Day 16 - Candida Diet

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!