**Muscle testing for specific foods is important if you have any type of food sensitivy, intolerance or are dealing with leaky gut, candida, parasites etc. Contact me for more information.**
3 eggs
2 TBSP Organic Cold Pressed Virgin Coconut Oil (melted)
1/4 cup Agave Syrup or other acceptable sweetener
1/4 tsp. sea salt
1/4 cup sifted coconut flour
1/4 tsp aluminum-free baking powder
3 TBSP dried shredded unsweetened coconut
Preheat oven to 400° F. Grease 6 muffins w/additional coconut oil or use muffin
cups. Set aside.
In a small bowl beat eggs, coconut oil, Agave syrup, and salt together. Combine
coconut flour and baking powder together and whisk into batter until smooth.
Fill muffin cups half-way with batter and sprinkle with shredded coconut. Bake
in preheated oven for 15-20 minutes.
Recipe makes 6 muffins but the recipe can easily be doubled to make 12. If you
are past the first stageof the Candida diet and are able to have berries you can
stir in 1/4 cup of frozen blueberries to the mixed batter. These are so moist and
tender and are not just for breakfast but make a wonderful snack. I slather them
with more coconut oil to add even more delicious coconut flavor!
Paige's Protein Smoothie
Choose from these ingredients:
Crushed ice
Water or Unsweetened Almond Milk
1 Scoop 100% Egg Protein Powder (Health-n-Fit Brand) or Whey Cool protein powder(get this one through me)
Spinach (Stay with me here...you can't even taste it and you'll get your greens in!)
Coconut Oil
Hemp Seeds (33% protein, 9% omega-3)
Chia Seeds (great source of omega-3 and omega-6 essential fatty acids, vitamins, minerals, antioxidants, protein and dietary fiber)
Avocado
Flax Seeds or Flax Oil
Berries of your choice
Raw Cocoa Powder
Cinnamon
Alcohol-free Vanilla Flavor (Frontier Brand)
You may also add in other herbs such as Slippery Elm Powder or Ultimate GreenZone.
Blend in a Bullet Blender or Regular Blender. Enjoy!
Buckwheat Pancakes
1 cup buckwheat flour
1/2 TBSP baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1 egg
1/4 cup applesauce
1 cup water
In a large bowl, stir together flour, baking powder, and cinnamon until blended.
Add the vanilla, egg, apple sauce, and water.
Stir until "just mixed".
Portion out about 1/4 cup of batter onto hot non-stick pan or lightly oiled frying pan
and cover with a lid.
Let sit on medium heat until the center starts to bubble and become sturdy.
Flip pancake over and cook on other side until golden brown.
Repeat process until all the batter is gone.
Topping ideas: Spread with Coconut Oil and drizzle with Vegetable Glycerin or Agave Necter and Vanilla flavoring and sprinkle with Cinnamon.
Or spread with Almond Butter and sprinkle with Cinnamon and eat
as a snack.
Keep the leftovers in fridge and heat in the toaster for another breakfast or snack.
Sesame Pancakes
1 cup sesame meal (you can grind your own in a blender)
2 tsp. baking powder
1/2 cup Arrowroot powder
pinch of stevia (you could try another approved sweetner such as xylitol or erythritol)
1-1/2 TB. Grapeseed oil
1/2 cup water
Combine the first 4 ingredients.
Add the oil and water. Stir gently.
Cook them in a pan.
The batter will thicken as it stands, you may need to add more water.
From the wholeapproachforums.com
Millet Muffins (Yeast Free/Gluten Free)
Combine the following ingredients in a large bowl:
1 cup uncooked oatmeal
1 cup Almond milk or rice milk (Unsweetened)
1 cup puffed millet cereal
Sift the following ingredients together:
1/2 cup amaranth flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp stevia
Add 1/4 cup Grapeseed Oil or light olive oil and 1 tbsp vanilla.
Mix all ingredients and place into greased mini muffin pan.
Bake at 400 degrees 12-13 minutes.
Turkey Sausage
1 lb. ground turkey
1 tsp. sea salt
1 tsp. sage
Mix all together, make patties and cook in frying pan.
