Breakfast: Steak and Eggs
Lunch: Mint Beef Burgers
Dinner: Roasted Asparagus and Tomato Basil Soup
Recipes
Steak and Eggs - Serves 1
1 beef round steak
2 eggs
1/2 yellow onion, sliced thin
1/2 tsp dried basil
Pinch salt and pepper, to taste
1 avocado to top
1 tbsp coconut oil
1:Bring 2 small skillets to heat up over medium heat
2:Add 1 tablespoon of coconut oil to a skillet and add in sliced onion. Use salt and pepper to season lightly and with a wooden spoon stir the onions around to caramelize them
3:While the onions are caramelizing, season your steak with salt and pepper and add a bit of basil to both sides. Then place the steak onto the other hot pan
4:Cook steak on both sides for 3-4 minutes or until desired tenderness. When finished, place steak on a plate to rest
5:In the same pan, add 1 teaspoon of coconut oil and cook both eggs to desired style
6:Top cooked eggs on steak along with onions. Slice up your avocado and garnish your dish accordingly.
Mint Beef Burgers - Serves 4
1 lb ground beef
1 shallot, minced
2 tbsp mint leaves, minced
1 tsp garlic, minced
1/2 tsp salt
1 tsp black pepper
1:Heat a grill pan to medium heat with coconut oil
2:Mix ground beef with garlic, mint, shallot, salt and pepper
3:Form into 4 equal sized patties and grill burgers for about 4 minutes each side. Flip only once
4:Adjust cook time for desired tenderness
5:Remove burger from heat and garnish with mint leaf. Place atop a bed of mixed greens and other vegetables of choice
Roasted Asparagus - Serves 4
1 lb asparagus, tough ends trimmed, rinsed and patted dry
3 tbsp extra virgin olive oil
1.5 tbsp minced garlic
2 tsp lemon juice
fresh salt and pepper
1:Preheat oven to 425˚F
2:In a large baking dish toss the asparagus with olive oil and garlic. Season lightly with salt and pepper and toss
3:Place in oven and bake until asparagus are tender and lightly browned, about 15 to 20 minutes
4:Remove from the oven and toss with lemon juice, adjust seasoning to taste
Tomato Basil Soup - Serves 4
6 tomato vine ripened
3 cloves of garlic minced
1 small white onion, finely chopped
3 tbsp tomato paste
2 cups vegetable or chicken stock
3 oz fresh basil leaves
Handful fresh thyme
3 stalks of celery, chopped
2 tbsp pasture raised butter
1:Melt the pastured raised butter in a large pot over medium heat.
2:stir in the onion, garlic, celery and let sauté until onion becomes translucent, about 5 minutes
3:Add in tomatoes, herbs and tomato paste to the pot and stir well
4:Pour in broth, stir, cover and turn down to a low heat and let simmer for 30 minutes
5:Transfer to a blender or food processor and blend until smooth
6:Plate and serve with chopped basil as garnish
Reactions
Food: Breakfast was good. My husband and I had a lunch date. I ate half of my salad at lunch and the other half at dinner.
Body: I noticed that the rash on my finger is gone. My acne is starting to clear up a bit. I'm almost sure some of the acne is hormonal though. I went to the gym today and felt like I had energy to burn. It was great!
April 1, 2015
Day 15 - Candida Diet
Two weeks down, two to go!
Breakfast: Coconut Nested Eggs
Lunch: Asian Steak Salad
Dinner: Greek Salad with Grilled Chicken
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Asian Steak Salad - Serves 6
1 clove garlic, minced
1/2 tbsp ginger root, minced
1/2 tsp salt and pepper to taste
2 tbsp raw coconut aminos
2 tbsp fish sauce
1 tsp red pepper flakes
1 oz raw carrot, shredded
1 oz radish, sliced thin
1.5 cup green cabbage, shredded
1/2 green onion, chopped
1/2 navel orange, peeled and chopped
1/4 red bell pepper
1/8 cup almonds, silvered
10 oz sirloin steak
8 grape tomatoes
1:whisk together garlic, ginger root, salt, pepper, red pepper flakes, coconut aminos and fish sauce and power over steak
2:Allow steak to marinate for at least 3 to 4 hours before cooking
3:Preheat a grill pan to high heat, grill steak on high heat for about 4 minutes each side. Flip only once
4:Set steak aside and while resting rinse and chop all vegetables as well as the orange
5:Toss cabbage, bell pepper, radish, tomato and orange in a medium sized bowl
6:Slice steak thinly and plate on vegetable mixture
7:Add silvered almonds and green onion as garnish
Greek Salad - Serves 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
4:Add grilled chicken
Reactions
Food: I liked all the meals today. I'm a little mystified as to why the coconut nested eggs were for breakfast again but they weren't bad.
