There's a little-known condition that's secretly affecting the daily lives of millions of people around the world! Any guesses? I'll give you a hint... It starts with an S and ends with an IBO.
Yes, that's right - SIBO.
Never heard the word before? That's okay, we'll go through this from the beginning to the end 😉
SIBO is an acronym that stands for small intestinal bacterial overgrowth. It can cause the malabsorption of nutrients, particularly fat-soluble vitamins and iron. A deficiency of these nutrients may make us feel fatigued, cause achy muscles and digestive problems, such as abdominal discomfort, bloating, diarrhoea, belching and more.
It’s also a very common underlying condition to a whole host of illnesses, such as fibromyalgia, chronic inflammation and leaky gut.
Safe to say, SIBO doesn't sound like a good time.
That's why I've created a SIBO Starter Pack - a 21-day SIBO guide with information, meal plans and recipes to help you get on your SIBO healing way!
I wrote this plan because I know just how hard it can be to try and navigate the health world head-on. Just like The Beatles once said, "I get by with a little help from my friends," except this time - I'm your friend and we're talking about SIBO.
In the eBook guide I offer 21 days of delicious recipes to have you fuelled and energised. If SIBO is a problem for you and it's affecting your quality of life, there's no better time to break the SIBO cycle than with this brand new SIBO guide.
My SIBO plan includes a therapeutic diet plan that uses a specific low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) approach, to limit the side-effects of these bacterium and fungi, so you can start to fix-up your insides.
Throughout the program, not only is there a reduction of fermentable starches and fibres to cause bacterium to die-off, but also a method to help rebuild the gut lining and improve digestion.
It's a simple, useful and straightforward guide to help you get on top of your SIBO symptoms, have more energy and finally feel like yourself again. This is truly SIBO made easy.
In the guide you're given a tailored meal plan to follow, which is perfect for making life a little less chaotic than it already is.
I’ve listed all the foods that starve or feed the gut bacteria which makes healing SIBO and diminishing the overgrowth of bacteria that much easier.
The book includes a whole tonne of delicious recipes such as my Carrot Cake Smoothie for breakfast, Salmon and Pumpkin Patties for lunch and Chicken and Pea, Zucchini Noodle Soup for dinner. There are plenty of recipes that’ll suit even the fussiest of eaters.
In fact, Kirsty who has done the program said:
"A huge thank you for the 3-week SIBO diet for my daughter. It got us through those first few weeks until we 'found our feet'. It has been a struggle but we have got there and I can see that it has given her a health reset."
My SIBO guide is easy and maintainable. It'll change the way you feel and think about food. It has all the tips, tricks and recipes you need to alleviate SIBO symptoms for good.
For your copy of the SIBO 21-Day guide - just click on the link here.
If you'd like to get a taste of a SIBO friendly recipe, check out my Salmon and Coriander Fish Cakes below. They're filled with Omega 3 fatty acids, fibre for digestion and protein to help keep you fuller for longer and to get those muscles building.
So, what are you waiting for?
Grab the guide here and enjoy my Salmon and Coriander Fish Cakes; a winning combo of protein and taste, below.
Salmon and Coriander Fish Cakes
- 210 g (71/2 oz) tinned salmon (or use fresh chopped salmon)
- 1 medium egg, lightly whisked
- 2 sprigs green part of spring onion chopped
- 1 tablespoon chopped coriander (cilantro)
- 2 teaspoons chopped chives, plus extra to serve
- 2 teaspoons sugar-free Dijon mustard
- Celtic sea salt and freshly ground black pepper, to taste
- 2 tablespoons coconut flour
- 1 teaspoon coconut oil
- lime slices, to serve
Drain the salmon and put in a medium bowl. Remove the bones (or leave them in if you prefer), then mash the flesh with a fork. Add the egg, spring onion, herbs, mustard, salt and pepper. Mix well.
Roll the mixture into one big ball, then cover and chill in the freezer for 30 minutes. When you’re ready to cook the fishcakes, take the mixture out of the freezer and divide into four. Shape each portion into a fishcake and sprinkle both sides with flour.
Heat the oil in a medium frying pan over medium heat, then cook the fishcakes for 7–10 minutes on each side, until golden brown.
Serve immediately, with chives scattered over and lime slices on the side.
Supercharged Tip: Try to select sustainable wild-caught salmon, as farmed salmon isn’t fed the same diet, giving it a less favourable fatty-acid profile.