After eating super healthy for the past few weeks, I told Dan he could have whatever he wants for dessert tonight. He chose brownies with chocolate peanut butter ice cream. Definitely not on my diet, but I loved making it! Plus, it smells SO good!
Happy MLK Jr. Day everyone! If you’re looking to find a way to eat less meat and you’e unsure of tofu, well then, this is a recipe that you must try. The crispy and crunchy texture makes you forget all about eating tofu and the salty flavor of soy sauce and spicy ginger add a flavorful burst to every bite.
- 1 package of firm tofu
- tbsp fresh grated ginger
- 2 garlic cloves
- tbsp soy sauce
- sesame oil
- 1 tsp apple cider vinegar (Get the Braggs version with “the mother,” as it has the best health benefits)
- sprinkle of yellow mustard powder
- sprinkle of cumin
Drain the tofu from the package and pat the tofu dry. The best way is to put a few sheets of paper towels on the top and bottom of the tofu and press down (with your hands or a plate). Slice the pieces into bite sized squares and pat dry again until all pieces are dry. It’s important to keep each piece dry because when you fry it, it will crisp up the best. Heat a few tbsp of sesame oil in a pan and fry the pieces of tofu until they are crisp – probably about 10-15 min. Chop garlic and pan fry with the tofu, then add in the ginger, soy sauce an apple cider vinegar. Toss until all pieces of tofu are coated and seasoned.
Finally found a gluten-free (only brown rice and potato starch) pizza crust in the store today and had to jump on it. Usually most pizza crusts have sugar and other preservatives, and pre-made gluten-free, dairy-free pizzas have said ingredients, mushrooms and/or tomatoes. Sadly, my candida diet doesn’t include any of those. Dan and I both enjoyed this and will definitely be eating pizza on special occasions – total success! Recipes for our pizzas below!
On my pizza (the green one), I used a pesto base that I made from a garlic spread (lemon, garlic and oil) and added basil to it. I topped it with vegan cheese, anchovies, truffle oil and fresh basil. Now, I know you’re probably thinking that anchovies and vegan cheese is gross. Well, actually, the vegan cheese was phenomenal. It melted was salty and very delicious. In the past I’ve had vegan cheese and couldn’t fathom eating it, but this one was really good. The anchovies, despite me already being a fan, are mostly salty and fishy. They have a great source of vitamins, including omega 3 fatty acids, good for strong bones and are heart healthy.
Dan’s pizza had a basic tomato sauce, hot sauce (mix of sriracha, cayenne pepper sauce and red pepper flakes), vegan cheese and fresh basil. Surprisingly he enjoyed the very melty taste of the vegan cheese too. Success all around!
Tonight I added a crispy flavorful garnish of chick peas to my dinner. It was a great addition and another way to add protein. I’m planning to make these and eat them as snacks. They’re super easy to make and can be flavored a host of different ways. The ones I made tonight were curried.
- 1 can of chick peas, drained and rinsed
- 1/4 tsp cumin
- 1/2 tsp curry powder
- 1/4 tsp garlic
- salt and pepper
- tbsp olive oil
Lay out the chickpeas on a baking sheet lined with parchment paper. Bake at 350 degrees for about 25 minutes or until the chickpeas are crispy. Remove and mix with the oil and seasonings. Then put them back in the over for about 5 more minutes.
Because people were asking what was in my salad here you go:
I got home from work last week and the last thing I wanted to do was cook. This salad was literally everything I had in my kitchen, all thrown into a bowl. Here’s that it includes:
- Leftover turkey chunks, pan fried then sauteed with garlic and onions in chicken broth
- Zucchini and Broccoli sauteed with the turkey
- Crispy Honeycrisp apples
- Sunflower Seeds
- Dressing: Homemade emulsified lemon dijon garlic dressing
It’s so easy to make and so filling, plus it’s a great way to utilize everything from your fridge before things go bad Yummmm….
After walking up and down the aisle at the grocery store trying to find gluten-free pizza crust or even a full gluten-free dairy-free pizza that did not have tomatoes (not on the Candida Diet), we decided to give up eating pizza for lunch during the Patriots vs Ravens play-offs game. Instead, we opted for healthy turkey tacos.
Since I’m not a huge fans of tacos (and we already had them for dinner on Tuesday night, I made a variation with a homemade spicy guacamole.
- 1 lb lean ground turkey
- 1 taco seasoning packet
- 1/2 cup of beef or chicken broth
- big ‘ol stack of corn tortillas
- 1 can of black beans
- 2 avocados
- handful of cilantro
- half a handful of basil
- 2 cloves of garlic
- 5 tbsp of olive oil
- salt and pepper
- cayenne pepper
- 2 cups of brown rice (I use GoldMine organic brown rice and I cook it in a clay pot and pressure cooker)
Start cooking the brown rice (since I use the clay pot and pressure cooker, it takes me about an hour. I’ll have to save that for another time.) Meanwhile sautee the ground turkey until it gets brown. Once the turkey starts to cook, add in a bit of stock for flavoring and the taco seasoning packet. Heat up the black beans in another pot in the same water it comes in.
In a food processor, combine 1 1/2 avocados with the olive oil, garlic, salt and pepper, lemon, cilantro and basil.
Slice the tortillas in to bite size chips. Spray with olive oil and season with cayenne pepper and paprika. Bake about 15 min, turning until they are crispy and browned. Take them out and immediately season with salt and lime. Serve fresh!
