With all the attention that probiotics have been getting in the media lately, there’s a good chance you’ve heard a thing or two about them by now.
The fact is, more and more studies are coming out that support the undeniable health benefits of consuming probiotics. Research has all but proven that your gut health is largely linked to your general health.
This micro-ecosystem, known as your gut microbiome, has been undeniably demonstrated to either make or break your health. If you neglect it? Your health will suffer.
But what if you nourish it? Treat it right, feed it a diet rich in gut-friendly probiotics?
Then not only will your gut health stay in tip-top shape, but so will your overall well-being.
Of course, it can be hard to try to find a way to sneak a few probiotics into your diet on a daily basis. Many people, probably yourself included, may not realize which foods are best for optimal gut health.
If that sounds like you, don’t worry! You’re not alone.
If you’re looking to improve your gut health and live your healthiest life ever, though, then you absolutely need to take a closer look at probiotics.
Fortunately, adding gut-friendly foods to your diet rotation doesn’t have to be a challenge. As a matter of fact, eating more probiotics isn’t just good for you; it’s quite delicious, too!
If you’re looking to boost your gut health, take charge of your wellness, and add a few yummy recipes to your weekly rotation, look no further.
Here are 22 probiotic-rich, digestive-health friendly recipes – including breakfast, lunch, dinner, snacks, and yes, even dessert! – you can try out today.
Five Fast & Easy Probiotic Breakfast Recipes
Depending on whom you ask, breakfast is either the most important meal of the day or it’s completely unnecessary.
Some health experts argue that eating a healthy breakfast can help jumpstart your metabolism and ward off cravings throughout the morning. Others argue that skipping breakfast can come with its own health benefits, such as a reduced appetite and increased fat burn.
No matter what side of the camp you fall on, there’s one thing everyone can agree on: if you’re looking for a fast, easy, and tasty way to fill up your stomach when you first wake up, these five breakfast recipes really can’t be beat!
Tangy Peaches n’ Cream Overnight Oats
It’s sort of unfair that oats are often overlooked because they’re considered “too healthy” or “boring.” Just because oats are extremely healthy and are full of satiating fiber (which is great for your gut!) doesn’t mean they deserve all the hate they get.
This recipe combines fresh, juicy peaches (or frozen, if you prefer!), a handful of walnuts, and a pinch of cinnamon for a breakfast meal that almost feels like dessert.
It’s perfect for those days where you need something ready and you can’t spend the time to prepare something. It’s made the night before, and all you have to do in the morning is dig in!
½ cup rolled oats
½ cup vanilla Greek yogurt
¼ cup reduced-fat milk
1 tsp chia seeds
1 whole peach, chopped
½ oz walnuts (raw or toasted)
1 Tbsp toasted coconut
1 dash cinnamon
1) Mix together the rolled oats with the Greek yogurt and the milk. Add the chia seeds, the cinnamon, and the peach and stir.
2) Leave in fridge overnight in a covered container. In the morning, stir again. Oats should be thick.
3) Top with walnuts and coconut and enjoy!
Hearty Blueberry Almond Kefir Bowl
Have you ever heard of kefir before? If not, you’re in for a treat!
This fermented yogurt beverage is a little bit sour and is filled to the brim with gut-healthy probiotics. It lends a nice balance to sweet, fresh blueberries, giving you a slightly less sweet breakfast option that can be thrown together in just a couple of minutes.
All you need is a spoon and a hearty appetite, and you’re ready to dig in!
¾ reduced-fat plain kefir
¾ cup blueberries, fresh or frozen
1 dash cinnamon
1 tsp honey
⅛ cup slivered almonds
¼ cup granola (optional)
1) In a glass bowl, add the blueberries, cinnamon, and kefir. Stir gently.
2) Add almonds and granola (if desired) and top with honey.
3) Stir again, and enjoy!
Five-Minute Strawberry Banana Yogurt Smoothie
If you need a breakfast option that can be thrown together without any effort, then you need to add this smoothie to your morning rotation.
It marries the ever-popular flavor combination of strawberries and bananas with a spoonful of flaxseed and plain Greek yogurt, giving you a morning meal that has fiber, healthy fats, and the best part?
