast Cereal
Mix the following ingredients together in a bowl:
- 1 handful of blueberries
- 2tbs milled flaxseeds, almonds, Brazil nuts – you can buy mixes in packets from supermarkets eg Linwoods mix
- 250ml fermented milk kefir
- 1 tsp raw honey if needed
If you wish to water it down further, use a splash of coconut water
Banana and almond breakfast muffins (Makes 6 muffins)
You can make these ahead for the week and store in the fridge for when you need them. The prep time literally takes 5 minutes!
- 2 ripe bananas
- 2 eggs
- 100g butter
- 1 tbsp raw honey
- 200g ground almond flour
- 1 tsp gluten-free baking powder
- 1 tbsp raw cacao nibs
Preheat the oven to 180ºC. Line a 6-hole muffin tray with paper muffin cases.
Put the bananas, eggs, butter and raw honey in a blender and pulse to combine.
In a separate bowl, mix the almond flour with the baking powder and cacao nibs. Add the wet ingredients to the dry, and mix with a wooden spoon. Divide the mixture between the paper cases.
Bake in the oven for about 30 minutes, or until a skewer comes out of the mixture clean. When the muffins are golden on top, and cooked through, take them out to cool down.
Tray-baked chicken with olives and sage (Serves 4)
This dish takes just minutes to prepare and produces a delicious dinner and great leftovers for packed lunches. While you are waiting for the chicken to cook, you could be tucking into a grapefruit starter to take the edge off your hunger, prime your digestive system for the main meal and clock up another plant portion. This goes well with a side of roasted potatoes (just take your cold potatoes out of the fridge, drizzle in extra virgin olive oil and sea salt and a handful of fresh chopped rosemary, if you have some) and a side mountain of rocket leaves drizzled in a little extra virgin olive oil and balsamic vinegar.
- 1kg chicken thighs and/or drumsticks
- 3 tbsp extra virgin olive oil
- A handful of fresh sage leaves (about 30g), chopped
- 150g pitted Kalamata olives
- 4 garlic cloves, peeled and crushed with the back of a knife
- 1 tsp sea salt
- Freshly ground black pepper, to taste
Heat the oven to 200ºC. Put the chicken in an oven dish, drizzle over the olive oil, sprinkle over the chopped sage, olives, garlic and seasoning and roast for 40 minutes, turning the chicken halfway through the cooking time.
Remove from the oven when the chicken is crispy and cooked through. Test it to see if it is done; pierce the thigh with the tip of a sharp knife and if the juices run clear, the chicken is cooked. Remove the cooked chicken from the oven and leave it to rest for 15 minutes, covered with a piece of tin foil there slice and serve.
Asian chicken or prawn cucumber salad (Serves 2)
This works equally nicely when you replace the chicken with cooked prawns.
- 300g cooked chicken (e.g. leftovers from a roast), sliced
- 2 large carrots, peeled and cut into matchsticks
- 1 cucumber, spiralized
- 1/2 small red onion, sliced into fine half moons
- A handful of fresh coriander, chopped
- 40g salted roasted peanuts
- Juice of 1 lime
- 2 tbsp fish sauce
- A sprinkling of dried chilli flakes, to taste
- 1 tsp raw honey
- 1 garlic clove, peeled and chopped
- 2 tbsp virgin olive oil
Assemble the chicken, carrots and cucumber on a large serving plate.
Sprinkle over the red onion, coriander and roasted peanuts.
Mix all the ingredients for the dressing together in a cup and pour over the salad and serve immediately.