Following in the foot steps of my last post about Immune Boosting Foods I thought I would share an Immunity Boosting Soup recipe that is so yummy and good for you! It’s full of ingredients that will help keep your immune system humming along this fall and winter season.
If you are dealing with Candida and are in the initial stages of the cleanse then you’ll want to leave out the mushrooms. You could substitute another one of your favorite veggies like cabbage or celery if you like.
The reason to leave out the mushrooms may not be what you think. Yes, mushrooms are a fungus but they don’t feed Candida, however, those who have Candida overgrowth can be very sensitive to a lot of foods and mushrooms are one of them. They can cause allergy type reactions in someone who is experiencing Candida. So I always err on the side of caution and leave them out when doing a Candida cleanse.
Then after things have settled down and your gut is more balanced I would start with a small amount of mushrooms and see how you feel. If you have any type of reaction to them (headaches, fatigue, bloating, gas, rashes, etc.) that can happen up to 4 days after eating then it’s recommended to leave that food out of your diet. You could wait a few months and try this again to see if you indeed do have an intolerance to this food.
This immunity-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system:
Turmeric adds a subtle flavor and a beautiful yellow color. The active ingredient is curcumin, a powerful antioxidant.
Black pepper also has antioxidant properties.
Cayenne pepper can clear congestion due to the main active compound capsaicin, which has anti-inflammatory properties.
Shiitake mushrooms are rich in vitamins and minerals and contain unique phytonutrients that contribute to good health.
The question I get asked most about the Candida diet is “what can I eat for breakfast?”
It’s one of those things where the diet can leave you scratching your head as to what’s left if toast, oatmeal and cereal are out! I was such a cereal “junkie” that it was a challenge for me to find something I could get excited about eating for breakfast on the Candida diet.
After much trial and error I now have my go-to meals and like to offer up my choices to my clients as well. I’ve been amassing my Candida diet recipe ideas (which I will be sharing more of in future posts) for well over 15 years now. I know what I like but it has been a challenge for me to come up with ideas for the all the different tastes that people do have and is part of what makes my job fun!
I love hearing that the recipes I shared were delicious and easy to make. If I can help take some stress off of what otherwise is a very stressful time for those healing from Candida then I’ve done my job.
These two Candida diet recipes for turkey sausages are a favorite of mine for breakfast. I like that they can be made ahead of time and kept in the fridge or frozen and defrosted for those busy mornings. Just add some sauteed veggies and a half an avocado and you’ve got yourself a hearty, nutritious Candida diet friendly meal. You’ll also have lots of energy and focus until lunch.
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.
This makes 4 servings but I usually double the recipe and put the leftovers in the fridge for another day’s breakfast.
Also I have made these and not put them in the fridge to chill and they came out fine.
**Always choose the highest quality meats when possible.
Adapted from Simply Colorado Cookbook
Adapted from Simply Colorado Cookbook
Natural Health Answers https://www.naturalhealthanswers.com/
Reader Feedback: What’s your favorite Candida diet recipe for breakfast? Do you have any new and interesting breakfast ideas?
These candida diet coconut cupcakes are gluten-free, dairy-free, lactose-free and sugar-free and guess what, they are delicious! This Candida diet recipe would be perfect for a birthday treat for a child or an adult, just add candles. :o)
Still looking for a way to stay on the Candida diet without going crazy? I know it all too well!
I was a sugar-addict and remember the first few days of the diet were torture for me. I made it through but I had to figure out how I could maintain the healthy diet while also having a few healthy treats here and there.
After finding quite a few anti-candida diet dessert recipes, I started experimenting with the ingredients I knew were safe for me on the diet. I substitute the sweeteners in recipes with Stevia andErythritol. Some recipes work and some don’t so beware if you try a recipe that calls for honey or a liquid sweetener as it can flop.
These coconut cupcakes are the perfect little treat to quiet the call for a little bit of sweet. Let me know if you try them and how you liked them!
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 powder 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.
For the Glaze:
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 the glaze and sprinkle with unsweetened coconut
Serve at room temperature and Enjoy!
The cupcakes themselves are pretty sweet so I like them without the glaze. If you wanted to omit the glaze they are still delicious.
When starting out on the Candida diet I had to come up with some easy but super nutrient breakfast options or I would have seriously faltered on the diet. I scoured the internet for ideas on what I could eat for breakfast and found a couple of ideas but I eventually came up with my own favorite Candida diet recipe for breakfast.
I was going to a Medical Intuitive at the time and she suggested a protein shake to help keep my blood sugar stable and my adrenals happy. I made a variety of different combinations that I really liked so this was a home run for me. It also keeps me feeling satisfied until lunch. It’s important to get the correct ratios of protein, carbs, and fats so that you can last until lunch. Too many carbs compared to protein and you’re going to be reaching for something to eat within an hour or two not to mention feeding the Candida. Up the protein decrease the carbs (fruit) and you’ll have a great option for your breakfast.
One other note to mention is that usually in the first stages of the Candida diet fruit is avoided so if you are just starting out you may want to leave out the berries and then add them when you’re further along in the cleanse. This recipe is easy, fast, delicious and nutritious. Enjoy!