Gut Health Recipe Book _ Canada

Table of Contents 

03. 

05. 

07. 

09. 

11. 

13. 

15. 

17. 

19. 

21. 

Gut Healing Smoothie 

Kefir Berry Smoothie 

Sweet Potato Toast with Avocado 

& Sauerkraut 

Blueberry Coconut Kefir Oatmeal 

Meatballs with Sriracha Cream Sauce 

& Curried Cabbage 

Lemon Ginger Tea 

Kale & Tempeh Salad 

Pressure Cooker Squash 

& Pear Soup 

Zucchini Alfredo with Tumeric Chicken 

Kimichi Cauliflower Rice 

Blueberry Coconut 

Kefir Oatmeal 

23. Love My Guts Health Bundle

Gut Healing Smoothie 

1 Serving 5 Minutes 

INGREDIENTS: 

1 1/4 cups Water (cold) 

1 cup Kale Leaves 

DIRECTIONS: 

01 

Place all ingredients in your blender and blend 

until smooth. Pour into a glass and enjoy! 

1/4 Avocado (peeled and pit removed) 

1/2 Banana (frozen) 

1 1/2 tsps Chia Seeds 

1 tbsp Ground Flax Seed 

2 tbsps Hemp Seeds 

Kefir Berry Smoothie 


INGREDIENTS: 

1 1/2 cups Frozen Berries 

1 cup Plain Kefir 

1/2 Banana (medium) 

1 tbsp Sunflower Seed Butter 

DIRECTIONS: 

01 

Place all ingredients in your blender and blend 

until smooth. Pour into a glass and enjoy! 

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Sauerkraut Egg Cups 

6 Servings 25 Minutes 

INGREDIENTS: 

1 1/2 tsps Extra Virgin Olive Oil 

5 Egg (whisked) 

1 cup Sauerkraut (drained) 

2 tbsps Plain Coconut Milk (from the carton) 

DIRECTIONS: 

01 

02 

03 

Preheat the oven to 375 F (190 C). Grease a muffin 

pan with the olive oil or use parchment muffin liners. 

In a bowl, whisk together the eggs, sauerkraut, and 

coconut milk. Pour the mixture into the muffin 

pan, almost to the top of each compartment. 

Bake in the oven for 20 to 25 minutes or until the egg 

cups are golden brown and cooked through. Enjoy! 

4. 

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Sweet Potato Toast with Avocado & Sauerkraut 


INGREDIENTS: 

2 Sweet Potato (small, ends trimmed, 

sliced lengthwise) 

1 Avocado (peeled and mashed) 

1 cup Sauerkraut (drained) 

1/3 cup Sauerkraut 

1/4 tsp Sea Salt 

01 

02 

DIRECTIONS: 

Pop the sweet potato slices into the toaster 

and toast two to three times. If you do not 

have a toaster, set your oven to broil and 

bake on a sheet for 3 to 6 minutes per side, or 

until golden brown. 

Top the sweet potato toasts with mashed 

avocado and sauerkraut. Season with sea 

salt. Enjoy! 

MAXLIVING.COM 5.

Immunity Boosting Bone Broth 

4 Servings 12 Hours 

INGREDIENTS: 

1 Whole Chicken Carcass (about 2 lbs of 

bones) 

1 Carrot (peeled and chopped) 

1 Yellow Onion (diced) 

2 stalks Celery (chopped) 

3 Garlic (cloves, halved) 

1 tbsp Apple Cider Vinegar 

1 tsp Sea Salt 

1 cup Parsley (chopped) 

6 cups Water 

01 

02 

DIRECTIONS: 

Place the bones in the slow cooker. Add all 

remaining ingredients. Set slow cooker to low 

and let cook for at least 12 hours. 

After 12 hours, strain the broth through a strainer 

or mesh sack. Discard the vegetables that you 

strained out. Allow broth to cool. Once cool, 

remove the layer of fat that forms on the top 

and discard or save it for future cooking. Freeze 

broth until ready to use. 

6. 

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Blueberry Coconut Kefir Oatmeal 


INGREDIENTS: 

2/3 cup Quick Oats 

1 tbsp Chia Seeds 

1 tsp Cinnamon 

1 1/3 cups Plain Kefir 

3/4 cup Blueberries (fresh or frozen) 

1 tbsp Unsweetened Shredded Coconut 

DIRECTIONS: 

01 

In a jar or mixing bowl, combine the oats, chia 

seeds, cinnamon and kefir. Divide into bowls and 

top with blueberries and shredded coconut. Enjoy! 