Body: I do have more energy but when I get tired it's like I hit a wall. Very different from what I'm used to. I am learning my limits though.
Breakfast: Coconut Nested Eggs
Lunch: Asian Steak Salad
Dinner: Greek Salad with Grilled Chicken
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Asian Steak Salad - Serves 6
1 clove garlic, minced
1/2 tbsp ginger root, minced
1/2 tsp salt and pepper to taste
2 tbsp raw coconut aminos
2 tbsp fish sauce
1 tsp red pepper flakes
1 oz raw carrot, shredded
1 oz radish, sliced thin
1.5 cup green cabbage, shredded
1/2 green onion, chopped
1/2 navel orange, peeled and chopped
1/4 red bell pepper
1/8 cup almonds, silvered
10 oz sirloin steak
8 grape tomatoes
1:whisk together garlic, ginger root, salt, pepper, red pepper flakes, coconut aminos and fish sauce and power over steak
2:Allow steak to marinate for at least 3 to 4 hours before cooking
3:Preheat a grill pan to high heat, grill steak on high heat for about 4 minutes each side. Flip only once
4:Set steak aside and while resting rinse and chop all vegetables as well as the orange
5:Toss cabbage, bell pepper, radish, tomato and orange in a medium sized bowl
6:Slice steak thinly and plate on vegetable mixture
7:Add silvered almonds and green onion as garnish
Greek Salad - Serves 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
4:Add grilled chicken
Reactions
Food: I liked all the meals today. I'm a little mystified as to why the coconut nested eggs were for breakfast again but they weren't bad.
Body: I do have more energy but when I get tired it's like I hit a wall. Very different from what I'm used to. I am learning my limits though.
Day 14 - Candida Diet
Breakfast: Coconut Nested Eggs
Lunch: Greek Salad with Beef Meatballs
Dinner: Oven Roasted Broccoli with Butternut Squash Soup
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Greek Salad - Serves 3 to 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 Roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with Roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Oven Roasted Broccoli - Serves 4
1 lbs broccoli, florets
1 tbsp extra virgin olive oil
1 tsp salt and pepper
1:Preheat oven to 400˚F
2:Rinse and soak broccoli with cold water
3:Chop florets from stem about 3/4 inch below crown
4:Toss with olive oil, salt and pepper
5:Place broccoli in a baking dish and roast for 30 minutes, remove from oven and serve
Butternut Squash Soup - Serves 6
1 whole butternut squash, peeled and chopped
1 whole onion, chopped
1 quart chicken stock
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
2 tbsp coconut oil, organic
1:Sauté chopped onion in coconut oil in large pot. Add in cinnamon, nutmeg and salt
2:Add in chopped butternut squash to a pot and pour in broth, boil until the squash in the broth until tender
3:Once the squash has softened, puree soup in a food processor or high speed blender until a smooth texture is obtained
4:Serve and garnish with a sprinkle of cinnamon and chopped walnuts
Reactions
Food: I didn't get make any of the recipes for this day. I was fasting and then I had that whole chicken in my fridge, from when my in-laws brought pizza, that I had thawed and needed to use. So we had baked chicken with mashed cauliflower. It was good!
Body: I was tired today but that was mostly from fasting. I felt really good otherwise.
Lunch: Greek Salad with Beef Meatballs
Dinner: Oven Roasted Broccoli with Butternut Squash Soup
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Greek Salad - Serves 3 to 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 Roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with Roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Oven Roasted Broccoli - Serves 4
1 lbs broccoli, florets
1 tbsp extra virgin olive oil
1 tsp salt and pepper
1:Preheat oven to 400˚F
2:Rinse and soak broccoli with cold water
3:Chop florets from stem about 3/4 inch below crown
4:Toss with olive oil, salt and pepper
5:Place broccoli in a baking dish and roast for 30 minutes, remove from oven and serve
Butternut Squash Soup - Serves 6
1 whole butternut squash, peeled and chopped
1 whole onion, chopped
1 quart chicken stock
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
2 tbsp coconut oil, organic
1:Sauté chopped onion in coconut oil in large pot. Add in cinnamon, nutmeg and salt
2:Add in chopped butternut squash to a pot and pour in broth, boil until the squash in the broth until tender
3:Once the squash has softened, puree soup in a food processor or high speed blender until a smooth texture is obtained
4:Serve and garnish with a sprinkle of cinnamon and chopped walnuts
Reactions
Food: I didn't get make any of the recipes for this day. I was fasting and then I had that whole chicken in my fridge, from when my in-laws brought pizza, that I had thawed and needed to use. So we had baked chicken with mashed cauliflower. It was good!