Turkey Sausage #2 1/2 lb. ground turkey
1 egg white
1 tsp. Italian seasoning
1/2 tsp. fennel seed (optional)
1/8 tsp. sea salt
Combine all ingredients in a small bowl; mix well. Shape mixture into
4 patties and chill at least one hour. Coat a large skillet with cooking spray;
place over medium heat until hot. Place patties in skillet; cook 5 minutes on
each side or until done. Place cooked patties on paper towels to drain; serve warm.
*Note: This makes 4 servings but I usually double the recipe and put the leftovers in the
fridge for another days breakfast. Also I have made these and not put them in the fridge
to chill and they came out fine. This is from the Simply Colorado Cookbook.
Candida Pancakes 1 egg
1-1/4 cup spelt & kamut flour (I'm sure you could experiment w/a flour that is suitable for you)
2 TB Grapeseed Oil
1 TB baking powder (non-aluminum)
1/2 tsp. sea salt
1-1/2 cups or more of Unsweetened Rice, Almond or other approved milk
Mix all together and make as usual pancakes. Use better butter (1/2 Flax & 1/2 butter mixed)
or Nutiva Coconut Oil on top. Sprinkle with Cinnamon, Erythritol, Xylitol, Vegetable Glycerin or
other approved sweetnener.
1 (15-½ oz.) can Chickpeas, rinsed & drained
½ cup fresh Flat-Leaf Parsley
1 Garlic Clove, chopped
¼ tsp. ground Cumin
½ tsp Sea Salt, divided
½ tsp. Black Pepper, divided
1 Egg, whisked
4 TBSP Flour (I used Buckwheat which is gluten-free)
2 TBSP Olive Oil or Coconut Oil
Pulse first 4 ingredients (through Cumin) and ¼ tsp.
each of salt and pepper in food processor until coursely
chopped and mixture comes together. Transfer to a bowl,
add egg and 2 TBSP flour; form into 8 (½-inch thick) patties.
Place remaining flour in a small dish and roll patties in it with
floured hands; tap off excess flour. (The mixture will be very
sticky but it works)
Heat oil in a nonstick skillet over medium-high heat. Cook
patties for 2-3 minutes per side or until golden.
Makes: 4 servings
You could have these as a side dish or as a vegetarian meal served
with a side salad and hummus. They are delicious!
Recipe adapted from Health Magazine.
Spicy Garlic Lime Chicken
½ tsp. Sea Salt
¼ tsp. Black Pepper
¼ tsp. Cayenne Pepper
1/8 tsp. Paprika
¼ tsp. Garlic Powder
¼ tsp. Dried Thyme
¼ tsp. Dried Parsley
2 TBSP Butter
1 TBSP Olive Oil (can use just Olive Oil instead of the butter)
2 TBSP Garlic Powder (in addition to the above amt.)
3 TBSP Lime Juice
4 Boneless, skinless Chicken Breasts
In a small bowl, mix the salt, cayenne, paprika, ¼ tsp. garlic powder, onion powder, thyme & parsley. Sprinkle generously on both sides of chicken. Heat butter & oil in large heavy skillet over medium heat. Saute chicken until goldne brown, about 6 minutes per side. Sprinkle with 2 tsp. garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat.
Italian Eggplant
1 Garlic Clove chopped (or more if you like)
1 TBSP Olive Oil
1 Medium Eggplant, peeled and diced into cubes
16 oz. Sugar-free tomato sauce
½ Tsp. Italian Seasoning (I don’t really measure this and if you don’t have this you can add herbs of choice)
Splash of olive oil
Sea Salt to taste
¾ Cup Garbanzo Beans or Black Beans
In a large pan sauté garlic in olive oil on low heat until golden. Add Eggplant cubes and sear for a few minutes.
Meanwhile mix tomato sauce, Italian seasoning, olive oil, salt, and beans in a bowl. When Eggplant is done place
in a square glass baking pan. Pour tomato mixture over the top and coat all of the Eggplant with sauce. Cover and
bake at 350° for 25 to 30 minutes.
