Healthy Summer Holiday Recipes to Support Gut Health

Cinnamon Festive Spritz (alcohol free) |🍊

Serves 1
This hydrating, refreshing Spritz is an absolute favourite during the festive season. Apple cider vinegar is a fermented elixir revered by naturopaths. The combination of cinnamon and orange add a delightfully sweet and cheerful Christmas vibe. 

Ingredients:

• 1 Cinnamon quill 
• 15 mL spiced apple cider vinegar (I love Gaga's Soul Tonic)
• 2-3 drops orange essential oil (I used Young Living)
• Orange or Grapefruit peel and slices (can use any citrus)
• Sparkling or Soda water
• Ice

Method:

• Fill your favourite glass with crushed ice.
• Add spiced vinegar and orange oil then top with bubbly water.
• Garnish with citrus and a whole cinnamon quill.
• Tip: Use the cinnamon quill to stir well and disperse the orange oil. The flavour will infuse and radiate a delicious uplifting aroma synonymous with Christmas!

Edamame Pasta Salad with Green Glow Dressing (avocado-based) |🥗

Serves 2
Packed with nutritious greens, healthy fats, vegetarian proteins and gut-loving broth; this Pasta Salad is quick, easy and full of flavour. 

Ingredients:

Green Pasta:

• 100 g (2 cups cooked) edamame pasta (I love Slendier Natural Organic Edamame Bean Fettuccine)
• 2 Zucchinis prepared as zoodles (I use my KitchenAid spiraliser attachment to create zoodles but you can use any device or omit and double the edamame pasta quantity)
• 1-2 cups broccoli florets

Green Glow Dressing:

• ½ avocado
• 100 g Cottage Cheese (I love Barambah Organics – the texture and nutritional profile are excellent)
• 100 g baby spinach and/ or rocket
• 1 bunch basil leaves (approx. 2 cups)
• 2 tablespoons nutritional yeast
• 2-3 cloves garlic
• 1 teaspoon onion powder
• 1 tablespoon broth (I used Best of the Bone Broth Concentrate – Organic Ginger, Turmeric & Pepper. Vegetable or other broths will also work)
• 2 tablespoons lemon juice
• Salt and pepper to taste

Garnishes (optional):

• Edamame beans
• Chilli flakes
• Cherry tomatoes (cut into quarters)
• 2 tablespoons lemon zest

Method:

• Boil the edamame pasta for 5 minutes until cooked, then drain water.
• Pre-heat pan and stir-fry the zoodles and broccoli florets until tender.
• Combine all Green Glow Dressing ingredients and blend until smooth.
• Turn stovetop to lowest heat and combine all Green Pasta ingredients and Green Glow Dressing in the pan. Stir until well combined and so the dressing is warmed throughout.
• Divide into 2 bowls and top with garnishes of your choice. I love adding lemon zest for extra freshness, as well as edamame beans, chilli flakes and cherry tomatoes for the ultimate Christmas colour toppings. 

Baked Nut Crusted Fish with Zesty Greens |🐟

Serves 2
A healthy-take on battered fish, this oven-baked alternative uses fibre-rich nuts and seeds instead of deep-fried beer batter. Herbs, spices and nutritional yeast add a delicious flavour boost. Served with zesty greens, this is a wholesome yet light summer meal for the whole family. 

Ingredients:

• 2 fillets white fish

Healthy Nut Crusting:

• 1 tablespoon hemp seeds
• 2 tablespoons flax or almond meal
• 1 tsp garlic powder
• 1 tsp dill or parsley (or your favourite herb)
• 2 tablespoons nutritional yeast (dairy free) or finely grated parmesan cheese
• Chilli flakes to taste
• Sea salt
• Pepper
• 1 egg

Zesty Greens:

• 3 cups of greens: Broccolini, Green beans, Snow peas, Asparagus 
• 1 tablespoon lemon zest
• Sprinkle salt, pepper and Chilli flakes
• 1 teaspoon extra virgin olive oil (EVOO)
• 2 cloves minced garlic (I used smoked)
• 1 tablespoon crushed almonds

Method:

• Preheat oven to 180 degrees Celsius.
• Line a baking tray large enough for your fish.
• In a shallow bowl lightly whisk one egg.
• Combine all Nut Crusting ingredients and spread thinly onto a shallow dish.
• Dry fish fillets to remove any moisture.
• Dip fish fillets in egg to coat, then immediately coat with the Nut Crusting and lightly spray tops with olive oil.
• Place baking dish in the oven and cook for 15-20 minutes until the Nut Crusting is a golden crispy brown and the fish fillets are still juicy but cooked through.
• Whilst the fish is baking, steam all greens to your liking.
• Add the EVOO, minced garlic, salt, pepper and chilli flakes to the green and lightly toss. Top with lemon zest and crunchy crushed almonds. 
• Serve the Baked Nut Crusted Fish with Zesty Greens and fresh lemon wedges, then enjoy! 

Healthy Protein Pancakes with Seasonal Summer Fruits |🥞

Serves 2
Pancakes are especially enjoyable when you can savour them over slow mornings during the holidays. These pancakes taste delicious and are a nutritional powerhouse. Rich in protein, antioxidants, fibre, complex carbohydrates, prebiotics, vitamins, minerals and healthy fats - they will keep you satiated for hours!

Ingredients:

Pancake Ingredients:

• 2 eggs
• 2/3 cup butternut pumpkin (cooked. I bake mine so it has a caramelised flavour)
• 2 scoops collagen peptides (I like Protein Supplies Australia Vanilla Collagen Peptides and Chief Collagen Protein)
• 2 heaped teaspoons baking powder
• 200 g cottage cheese (I love Barambah Organics - texture and nutritional profile are unparalleled)
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 3-4 tablespoons rolled oats
• Monk fruit (optional add on if you have a sweet tooth. I use Morlife Organic Monk Fruit)

Toppings:

• Summer Fruits (your favourite berries, mango, peaches or stone fruits)
• Yoghurt (I used Meredith Dairy Natural Goat Milk Yoghurt. Use your favourite dairy, coconut or other plant-based yoghurt)
• Seeds/ nuts for crunch (I love Adelia Fine Foods Keto Granola but any nuts or seeds can be used)
• Sprinkle of cinnamon
• Lemon zest

Method:

• Combine all pancake ingredients in a bowl and blend until smooth. 
• Pre-heat your pan to medium heat and add some butter or oil.
• Add 2 tablespoons of batter per pancake to the hot pan. It’s important not to ladle too much batter so that each pancake has space in the pan and is easier to flip. 
• Cook for a few minutes until the pancake bubbles on top then flip. Cook for another couple of minutes until both sides are golden brown.
• Serve pancakes on plates and top with a generous dollop of yoghurt, summer fruits and crunchy nuts and seeds; or any of your favourite toppings.
• Tip: the quantity of oats can be adjusted to achieve the ideal consistency based on the collagen brand you use. If the batter is too runny, add more oats. 
  

About the Author | 💚

Hi, I’m Abbie – a naturopath, nutritionist, herbalist, wellness and nature lover. 

Graduating from university almost 20 years ago, I have spent my career supporting brands to develop and market effective and compliant health products through my companies Regulatory Training Direct and Natural Product Centre.

Despite not working in clinical practice, naturopathic principles are a huge part of my life. Nutrition is an essential cornerstone to health, and I love cooking nourishing tasting meals that help my family look, feel and perform at our best.

I currently live in a small seaside town in Australia with my husband and beloved fur-baby. We spent years living abroad so my home cooking tends to be globally inspired intuitive fusions with a naturopathic twist.

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