MAXLIVING.COM 7.

Cream of Celery & Asparagus Soup 


INGREDIENTS: 

2 tbsps Coconut Oil 

1 Yellow Onion (chopped) 

6 stalks Celery (chopped) 

3 Garlic (cloves, minced) 

4 cups Water 


1/2 tsp Black Pepper 

3 cups Asparagus (woody ends snapped off) 

1/2 cup Hemp Seeds 

4 cups Baby Spinach 

01 

02 

03 

DIRECTIONS: 

Heat coconut oil in a large stock pot over 

medium heat. Add yellow onion and celery. 

Saute for 5 minutes or until veggies are 

slightly softened. Add minced garlic and 

saute for another minute. 

Add water, sea salt and black pepper to the 

stock pot. Cover and bring to a boil then reduce 

to a simmer. Remove lid and set asparagus on 

top. Cover and let steam for 5 minutes or until 

bright green. 

Add hemp seeds and baby spinach to your 

blender. Pour soup over top and puree. Ladle 

into bowls. Enjoy! 

8. 

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Meatballs with Sriracha Cream Sauce 

& Curried Cabbage 


INGREDIENTS: 

1 lb Extra Lean Ground Beef 

1 1/2 tsps Sea Salt (divided) 

8 cups Napa Cabbage (chopped) 

3 tbsps Extra Virgin Oil 

1 1/2 tbsps Curry Powder 

1 1/2 cups Canned Coconut Milk 

3 tbsps Sriracha 

2 tbsps Water (optional) 

01 

02 

03 

04 

05 

DIRECTIONS: 

Preheat the oven to 350 F (177 C) and line a baking 

sheet with foil. 

In a mixing bowl, use your hands to combine the 

ground beef and 1/3 of the salt. Divide and form 

into meatballs about 1 1/2 inches in diameter. 

Transfer to the baking sheet. 

In a separate baking dish, combine the cabbage, 

olive oil, curry powder and 1/3 of the salt. Add the 

meatballs and cabbage to the baking sheet and 

cook in the oven until the beef reaches an internal 

temperature of 160 F (71 C), about 15 to 20 minutes. 

Meanwhile, combine the coconut milk, sriracha and 

remaining salt in a small pot over medium-low heat. 

Cook until just warmed through and there are no 

clumps of coconut milk left. If needed, add water 

one tablespoon at a time if the sauce is too thick. 

Divide the meatballs and cabbage onto plates 

or into containers if on-the-go. Top the meatballs 

with the sriracha cream sauce. Enjoy! 

MAXLIVING.COM 9.

Turmeric Latte 


INGREDIENTS: 

1 1/2 tsps Ginger (grated) 

1/2 cup Organic Coconut Milk (canned) 

1/2 cup Water 

1/2 tsp Turmeric (powder) 

1/4 tsp Cinnamon 

1/4 tsp Stevia Powder (or to taste) 

3/4 tsp Coconut Oil 

DIRECTIONS: 

01 

02 

Grate the ginger then squeeze the juice out 

of it into a saucepan. Discard the pulp. Add 

the remaining ingredients to the saucepan 

and place over medium heat. Heat through for 

about 3 to 5 minutes, not letting it come to a 

boil. Whisk continuously. 

Carefully transfer into a mason jar and seal with a 

lid. Shake vigorously for about 30 seconds, or until 

a foam starts to form. (Note: You can also use a 

blender for this step, but the turmeric can stain the 

blender cup.) Pour into glasses through a sieve and 

enjoy! 

10. 

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Lemon Ginger Tea 


INGREDIENTS: 

2 1/2 cups Water 

3 tbsps Ginger (peeled, sliced) 

1/2 Lemon 

01 

02 

DIRECTIONS: 

Add the water and ginger slices to a small pot 

and bring to a boil. Lower the heat and let it 

simmer for about 5 minutes, or longer if you 

prefer a spicier drink. 

Squeeze the lemon juice into the ginger tea and 

garnish with any the slices or rind (optional). Divide 

into mugs and enjoy! 

MAXLIVING.COM 11.

