Monday, October 17, 2011

Ham and Egg Scramble

UPDATE:  Deli meat is not part of the anti-Candida diet.  Dayna, one of my readers, kindly brought this to my attention shortly after I posted this "recipe."  I did a little reading and found a comprehensive list of diet "do's and don'ts" on Candida Control Diet. So, please disregard all my references to deli meat below and use a meat such as chicken which has been baked or broiled. 

Ok, this is kind of a no brainer "recipe" but I thought I'd share anyway. I eat TONS of eggs on my anit-Candida diet because they are quick and easy to prepare, which is a rarity when adhering to this diet.  (Does anyone else spend way more time in the kitchen than they would prefer?) Last week, I decided to spice up my daily lunch routine of scrambled eggs.  Whole Foods ran a special on their ham deli meat chicken, so I scooped some up and got to work.

First, saute chopped onions in olive oil until they are soft. 

Then, finely chop the lunchmeat chicken (yes, I know it looks like ham lunchmeat, but it should be chicken) ...

 ...and toss it in with the onions to warm up.

Season your eggs with salt, pepper and some paprika and scramble.

Cook, plate and enjoy (and savor the fact that you prepared a meal in less than 5 minutes!).  

Thursday, October 13, 2011

Brown Rice Salad

I was surfing the Real Food in Little Rock blog and stumbled across a fabulous looking recipe that can easily be modified to adhere to the anti-Candida diet.  Now, I haven't made this yet but I'm planning my menu today and this recipe is on it!

Julie has excellent rice cooking tips I'm not including here so be sure to check out her post.  Here is the recipe:

Brown Rice Salad 
  • 3-4 cups cooked brown rice
  • 1/4 cup (or more) diced red onion or shallots
  • 1 clove garlic, chopped (optional, but I like garlic!)
  • 1 cup chopped celery
  • 1/4 cup (or more) dried fruit, like cherries, cranberries or raisins*
  • 2 carrots, shredded
  • 1 cup chopped parsley
Make the below vinaigrette and pour over cooled rice:
  • 2 T local honey*
  • 1/4 cup balsamic vinegar*
  • 1/4 cup extra virgin olive oil
  • couple pinches of red pepper flakes, or a dash of cayenne pepper
Mix everything together, refrigerate, and taste.
*Obviously, the starred ingredients need to be modifed or left out completely.   
  • Dried fruit is a no-no and I'm stumped on a substitute (any thoughts?).  
  • Honey is also out so I may add a TINY bit of Stevia in place of the honey.  However, hubby is a sweetener snob and refuses to eat anything containing Stevia "because it doesn't taste right (insert whining tone)!"
  • Instead of balsamic vinegar I'm going to try lemon juice. 
I'll update once I've tried this recipe and let you know how it turns out with the modifications!!  Have a happy day :)

Thursday, October 6, 2011

Grapefruit Seed Extract – I’m Sold!!

I’ve never been in to taking supplements for a variety of reasons.  In the past week, however, my bias against supplements has begun to lessen. In my previous post, I mentioned I recently had a nasty die off reaction which promptly evolved into tonsillitis and further difficulty breathing (so fun).  I wasn’t sure what to do or how to treat it.  I just knew I didn’t want to visit my doctor who would take one look at my tonsils, whip out his prescription pad and tell me to take antibiotics for the next 10 days. No thank you! 
I talked to my Mom, who recommended I take Grapefruit Seed Extract (GSE). She spent about 30 minutes extolling the benefits of this extract and an hour later, I was shuffling into Whole Foods to purchase said miracle elixir *wink*.   I faithfully took GSE 5 times a day and after 3 days my tonsillitis was nearly gone!  I still had a few white patches on my tonsils but overall felt fine.  It has now been 5 days and I’m so excited to report that I’m all better!! I’m honestly stunned at how well GSE worked to clear up my tonsillitis AND helped the pain in my lungs.  I plan to continue taking GSE long term, as it is also a powerful antifungal.  YAY for killing yeast!!
I wanted to share a few things I’ve learned about GSE this past week*:
  • Grapefruit seed-extract is used in humans to battle many types of internal and external infections caused from single and multi-celled parasites, fungi, viruses, and bacteria.
  • The greatest benefit of grapefruit seed-extract is due to its multipurpose effect.  Grapefruit seed-extract remains effective even if the cause of an infection is identified, misdiagnosed, or unknown.  Grapefruit seed-extract naturally detoxifies, enhances and supports the immune system.
  • Another important benefit of grapefruit seed-extract is that it alkalizes the blood. Alkalizing body fluids can be defined as raising the pH level.  Raising the pH level is an important health regeneration benefit; because disease causing microforms, such as parasites, fungi, viruses, and bacteria cannot survive in an alkaline oxygenated environment.
  • Grapefruit seed-extract is also claimed to be a natural alternative to strong antibiotics, without callous side effects.
  • The greatest benefit of grapefruit seed extract is due to its broad spectrum anti pathogenic effect! Grapefruit seed extract remains effective even if the cause of an infection is known, misdiagnosed or unknown. Since we rarely know for sure the individual pathogen or mix of pathogens responsible for our infection. No other known compound can demonstrate such versatility.
  • Grapefruit seed extract is mild in comparison to strong antibiotics that can destroy beneficial intestinal bacteria and deplete the immune system! Without these beneficial bacteria life could not be sustained. The beneficial bacteria can thrive much better after the harmful pathogens have been destroyed!
Suggested Uses For Grapefruit Seed Extract

