Gut Health Blog
Paleo Creamy Mushroom Pasta
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Moroccan Loin of Lamb
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Roasted Butternut Squash Soup
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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
- 4 cups or 1 liter of chicken or vegetable stock or water + 1 chicken or vegetable stock cube (you can use my bone broth recipe for the stock)
- olive oil
- salt and pepper
- cumin
Directions
Preheat your oven at 410 F/ 210 C (fan oven).
Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.
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.
Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.
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.
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.
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
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.
Paleo Chocolate Muffins
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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
Preheat your oven to 175 degrees (fan oven)
Mix eggs and ground almonds while melting coconut oil + chocolate in a pan.
Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and arrowroot powder to the egg mix.
Add the cooled down melted chocolate and coconut oil slowly, to avoid cooking the eggs.
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.
Enjoy and do give me feedback on this recipe!
*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.
Slow Cooked Veal Stew
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Paleo Pancakes
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Nutritious Protein Shake
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Turkey and Beef Skewers
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Healthy Breakfast Nut Crumble
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Broccoli and Asparagus Soup
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Flax and Chia Light Banana Bread
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Moroccan Chicken Tagine With Prunes
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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
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.
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.
Add prunes and honey and let it cook for a further 10 minutes.
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.
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.







































