***Leftover meat is great for sandwiches or tortilla soup***

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.

 

Pasta Dishes

Simple Garlic Spaghetti

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

 

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. 

From Dr. Ben Kim

Snacks

 Trail Mix 

Almonds
Pecans
Sunflower Seeds
Pumpkin Seeds
Unsweetened Carob Chips
Unsweetened Shaved Coconut

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

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)

 

Treats (approved for Candida diet of course!)  
 
Coconut Cupcakes *NEW

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

1. Grind the shredded coconut into a fine, powdery meal with a food processor
   or a Magic Bullet blender.
2. Pack the almond flour into measuring cup with your hands (like you would
   w/brown sugar) and sweep it level.
3. Mix the finely ground coconut, almond flour, coconut flour, xylitol or erythritol,
   sea salt and baking power in a bowl.
4. In a separate bowl melt the coconut oil (if needed), and beat in eggs, vanilla
   flavor, and coconut milk.
5. Add dry ingredients into wet ingredients, and beat together for a couple of minutes.
6. 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.
7. Pour batter almost to the top of the mini muffin cups. Rap muffin tin gently on the
   counter to pop air bubbles.
8. 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)
9. Remove cakes from muffin tins as soon as they are cool to the touch, and cool
   on a wire rack.
10. Dip cakes into glaze and sprinkle with unsweetened coconut.
11. 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
 

1. Whisk together coconut milk, and sift in coconut flour. 
2. Whisk in coconut flour until there are no lumps, then add a pinch of sea salt,
   and sweeteners.
3. Taste and adjust sweetness level if necessary.
4. 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.

Emerald

Forest

 

- http://www.emeraldforestxylitol.com

 Recipe from Healthy Indulgences Blog - Thanks Lauren!

   

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)

1. Preheat oven to 350 degrees.
2. In a bowl, blend sweetener and oil. Mix In egg, then applesauce and vanilla.
3. Sift together arrowroot through nutmeg.
4. Add to wet ingredients. Blend on low speed for 2 minutes adding the water just
   until the ingredients are combined.
   
5. Fold in currants and nuts.
6. 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. 
7. 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!