Sauerkraut and Vegetable Soup 

6 Servings 1 Hour 

INGREDIENTS: 

3 cups Sauerkraut 

2 tbsps Avocado Oil 




2 Carrot (peeled, chopped) 

2 cups Celery Root (peeled, cubed) 

3/4 cup Parsley (roughly chopped) 

6 cups Vegetable Broth 

1 Bay Leaf 

01 

02 

03 

DIRECTIONS: 

Rinse the sauerkraut well and wring out the 

excess liquid using a kitchen towel or paper 

towel. Set aside. 

Heat the oil in a large pot over medium heat. 

Add the onion and cook until it begins to soften, 

about 5 minutes. Add the garlic and salt and 

cook for another minute. Add the carrots, celery 

root, parsley and sauerkraut. Stir to combine 

then add the vegetable broth to the pot along 

with the bay leaf. 

Bring the soup to a gentle boil then reduce the 

heat to simmer for 40 to 45 minutes or until the 

vegetables are tender. Serve and enjoy! 

12. 

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Kale & Tempeh Salad 


INGREDIENTS: 

2 tbsps Coconut Aminos 

1 tbsp Balsamic Vinegar 

1 tsp Chili Powder 

1/2 tsp Smoked Paprika 

1/4 tsp Sea Salt (divided) 

7 1/16 ozs Tempeh (cut into slices) 

3 tbsps Lemon Juice 

2 tbsps Water 

2 tbsps Tahini 

1/8 tsp Garlic Powder 

8 cups Kale Leaves (finely chopped) 

2 tbsps Hemp Seeds (optional) 

DIRECTIONS: 

01 Preheat the oven to 375 F (190 C). Line a baking 

sheet with parchment paper. 

02 

03 

04 

05 

In a zipper-lock bag or shallow bowl, mix the 

coconut aminos, vinegar, chili powder, paprika 

and half of the salt together. Add in the tempeh 

and let it marinate for 10 to 15 minutes. 

Arrange the tempeh in an even layer on the 

baking sheet. Bake for 18 to 20 minutes, flipping 

halfway through. Remove from the oven and let 

it cool slightly, then crumble it into small pieces. 

Meanwhile, in a large mixing bowl combine the 

lemon juice, water, tahini, garlic powder and 

the remaining salt. Add the kale to the dressing 

and toss to coat well. 

Divide the salad between bowls and top with 

tempeh and hemp seeds. Enjoy! 

MAXLIVING.COM 13.

Turmeric Beef Stew 


DIRECTIONS: 

INGREDIENTS: 

1 lb Top Sirloin Steak 

1 tbsp Tapioca Flour 



1 1/2 tbsps Extra Virgin Olive Oil 

2 Carrot (medium, chopped) 

1 Yellow Potato (large, chopped) 

1 tsp Turmeric (ground) 

1 tsp Coriander (ground) 

1 tsp Cumin (ground) 

1 tsp Ground Ginger 

2 cups Beef Broth 

4 stalks Green Onion (green parts only, choppedd) 

1/2 cup Cilantro (chopped) 

01 

02 

03 

04 

05 

06 

Cut steak into 1-inch cubes. Transfer to a mixing 

bowl with tapioca flour, salt and pepper. Toss 

until the steak is well coated. 

Heat oil in a dutch oven or large pot 

over medium-high heat. Add the beef 

and brown it on all sides. Remove the 

beef from the pot and set aside. (Adjust 

the heat as necessary when browning the 

steak to prevent the bottom of the pot from 

burning. You may need to do the browning in 

batches.) 

Add the carrots and potatoes to the pot along 

with the turmeric, coriander, cumin and ginger. 

Stir frequently for 2 to 3 minutes. If the spices 

start sticking to the bottom of the pot add two 

tablespoons of water to help them along. Add 

the browned beef back to the pan. 

Add the broth to the pot, being sure to scrape 

the browned bits off the bottom. Cover with a 

tight-fitting lid, reduce heat to medium-low 

and let simmer for 20 minutes. 

Remove the lid and stir in the green onions and 

cilantro. Continue to simmer uncovered for 10 

minutes. Taste and season with additional salt 

and pepper, if needed. 

Divide into bowls and enjoy! 

14. 

