Gut Health Blog
Wild Salmon Spread
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Chocolate Collagen Protein Shake
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The Chocolate Collagen Protein Shake is widely regarded as one of the healthiest and most effective protein shakes available. Packed with collagen, protein, and antioxidants, this shake delivers essential nutrients that support skin health, muscle recovery, joint function, and gut lining integrity. Collagen is especially important for maintaining and repairing the gut lining, which helps prevent and heal leaky gut syndrome—a common factor in many food intolerances and immune system dysfunctions. Despite containing fewer than 200 calories per serving, this shake is rich in nutrients, making it an excellent choice for those seeking a nourishing yet low-calorie option.
Many members have found remarkable benefits by swapping their typical afternoon sugar snacks, such as biscuits, sweets, or dairy chocolate, with this Chocolate Collagen Protein Shake. The results speak for themselves: noticeable weight loss, improved skin elasticity, more sustained energy throughout the day, enhanced sleep quality, reduced joint stiffness, stronger nails, and thicker, healthier hair. This transformation highlights how nutrient-dense choices can positively impact overall health and well-being.
In addition to its health benefits, this shake tastes delicious, making it easy to incorporate into daily routines. It serves as an ideal post-workout recovery drink, helping muscles rebuild and reducing inflammation after exercise. It’s also perfect as a quick pick-me-up on busy days when energy levels dip, but healthy nutrition is still a priority.
With its combination of gut-supporting collagen, muscle-repairing protein, and powerful antioxidants, the Chocolate Collagen Protein Shake is a versatile, satisfying, and effective way to support the body’s natural healing processes while enjoying a tasty treat. It’s no wonder so many people have made this shake a staple in their healthy lifestyle.
Ingredients
- 1 cup or 200ml unsweetened almond milk or coconut milk
- 1 scoop of pasture-fed collagen protein powder
- 1 heaped tsp of raw cacao
- Pure stevia to taste
- 3 ice cubes
Directions
Put all the ingredients in the blender
Blend
Serve!
If you want to thicken this shake, you can add chia seeds or flaxseeds which are both sources of extra fiber and plant-based omega 3. You can also add a banana and a scoop of vegan protein powder. The best flavors for this shake are cappuccino, chocolate, or vanilla. Enjoy!
Serving Tips
Pair well with:
• Anti-Inflammatory Lemon Cake
• Zucchini Bread
• Berries and Nuts Plate
Storage Tips
Consume immediately.
Paleo Banana Bread
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This paleo banana bread is perfect for breakfast, lunchboxes, or as an afternoon pick-me-up snack. Packed with gut-loving fiber, potassium, magnesium, and vitamin B6, it supports energy, mood balance, and more.
Potassium and magnesium are essential for blood pressure regulation, hormone balance, easing fluid retention, and muscle and nerve function. If you’re on the go all day, take a couple of slices of paleo banana bread with you as a healthy snack to keep you calm and energized.
Devised with love, all Eat Burn Sleep recipes are good for your gut AND brain health – lowering inflammation and increasing happiness!
Ingredients
- 3 ripe bananas
- 2 cups or 200g of ground almonds
- 4 eggs
- 3/4 cup or 100g of walnuts
- 1/3 cup or 70g of melted coconut oil
- 2/3 cup or 100g of coconut sugar or maple syrup
- 1 tbsp of arrowroot powder (optional)
- 1/2 tsp of bicarbonate of soda
- 1 tsp of vanilla extract
- a pinch of salt
Directions
Preheat your oven to 350 F / 175 C (fan oven). Put the coconut oil in a bowl to melt in the oven for a few minutes.
Mash 2 bananas in a large bowl and whisk in the eggs.
Take the coconut oil out of the oven and let it cool down.
Add the coconut sugar/maple syrup, vanilla extract, ground almonds, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled down coconut oil.
Chop up the walnuts in pieces and mix half of the walnuts in the dough. Slice the remaining banana. Pour the mix into a greased cake tin lined with baking paper and decorate with the banana slices and the chopped walnuts.
Bake for 45 minutes at 350 F / 175 C. Let the banana bread cool down completely before eating it. Enjoy!
PS: the cooking time can vary depending on your oven, so use a stick or a knife to check if your cake is cooked through. If you put the knife in the cake and it comes out clean, your cake is ready!
*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
Pair this banana bread with:
• Berries Collagen Shake
• Calm Mind Protein Shake
• Coconut and Mixed Seeds Chia Pudding
• Moroccan Spiced Coffee
• Anti-depressant Saffron Tea
Storage Tips
Store in an airtight container 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.
Spinach and Tomato Paleo Muffins
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Champions Salad
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Coconut and Fruit Protein Shake
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Lemon and Chia Seeds Paleo Muffins
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Basic Paleo Bread
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Flax Paleo Bread
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This flax paleo bread is a delicious and nutritious twist on the classic paleo bread recipe. Created to be richer in fiber and lighter in texture, it perfectly balances taste and health benefits. Yalda developed this flax paleo bread to provide an option that supports gut health while fitting seamlessly into an anti-inflammatory lifestyle.
Flaxseeds are the star ingredient in this bread, offering a rich source of plant-based omega-3 fatty acids. These omega-3s are well-known for their powerful anti-inflammatory properties, making this bread not only free from inflammation but actively working against it. Unlike traditional bread, which can often contribute to inflammation, this flax paleo bread helps reduce it, making it an excellent choice for anyone focused on overall wellness.
The addition of flaxseeds also boosts the fiber content, which aids digestion and promotes a healthy gut environment. This makes the bread lighter and less dense than many other paleo or gluten-free breads, so it feels satisfying without weighing you down.
As with all Eat Burn Sleep recipes, this flax paleo bread is easy and quick to prepare, perfect for busy days when you want wholesome food without the fuss. It is also dairy-free, keto-friendly, and gluten-free, making it suitable for a wide range of dietary preferences and restrictions.
Whether enjoyed as a base for your favorite toppings or alongside a nutritious meal, this flax paleo bread is a flavorful, health-supporting option that fits beautifully into a balanced, anti-inflammatory diet.
Ingredients
- 2 cups or 200g of ground almonds
- 1/4 cup or 50g of milled flaxseeds
- 4 eggs
- 1/2 a tsp of bicarbonate of soda
- 1/2 a tsp of sea salt
- 1 tbsp of arrowroot powder
- 1/2 a tsp of apple cider vinegar
Directions
Preheat your oven at 300 F / 150 C (fan oven).
Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl.
Add all the remaining dry ingredients – almond flour, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined.
Scoop the mixture into a greased bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top if you like.
Bake at 300 F / 150 C for 50 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
Your delicious paleo flax bread is ready! It is perfect for breakfast or any meal. Even my kids like it, so do enjoy it with your whole family!
*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:
• Cumin and Chive Yogurt Dip
• Cabbage and Basil Soup
Storage Tips
Store in an airtight container 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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