Body: I was tired today but that was mostly from fasting. I felt really good otherwise.
Day 13 - Candida Diet
Breakfast: Almond Pancakes
Lunch: Taco Bowl
Dinner: Beef Meatballs
Recipes
Almond Pancakes - Serves 2
1.5 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 teaspoon vanilla
pinch of salt
1/2 tsp baking soda
4 eggs
1:Combine all ingredients in a food processor or with hand mixer until smooth
2:Heat coconut oil in a skillet over medium heat and add about 1/4 cup of batter
3:Cook the pancake until it begins to bubble. Flip and cook until it becomes golden brown
4:Remove from heat and add a little pasture fed butter along with sliced almonds. serve
Taco Bowl - Serves 1
1/2 small onion, chopped
1/8 cup chopped green pepper
1/8 cup chopped red pepper
1/2 cup ground beef
1/4 cup salsa
Toppings - avocado, tomato, peppers
1:In a frying pan sauté onion and peppers.
2:Add the ground beef and season with a sprinkle of salt and pepper
3:Add salsa when the ground beef is fully cooked and brown
4:Stir to evenly coat the beef and sautéed vegetables.
5:Place in a bowl and top with your favorite taco toppings. Squeeze some fresh lime juice and garnish with cilantro
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Reactions
Food: I didn't get to try the recipes from this day. We were out of town and ended up eating out a lot.
Body: I had a lot of energy today. Good thing too because we were crazy busy.
Lunch: Taco Bowl
Dinner: Beef Meatballs
Recipes
Almond Pancakes - Serves 2
1.5 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 teaspoon vanilla
pinch of salt
1/2 tsp baking soda
4 eggs
1:Combine all ingredients in a food processor or with hand mixer until smooth
2:Heat coconut oil in a skillet over medium heat and add about 1/4 cup of batter
3:Cook the pancake until it begins to bubble. Flip and cook until it becomes golden brown
4:Remove from heat and add a little pasture fed butter along with sliced almonds. serve
Taco Bowl - Serves 1
1/2 small onion, chopped
1/8 cup chopped green pepper
1/8 cup chopped red pepper
1/2 cup ground beef
1/4 cup salsa
Toppings - avocado, tomato, peppers
1:In a frying pan sauté onion and peppers.
2:Add the ground beef and season with a sprinkle of salt and pepper
3:Add salsa when the ground beef is fully cooked and brown
4:Stir to evenly coat the beef and sautéed vegetables.
5:Place in a bowl and top with your favorite taco toppings. Squeeze some fresh lime juice and garnish with cilantro
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Reactions
Food: I didn't get to try the recipes from this day. We were out of town and ended up eating out a lot.
Body: I had a lot of energy today. Good thing too because we were crazy busy.
Day 12 - Candida Diet
Breakfast: Scrambled Eggs in the Garden
Lunch: Tomato Basil Salad
Dinner: Quinoa Stuffed Bell Peppers
Recipes
Scrambled Eggs in the Garden - Serves 2
2 carrots, peeled and gated
2 zucchinis, peeled and grated
5 eggs
1 tbsp coconut aminos
2 tbsp coconut oil
1:Stir-fry the grated carrots and zucchinis in a tablespoon of coconut oil on medium heat
2:Add the remaining tablespoon of coconut oil to a saucepan on a low to medium heat and crack all 5 eggs into the saucepan. Stir the eggs to scramble them slightly
3:Keep stirring the eggs on the low to medium heat to scramble them
4:When the eggs are done add salt and pepper to the eggs and take off the skillet
5:Add 1 tablespoon of coconut aminos and pepper to the carrots and zucchinis.