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Pressure Cooker Squash & Pear Soup 


INGREDIENTS: 

4 cups Butternut Squash (peeled, chopped) 

3 Garlic (cloves) 

2 Pear (peeled, seeds removed, roughly chopped) 

1 Carrot (chopped) 


1 tbsp Fresh Sage (optional) 


2 cups Vegetable Broth (plus more if needed) 

01 

02 

03 

04 

DIRECTIONS: 

Add all of the ingredients to the pressure cooker 

and close the lid. 

Set to “sealing”, then press manual/pressure cooker 

and cook for 10 minutes on high pressure. Once it is 

done, release the pressure manually. Remove the lid 

carefully and let the soup mixture cool slightly. 

Using a hand blender, puree the soup until 

smooth. Add additional broth if needed until the 

desired consistency is reached. 

Divide between bowls and enjoy! 

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15.

Spaghetti Squash Chicken Chow Mein 

4 Servings 1 Hour 30 Minutes 

INGREDIENTS: 

1 Spaghetti Squash 

2 tbsps Avocado Oil 

1 Yellow Onion (medium, diced) 

4 stalks Celery (sliced diagonally) 

4 cups Coleslaw Mix 


1 tbsp Ginger (peeled and grated) 

1 1/2 tsps Coconut Oil 

1 lb Extra Lean Ground Chicken 

1/4 cup Coconut Aminos 

DIRECTIONS: 

01 Preheat the oven to 350 F (177 C) and slice the 

spaghetti squash in half. Place cut-side down on 

a baking sheet and bake in the oven for about 60 

minutes or until it can be easily pierced with a fork. 

When done, remove from oven. Turn over and let 

cool slightly. 

02 

03 

04 

While the spaghetti squash is cooling, heat the 

avocado oil over medium heat in a large skillet 

or wok. Add the onion, celery, coleslaw mix, garlic 

and ginger, stirring to combine. Cover and cook for 

about 10 minutes, stirring occasionally. 

In a separate pan, melt the coconut oil and brown 

the ground chicken. 

Carefully scoop the flesh out of the spaghetti squash. 

Add the spaghetti squash and the chicken to the pan 

with the sauteed veggies. Pour the coconut aminos 

over everything and mix well. Divide between bowls. 

Enjoy! 

16. 

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Zucchini Alfredo with Tumeric Chicken 


INGREDIENTS: 

2 Zucchini 

1 tbsp Extra Virgin Olive Oil 

8 ozs Chicken Breast (sliced) 

1 tsp Turmeric 

1 tsp Italian Seasoning 

Sea Salt & Black Pepper (to taste) 

1 Avocado (peeled and pit removed) 

1 cup Canned Coconut Milk (full fat) 

1 /2 Lemon (juiced) 

DIRECTIONS: 

01 Spiralize the zucchini or use a julienne peeler 

to create noodles. Set aside. 

02 

03 

04 

05 

In a large frying pan, heat the olive oil over 

medium heat. Add the chicken to the pan and 

sprinkle it with the turmeric, Italian seasoning 

and sea salt and pepper to taste. Saute for 7 to 

10 minutes, or until cooked through. 

While the chicken is cooking, make the avocado 

cream sauce by combining the avocado, coconut 

milk, lemon juice and sea salt and black pepper 

to taste in a blender or food processor. Blend until 

smooth and creamy. 

Once the chicken is cooked through, transfer it to a 

plate then add the zucchini noodles back into the pan. 

Saute the noodles for 1 to 2 minutes or until soft and 

warmed through. Add the avocado cream sauce into 

the pan and stir until well mixed and warmed through. 

Divide the creamy zoodles between plates, and top 

with chicken. Enjoy! 

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17.

Lentil Tahini Burgers with Sauerkraut 


INGREDIENTS: 

1 1/3 cups Green Lentils (cooked, drained and 

rinsed) 

2 tbsps Tahini 

1/4 tsps Sea Salt 

1 1/2 tsps Apple Cider Vinegar 

1/4 head Green Lettuce (separated into leaves 

and washed) 

2 tbsps Unsweetened Coconut Yogurt 

1/4 cup Sauerkraut 

01 

02 

03 

04 

DIRECTIONS: 

Preheat the oven to 350 F (177 C) and line a 

baking sheet with parchment paper. 

In a food processor or blender, combine the 

lentils, tahini, salt and apple cider vinegar. 

