Gut Health Blog

Brussels Sprouts With Pancetta and Sage  LoadingAdd to Favourites list

Orange List 4 servings

Nutrition

245 Kcal
18g Fat
14g Carbs
7g Net Carbs
3g Sugars
10g Protein

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Anti-inflammatory Lemon Cake dusted with a sprinkle of lemon zest

Anti-inflammatory Lemon Cake

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

Slow Cooker: Tomato & Mushroom Oxtail Stew

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Venison Tomato Ragu

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Sweet Potatoes With Rosemary and Sage  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

340 Kcal
13g Fat
53g Carbs
45g Net Carbs
11g Sugars
4g Protein

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mug of tea with rosebuds

Women’s Calm Tea

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Tiramisu Chia Pudding dusted with chocolate shavings with a scattering of coffee beans and coconut on the side

Chocolate Tiramisu Chia Pudding

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Sweet potato Carrot & Zucchini Soup

Sweet Potato, Carrot & Zucchini Soup

45 mins

Roasted Carrots and Parsnips With Cumin Seeds  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

128 Kcal
4g Fat
23g Carbs
17g Net Carbs
8g Sugars
2g Protein

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Loaf of sliced zucchini bread

Zucchini Bread

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

Gazpacho Andaluz

15 mins
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a bowl of pico de gallo tomato salsa garnished with fresh herbs and a side of lime

Pico de Gallo

20 mins
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cod marinated in miso served with broccoli

Miso Cod

1 Hr 5 mins

Salmon and Broccolini Ramen  LoadingAdd to Favourites list

Green List 2 servings

Nutrition

260 Kcal
9g Fat
22g Carbs
12g Net Carbs
5g Sugars
29g Protein

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Sweet potato Carrot & Zucchini Soup

Sweet Potato, Carrot & Zucchini Soup

45 mins
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Ginger Tea

20 mins
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Harissa Salmon and Quinoa Taboulé

25 mins
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Tomato and Cumin Lentils

Tomato and Cumin Lentils

20 mins

Regular Shakshuka  LoadingAdd to Favourites list

Green List 2 servings

Nutrition

279 Kcal
17g Fat
19g Carbs
15g Net Carbs
10g Sugars
14g Protein

Healing inflammatory bowel conditions like ulcerative colitis, Crohn’s disease, and diverticulitis can be a truly enjoyable experience with Eat Burn Sleep. This Regular Shakshuka is a perfect example of how food can be both therapeutic and delicious.

Each ingredient in this dish is carefully selected to provide healing macro and micronutrients while remaining easy to digest. Tomatoes are packed with lycopene, an antioxidant known for its anti-inflammatory properties. Bell peppers offer high levels of vitamins A and C, which help regulate the immune system. Garlic and onions not only add depth of flavor but also support the gut with natural prebiotic compounds.

Eggs, the main protein source in shakshuka, deliver essential amino acids, B vitamins, and choline to support brain health, cell repair, and energy production. Olive oil offers healthy monounsaturated fats that reduce inflammation and support cardiovascular and digestive health.

This shakshuka is more than just a comforting meal. It’s part of a dietary approach designed to restore gut health, support immune function, and help regulate inflammation throughout the body. By choosing anti-inflammatory meals like this, you actively promote a balanced gut microbiome, which plays a central role in long-term health and disease prevention.

Enjoy this Regular Shakshuka for breakfast, lunch, or dinner, knowing that each bite contributes to gut healing and full-body well-being. Members experiencing IBD should also visit the platform’s Expert Advice section for tailored support and deeper guidance on managing and putting chronic inflammatory conditions into remission through lifestyle and nutrition.

Ingredients

  • 1 2/3 cup or 400g of chopped tomatoes (1 can)
  • 4 eggs
  • 1 chopped fresh or frozen onion
  • 1 tbsp of garlic purée (or 2 crushed garlic cloves)
  • 1 tsp of paprika
  • 1 tsp of ground cumin
  • 1 tsp of turmeric
  • 1 tsp of sea salt
  • 1/2 tsp of ground pepper
  • 1 tbsp of fresh coriander to decorate
  • 1 tbsp of olive oil

Directions

  1. Fry the onions and garlic with the olive oil in a pan on medium heat for about 5 minutes until the onions are soft and a good amount of moisture has come out of them.

  2. Add the chopped tomatoes, spices, and salt.

  3. Cook on medium heat for a further 5 minutes.

  4. Crack the eggs in, and cover, leaving an opening for the excess water to evaporate. Cook for another 5 minutes.

  5. Decorate with the chopped herbs.

  6. Serve and enjoy! Ps: you can use chives or parsley instead of coriander. Dried chives work great too if you don’t have fresh herbs.

Serving Tips

Perfect for breakfast, lunch or dinner!

Storage Tips

Consume immediately.

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A glass jar of salad dressing with a bowl of honey at the side and a glimpse of lettuce in a bowl.

Honey and Mustard Dressing

5 mins
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Chocolate Mousse with Olive Oil and Sea Salt

3 Hr
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bowl of pesto salmon and roasted vegetables from a pesto salmon traybake recipe

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35 mins
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A bowl of honey, with a bowl of white powder and a halved lime.

Electrolytes Mix

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Olive Oil Mayonnaise  LoadingAdd to Favourites list

Green List 18 servings

Nutrition

109 Kcal
12g Fat
0.1g Carbs
0g Net Carbs
0g Sugars
0.1g Protein

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Close up of bowl with a chives and dill dressing

Chives and Dill Dressing

5 mins
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muffin tray with banana muffins decorated with a walnut piece

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steak marinated in a steak marinade

Steak Marinade

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Sweet potato Carrot & Zucchini Soup

Sweet Potato, Carrot & Zucchini Soup

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Lamb Shank, Artichokes and Preserved Lemons Tagine  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

759 Kcal
52g Fat
17g Carbs
12g Net Carbs
2g Sugars
67g Protein

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A glass jar of salad dressing with a bowl of honey at the side and a glimpse of lettuce in a bowl.

Honey and Mustard Dressing

5 mins
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Chocolate Protein Balls on a plate dusted in desiccated coconut

Chocolate Protein Balls

15 mins
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Curry Spice Mix

Anti-inflammatory Curry Spice Mix

25 mins
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Plate with teriyaki salmon, sliced avocado, tenderstem broccoli and a slice of lime.

Pan-Fried Teriyaki Salmon

1 Hr 10 mins

Paleo Creamy Mushroom Pasta  LoadingAdd to Favourites list

Green List 1 servings

Nutrition

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

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A bowl of honey, with a bowl of white powder and a halved lime.

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5 mins
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Italian venison Sausage Stew

Italian Venison Sausage Stew

1 Hr
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Collagen matcha iced latte in a glass with a straw

Collagen Matcha Iced Latte

5 mins
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italian sauteed zucchini with lemon and mint

Italian Sautéed Zucchini with Lemon and Mint

15 mins

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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a jar of pickled red onions

Picked Red Onions

2 Hr
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tray of cube roasted butternut squash and sweet potato

Roasted Butternut Squash and Sweet Potato

40 mins
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italian sauteed zucchini with lemon and mint

Italian Sautéed Zucchini with Lemon and Mint

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slow cooker mexican chicken in a blow with quinoa, guacamole and garnished with lime and chopped cilantro

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6 Hr

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
  • 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

  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

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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Slow Cooked Veal Stew  LoadingAdd to Favourites list

Green List 6 servings

Nutrition

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

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Persian Chicken Kebab

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cod marinated in miso served with broccoli

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Nutritious Protein Shake  LoadingAdd to Favourites list

Orange List 1 servings

Nutrition

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

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