23 Recipes Full Of Gut-Friendly Foods

PENNE WITH JERUSALEM ARTICHOKES AND CRISPY CHORIZO

Jerusalem artichokes, also known as sunchokes, are subtly flavoured, with a texture somewhere between that of a potato and a water chestnut. Typically, they're enjoyed in a soup or a purée, so pairing them with pasta and crispy sausage is an unusual yet delicious change of pace. On another night, omit the pasta and serve the creamy artichokes and chorizo as a side dish.

Get the recipe here.

SHRIMP & KIMCHI DUMPLINGS

Get the recipe here.

GARLIC & GINGER DRESSING

Get the recipe here.

MEDITERRANEAN YOGURT DIP

This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.

Get the recipe here.

ARTICHOKE, LEEK AND MUSHROOM CANNELLONI

Fresh homemade cannelloni are a cinch to make—all you need to do is cut, fill and roll! Piping the filling onto the pasta makes for a mess- and fuss-free assembly, but feel free to spoon on the filling if you don't have a piping bag on hand. Serve with a mixed green salad.

Get the recipe here.

GARLIC MUSSELS

This dinner will be on the table in 20 minutes.

Get the recipe here.

JERUSALEM ARTICHOKE & POTATO SOUP

Get the recipe here.

OLIVE & ARTICHOKE TOMATO SAUCE

This delicious sauce pairs perfectly with shrimp, mussels or seafood pasta.

Get the recipe here.

SAUSAGE AND LEEK FUSILLI

Cooking the sausage in the pan first helps flavour the entire dish. Adding some of the pasta water at the end helps loosen the sauce and coats the pasta without adding any fat.

Get the recipe here.

WILD MUSHROOM, LEEK AND GRUYÈRE QUICHE

There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.

Get the recipe here.

SUGAR-FREE BANANA NUT BREAD

Get the recipe here.

FIVE-INGREDIENT CHEESY ASPARAGUS TART

Get the recipe here.

SLOW COOKER FRENCH LEEK SOUP

We've swapped beef broth for chicken broth and onions for tender leeks but kept all the flavour in this lighter version of classic French onion soup. When you get home, just toast the baguette, broil the cheese and enjoy!

Get the recipe here.

PORK AND KIMCHI PANCAKES

For these pancakes, you need kimchi made from napa cabbage; it's easy to find in Asian grocery stores or the refrigerated deli section of some supermarkets. Its spicy heat is subtle in these pancakes, so even people sensitive to chilies will enjoy its salty tang. 

Get the recipe here.

GARLIC LABNEH WITH ROASTED TOMATOES & NAAN

Get the recipe here.

ASPARAGUS, MUSHROOM & BACON QUICHE

Get the recipe here.

ROASTED LEEKS WITH PARMESAN

Get the recipe here.

CHORIZO AND ASPARAGUS PASTA

A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty, and speedy pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.

Get the recipe here.

GREEK YOGURT CAESAR SALAD DRESSING

Greek yogurt gives a healthy update to everyone's favourite calorie bomb: Caesar salad dressing. A typical full-fat commercial dressing has about twice the calories and almost three times as much fat per tablespoon. This recipe makes enough for a few salads and will keep in the fridge for up to one week.

Get the recipe here.

GINGER GARLIC PORK CHOPS

Bone-in chops may require some carving, but the superior flavour from the bones makes it more than worthwhile.

Get the recipe here.

STRAWBERRY & GREEK YOGURT TART

Get the recipe here.

SESAME-BREADED FETA & ROASTED ASPARAGUS

Get the recipe here.

BERRY GREEK YOGURT POPS

These sweet-tart pops are a slam dunk with kids. A bit of seedless berry jam (you choose the flavour) adds sweetness and a rich berry colour. If you don't have ice pop moulds handy, use disposable paper cups and wooden sticks; just peel off the cups when you're ready to eat them.

Get the recipe here.