How are you doing today!?
I have been swamped with emails asking for recipe examples that are acceptable on the Cure Your Constipation protocol so today I want to give you some examples of recipes that are accepted on CYC.
As you will see below with these examples, eating to cure your constipation does not have to be some boring and bland culinary experience.
Delicious food is one of the true joys of life, and the CYC protocol is no exception!
Unfortunately, through the eyes of constipation, you no doubt have realized the connection between food and your constipation pain. You may have even gone far enough to form the perception that food is what is causing your pain in the ass problems.
But that’s just what it looks like.
It looks like the earth is still, but you and I are whirling through space at 67,062 mph (107,300 km/h)!!!
Sometimes our perceptions can be a little deceiving can’t they!?
Of course it is not so much the food that causes the constipation problem, it is the inability of our digestive system to do what it needs to do to properly handle what’s being thrown its way. It’s not the digestive systems fault either; it’s wounded and hurt. It had no choice in the matter. Environmental toxins, a poor diet, stress, antibiotic use, and medications have all played their part. Your digestive system may have even been wounded ever since birth, depending on the quality of health your parents inhabited, especially your mother.
So let’s have food heal our digestive wounds… and let’s do it in STYLE!
Some of the ingredients may need to be slightly changed for people with specific dietary needs, but for the majority of people these recipes are 100% fine. These are recipes have been used by people in curing their constipation successfully.
The Perfect Dill Omelettes
Dill, fresh (1/2 large bunch)
Tomatoes, medium (2)
Cheddar cheese, fresh, grass-fed, organic (4oz.)
Eggs, pastured (6)
Sour Cream, grass-fed, organic (1.5 T)
Butter, grass-fed, organic (1.5T)
Black pepper, freshly ground
1. Rinse and pat the dill dry. Roughly chop.
2. Chop the tomatoes into 1/2-inch pieces.
3. Grate the cheddar cheese. Have the dill, tomato, and cheese set aside in their own bowls.
4. In a mixing bowl, beat 3 eggs well with salt and pepper. Add 1 tablespoon of sour cream.
5. Heat the butter in stainless steel skillet over medium-high heat until hot. Add the eggs.
6. Pour eggs into the hot pan and immediately begin stirring the eggs with the back of a fork, while vigorously shaking the pan with the other hand. While stirring, the uncooked portion of the eggs will seep into the open sections of the pan, evenly cooking the eggs. Stop shaking and stirring once the eggs have begun to set but are still very moist in appearance, you don’t want gaps in your omelette (this stage is very quick, maximum 30 seconds). If your eggs begin to brown you have cooked them too long.
7. When the egg solidifies, add 1/4 (1 oz) of the grated mozzarella, 1/4 of the tomatoes, and 1/4 of the basil down the center of the omelette.
8. Once the cheese has melted and the egg is cooked all the way, flip one side of the omelette on top of the other with your spatula and cook for about 20 seconds. Flip the entire thing onto the other side and so the same. By now you should have reached a perfect golden color on the outside of the omelette. Don’t worry if your omelette doesn’t stay together — just do the best you can. Perfect omelettes take practice — but they taste good, no matter how messy they look.
9. Slide the omelette onto a plate, garnish with extra diced tomato and a sprinkle of dill.
10. Repeat the above steps for the 2nd omelette.
Beautiful Blueberry Muffins
3 Eggs, pastured
2 Tbsp butter, grassfed
2 Tbsp coconut milk
2 Tbsp honey, preferably raw honey
8 oz organic fresh or frozen blueberries
1/4t sea salt
1/4 tsp vanilla, organic, additive-free
1/4 cup coconut flour
1/2 tsp baking soda
1. Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Drain blueberries and dry with paper towels. Add to batter with a spoon.
4. Pour batter into muffin cups. Bake at 400 degrees F (205 C) for 15 minutes.
2 Tbsp olive oil and/or butter
3 pounds chicken – thighs, drumsticks are fine
1 large yellow or white onion
2 lemons, ideally organic
2 garlic cloves
1 Tbsp paprika
1 tsp ground cinnamon
1 tsp ground ginger
1/4 cup honey
2 cups chicken stock, ideally homemade
3/4 cup green olives (drained of liquid)
Freshly ground black pepper
1. Add butter/olive oil to your large cast iron skillet or cooking pan and heat over low to medium-low heat.
2. Add chopped onion. Cook until soft.
3. Cut chicken into bite-sized pieces.
4. Set burner to high and add chicken to pan. Sear until slightly browned. Turn down the heat.
5. Cut lemons in half. Squeeze 2-3 tablespoons worth of juice and set aside. Cut lemons into small slices.
6. Add sliced lemons, crushed garlic, paprika, cinnamon, ginger, and honey to pan and mix.
7. Add chicken stock and bring to boil. Sprinkle with sea salt and freshly ground black pepper.
8. Once boiling, reduce heat to low and cover.
9. Cook for 45 minutes.
10. Transfer chicken to bowl or plate.
11. Add olives and 2 tablespoons lemon juice to tagine.
12. Set heat to high. Bring to a boil and cook uncovered until it reduces 2/3 to 3/4.
13. Season to taste with salt and pepper.
14. Add chicken back to the tagine and serve over brown rice or whole wheat couscous (if using couscous, soak overnight with water and whey or couscous).
Best in health,
What do you think of the meals? Do you have any meals that are SAFE for you that you love? Comment below…