Looking for a cozy, satisfying dinner that makes everyday ingredients feel special?

This Vegan Lentil Stew with Swiss Chard and Mushrooms brings together tender lentils, earthy mushrooms, and leafy greens in a comforting bowl full of flavor.

I love how these simple ingredients come together to create a hearty meal that feels nourishing without being complicated.

Lentils provide plant-based protein and dietary fiber, which supports healthy digestion and helps make meals more satisfying. Swiss chard adds vibrant color and valuable nutrients, while mushrooms bring a rich, savory depth to every spoonful.

Whether you’re planning a relaxed weeknight dinner or preparing something warm for a chilly evening, this stew deserves a place at your table.

Grab your favorite bowl and see how delicious simple, plant-forward cooking can be!

• Prep Time: 10 minutes

• Cook Time: 120 minutes

• Servings: 8

Ingredients:

In Metric:

• 119 g ~ Dried Textured Soy Protein

• 473 mL Water

• 4.9 g ~ Kosher Salt

• 59 mL ~ Plus 2 Tbsp Olive Oil (¼ Cup Olive Oil Will Be Used Later, With the Garlic)

• 2 White Onions, Cut Medium Dice

• 3 Small Carrots, Cut Into Bite-sized Pieces

• 907 g (2 Lbs, About 1 Kg) Bella or Button Mushrooms, Quartered

• 113 g (½ Cup) White Wine

• 2.8 g ~ Fresh Swiss Chard Leaves, Roughly Chopped (a Big Bag or Two)

• 237 g ~ Fresh Parsley, Minced

• 356 g ~ Dried Lentils

• 828 mL Water

• 1 Head of Garlic Cloves, Peeled and Finely Minced

• 22 g ~ Smoked Paprika

• 15 g ~ Sweet Paprika

• 4.9 g ~ Crushed Red Pepper Flakes

• 2.5 g ~ Ground Cayenne

• 237 g ~ Tomato Puree, or Tomato Sauce

• Kosher Salt and Freshly-ground Black Pepper, to taste

In US:

• ½ cup Dried Textured Soy Protein

• 2 cups Water

• 1 tsp Kosher Salt

• ¼ cup Plus 2 Tbsp Olive Oil (¼ Cup Olive Oil Will Be Used Later, With the Garlic)

• 2 White Onions, Cut Medium Dice

• 3 Small Carrots, Cut Into Bite-sized Pieces

• 32 oz (2 Lbs, About 1 Kg) Bella or Button Mushrooms, Quartered

• 4 oz (½ Cup) White Wine

• 12 cups Fresh Swiss Chard Leaves, Roughly Chopped (a Big Bag or Two)

• 1 cup Fresh Parsley, Minced

• 1.5 cups Dried Lentils

• 3.5 cups Water

• 1 Head of Garlic Cloves, Peeled and Finely Minced

• 1.5 Tbsp Smoked Paprika

• 1 Tbsp Sweet Paprika

• 1 tsp Crushed Red Pepper Flakes

• ½ tsp Ground Cayenne

• 1 cup Tomato Puree, or Tomato Sauce

• Kosher Salt and Freshly-ground Black Pepper, to taste
  

Instructions:

1. In a medium-sized pot on the stove, combine the dried textured soy protein with water and a teaspoon of Kosher salt.

2. Bring the contents to a simmer, and then reduce the heat to low and continue to cook for an additional 15 minutes, or until the textured soy protein is completely soft.

3. Strain the extra liquid, and add the textured soy protein to a Dutch oven or heavy-bottomed soup pot, along with 2 Tablespoons of olive oil, the diced white onions, carrots, and mushrooms.

4. Increase the heat to medium-high, and cook while stirring for five minutes.

5. Add the white wine, and cook for an additional five minutes.

6. Add the Swiss Chard leaves in batches, as it will cook down and shrink in size significantly.

7. When all of the Swiss Chard has wilted and been incorporated with the other vegetables, add the minced parsley, along with the dried lentils and roughly 3.5 cups of water.

   

8. *If later on during the cooking process you notice that the lentils are drying out and need more liquid, add enough water to barely cover.

9. Cook the lentils for roughly one hour, or until mostly softened.

10. In a separate small sauté pan, add the minced garlic cloves, smoked paprika, sweet paprika, cayenne, and red pepper flakes, along with the ¼ cup of olive oil.

11. Sauté the garlic and spices with the olive oil for roughly two minutes, or until the garlic and spices are sizzling and have combined with the oil to create a paste.

12. Add this garlic and spice mixture to the cooking lentils, along with the tomato puree.

13. Taste, and season with Kosher salt and some freshly-ground black pepper.

Cook for an additional 30-60 minutes, or until the lentils are completely tender.

Last few days to join & get your FREE Sourdough Kit!

There’s so much more waiting for you inside our Bloom Cooking membership:

🥖 500+ gluten-free recipes, from soft sourdough and everyday breads to delicious desserts and easy family meals.
🎥 All our video courses, with step-by-step guidance for gluten-free baking, sourdough, fermentation and more.
📚 Digital cookbooks to keep your kitchen full of inspiration.
💬 Our private community and chef support, so you have someone to turn to when you need a little help.
✨ New recipes, member discounts and special perks to enjoy along the way.

And if you join in the next few days, you’ll also get a FREE Sourdough Kit worth $97!

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If you love apple desserts but want something a little more nourishing, this tart is worth a try!

Apple tarts have long been a home-baking favorite, especially during fall, and this version brings a wholesome twist to the classic.

My Apple Ricotta High-Fiber, High-Protein Tart combines naturally sweet apples with creamy ricotta for a delicious balance of flavor and nutrition.

Apples contribute dietary fiber to support digestive regularity, while ricotta adds protein to help make each slice more satisfying.

Together, these ingredients offer more than just a sweet treat, making this tart a lovely option for breakfast, an afternoon snack, or dessert.

I love finding ways to make familiar favorites more nourishing without sacrificing flavor.

Curious how apples and ricotta come together in this protein-rich, fiber-filled tart? Give it a try!

