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.