You can sip on it at your desk – which means you don’t have to get up extra early to make it!
1 very ripe banana, frozen
½ cup strawberries, fresh or frozen
1 Tbsp milled flaxseed
1 cup plain Greek yogurt
½ cup low-fat milk
1) Prepare banana by slicing it and storing it in the freezer. If you like, you can also freeze sliced strawberries.
2) In the morning, add frozen banana, berries, and flax to your blender. Add yogurt and milk.
3) Blend until smooth and creamy. Enjoy!
Mexican-Inspired Omelet (with Fermented Pico de Gallo!)
If the thought of eating something sweet in the morning turns your stomach and you’re looking for a warm breakfast option, then why not try adding some eggs to your lineup?
Eggs are a fantastic source of protein, and experts are starting to agree that adding whole eggs a few times a week shouldn’t negatively impact your health.
The probiotics in this recipe come from the fermented pico de gallo, which you can make 24 hours in advance and store in your refrigerator.
(For Pico de Gallo)
1 pound of tomatoes (2-3 large tomatoes)
1 onion (yellow or white)
1 bunch of cilantro
1 medium green pepper
1 jalapeno (adjust to taste)
Juice of 1 lemon and 1 lime (to taste)
1 clove garlic
1 tsp salt
1 oz reduced-fat Mexican cheese
Sour cream (to taste)
1) To prepare the pico de gallo, chop the tomatoes, peppers, garlic, and onion. Add cilantro, lime juice, and salt.
2) Place in a glass jar (such as a mason jar). Empty into jar and set out on counter for 24 hours to let it ferment.
3) For the omelet, preheat your skillet. Crack eggs and whisk, then pour into pan.
4) Once the eggs are mostly set, add cheese. Fold. Let cook until slightly dry.
5) Top with fermented pico de gallo and, if preferred, add a dollop of sour cream or Greek yogurt (for more probiotics!).
Filling Tomato-Cheddar Savory Oats
Yes, you read that right: savory oats.
Oats aren’t just a base ingredient for fruit and berries, after all. This grain is easily converted into a savory breakfast recipe, which means that you get all of the health benefits of oats, but with a little surprise twist.
You can prepare this recipe the night before, too, and just throw it in the microwave as you pan-fry an egg to put on top.
Don’t worry. It may seem weird, but it’s actually seriously amazing!
½ cup rolled oats
½ oz extra sharp reduced-fat cheddar, shredded
¼ small avocado
1 small tomato, diced
1 dash salt
1 dash pepper
Chives (to taste)
1) Prepare oats with ¾ cup water. Once they are nearly ready, add the salt and pepper.
2) Add cheddar cheese and stir until thick and creamy.
3) In a separate pan, fry egg until over-medium (or to taste). Top oats with egg and add sliced avocado, diced tomato, and chives.
Five Portable, On-the-Go Probiotic Lunch Recipes
When you’re working the 9-to-5 grind, finding time between mandatory office meetings and tight deadlines can make it darn near impossible to enjoy a healthy and satisfying lunch.
Many people – yourself included! – struggle with resisting the urge to hit the drive-thru, especially since it can seem so convenient when you’re feeling hungry.
The problem with fast food is that not only is it expensive, but it’ll also leave you feeling tired, sluggish, and weighed down. If you’re not careful, it’s easy to pack on unwanted pounds if you’re not mindful of your midday meal.
To avoid feeling bloated and gross after lunch, why not instead try these five lunchbox-friendly lunch recipes?
Stuffed Southwest Sweet Potatoes (with Probiotic Cilantro Crème)
If you’re looking for a lunch recipe that is not only filling, but also warm for those chilly days, then this stuffed sweet potato is going to hit all of your requirements.
It combines hearty vegetarian protein with a fiber-rich sweet potato shell, keeping you full and healthy throughout the afternoon.
To heat it up, just place it in a lightly covered dish in the microwave for up to a minute to get the cheese all melty and gooey-delicious.
