Healing leaky gut: day 4
Article Outline
▼Summary
▼Navigating the ups and downs of healing
As we journey through the process of healing, we often encounter unexpected twists and turns. Today was a challenging day, but also a reminder that we're capable of navigating these ups and downs. Let's take a closer look at some nourishing meals that can help support our well-being. In this article, we'll explore some gentle, loving food choices that can help us feel more grounded and cared for. We'll share a few recipes that have been comforting and delicious, and offer a sense of connection to our own inner wisdom.
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 favourite for my son who ate it in his yoghurt! 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!