• Yields: 8 portions

• Tart Mold: 25 cm

• Bake Time: 40 min

• Temp: 160°C/320°F

Ingredients:

In Metric:

Crust Ingredients:

• 90 g Pumpkin Seed Flour

• 40 g Almond Flour

• 40 g Oat Flour

• 25 g Ground Flaxseed

• 10 g Psyllium Husk Powder

• 20 g Inulin

• Pinch of Salt

• 70 g Dry Dates (cubed)

• 60 g Coconut Oil (melted)

• 30 g Honey

Apple Layer Ingredients:

• 500 g Golden Apples (peeled and cubed)

• 15 mL ~ Lemon Juice

• 15 mL ~ Honey (to taste)

• 9.9 g ~ Cinnamon

Ricotta Protein Filling:

• 300 g Ricotta Cheese

• 35 g Protein Powder (whey or neutral pea)

• 30 g Honey

• 20 g Inulin

• 4.9 g ~ Vanilla Extract

• 120 g Greek Yogurt

• 2 Eggs

Granola Crumble Topping:

• 40 g Oat Flakes

• 40 g Chopped Walnuts

• 15 g Whole Pumpkin Seeds

• 17 g Coconut Oil (melted)

• 15 g Honey

• 4.9 g ~ Cinnamon

• Pinch of Salt

In US:

Crust Ingredients:

• ⅜ cups ~ Pumpkin Seed Flour

• ⅜ cups Almond Flour

• ⅜ cups Oat Flour

• 1 ⅔ Tbsp ~ Ground Flaxseed

• 2 tsp ~ Psyllium Husk Powder

• 2 ⅔ Tbsp Inulin

• Pinch of Salt

• ⅓ cups ~ Dry Dates (cubed)

• ¼ cups Coconut Oil (melted)

• 1 ⅜ Tbsp Honey

Apple Layer Ingredients:

• 2 ⅛ cups ~ Golden Apples (peeled and cubed)

• 1 Tbsp Lemon Juice

• 1-2 Tbsp Honey (to taste)

• 2 tsp Cinnamon

Ricotta Protein Filling:

• 1 ¼ cups ~ Ricotta Cheese

• 2 ⅜ Tbsp ~ Protein Powder (whey or neutral pea)

• 1 ⅜ Tbsp Honey

• 2 ⅔ Tbsp Inulin

• 1 tsp Vanilla Extract

• ½ cups Greek Yogurt

• 2 Eggs

Granola Crumble Topping:

• 2 ⅔ Tbsp ~ Oat Flakes

Read more

From one woman to another: when we juggle work, family, and a body that sometimes feels like it has its own calendar, it’s nice to have small things that make your life just a bit easier. When energy swings, cravings, or bloat show up, especially around PMS or perimenopause, the food we consume really can make a difference. Here’s where fermented foods really help me, and I hope they will help you too.

Why it may help

• Gut support (microbiome): Naturally fermented foods can introduce or encourage beneficial bacteria. A more balanced gut is linked to better overall health and hormone signaling - useful during times when digestion feels off (PMS, perimenopause).

• Blood sugar steadiness: Long fermentation can lower the effective glycemic response versus quick regular breads, helping smooth energy dips and cravings- especially helpful when hormones make insulin sensitivity fluctuate (e.g., in PCOS or the luteal phase).

• Inflammation being down: Fermented foods have been associated with lower inflammatory markers in some research; less inflammation can make hormonal symptoms feel more manageable.

• Weight & satiety support: More stable blood sugar + fiber (especially in whole-grain sourdough) can help you feel full longer - useful for appetite changes around your cycle or midlife.

• More access to key minerals women need.
  Fermentation breaks down phytic acid (“phytate”), which otherwise blocks minerals like iron and zinc - nutrients many women track. Sourdough processes consistently show improved mineral bioavailability.

Sourdough isn’t a cure-all, but the way it’s made - slow, natural fermentation, can support pillars that matter for women across PMS, pregnancy/postpartum, perimenopause, and PCOS: gut health, steadier blood sugar, and calmer inflammation. The benefits depend on using genuinely long-fermented sourdough (live starter, no additives) and pairing it with an overall healthy routine.

What to choose (and how to use it)

• Seek the real thing: Look for naturally fermented sourdough made with a live culture and no gums, conditioners, or additives.

• Watch portions, pair smartly: It’s still a carbohydrate. Keep portions sensible and pair with protein, healthy fats, and fiber (e.g., eggs + greens, salmon + salad) to further steady glucose.

• Lifestyle still leads: Best results come alongside sleep, stress care, movement, and colorful plants on your plate. Think “supportive staple,” not “quick fix.”

Quick reality check: sourdough is not a hormone therapy. It’s a meal-structure helper - steadier glucose, better nutrient access, and (often) better comfort. The wins add up over weeks.

If you want a calm, doable way to bring this into your kitchen - especially gluten-free - we teach a long-ferment, everyday-gf flour method with close-up videos and printable guides:

Limited-time offer: Get the Gluten-Free Sourdough Course today for 50% OFF!

Get Your Access Today For 50% OFF

Bottom line: If bread is on your table, choosing a true, slow-fermented sourdough can be a more hormone-friendly option, calmer on energy, friendlier to your gut, and easier to build into a balanced, feel-good routine.

Start Your Fermentation Journey Today

Fall squash has been enjoyed for generations as a comforting seasonal staple, but fermentation gives it a surprisingly fresh and flavorful twist.

If you’ve never tried fermented squash before, this Fermented Fall Squash is a fun way to explore something a little different.

The natural sweetness of squash develops a pleasantly tangy, complex flavor as it ferments, while the tender texture makes it easy to enjoy alongside everyday meals.

I love how fermentation can transform such a simple fall ingredient into something that feels completely new.

It’s a great addition to seasonal meals, grain bowls, salads, or even a simple snack when you want something bright and savory. And the best part? The flavor keeps getting more interesting as it develops.

Ready to give your favorite fall squash a tangy makeover? You might discover a whole new way to enjoy it!

• Prep: 10 min

• Rest: 240 h

• Servings: 12

Claim your free kit here

Ingredients:

In Metric:

• 680 g Butternut squash, peeled and diced

• 2 Bay leaves (optional)

• 1 whole star anise (optional)

• 1 cinnamon stick (optional)

• 3 juniper berries (optional)

• 300 g water

• 20 g Kosher salt

In US:

• 2 ⅞ cups ~ Butternut squash, peeled and diced

• 2 Bay leaves (optional)

• 1 whole star anise (optional)

• 1 cinnamon stick (optional)

• 3 juniper berries (optional)

• 1 ¼ cups water

• 1 ⅓ Tbsp ~ Kosher salt

Instructions:

1. In a clean glass jar with a lid, add the chopped butternut squash, star anise, bay leaves, cinnamon stick, and juniper berries.

2. In a separate container, whisk together the water and Kosher salt until the salt is fully dissolved.

3. Press the diced squash and spices down in the container, and cover with the salt water brine. Make sure the squash pieces are submerged below the surface of the brine. Cover the contents with a tight-fitting lid.

4. Allow the contents to ferment at room temperature in a dark spot for roughly ten days, opening the jar every day to ensure the built-up gas and pressure can escape, and also to ensure that your contents stay submerged below the surface of the brine.