6:Place the carrots and zucchinis into the bottom of a bowl and top with the scrambled eggs
Tomato Basil Salad - Serves 2 to 3
2 cups cherry or grape tomatoes
6 cloves of garlic, minced
2 tbsp fresh basil, finely chopped
2 tbsp olive olive salt to taste
1:Preheat oven to 350˚F
2:Halve the tomatoes and combine with minced garlic, chopped basil, olive oil and salt
3:Spread on a baking tray with tomatoes facing up
4:Bake for 40 minutes and serve
Quinoa Stuffed Bell Peppers - Serves 2 to 3
1 medium onion, chopped
1 tbsp coconut oil
1 tbsp ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 15 oz can diced tomatoes, drained liquid reserved
1/2 cup carrots, diced
3/4 cup quinoa
1.5 cups water
1 cup pepper Jack Cheese
4 large red bell peppers, halved lengthwise, ribs removed
salt and pepper
1:Preheat oven to 350˚F
2:In a saucepan, heat coconut oil over medium heat. Sauté onion, celery and jalapeno until soft, about 5 minute.
3:Add cumin and garlic and cook for an another minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
4:Stir in carrots, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer until quinoa is tender, about 20 minutes. Stir in 1 cup of cheese and season with salt and pepper, if desired.
5:Pour reserved liquid from tomatoes in the bottom of your baking dish.
6:Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake for 40 minutes.
7:Transfer stuffed bell peppers onto serving dish and drizzle pan juices
Reactions
Food: I didn't get to try the lunch and dinner recipes from this day. I was in a hurry that day (packing to leave town) and ended up just making some eggs for breakfast, missed lunch and ate dinner out.
Body: I feel pretty much the same. Some headaches, some crazy pimples, my energy level is about the same.
Lunch: Tomato Basil Salad
Dinner: Quinoa Stuffed Bell Peppers
Recipes
Scrambled Eggs in the Garden - Serves 2
2 carrots, peeled and gated
2 zucchinis, peeled and grated
5 eggs
1 tbsp coconut aminos
2 tbsp coconut oil
1:Stir-fry the grated carrots and zucchinis in a tablespoon of coconut oil on medium heat
2:Add the remaining tablespoon of coconut oil to a saucepan on a low to medium heat and crack all 5 eggs into the saucepan. Stir the eggs to scramble them slightly
3:Keep stirring the eggs on the low to medium heat to scramble them
4:When the eggs are done add salt and pepper to the eggs and take off the skillet
5:Add 1 tablespoon of coconut aminos and pepper to the carrots and zucchinis.
6:Place the carrots and zucchinis into the bottom of a bowl and top with the scrambled eggs
Tomato Basil Salad - Serves 2 to 3
2 cups cherry or grape tomatoes
6 cloves of garlic, minced
2 tbsp fresh basil, finely chopped
2 tbsp olive olive salt to taste
1:Preheat oven to 350˚F
2:Halve the tomatoes and combine with minced garlic, chopped basil, olive oil and salt
3:Spread on a baking tray with tomatoes facing up
4:Bake for 40 minutes and serve
Quinoa Stuffed Bell Peppers - Serves 2 to 3
1 medium onion, chopped
1 tbsp coconut oil
1 tbsp ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 15 oz can diced tomatoes, drained liquid reserved
1/2 cup carrots, diced
3/4 cup quinoa
1.5 cups water
1 cup pepper Jack Cheese
4 large red bell peppers, halved lengthwise, ribs removed
salt and pepper
1:Preheat oven to 350˚F
2:In a saucepan, heat coconut oil over medium heat. Sauté onion, celery and jalapeno until soft, about 5 minute.
3:Add cumin and garlic and cook for an another minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
4:Stir in carrots, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer until quinoa is tender, about 20 minutes. Stir in 1 cup of cheese and season with salt and pepper, if desired.
5:Pour reserved liquid from tomatoes in the bottom of your baking dish.
6:Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake for 40 minutes.
7:Transfer stuffed bell peppers onto serving dish and drizzle pan juices
Reactions
Food: I didn't get to try the lunch and dinner recipes from this day. I was in a hurry that day (packing to leave town) and ended up just making some eggs for breakfast, missed lunch and ate dinner out.
Body: I feel pretty much the same. Some headaches, some crazy pimples, my energy level is about the same.
March 27, 2015
Day 11 - Candida Diet
I had to improvise with food on day 11. My in-laws ended up bringing pizza for dinner. I didn't eat any, don't worry. But I had defrosted a whole chicken for my family for dinner. It is now sitting in the fridge, waiting to be cooked. Poor guy. I doubled my lunch so I could just have that for dinner.
