Gut Health Blog

Banana and Blueberry Nice Cream  LoadingAdd to Favourites list

Orange List 2 servings

Nutrition

185 Kcal
3g Fat
41g Carbs
35g Net Carbs
24g Sugars
2g Protein

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Nutrition

75 Kcal
2g Fat
16g Carbs
9g Net Carbs
0.7g Sugars
1g Protein

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Moroccan Loin of Lamb  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

420 Kcal
21g Fat
2g Carbs
2g Net Carbs
0.2g Sugars
11g Protein

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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

Roasted Butternut Squash Soup is one of those soothing, anti-inflammatory recipes that feels like a hug in a bowl. This Eat Burn Sleep favorite is creamy, comforting, and made entirely with ingredients that support gut health and digestion—without any irritants.

All EBS recipes are designed to reduce bloating, indigestion, and inflammation. If you struggle with feeling gassy, sluggish, or uncomfortable after eating, this soup will help calm your digestive system. Over time, living and eating the Eat Burn Sleep way will steadily reduce those symptoms and support your long-term healing.

This gut-healing Roasted Butternut Squash Soup is made with nutrient-dense, anti-bloating ingredients. Butternut squash itself is packed with fiber, vitamins A and C, and antioxidants that support immune health and reduce oxidative stress. Its natural sweetness and creamy texture make this soup feel indulgent, yet it’s light and easy to digest.

Zucchini adds an extra boost of vitamin C and folate, while supporting water balance and blood sugar regulation. Onions bring even more anti-inflammatory power to this healing bowl. They contain a wide range of medicinal compounds that support gut microbiota and immune function.

The beauty of this Roasted Butternut Squash Soup is not only its flavor, but how it makes you feel. No bloating, no discomfort—just soothing nourishment.

Enjoy it as a comforting lunch or a light dinner. As your body gets the nourishment it truly needs, you’ll notice you feel more balanced, less inflamed, and better with each passing day.

Ingredients

  • 1 butternut squash
  • 3 courgettes / zucchinis
  • 1 large red onion
  • 1 leek
  • 2 cloves of garlic
  • 1 litre stock (chicken or vegetable) or water + 1 stock cube
  • olive oil
  • salt and pepper
  • cumin

Directions

  1. Preheat your oven at 410 F/ 210 C (fan oven).

  2. Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.

  3. In a roasting dish, baste the zucchini in a little bit of olive oil and put the butternut squash on top. Roast until the squash is soft.

  4. Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.

  5. When the squash is cooked, take it out of the oven and let it cool for 10 minutes. Scoop it out with a spoon into the pot. Add the roasted zucchini too.

  6. Cover with stock and let it simmer for at least one hour on low heat. Add salt, pepper, and cumin to taste. Let it cool down and blend.

  7. A great tip for soups is to let the vegetables simmer for as long as you can. The longer you leave them, the tastier the soup is. I sometimes leave mine for a couple of hours and the result is amazing.

Serving Tips

You can use homemade chicken or vegetable stock, or simply water with a good-quality stock cube. Bone broth also works well here.

We love soups. They are healthy and great for adults and kids. Children love a bowl of soup as a starter for tea. It is an easy way to make them eat vegetables. Cooked vegetables are easy to digest and better for the evening. Indeed, no raw after four!

Pairs well with our Roasted Seed Mix.

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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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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354 Kcal
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
11g Net Carbs
6g Sugars
5g Protein

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11g Fat
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