GUT-HEALTHY RECIPES

Nic’s Roasted Squash, Cashew Cheese, and Pomegranate Salad

Serve with a dressing or mayonnaise, bake into a frittata, or add a side of seafood, meat, or eggs, and you are done.

Ingredients

1 ½ pounds kabocha squash, unpeeled, seeded and chopped into large chunks 1 red onion, cut into wedges Pinch of ground cumin Pinch of red pepper flakes Sea salt and freshly ground black pepper 1 Tablespoon coconut oil, melted 1 large handful mint leaves 2 Tablespoons pumpkin seeds 5 ½ ounces cashew cheese 3 Tablespoons extra virgin olive oil 2 Tablespoons pomegranate molasses 3 Tablespoons pomegranate seeds

Directions

1. Preheat the oven to 350°F. Combine the squash and onion in a roasting pan and toss with the cumin, red pepper flakes, and salt and pepper. 2. Drizzle on the coconut oil, gently toss, and roast until the squash and onion are golden and cooked through, 35–40 minutes. 3. Gently toss the roasted vegetables with the mint and pumpkin seeds, then transfer to a serving platter. 4. Scatter the cashew cheese over, drizzle with the olive Adapted from The Complete Gut Health Cookbook. oil and pomegranate molasses, and sprinkle with the

GUTpomegranate seeds before serving. HEALTHY Recipes Makes 4 Servings Per Serving: 326 calories, 19.6g fat, 6.7g protein, 31g carbohydrates, 4.7g fiber, 8.5g sugar Boost your immunity and transform your health.

AIP stands for Autoimmune Protocol. The AIP diet removes foods that irritate the gut and contribute to autoimmune diseases, thus allowing the gut and immune systems to heal.

Lemongrass and Lime Chicken Wings

This simple Thai-inspired number will have you licking your lips in glee.

Ingredients

3 lemongrass stems, white part only, chopped 4 kaffir lime leaves, chopped 3 shallots, chopped 3 garlic cloves, chopped 1 long red chile, halved lengthwise, seeded and chopped (leave the seeds in if you like it extra spicy) 1 Tablespoon chopped cilantro stalks

Make AIP Friendly

SUBSTITUTE: ¼ cup freshly squeezed orange juice in place of honey, and coconut aminos instead of tamari 2 Tablespoons honey 2 ½ Tablespoons fish sauce 2 Tablespoons tamari Juice of 2 limes 20 chicken wings (or a combo of wings and drumettes) 2 Tablespoons coconut oil or good-quality animal fat Sea salt

OMIT: chile, honey, and tamari

Directions

1. Combine the lemongrass, kaffir lime, shallots, garlic, chile, and cilantro in the bowl of a food processor, and process until finely chopped. 2. Add the honey, fish sauce, tamari, and lime juice, and process until well combined. 3. Put the chicken wings and/or drumettes in a large bowl, and tip the lemongrass mixture over the top. Using your hands, massage the mixture into the chicken. Cover with plastic wrap and marinate in the fridge for 2 hours, or overnight for a stronger flavor. 4. Preheat the oven to 400°F. Grease a baking sheet with the oil or fat. 5. Spread the marinated chicken out evenly on the prepared sheet. Roast for 15 minutes, rotate the sheet and toss the chicken, then roast until the chicken is nicely colored and cooked all the way through, 15 minutes more. Season with a little salt if needed. Place the chicken on a large platter and serve while still hot.

Makes 6 Servings

Per Serving: 443 calories, 30.6g fat, 31.3g protein, 10.2g carbohydrates, .2g fiber, 6.4g sugar

Cauliflower Fried Rice with Sausage

This is a weeknight savior—it can be whipped up in about ten minutes!

Ingredients

1 head of cauliflower (about 2 pounds), separated into florets (discard the stalk or use it in another recipe) ¼ cup coconut oil 4 eggs, whisked 2-3 beef, chicken, or pork sausages (make sure they’re free of black pepper if doing

AIP) Sea salt and freshly ground black pepper 1 onion, finely chopped ½ red bell pepper, finely chopped 1 small red chile, seeded and finely chopped 1-inch piece of ginger, finely grated 2 garlic cloves, finely chopped 2 Tablespoons tamari 2 green onions, thinly sliced 2 Tablespoons chopped cilantro leaves, plus extra leaves to serve Sea salt and freshly ground white pepper Black and white sesame seeds, toasted 2 Tablespoons coconut oil or good-quality animal fat Sea salt

Make AIP Friendly

SUBSTITUTE: other vegetables (e.g., zucchini) in place of bell pepper, and coconut aminos instead of tamari OMIT: eggs, bell pepper, chile, tamari, black and white pepper, and sesame seeds

Directions

1. Put the cauliflower in the bowl of a food processor and pulse until it resembles grains of rice. Set aside. 2. Melt 1 tablespoon of the coconut oil in a wok or large frying pan over medium-high heat. 3. Pour in the whisked egg and tilt the pan so it covers the base. Cook until the egg is set, 3 minutes. Remove, slice into thin strips, and set aside. 4. Wipe the wok or pan clean with a paper towel, then melt 1 tablespoon of the remaining coconut oil over high heat. Add the sausages and cook until lightly golden and half cooked through, 5 minutes. Remove the sausages from the pan and, when cool enough to handle, cut into bite-sized pieces. Set aside. 5. Melt the remaining coconut oil in the wok or pan over medium-high heat. Add the onion, bell pepper, chile, ginger, and garlic, and stirfry until softened, 5 minutes. 6. Stir in the chopped sausage and cook until the sausage is almost cooked through, 3 minutes. 7. Add the cauliflower and cook until tender , 2–3 minutes. 8. Add the egg strips, tamari or coconut aminos, green onion, cilantro, and salt and white pepper, and stir-fry until everything is heated through and well combined, 2 minutes. 9. Spoon onto a platter and serve with the extra cilantro leaves and a sprinkling of sesame seeds.

Makes 6 Servings Per Serving: 443 calories, 30.6g fat, 31.3g protein, 10.2g carbohydrates, .2g fiber, 6.4g sugar kiwimagonline.com 26