20 Delicious Gut Friendly Recipes for Digestive Health

Hey there, home chefs! Ever feel like your digestive system could use a little TLC? You’re not alone. That’s why we’ve whipped up a roundup of 20 Delicious Gut-Friendly Recipes that are as kind to your belly as they are to your taste buds. From soothing soups to fiber-packed mains, these dishes are all about keeping things moving smoothly. Ready to cook up some digestive wellness? Let’s dive in!

Fermented Carrot and Ginger Salad

Brighten up your meal with this tangy and crunchy Fermented Carrot and Ginger Salad, a vibrant side that’s bursting with probiotic goodness.

Ingredients

• 4 large carrots, julienned
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1 tbsp sugar
• 1 cup filtered water
• 1 tbsp apple cider vinegar

Instructions

1. In a large bowl, combine the julienned carrots, grated ginger, and minced garlic.
2. In a separate bowl, dissolve 1 tsp sea salt and 1 tbsp sugar in 1 cup filtered water. Stir in 1 tbsp apple cider vinegar.
3. Pour the brine over the carrot mixture, ensuring all ingredients are submerged. Cover with a clean cloth and let sit at room temperature for 3 days, stirring once daily.
4. After 3 days, transfer the salad to a clean jar, seal, and refrigerate for at least 2 hours before serving to enhance the flavors.

The fermentation process not only adds a delightful tang but also creates a satisfying crunch that makes this salad a standout. The ginger adds a warm, spicy note that perfectly complements the sweet carrots.

Tip: For an extra kick, add a pinch of red pepper flakes to the brine before fermenting.

Kefir Smoothie with Banana and Blueberries

Start your morning with a refreshing Kefir Smoothie that combines the creamy tang of kefir with the natural sweetness of bananas and blueberries. It’s a quick, nutritious blend that’s perfect for busy mornings.

Ingredients

• 1 cup plain kefir
• 1 ripe banana, peeled
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon honey (optional)
• 1/2 teaspoon vanilla extract

Instructions

1. In a blender, combine 1 cup plain kefir, the peeled banana, and 1/2 cup blueberries.
2. Add 1 tablespoon honey (if using) and 1/2 teaspoon vanilla extract to the blender.
3. Blend on high speed for about 30 seconds, or until the mixture is smooth and all ingredients are fully incorporated.
4. Pour the smoothie into a glass and serve immediately for the best texture and flavor.

This smoothie stands out for its probiotic-rich kefir base, offering a gut-healthy twist to your usual fruit smoothie. The vanilla adds a subtle depth that makes it feel like a treat.

Tip: For a thicker smoothie, use frozen blueberries and let the mixture blend a bit longer.

Homemade Sauerkraut with Juniper Berries

Dive into the world of fermentation with this Homemade Sauerkraut with Juniper Berries, a tangy and aromatic twist on the classic that’s surprisingly simple to make at home.

Ingredients

• 1 medium head green cabbage (about 2 lbs), thinly sliced
• 1 tbsp juniper berries, lightly crushed
• 1 tbsp kosher salt
• 1 tsp caraway seeds

Instructions

1. In a large bowl, combine the thinly sliced cabbage with 1 tbsp kosher salt. Massage the cabbage with your hands for about 5 minutes until it begins to soften and release liquid.
2. Add 1 tbsp lightly crushed juniper berries and 1 tsp caraway seeds to the cabbage, mixing well to distribute evenly.
3. Pack the cabbage mixture tightly into a clean, large jar, pressing down firmly to submerge the cabbage under its own liquid. Leave about 2 inches of space at the top of the jar.
4. Cover the jar with a clean cloth secured with a rubber band to allow air flow while keeping dust out. Store at room temperature, away from direct sunlight, for 1 to 2 weeks, checking daily to press the cabbage down under the brine and taste for desired sourness.
5. Once fermented to your liking, seal the jar with a lid and refrigerate to slow fermentation. The sauerkraut will keep for several months in the fridge.

The juniper berries add a subtle piney note that elevates this sauerkraut beyond the ordinary, making it a standout condiment for sandwiches, sausages, or as a tangy side.

Tip: If the cabbage doesn’t release enough liquid to cover itself after massaging, add a bit of filtered water to ensure it’s fully submerged for fermentation.

