We are a family with a history of digestion issues, food intolerances, bloating, constipation and general discomfort after we eat. I don’t think we are in the minority, given today’s chemical-laden, carbo-heavy diets.

Recently, after a bout of illness myself, I decided to resurrect Painfree Eating to record some of the recipes I’m concocting, (often with the help of the Web) to keep my body inflammation free (as best I can).

It’s also to help my daughter who has been diagnosed with SIBO (Small Intestine Bacterial Overgrowth). Not all of the recipes are friendly for her as she is also fructose intolerant. But I’ve found you can often modify a recipe to be onion and garlic free and make it tastier in other ways.

These recipes are not in anyway medically advised, even where they stem from what some medical folk have recommended.

I’ve found eating a medium protein, good fat diet with minimal carbs, sometimes none at all, and no sugar has eased many of my digestive issues. Over six months I lost a necessary eight kilos and it has stayed off.  So, it if works for you that will be fantastic.  If you have a serious gut issue though, please consult a doctor who knows something about SIBO or irritable bowel.

Increasingly, alternative medical folk and doctors are taking more notice of what we eat, and of the brain gut connection.  There are a series of articles and webinars about this and about eating foods that lower the inflammation in your body.  I will share them with you as I find them.

Home grown stuffed zucchini

Making stuffed Zucchini out of your home grown crop is a simple…
mango and pomegranate salad

Mango and pomegranate salad with Italian-style pork burgers

This delicious mango and pomegranate salad does a grand…

Crunchy seed spinach salad

This spinach salad is best made from garden fresh English…

SIBO friendly choc-top slice

This is a SIBO friendly recipe with NO sugar, flour, gluten or…

Green goodness in a glass

A client introduced me to this goodness one day. For eight…

Race Day Salad

As pretty as a hat and infinitely more edible. Ingredients 1/4…