CAUTION: ALWAYS DILUTE! Do not use full strength. Do not put in eyes. Avoid all contact with sensitive areas. May cause irritation if used full strength on skin. If full strength contact or irritation occurs, flush with water for at least 10 minutes. Irritation is temporary and may last up to 48 hours. KEEP OUT OF REACH OF CHILDREN.

Internal Uses

Internal Use: (Never use full strength) Orally. Adults, mix 1-5 drops of Maximum GSE into a glass of water or juice (5 oz. or more), 1-3 times daily, with or without meals. Children (5 years and older), 1-3 drops mixed into a glass of water or juice (5 oz. or more), 1-2 times daily, with or without meals. Do not use full strength in mouth.

Throat Gargle. Stir 1 drop of Maximum GSE into a small glass of water (3 oz. or more). Gargle several times. Use as often as needed. Always dilute.

Ear Rinse. Thoroughly mix 1 drop of Maximum GSE with 1 oz. of glycerin or alcohol. Apply 1-2 drops of this solution in affected ear 1-2 times daily. Use as often as needed. Do not use full strength in ears.

Nasal Rinse. (adults only) Mix 1 drop of Maximum GSE with 6 oz. of water. Use one full eye dropper of the mixed solution per nostril. Tilt your head backward and release the solution from the dropper into your nose. Swing head forward and down (head is now upside down) to force solution up into the nasal passages. Return head to the normal upright position and allow nasal passages to drain. Do not inhale through the nose during this process. Always dilute.

Vaginal Rinse. Mix 3-5 drops of Maximum GSE with 6-8 oz. of water. Douche once daily for one week or as directed by a healthcare professional. Always dilute.

External Uses

External Use: (Never use full strength) Facial Cleanser. Thoroughly moisten (splash) face with warm or cool water. With hands still wet, apply 2-3 drops of Maximum GSE to fingertips and gently massage facial area with circular motions. Rinse thoroughly with cool water and pat dry. A tingling sensation may follow. This is an indication of the deep cleansing properties of Maximum GSE. Always dilute.

Skin Rinse. (minor skin irritations) Dilute 1-3 drops of Maximum GSE with 1 tablespoon of water. Apply this solution directly to affected area twice daily. Do not use full strength on skin.

Nail Treatment. Dilute 1-3 drops of Maximum GSE with 1 tablespoon of water or alcohol. Apply this solution directly on surface of nail along the cuticle and underneath the front of nail, or soak nails, twice daily for as long as desired. Do not use full strength on nails.

Scalp Treatment. Add 2-4 drops of Maximum GSE to each shampooing (mix in hand or on head with shampoo). Massage into scalp and leave on for at least 2 minutes. Rinse thoroughly with water.
Household Uses

Toothbrush Cleaner. Stir 2-4 drops of Maximum GSE into a glass of water. Immerse toothbrush for 15 minutes (or leave in between uses). Rinse toothbrush before using. Change water and remix every few days.