Bone Broth with Turmeric and Ginger

Warm up from the inside out with this soothing Bone Broth infused with the golden hues of turmeric and the spicy kick of ginger—a hug in a bowl for those chilly evenings.

Ingredients

• 2 lbs beef bones
• 1 tbsp olive oil
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 8 cups water
• 2 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F. Toss the beef bones with 1 tbsp olive oil and roast for 30 minutes until browned.
2. Transfer the bones to a large pot. Add the onion, carrots, celery, and garlic cloves.
3. Stir in 1 tbsp grated ginger, 1 tsp ground turmeric, 1 tsp salt, and 1/2 tsp black pepper.
4. Pour in 8 cups water and 2 tbsp apple cider vinegar. Bring to a boil, then reduce to a simmer. Cover and cook for 12-24 hours, skimming any foam that rises to the top.
5. Strain the broth through a fine mesh sieve into a clean container. Discard the solids.

The slow simmering unlocks deep flavors and nutrients, making this broth a powerhouse of wellness with a vibrant color that promises warmth and healing.

Tip: For an extra layer of flavor, add a splash of lemon juice before serving to brighten the earthy tones of turmeric and ginger.

Lacto-Fermented Pickles

There’s something magical about the tangy crunch of homemade lacto-fermented pickles—simple to make and packed with probiotics for a healthy gut.

Ingredients

• 4-5 small cucumbers (about 1 lb)
• 2 cups filtered water
• 1 tbsp sea salt
• 2 cloves garlic, smashed
• 1 tsp dill seeds
• 1/2 tsp black peppercorns
• 1 bay leaf

Instructions

1. Wash the cucumbers thoroughly and trim off the blossom ends.
2. In a bowl, dissolve 1 tbsp sea salt in 2 cups filtered water to create a brine.
3. Place the cucumbers in a clean quart-sized jar, adding 2 cloves smashed garlic, 1 tsp dill seeds, 1/2 tsp black peppercorns, and 1 bay leaf around them.
4. Pour the brine over the cucumbers, ensuring they are completely submerged. Use a fermentation weight or a small clean jar filled with water to keep them under the brine.
5. Cover the jar with a loose lid or a cloth secured with a rubber band to allow gases to escape. Store at room temperature, away from direct sunlight, for 3-7 days. Check daily and skim off any scum that forms.
6. Once the pickles taste tangy and have reached your desired level of fermentation, transfer the jar to the refrigerator to slow down the process. They’ll keep for several months.

The beauty of lacto-fermented pickles lies in their crisp texture and complex flavor, developing more depth over time in the fridge.

Tip: For extra crunch, add a grape leaf to the jar—it’s a natural source of tannins that help keep pickles firm.

Probiotic Rich Coconut Yogurt

Dive into the creamy, tangy world of homemade coconut yogurt, a probiotic powerhouse that’s as delicious as it is good for your gut.

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 probiotic capsules (or 1/4 cup store-bought plain coconut yogurt as starter)
• 1 tbsp maple syrup (optional, for sweetness)

Instructions

1. Pour the coconut milk into a clean saucepan and heat over medium heat until it reaches 110°F, stirring occasionally. Use a thermometer to check the temperature.
2. Remove from heat and let cool to about 105°F. If using maple syrup, stir it in now.
3. Open the probiotic capsules and sprinkle the powder into the warm coconut milk, or add the store-bought yogurt starter. Whisk thoroughly to combine.
4. Transfer the mixture to a clean glass jar, cover with a clean cloth, and secure with a rubber band. Place in a warm, draft-free spot for 24-48 hours. The longer it ferments, the tangier it will become.
5. After fermenting, stir the yogurt, then cover with a lid and refrigerate for at least 6 hours to thicken.

This coconut yogurt stands out for its velvety texture and customizable tang, making it a versatile base for both sweet and savory dishes.

Tip: For an extra thick yogurt, strain it through a cheesecloth for a few hours after fermenting.

Gut Healing Golden Milk

Warm up your evenings with this soothing Gut Healing Golden Milk, a creamy, spiced beverage that’s as nourishing as it is delicious.

