About this recipe
Emilie Davis, a gut health nutritionist, shared how many of her clients’ autoimmune system flares during the colder months.
“(Someone) told me: ‘As soon as fall hits, I just want comfort food — but the heavy stuff leaves me bloated, tired, and achy,’” Davis said. “Instead of giving up cozy meals, we swapped in gut-friendly versions using fall produce, fiber and anti-inflammatory ingredients. Within weeks, he felt more energized, less inflamed, and still got to enjoy that cozy, comfort-food feeling.”
Comfort food doesn’t have to mean giving up how you want to feel. If you’re dealing with bloating, fatigue or inflammation after meals even when it’s “healthy” food, it might be a sign your gut needs deeper support.
Sharing a fall recipe with Host Nicea DeGering, Davis shared insights on various fall ingredients. Squash, lentils and root veggies are full of fiber; and anti-inflammatory spices like ginger, turmeric and cinnamon support the gut lining and reduce bloat.
Sink your teeth into this hearty grilled tenderloin steak sandwich
Ingredients
Yields: 4 servings
Bison Pumpkin Chili
Directions
Bison Pumpkin Chili
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Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain off the fat.
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Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushed tomatoes, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes.
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Divide coleslaw into bowls. Top with chili and enjoy!
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