Candida Diet Recipe Basics

Are you hungry for a good Candida Diet recipe that will not cause a flareup of Candida yeast in your system? There are many good books and ebooks available with great recipes for a Candida diet. Most are very simple and require limited ingredients.

The primary foods focus in a Candida diet is meat and vegetables, with a few fruits and nuts thrown in. Three to five meals a day is recommended, depending on your personal needs. Snacking should be limited and should consist of vegetables, and/or nuts.

The primary goal of this diet is to eliminate all of the foods that the Candida yeasts feed on. You literally want to starve them out of existence. This means eliminating many popular foods like yeasty breads, sugary foods, coffee, alcohol, soft drinks, pizzas, pastries, and a host of other foods that you probably love. Yeasty foods taste good!

A Candida diet may only be temporary, about 6 – 8 weeks, or until the body has had a chance to balance out the bad bacteria with the good ones. For some, many of the foods that were eliminated can be slowly reintroduced into your meals. Other people may have to continue on a candida diet for life. In general, maintaining a healthy diet throughout life will minimize the possibility of a Candida reoccurrence.

Here are some basic food rules to follow:

Meat should be the largest portion of your meals, closely followed by vegetables, and smaller amounts of fruits and nuts. Vegetarians could substitute bean, rice and nuts for the meats. The best nuts would be organic almonds, walnuts, and pecans. Pumpkin seeds are also fine.

For breakfast: eggs with bacon or ham several days a week. Balance that with yogurt and unsweetened oatmeal or rice cereal on other days. Grapefruit is great for a light breakfast, if you have a little protein for your next snack.

For lunch: Chicken, fish (non-breaded), salads without vinegar based dressing, avocado and raw vegetables and a small portion of fruit are all good choices. Try making a salad dressing from olive, coconut, flax or sesame oil, organic apple cider vinegar, fresh lemon juice and water. You can blend an avocado in, for a richer dressing.

For dinner, you can really get cooking with grilled meats or fish, and steamed vegetables. Lots of fresh chopped garlic is recommended where you can add it. This will help kill off the candida yeast.

Grass fed, pasture-raised beef is best. Free roaming chickens are better than cooped up, grain-fed chickens.

Stay away from deserts made with sugar, and alcoholic drinks. Sweeten with stevia and xylitol instead.

Microwaving should be avoided because it reduces the nutritional quality of the food. Organic vegetables, lightly steamed or eaten raw will have the highest nutrient retention.

Good bread substitutes include Spelt Bread, Brown Rice Bread and Kamut Bread..

Here are a few recipes to get you started.

Fiesta Eggs

1 egg
1 cup cooked legume beans (garbanzo, lima, black-eyed peas, kidney)
1 Tbsp unsweetened salsa
1 Tbsp fresh herbs
1 tsp toasted nuts
Preheat oven to 275°
Place entire egg — including shell — in a muffin tin. Place in 275° oven for 15 minutes.
Puree the cooked beans as well as their liquid for five (5) seconds in a blender. Consistency of this should be chunky.
Salt and pepper to taste. Scoop beans into heat-proof dish. Remove egg from oven when it’s done. Place beans in oven for approximate 7 – 10 minutes. Remove beans from oven, scoop egg from shell. Season if desired.

This is a great starter recipe. From here, you can add anything you can think of: herbs and even unsweetened salted salsa.

Slow and Easy Chicken

3 lbs chicken with bone or 2 lbs boneless chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Season to taste

Place chicken in a crock pot. Cover with one can each of cream of mushroom soup and the cream of chicken soup. Cook on low 6 to 7 hours. If cooking on high, cook for 3 to 4 hours or until done. Serve over steamed rice and a side of green vegetables.

Pecan Coated Salmon

4 Salmon portions, 5 oz. each Olive oil
2 cups pecans
1 tsp garlic salt
1 tsp cayenne pepper (or to taste)
Preheat oven to 450°.
Grind pecans into a coarse meal. Add garlic salt and cayenne pepper.
Coat salmon with olive oil, then cover in pecan mixture. Place on baking sheet.
Bake at 450° F. for five (5) minutes or until done to your taste. Serve with a salad and a side vegetable dish.

This recipe is much improved if you use chopped fresh garlic and 1/2 tsp salt, rather than packaged garlic salt.

Crunchy Catfish and Squash

1 catfish filet (3/4 – to 1-inch thick)
3 small yellow crookneck squash, cut into 1?4 inch slices
2 sprigs parsley
1 lemon
1 clove garlic, sliced
1/3 cup under-germinated cornmeal
Freshly ground black pepper
Oil for pan
Mix cornmeal and dash of ground pepper.
Heat oil in frying pan (enough to cover bottom) or spray pan with oil. Cover catfish in cornmeal mixture. Place in hot pan. Fry on one side till it’s golden brown. Turn over. Push catfish to one side of pan, adding garlic and squash. Toss squash with spatula as they brown. Sprinkle juice from half of lemon over everything as soon as the fish is done. Garnish with parsley sprigs. Serve with lemon slices.

Stuffed Tuna Salad

1 6.5-oz can tuna (water packed)
1/2 cup plain yogurt
Salt and pepper to taste
Lemon juice
Fresh dill, chopped
1 red or green bell pepper
Drain water from can. Empty contents of can into bowl; flake with fork. Add rest of ingredients. Mix well.
Cut off top of pepper. Clean out seeds. Rinse well. Stuff tuna mixture into pepper.


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