Ingredients

• 2 cups unsweetened almond milk
• 1 tbsp coconut oil
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 pinch black pepper
• 1 tsp honey or maple syrup (optional)

Instructions

1. In a small saucepan, heat 2 cups unsweetened almond milk over medium heat until warm but not boiling.
2. Whisk in 1 tbsp coconut oil, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1 pinch black pepper until well combined.
3. Continue to heat the mixture for 5 minutes, stirring occasionally, to allow the flavors to meld.
4. Remove from heat and stir in 1 tsp honey or maple syrup if using for a touch of sweetness.
5. Pour into mugs and enjoy warm. The black pepper enhances turmeric’s absorption, making this drink a powerhouse for gut health.

Tip: For an extra frothy texture, blend the golden milk for a few seconds before serving.

Kimchi Fried Rice with Quinoa

Spice up your meal prep with this twist on a classic, combining the tangy punch of kimchi with the nutty goodness of quinoa for a hearty, flavorful dish.

Ingredients

• 1 cup cooked quinoa
• 1 cup kimchi, chopped
• 2 tablespoons kimchi juice
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 2 green onions, sliced
• 1 fried egg per serving (optional)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add chopped kimchi and stir-fry for 2 minutes until slightly softened.
2. Add cooked quinoa to the skillet, mixing well with the kimchi. Pour in kimchi juice, soy sauce, sesame oil, and sugar. Stir-fry for another 3-4 minutes until everything is well combined and heated through.
3. Garnish with sliced green onions and top with a fried egg if desired. Serve immediately.

The magic of this dish lies in the crispy edges of the quinoa, achieved by stir-frying it with kimchi, offering a delightful contrast to the soft, tangy kimchi.

Tip: For an extra crunch, let the quinoa sit untouched in the skillet for a minute before stirring, allowing it to crisp up.

Miso Soup with Wakame and Tofu

There’s nothing quite like a bowl of miso soup to warm you up from the inside out. This simple yet flavorful recipe combines the umami richness of miso with the delicate textures of wakame and tofu.

Ingredients

• 4 cups water
• 1/4 cup wakame seaweed, dried
• 1/2 cup tofu, cubed
• 3 tbsp miso paste
• 2 green onions, thinly sliced

Instructions

1. In a medium pot, bring 4 cups of water to a gentle simmer over medium heat.
2. Add 1/4 cup of dried wakame seaweed to the pot and let it rehydrate for about 2 minutes until it becomes tender.
3. Gently stir in 1/2 cup of cubed tofu and let it warm through for about 1 minute.
4. Reduce the heat to low and add 3 tbsp of miso paste, stirring until it’s completely dissolved into the broth.
5. Remove the pot from heat and sprinkle with 2 thinly sliced green onions.

The magic of this soup lies in the balance of flavors and textures—silky tofu, chewy wakame, and the deep, savory taste of miso make every spoonful a delight.

Tip: For an extra layer of flavor, try adding a splash of soy sauce or a sprinkle of bonito flakes before serving.

Chia Seed Pudding with Almond Milk

Wake up to a creamy, dreamy chia seed pudding that’s as nourishing as it is delicious, perfect for a quick breakfast or a healthy dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• A pinch of salt
• Fresh berries and sliced almonds for topping

Instructions

1. In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 1 tbsp maple syrup, 1/2 tsp vanilla extract, and a pinch of salt until well combined.
2. Let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to your liking.
3. Give the pudding a good stir before serving. If it’s too thick, you can thin it with a little more almond milk.
4. Divide the pudding into two bowls and top with fresh berries and sliced almonds.

The magic of chia seeds lies in their ability to create a pudding-like texture without any cooking, making this dish effortlessly elegant and satisfying.

Tip: For an extra flavor boost, try stirring in a tablespoon of cocoa powder or a dash of cinnamon before refrigerating.

Steamed Artichokes with Lemon and Garlic

Steamed artichokes with lemon and garlic is a simple yet elegant dish that brings a touch of sophistication to your dinner table with minimal effort.

Ingredients

• 2 large artichokes
• 1 lemon, halved
• 3 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Instructions

1. Fill a large pot with 2 inches of water. Add the juice of half a lemon, the smashed garlic cloves, and the bay leaf to the water. Bring to a boil over high heat.
2. While the water is heating, prepare the artichokes by trimming the stems to about 1 inch and cutting off the top 1/4 of each artichoke. Rub the cut surfaces with the remaining lemon half to prevent browning.
3. Place the artichokes in the steaming basket, cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Cover the pot and steam the artichokes for about 25 minutes, or until the outer leaves can be easily pulled off.
5. Serve the artichokes warm with the remaining lemon half on the side for squeezing over the top. The combination of steamed artichoke with the bright acidity of lemon and the aromatic garlic creates a dish that’s both refreshing and deeply flavorful.