5. When you are ready to enjoy, transfer to the fridge and serve once chilled.

If you care about your gut health, this is for you

Did you know that this month, everyone who joins the Bloom membership gets a free gluten-free sourdough starter kit, sent to their door?

Claim my free sourdough kit

I wanted to tell you before they’re gone, because they only have a limited number left.

If you’ve ever wanted to bake real gluten-free sourdough but didn’t know where to start, this is the easiest way. The kit has what you need to get going, and the membership walks you through it step by step with beautifully filmed video lessons, books, and recipes, from your first loaf to bagels, focaccia, and pizza.

You’ll get access to ALL 500+ gluten-free and fermented recipes, ALL full video classes, and ALL digital cookbooks, all in one place.

Yes, send me my free kit

Happy baking!
Bloom Cooking

P.S. Kits are first come, first served, and once they’re gone, this offer ends. Get yours here before they run out

Home fermentation is a thrilling way to create flavorful, probiotic-rich foods… but even small missteps can lead to off-tasting or spoiled batches. Let’s tackle the most common beginner errors, so you can ferment with confidence!

1. Skipping Proper Sterilization

Why it matters: Any stray microbes on your jars or tools can out-compete the good bacteria, leading to mold or spoilage.
Quick fix: Always wash jars, lids, and utensils with hot, soapy water, then boil or steam them for 5 minutes before use .

2. Wrong Salt Type or Concentration

Why it matters: Too little salt invites bad bacteria; too much salt stunts fermentation.
Quick fix: Use non-iodized sea or kosher salt, and stick to a 2% brine (2 g salt per 100 g water) for vegetables like sauerkraut and pickles .

3. Incorrect Fermentation Temperature

Why it matters: Yeasts and lactic-acid bacteria thrive around 65–75 °F. Cooler slows them; hotter can kill them.
Quick fix: Keep your ferment in a dark spot away from drafts and heat sources—an aquarium heater or seedling mat can help maintain a steady temperature .

4. Exposing Your Ferment to Oxygen

Why it matters: Lacto-fermentation is an anaerobic process. Air contact can cause surface mold or a slimy film.
Quick fix: Weigh down solids with a fermentation weight or a clean glass (submerged below the brine). Consider an airlock lid for truly hands-off action .

5. Impatience or Over-Fermenting

Why it matters: Tasting too early means bland, under-developed flavors; waiting too long can turn produce mushy or overly sour.
Quick fix: Taste test your jars after the minimum recommended time (e.g., 3 days for quick pickles, 1 week for sauerkraut) and move to cold storage once the flavor’s “just right”.

Ready to master fermentation on every step?

Grab the ULTIMATE HOME-FERMENTATION GUIDE, packed with:

• Fundamentals of safe, successful ferments

• Health-boosting benefits of probiotics

• “wow-worthy” recipes from pickles to hot sauces

This Bundle includes the following cookbooks:

- Gluten-free Sourdough (valued at $37)
- Homemade Yogurt (valued at $37)
- Fermentation Cookbook (valued at $37)
- Milk & Water Kefir Cookbook (valued at $54)
- Homemade Kombucha (valued at $27)

Total value $192 - Get Yours Today For Only $77

Get Ultimate Fermentation Bundle Now!

Here’s to perfect batches—every time!

Happy fermenting,

P.S. The right technique makes all the difference - no more guesswork, no more wasted jars. Dive into the craft of fermentation today!

If you’ve taken bread out of your diet expecting your stomach to finally feel at peace, only to find yourself still dealing with that uncomfortable, heavy feeling after meals, you are far from being alone.

It can feel deeply discouraging to give up something you love, like a warm slice of fresh bread, only to realize your digestion still isn’t giving you the total relief you were hoping for.

The truth is, giving up standard bread is often only part of the story.

As our bodies naturally mature, our digestive systems become much more sensitive, and enzyme production gradually slows down.

And in reality, bread contains complex structures and natural plant carbs called fructans.

When dough is baked too quickly, these compounds remain completely intact and become tricky for a delicate digestive system to process smoothly.

When that happens, even a light meal can end up leaving your stomach feeling tight, full, and uncomfortable.

This is where the gentle art of slow fermentation makes a world of difference.

When dough is left to ferment naturally over time, beneficial sourdough cultures slowly pre-digest those hard-to-break-down compounds before the bread ever reaches your table.

It’s the traditional, time-honored way bread was prepared for generations, making it wonderfully light, nourishing, and easy on your stomach.

It means you don’t have to live without bread forever.

You can enjoy a warm, comforting slice of fresh, 100% gluten-free sourdough with your meal, having that authentic flavor and texture you’ve missed without the worry of how your stomach will feel an hour later.

Because every woman’s body and routine are uniquely her own, what works for one person may not be the exact right path for another.

That is why this quick 2-minute quiz was created.

It gently looks at your personal daily routine, your primary food sensitivities, and your current digestive comfort to see if slow-fermented, gluten-free sourdough is the right fit for your body.

Take the 2-Minute Gut Check

Warmly,

P.S. It only takes two short minutes, and it might offer a very simple, comforting answer to how you can safely welcome real bread back into your kitchen.

I eat healthy… so why don’t I feel good?

Have you ever thought…

“I eat pretty healthy. So why don’t I feel better?”

You’re making the salads.

You’ve cut back on things you know aren’t great for you.

Maybe you’ve tried eating more fiber, taking probiotics, avoiding certain foods, or drinking more water.

And yet…

You still wake up feeling bloated some mornings.

Your stomach feels uncomfortable after a meal that seemed perfectly healthy.

One day a food is fine. The next, it doesn’t seem to agree with you at all.

And after a while, it gets frustrating.

Because what are you actually supposed to change?

Eat more fiber? Less fiber?

Cut out dairy? Gluten? Sugar?

Take a probiotic?

Stop eating certain foods?

There is so much advice out there that trying to “fix” your gut can start to feel like another full-time job.

And sometimes, you don’t need another list of things you’re doing wrong.

You just need somewhere to start.

That’s why we put together a completely free 7-Day Gut Health email series

For one week, you’ll get one email from us each day.

We’ll gently walk you through some of the everyday things that can affect how your gut feels and give you simple, realistic steps you can try along the way.

No extreme cleanse.

No restrictive diet.

No expectation that you completely change the way you eat overnight.

Just 7 days to slow down, pay attention to your body, and start understanding what might help you feel better.

Before you begin, we have a short quiz to help you think about where your gut health is today.

Take the free quiz & start your 7 days →

You might discover that supporting your gut is much simpler than you thought.

