We’ve always believed good food isn’t just about flavor — it’s about how it makes you feel.
After years in the food and wellness space, we’ve seen more people struggle with bloating, fatigue, cravings, or digestion issues — and it often traces back to one thing: Gut health.
When the gut’s out of balance, your body lets you know:
– Bloating, breakouts, brain fog
– Chronic inflammation
– Sensitivity to foods you once tolerated
Not a detox. Not a cleanse.
Just simple, smart choices in the kitchen.
- Whole, colorful foods
- Fermented options like sauerkraut or kefir
- Anti-inflammatory staples like leafy greens, ginger, and olive oil
- Less sugar, fewer ultra-processed foods
- Clever ingredient swaps, like dairy-free yogurts & gluten-free grains
You don’t need to overhaul everything — just start with your next meal.
And we’ll be here to guide you through it.
Here’s one to try today:
Super Easy Recipe of the Day:
Sweet Potato Buddha Bowl with Sriracha Hummus
A fiber-filled, anti-inflammatory bowl full of flavor.
What you’ll need:
2 large sweet potatoes, peeled and cubed
2 tbsp. extra virgin olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
Sea salt and black, pepper to taste 6 cups of baby spinach
2 red bell peppers, sliced thin
2 yellow bell peppers, sliced thin 2 small cucumbers, thinly sliced 1 cup fresh cilantro, chopped
1 cup plain hummus
2-3 tbsp. sriracha sauce
2 large avocados, cubed
Instructions
1.Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper. Set aside.
2.Toss sweet potato cubes with olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste, and transfer to the prepared baking sheet. Spread into a single layer without overcrowding.
3.Place baking sheet in preheated oven and roast until potatoes are fork tender, around 20 minutes.
4.While the sweet potatoes are roasting, divide and arrange baby spinach, sliced peppers, cucumber, and cilantro in four serving bowls. Set aside.
5.Whisk the hummus and sriracha sauce together in a small bowl and set aside. 6.When the sweet potatoes are finished roasting, remove them from the oven and cool
for several minutes before dividing them between the four Buddha bowls.
7.To serve, top each bowl with diced avocado and a big dollop of sriracha hummus.
Enjoy!
Stay tuned — more simple, gut-friendly recipes are coming your way daily.
Happy Cooking,
Bloom Cooking Team
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