This Is What a Gut Health Coach Keeps Stocked in Her Fridge

“My entire fridge is like a giant science experiment with fermented foods. These are fermented radishes that I made from scratch. To make them: I cut up a raw radish, soaked the slices in a a salt water solution, keep them on the counter for a couple of weeks to ferment (until the flavor is strong enough), then move them to the fridge.”

“I work out pretty intensely, so I put a splash in with my ‘plain’ water after I exercise to help with electrolyte balancing. Sometimes I like to add chia seeds in there which helps our body absorbs the water.”

“Sometimes I make my own bone broth, other times I buy pre-made bone broth to save time. I like to heat up this One Whole Life Turkey Bone Broth Elixir in a pot, grate some garlic or ginger into the broth, add some greens, and then crack an egg into it. It’s a great protein-packed last-minute meal.”

“Lavender peach and hibiscus refresher are my two favorite kombucha flavors. Instead of drinking the full bottle in one sitting, I’ll pour four to six ounces of it into a glass and then fill the rest of the glass with sparkling water for an afternoon pick-me-up.”

“Boiled eggs are such a great snack for when I’m home from work and hungry, but it’s not yet time for dinner.”

“I’m part of a CSA (community supported agriculture). This year I did the veggie share so once a week I get a delivery with veggies such as lettuce, roasted carrots, squash, arugula, bok choy, herbs, and fennel.”

“The Power Parfait (like a smoothie) is a perfect vehicle for superfoods. So I always keep Siggi’s yogurt on hand for my power parfaits. Each day is a little different because I like to switch up the fruit and granola, but the formula remains the same: yogurt, oats, chia seeds, small scoop of protein powder, nut milk, chopped fruit or berries, and granola.”

“I often tell people that meal prep saves lives. My two go-tos are egg muffins and veggie curry. Sometimes I’ll meal prep on Sunday afternoons, but other times I’ll wait until Monday evenings if I know I’ll have time in my schedule.”

“I eat a lot of vegetables and plant-based proteins. Tempeh is one of our favorite. I like to cube the tempeh and cook it in coconut oil. The texture is awesome.”

“My two year old daughter loves this. It tastes like cow’s milk, but has a slight tang and is easier to digest.”

“These pretty babies are squash blossoms. I like to pan fry them with coconut oil, salt, and pepper. You can also stuff them with cheese!”

“Tahini tastes great on roasted veggies, so I always keep it on hand. I don’t have a particular brand preference, but I like to make sure it’s as raw, free, and additive-free as possible.”

“I always keep these three on hand. Garlic is antimicrobial, ginger is great is for digestion, and lemon helps balance the pH of your body. I’ll add them to the top of my salads, soups, and smoothies.”