"Go With Your Gut" Author Robyn Youkilis Shares Recipes on "The View"

"Go With Your Gut" Author Robyn Youkilis Shares Recipes on "The View"

Health coach and author of "Go With Your Gut," Robyn Youkilis, appeared on the Wednesday August 3rd, 2016 episode of The View. Are you interested in trying some of Robyn's recipes? If so you're in luck as we've got several of them including a Salmon Burger, Good Gut Gummies and more below. For more information on Robyn and her book visit http://www.robynyoukilis.com/.

(Additional options: Turkey, Chicken, Black Bean)
Makes 4 servings


  • 1 pound ground meat or 2 (15-ounce) cans black beans, drained and rinsed
  • 1 egg white, beaten
  • 1 cup shredded unsweetened coconut
  • 1 tablespoon garlic powder
  • 1 tablespoon minced onion flakes (these also make a great crunchy salad topping!)
  • 1/4 cup tamari or coconut aminos
  • 1-2 tablespoons coconut oil


1. If using beans grind them in a food processor until crumbly. If using fish you can ask your fishmonger to grind for you or grind at home using same process as beans. If you don't have a food processor you can chop beans or fish finely with a knife.

2. Mix the ground protein in a large bowl with the remaining ingredients and shape into 4 large patties or 6 mini patties.

3. Add the oil to your skillet and cook the burgers over medium heat until golden brown on the bottom, 3 to 6 minutes depending on protein. Flip the burgers over.

4.  Reduce the heat to low and cook for another 5 minutes, until brown or crisp. Serve immediately with traditional burger toppings or on top of a salad or in a lettuce wrap. I love topping them with the Cilantro Yogurt Sauce on page 171.

Notes: You can also bake these in the oven at 350*F until cooked through to your liking.

**The bean burgers can be a bit crumbly when serving, but they're still delicious!

Makes 2 servings


  • 2 to 3 tablespoons extra-virgin olive oil (2 for a smaller bunch of greens, 3 for larger sized greens)
  • 1 bunch dark leafy greens, washed, stemmed, chopped, and dried
  • 2 or 3 garlic cloves, finely minced or grated (2 for a smaller bunch of greens, 3 for larger sized greens)
  • Sea salt and freshly ground black pepper
  • Squeeze of lemon juice, optional


1. Heat 1 to 2 tablespoons of the oil in a large sauté pan over medium-low heat.

2. Add the greens and garlic, season generously with sea salt and pepper, and mix well.

3. Sauté for 5 to 8 minutes, until the greens are soft and darken in color.

4. Drizzle an additional tablespoon of olive oil over greens in pan and mix throughout. Scoop greens from pan and serve with a squeeze of lemon juice, if using.

Makes 1 serving


  • 1/4 to 1/2 cup sauerkraut of choice
  • 1/2 ripe avocado, cubed
  • Sprinkle of nutritional yeast
  • Drizzle of olive oil
  • Sprinkle of gomasio, optional
  • Sprinkle of sea salt on avocado, if needed


1. Layer a plate, bowl, or to-go container with your kraut as a base, then add the remaining ingredients on top and eat!

Optional: Upgraded Avocado Toast:  Mix ingredients together instead of layering. Serve on gluten free bread.

Servings depends on size and shape cut


  • 1 cup frozen blueberries or raspberries (or a mix of the two)
  • 3/4 cup fresh lemon or lime juice (or a mix of the two)
  • 2 to 3 teaspoons honey (generally 2 for adults, 3 for kids)
  • 1/4 cup unflavored Great Lakes Gelatin


1. Add the berries to a small saucepan over medium heat.

2. Stir the berries, and allow them to cook until the liquid is steaming and the berries are plump, about 6-10 minutes.

3. Place the lemon juice, honey and berries into a high-speed blender or food processor, and blend until smooth. Remove the lid, and allow the mixture to cool slightly.

4. Add the gelatin to the blender, and blend again until smooth.

5. Pour the mixture into candy molds, or a 9 x 9-inch baking dish, and refrigerate for 30 minutes to 1 hour.

6. Once the gummies have set remove them from the molds or slice them into desired shapes and store in refrigerator.


  • 1 large head of cabbage, any variety
  • 1 tablespoon sea salt, more if needed
  • Filtered water, as needed

Additional minor ingredients you can add (make sure your mixture is mostly cabbage):

  • Thinly sliced apple or pear
  • Shredded beets
  • Onions, thinly sliced
  • Garlic, finely chopped

Add-ins (Optional)

  • Caraway seeds
  • Dried juniper berries
  • Gingerroot, peeled and grated

1. Pull off and set aside 2 outer leaves from the cabbage. Finely shred the remainder.

2. In a large mixing bowl mix the cabbage with the sea salt by hand. You'll want to spend quite a bit of time on this, until the cabbage starts to get all juicy and you have liquid pooling at the bottom of the bowl. Taste it throughout; it should taste very, very salty. Add any additional ingredients now.

3. Pack the veggies into a fermenting vessel (a 24 ounce Mason jar and lid works great). You'll want to stuff the jar with an inch or two of cabbage and pack the veggies tightly down, then add another inch or two and repeat. Liquid should come up and cover the veggies at each stage of the packing and layering. Pack the veggies until you reach the top of the jar with about an inch or two of space. You want to make sure your veggies are below their liquid. If you need to, add a splash of filtered water or you may need a smaller jar (depending on size of cabbage used).

4. Layer the top of the veggies with the reserved folded outer cabbage leaves and seal the jar. Leave it at room temperature in a cool, dark place.

5. You'll want to "burp" your veggies every day or two. Simply unscrew the lid and allow the air to escape. You may want/need to pack your veggies down with your fist again.

6. After about 1 week, you can taste your kraut. It should taste sour and slightly salty with a tangy flavor and have a nice but strong aroma. If it tastes   good, it's good. If it tastes bad, you may need to scrape off the top layer and discard it, then see if the kraut tastes yummy beneath the liquid. Allow it to        ferment until your heart desires! I find that anywhere between 10 days and 1 month tastes great (but you can let some ferments go a year or more!). Once the taste is to your liking, seal and store it in the fridge for months.

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