Tip: For an extra flavor boost, try dipping the leaves in melted butter mixed with a little garlic powder before enjoying.

Roasted Beetroot and Goat Cheese Salad

This Roasted Beetroot and Goat Cheese Salad is a vibrant, flavorful dish that brings a touch of elegance to any meal, perfect for impressing guests or treating yourself to something special.

Ingredients

• 3 medium beetroots, peeled and cut into wedges
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the beetroot wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer.
2. Roast for 25 minutes, or until the beetroots are tender and slightly caramelized at the edges. Let them cool slightly.
3. In a large bowl, combine the mixed greens, roasted beetroots, crumbled goat cheese, and chopped walnuts.
4. Drizzle with the remaining 1 tbsp olive oil and 2 tbsp balsamic vinegar. Toss gently to combine.

The contrast of the earthy roasted beetroots with the creamy goat cheese and crunchy walnuts creates a salad that’s as delightful to eat as it is to look at.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the salad.

Apple Cider Vinegar Drink with Honey and Cinnamon

Kickstart your morning with this soothing Apple Cider Vinegar Drink, a perfect blend of tangy, sweet, and spicy flavors that’s as refreshing as it is simple to make.

Ingredients

• 1 cup warm water
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon

Instructions

1. In a mug, combine 1 cup of warm water with 1 tablespoon of apple cider vinegar, stirring well to mix.
2. Add 1 tablespoon of honey to the mixture, stirring until the honey is completely dissolved.
3. Sprinkle in 1/4 teaspoon of ground cinnamon, giving it a final stir to blend all the flavors together.
4. Enjoy your drink warm, savoring the harmonious balance of acidity, sweetness, and spice.

The magic of this drink lies in the way the sharpness of the vinegar is beautifully tempered by the honey’s sweetness, with cinnamon adding a warm, aromatic finish.

Tip: For an extra soothing effect, let the cinnamon sit in the drink for a minute before stirring to release more of its essential oils.

Pumpkin and Sage Risotto with Bone Broth

Embrace the cozy flavors of fall with this Pumpkin and Sage Risotto, a creamy dish that’s as nourishing as it is delicious, thanks to the rich depth of bone broth.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups bone broth, kept warm
• 1 cup pumpkin puree
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, toasting for 1 minute until slightly golden.
3. Begin adding warm bone broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 20 minutes total.
4. Mix in pumpkin puree, Parmesan cheese, sage, salt, and black pepper. Cook for another 5 minutes until the risotto is creamy and the rice is al dente.
5. Remove from heat and let sit for 2 minutes before serving.

The magic of this risotto lies in the velvety pumpkin and sage combo, elevated by the umami richness of bone broth for a dish that’s both comforting and sophisticated.

Tip: For an extra touch of warmth, toast the sage leaves in a dry pan until crisp and use as a garnish.

Grilled Salmon with Dill and Fermented Vegetables

Grilled Salmon with Dill and Fermented Vegetables brings a refreshing twist to your summer grilling with its vibrant flavors and probiotic-rich sides.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped
• 1 cup fermented vegetables (like kimchi or sauerkraut)
• 1 lemon, sliced for garnish

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the salmon fillets with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
3. Place the salmon on the grill, skin-side down, and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.
4. Sprinkle the grilled salmon with 2 tbsp fresh dill and serve with 1 cup fermented vegetables on the side. Garnish with lemon slices.

The combination of smoky grilled salmon with the tangy crunch of fermented vegetables creates a dish that’s as nutritious as it is flavorful.

Tip: For an extra flavor boost, let the salmon marinate in the olive oil, salt, and pepper for 15 minutes before grilling.

Almond Flour Pancakes with Probiotic Yogurt

Start your morning with these fluffy almond flour pancakes, topped with creamy probiotic yogurt for a gut-friendly twist on a classic.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/4 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup probiotic yogurt
• Fresh berries, for serving

Instructions

1. In a large bowl, whisk together 1 cup almond flour, 2 tbsp coconut flour, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 2 eggs, then mix in 1/4 cup almond milk, 1 tbsp honey, and 1/2 tsp vanilla extract.
3. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
5. Serve warm, topped with 1/2 cup probiotic yogurt and fresh berries.