1 medium sweet potato
½ cup prepared black beans, drained and rinsed
½ oz reduced-fat sharp cheddar cheese, shredded
1 small tomato
¼ cup sweet corn
½ small bell pepper
¼ tsp cumin
Salt and pepper to taste
(For Cilantro Crème)
½ cup plain Greek yogurt
1 dash salt
1 Tbsp lime juice
1 handful of cilantro
1) Prepare sweet potato by baking in oven at 425℉ for up to 45 minutes. Check for doneness.
2) Scoop out center of sweet potato and transfer into a small dish.
3) Chop tomato and bell pepper. Add to sweet potato. Add cumin, salt, and pepper. Mash.
4) Return to sweet potato skin and top with sweet corn, black beans, and cheese. Reheat to melt cheese. Add crème.
5) For crème, blend together Greek yogurt, avocado, lime juice, cilantro, and salt. Drizzle on potato.
Sweet and Sour Chicken Salad
Is there anything easier than a salad to throw together for lunch?
The problem is, salad has a bad rap of being considered “diet food.” This is a downright shame, as salads can be a vehicle for your favorite toppings.
Forget dull and boring, though. There’s nothing bland or dissatisfying about this salad!
2 cups spring mix
½ cup fresh blueberries
¼ mango (chopped)
2 Tbsp dried cranberries (sweetened)
½ oz goat cheese, crumbled
¼ cup toasted pecans
3 oz chicken breast, roasted
1 oz sauerkraut
1 oz balsamic vinaigrette
1) Prepare chicken in skillet or oven until seared and cooked through.
2) Add spring mix to a large glass bowl and toss with blueberries, mango, cranberries, and sauerkraut.
3) Sprinkle with goat cheese. Top with chicken and pecans. Drizzle on dressing, and enjoy!
Grown-Up Lunch Kit
Remember when you were a kid and your parents would throw one of those plastic pre-made lunches into your bag? The ones that came with crackers and cheese, and you could build your lunch yourself?
Even if you’re a picky eater, you’ll have fun picking out the fun components in this bento-inspired lunch kit.
And hey, instead of some questionable mass-produced candy, why not throw in a piece of dark chocolate for dessert?
1 oz nitrate-free deli meat (turkey, ham, or chicken)
1 oz whole-wheat water crackers
1 oz reduced-fat sharp cheddar
1 oz raw, fermented pickles
3 oz grapes, stems removed
3 oz baby carrots
1 square of semi-sweet dark chocolate
You may use either a bento box or some reusable plastic storage containers for this recipe! Look for containers that use no BPA (bisphenol-A), as it has been shown to disrupt your gut flora.
1) Roll the deli meat and tuck it into your bento or lunch storage container. Store the crackers in an air-tight tub to avoid staleness.
2) Cut the cheese into thin slices and add it to your container.
3) To eat, place deli meat on top of cracker, and garnish with a wedge of cheese. Follow with a bite of pickle or grape to add a delicious punch of flavor.
4) Of course, finish off with the dark chocolate for dessert!
No-Fuss Vanilla Berry Yogurt Parfait
Yep, yogurt isn’t just for breakfast anymore! After all, why should your morning meal hold exclusive rights to this probiotic powerhouse?
Besides, sometimes you may want something that’s slightly sweet while still being nourishing and good for you. This parfait will do the trick!
You can prepare this recipe in advance to let the flavors mingle, or you can decide to assemble it at your desk. The choice is yours!
¾ cup vanilla Greek yogurt
¼ cup fresh blackberries
¼ cup fresh blueberries
¼ cup fresh raspberries
¼ cup granola
⅛ cup sliced almonds
1 tsp honey
1) Layer ¼ cup Greek yogurt into the bottom of a parfait glass or other midsize drinking glass. Top with ⅓ of fruit. Add ⅓ of almonds and ⅓ of granola.
2) Add another layer of yogurt, fruit, almonds, and granola. Repeat until glass is full. Reserve a sprinkle of granola and almonds for topping.
3) Top with a drizzle of honey and the remaining granola and almonds. Bon appétit!