Vegetable/Fruit or Meat/Poultry Wash. Sink washing - Add 20 or more drops of Maximum GSE to a sink full of cold water. Briefly soak any vegetables, fruit, meat, or poultry. Rinse if desired. Spray washing - Add 10 or more drops of Maximum GSE to a 32 oz. pump sprayer bottle filled with water. Spray on any vegetables, fruit, meat, or poultry. Rinse if desired.

Dish and Utensil Cleaning Additive. Add 10-20 drops of Maximum GSE to sink dishwashing water or to final rinse. Add 10-20 drops to automatic dishwasher with detergent or to final rinse.

Cutting Board Cleaner. Apply 5-10 drops of Maximum GSE to cutting board and work into entire board with a wet sponge or dish cloth. Leave on for at least 30 minutes. Rinse with water.

All Purpose Cleaner. Add 15-30 drops of Maximum GSE to any 32 oz. pump sprayer bottle filled with water or cleanser. Use on all surfaces around the house.

*All information regarding GSE was obtained from the following sites:

I have not been compensated to review GSE. 

Thursday, September 29, 2011

Grrrr...Does Anyone Else Hate Candida??

So it's been a rough couple of days at my house and I need to vent.  You don’t mind, right? Ok, good. Earlier in the week, I ran out of my Yeast Away probiotic and my Nystatin, both at the same time.  (I take these religiously every day because they keep my symptoms in check).  Duh.  Anyway, I didn’t replenish my stash for about three days and during those three days, I cheated on my diet about four times.  Not big cheats, mind you, but small stuff, like eating a banana, eating two small cookies, eating some trail mix with raisins in it, etc.  So, I finally took my Nystatin at the end of my three day hiatius and DANG…the die off reaction was horrendous.  I had pain in my lungs, difficulty breathing, fever, chills, major fatigue, headache and coughing.  It scared me.  I’ve noticed for awhile now that my symptoms seem to be getting worse and yesterday confirmed it. 

I talked to my husband and we decided I need to seek treatment from a doctor who practices alternative medicine in Arkansas.  I found out about her nearly a year ago but have been hesitant to see her. Why, you ask?  Only for the simple reason that she does not take insurance, charges a mere $1,000 for an initial visit and a measly $500 for each following visit.  Yes, you read that right. 

Anyway, today I’m faxing her office my New Patient Application AND a $100 processing fee. Apparently she has to accept you as a patient before you can make an appointment.  (As though being willing to pay an arm and a leg wasn’t enough to get me an appointment!!).  Do I sound bitter?

So, if any of you live in Central Arkansas, have Candida, need help and want to pay an arm and a leg for that help, look up Dr. Betsy Hendricks at the Arkansas Center for the Study of Integrative Medicine.  And tell her I sent you…maybe she’ll give me a discount :)

Monday, September 26, 2011

Did you know...

...that you can print coupons off the Whole Foods website?  I just learned this from a family member who does extreme couponing and I'm so excited!!! It isn't exactly advertised front and center on the website, so if you look at the top, right-hand corner, you'll see a litte icon that says "Coupons."

Once you click on that, you'll see a list of coupons you check off and print.  Wanna know the best part? There is no limit on how many coupons you can print!!! I hope this is making your day because it has made mine!! :)

So go print some coupons and get some good food!

Friday, July 29, 2011

Baked Ziti - You Can Cook Pasta and Eat it Too!!

Before we get started, I must give credit where it is due for this delicious dish.  Miss Carmen of This is My Fibro, created this recipe for me about three years ago and it has been my all-time favorite ever since!! It is filling, delish and quite frankly, one of my comfort foods.  I mean, take a look the finished product...aren't you comforted just looking at it??

Anyhoo, here's what you need to do to create your own fabulous Baked Ziti.  And you thought you'd never get to eat Italian food again :)

Baked Ziti
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 3 cloves of garlic
  • 2 jars spaghetti sauce (make sure you purchase a brand with as little sugar added as possible)
  • 2 boxes rice penne pasta
  • 1 1/2 cups mozzarella cheese

First, brown your beef halfway, then thow your chopped onion in to start softening it. Continue cooking until your beef is completely browned.

This is the rice pasta I use.  It is made from brown rice and has a slightly grainy texture, which becomes less noticeable once it is mixed with the spaghetti sauce and meat.

