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Sunday, July 10, 2011

Garlic Lime Chicken Bake

**Candida can substitute lemon juice for the orange juice. No orange juice allowed during the program.

1 teaspoon Cilantro

1/4 teaspoon Cumin, Ground

1/4 teaspoon Black Pepper, Ground

1/4 teaspoon sea salt

1 tsp minced garlic

1 tsp minced onion

3/4 tsp oregano

1 1/2 pounds boneless skinless chicken breast halves

You will also need

1/4 cup simply orange juice

1/4 cup lime juice

2 tbsp. olive oil

DIRECTIONS: Mix all ingredients, except chicken, in small bowl. Place chicken in large resealable plastic or glass container. Add marinade; turn to coat well. Refrigerate for 30 minutes.

Preheat oven to 400°F.

Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Bake chicken for 25 to 30 minutes.

Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.

Top with avocado, tomato and red onion.
Serve with black beans, garlic butter fried brown rice and a large salad.

Tuesday, June 14, 2011

Turkey Hash with Garlic Butter and Herbs

1 1/2 pounds medium Yukon Gold potatoes
1 medium onion, finely chopped
1/2 cup green onions, finely chopped
1/2 cup of green bell peppers, finely chopped
1 or 2 cups turkey ground meat cooked
4 large eggs

Butter mixture
4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper(optional)
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano
(mix all ingredients together with a fork until light and fluffy)

Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and grate with a grater.

Brown your turkey ground meat with some of the garlic and butter mixture.

While potatoes cool, melt butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

Add potatoes, turkey ground meat, 3/4 teaspoon sea salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of turkey hash.

Sunday, April 10, 2011

Mediterranean Chicken Bake

1/2 yellow onion
1/2 cup chopped green onions
4-5 vine ripened tomatoes (In a rush use the natural canned tomatoes with garlic and basil
1 tablespoon olive oil
3-6 skinless chicken pieces, on the bone, ex: drumstick, thighs
1 can pitted black olives (optional)
sea salt & freshly ground black pepper
2 garlic clove, finely chopped

I added the following...just because.
1 zucchini sliced
1 squash sliced
2 cans of artichokes (Candida clients make sure these don't contain any
vinegar in the ingredients)
**I also added asparagus

**Coconut Flour and Potato Flour is what I used to lightly coat the chicken before browning.
1 Preheat oven 350'
2 Chop onions.
3 Cut tomatoes into small pieces.
4 Heat oil a saucepan on medium heat and brown lightly flour coated chicken pieces.
5 Transfer chicken to a plate.
6 Add onions, garlic, tomatoes, artichokes, zucchini, squash, olives, and garlic. I put all of this in a big bowl and let it sit.
7 After browning the chicken place it in a baking dish. Then pour the bowl of the vegetables over the chicken.
8 Put it in the oven and cook 30-40 minutes or until chicken is fully cooked.
13 Serve with brown rice.

Wednesday, April 6, 2011

Coconut Flour Pancakes

Coconut Flour Pancakes (Candida Diet Clients don't add fruit or honey)

Recipe Notes: You can use unsweetened almond milk and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.


4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, mayple syrup, or fruit.

Thursday, March 10, 2011

Crunchy Chicken Asain Salad

Bean Sprouts
Shredded Carrots
1 small avocado, pitted, peeled and cut into 12 thin slices
Brown Rice Noodles
Add any of the following nuts...cashews, almonds, pumpkin seeds, sunflower seeds.

Add Ginger and Soy for added flavor.

For the dressing
1/3 cup plain silken tofu
1/3 cup low-fat plain unsweetened soy milk (soya milk)
1 tablespoon peeled and minced fresh ginger
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon light miso
1 teaspoon ground mustard
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion, including tender green top

To make the dressing, in a blender or food processor, combine the tofu, soy milk, ginger, soy sauce, miso and mustard. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.

In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside.
Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion. Top each avocado with a dollop of the remaining dressing. Serve immediately.

Banana Soft Serve (Not Candida Friendly)

Freeze some bananas, than pulse in a food processor with roasted nuts of your choice and a splash of unsweetened almond milk.

Friday, February 11, 2011

Unstuffed Peppers

1 cup brown rice
1/2 pound chicken sausage (casings removed)
1-2 green peppers
1 red onion (chopped)
you can add other veggies
season to taste
approx 1 tbsp olive oil

In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon sea salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Heat a large skillet over medium heat. Add 1 tablespoon extra- virgin oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, veggies, and onion. Season with sea salt and pepper and cook until the vegetables are crisp and tender, about 5 minutes. Add the veggies to chicken sausage and brown rice and toss. Serves 4.