Form the mixture into patties using about 1/4 

cup of the mixture for each patty. Bake for 20 

to 25 minutes or until warmed through and firm. 

Remove the burgers from the oven. Serve on a 

bed of lettuce and top with coconut yogurt and 

sauerkraut. Enjoy! 

18. 

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Kimichi Cauliflower Rice 


INGREDIENTS: 

1/2 head Cauliflower (medium, chopped 

into florets) 

1 1/2 tsps Coconut Oil 

1 cup Kimichi (liquid drained off) 

1 tbsp Tamari 

1 1/2 tsps Apple Cider Vinegar 

1 tbsp Unsweetened Shredded Coconut 


1 tbsp Sesame Seeds 

1 tbsp Avocado Oil 

1 1/2 stalks Green Onion (chopped) 

1/2 cup Frozen Peas (thawed) 

2 Egg 

DIRECTIONS: 

01 

02 

03 

04 

Use a food processor to process your cauliflower 

florets into a rice-like consistency. Transfer to a bowl 

and set aside. 

Heat coconut oil in a large skillet over medium 

heat. Add kimchi and cauliflower rice then saute 

for 5 minutes. Add in tamari, apple cider vinegar, 

black pepper, sesame seeds, avocado oil, green 

onion and green peas. Stir well to mix and saute 

for another 2 to 4 minutes or until heated through. 

Reduce heat to lowest setting. 

In a separate frying pan, fry your eggs. 

Divide kimchi fried rice between bowls and top 

with a fried egg. Enjoy! 

MAXLIVING.COM 19.

Sauerkraut Crusted Salmon with Greens 


INGREDIENTS: 

1/4 cups Sauerkraut 

2 tbsps Whole Grain Mustard 

12 ozs Salmon Fillet 

2 tsps Avocado Oil 

4 cups Mixed Greens 

1/2 Cucumber (sliced) 

01 

02 

03 

DIRECTIONS: 

Preheat the oven to 375 F (190 C). 

In a bowl, mix together the sauerkraut and mustard. 

Spread over the flesh side of the salmon and press 

down firmly. 

Heat the oil in a cast-iron or oven-safe pan over 

medium-high heat. Cook the salmon flesh side 

down for eight minutes. Flip the salmon over. 

Transfer the pan to the oven and bake for an 

additional eight minutes. 

04 

Divide the mixed greens and cucumbers onto 

plates. Top with the salmon and enjoy! 

20. 

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Vanilla PurePath Protein Pancakes 


INGREDIENTS: 

2 Banana (plus extra for topping) 

4 Egg 

1 serving Vanilla PurePath Protein 

1 tbsp Coconut Oil 

01 

02 

03 

DIRECTIONS: 

In a large bowl, mash the bananas. Add the eggs 

and protein powder. Mixwell until a batter forms. 

Melt the coconut oil in a large skillet over 

medium heat. Once hot, pour thebatter into 

the skillet, roughly 1/4 cup at a time. Cook 

for 3 minutes, or until the top starts to bubble 

slightly, and flip. Repeat the process until all 

the batter is used up. 

Transfer to a plate and top with additional 

banana slices. Enjoy! 

MAXLIVING.COM 21.

Yogurt & Berries 


INGREDIENTS: 

2 cups Plain Greek Yogurt 

2 cups Frozen Berries (thawed) 

DIRECTIONS: 

01 

Divide yogurt into glasses or bowls. Top 

with thawed frozen fruit. (Do the reverse if 

you like the fruit on the bottom.) Enjoy! 

Raspberry Avocado Ice Cream 


INGREDIENTS: 

1 Avocado 

1 cup Raspberries (frozen) 

1/2 Banana (small, frozen) 

3 tbsps Canned Coconut Milk (full fat) 

DIRECTIONS: 

01 

02 

Add all ingredients to a food processor and 

blend until smooth and creamy. 

Serve immediately and enjoy! 

1/4 tsp Stevia Powder (or to taste) 

22. MAXLIVING.COM

Next 

Level 

Nutrition 

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Bundle 

Eating for your gut is one important 

way to promote digestive health 

and prevent GI issues. Take the 

next step towards transforming 

your gut health by implementing 

the MaxLiving Gut Health Bundle 

into your diet. 

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Gut Health Recipe Book _ Canada

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