Reduced-Guilt Tuna Salad Sandwich
If you love creamy, rich tuna salad, but you don’t like all of the fat from the mayonnaise that is commonly used in it, then you’re going to love this tuna salad recipe.
Instead of heavy, oily mayo, this recipe uses a secret ingredient to make it healthier. It combines mashed avocado and Greek yogurt to give you a double-whammy of heart-healthy fats and tummy-friendly probiotics.
If you’re watching your carbs, why not wrap the tuna salad in a leaf of butter leaf or romaine lettuce? Or for more fiber, reach for some hearty whole-grain bread.
1 can of tuna, drained
½ ripe avocado
2 Tbsp reduced-fat plain Greek yogurt
1 small, raw pickle (diced)
1 dash of fresh black pepper
½ small tomato, sliced
1 leaf of romaine or butter leaf lettuce
2 slices whole-grain bread, toasted (optional)
1) Add tuna to a mixing bowl. Add avocado, Greek yogurt, diced pickle, and pepper. Mash until creamy.
2) On two slices of toasted whole-grain bread, layer sliced tomato and lettuce. Top with tuna salad.
3) To reduce the carbs, omit the bread. Layer sliced tomato onto lettuce, then top with tuna salad. Enjoy!
Six Family-Friendly Probiotic Dinner Recipes
These days, it can seem harder than ever to get a healthy yet delicious meal on the table come suppertime.
After a long day at work, the last thing you want to do is spend an hour in the kitchen, slaving over a hot stove.
Add finicky eaters to the mix, and dinner can quickly become a power struggle that ends in tears or microwaved, frozen chicken nuggets. (Yuck!)
To avoid fuss and to satisfy even the pickiest of palates, add these five recipes to your nighttime menu. Everyone in your family will agree…they’re a winner!
Korean-Inspired Vegetarian Rice Bowl
If you’ve ever gone out for Korean food, then you’ve probably enjoyed bibimbap before. This vegetarian rice bowl combines savory umami flavors with a spicy kick from kimchi, a fermented Korean condiment.
If you’re a fan of hot and spicy foods, you’ll love this bibimbap-inspired Korean rice bowl. If you want to add a little extra heat, add a dollop of chili sauce. Or, to tone it down, you can add a dash of rice vinegar to it.
No matter how you prepare it, though, your taste buds will sing when you get the first bite!
1 cup brown rice (unprepared)
1 clove garlic, diced
¼ cup reduced-sodium soy sauce
¼ tsp ground ginger (or ½ tsp fresh)
2 green onions, diced
2 Tbsp sesame oil
1 Tbsp sesame seeds
½ cucumber, julienned
1 carrot, julienned
½ cup kimchi (to taste)
Spicy chili paste (to taste)
1) Prepare rice according to instructions. Set aside.
2) Add cucumbers and carrots to a skillet with the soy sauce, garlic, and ginger. Saute until slightly softened.
3) Add rice to bowl and top with cooked vegetables.
4) In a separate pan, fry eggs one at a time until over-medium (or to taste). Add eggs to veggie and rice mix. Top with sesame oil, sesame seeds, diced green onions, and kimchi. If desired, add additional chili paste.
Paleo-Friendly (Dairy- & Grain-Free) Fried Chicken with Zippy Probiotic Coleslaw
If you’ve ever had Sunday dinner at a Southerner’s house, then you’ve probably experienced for yourself the magic of freshly made fried chicken.
Crispy, juicy, and oh-so-yummy, this Southern staple is a must at any dinner table. However, while the traditional recipe for this classic American cuisine is admittedly delicious, it’s unfortunately also pretty terrible for you.
That’s where this grain-free fried chicken recipe shines. It has all of the flavor of your grandma’s fried chicken, but without all of the grains and lard that she used.
The result? A much healthier, mouth-watering fried chicken recipe that you don’t have to feel guilty about eating.
Pair this recipe with a heaping side of tangy probiotic coleslaw, and you’ll have a meal that’ll make your mouth happy – without all the bad stuff that can usually be found in conventional fried chicken recipes!