The combination of almond flour and probiotic yogurt not only makes these pancakes incredibly tender but also adds a subtle tanginess that pairs perfectly with sweet berries.

Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking to allow the coconut flour to absorb the liquid.

Turmeric and Ginger Tea

Warm up your day with this soothing Turmeric and Ginger Tea, a vibrant blend that’s as healing as it is delicious.

Ingredients

• 2 cups water
• 1 teaspoon grated fresh ginger
• 1 teaspoon grated fresh turmeric
• 1 tablespoon honey
• 1/2 lemon, juiced
• A pinch of black pepper

Instructions

1. In a small saucepan, bring 2 cups of water to a boil.
2. Add 1 teaspoon grated fresh ginger and 1 teaspoon grated fresh turmeric to the boiling water. Reduce heat and simmer for 10 minutes to infuse the flavors.
3. Strain the tea into a cup, then stir in 1 tablespoon honey and the juice of 1/2 lemon.
4. Add a pinch of black pepper to enhance the absorption of turmeric’s benefits.

The magic of this tea lies in the peppery kick from the black pepper, which unlocks turmeric’s anti-inflammatory properties, making every sip a step towards wellness.

Tip: For an extra creamy version, stir in a splash of coconut milk before serving.

Lentil Soup with Fermented Garlic

Warm up your kitchen with this hearty Lentil Soup with Fermented Garlic, a dish that brings a depth of flavor you won’t believe is possible in under an hour.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves fermented garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp lemon juice
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in minced fermented garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer, covered, for 25 minutes or until lentils are tender.
4. Season with salt and pepper to taste, then stir in lemon juice just before serving.
5. Garnish with fresh parsley and serve hot.

The fermented garlic adds a unique, mellow depth to this soup, transforming simple ingredients into a meal that’s both comforting and intriguing.

Tip: For an extra creamy texture, blend half the soup before adding the lemon juice and garnishing.

Avocado and Kimchi Toast

Spice up your morning routine with this Avocado and Kimchi Toast, a perfect blend of creamy and tangy flavors that’ll wake up your taste buds.

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado, peeled and pitted
• 1/2 cup kimchi, drained and chopped
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds
• Salt to taste

Instructions

1. Toast the sourdough bread until golden and crispy.
2. In a bowl, mash the avocado with sesame oil, soy sauce, and a pinch of salt until smooth.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top each slice with chopped kimchi, then sprinkle with red pepper flakes and sesame seeds.

The contrast between the creamy avocado and the spicy, crunchy kimchi creates a symphony of textures and flavors that’s irresistibly addictive.

Tip: For an extra kick, drizzle a little sriracha over the top before serving.

Baked Apples with Cinnamon and Probiotic Yogurt

There’s nothing quite like the comforting aroma of baked apples wafting through your kitchen, especially when they’re paired with the creamy tang of probiotic yogurt.

Ingredients

• 4 large apples (such as Honeycrisp or Fuji)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, melted
• 1/2 cup probiotic yogurt
• 1 tablespoon honey

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Core the apples, leaving the bottom intact to hold the filling.
3. In a small bowl, mix together 1/4 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
4. Stuff each apple with the sugar-spice mixture, then drizzle with 1 tablespoon melted unsalted butter.
5. Place the apples in the prepared dish and bake for 25-30 minutes, until tender but not mushy.
6. While the apples bake, whisk together 1/2 cup probiotic yogurt and 1 tablespoon honey in a small bowl.
7. Serve the baked apples warm, topped with a generous dollop of the honey-yogurt mixture.

The contrast between the warm, spiced apples and the cool, creamy yogurt creates a delightful balance of flavors and textures that’s sure to impress.

Tip: For an extra crunch, sprinkle some granola or chopped nuts over the yogurt before serving.

Conclusion

We hope these 20 gut-friendly recipes inspire you to cook delicious meals that love your digestive health back! Whether you’re looking for comfort food or something light, there’s a dish here for every craving. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the joy of healthy eating. Happy cooking!