To feeling good from the inside out,
The Bloom Cooking Team

P.S. The entire 7-day email series is completely free. Take the quiz, and we’ll send Day 1 straight to your inbox.

Hi,

Have you ever looked at the ingredient list on a tub of yogurt?

Sugar. Thickeners. Stabilizers. Preservatives.

It makes you wonder... isn’t yogurt supposed to be one of the healthiest foods we eat?

The good news is, making your own yogurt is much easier than most people think.

With our Deluxe Yogurt Making Kit, all you need is milk and a few simple steps to create rich, creamy, probiotic-filled yogurt right in your own kitchen. No complicated equipment required.

The kit includes everything you need to get started:

✔️ Stainless steel yogurt maker
✔️ Glass mason jar
✔️ Yogurt thermometer
✔️ Starter culture
✔️ Printed & digital recipe book with 30+ recipes, including dairy-free options and flavor ideas

And here’s my favorite part...

Homemade yogurt actually tastes like yogurt.

It’s creamier, fresher, and made with ingredients you choose, not a long list of things you can’t pronounce.

👉 See Everything Included in the Yogurt Making Kit

To your happy health,

Veronika

P.S. Once you make your first batch, you’ll wonder why you ever bought yogurt from the supermarket. Just try it!

Are you ready to hit the high notes of homemade yogurt perfection?

It’s easier than you think, especially when you’ve got the right genius device to go with it - the Yogurt Maker!

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Here are Our 6 TOP Tips Straight From the Kitchen!

1. Cultivating Culture: Choose the right culture to ensure your yogurt isn’t too runny. A plain, high-quality store-bought yogurt can be a great starter. Just make sure it’s free from additives!

2. Milk It:

Whether it’s whole, plant-based, or goat’s milk, each type adds its unique touch. For a thicker set, stir in some milk powder.

3. Keeping Culture Alive:

Reuse your homemade yogurt as a starter by saving some as a seed culture. Refresh it with fresh milk weekly, and if it gets thin over time, simply start with a new culture.

4. Sterilize for Success:

Ensure all your equipment is sterilized. This step is non-negotiable for a pure, uncontaminated batch.

5. Timing & Temperature:

Heat milk properly, add your culture at the right temperature, and then let it rest undisturbed. Use a thermometer for precision!

6. Flavor Fantastic:

Personalize your yogurt with natural sweeteners like honey or maple syrup, fruit purées, or a dash of your favorite spices.

Bonus Tip - The Perfect Yogurt Maker: For those looking for flawless fermentation every time, consider investing a high-quality yogurt maker...like this one ;)

It takes the guesswork out of temperatures and timing, ensuring your homemade yogurt is consistently divine!

Yes, I want Perfect Yogurt Everytime

Hold onto your spoons - because I’ve just uncovered something amazing!

Both for your health and your wallet!

Imagine….

Turning your kitchen into a boutique yogurt atelier, crafting silky-smooth, homemade yogurt with zero fuss.

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You will be saving hundreds compared to store-bought cups!

It's incredibly deeeeeelicious!!!!!!

Now you can whisk up luxuriously thick, velvety, Greek-style yogurt that’s better for your body and your budget - in minutes.

(And yes even plant-based)

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Why We Love Homemade Yogurt?

Apart from being simply tasty, it's a wellspring of nutrition. Brimming with probiotics, it's incredible for your gut health, not to mention its nutrient density supporting your heart and overall wellbeing.

🥄 Stronger bones and teeth? Check

🥄 0 Additives and nasty preservatives? Check

🥄 Creamier, more PURE taste that's actually good for you? Check

What makes this device a jewel is its ability to cater to your unique health and taste profiles, all while being incredibly simple to use!

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I'm glad you asked! With this ingenious device, you'll…

🥄 Whip up a variety of yogurts, from the classic Greek to exotic flavors, all in the comfort of your home.

🌡️ Enjoy the perfect texture and richness every time, thanks to precise temperature control.

🍓 Customize your creations with your choice of fruits, nuts, and spices for a personalized touch.

🎁 Delight in making not just yogurt, but also delicious desserts, dips, and much more!
​

Ready to Start Yogurt-Making?

If the thought of savoring your own fresh, creamy yogurt excites you, now's the time to act.

Seize this opportunity – our Yogurt Makers are selling like hotcakes!

(based on our most frequent feedback of "Can I have this innovative device?" it won't be long...act fast!)

Perfect for beginners and yogurt lovers alike, this kit includes everything you need to get started!

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P.S. Elevate your cooking with easy-to-make, vibrant, globally-inspired recipes in your kitchen. Subscribe now for just $1 and enjoy instant access to our 500+ digital recipe library. Join now

For years, women were told that weight loss comes down to one simple formula:

Eat less. Move more.

But new research is revealing that for women over 40, the story is far more complex.

As hormone levels begin to shift during perimenopause and menopause, the body undergoes major metabolic changes that can directly affect:
• hunger signals
• insulin sensitivity
• fat storage
• muscle mass
• energy expenditure

This is one reason many women notice that the same diet that once worked suddenly stops producing results.

In fact, studies show that declining estrogen levels can influence where fat is stored, especially around the abdomen, while also making blood sugar regulation more difficult.

At the same time, muscle mass naturally decreases with age, which can slow resting metabolism over time.

The result?

Many women feel stuck in a cycle of:
eating less,
feeling hungrier,
having lower energy,
and still struggling to lose weight.

This is also why calorie counting alone often becomes frustrating and unsustainable.

Because the body is not simply a math equation.

Researchers are now paying much closer attention to another major factor in weight management after 40:

Gut health.

The gut microbiome plays a role in:
• appetite regulation
• inflammation
• digestion
• blood sugar response
• cravings and satiety

Certain beneficial bacteria have even been linked to healthier weight regulation and improved metabolic function.

This is why more women are shifting their focus away from restrictive dieting and toward foods that support metabolic and gut health naturally.

That includes prioritizing:
• protein-rich meals
• fiber-rich foods
• fermented foods
• probiotic support
• stable blood sugar habits

Not because these foods are “diet foods.”

But because they help the body function more efficiently.

Many women report that when they support digestion and blood sugar balance first, they naturally experience:
• fewer cravings
• better appetite control
• steadier energy
• less mindless snacking

without constantly tracking calories.

The conversation around weight loss is changing.

And for women over 40, that shift may be long overdue.

Curious what your gut might be telling you?

What if your cravings, bloating, fatigue, and weight struggles are connected to your gut?

Take our FREE Gut Health Quiz to discover possible imbalances that could be affecting your cravings, digestion, energy, and weight loss efforts.

TAKE THE FREE GUT HEALTH QUIZ

To your health!

