Digestion & Absorption? They matter, big time!
Especially if you’re looking to load up on Omegas and have a better gut microbiome.
For this week, I found a recipe that’s in line with the anti-inflammatory lifestyle but is also low in carbs & high in whole foods content.
Here’s a new twist on a common dish:
Gut-Healthy Salmon & Cauliflower Rice Bowl
This mix of Salmon, greens, and cauliflower rice is the perfect mix to soothe your gut and fill you with some healthy Omegas (along with your GLX3, of course.)
You’ve got to give this one a try.
- 2 salmon fillets, sustainably sourced or organic
- 10 to 12 Brussels sprouts, chopped in half
- 1 bunch kale, washed and shredded
- ½ head cauliflower, pulsed into cauliflower rice (you can use a whole cauliflower head if you wish)
- 3 tablespoons olive or coconut oil
- 1 teaspoon curry powder
- Himalayan salt
- ¼ cup tamari sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup (optional)
- 1 tablespoon sesame seeds
- Preheat oven to 350°F.
- Line a baking tray and add chopped Brussels sprouts. Coat with 1 tablespoon oil and season with salt. Add to oven and roast for 20 minutes.
- Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
- Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon marinade over salmon fillets and return to oven for a further 13 to 15 minutes, or until salmon is cooked to your liking.
- While salmon is cooking, heat a pan over medium-high heat and add 1 tablespoon oil. Add kale and sauté until wilted (2 to 3 minutes). Remove from pan and set aside.
- Heat remaining oil in pan and add cauliflower rice. Season with 1 teaspoon curry powder and salt and sauté until cooked (2 to 3 minutes).
- Remove salmon and Brussels sprouts from oven and divide into two bowls. Add sautéed kale and cauliflower rice to bowls.
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