Breakfast: Veggie Scramble
Lunch: Eggs over veggie Stir Fry (and today is egg day)
Dinner: Baked Chicken and Mashed Cauliflower
Recipes
Veggie Scramble - Serves 2 to 3
1/2 tbsp. coconut oil
2 to 4 eggs, beaten
1/2 cup broccoli, chopped
1/2 small onion, diced
1/4 Medium green pepper, diced
Diced avocado and cheery tomatoes to garnish
1:Place a medium sized frying pan on the stove and heat 1/2 tbsp. of coconut oil over medium heat
2:Saute the broccoli, onion and green pepper for 3 minutes or until tender
3:In a small bowl, whisk eggs and then pour mixture onto the vegetables and stir
4:Continuing stirring to remove egg residue from the frying pan
6:Season with salt and pepper and top with diced tomatoes and avocado
Eggs over Veggie Stir Fry - Serves 4
1 tbsp coconut oil
1 tbsp garlic, minced
1 tbsp ginger root, minced
1/2 cup water chestnuts
2 cups broccoli, chopped
1/4 cup almonds, chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
2 cup shredded green cabbage
1/4 cup raw coconut aminos
1 tsp sesame seeds
1:Heat a skillet or wok over high heat
2:Add sesame oil, minced garlic and ginger and sauté for 1 minute, this will infuse flavors
3:Add broccoli, water chestnuts and celery, sauté for 2 minutes
4:Add in almonds, cabbage and green onion
5:Pour in coconut aminos (2-4 tablespoons)
6:Cook for 2-3 minutes to allow cabbage to soften
7:Remove and garnish with sesame seeds
Mashed Cauliflower and Baked Chicken - Serves 4
1 bunch thyme
1 bunch fresh rosemary
1 whole chicken, cut into eight pieces
1 shallot, minced
3 tbsp coconut oil
3 head garlic, cloves separated, unpeeled
1 tsp salt and pepper
1:Preheat oven to roast at 350˚F
2:Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts)
3:Heat a skillet to medium heat with 1 tablespoon of coconut oil
4:Sear chicken on all sides and set aside in a large bowl
5:Sauté garlic in coconut oil until the skin of the garlic softens and browns slightly
6:Place half of the garlic on the bottom of a baking pan
7:Line chicken on top of garlic and cover with the remaining garlic.Pour juice from the bowl and top with rosemary, thyme, shallot, salt and pepper
8:Cover with a lid and roast for 1 and a half hours
1 head cauliflower
1 tbsp butter, unsalted
1/2 tsp salt and pepper
1 tsp chives, chopped
1:Rinse and soak cauliflower in cool water to wash clean thoroughly
2:Trim florets from the cauliflower
3:In a large pot of boiling water, place cauliflower in steamer basket and cover. Steam until the cauliflower can be penetrated easily with a fork, about 10-15 minutes
4:Placed steamed cauliflower in a food processor or high speed blender. Season with salt and pepper and add 1 tablespoon of butter (or coconut oil)
5:Puree until smooth and serve with chopped chives as garnish
Reactions
Food: As I said before, I just doubled lunch so that I didn't have to cook a full meal with the extended family here. I did add some meat to veggie stir fry at dinnertime to make it a little more substantial. I need to find a meal to get the chicken in so it doesn't go bad.
Body: I'm still itchy on my scalp and oily. I haven't gotten an new breakouts but the one's I do have are here for the long haul, it seems. They really haven't changed for a couple of days. I feel my energy starting to come back. Evidence is that my house is more clean then it has been in a really long time.