 Boil a big pot of water and cook your rice pasta according to the package directions. Drain, dump all ingredients into your pot and toss well. 

Place in a 9x13 casserole dish...

... and top with mozzarella cheese. (If you react to cheese you could also top with fresh chopped tomatoes.  They have a wonderfully roasted flavor when the ziti is finished baking.  Fresh chopped basil can also be added during the summer months as a garnish to increase flavor.)

...and bake in the oven for 30 minutes as 350 degrees.

Let stand for 10 minutes and serve with a side salad. Ahhh...I'm drooling over here.

Wednesday, July 27, 2011

Crockpot Chili

Ok, folks, here's a quickie but a goodie.  Crockpot Chili is one of my favorite recipes because it super easy and my munchkins devour it!!

Crockpot Chili
  • 1 lb ground beef, browned and drained
  • 1 large onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz kidney beans, rinsed and drained
  • 1 28 oz can diced tomatoes
  • 1/4 cup chicken or vegetable stock
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • Salt and pepper to taste.

 Toss all ingredients into your crockpot and cook on low for 6-8 hours.  Serves 6-8.

Since not all crock pots are created equal, I suggest you taste test this from time to time the first time you make it.  My crock pot BOILS this chili on the lowest setting so I only leave mine on for about 4 hours. 
Scoop into a bowl, top with chopped cilantro and serve!! YUM!

Monday, July 25, 2011

Candida Friendly Breakfast Casserole Recipe!!

My husband grew up in the South an ADORES breakfast know, the ones full of bread, Bisquick and all that starchy, yeasty goodness.  I scoured the internet, unable to find any recipes void of breads, baking mixes and tons of cheese.  Can you say frustrating?!?!?! I fnally discovered a Cheesy Eggy Casserole recipe in my Taste Life! Organic Recipes cookbook which I modified to fit in with my anti-Candida diet.  May I just be honest for a moment and say, "It's fabulous!!"  Here's what ya do:

Breakfast Casserole
  • 1 lb. sausage, browned
  • 1 bag chopped spinach, thawed and drained
  • 1 1/2 cups coconut milk, unsweetened
  • 9-11 eggs, beaten
  • 2 cups cooked rice
I start by getting my rice cooking.  I use brown rice and it takes about 45 minutes to cook. This time, I had leftovers of my Lentils and Brown Rice and tossed that in instead of cooking a new batch of rice. 


Then, brown your sausage, drain and let it start to cool.

Scramble your eggs.

Mix all your ingredients together.

Put it all in a 9 x 13 casserole dish and top with a sprinkle of mozzarella cheese**.  Bake at 350 degrees for 45 minutes or until the center of your casserole is no longer jiggly.  Pull it out and enjoy!!

** Now, I know you're thinking, "Cheese?? We can't have cheese!!" However, in her cookbook Healthful Eating, Lynette Hall addresses the subject of cheese.
"Most cheese making is via a process involving bacteria and use of vinegar.  To acidify the milk bacteria is added so the rennet (either an enzyme from a calf's stomach or derived from molds and yeast) will work and aid in the curing.  The only cheeses usually allowed are fresh mozzarella, feta and ricotta.  These are the only cheeses you will see in this cookbook.  Mozzarella uses citrus acid for processing, ricotta uses lemon juice and feta ripens in salt to brine.  As in all other foods, get the freshest you can from an organic source."
I mostly use mozzarella cheese and have not had a reaction to it.  Obviously, if you have a reaction after eating it, omit from this recipe. 

This is a perfect option for a quick, easy breakfast once you have it cooked.  It keeps wonderfully and my entire family loves this casserold (especially my munchkins!!).  Hope you enjoy it, too!!

Friday, July 22, 2011

Lentils and Brown Rice

I wasn't particularly excited about this recipe but it is acceptable and sounded like it would be filling.  I found it in The Everything Organic Cooking for Baby and Toddler Book, which I've relied on heavily for the past month in my meal planning.  There are tons of great recipes that work perfectly as sides on my dinner menu.  