Veronika

Hi

Can I tell you something that took me way too long to figure out?

For years I thought I just couldn’t handle fiber. Every time I tried to “eat healthier” more beans, more bran, more of those big colorful bowls everyone swears by, I ended up bloated, uncomfortable, and worse off than before I started.

So I did what a lot of people do.

I quietly convinced myself that my body just couldn’t handle fiber.

It turns out, that wasn’t true at all.

The problem wasn’t the fiber.

It was how I was eating it.

Here’s what nobody tells you: not all fiber behaves the same way, and dumping a bunch of it into your system all at once, especially if you’re gluten-free, dairy-free, or just have a sensitive gut, is basically guaranteed to backfire.

There’s a gentler way to do this.

One that doesn't begin with a list of foods you have to eliminate or force yourself to eat.

That’s exactly what the FiberMaxxing Cookbook is built around.

It’s not just recipes (though and they’re genuinely good - Buckwheat Cake with Berries, Chickpea Flatbread, Quinoa Almond Bread, to name a few).

It’s a real system built around four things most advice skips entirely:

- the right type of fiber for a sensitive system
- a pace your body can actually keep up with
- real plant variety, not the same 3 vegetables on repeat
- how you sequence your plate, which quietly affects your energy all afternoon

Every recipe is naturally gluten-free, with simple dairy-free swaps built right in. And everything was reviewed by a functional medicine coach and a registered dietitian - not just something we threw together and hoped for the best.

“I stopped feeling wrecked after lunch within the first week. Wish I’d found this years ago.”

If “just eat more fiber” has ever left you bloated, frustrated, or convinced your body is broken - it isn’t.

Sometimes it isn’t the advice that’s wrong.

It’s just incomplete.

Try the Gentler Fiber System

And right now, you can still get the entire collection at our special launch price and save over $100!

Talk soon,
Veronika

P.S. No, this isn't another "eat clean" diet. There's real bread and desserts in here. 60-day guarantee - try the recipes, see how you feel, and if it's not a fit, we'll refund you, no questions. Get your cookbook HERE

When I first started exploring fermented drinks, kombucha was everywhere. And I personally loved it. The refreshing taste that replaces the need for soda drinks (mango one is my favorite), and that subtle boost of energy as a coffee alternative in the afternoon, and I LOVE how it is making my stomach feel - bloating that I had on a regular basis feels better, lighter, and I even noticed my brain fog has also improved!

So of course, I kept buying it. Almost daily, I would grab one from a local store, but $4 for a small bottle, quite frankly, started to add up quickly. So, naturally next step was to learn how to make it myself. But here is the problem… I have never fermented anything in my life, and it seemed too intimidating to make. Me? Fermenting something? I don’t think so….

Then, as I progressed into my health journey, I discovered water kefir. Researched the qualities, saw how it makes me feel, and I loved the effects as well. Naturally, I have looked up how to make that myself, and well… it seems easy? Just a clean jar, sugar water, and fruit flavoring? “I believe even I can make that work”.

Naturally, I started wondering, “well, what is the actual difference between them? They both are probiotics, but which one is better?”

That’s when I realized something important: these two drinks may both be probiotic-rich, but they feel completely different. And depending on what your body (and hormones) need, one may be a better fit than the other.

Here’s what I’ve noticed:

Kombucha: The Bold One

Flavor: Bright, bold, and tangy, with a lively kick that wakes up your taste buds (mango and strawberry mix is a must-try)

Probiotics: Packed with beneficial cultures that support gut health, offering a concentrated boost of live microbes that is much easier to have daily than most other probiotic rich foods.

Hormone Connection: Its natural caffeine and acidity can provide a gentle lift in energy and focus, which many people, including myself, find useful, especially as a coffee alternative. But at certain times, like the evening, I prefer to have something a little gentler.

Water Kefir: The Gentle One

• Flavor: Light, mildly sweet, refreshing, with natural bubbles.

• Probiotics: Can carry a broader diversity of bacteria, which supports digestion and immunity in a gentler way.

• Hormone Connection: Caffeine-free, practically no alcohol, lower acidity, and easier on sensitive stomachs, making it a calmer choice when your body needs balance rather than stimulation.

Both drinks are wonderful, and I love them both. Both are alive, full of probiotics, and support your gut microbiome, which, in turn, affects your hormones, mood, and even sleep.

For me, water kefir felt like an easy one to start my fermentation journey with.

At the end of the day, it’s not about which is “better.” It’s about listening to your gut, your hormones, and how you feel after you drink it.

So if you’ve only tried one, maybe this is your invitation to experiment with the other.

That is what I am going to do next :)

Happy Fermenting!

P.S. Did you know…

• Water kefir can contain up to 30 different strains of probiotics, far more variety than most capsules in the supplement aisle?

• The gut isn’t just about digestion, it directly influences hormones like estrogen, cortisol, and even melatonin (your sleep hormone).

• Fermented foods like kefir and kombucha have been part of diets for thousands of years, from ancient Egypt to Mexico, long before “gut health” was trending.

• Sugar cravings often come from imbalanced gut bacteria. Once your microbiome is supported, those cravings can calm down naturally.

• Supporting your gut with fermented foods may help ease menopausal symptoms like bloating, brain fog, and mood swings.

One of my favourite cozy recipes from the water kefir book:

Bonus Recipe: Apple Cider

There are undeniable health benefits to this drink, which is packed with gut-friendly bacteria, vitamins and polyphenols. You can drink it hot or cold.

View All 30+ Water Kefir Recipes

Prep time: 20 minutes Total time: 3h 20min Yield: 5-6 servings

Ingredients:

•1.5L water
• 5 medium apples, quartered
• 1orange, halved
•2 cinnamon sticks
•I tsp. whole cloves
•I whole nutmeg
•45g packed brown sugar

1. Combine all the ingredients in a large stockpot.

2. Bring to a boil, then allow it to boil for one hour. Lower the heat, then let the mixture simmer for two hours.

3. Strain using a fine mesh strainer, pressing on the pieces of fruit with a wooden spoon to squeeze all the juices out. Discard whatever is left in the strainer.

4. Serve warm or chilled.

Additional information:

• Homemade apple cider doesn't contain alcohol. However, fi you ferment it over time, it will eventually become hard apple cider, which does contain alcohol.

. Do not peel the apples. The skin will add color and flavor to your homemade apple cider!

I hope you will enjoy your fermentation journey! 😊

Fermented foods are one of the best ways to feed your gut the good bacteria it craves.

and they’re​ easier to make​ than you think.

Maybe you’ve heard about the gut-friendly benefits of fermented foods… but weren’t sure where to begin?