Breakfast: Veggie Scramble
Lunch: Eggs over veggie Stir Fry (and today is egg day)
Dinner: Baked Chicken and Mashed Cauliflower
Recipes
Veggie Scramble - Serves 2 to 3
1/2 tbsp. coconut oil
2 to 4 eggs, beaten
1/2 cup broccoli, chopped
1/2 small onion, diced
1/4 Medium green pepper, diced
Diced avocado and cheery tomatoes to garnish
1:Place a medium sized frying pan on the stove and heat 1/2 tbsp. of coconut oil over medium heat
2:Saute the broccoli, onion and green pepper for 3 minutes or until tender
3:In a small bowl, whisk eggs and then pour mixture onto the vegetables and stir
4:Continuing stirring to remove egg residue from the frying pan
6:Season with salt and pepper and top with diced tomatoes and avocado
Eggs over Veggie Stir Fry - Serves 4
1 tbsp coconut oil
1 tbsp garlic, minced
1 tbsp ginger root, minced
1/2 cup water chestnuts
2 cups broccoli, chopped
1/4 cup almonds, chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
2 cup shredded green cabbage
1/4 cup raw coconut aminos
1 tsp sesame seeds
1:Heat a skillet or wok over high heat
2:Add sesame oil, minced garlic and ginger and sauté for 1 minute, this will infuse flavors
3:Add broccoli, water chestnuts and celery, sauté for 2 minutes
4:Add in almonds, cabbage and green onion
5:Pour in coconut aminos (2-4 tablespoons)
6:Cook for 2-3 minutes to allow cabbage to soften
7:Remove and garnish with sesame seeds
Mashed Cauliflower and Baked Chicken - Serves 4
1 bunch thyme
1 bunch fresh rosemary
1 whole chicken, cut into eight pieces
1 shallot, minced
3 tbsp coconut oil
3 head garlic, cloves separated, unpeeled
1 tsp salt and pepper
1:Preheat oven to roast at 350˚F
2:Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts)
3:Heat a skillet to medium heat with 1 tablespoon of coconut oil
4:Sear chicken on all sides and set aside in a large bowl
5:Sauté garlic in coconut oil until the skin of the garlic softens and browns slightly
6:Place half of the garlic on the bottom of a baking pan
7:Line chicken on top of garlic and cover with the remaining garlic.Pour juice from the bowl and top with rosemary, thyme, shallot, salt and pepper
8:Cover with a lid and roast for 1 and a half hours
1 head cauliflower
1 tbsp butter, unsalted
1/2 tsp salt and pepper
1 tsp chives, chopped
1:Rinse and soak cauliflower in cool water to wash clean thoroughly
2:Trim florets from the cauliflower
3:In a large pot of boiling water, place cauliflower in steamer basket and cover. Steam until the cauliflower can be penetrated easily with a fork, about 10-15 minutes
4:Placed steamed cauliflower in a food processor or high speed blender. Season with salt and pepper and add 1 tablespoon of butter (or coconut oil)
5:Puree until smooth and serve with chopped chives as garnish
Reactions
Food: As I said before, I just doubled lunch so that I didn't have to cook a full meal with the extended family here. I did add some meat to veggie stir fry at dinnertime to make it a little more substantial. I need to find a meal to get the chicken in so it doesn't go bad.
Body: I'm still itchy on my scalp and oily. I haven't gotten an new breakouts but the one's I do have are here for the long haul, it seems. They really haven't changed for a couple of days. I feel my energy starting to come back. Evidence is that my house is more clean then it has been in a really long time.
Day 10 - Candida Diet
Today was a bit rough. I ended up spending some time at a friends house so our kids could play. I didn't prepare my lunch and take it with me. She was so sweet trying to find something for me to eat. We couldn't find anything. Since I didn't have lunch, I just added it to dinner.
Breakfast: Eggs with Turkey Bacon
Lunch: Broccoli Salad with Turkey Bacon (I guess it's turkey bacon day)
Dinner: Steak with Chive Ghee Butter
Recipes
Eggs with Turkey Bacon - Serves 2 to 3
4 strips turkey bacon
2-4 eggs
1-2 cups shredded green cabbage
2 tsp coconut oil
salt and pepper to taste
1:Bring a non stick skillet to medium heat and place turkey bacon, let cook until desired crispiness is met
2:While cooking bacon, heat 1 teaspoon of coconut oil in a frying pan on medium heat.
