The Free Digestive “Hack” Nobody Talks About (Why Constant Snacking is Bloating You)

Last Saturday at the market, I had two different customers come up to the booth mentioning that they were dealing with chronic stomach issues. Both of them were transitioning to a highly restrictive “FODMAP” elimination diet just to try and figure out why they constantly felt bloated, heavy, and unwell.

It broke my heart because digestive issues are incredibly frustrating. Millions of people are spinning their wheels taking expensive supplements, undergoing medical tests, and cutting out healthy foods when the real culprit might be something completely different.

It’s not always what you are eating. Sometimes, it’s how often you are eating.

We’ve all heard the old advice: “Don’t snack between meals!” But standard diet advice rarely explains the actual biological why. Today, let’s talk about the incredible, built-in cleaning system your body has, and how constant grazing completely breaks it.

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The Secret Inside Our Breakfast Burritos (And Why I Used to be Afraid of It, Too)

If you’ve stopped by our market booth recently, there’s a 90% chance you’ve eaten our plant-based chorizo and egg-less breakfast burritos. And if you’re like most of our customers, you probably walked away with a full belly, completely unaware of a little secret: You just ate a hearty dose of tofu.

Just the other day, a fellow market vendor came by to try one. He finished it, walked back over, and declared it the best breakfast burrito he’d ever had. When he asked if we used real eggs, I smiled and said, “Nope, that’s actually seasoned tofu!” The look on his face was priceless. He stood there completely speechless for a solid minute, processing the shock, before finally mumbling, “…well, it was still amazing,” and walking away. I love these moments because, to be 100% honest, I used to be a total tofu skeptic, too.

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Pasta with Chickpea & Mushroom Pesto

We adore the flavors of classic basil pesto, but we also enjoy experimenting with other tasty variations, like this Pasta with Chickpea & Mushroom Pesto. This dish features fragrant basil, hearty mushrooms, protein-rich chickpeas, and rich, buttery pine nuts. It’s a spin on the traditional recipe that will definitely elevate your pasta dishes to a whole new level of yumminess!

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Crispy Miso Glazed Tofu

If you’re a fan of tofu, you’re in for a treat with this irresistibly addictive recipe for Crispy Miso Glazed Tofu. Even if tofu is not your thing, the combination of the crispy, crunchy exterior, and the creamy, flavorful interior might just win you over!

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Coquito – Puerto Rican Eggnog

Festive, and luxuriously creamy, eggnog is possibly the quintessential holiday drink! Unfortunately, the thought of consuming a glass filled with heavy cream mixed with raw eggs might be off-putting to some, and store-bought eggnog just never quite hits the spot. Luckily, when I met CJ, whose mom hails from Puerto Rico, I was introduced to the amazing world of the Coquito, and I’ve never looked back!

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Roasted Stuffed Pumpkin

The holiday season is just around the corner, and we have a wonderful dish to share with you! For over 15 years, these Roasted Stuffed Pumpkins have been the star of our Thanksgiving table, and they always wow all our guests. Not only are they super tasty, but also very versatile —you can really make them your own. Go all out with a big centerpiece pumpkin that’ll have everyone talking, or keep it cute with little individual pumpkins for each guest. It’s totally up to you, and I promise everyone will be impressed! Plus, you can stuff your roasted pumpkin with anything you like—your favorite stuffing, grains, veggies, or even vegan mac & cheese. The possibilities are endless, so get creative! The only limit is your imagination!

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Autumn Harvest Panzanella

This vibrant, colorful, and hearty Autumn Harvest Panzanella salad takes inspiration from the traditional Italian Panzanella, which typically features ripe tomatoes, chunks of crusty bread, and fresh basil leaves. In this autumnal rendition, we bring together a medley of seasonal ingredients to create a comforting and flavorful dish that makes a wonderful light meal but also shines as a show-stopping appetizer or side dish for your holiday table, or anyday!

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Kabocha Squash Lasagna

Here’s a fun autumnal twist to your regular lasagna recipe. This plant-based lasagna combines the velvety goodness of Kabocha squash, caramelized onions, mushrooms, and your favorite greens, with a “cheesy” Bechamel sauce, all crowned with a crunchy layer of buttery panko breadcrumbs.

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Fluffy Fresh Blueberry Pancakes

During the summer season we love indulging in these glorious pancakes, bursting with the tangy sweetness of plump, fresh blueberries! Each bite is a blissful explosion of flavor. For a luscious twist, consider topping these delectable pancakes with creamy plant-based yogurt, or opt for the timeless classic and add a generous drizzle of rich, dark maple syrup.

So grab your spatula and let’s get flipping!

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Stuffed Tomatoes (Yemista)

Stuffed Tomatoes are a Greek classic that captures the essence of summertime. Brimming with flavor, this dish truly shines during the summer months when fresh, juicy tomatoes are at their peak. Each tomato is stuffed with a fragrant rice filling, and arranged in a baking dish along with some wedges of Yukon Gold potatoes nestled in between.

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