Tonight’s dinner was all vegan – and AMAZING. Dan’s mom sent us a zucchini spiral-er in the mail and it arrived today. Of course, we had to try it. It’s super easy to use and assuming it’s fairly inexpensive to buy on Amazon. The dish below had a lot of great flavors and the avocado pesto gave it a great spicy flavor. Definitely going to make again… and again… and again. Recipe below!
Ingredients: (keep in mind that I never measure and never really follow recipes so everything is a guesstimate)
3 zucchinis (spiraled into pasta)
1 ear of corn
1 sweet potato
1 tbsp of butter
1/4 cup plus a few tbsp of olive oil
3 cloves of garlic
salt and pepper
3/4 cup of fresh basil – not packed
juice from 1 small lemon
Saute the corn in a pan until it gets golden brown (you’ll need to use a lid – I learned this the hard way) because once the corn gets hot it will start popping out of the pan. Toss in the pasta for a few minutes, you don’t want it to get too mushy and soft so watch carefully.
Cut the sweet potato into bite-sized cubes and toss in the broiler with turmeric, cinnamon, salt and pepper. Keep turning so they don’t get too brown.
For the avocado pesto, blend the avocado, salt, pepper, garlic, basil, lemon juice until it’s smooth and creamy.
Assemble together and enjoy!
Dan loved it! Yum!
“Healthy” snacks are hard to find when you’re on a strict diet – or at least trying to eat healthy. I must admit that my weakness is chips and fries. I recently switched to eating these snacks – dried/dehydrated/fried/baked – whatever they are, chips. At least they are not processed and that’s a start. They taste amazing and not like you’re normal chip, but have a little but more bite and more dense. I picked up Taro and Pumpkin (or Kabocha.. Japanese squash) and both are delightful. Taro is a root, sort of like a carrot or parsnip and the pumpkin is more like a squash, less dense than a pumpkin but with a great wonder sweet flavor. MMMMMMmmm…..
Obviously eating fruit and raw veggies make great snacks too, but I was really craving something salty to replace my fry/chip craving and these do just fine.
What kinds of snacks do you typically enjoy throughout the day?
They say that breakfast is the most important meal of the day and I couldn’t agree more. Ever since I’ve been on the Candida diet and have been eating hearty breakfasts (in order to take many pills and supplements in the AM), my body has been craving it. It’s hard to find stuff to eat that has no gluten, sugar, nuts and dairy.
Here’s what I’ve been eating virtually everyday at work: Gluten free oatmeal (make sure when you buy the kind in the pack, you buy the one without sugar. IE No maple or brown sugar or cinnamon apple. That stuff has so much sugar and starting off your day with that much can cause you body to crash mid-morning). I make my oatmeal with good ol’ water. If I’m home on the weekends, I’ll add plain coconut milk. I’ve topped it with organic coconut flakes, cut up a banana and Honeycrisp apple and topped with cinnamon.
And if you’re wondering why I eat so much cinnamon – other than the fact that it masks having no sugar, it has a ton of health benefits, including:
- Anti-Clotting and Anti-Inflammatory properties
- It’s an anti-microbial so helps with stunting bacteria growth (ie Candida)
- Controls blood sugar
- Boosts brain function – so it’s great to eat in the morning
- Great source of fiber and calcium and helps fight Heart Disease
- Tastes delicious & makes dishes look pretty!
Coconut whipped cream is the most amazing alternative that I’ve found recently. I LOVE whipped cream and after cutting out dairy I was missing something creamy for dessert. It’s so great and flavorful as-is so I didn’t add sugar. Even my boyfriend Dan loved it and asks for it all the time (caution – just because it’s dairy free it still has fat, so be sure to consume in moderation.)
1 can of FULL FAT coconut milk (not the lite, watered down kind) or 1 can of Trader Joes Coconut Cream.
1 tsp vanilla
1 tsp cinnamon
Let the can of coconut milk sit in the fridge for 4+ hours to make sure the cream is fully separated from the liquid water. If you’re using Trader Joes, I would also recommend to put it in the fridge so you start out with a creamier base. (I also like Trader Joes brand because their cans are BPA free). When you take out the can of coconut milk, turn it upside down so the water is exposed and the cream is on the bottom. Pour out the water – you can use that for a smoothie or other baked good. Scrape out all the cream into a bowl and add vanilla and cinnamon. If you want it sweeter, you can add coconut sugar. Mix for about 3-5 minutes until the peaks are soft.
Serve with apples garnished with cinnamon!
Some additional food for thought – Coconut Milk has tons of health benefits:
- Calm Nerve Cells. Coconut milk is high in magnesium that helps to keep your blood pressure at a normal level. The combination of calcium and magnesium in coconut milk also keeps muscle and nerves from becoming overstimulated.
- Strengthen Bones. Coconut milk does not contain as much calcium as dairy milk but it does contain high amounts of phosphorus that can help to strengthen bones.
- Fight Virus and Infection. The lauric acid in coconut milk will be converted to monolauin in your body. This compound contains antiviral and antibacterial properties.
- Regulate Blood Sugar. The manganese in coconut milk helps you metabolize glucose in the body to help the metabolism working at the optimum level. Manganese can also help to prevent osteoporosis, PMS, inflammation and vitamin absorption.
- Lower Cholesterol. Even though coconut milk is high in saturated fat, but this type of fat raises the HDL or good cholesterol while dairy based products raise the LDL or bad cholesterol. The fat in coconut milk is easy for your body to metabolize which will lower your cholesterol levels overall.
- Relieves Arthritis. The selenium in coconut milk acts as an antioxidant that will help to reduce free radicals that can cause joint inflammation.