Beingbloatedat the end of the day is straight up annoying.
Before we get to those recipes, venture to determine what’scausing your bloat.
That gassiness is often a result of eating too many high fiber foods.
Davide Illini
Fluid retention, on the other hand, typically takes place if you’ve consumed too much salt.
to get your digestive system up and running.
This soup gets a little hit of fiber (and protein) from those lentils.
wmaster80 / Getty Images
Makes 12 servings
Heat the olive oil in a large, heavy pot over medium-high heat.
Add the celery, carrots, onions, garlic, rosemary, and oregano.
Saute until the onions are translucent, about 8 minutes.
Elise Museles via Kale and Chocolate
Add the vegetable or chicken broth and tomatoes with their juice.
Bring the soup to a boil.
Cover and continue simmering until the lentils are softened, about 1 hour.
Getty Images/iStockphoto
Stir in the parsley.
Season the soup to taste with freshly ground black pepper.
Ladle into bowls and serve.
Similar to the recipe above, this stew has a helpful amount of fiber and lots of fluids.
Cauliflowera cruciferous vegetableis often associated with giving you gas, rather than relieving it.
This dish hits that sweet spot.
The ginger in this dish will also relax your GI tract which will help you feel better ASAP.
Makes two servings
For the dressing:
Reheat the precooked brown rice.
Divide the rice into two separate bowls.
Heat a large pan over medium-high heat and add the coconut oil.
Stir in onion, carrots, and celery.
Saute the vegetables for 3 to 4 minutes, until they begin to soften and brown.
In the last minute, toss in the cauliflower and chickpeas.
Next, add the kale to the mix and allow the kale to slightly wilt for about 1 minute.
Remove the pan from the heat and add the baby spinach and tomatoes.
Place the sauteed mixture over the brown rice.
Add in the dried apricots.
Slowly whisk in the olive oil, to form and emulsion.
Drizzle the dressing over the bowls.
Top with toasted pecans and fresh parsley.
Save any remaining dressing in the refrigerator for up to four days.
Makes two to four servings
For the marinade:
Heat a saute pan over medium heat.
Add the coconut oil and onion.
Saute the onion for 2 minutes.
Add the broccoli, mushrooms, bell pepper, snow peas, carrot, and garlic to the pan.
Cook for another 3 minutes.
Allow the marinade to condense for 2 to 3 minutes.
Pour the marinade over the vegetables.
Serve with brown rice or on its own.
Cook for 3 to 4 minutes, or until the shrimp curls and turns light pink.