(For the Fried Chicken)
4 chicken breasts, halved
½ cup non-dairy milk (coconut or almond)
2 tsp apple cider vinegar
½ cup GF flour blend
½ cup tapioca starch
2 Tbsp arrowroot flour
1 tsp black pepper
1 Tbsp salt
1 tsp smoked paprika
¼ tsp onion powder
¼ tsp garlic powder
2 cups oil (for frying; coconut or avocado)
(For the Slaw)
1 pound of cabbage (red and green), shredded
2 large carrots, shredded
½ red onion, shredded
¼ cup apple cider vinegar
¼ cup avocado oil
2 Tbsp honey
¼ tsp salt
⅛ tsp black pepper
¼ cup sauerkraut
(Serves 4, with leftovers)
1) For the fried chicken, start by mixing gluten-free flours (GF flour, tapioca starch, and arrowroot flour) with the spice mix (onion and garlic powder, black pepper, salt, and paprika). Set aside.
2) Mix the non-dairy milk with the egg and vinegar and beat until just mixed. Dip chicken in liquid, then dredge through the flour and spice mix. Set aside.
3) Heat up oil in a deeper-sided cast iron skillet, filling up to ¾ inch deep. When oil is 350°F, place breaded chicken in hot oil. Cook on both sides until crispy and golden brown, turning every 1-2 minutes, for a total of 10-12 minutes.
4) Set on a straining tray or paper towel to drain off excess oil. Serve with coleslaw.
5) For the coleslaw, combine shredded cabbages, carrots, and onions in a non-metal bowl. Add honey, oil, and vinegar, and stir.
6) Add salt and pepper to coleslaw mix, then add sauerkraut (juice included). Let sit for a minimum of a half hour, but up to several hours in advance to soften the slaw.
7) Serve and enjoy!
Salvadorian Pupusas with Curtido
Have you ever had a pupusa before? This Salvadorian meal staple combines corn masa with cheese for an ooegy-gooey meal that will make even the pickiest eaters happy.
Because traditional Salvadorian pupusas can be higher in fat – from the lard in the masa and rich cheeses – this variation is a little bit leaner, which means you won’t feel bad serving it to your entire family.
You can make the curtido several days in advance, but you should at least give it a day to let it ferment. The result is an amazing and fast dinner option that will also help restore your gut balance, too!
2 cups masa harina
½ tsp baking powder
1 ½ cups vegetable broth or water
1 cup queso blanco (white cheese)
1 cup pinto beans, prepared
½ tsp cumin
2 cups cabbage, shredded
¼ cup onion, white or yellow
1 carrot, julienned
1 jalapeno, minced (seeds removed, or to taste)
¼ cup vinegar
1 tsp sugar
1 tsp salt
1) Prepare curtido by mixing cabbage, onion, carrot, and pepper in a jar. Add vinegar, sugar, and salt. Cover loosely and let sit out for 24 hours to ferment.
2) For pupusas, prepare the dough by mixing the masa with broth (or water) and baking powder. Roll into 8 balls. Let sit while you prepare filling.
3) Mash pinto beans with cumin. Prepare each pupusa by flattening masa, then folding around beans and cheese.
4) Pan fry in a lightly oiled skillet, until pupusas are golden brown on each side and slightly crispy.
5) Serve hot with curtido.
Pan-Seared Pork Chops with Tangy Apple Slaw
This recipe is a variation of the tried-and-true pork chop recipe that you probably enjoyed as a kid.
Instead of being fried in greasy lard or butter, though, it gets its sear from a drizzle of heart-healthy olive oil. Then, instead of applesauce, it gets a punch of sweetness from a simple apple compote.
Its secret ingredient? You’ll prepare the compote in advance and mix it with some fermented sauerkraut, ensuring you have a quick and easy dinner option that will make everyone want seconds!
Serve alongside mashed potatoes for a tasty and filling dinner entrée.