This dish is very satisfying by itself or add a side salad. Enjoy!
*All amounts are approximate as I just throw the ingredients together and don’t really measure. You can adjust
amounts or add or delete ingredients to your liking. For instance some people may like onions in this or fresh herbs
or other vegetables, there’s room to be creative.
Beef and Bean Chili
For gluten free, be sure to use gluten free sauce and seasoning.
2 cans Muir Glen tomato sauce
1 can water (rinse cans and pour the tomato water in)
1 can pinto beans
1 can black beans
1 can kidney beans
1 lb beef
chili seasoning packed or own
3 cloves garlic, minced
1/2 onion chopped
pat of butter or olive oil
In large pot, pour in tomato sauce and water. Add chili seasoning. Rinse all beans in a s
trainer and then add to pot. Put butter or olive oil in frying pan. Cook onion and garlic over
medium heat in large skillet until softened and add to pot. Start browning beef in skillet.
Add any additional seasonings preferred. I usually add a bit more onion powder, garlic,
cumin, pepper, salt, red pepper, etc. Add browned meat to pot. Stir and let simmer. Serve.
Feel free to substitute turkey for the beef, or remove meat for vegan.
Recipe by Brandi
Herb Roasted Chicken(can be done in crockpot or covered oven roaster)
1 Tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp sea salt
½ tsp dried thyme
½ tsp dried basil
4 bone in chicken breasts or one whole chicken
½ c chicken broth (or a little more)
In a small bowl, combine 1st seven ingredients and rub over chicken.
Place in crockpot and add broth. Cover and cook on low for 4-5 hrs
***Leftover meat is great for sandwiches or tortilla soup***
Rosemary Roast Chicken
Chicken breasts 4 Tbsp olive oil 1 Tbsp lemon juice ½ tsp oregano ½ tsp rosemary ½ tsp sage ¼ tsp sea salt
Preheat oven to 450. Arrange chicken in pan. Combine ingredients in small
bowl; mix well and brush over chicken. Roast until juices run clear (about 20 min).
Broil six inches from heat for 3 min.
Try Japanese 'soba' noodles, they contain buckwheat which is good for the
veins and arteries, spelt or rice pasta. Once cooked, add olive oil, grated garlic,
fresh chopped basil and seasoning. (Grated goat's cheese optional).
Vegetables
Citrus Green Beans
Serves 8 to 10
This side dish is equally good when served warm or at room temperature.
It's the perfect accompaniment for grilled meats in the summer and roasted
meats in the fall.
Ingredients
2 pounds green beans, trimmed
2 tablespoons walnut oil
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon grated lemon zest
Sea salt
In a large saucepan of boiling salted water, cook green beans until just
tender, 5 to 8 minutes. While they are cooking, whisk together both oils,
lemon juice and zest. Drain beans and toss with dressing while still hot.
Season with salt and pepper.
Nutrition
Per Serving (113g-wt.): 100 calories (70 from fat), 8g total fat, 0.5g saturated fat,
1g protein, 6g total carbohydrate (4g dietary fiber, 3g sugar), 0mg cholesterol, 130mg sodium
Braised Kale
2 lbs. Kale (Lacinato is delicious)
2 TB Olive OIl
3 cloves Garlic, minced
3/4 cup Chicken Stock (can use broth or Vegetable broth)
Wash, trim and chop the kale. In a large pot heat oil and lightly
saute garlic. Add Kale and chicken stock. Cook covered for 12 minutes.
Prep time: 10 minutes
Cook time: 12 minutes
Salads & Dressings
Salad Dressing
1/3 cup pure water
1/3 cup olive oil
1/8 cup fresh lemon juice
1 small garlic clove, crushed or 1/4 tsp. garlic powder
1/8 tsp. dried or 1 tsp. fresh basil
1/8 tsp. dried or 1 tsp. fresh oregano
1/8 tsp. dried or 1 tsp. fresh parsley
Shake in a glass jar: refrigerate.
