HAPPY GUT, hAPPY YOU!
Candida… a genus of yeasts. It is the most common cause of fungal infections worldwide and the largest genus of medically important yeast.
I suffered from an overgrowth of Candida in my gut for several years. Working with my doctor, I finally got it under control… Here are some of the recipes I came up with in order to feed my healthy bacteria without losing my mind. REMEMBER… I LOVE to eat. 😁 Also, I have a sweet tooth… a big no-no on the ol’ candida diet.
CANDIDA PANCAKES
Ingredients:
1 cup King Arthur’s GF flour
1 cup almond flour
6 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 tablespoons stevia or xylitol
3 tablespoons coconut oil or grapeseed oil
2 free range organic eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (you can also use 2 tsp. vanilla)
2 cups vanilla almond milk or coconut milk
1/2 cup roughly chopped nuts, raisins, blueberries, or stevia chocolate chips (whatever you prefer, this is optional)
Instructions:
1) In a large bowl combine the flour, baking powder, salt, sugar, and spices together. Mix well.
2) In a smaller bowl combine eggs, oil, extracts, and milk. Mix well.
3) Stir the wet ingredients into the dry ingredients and mix until smooth.
4) Fold in your extras (If you’re having any)
5) Warm a skillet or griddle, about med. heat and oil with coconut oil.
6) Spoon batter onto griddle and cook like you would any other pancakes.
** They will not rise as high as regular pancakes because they are GF.
** These are great without syrup! 🥰
Sweets are the hardest thing to get on a Candida diet, so I wanted to ensure the sweet tooth was satisfied with the lemon bars and pancakes.
It’s really not that difficult to eat meat and veggies without carbs, but dang it sometimes you just need dessert!
CREAM OF BROCCOLI SOUP (CANDIDA STYLE)
Ingredients:
2 tablespoons grapeseed oil
1/2 cup coconut milk
1 onion
4 cloves of garlic
1 small head of cauliflower (puréed)
2 nice heads of broccoli (chopped)
6 cups vegetable broth or bone broth
salt and pepper to taste
Nutmeg (optional)
Instructions:
1) In a blender, purée the cauliflower with the garlic and coconut milk.
2) In a big pot, sauté the onions in the grapeseed oil.
3) Add the broth and puréed cauliflower. Combine and bring to a simmer.
4) Stir in broccoli and bring to a simmer again. Add salt and pepper to taste.
5) When the broccoli is tender, remove from heat and enjoy.
** I like to use my emulsifier to cream some of the broccoli as well, but that’s up to you.
** Also, I love to grate fresh nutmeg on top just before serving. I think it adds an incredible depth and warmth to the flavor of the soup. 😋
CANDIDA LEMON BARS
Ingredients:
Crust:
1 cup almond flour
1/2 cup tapioca flour
2 tablespoons coconut oil
1/2 teaspoon sea salt
2 tablespoons xylitol or monkfruit sweetener
1/4 teaspoon nutmeg
1 tablespoons vanilla extract
Topping:
3 free range organic eggs
4 tablespoons coconut oil
1/2 cup xylitol or monkfruit sweetener
1/2 cup lemon juice
zest of a lemon
Instructions:
1) Preheat oven to 350 F
2) Mix crust ingredients and press evenly into an 8x8 glass pan
3) Bake crust for 15 - 17 minutes
4) Mix topping ingredients in a small bowl.
5) Pour topping over the crust
6) Bake again for 15 - 20 minutes
7) Allow to rest for 30 minutes
8) Allow to sit in the over for at least 2hrs before serving