If you’re curious about making your own fermented drinks, you’re in the right place.

• Step-by-step brewing instructions

• Tips and tricks to mastering the art of water kefir fermentation

• Tips to activate & care for your grains

• Troubleshooting FAQs

• Discover 25 Distinctive Fermentation Recipes

• Bonus flavor recipes (ginger-lemon soda, berry spritzers & more!)

Dive into the Effervescent World of Water Kefir with Our ​’The Ultimate Guide to Water Kefir and Probiotic Drinks”​

It’s everything you need to get started with fermentation in a way that actually fits your life.

Try the Easiest Fermentation Guide

Whether you’re supporting your digestion, looking to cut back on store-bought products, or just love learning new skills, these tools will help you feel more confident in the kitchen.

And the best part? The flavor (and health benefits) are truly worth it.

Happy fermenting!

P.S. This weekend you can get it at 60% Off! Explore this Gut-Friendly Fermentation Guide​

I want to share something that might help you out there, struggling with bloating.

For the past two weeks, I’ve been taking a spoonful of psyllium husk every single day. Not in a recipe. Just a spoonful, mixed into water, every afternoon.

I have to be honest, I wasn’t expecting much. I’ve tried things before.

But my digestion has genuinely improved. The bloating I used to feel in the evenings is noticeably less. Even my biggest problem zone- my stomach- started to look and feel leaner!

Here’s why it works:

Psyllium husk is one of the most powerful natural sources of soluble fibre there is. It absorbs water in your gut, slows digestion in the best possible way, feeds the beneficial bacteria in your microbiome, and helps calm the kind of irregular, unpredictable digestion that so many of us quietly deal with every day.

But I’ll be honest, it quickly becomes a chore. Mixed into water, psyllium husk is not exactly a pleasure to drink. The taste isn’t for everyone. And I knew that if it felt like medicine, I’d eventually stop.

So I started looking at what I could make that included it instead.

It happens to be that psyllium husk is the key ingredient in almost every loaf of gluten-free sourdough - it’s what gives it real structure, proper crust, and the texture you stopped expecting from gluten-free bread. That felt like a very good reason to finally give sourdough a go!

Every time you bake a loaf, you’re getting all the gut benefits - the soluble fibre, the microbiome support, the reduced bloating - without it feeling like a supplement.

It just feels like making bread.

And that shift from “this is good for me” to “this is something I actually crave to eat” is everything. Because psychologically speaking, if we enjoy it, we're far more likely to stick with it.

If you’ve been missing bread, and missing a gut that actually cooperates, this is a genuinely lovely place to start.

And if you need help getting started, Blooms Gluten-Free Sourdough Masterclass teaches you everything step-by-step in VIDEO format. Developed and filmed by two professional chefs in fermentation and baking, but made simple enough for any home kitchen - even the biggest beginner like me can make it work! Some of the recipes use just 7 ingredients, and psyllium husk is one of them.

And it’s currently on sale too!

Join The Gluten-Free Sourdough Masterclass Here

I really hope this helps! Please share your creations! I would absolutely love to see them.

Happy baking!

Veronika

Hey,

Did you know water kefir’s roots stretch back to ancient Caucasus tribes, cherished as a “gift from the divine” and passed down as family heritage?

Today, modern science confirms what our ancestors intuited:

• Wild, adaptive cultures: Each batch’s microbes vary, offering a dynamic probiotic profile that evolves with your home environment .

• Broad-spectrum gut support: Over 60 bacterial & yeast strains (e.g., Lactobacillus, Saccharomyces) work together to fight pathogens, improve lactose tolerance, and balance microbiota .

• Holistic health perks: Beyond digestion, water kefir’s postbiotics and antioxidants help calm inflammation, support immune defenses, and even aid cholesterol and blood-sugar regulation .
  

The research is here and the list of health benefits is long…

✓ Nourishes and balances your gut microbiome
✓ Helps relieve diarrhea and manage IBS symptoms
✓ Improves lactose tolerance by reducing residual lactose
✓ Inhibits harmful pathogens (e.g., Candida, Salmonella, E. coli)
✓ Enhances immune function and guards against infections
✓ Reduces inflammation through bioactive postbiotics
✓ Supports healthy cholesterol levels by boosting bile excretion
✓ Aids blood-sugar regulation with naturally low sugar content
✓ Delivers potent antioxidants to fight oxidative stress
✓ May offer anti-cancer effects against certain cell lines
✓ Promotes bone health via improved nutrient absorption
✓ Assists weight management through low calories and steady energy
✓ Boosts mood with serotonin-precursor nutrients
✓ Naturally dairy-free and vegan-friendly
✓ Rich in prebiotics, postbiotics, enzymes, and organic acids

And these are only a few of the immediate health benefits you might experience when you try this long-forgotten superfood.

Imagine harnessing centuries of wisdom, fine-tuned by science, to craft your own personalized tonic.

👉 Secure your copy of the Water Kefir Mastery Guide for only $17 and get access to exclusive deep-dive chapters on water kefir lore and cutting-edge research.

Reserve Your Copy Today

This Ultimate Guide to Water-Kefir includes:

• Step-by-step brewing instructions

• Tips and tricks to mastering the art of water kefir fermentation

• Tips to activate & care for your grains

• Troubleshooting FAQs

• Discover 25 Distinctive Fermentation Recipes

• Bonus flavor recipes (ginger-lemon soda, berry spritzers & more!)

Dive into the Effervescent World of Water Kefir with Our 'The Ultimate Guide to Water Kefir and Probiotic Drinks”

Reserve Your Copy Today

Let’s transform tradition into your daily wellness!

Standing in the daily aisle, staring at rows of yogurt, thinking you’re making a healthy choice…

But what if that “healthy” yogurt isn’t doing what you think it is?

The Hidden Problem in Your Yogurt Cup

Many of these “healthy” products are still highly processed and packed with added sugars, refined ingredients, and artificial sweeteners.

And here’s the part that surprised me most…

Studies show they can trigger blood sugar spikes and insulin responses similar to regular sweets.
But unlike sweets, they’re often less satisfying…

Which means you end up craving more. Eating more. Snacking more.

Which is exactly what was happening to me…

As it turns out, some yogurts contain up to 20g of sugar in a single serving.

Bear in mind that the recommended amount for women is around 25g of sugar per day!

And just to note, a typical 50g milk chocolate bar often has around 20g of sugar as well. So if you are eating yogurt as a replacement treat to be “healthy,” you might as well just eat that chocolate for the same sugar intake. At least, that’s how I felt.

I’m not saying chocolate is the better choice, but you get the idea of how unhealthy those “healthy” yogurts actually are.