4 medium pork chops, cleaned and trimmed
½ Tbsp olive oil
1 dash of salt, to taste
1 dash of pepper, to taste
(For Mashed Potatoes)
4 medium red-skinned potatoes
1 clove garlic, diced
½ tsp salt
2 Tbsp parmesan cheese
1 Tbsp fresh dill
¼ cup Greek yogurt
1 Tbsp butter
¼ cup low-fat milk (to taste)
(For Apple Slaw)
1 medium apple, diced
1 tsp butter
¼ cup raw sauerkraut
1 Tbsp honey
1 dash cinnamon
1) Prepare the slaw by adding diced apple and butter to a skillet. Add cinnamon and honey. Cook until soft and fragrant. Remove from heat, add sauerkraut, and set aside.
2) Prepare mashed potatoes by steaming potatoes until soft. Mash with butter and Greek yogurt. Add garlic, parmesan, salt, and chives. Stir gently and set aside.
3) Prepare pork chop by heating skillet to medium-high. Add oil. When hot, add porkchop. Season with salt and pepper. Cook until golden brown on each side and cooked through.
4) Serve by placing mashed potatoes on a plate. Top with pork chop, then add slaw. Dig in!
Vegan Tempeh and Brown Rice Bowl
Vegan food is often overlooked in favor of heartier meat and cheese dishes. To make matters worse, many people mistakenly think that vegan food is gross or bland.
You know what, though? Vegan food deserves some love, too!
If you’ve been shying away from vegan foods because you’re not sure where to start, then why not give tempeh a try?
This fermented soy food is high in protein, low in fat, and packed with healthy probiotics. Just remember that you do need to sear the outside of it to not only make it nice and crispy, but also to ensure it’s safe to eat.
This recipe combines tempeh with garlicky sautéed spinach and a dash of nutritional yeast (also known as nooch!) for a full-bodied, cheesy flavor profile.
1 pound tempeh, cubed
1 pound raw spinach
1 Tbsp olive oil
1 clove garlic, crushed
¼ onion, diced
1 cup brown rice (raw)
2 cups vegetable broth
2 Tbsp nutritional yeast
1) Prepare rice according to instructions, using broth instead of water.
2) Prepare tempeh by heating oil in a skillet. Add tempeh until crispy on the outside. Remove and set aside.
3) In the same pan, add spinach with garlic and onion. Saute until soft.
4) Add rice to bowl, top with spinach, and place cooked tempeh on top of it. Sprinkle with nutritional yeast and serve!
Hearty Vegetable Probiotic Stew
Stew is one of those meals that are great all year ‘round. It can be prepared quickly on the stovetop or in a slow cooker, which means you’ll be able to get dinner on the table without heating up the house.
But you know what? It also makes a fantastic cold-weather meal, too! Stew sticks to your ribs and fills your belly, making you feel satisfied without weighing you down.
This vegetable-rich stew has a secret probiotic ingredient (called miso!) in the broth, which you’ll add at the last minute, to make sure your digestive health stays in tip-top shape.
1 pound potatoes
1 pound carrots
1 onion (white or yellow)
½ pound celery
½ pound white mushrooms
1 cup green peas
1 can diced tomatoes
1 Tbsp olive oil
1 quart vegetable broth
¼ cup miso paste
(Optional: toasted whole-grain bread for dipping)
1) Prepare potatoes, carrots, onion, mushrooms, and celery by dicing into 1-inch chunks. Add to a hot skillet with olive oil and saute until tender.
2) Add peas, and cover with vegetable broth. Bring to a boil, then add diced tomatoes.
3) Once stew is cooked, remove from heat. Add miso paste. Important: do not bring to a boil again, as it will kill probiotics in the stew.
4) Serve with warm whole-grain bread and enjoy!
Three Quick and Satisfying Probiotic Snacks
Sometimes, despite eating a perfectly healthy and balanced meal, your stomach just wants a little bit more.
Even if you just ate a few hours ago, your next meal may not be on the horizon for another couple of hours. What’s a hungry person to do?
Eat a snack, of course! Snacks can quiet those pesky stomach pangs, helping you to tackle your hunger without causing you to overeat later on.
These three snack recipes are filled to the brim with gut-healthy probiotics to take the edge off your appetite while keeping you on the path toward a healthy diet.
Cucumber Dill Dippers
If you need a little bit of crunnnch to hold you over before dinnertime, then you’re going to love this snack.
