Delicious Meals For a Healthy Gut

Breakfast Bircher Muesli

This muesli serves two, you can share or save the second serving in the fridge for another day! 

Serves 2 

1 Bite per serving

Ingredients

120g porridge oats 

240ml unsweetened apple juice 

100g frozen fruit 

100 grams 0% Greek yogurt

2 tsps of toasted sunflower seeds return

Put 120 grams porridge into a bowl and pour over 240 ml unsweetened apple juice. Cover with clingfilm and put in the fridge overnight. When ready to eat, add one small finely chopped apple and 100 grams frozen mango chunks (or Unislim Gorge Us frozen berries) to the bottom of two glasses, layer over 100g of zero % Greek yogurt and add the premade muesli. Add two teaspoons toasted sunflower seeds between the two glasses and serve.

Humus and Falafel bowl

This simple lunch serves 2 and lasts great in the fridge, so you can enjoy it twice this week. 

Serves 2 

2 bites per serving

Ingredients 

Two carrots

Lettuce

Cabbage or Sauerkraut (Find our delicious homemade recipe here) 

4 falafel balls 

100 grams low fat hummus

Tinned chickpeas

Wholemeal Pita

Lemon

Parsley

Pinch of cayenne/paprika

This is the perfect pre-made lunch that will stay fresh for the whole day. In a bowl, mix two coarsely grated carrots, a few lettuce leaves and grated cabbage or sauerkraut. Divide the 4 falafel and 100g low fat hummus between two lunch boxes. Squeeze fresh lemon juice over the hummus and a pinch of cayenne or paprika. Add in the carrot mixture and garnish with a few sprigs of parsley and a tablespoon of canned drained chickpeas. Cover the lids until ready to serve with warm wholemeal pita.

Creamy pasta with garlic mushroom and spinach

Lucky you, in 25 minutes you can have dinner made for 4 nights this week… or you can share, let’s be real, it’s too good to share.

Serves 4 

2 bites per serving

Ingredients 

2 leeks 

3 garlic cloves 

500g Chestnut mushrooms 

240g (dry weight) tagliatelle 

6 Tbsp reduced fat creme fraiche

½ lemon zest and juice 

200g baby spinach 

4 tbsp parmesan cheese 

Salt and pepper 

Low Cal spray

Method 

Lightly spray a large pan with low cal oil and cook 2 thinly sliced leeks for 6-8 minutes until tender. Add 3 crushed garlic cloves and 500 grams sliced chestnut mushrooms, cook for five minutes until golden. Season with salt and pepper. Meanwhile, cook 240 grams of tagliatelle according to package instructions. Drain the pasta, reserving two tablespoons of the cooking water and add the leeks and mushrooms. Stir in six tablespoons of reduced fat creme fraiche and zest of ½ lemon. At 200 grams baby spinach leaves, the reserved pasta water, and the juice of ½ lemon. Lightly toss everything together and leave for one to two minutes allowing the spinach to wilt. Put in an airtight container and pop in the fridge, heat up in a pan when you’re ready to eat with a splash of water. When serving sprinkle on one tablespoon of grated parmesan per serving. 

Find more recipes from our Unislim Good Gut plan online or in-class here.