Because that sugar feeds the bad bacteria in your gut, which can cancel out the probiotic benefits you were hoping for.

So instead of helping your gut, it may be working against you!

So What Is the Solution?

Once I learned this, my first response was to stop buying yogurt altogether.

But here’s the thing…

Yogurt can be incredibly powerful for your health.

Especially on the weight loss journey and to improve your digestion, which are two of my current main goals.

So then I started thinking…

Where can I actually find yogurt that isn’t ultra-processed?
That doesn’t come with a long list of ingredients I can’t pronounce?
And isn’t loaded with unnecessary sugar?

The more I looked, the more I realized something frustrating.

Most store-bought options just didn’t check all the boxes.

And the ones that did just cost way too much money…

And that’s when a simple idea came up…

What if I just made my own yogurt at home?

Fresh.
No hidden sugars.
No unnecessary additives.
With massive cost savings.
And complete control over every ingredient that goes into it!

How cool would that be…

But I’ll be honest… that scared me a little.
Making my own yogurt? I don’t know… it sounds complicated.

So I needed someone to show me how to do it… starting from zero experience..

And that’s exactly what this Homemade Yogurt Guide from Bloom did.

It walks you through everything step by step, with simple, easy-to-follow instructions and clear guidance anyone can understand, even if you’ve never made yogurt before.

And what I really liked…

It’s not just a book.

There’s also a video masterclass, so you can actually see the process as you go.

I ended up getting both, just to make sure I got it right from the start.

START MAKING YOGURT AT HOME

Inside, you’ll discover:

• 14 simple, health-boosting yogurt recipes
• 30 additional ideas for dips, breakfasts, and desserts
• How to create yogurt that actually supports your gut
• Step-by-Step VIDEO Masterclass with individual lessons.

+ 3 FREE cookbooks included! ($81 value)

Everything is designed to be easy to follow, using minimal ingredients, with step-by-step guidance and flavors for every taste.

With homemade yogurt, you’re in charge.

Reserve Your Spot Here

I’m genuinely excited for you to get your hands on this guide.

It’s been a long time coming, and I can’t wait to hear what you think once you try it!

P.S. While traditional yogurts like classic and Greek remain classics, there is also a variety of nourishing 14 non-dairy options like coconut, almond, soy, cashew, oat, and even sunflower seed yogurt, making it easy to enjoy probiotic-rich goodness without dairy.

Flaxseeds have been around for thousands of years. Ancient Egyptians and Mediterranean cultures loved them for their strength - giving nutrition and often ground them into simple breads for everyday meals.

I’ve always loved how such a tiny seed can turn into something surprisingly satisfying.

When I first tried making wraps with flaxseed, I was honestly amazed. Just a little flaxseed meal, a bit of water, and suddenly you have a soft, flexible wrap with a warm, nutty aroma that feels wholesome and comforting.

These High-Fiber HIgh-Protein Flaxseed Wraps remind me of traditional flatbreads you find around the world - like Mediterranean lavash or simple homemade rotis - but with a modern, nutrition-packed twist.

They’re rich in fiber, naturally high in plant protein, and perfect for anyone who wants something light yet filling.

What I enjoy most is how versatile they are!!

Once you make one, you start wondering... what should I fill it with next? Fresh veggies? Creamy hummus? Maybe grilled chicken? That curiosity is half the fun!

Prep Time: 10 minutes

Rest Time: 20 minutes

Cooking Time: 8–10 minutes

Yield: 4 wraps

Ingredients:

Wrap Dough:

• Ground flaxseed – 175 g

• Hot water – 250–260 g

• Salt – 6 g

Suggested Filling:

• Lettuce

• Cherry tomatoes

• Cream cheese mixed with mustard

• Optional: avocado, smoked salmon, grilled vegetables, chicken, herbs.

Instructions:

1. To Make the Wraps:

1. Get your ingredients together before you begin.

2. In a bowl, combine ground flaxseed and salt.

3. Pour in hot water and mix immediately with a spoon until a thick dough forms.

4. Once slightly cooled, shape into a ball.

5. Wrap tightly in cling film and let rest for 15–20 minutes to allow full hydration.

6. Divide the dough into 4 equal pieces.

7. Roll each piece between two sheets of baking paper into thin circles (approx. 2–3 mm).

8. For perfect shape, trim edges using a plate as a guide.

9. Heat a non-stick pan over medium heat. Lightly grease with a touch of olive oil if needed.

10. Cook each wrap for about 2–3 minutes per side until lightly golden and set.

11. Cool slightly before filling.
    

2. To Assemble:

1. Spread cream cheese mixed with mustard.

2. Add lettuce, cherry tomatoes and desired fillings.

3. Roll tightly into a wrap and slice if desired.
   

Many more recipes like that are included in the book that has transformed thousands of gluten-free kitchens.

The book we wish existed when we first went gluten-free.

Get The Ultimate Guide to GF Baking

But wait… There is more

I have something really exciting for you today…

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If you’ve been missing pasta, this one’s a dream come true!
Get our 8 favorite “real” gluten-free pasta recipes - including lasagna, gnocchi, ravioli, and tagliatelle.
Developed with Italian chefs, these recipes are soft, flavorful, and 100% gluten-free perfection.

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Learn how to make your own flour blends and bake anything — cookies, muffins, pizza, even crepes - without guessing which flour works best.
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Join a thriving, supportive group of gluten-free bakers from around the world.
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There’s a lot included here. So I just want to recap on everything you’re about to get access to today

● The Easy Bake – Recipe Collection

● The Cookies, Cakes, Muffins and Pies – Recipe Collection

● The Nibbles, Savoury Snacks and Light Lunches – Recipe Collection

● The Essential Breads – Recipe Collection

● The Artisan Breads – Recipe Collection

● Free Gift: The Passion For Pasta Recipe Collection

● Free Gift: Gluten Freedom – GF flour mix guide

● Free Gift: Lifetime Membership to my “Real, Gluten Free” Community

And while usually it would cost $139.84 to access all of this individually

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This isn’t just about recipes - it’s about rediscovering the joy of baking again… and sharing that love with your family.

The reviews from our community are glowing… and we can’t wait for you to try it.

I’m inviting you to explore how delicious food can be a pathway to your best health!

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Have you ever wondered how a simple biscuit became a snack people love for both taste and digestion?

Here’s a little story I enjoy sharing.

Back in the 1800s, British bakers created digestive biscuits using whole wheat flour.

The idea was simple - make a biscuit that felt light on the stomach while still tasting good. People quickly fell in love with them, especially during afternoon tea.