Lentils and Brown Rice
  • 1 cup short grain brown rice
  • 2 1/4 cups water
  • 2 medium carrots, peeled and thinly sliced
  • 1/2 cup dried lentils
  • 1/4 teaspoon cumin
  • 1 bouillon cube (vegan, chicken or beef)
  • 1 tablespoon olive oil
1. Combine all ingredients in a medium saucepan.
2. Bring to a boil.
3. Reduce heat, cove pan and simmer on low heat for 40 minutes.
4. Turn off heat, let sit 5 minutes covered, then fluff and serve.

It just dawned on me as I was typing up the recipe that I forgot to include the olive oil, which would explain why it turned out slightly dry (sigh).  I served this with steak and baked sweet potatoes.  It had a slightly sweet taste to it, which I'm assuming came from the carrots.  My hubby and I liked it, although the girls turned their noses up at it.  Oh well!!

Wednesday, May 11, 2011

Buckwheat Flour - 50% off!!!

About a month ago, my little family all came down with viral pharyngitis (not fun with a two and one year old). My girls got better in a reasonable time frame after they initally caught it, but I haven't been able to shake it.  This has resulted in my girls catching it again. *UGH!* So we all have ulcers in our throats, runny noses and cranky attitudes. 

Anyway, before the pharyngitis epidemic hit our house, I made an exciting discovery while trying to trim our grocery bill a little.  Since we eat a significant amount of buckwheat flour, I thought try to buy it in bulk somewhere. Surely I could find it cheaper than at Whole Foods where this tiny 32 oz bag of buckwheat flour cost me $4.79, or $2.39/lb.

 I'm quite happy to report I was right and found a 25 lb bag of organic buckwheat flour here for $30.38. 

The deal got even sweeter when I noticed this product was eligible for Subscribe and Save, which knocked the price down to $25.82, or $1.03/lb!! AND, I got free shipping!! I contacted the company to make sure no wheat flour had been mixed in and they assured me it was pure buckwheat flour.  I ordered it and have been extremely pleased.  There is a slight difference in the texture, which has not affected the quality of the food I prepare.  And, for 50% savings, I'm willing to put up with it *smile.*

If you try it, let me know what you think! Have a great day!

Tuesday, May 10, 2011

Yeast Infection Advisor - A Wealth of Information

Yesterday, I stumbled across Yeast Infection Advisor, an excellent website containing TONS of information regarding Candida and how to fight it. I highly recommend checking it out.  The author sites numerous medical references to back up his articles. 

Up until recently, I wasn't convinced of how serious Candida can become if unchecked and untreated.  However, through more research and talks with others who have, or have had Candida, I've realized this condition can become life threatening. It is highly beneficial to have a clear understanding of what is happening in the body.  This article on leaky gut syndrome painted a shocking mental picture of what goes on in the body when I eat "foods" that are heavy in starch, sugar and chemicals. 

Anyway, don't take my word for it.  Go check out the website and see what you think!  

Thursday, April 14, 2011

How To Cut a Fresh Pinapple

Ok, I know pineapple isn’t part of the Candida diet, but my hubby and girls LOVE fresh fruit.  And just because I can’t eat it doesn’t mean they can’t. 
Also, if this seems like a ridiculously simple topic to post about, I apologize.  However, I always ate canned pineapple(blah) instead of fresh because I had no earthly idea how to cut it. So let’s get started!

Lay the pineapple on it's side.

Cut off the top and bottom.

Cut down the center of the pineapple lengthwise.

Cut each half in half.

Then stand each quarter on its end and cut the core off.

Take a paring knife and cut the rind off all the way
around your pineapple section. ( Make sure your
knife reaches the middle of the pineapple all the way

Cut each quarter in half and the chop into bite-
sized chunks.

Enjoy your delicious, fresh pineapple!

Wednesday, April 6, 2011

Killing Two Birds with One Stone: Cookbook Recommendation and Pork Noodles Recipe

Healthful Eating is a unique cookbook. So far, it is the only one I've seen which specifically caters and adheres to the Candida diet. The other nifty thing about this cookbook is that the author also tackles recipes for Celiac disease and Diabetes. Talk about multi-tasking!!

I highly recommend this cookbook because the author provides recipes for every cooking category you can imagine: appetizers, main courses, cakes, cookies and desserts (for real!), sauces, condiments, etc.

I whipped up the Pork Noodles recipe tonight from the above mentioned cookbook and it was fabulous! Filling, tasty and the hubs liked it too (always a plus)!
Here is the recipe if you would like to whip it up, too.