3:Sauté green cabbage until soft and season with salt and pepper and remove from heat
4:Heat remaining teaspoon of coconut oil in frying pan on medium heat
5:Crack eggs into frying pan and cooked to desired style. Remove eggs and plate with cabbage along with bacon. serve
Broccoli Salad with Turkey Bacon - Serves 2
1 lb broccoli
6 pieces turkey bacon, chopped
1/2 cup sunflower seeds, shelled
1/2 cup olive oil
1/4 cup apple cider vinegar
salt and pepper to taste
1:Preheat oven to 375˚F
2:Wash broccoli and cut into bite sized pieces
3:Line a baking pan with aluminum foil and place turkey bacon. Cook in oven for 10 to 15 minutes
4:At the same time, steam broccoli in a steamer until tender
5:After bacon is done, remove from oven and place on paper towel to remove excess oil. Allow to cool
6:In another bowl, combine broccoli, sunflower seeds, olive oil and vinegar. Once bacon has cooled, crumble and place over ingredients. Mix to distribute evenly
7:Season with salt and pepper for taste, serve
Steak with Chive Ghee Butter - Serves 4
1 lb top sirloin steaks
1/4 tsp salt
1 tbsp chives, chopped
3 tbsp ghee butter at room 1 tbsp
salt to taste
1:Preheat grill pan to high heat with 1 tablespoon of coconut oil
2:Rinse top sirloin skirt under cold water and pat dry with paper towel
3:Sprinkle generously with salt on each side and put on heated grill. Grill for 3 minutes per side
4:Remove from grill and allow to rest
5:While steak is resting, whisk butter, 1/4 teaspoon of salt and chives with a fork
6:Slice steak into thin pieces and top with chive butter and serve
Reactions
Food: The food was all very good. I did find it a little strange that lunch was just broccoli and dinner was just steak. Combining them was really yummy. I wish there were more vegetables added to some meals this week. It just seams like a lot of meat.
Body: My skin is having a rough time. I am getting the weirdest breakouts. They are below my lips on the sides of my chin. I check it on a face map and those areas are for the intestines. It makes sense that I could breakout there with the detox happening right now. My scalp is still itchy and my hair is really oily. I usually wash my hair twice a week but I think I need to do it more often right now. It just looks so gross.
Breakfast: Eggs with Turkey Bacon
Lunch: Broccoli Salad with Turkey Bacon (I guess it's turkey bacon day)
Dinner: Steak with Chive Ghee Butter
Recipes
Eggs with Turkey Bacon - Serves 2 to 3
4 strips turkey bacon
2-4 eggs
1-2 cups shredded green cabbage
2 tsp coconut oil
salt and pepper to taste
1:Bring a non stick skillet to medium heat and place turkey bacon, let cook until desired crispiness is met
2:While cooking bacon, heat 1 teaspoon of coconut oil in a frying pan on medium heat.
3:Sauté green cabbage until soft and season with salt and pepper and remove from heat
4:Heat remaining teaspoon of coconut oil in frying pan on medium heat
5:Crack eggs into frying pan and cooked to desired style. Remove eggs and plate with cabbage along with bacon. serve
Broccoli Salad with Turkey Bacon - Serves 2
1 lb broccoli
6 pieces turkey bacon, chopped
1/2 cup sunflower seeds, shelled
1/2 cup olive oil
1/4 cup apple cider vinegar
salt and pepper to taste
1:Preheat oven to 375˚F
2:Wash broccoli and cut into bite sized pieces
3:Line a baking pan with aluminum foil and place turkey bacon. Cook in oven for 10 to 15 minutes
4:At the same time, steam broccoli in a steamer until tender
5:After bacon is done, remove from oven and place on paper towel to remove excess oil. Allow to cool
6:In another bowl, combine broccoli, sunflower seeds, olive oil and vinegar. Once bacon has cooled, crumble and place over ingredients. Mix to distribute evenly
7:Season with salt and pepper for taste, serve
Steak with Chive Ghee Butter - Serves 4
1 lb top sirloin steaks
1/4 tsp salt
1 tbsp chives, chopped
3 tbsp ghee butter at room 1 tbsp
salt to taste
1:Preheat grill pan to high heat with 1 tablespoon of coconut oil
2:Rinse top sirloin skirt under cold water and pat dry with paper towel
3:Sprinkle generously with salt on each side and put on heated grill. Grill for 3 minutes per side
4:Remove from grill and allow to rest
5:While steak is resting, whisk butter, 1/4 teaspoon of salt and chives with a fork
6:Slice steak into thin pieces and top with chive butter and serve
Reactions
Food: The food was all very good. I did find it a little strange that lunch was just broccoli and dinner was just steak. Combining them was really yummy. I wish there were more vegetables added to some meals this week. It just seams like a lot of meat.
Body: My skin is having a rough time. I am getting the weirdest breakouts. They are below my lips on the sides of my chin. I check it on a face map and those areas are for the intestines. It makes sense that I could breakout there with the detox happening right now. My scalp is still itchy and my hair is really oily. I usually wash my hair twice a week but I think I need to do it more often right now. It just looks so gross.
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