Gut Friendly Lunch Recipes

If you’re looking to give yourself some TLC and get back on track with your health from the inside out this year, SWIISH’s 21-Day Gut and Skin Cleanse is an awesome place to start. Their comprehensive e-book makes it super simple to get on board… and the best bit? It’s all about nourishment, not deprivation! Where do we sign up? To give you a taste of what to expect, the team at SWIISH has shared three super easy and delicious healthy lunch recipes you and your gut will love.

No-Cook Al-Desko Noodle Soup

Serves 2, gluten-free, dairy-free, nut-free, vegetarian, vegan

Ingredients:

100g mushrooms, thinly sliced1 bunch bok choy, thinly sliced into strips 100g vermicelli rice noodles 4 spring onions, sliced 2 stock cubes (chicken, vegetable or beef)2 tbsp miso paste 160ml water per bowl2 tbsp soy sauce (use tamari if GF)2 tbsp rice vinegar 1 lime (optional)

Method:

Split the mushrooms, bok choy, rice noodles and spring onion into two separate bowls/containers. Add a stock cube and 1 tbsp of miso paste to each.Store in the fridge until ready to eat. When ready, add 160 ml of boiling water. Add 1 tbsp of soy sauce and 1 tbsp rice vinegar into each. Microwave each bowl/container for 2 minutes. Stir and add a fresh squeeze of lime juice (optional).

10-Minute Mediterranean Chickpea Salad

Serves 2, gluten-free, nut-free, vegetarian

Ingredients:

400g canned chickpeas, drained and rinsed2 cucumbers, diced2 red capsicums, diced1 punnet cherry tomatoes, halved1 red onion, diced250g Danish feta, crumbled½ bunch mint, finely chopped

Dressing:

¼ cup olive oil 1 lemon, zested and juicedSalt and pepper, to taste

Method:

Make the dressing by combining the ingredients. Add all the salad ingredients to a bowl. Drizzle salad dressing over the salad.

The Infamous Tunacado Toastie

Serves 2, dairy-free, nut-free

Ingredients:

2 x 95g canned tuna, drained½ cup mayonnaise1  tbsp lemon juice½ red onion, finely diced2 tbsp jalapeños, diced1  tbsp American mustardSalt and pepper, to taste 1 tbsp coriander, chopped (optional) 4 sourdough slices¼ cup pesto1 avocado, sliced1 tomato, sliced½ cup chipotle aioli or chipotle mayonnaise

Method:

Prepare the tuna filling. To a bowl, add the tuna and mash it well. Add the mayo, lemon juice, red onion, jalapeños, mustard, salt & pepper and coriander. Mix together well.Toast sourdough slices. On one side of the bread, add a layer of pesto, then avocado, next tomato and then the tuna mixture. Add chipotle mayo on the other slice of bread and close the sandwich. Cut in half and serve.

After some more recipe inspo? Anjum Anand shares with us his best Indian street treats. Or if you’re more of a seafood lover, take a squiz at our super easy seafood recipes.