Some new recipes for you all to try, including my superfood breakfast yogurt parfait – I posted pics on the FB group if you’re curious!
Some yummy recipes I’ve found:
Candida modifications: sub ACV for the white wine
Candida Modifications: sub shredded chicken for bacon if desired (or if the bacon is nitrate/nitrite free, the small amount you are eating is ok – at least for me and my personal standards)
Candida Modifications: Use another veggie instead of peas – like bell peppers or celery
Here are 2 of my own recipes I created and loved:
Hearty Rosemary-Almond Veggie Salad
About 10-20 stalks asparagus
lettuce mix of choice
chopped salted almonds + rosemary for garnish
1/2 an onion
Cooked chicken (optional)
Cooked buckwheat groats (optional)
1/4 cup EVOO
1/4 cup Almond milk
3 tablespoons almond butter
leaves from 2 stalks fresh rosemary (or 3 tsp dried rosemary)
1 tablespoon ACV
1 tablespoon coconut aminos
5 garlic cloves, smushed and sauteed
salt to taste (I started with 1/2 tsp and then added more)
Peel rutabaga and cut into bite sized pieces. Cover with olive oil and a healthy dusting of rosemary and salt. Bake in oven pre-heated to 400 degrees for about 20-40 minutes. Rutabaga is done when you can pierce it with a fork. (Start checking at 20 minutes and check every 5 or so minutes). Chop half an onion. Smush 5 garlic cloves. Sautee together till the garlic cloves soften and the onion becomes translucent. Fish the garlic out and set aside. In a separate pot, blanch asparagus until just soft but still bright green, about 2-4 minutes. Put asparagus into cold water to stop the cooking. With the garlic and onions separated and set aside, use the same skillet to saute the broccolini with EVOO, salt and rosemary. When the rutabaga is finished, remove and let cool.
Roughly chop tomato and avocado. You can chop the asparagus and broccolini as well or present it as whole stalks – your choice.
To make the dressing, put all the ingredients into a blender (I used the Nutribullet) and mix – you can also use a small pan and an immersion blender. Taste and adjust seasoning – I added more rosemary and salt.
Toss the dressing with the greens, tomato and avocado.
Place into bowls. Top with the sauteed onions, asparagus, broccolini and rutabaga. Sprinkle chopped almonds and rosemary on top as garnish.
You can also add some cooked chicken for protein and some cooked buckwheat for carbs. 🙂
Actually, all of the stuff in this salad is optional – the key is to make it hearty and diverse though!
Superfood Yogurt Parfait
1/2 cup goat or sheep full fat yogurt
1 tsp camu camu powder
teeny amount of monk fruit powder or stevia (to taste)
1/4 tsp cinnamon
small handful Trader Joe’s Ancient Seed/grain mix
small handful hemp hearts
1 tsp EVOO/Sacha Inchi Oil
Mix well + enjoy! (This is the best way for me that I’ve found to make sure I’m taking my Camu Camu – it has a very floral, tangy taste that works really well with sweetened yogurt). The grains give healthy carbs, the hemp hearts and yogurt give protein and fats. The EVOO or Sacha Inchi) gives extra nutrients, an extra dimension of taste (I like the organic unfiltered greek EVOO from TJ’s – yummy grassy taste and good value) and much needed healthy fats.