Gut Health Blog

Roasted Butternut Squash Soup  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

150 Kcal
5g Fat
23g Carbs
18g Net Carbs
8g Sugars
7g Protein

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Paleo Chocolate Muffins  LoadingAdd to Favourites list

Orange List 12 servings

Nutrition

290 Kcal
22g Fat
17g Carbs
15g Net Carbs
11g Sugars
7g Protein

These Paleo Chocolate Muffins are not your typical treat — they’re packed with nutrients that support gut, body, and mind health. Unlike traditional chocolate muffins, these grain-free, gluten-free, and dairy-free delights are formulated to help heal and nourish your body. If you suffer from autoimmune diseases like celiac, Crohn’s, colitis, ulcerative colitis, Graves’ disease, Hashimoto’s, or even psoriasis, these muffins are the perfect choice for a sweet snack that won’t trigger any unwanted inflammation.

These muffins are rich in antioxidants from cacao, which help fight free radicals and reduce oxidative stress. Cacao is also a natural mood booster, improving brain health and elevating overall well-being. The combination of natural ingredients like almond flour, coconut flour, and coconut oil offers healthy fats and protein, making these muffins not only delicious but also filling. These muffins support your gut health, digestion, and reduce inflammation — a true treat for both body and mind!

With a naturally low glycemic index, these Paleo chocolate muffins are a perfect choice for those looking to balance blood sugar levels and avoid the spikes and crashes that come with conventional sweets. Their sweet, rich flavor comes from natural ingredients like coconut sugar and organic cacao, ensuring you get the best nutrients while indulging your chocolate cravings.

So, if you’re looking for a grain-free, gluten-free, and dairy-free muffin that won’t just taste good but will also contribute to your health, these Paleo chocolate muffins are the way to go. Enjoy guilt-free and nourish your body with every bite!

Ingredients

  • 2 cups or 200g ground almonds
  • 4 organic eggs
  • 1/2 cup or 150g dark chocolate (70% min cocoa)
  • 1 cup or 150g of maple syrup
  • 1/3 cup or 70g coconut oil
  • 1 tsp of bicarbonate of soda
  • 1 tbsp of arrowroot powder
  • 1 pinch of salt
  • 1 tsp of vanilla extract
  • Cocoa nibs to decorate

Directions

  1. Preheat your oven to 175 degrees (fan oven)

  2. Mix eggs and ground almonds while melting coconut oil + chocolate in a pan.

  3. Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and arrowroot powder to the egg mix.

  4. Add the cooled down melted chocolate and coconut oil slowly, to avoid cooking the eggs.

  5. Pour the mix into a muffin tin lined with muffin paper cases (using either 2 tablespoons or an ice cream scooper), decorate with the cocoa nibs, and bake for 20 to 25 minutes at 175C.

  6. Enjoy and do give me feedback on this recipe!

  7. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Serving Tips

Pairs well with Moroccan Spiced Coffee or a cup of your favorite herbal tea.

Storage Tips

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

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505 Kcal
28g Fat
9g Carbs
7g Net Carbs
3g Sugars
45g Protein

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26g Fat
17g Carbs
4g Net Carbs
7g Sugars
11g Protein

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10g Fat
47g Carbs
40g Net Carbs
23g Sugars
32g Protein

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14g Fat
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319 Kcal
18g Fat
40g Carbs
28g Net Carbs
24g Sugars
8g Protein

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4g Fat
17g Carbs
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6g Sugars
5g Protein

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11g Fat
12g Carbs
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6g Protein

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Moroccan Chicken Tagine With Prunes  LoadingAdd to Favourites list

Orange List 4 servings

Nutrition

526 Kcal
13g Fat
79g Carbs
63g Net Carbs
30g Sugars
30g Protein

This Moroccan Chicken Tagine with Prunes is a simple yet incredibly flavorful dish that’s perfect for entertaining or enjoying a comforting, nutritious meal at home. With only 15 minutes of preparation time and 45 minutes of cooking, this tagine is both easy and impressive.

The Moroccan chicken tagine is naturally dairy-free, gluten-free, and grain-free, making it ideal for people with food intolerances. Optional almonds add a crunchy texture and extra nutrients if desired.

What sets this Moroccan chicken tagine apart is not only the delicious spice blend but the nutrient-rich ingredients. Prunes are a fantastic source of fiber, potassium, and antioxidants. They support digestion, bone health, and blood sugar regulation while adding a beautiful depth of sweetness to the dish.

Sesame seeds, often sprinkled on top or stirred in, provide healthy fats, calcium, magnesium, and powerful antioxidants like sesamin and sesamol. These seeds support heart health, reduce inflammation, and aid hormone balance.

Eat Burn Sleep recipes like this Moroccan chicken tagine are crafted to promote gut health and reduce inflammation. When consumed regularly, the diverse anti-inflammatory ingredients work in harmony with the body to support long-term wellness and healing.

Serve your Moroccan chicken tagine with fluffy saffron rice—a beautiful nod to Yalda’s Moroccan and Persian heritage—or pair it with quinoa or even cauliflower rice for a lighter option.

Delicious, nourishing, and healing all at once, this is a dish you’ll want to come back to again and again.

Ingredients

  • 4 chicken legs (you can use any cut, keep the skin on. 2 cups or 250g of chicken per person, bones included)
  • 2 large onions
  • 2 cloves of garlic
  • 1 1/8 cups or 200g of prunes
  • 1 cup or 150g of flaked or blanched almonds
  • 2 tbsp of honey
  • 1 pinch of saffron
  • 1 tsp of freshly grated ginger
  • 1/2 tsp of cinnamon
  • 1 tbsp of sesame seeds
  • salt, pepper, sunflower, or olive oil

Directions

  1. In a large pot, brown the chicken in a little bit of oil. Add the sliced onion and crushed garlic. Season with salt and pepper and make the onions sweat for about 7 minutes on medium heat.

  2. Add the saffron, cinnamon, and fresh ginger. Pour 300ml of water in the pot and bring to the boil. Reduce the heat and let it simmer for 30 minutes.

  3. Add prunes and honey and let it cook for a further 10 minutes.

  4. In a small pan, brown the almonds, being careful not to burn them. The trick is to remove them from the heat when they just start to brown as they carry on cooking afterward.

  5. Serve the chicken in a dish. Decorate with the almonds and the sesame seeds. Enjoy!

Serving Tips

Pair the Moroccan Chicken Tagine with Prunes with:
Fresh Quinoa Salad
• Herbs and Avocado Salad
• Carrot and Quinoa Salad

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

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