Cucumbers are super filling yet surprisingly light, and the Greek yogurt dip will lend a few grams of satiating protein, as well.
Not only is this recipe easy to whip up in just a couple of minutes, but it’ll also keep your mouth busy. This makes a huge portion, so it’s perfect for volume eaters. Dig in!
1 cup plain Greek yogurt
1 tsp fresh dill
1 tsp fresh garlic
⅛ tsp salt
⅛ fresh cracked black pepper
1) Prepare dip by adding Greek yogurt to a glass bowl (do not use metal, as it can impact the flavor of the dip).
2) Mix in dill, garlic, salt, and pepper. Stir and let chill in refrigerator until flavors mingle.
3) Slice cucumber, and serve with dill dip.
Frozen Greek Yogurt Bites
This snack takes a little bit of planning ahead, but it’s so simple and so worth it.
Just whip it up the night before and throw it into the freezer. Once it’s ready, you can transfer it to an air-tight tub to help prevent it from picking up that freezer funk.
By letting this snack melt in your mouth, you’ll get a satisfying and delicious treat that almost feels like dessert!
1 pound strawberries, cleaned and trimmed
1 cup vanilla Greek yogurt
1) This recipe really could not be easier! Clean and trim strawberries. If preferred, slide onto a skewer.
2) Dip strawberries into the Greek yogurt.
3) Place into freezer until frozen solid. Remove and let sit for five minutes before enjoying!
Iced Latte Frappe
If you find yourself nodding off at your desk, but you don’t want to blow all of your hard-earned dollars on an overpriced frappe drink from your favorite barista, why not try this recipe out?
It combines a little bit of coffee, a little bit of vanilla yogurt, and a touch of cocoa powder to give you a pick-me-up that will make you feel energized, not sluggish.
Plus, this healthy snack recipe costs just a fraction of what you’d pick up from your local coffee shop, saving you tons of money if you make it your go-to afternoon treat!
1 banana, sliced and frozen
1 tsp cocoa powder
1 tsp honey
1 tsp espresso powder
½ cup vanilla Greek yogurt
½ cup low-fat milk
½ cup ice
1) Prepare banana by slicing and placing in freezer.
2) Add frozen banana, cocoa powder, honey, milk, and yogurt to blender. Blend until smooth.
3) Add ice and espresso powder. Blend for ten more seconds, until ice is smooth. Serve in a tall glass and enjoy!
Three Rich & Indulgent Probiotic Desserts
Let’s be honest – a good meal without dessert is simply incomplete.
And while desserts often get a bad rap for being full of bad-for-you ingredients that will pack the pounds onto your waistline… it doesn’t have to be that way!
These three desserts are rich and indulgent, so they’re sure to satisfy your sweet tooth and provide the perfect close to any meal… but they’re secretly healthy and slimming, so there’s no need to feel guilty.
Indulge in these three delicious desserts to stay on track with your healthy lifestyle without depriving yourself!
Strawberry Cashew Butter Cheesecake Bars
These delicious no-bake cheesecake bars are rich, tangy, and surprisingly creamy.
While this recipe is for strawberry cheesecake bars, you can easily sub in your favorite berry, like blueberry, raspberry, or blackberry.
The fresh fruit topping pairs well with the zest and depth of the cheesecake filling and are bound to please!
⅔ cup pecans
⅓ cup walnuts
6 Medjool dates
¼ cup unsweetened coconut flakes
Pinch of salt
(For Cheesecake Filling)
3 cups raw cashews (soaked in boiling water for 2 hours)
¾ cup coconut sugar or xylitol
¾ cup canned coconut milk
¼ cup coconut oil
3 Tbsp lemon juice
½ tsp sea salt
1 cup freeze-dried strawberries
(For Strawberry Topping)
1 ½ cups fresh strawberries
2 Tbsp coconut sugar
½ Tbsp canned coconut milk
1 ½ Tbsp chia seeds
1 Tbsp lemon juice
1) After soaking the cashews, rinse them in cold water and drain them.
