Gut Health Blog

Lunchbox: Prawns, Avocado, and Salad  LoadingAdd to Favourites list

Green List 1 servings

Nutrition

341 Kcal
22g Fat
g Carbs
7g Net Carbs
5g Sugars
26g Protein

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A close-up of a bowl of quinoa with tomatoes and cucumber with herbs.

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Light Banana Bread  LoadingAdd to Favourites list

Orange List 12 servings

Nutrition

181 Kcal
14g Fat
11g Carbs
8g Net Carbs
6g Sugars
6g Protein

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Paleo Chicken Teriyaki  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

261 Kcal
12g Fat
10g Carbs
9g Net Carbs
4g Sugars
31g Protein

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Moroccan Cooked Carrot Salad  LoadingAdd to Favourites list

Green List 2 servings

Nutrition

185 Kcal
14g Fat
15g Carbs
11g Net Carbs
7g Sugars
2g Protein

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Paleo Olive and Rosemary Bread  LoadingAdd to Favourites list

Orange List 6 servings

Nutrition

366 Kcal
30g Fat
13g Carbs
7g Net Carbs
1g Sugars
13g Protein

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Orange List 4 servings

Nutrition

305 Kcal
14g Fat
17g Carbs
14g Net Carbs
15g Sugars
29g Protein

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Orange List 4 servings

Nutrition

191 Kcal
15g Fat
15g Carbs
3g Net Carbs
1g Sugars
8g Protein

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Green List 4 servings

Nutrition

460 Kcal
33g Fat
6g Carbs
5g Net Carbs
2g Sugars
36g Protein

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Extra Light Banana Bread  LoadingAdd to Favourites list

Orange List 12 servings

Nutrition

164 Kcal
11g Fat
11g Carbs
8g Net Carbs
5g Sugars
7g Protein

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Oxtail, tomato and mushrooms stew on a plate with cooked broocoli

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8 Hr

Paleo Energy Bars  LoadingAdd to Favourites list

Orange List 77 servings

Nutrition

52 Kcal
3g Fat
7g Carbs
6g Net Carbs
5g Sugars
1g Protein

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A bowl of bright red gazpacho, topped with cucumber, pepper and basil.

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italian sauteed zucchini with lemon and mint

Italian Sautéed Zucchini with Lemon and Mint

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Lamb Shoulder Steaks  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

297 Kcal
17g Fat
2g Carbs
2g Net Carbs
0.3g Sugars
32g Protein

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Chocolate and Espresso Brownies on a wooden serving board alongside a mug of coffee. Yummy anti inflammatory brownies.

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25 mins

Paleo Chocolate Chip Cookies  LoadingAdd to Favourites list

Orange List 16 servings

Nutrition

182 Kcal
15g Fat
9g Carbs
8g Net Carbs
6g Sugars
3g Protein

These Paleo Chocolate Chip Cookies are a delicious, wholesome treat you’ll want to keep on hand at all times. Naturally dairy-free, grain-free, and refined sugar-free, they’re consistent with an anti-inflammatory lifestyle, and they taste absolutely divine.

Made with nourishing ingredients like almond flour, these cookies are rich in heart-healthy fats and plant-based protein. Almonds are one of nature’s superfoods, known to support cardiovascular and brain health, improve respiratory function, and deliver a boost of skin-loving nutrients. They’re also high in monounsaturated fatty acids, which help lower LDL (bad) cholesterol while stabilizing blood sugar levels. That’s what makes these cookies not just a tasty snack, but a supportive option for anyone mindful of inflammation, blood sugar, or metabolic health.

These cookies are naturally sweetened, rich in fiber, and filled with healthy fats to help you stay satisfied longer. They can also help reduce sugar cravings and support energy levels without leading to a crash.

Whether you’re on a healing journey or simply looking to enjoy food that fuels your body well, these cookies are a great example of how indulgent clean eating can be. They’re perfect as a mid-afternoon pick-me-up, post-workout treat, or lunchbox addition for children and adults alike.

Each bite brings the joy of a classic chocolate chip cookie, without the heaviness or inflammation associated with traditional options. Satisfying, nutrient-rich, and totally comforting, these paleo cookies might just become a staple in your weekly routine.

Enjoy the delicious balance of flavor, texture, and nourishment!

Ingredients

  • 2 cups or 200g ground almonds*
  • 3/8 cups or 90g melted coconut oil
  • 1/3 cup or 100g of maple syrup
  • 1/3 cup or 90g of dairy-free dark chocolate chips
  • 1 tbsp of vanilla extract
  • 1/2 tsp of bicarbonate of soda
  • A small pinch of salt

Directions

  1. Preheat your oven to 350 F / 175 C (fan oven).

  2. Put the coconut oil in a bowl and place in the oven to melt.

  3. In a large bowl, mix ground almonds, bicarbonate of soda, and salt.

  4. Take the coconut oil out of the oven and let it cool down for a little bit.

  5. Add the cooled down coconut oil, maple syrup, and vanilla extract and finally the dark chocolate chips.

  6. Form little balls with your cookie dough and flatten them on a tray lined with greaseproof baking paper. Space them well as they spread.

  7. Bake for 10-15 min, depending on the size of your cookies. Let them completely cool down before eating them.

  8. *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, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).

Storage Tips

Store in an airtight container in the fridge for up to 10 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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