Tahini Dressing
2 heaping TB. of raw, organic tahini
1/2 clove of garlic
Juice of 1/4 of a lemon
Sea salt, to taste
Water
Blend all ingredients, adding water slowly until desired consistency is reached.
This creamy dressing is perfect for salads, steamed vegetables, and sandwiches.
You decide the amounts of each ingredient but I use
1/4 cup of each ingredient.
Mix all together, toss in a baggy and you have a great
energy-boosting snack for the car, after a workout or at
your desk in the office.
Roasted Nuts
Preheat oven to 250 degrees. Chop nuts if desired. Spread nuts out on an ungreased
cookie sheet. Bake 20 to 25 minutes. Stir the nuts a few times to get them evenly roasted.
Celery Snacks
Spread celery sticks with Almond Butter or Hummus
Perfect Guacamole
1 clove of garlic, peeled
1/2 tsp. sea salt
2 large ripe avocados
1 small ripe roma tomato
1/2 fresh lime
With a fork, mash clove of garlic with the salt to make paste. Mash two
ripe avocados until smooth. Add the garlic mixture. Grate one small ripe
roma tomato into the avocado. Discard tomato skin. Add juice of 1/2 a lime.
Correct the seasoning and serve on a bed of lettuce with approve crackers
or chips. Also use as a sandwich spread and a dip for vegetables.
Hummus
Vegan
Prep Time: 15 min. Serves: 6
1 TB. ground cumin
3 cloves garlic, minced
1/2 cup parsley, chopped
1 TB. tahini
2 15-oz. cans garbanzo beans
juice of 1/2 lemon
sea salt to taste
1/3 cup olive oil
In a dry skillet, roast the cumin over high heat, shaking the pan constantly for a minute or
until the cumin is fragrant. Blend the cumin, garlic, parsley and tahini in food processor.
Add garbanzo beans and puree. Add the lemon juice and salt then mix. Add olive oil while
mixing, using just enough to create a smooth mixture. Serve as a dip with approved crackers,
bread or veggies.
Soups
Cabbage Soup*NEW*
1-15 oz can of Chicken or Vegetable Broth
1 medium onion, diced
1 large clove of garlic, diced
1 Medium Cabbage - sliced thin
1 cup diced tomatoes or tomato sauce
1 Tbsp.Dill weed - or more to your taste
Saute garlic and onion in a small amount of olive oil for a couple of minutes
Add 1 c. of broth and cook for another couple of minutes. Add carrots and
cook for five or six minutes with the remaining broth.
Add cabbage and dill and cook until tender. (add extra broth or water if needed
to make sure all the vegetables are covered during cooking.)
Add tomatoes (or sauce) at the end and heat until warm.
Chicken and Rice Vegetable Soup
(Use Gluten Free Ingredients for Gluten Free Soup)
2/3 c. brown rice
water
6 chicken thighs, skinned
4 c chicken broth or Imagine no-chicken broth
4 c water
1 tsp garlic, minced
1 1/2 tbsp Bragg liquid aminos
1 1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
dash cayenne pepper
salt & pepper to taste
1 14-oz can Muir Glen fire-roasted diced tomatoes
1 or 2 bags frozen vegetables
Precook rice in plain water & set aside.
Place broth, water, chicken & seasonings in soup pot.
Cook until chicken is done, then remove and cut into pieces.
Add frozen veggies and tomatoes.
Simmer 'til veggies are cooked. Adjust seasonings.
Return meat and rice to pan. Heat & serve.
Note: Rice is cooked separately and added last to keep soup from
thickening too much. Barley is very good instead of rice.
Tortilla Soup
Leftover chicken from roasted chicken recipe (cut into pieces)
Chicken broth (one carton or more if desired)
½ onion, chopped
2-4 cloves garlic, minced
1-2 green onions, chopped
About 2 Tbsp worth of cilantro, fresh, chopped (discard the stems)
Corn (small can), optional
Salt and pepper to taste
(when not on the yeast diet about 1/2 TBSP chili powder and 1 tsp cumin are great in this!)
