Gut Health Blog
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Regular Shakshuka
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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
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.
Add the chopped tomatoes, spices, and salt.
Cook on medium heat for a further 5 minutes.
Crack the eggs in, and cover, leaving an opening for the excess water to evaporate. Cook for another 5 minutes.
Decorate with the chopped herbs.
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.
Olive Oil Mayonnaise
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Lamb Shank, Artichokes and Preserved Lemons Tagine
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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.
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