The Candida Relief Expert, Paige Rennekamp's, favorite Candida Diet Recipes
Are you struggling with health issues such as headaches, allergies, gas, bloating, skin issues like eczema and rashes, brain fog, fatigue, constipation and/or diarrhea plus a whole host of other debilitating symptoms without knowing what the problem really is? Have you gone to a Doctor and not gotten any answers or taken medications in an attempt to alleviate the symptoms for some relief only to be left feeling worse than you did before? Or are you certain you have Candida/Yeast overgrowth but haven't had any success in improving the problem?
If either of these scenarios describe you then it's time for you to take control and start the healing process now.
Isn't it time to move forward and get the relief that you so desperately want and need? I have more than 15 years of experience working with clients who have experienced Candida/Yeast overgrowth and I help them overcome this sometimes relentless issue for good. Allergies disappear, skin problems clear up, digestion becomes balanced, headaches gone, the mind becomes clear and much more. They feel stronger, more energetic, and they can finally think straight! These are just some of the results they experience when working with me.
Are you ready for your transformation?
Paige will help you determine the best foods for your exact needs, what supplements you need and what times to use them, and a program that will be manageable and fit with your lifestyle. Support through this process is key.
I wished I had received all the information I've acquired over the years to help me when I had Candida/Yeast overgrowth. Let me pass on what I've learned to you to make your journey to better health easier and less painful.
Having support and guidance saves you time, money and your sanity!
Call 303-757-8673 or email to get your healing program started today!
**Muscle testing for specific foods is important if you have any type of food sensitivity, intolerance or are dealing with leaky gut, Candida, parasites etc. Contact me for more information.**
2 TBS 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 TBS 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 stage 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:
Water or Unsweetened Almond Milk or Coconut Milk
Add a Protein:
1 Scoop 100% Egg Protein Powder (Healthy-n-Fit Brand) or Hemp Protein Powder to equal at least 20 gms protein or Pea Protein or Whey Cool protein powder(get this one through me)
Spinach or Kale (Stay with me here...you can't even taste it and you'll get your greens in!)
Add Healthy Fats:(choose 1 or 2 in small amounts)
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)
Flax Seeds or Flax Oil
Berries of your choice
Raw Cocoa Powder
Carob Powder Pumpkin
Pumpkin Pie Spice
Alcohol-free Vanilla Flavor (Frontier Brand)
You may also add in other herbs such as liquid Elderberry, Slippery Elm Powder or Ultimate GreenZone.
Blend in a Bullet Blender or Regular Blender. Enjoy!
1 cup buckwheat flour
1/2 TBS baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
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 Nectar 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.
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 sweetener such as xylitol or erythritol)
1-1/2 TBS 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 TBS vanilla.
Mix all ingredients and place into greased mini muffin pan.
Bake at 400 degrees 12-13 minutes.
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.
1-1/4 cup spelt & kamut flour (I'm sure you could experiment w/a flour that is suitable for you)
2 TBS Grapeseed Oil
1 TBS 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 sweetener.
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 TBS Flour (I used Buckwheat which is gluten-free)
2 TBS Olive Oil or Coconut Oil
Pulse first 4 ingredients (through Cumin) and ¼ tsp.
each of salt and pepper in food processor until coarsely
chopped and mixture comes together. Transfer to a bowl, add egg and 2 TBS 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 verysticky 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 TBS Butter
1 TBS Olive Oil (can use just Olive Oil instead of the butter)
2 TBS Garlic Powder (in addition to the above amt.)
3 TBS 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 golden brown, about 6 minutes per side. Sprinkle with 2 tsp. garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat.
1 Garlic Clove chopped (or more if you like)
1 TBS 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 strainer 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 TBS 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 cup 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
4 TBS olive oil
1 TBS 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).
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.
2 pounds green beans, trimmed
2 TBS walnut oil
3 TBS olive oil
Juice of 1 lemon
1 tsp. grated lemon zest
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.
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
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
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.
2 heaping TBS of raw, organic tahini
1/2 clove of garlic
Juice of 1/4 of a lemon
Sea salt, to taste
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.
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.
Spread celery sticks with Almond Butter or Hummus
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.
Prep Time: 15 min. Serves: 6
1 TBS ground cumin
3 cloves garlic, minced
1/2 cup parsley, chopped
1 TBS 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.
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 TBS 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 cup brown rice
6 chicken thighs, skinned
4 cups chicken broth or Imagine no-chicken broth
4 cups water
1 tsp. garlic, minced
1 1/2 TBS 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.
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 TBS 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 TBS 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! =)
**Note: Agave Nectar is used in a couple of these recipes and is only recommended if you've gotten rid of your Candida/Yeast and use it occasionally. It is a sugar and shouldn't be used in high amounts as it will feed Candida/Yeast. Use another sweetener such as Erythritol, Xylitol or Stevia in small amounts instead.
Double Almond Carob Chip Cookies *NEW
2 ½ cups blanched almond flour
½ tsp. Celtic sea salt
½ tsp. baking soda
½ cup grapeseed oil
½ cup agave nectar
1 TBS 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.
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. :o)
2 TBS 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 TBS 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.Xylitolusa.com
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 TBS 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)
1/2 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. Sea 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 cup 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 sweetener to experiment with this recipe.
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.
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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.