Pork Noodles

Serves 4
  • 1 pound pork, cut into strips
  • 2 tbsp. Bragg’s amino acids
  • ¼ tsp. black ground pepper
  • 5 tbsp. coconut oil, refined
  • 1 large onion, thinly sliced
  • 2 large cloves of garlic, minced
  • 1 tsp. ginger, minced
  • 1 red pepper, seeded and finely sliced
  • ¼ pound snow peas
  • ¾ pound Soba noodles, cooked
  • 2 tsp. curry powder
  • ¼ cup fresh coriander leaves OR 2 minced scallions
In a bowl, marinate pork with Bragg’s and black pepper for 10 minutes.

In wok or large skillet heat 4 tablespoons of oil over medium-high heat and add onion, garlic and gingerroot. Cook 1 minute then add pepper strips and snow peas cooking until crisp-tender-about 1 minute. Remove and set aside. Wipe pan dry and reheat on high heat.

Add remaining 1 tablespoon of coconut oil and stir-fry pork for 30 seconds then reduce heat slightly and add curry powder. Stir-fry until aromatic and pork is cooked.

Add vegetable mixture and cooked noodles and mix in Bragg’s, coriander leaves (or green onions). Taste for spices and adjust. 

Doesn't it look delish??

I actually substituted chicken for pork, mainly because that what I had in my freezer. I chose to use green onions instead of coriander leaves (cheaper and easier to hunt down in the grocery store) and used ground ginger instead of gingerroot. It still tasted delicious and I was satisfied with how it turned out. Try it and let me know if you liked it as much as I did!

**Those with Candida react to foods differently.  These recipes are based upon my reactions to food and should be altered to fit your unique dietary needs.

Tuesday, April 5, 2011

Stevia - Your New Best Friend!

For me, the hardest part of adhering to the Candida diet was giving up sweets. I was thrilled when my mom told me about Stevia, an herb which is used as a sweetener. It can be purchased in liquid or powder form (I use powder) and has limitless uses. You can read more about Stevia here. I use it to sweeten up my buckwheat breakfast cereal. You could also make homeade lemonade/limeade and sweeten any dessert type recipes you might be fortunate enough to stumble across. 

The only downside of Stevie is the cost.  Expect to pay anywhere from $10.00 - $14.00 for a 4 oz. bottle. (Whole Foods recently had these on sale for 9.99 so I bit the bullet and bought two.) On the upside, Stevia is extremely potent so very little is required to achieve sweetness.  And frankly, to me it's worth the money to not feel completely deprived and restricted.  :)

Thursday, March 31, 2011

Soothing Red Lentil Soup

 I found this recipe on The Whole Life Nutrition Kitchen, a blog overflowing with gluten free recipes. I highly recommend visiting this blog if you struggle with a wheat intolerance/allergy or Celiac disease. The authors are extremely knowledgeable and have packed it with oodles of information and resources. I also discovered a number of wonderful recipes that fit in with the Candida diet. Others need to be modified somewhat, but the site has definitely inspired me to think outside the box.  Anyway, here is the recipe (please note: my comments are italicized).

Soothing Red Lentil Soup
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, crushed (or more)
  • 1 to 2 teaspoons grated fresh ginger
  • 2 teaspoons mild curry powder
  • 2 cups red lentils
  • 8 cups water or veggie stock (or a mixture of both)
  • 3 to 4 large carrots, peeled and sliced
  • 4 cups thinly sliced chard (or kale, spinach, collards)
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Herbamare or sea salt
Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.

Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils).

I recommend using all veggie stock instead of water.  The first time I made this soup I mixed stock and water and it was very bland.  I also used the minimum amount of the spices.  The second time around, I used all veggie stock and the maximum amount of spices.  I also doubled the amount of carrots and found it was much more flavorful.

Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften.

Be sure to strip the leafy part of the kale off the stalk. I didn't know to do
this the first time and our soup was rather crunchy :)

Dinner is served!!

Breakthrough Buckwheat Breakfast!!

Ok, maybe breakthrough is a bit of an exaggeration, but I have discovered a new breakfast option I’m excited to share. I found this Creamy Buckwheat Cereal at Whole Foods and thought it would be a great alternative to oatmeal.