Organic Tortilla Chips (read labels and make sure they are approved)
Sauté onion and garlic in olive oil, add salt and pepper. Add chicken green onion,
cilantro and corn; mix together. Add broth. Crush chips on top of each bowl of soup if desired.
Treats(approved for the Candida Diet of course! =)
Double Almond Carob Chip Cookies *NEW
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup unsweetened Carob Chips
½ cup sliced almonds
1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into the almond flour mixture until thoroughly combined
4. Fold in carob chips and almond slices
5. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking
sheet, pressing down with palm of your hand to flatten
6. Bake at 350 for 7 to 10 minutes, until lightly golden
7. Cool cookies on the baking sheets for 20 minutes, then serve
Yield 3 dozen cookies
Adapted recipe from Elana's Pantry
*Some notes on this recipe. First it's delicious, second it took me a bit to get it right. I experimented with a variety of ingredients, some worked, some didn't. One thing is that the brand of Almond Flour is important. For some reason the Bob's Red Mill brand doesn't work in her recipes so she recommends Honeyville Farm brand and it does seem to better in her recipes. You can find that on Amazon as I bought it there for a bigger quantity but it worked out to be much less per pound than in the store. I have also used Coconut Nectar in place of the Agave Nectar as it has a very low glycemic index. It was good (doesn't have a coconut flavor) and less sweet than the Agave. You can purchase Coconut Nectar at the Raw Food World store. I haven't looked in the stores to see if they carry it yet. I have used butter in place of the oil and I also used 1/2 butter and 1/2 coconut oil and both were delicious. Something that is a must for these cookies is to let cool for the 20 minutes or else you'll have a big mess! They harden as they cool. I have also made these into bars which were really good as well, although very soft. If you're looking for pretty then don't make the bars! All I know is that they are now my favorite "sweet" treat.
Coconut Cupcakes
These cupcakes are gluten-free, dairy-free, lactose-free
and sugar-free. And guess what, they are delicious!
These would be perfect for a birthday treat for a child or an adult, just add candles. :0)
2 TBSP coconut oIl
1/4 cup blanched almond flour, packed
2 tsp vanilla flavor or coconut flavor (alcohol-free from Frontier Brand)
2 cups unsweetened shredded coconut, ground into a meal
1 TBSP sifted coconut flour
1/4 cup coconut milk
1/2 cup xylitol or erythritol
1/8 tsp sea salt
3 large eggs
1/2 tsp aluminum-free baking powder
Preheat oven to 325° F
Grind the shredded coconut into a fine, powdery meal with a food processor
or a Magic Bullet blender.
Pack the almond flour into measuring cup with your hands (like you would
w/brown sugar) and sweep it level.
Mix the finely ground coconut, almond flour, coconut flour, xylitol or erythritol,
sea salt and baking power in a bowl.
In a separate bowl melt the coconut oil (if needed), and beat in eggs, vanilla
flavor, and coconut milk.
Add dry ingredients into wet ingredients, and beat together for a couple of minutes.
Line a mini muffin pan with mini muffin papers and spray w/extra virgin olive oil
spray OR grease mini muffin wells very well w/coconut oil.
Pour batter almost to the top of the mini muffin cups. Rap muffin tin gently on the
counter to pop air bubbles.
Bake for about 23 minutes until springy and firm to the touch. You might have to
bake these longer or shorter depending on your oven and where you live. (high
altitudes usually require longer cooking times)
Remove cakes from muffin tins as soon as they are cool to the touch, and cool
on a wire rack.
Dip cakes into glaze and sprinkle with unsweetened coconut.
Serve at room temperature and Enjoy!
Note: FYI - I did not make the glaze as they were sweet enough for me without it.
Coconut Milk Glaze
1 cup full fat coconut milk, chilled
4 tsp coconut flour
xylitol or erythritol, to taste
Tiny pinch of sea salt
Whisk together coconut milk, and sift in coconut flour.
Whisk in coconut flour until there are no lumps, then add a pinch of sea salt,
and sweeteners.
Taste and adjust sweetness level if necessary.