Now fast forward to modern kitchens. Bakers began adding bran, oats, and other fiber-rich grains, transforming the traditional biscuit into what we now enjoy as High-Fiber Digestive Style Biscuits. Same comforting idea-just a healthier twist.

Personally, I love how these biscuits feel both nostalgic and modern at the same time.

When they bake, the kitchen fills with the warm aroma of toasted grains, and the texture comes out crisp on the outside and gently crumbly inside.

I often enjoy them with a cup of tea - it’s simple, comforting, and somehow never gets boring.

And honestly, once you taste one, you’ll probably reach for another. 🍪

Prep Time: 15 minutes

Chill Time (optional): 15–20 minutes

Bake Time: 15–18 minutes

Total Time: approx. 35–45 minutes

Yield: Approx. 14–16 biscuits

Ingredients:

Dry Ingredients:

• Gluten-free oat flour – 80 g

• Quinoa Flour – 50g

• Almond flour – 60 g

• Psyllium husk – 30 g

• Inulin – 25 g

• Coconut sugar – 40 g

• Salt – 4 g

• Baking powder – 5 g

Wet Ingredients:

• Cold butter – 80 g (cubed)

• Cold milk – 60 g

• Vanilla extract – 5 g

Instructions:

1. Gather your required ingredients.

2. In a large bowl, combine oat flour, quinoa flour, almond flour, psyllium, inulin, coconut sugar, salt, and baking powder.

3. Add cold cubed butter.

4. Rub the butter into the dry ingredients using your fingertips until the mixture becomes sandy and grainy. It should resemble coarse crumbs.

5. Add cold milk and vanilla.

6. Mix quickly just until the dough comes together. Do not overwork.

7. Place the dough between two sheets of parchment paper and roll to approximately 4–5 mm thickness.

8. Cut circles using a cookie cutter.

9. Transfer to a lined baking tray.

10. Prick the surface with a fork to create the classic digestive pattern.

11. Bake at 170°C / 340°F for 15–18 minutes until lightly golden around the edges.

12. Cool completely before serving - they firm up as they cool.

These biscuits are simple, but they hit differently.

Because when you start choosing snacks that support your digestion instead of fighting it, everything changes. Energy. Cravings. Even how your mornings feel.

And if you’re ready to take that one step further…

We put together a full guide with recipes like this that are designed to support your gut while still tasting amazing.

Get Limited-Time Guide Here

You don’t have to give up the foods you love.
You just need better versions of them.

I’m inviting you to explore how delicious food can be a pathway to your best health!

Talk soon,

But the truth? I was still feeling bloated, heavy, and tired after eating. My digestion felt off, no matter how clean I thought I was eating.

Then someone suggested making my own yogurt.

At first, it sounded complicated… but it wasn’t. It was simple and very empowering.

Within a week or two, my gut felt calmer. I wasn’t as puffy or uncomfortable after meals. My energy started coming back. And it felt good knowing I made something that was truly alive and nourishing.

Get Your Gut Health Bundle Here

It’s amazing what can change when you go back to basics, to simpler foods.

Handmade yogurt is full of the real stuff your gut loves: live cultures, enzymes, and natural probiotics that most store-bought brands kill off during processing.

And here’s the beautiful part:
You can do this too.

You don’t need fancy tools, just a little curiosity and a desire to feel better.

If your gut’s been feeling “off” lately, or you’re just ready for a fresh, healing start… come join us.

What you’ll learn:

• The exact moment your milk transforms into creamy yogurt (and how to tell when it’s perfect)

• My “no-fail” method that works for beginners (even if you’ve tried and failed before)

• How to make dairy-free versions that taste BETTER than expensive store brands

• The simple equipment trick that guarantees thick, rich yogurt every time

I’ve tested these methods with hundreds of students, and the results speak for themselves. The feedback has been incredible:

“I was spending $30+ weekly on fancy yogurts. Now I make better yogurt at home for a fraction of the cost. This method is foolproof!” - Sarah, California.

“We consume an enormous amount of yogurt and when we purchased yogurt from stores generally we didn’t like them. Anyways since we got this method we use it at least twice a week. Every single yogurt we made turned out perfect!” - Abigail, Toronto

Unlock Your Gut Health Bundle

And right now, this yogurt workshop is part of something even bigger.

When you join, you also get access to the Gut Health Bundle, which includes:

• The Water Kefir Book so you can make a naturally probiotic soda at home
• The Sourdough Masterclass to bake bread that is easier on digestion and full of beneficial fermentation
• The Yogurt Book, so you also have a book to put on your shelf
• The Yogurt Video Masterclass to have video step-by-step guidance on how to make yogurt at home, even for beginners

Together, these three simple traditions can completely transform the way you nourish your gut.

Yogurt.
Water kefir.
Real sourdough bread.

It truly becomes the ultimate gut health bundle.

And today, we are giving the entire bundle away for 80% off.

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We will show you everything step by step with recipes, stories, and guidance along the way.

You do not have to figure this out alone. We are walking this path together. 💛

Bonus Recipe:
Yogurt & Caramelized Banana Split

A sweet, creamy treat your gut will love.

This Yogurt and Caramelized Banana Split is a delightful twist on a classic dessert. Combining creamy yogurt and sweet caramelized bananas creates a mouthwatering treat that will satisfy your cravings. This indulgent treat is perfect if you have minimal prep time; you can enjoy a delectable and healthier version of a beloved dessert.

Things to note: for a vegan-friendly version, remove the Greek yogurt and add coconut yogurt

Prep Time: 10 minutes, Cooking time: 10 minutes, Total time: 20 minutes

Ingredients:

• 2 ripe bananas, peeled and sliced in half, lengthwise 2 tablespoons unsalted butter

• 2 tablespoons brown sugar

• 1⁄2 teaspoon vanilla extract

• 1 cup (280g) plain Greek yogurt 2 tablespoons caramel sauce

• 2 tablespoons almond slices

Instructions:

1.Heat a non-stick skillet over medium heat. Add the butter and allow it to melt. Add the brown sugar and mix. Place the banana in the skillet, cut side down. Cook for 2 minutes until the bananas turn golden brown and start to caramelize. Turn and cook them for another 2 minutes on the other side.

2.Remove the skillet from heat and drizzle the vanilla extract.

3.Mix the vanilla extract with the yogurt in a mixing bowl. Spoon the yogurt between serving bowls.

4.Add the cooked banana to the yogurt, then finish with a drizzle of caramel sauce and some almond flakes.

5.Serve immediately.

If this recipe got you curious, imagine how supported you’ll feel with an entire library of gut-friendly meals, free cookbooks, weekly inspiration, and a community that’s healing together.

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