Eat / Healing Leaky Gut:

Healing leaky gut: day 4

It's been a tough day. I already knew it would be difficult to remove the coffee. However, I wasn't prepared for my stomach to start hurting. I'll wait a few more days and if I don't get rid of that problem, I'll remove coconut products from my diet as well. I already know that the first two weeks are the most difficult and that the positive results will come. I'll wait patiently and work in the kitchen in the meantime:-)


Breakfast

Coconut Cornflakes

Ingredients

8 dl shredded coconut (large coconut flakes)

0.5 dl water

1.5 tsp cardamom

1,5 tsp cinnamon

1.5 tsp vanilla sugar

3 tbsp honey

Instructions

Mix everything except the coconut in a bowl. Then add the coconut. Mix. Spread over 2 baking trays with baking paper. Bake in the oven at 150 degrees for 15 minutes. Remove the trays, stirring well. Put the trays back in for another 5 minutes. Turn off the oven, but leave the trays for 2-4 hours or overnight. Enjoy!

This became a favorite for my son who ate it in his yogurt! I had blueberries and orange with it. Good to not have to eat so much protein for breakfast.


Snacks

Dipping with golden beets

Ingredients

2 large golden beets

2 tbsp olive oil

2 tbsp water

0.5 tbsp apple cider

0,5 lemon

1 clove of garlic

Salt

Instructions

Set the oven to 200 degrees. Peel and cut the golden beets into pieces, place on a baking tray and pour over the olive oil. Toss around so that all the pieces have olive oil on all sides. Put in the oven for 1 hour, stirring every 20 minutes. Remove the beets and leave to cool for 10 minutes. Transfer them to a blender and add the remaining ingredients, seasoning with salt. Enjoy!

Can be left out during the day, so when the craving sets in, just dip a carrot:-)


Lunch

Leftovers, Classic meat stew. As good as yesterday!

Headache! Sore throat. Espresso.


Dinner

Quick salmon in the oven with wok vegetables

Ingredients

600 gr salmon

½ piece chopped carrot

1 can of water chestnuts

1 piece broccoli

1 garlic

Olive oil

Salt

Fresh herbs such as coriander, rosemary and basil

Instructions

Put the salmon in an ovenproof tray at 200 degrees for about 15 minutes with olive oil, salt and fresh herbs. The salmon is ready when the thermometer reads 60 degrees or when it splits easily and is not red inside.

Fry the onion in olive oil until it starts to brown. Add the water chestnuts, broccoli and garlic and fry for about 10 minutes. Season with fresh herbs and salt. Enjoy!

The dinner, or rather the salmon, went down well with everyone. The children had gluten-free pasta with the salmon. The wok was delicious and can easily be varied depending on what you have at home.


Evening Snacks

Papaya and pineapple

Yum!


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