OMG-O My Gut! targets the stresses in the digestive system, like heartburn and indigestion. *

O My Gut is a proprietary blend of supplements and select herbs working together to promote healthy intestinal function. *

· Are you feeling nauseous? O My Gut is linked to improved digestive function*
· Are you experiencing heartburn? O My Gut provides intestinal support*
· Are you feeling queasy? O My Gut helps with nutritional absorption*

Have you ever ate or drank too much and woke up the next day wishing you wouldn’t have? Our bodies need time to metabolize and eliminate the toxins from alcohol. OMG may offer hangover support to make you more comfortable and speed up the detox. Take 2 capsules on an empty stomach, as needed, or as directed by your healthcare professional. May take up to 12 capsules daily. Contains an ingredient derived from crustacean shells (shrimp, lobster, crab)

Proper digestion depends on fluids to keep things moving. Ensuring you are drinking enough water is imperative to help break down foods so that your body can absorb the nutrients and digest what it needs and eliminate waste. It is recommended to sip water consistently while you drink adult beverages. In Chinese medicine, it is suggested that water be warm when consumed.

L-Glutamine an essential amino acid is a key ingredient in OMG. Under certain circumstances, the body may require more L-Glutamine than it can produce. L-Glutamine functions as a major nitrogen transporter to and from muscle tissue, thereby promoting amino acid balance. It is critical for maintaining a healthy nitrogen balance, allowing your digestive tract to function better and comfortably.

L-Glutamine is a major fuel source for intestinal, immune, and brain cells. It also comprises nearly 60% of the body’s total amino acid muscle pool.

Your intestinal lining uses L-glutamine as fuel to create a strong surface for digestion and absorption. Supplementing with L-glutamine is the most effective treatment to heal the gut lining for those suffering from leaky gut, malabsorption, or inflammatory bowel disease (IBS, Crohn’s, Ulcerative colitis).

L-glutamine supplementation is usually considered safe for most people. People with kidney disease, liver disease, or Reye’s syndrome, a severe condition that can cause swelling of the liver and brain, should avoid taking L-glutamine supplements.

Pairs well with NAC, Bee-Complete, Vitamin C, Limber up or Holly’s Blend


Marshmallow plant

Althaea is a genus of perennial herbs native to Europe, North Africa and western Asia. It includes Althaea officinalis, also known as the marshmallow plant, whence the fluffy confection got its name. They are found on the banks of rivers and in salt marshes, preferring moist, sandy soils. Wikipedia

Marshmallow is used for mild inflammation of the gastric mucosa, membranes that line the respiratory tract. Marshmallow is a soothing herb traditionally used to treat reflux and heartburn.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Game Day Slow-Cooker Classic Chili Con Carne


1 small onion, diced 2 garlic cloves, minced 1 red pepper, diced 1 Tbsp. olive oil 2 cups beef broth or vegetable broth 1 pkg. organic spicy chili seasoning mix 1 (14-oz.) can diced tomatoes 3 Tbsp. tomato paste 2 lbs. beef cubes


1. In a large frying pan over medium heat, heat oil. Stir in garlic, peppers, and onion and sauté for 4 minutes. Add beef and cook for 3 minutes or until beef is browned.

2. Pour mixture into the slow cooker. Stir in broth, tomatoes, tomato paste, and seasoning mix; stir to combine.

3. Cook chili for 4-5 hours on a high setting or 7-8 hours on the low setting.

4. Serve with cornbread, cheese, sour cream, or your favorite chili toppings

Jalapeño-Cheddar Cornbread Muffins

Ingredients 20 oz. cornbread mix 3 stalks green onion, thinly sliced 1 jalapeño, finely minced 1 cup corn, fresh, frozen, or creamed 1 cup vegan shredded cheddar cheese (such as Daiya) ¼ cup cilantro, diced and lightly packed ½ tsp. aluminum-free baking soda Pink salt, to taste ½ cup unsweetened applesauce 1 Tbsp. agave syrup Unsweetened almond milk, as needed to mix


5. Preheat oven to 400 degrees F. Grease muffin tins.

6. In a large mixing bowl, mix cornbread mix and baking soda until well combined.

7. Add jalapeno, corn, vegan cheese, pink salt, applesauce, and agave. Gradually add almond milk until the batter reaches a thick, pancake-like batter.

8. Add in diced cilantro and sliced onion.

9. Spoon batter into greased muffin tins, filling each about 2/3 of the way, about 2 Tbsp. (Any leftover batter will keep for 4-5 days refrigerated.)

10. Bake for 22 minutes, until muffins are golden brown and cooked through.