Dip cakes into glaze and sprinkle with unsweetened coconut
These cupcakes are low in net carbs so they are great for people with blood sugar issues
as they won't raise glucose and insulin levels. They also won't feed Candida as the
ingredients are anti-fungal. Xylitol, Erythritol and Coconut Oil are all anti-fungal foods.
Xylitol is a natural insulin stabilizer, therefore it doesn’t cause a spike in blood sugar
and actually helps reduce sugar and carbohydrate cravings. There is a growing
consensus among anti-aging research that maintaining low insulin levels is one
of the keys to a successful anti-aging program.
Melt-in-your-Mouth Spice Cookies
with Carob Chips and Pine Nuts
1/4-1/2 cup Agave Nectar or Vegetable Glycerin (use an approved sweetener for you)
1/4 cup grapeseed oil or coconut oil (melted)
2 eggs
1/4 cup unsweetened applesauce
1/2 tsp. vanilla flavoring (do not use vanilla extract as it has alcohol)
1 TBSP water (or just enough to bind everything)
1/4 cup arrowroot (some people are sensitive to this please have this tested before using)
*1/2 cup coconut flour
**1-1/8 cup buckwheat flour
1-1/2 tsp. baking powder
1tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup unsweetened carob chips
1/4 cup pine nuts (or other approved nuts)
Preheat oven to 350 degrees.
In a bowl, blend sweetener and oil. Mix In egg, then applesauce and vanilla.
Sift together arrowroot through nutmeg.
Add to wet ingredients. Blend on low speed for 2 minutes adding the water just
until the ingredients are combined.
Fold in currants and nuts.
Place parchment on cookie sheet. Drop by the tablespoon onto the parchment. You can either
leave them in round balls or smash them down with your fingers or a fork.
Bake 10 minutes or until lightly browned.
**You can use other types of flours that are on your allowed list.
* You can find Coconut flour at Vitamin Cottage. It smells and tastes wonderful!
Carob Chip Cookies
1 stick Butter softened (1/2 cup)
1/4 tsp. Stevia Extract Powder ( I don't add this and I think they taste fine)
1 Egg
1/2 tsp. Vanilla (alcohol free)
1/2 Cup Whole Wheat Flour (if you can't eat wheat use other flours like spelt, rice, or kamut)
1/2 tsp. Salt
1/2 tsp. Baking soda ( or use 1/4 tsp. soda and 1/4 tsp. cream of tartar)
1 cup rolled oats
1/4 chopped nuts
1/2 cup unsweetened carob chips
Mix together the first four ingredients. Add the remaining ingredients in order with slight
variations possible. Divide into cookies and bake 10 minutes at 375 degrees F.
*Please note that these cookies will be VERY different than the highly sweetened cookies
you are used to eating. But when you have a need for a healthy treat they fit the bill, at least
for me! I like the crunchiness of the carob chips and the cake like texture of the cookie.
You might even try adding an approved sweetner to experiment with this recipe.
Protein Bars
1/2 cup coconut oil
1 cup almond butter
1-1/2 cups unsweetened carob chips
1 cup wheat germ (I used Oat Bran or you could use Hemp Seed if can't have grains)
1 cup chopped pecans
1 cup sesame seeds
1/2 cup sunflower seeds
1 cup shredded, unsweetened coconut
On medium, melt coconut oil, almond butter and carob chips. Stir in remaining ingredients.
Transfer ingredients to a 5X7 inch glass baking pan and press.
Let cool and then refrigerate.
20 min | 5 min prep | SERVES 6
This protein bar recipe got good reviews from my friends who weren't even on a Candida Diet!
For more recipes and a step-by-step program for ridding your body of Candida/Yeast Infections you'll want to purchase and download my NEW E-Book, "Conquering Candida: How to Free Yourself From Yeast Infections Once and For All - A Comprehensive Guide"Click here to learn more and to buy the book.
This information is for educational purposes only and should not be used to diagnose and treat diseases. If you have any health problems consult a healthcare practitioner before embarking on any course of treatment.