I fixed it with butter, cinnamon, nutmeg, Stevia and coconut milk. Sounds delicious, doesn’t it? Well, it really wasn’t and I was disappointed. I let the cereal sit in the cupboard for a week and thought about what else I could do with it. I had my breakthrough this afternoon as I was making Bri’s peanut butter and jelly sandwich. The peanut butter smelled sooo good and I did a bad thing…I cheated on my diet. I ate a whole, heaping spoonful of peanut butter (peanuts are not allowed because they usually have mold on them. Not helpful when on an antifungal diet). So then I did another bad thing…I fixed a bowl of creamy buckwheat cereal and mixed in another heaping spoonful of peanut butter and some Stevia. WOW and YUM!!! It tasted like I was eating a peanut butter cookie. So, I figure if I use cashew or almond butter instead of peanut butter, it will still be super yummy and kosher for the diet. Here's what you need:

  • ¼ cup of Creamy Buckwheat Cereal
  • ¾ cup of coconut milk (unsweetened)
  • 1 large spoonful of cashew/almond butter
  • Sprinkle of Stevia
Mix well and enjoy!

Buckwheat Pancakes

Pancakes + butter + warm maple syrup =heaven! I adore carbs. Upon beginning my Candida diet, I mourned the loss of fluffy pancakes drenched in butter and saturated in real maple syrup. Not only did I miss the taste, I missed the satisfying, filling feeling that came over me after having consumed said pancakes. I was HUNGRY!! Meat and veggies just weren’t cutting it. So, I began researching alternate grains which would still permit me to eat carbs/grains without the side effects of traditional wheat and white flour. Enter buckwheat flour! I don’t remember how I discovered it, but I’m so happy I did. Buckwheat flour is gluten free and is an excellent source of nutrients. It yields pancakes which create a nourishing, filling breakfast. It took me awhile to adjust to the taste and texture, but these have become one of my favorite meals.

Buckwheat Pancakes

  • 2/3 cup buckwheat flour
  • 1/3 cup brown rice flour
  • 1/2 tsp. baking powder
  • 1 egg
  • 1 cup water or coconut milk (unsweetened)
Mix all ingredients together. Add more or less water to batter to reach desired consistency and cook as you would normal pancakes.

I topped these with maple syrup for Bri and she ate 'em up!

Tip: Since these pancakes are dense and don’t absorb toppings like regular pancakes do, I thin out my batter so my pancakes aren’t very thick. I top mine with butter and serve immediately.

**Those with Candida react to foods differently. These recipes are based upon my reactions to food and should be altered to fit your unique dietary needs.

Wednesday, March 30, 2011

Minestrone Soup - Candida Style!

I’ve decided to start a blog posting recipes that fit in with my Candida diet. Most people have never heard of Candida, so here is a definition in a nutshell. Anyway, when I first realized I had Candida, it required a complete change in the way I ate. No more starches , processed foods, no sugar in ANY FORM, etc. It is easier to list what I can eat than what I can’t eat. Basically I can consume meat, veggies and some complex carbohydrates like rice and barley. I can also eat grains no one has ever heard of like buckwheat, amaranth, and the like. I was seriously depressed for quite some time because I was hungry and had no idea what to make that I could actually eat. But with the help of my Mom, my sweet friend Carmen, and lots of experimenting, I have a pretty broad range of recipes to choose from. So in case anyone else with Candida ever stumbles across my blog, maybe they can benefit from some of the recipes I’ve collected.

So all that to say, I threw this soup together last week when we all wanted something warm, satisfying and comforting. It turned out delicious! All of the ingredients are Candida friendly except the potatoes. Those can easily be eliminated and the soup is still tasty and, most importantly, FILLING!

  • 3 cups chicken stock
  • 3 cups water
  • 1 large can diced tomatoes
  • 1 small can Italian diced tomatoes
  • ½ cup rice or barley
  • ½ cup lentils
  • 2 potatoes, peeled and cubed
  • 2 small sweet potatoes, peeled and cubed
  • 2 celery stalks, chopped
  • 1 large onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 lb. sautéed sausage
  • 2 tsp. thyme
  • 2 tsp. oregano
  • 1 tsp. red pepper flakes
  • Salt and pepper to taste
Simmer all ingredients until veggies, rice and lentils are soft. Enjoy!!