For the entire month of February, it is Gut Health Month!
Our expert Dietitian team has provided some quick and simple recipes that you can easily implement into your weekly diet that will improve your Gut Health! You would be surprised how just a few small changes can have a big impact on your overall health.
1) Mexican-Style Fries Supreme
7 ingredients · 30 minutes · 1 serving
Ingredients:
2 Sweet Potato (medium, sliced into 1/4-inch strips)
1 tbsp Extra Virgin Olive Oil
2 tsps Taco Seasoning
Sea Salt & Black Pepper (to taste)
1/2 cup Baby Spinach (thinly sliced)
1/2 Red Bell Pepper (medium, diced)
1/4 cup Plain Greek Yogurt
What To Do:
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- Toss the sweet potato with the oil, taco seasoning, salt, and black pepper on the baking sheet and space out the pieces evenly being sure not to crowd the pan. Bake for 25 to 30 minutes, flipping halfway through.
- Transfer the sweet potato fries onto a plate and top with the baby spinach, red bell pepper, and yogurt. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to two days. Reheat in the oven for best results.
Additional Toppings: Tomatoes, shredded cheese, or green onions.
2) Mango & Black Bean Quinoa Salad
10 ingredients · 23 minutes · 4 servings
Ingredients:
1/2 cup Quinoa (uncooked)
2 cups Black Beans (cooked)
1/2 cup Red Onion (diced)
1 Mango (peeled, diced)
2 cups Baby Spinach (chopped)
1/4 cup Cilantro (chopped)
2 tbsps Lime Juice
1 tbsp Extra Virgin Olive Oil
1/4 tsp Cumin
Sea Salt & Black Pepper (to taste)
What To Do:
- Cook the quinoa according to the package directions. Set aside to cool.
- Combine the cooled quinoa and all remaining ingredients in a large bowl and mix until well combined. Divide evenly between plates and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is equal to approximately one cup.
3) Pineapple Coconut Overnight Oats
5 ingredients · 8 hours · 2 servings
Ingredients:
1/2 cup Oats
1 cup Canned Coconut Milk
1 tbsp Chia Seeds
1/2 cup Frozen Pineapple
1 tsp Maple Syrup
What To Do:
- Whisk all of the ingredients together in a bowl. Cover and place in the fridge overnight, or for at least eight hours. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is equal to approximately 3/4 cup.
More Flavor: Use crushed canned pineapple instead of frozen pineapple.
Additional Toppings: Top with toasted coconut.
Thinner Consistency: Use cow’s milk or any other milk alternative.
4) Mini Raw Blueberry Cheesecakes
7 ingredients · 1 hour 30 minutes · 8 servings
Ingredients:
1/2 cup Almond Flour
1/2 cup Pitted Dates
1 cup Cashews (soaked for at least two hours)
1/2 cup Frozen Blueberries
2 tsps Lemon Juice
1/4 cup Canned Coconut Milk
1/2 Banana
What To Do:
- Prepare a muffin tray with muffin liners or use a silicone muffin tray.
- Pulse the almond flour and dates in a food processor until you create a crumbly, somewhat sticky mixture. Divide the mixture into your prepared muffin tray.
- Press the mixture down firmly to create a crust and set aside in the freezer.
- Wipe clean the food processor and add the cashews, blueberries, lemon juice, coconut milk, and banana. Blend the mixture until you get a smooth, creamy texture.
- Remove the muffin tray from the freezer and spread approximately two tablespoons of the cashew mixture on top of the crusts, being sure to evenly distribute the mixture.
- Put the muffin tray back in the freezer for at least one hour to set. When you are ready to enjoy the cheesecakes, remove them from the freezer five to ten minutes before to soften the cheesecake slightly. Enjoy!
Notes:
Leftovers: Freeze in an airtight container for up to one week.
Serving Size: One serving is one cheesecake.
More Flavor: Add maple syrup or honey to the cashew mixture for more sweetness.
Additional Toppings: Fresh or frozen blueberries and/or coconut whipped cream.
Short on Time: Soak the cashews in boiled water for 10 minutes