2) Line 8×8 baking dish (or muffin pan) with parchment paper (or parchment cups).
3) Add nuts to a food processor and pulse until you have a coarse mixture. Add remaining crust ingredients and pulse until the meal begins clumping.
4) Transfer your mixture to your pan and press down evenly, creating an even, flat base.
5) Next move onto the filling. Add drained cashews and all other filling ingredients (except freeze-dried strawberries) to your food processor. Process until creamy and smooth. Taste once blended. You might want to add more sweetener or lemon juice, depending on your taste.
6) Pour ⅔ of the filling over the crust. Lift the pan and tap down on the counter several times to flatten and release air bubbles.
7) Add freeze-dried strawberries to the rest of the filling. Blend until smooth, then add to the top of the cashew cream mixture. Place in freezer.
8) Rinse your blender, then add the ingredients for the topping to your food processor. Blend until smooth, then add as the last layer for the cheesecake bars.
9) Cover the pan with plastic wrap and foil, then let set in the freezer for 6 hours.
10) Let sit at room temperature for 15 minutes before slicing and serving.
If brownies were your favorite dessert, you’ll love trying out this simple Paleo-friendly version.
These healthy treats can be made in one bowl and are so good, you might even indulge in them for breakfast.
But don’t feel too guilty – they’re healthy, after all!
2 cups almond flour
½ cup unsweetened cacao powder
2 tsp baking powder
½ tsp salt
¼ cup coconut oil
1 cup coconut sugar
½ cup unsweetened almond milk
2 tsp vanilla extract
¾ cup non-dairy chocolate chips (like Enjoy Life)
1) Preheat your oven to 350 degrees. Line an 8×8 baking pan with parchment paper and grease with coconut oil.
2) In a large bowl, sift together almond flour, cacao powder, baking powder, and salt.
3) In another bowl, whisk coconut oil, coconut sugar, eggs, almond milk, and vanilla extract.
4) Pour the wet ingredients into the dry ingredients and mix to combine. Add ½ cup chocolate chips to the batter and stir gently to combine.
5) Pour batter into the pan and spread evenly. Sprinkle remaining chocolate chips on top.
6) Bake for 40 minutes. Let cool for 15 minutes before cutting and serving.
Chocolate Chip Cookies
Sometimes you just want to sink your teeth into some freshly-baked chocolate chip cookies.
Whether you’re baking for a party, special occasion, or simply need a chocolate fix, you won’t believe this mouth-watering chocolate chip cookie recipe is low-carb, good-for-you, and quite delicious!
¾ cup almond butter
½ cup coconut sugar or xylitol
2 Tbsp coconut oil (melted and cooled to room temperature)
2 large eggs
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt (optional)
⅓ dairy-free chocolate chips (like Enjoy Life)
1) Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
2) Add almond butter, coconut sugar or xylitol, and coconut oil to a food processor until thoroughly mixed. Add eggs and process. (You can mix by hand if you prefer, but it will take longer.)
3) Add coconut flour, baking soda, and salt and process until a dough forms. Gently fold in chocolate chips and mix by hand.
4) Line a cookie sheet with parchment paper. Use a cookie scoop or spoon to scoop dough into evenly sized balls on the cookie sheet. Flatten gently with the back of a spoon.
5) Bake for 8-10 minutes until golden brown along the edges. Let cool for 5 minutes. Yields roughly 20 cookies.
One Final Tip to Make ANY Meal a “Probiotic Meal”
These amazing probiotic recipes will do wonders for your gut…
And they’ll help reduce bloating and give you more energy as well.
However… if you want to extend the benefits to anything you eat…
And make sure that you have the only strains of probiotics scientifically-proven to help people lose weight…
Then you’ll definitely want to watch this video from renowned medical doctor Dr. Steven Masley.
Doctor Masley recommends 4 strains of probiotics in particular to help with weight loss.
These work really well especially if “diet and exercise” haven’t worked for you in the past…
And the best part? You don’t have to do anything. Just take them… sit back… and relax… and let the proven probiotics do their thing.
Here’s his video presentation… including where to get all of these probiotic weight loss “superstrains” all in one place: