Bean Sprouts
Shredded Carrots
Scallions
1 small avocado, pitted, peeled and cut into 12 thin slices
Chicken
Brown Rice Noodles
Cilantro
Basil
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.
Thursday, March 10, 2011
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.
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.
Wednesday, January 12, 2011
Almond Flour Tortillas
Ingredients
2 eggs
1 teaspoon paprika
1/2 cup shredded Monterey jack or cheddar cheese (Don't add cheese if on Candida diet}
1/4 cup almond flour
1-3 tsp water
Directions
Mix all of the ingredients in a blender to create a smooth batter.
Spray a griddle or skillet with olive oil and place over medium heat.
Once the skillet is well heated, pour the batter onto the skillet to create the tortillas, thinning the batter with a spatula if necessary.
Let the batter cook untouched until it is set on the bottom, then carefully flip the tortilla and cook the other side for a minute or less.
Wipe the skillet with a paper towel every now and then to prevent burning.
Nutritional Info
Casein-Free
Egg-Free
Gluten-Free
Vegetarian
Comments
These tortillas can be used to make quesadillas and burritos. Feel free to substitute other spices and cheeses. I highly recommend doubling or quadrupling this recipe in order to make a big batch at one time. To freeze the tortillas, individually set the cooked tortillas on wax paper and stack inside a gallon-size freezer bags. Bring the tortillas to room temperature before attempting to cook with them.
Servings
6-10 Tortillas
2 eggs
1 teaspoon paprika
1/2 cup shredded Monterey jack or cheddar cheese (Don't add cheese if on Candida diet}
1/4 cup almond flour
1-3 tsp water
Directions
Mix all of the ingredients in a blender to create a smooth batter.
Spray a griddle or skillet with olive oil and place over medium heat.
Once the skillet is well heated, pour the batter onto the skillet to create the tortillas, thinning the batter with a spatula if necessary.
Let the batter cook untouched until it is set on the bottom, then carefully flip the tortilla and cook the other side for a minute or less.
Wipe the skillet with a paper towel every now and then to prevent burning.
Nutritional Info
Casein-Free
Egg-Free
Gluten-Free
Vegetarian
Comments
These tortillas can be used to make quesadillas and burritos. Feel free to substitute other spices and cheeses. I highly recommend doubling or quadrupling this recipe in order to make a big batch at one time. To freeze the tortillas, individually set the cooked tortillas on wax paper and stack inside a gallon-size freezer bags. Bring the tortillas to room temperature before attempting to cook with them.
Servings
6-10 Tortillas
Friday, November 19, 2010
Pumpkin Pie (Candida Friendly)
3/4 Cup 100% Pure Maple Syrup
1/2 Teaspoon Salt
1/4 Teaspoon Fresh Ground Ginger
1/4 Teaspoon Fresh Ground Cloves *OR; 1 Teaspoon Fresh Ground Pumpkin Spice
1 Large Whole Egg
1 Egg White
1 Can 15oz of 100% Pure Pumpkin (Libby)
1 Cup 12oz of Unsweetened Soy Milk
1 Small container of Cream Cheese
Whisk Syrup, Salt, and spices in a bowl. Add egg and egg white and continue to whisk. Whisk together the cream cheese and the soy milk until smooth (a little of each at a time. (It may be a little lumpy) Add the pumpkin and stir until smooth. De sure not to over stir/if a little lumpy it will be okay.
Pour into a 9" baking dish pre sprayed with a little non stick olive oil and paper towel to lightly prepare the dish.
Bake at 350 degrees for 40 to 50 minutes or until sharp knife or fork comes clean when inserted in center.
Let cool...pumpkin spice may be substituted for fresh ginger and cloves.
Add whip cream to the top of the pie. (IF YOU ARE ON THE CANDIDA DIET DON"T USE THE WHIP CREAM.
Preheat oven to 350 degrees.
1/2 Teaspoon Salt
1/4 Teaspoon Fresh Ground Ginger
1/4 Teaspoon Fresh Ground Cloves *OR; 1 Teaspoon Fresh Ground Pumpkin Spice
1 Large Whole Egg
1 Egg White
1 Can 15oz of 100% Pure Pumpkin (Libby)
1 Cup 12oz of Unsweetened Soy Milk
1 Small container of Cream Cheese
Whisk Syrup, Salt, and spices in a bowl. Add egg and egg white and continue to whisk. Whisk together the cream cheese and the soy milk until smooth (a little of each at a time. (It may be a little lumpy) Add the pumpkin and stir until smooth. De sure not to over stir/if a little lumpy it will be okay.
Pour into a 9" baking dish pre sprayed with a little non stick olive oil and paper towel to lightly prepare the dish.
Bake at 350 degrees for 40 to 50 minutes or until sharp knife or fork comes clean when inserted in center.
Let cool...pumpkin spice may be substituted for fresh ginger and cloves.
Add whip cream to the top of the pie. (IF YOU ARE ON THE CANDIDA DIET DON"T USE THE WHIP CREAM.
Preheat oven to 350 degrees.
Sunday, November 7, 2010
Shrimp & Brown Rice Bake
Ingredients:
4 slices turkey bacon or turkey tasso, chopped
1/2 onion, chopped
1 1/4 cups brown rice
Sea Salt and pepper
1 teaspoon paprika
One 14.5-ounce can diced tomatoes with italian
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley
Sprinkle leftovers with water before reheating in a skillet or microwave.
Directions:
1.Preheat the oven to 375°. In a large, ovenproof skillet, cook the bacon until crisp, about 5 minutes. Stir in the onion and cook until softened, about 5 minutes; stir in the rice. Season with 2 teaspoons sea salt, 3/4 teaspoon pepper and the paprika. Add the tomatoes and 1 cup water and bring to a simmer. Cover and bake until the rice is just tender, about 20 minutes.
2.Stir in the shrimp and zucchini and bake for 5 minutes more. Remove from the oven and let stand for 5 minutes. Stir in the parsley and serve
4 slices turkey bacon or turkey tasso, chopped
1/2 onion, chopped
1 1/4 cups brown rice
Sea Salt and pepper
1 teaspoon paprika
One 14.5-ounce can diced tomatoes with italian
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley
Sprinkle leftovers with water before reheating in a skillet or microwave.
Directions:
1.Preheat the oven to 375°. In a large, ovenproof skillet, cook the bacon until crisp, about 5 minutes. Stir in the onion and cook until softened, about 5 minutes; stir in the rice. Season with 2 teaspoons sea salt, 3/4 teaspoon pepper and the paprika. Add the tomatoes and 1 cup water and bring to a simmer. Cover and bake until the rice is just tender, about 20 minutes.
2.Stir in the shrimp and zucchini and bake for 5 minutes more. Remove from the oven and let stand for 5 minutes. Stir in the parsley and serve
Pumpkin Chiffon Cake
Ingredients:
1 cup whole wheat flour
7/8 of a cup maple sryup (I replaced 1 1/4 cup of granulated sugar with the maple sryup)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 cup canned pure pumpkin puree
Sprinkle Cinnamon and Truvia for dusting
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.
It will satisfy cake lovers even without layers of fatty frosting.
Directions:
1.Preheat the oven to 325°. In a large bowl, whisk together the flour, 7/8 cup maple sryup, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2.Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
1 cup whole wheat flour
7/8 of a cup maple sryup (I replaced 1 1/4 cup of granulated sugar with the maple sryup)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 cup canned pure pumpkin puree
Sprinkle Cinnamon and Truvia for dusting
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.
It will satisfy cake lovers even without layers of fatty frosting.
Directions:
1.Preheat the oven to 325°. In a large bowl, whisk together the flour, 7/8 cup maple sryup, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2.Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
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