I felt terrible about last week’s blog. I didn’t really want to post, but the content was honest. I was feeling overwhelmed and not really excited about it. I was scrambling to do all I could to pull myself back out of the mud. Thank God for a new week!
After undergoing more homeopathic treatments and being very careful about my diet, I have come around the corner. My mind is in a better place. I am not quite so stressed or overwhelmed. I physically feel better for the most part. I have been having lots of stomach cramping the last few days, and I’m not sure if that is linked to anything. For now, I will stick to easily digestible foods, like cooked veggies instead of raw and soups.
Besides taking probiotics and herbal antifungals, I find certain foods also help me to navigate Candida. I notice when I saute many different vegetables in coconut oil, I have more energy and feel better overall. I use coconut oil because it is an antifungal. Make sure to get unrefined organic as refined coconut oil is bleached. I use carrots, broccoli or cauliflower, Brussel sprouts, onions, peppers, and sunflower seeds. I love using turmeric for its anti-inflammatory benefits. You can read more about turmeric here: https://draxe.com/turmeric-benefits/ I also use seasonings like garlic, Himalayan pink salt, ground pepper, oregano, paprika, and sometimes cayenne. Organic coco aminos can also add a “soy sauce” flavor. This is a great lunch dish. I usually feel refreshed after eating.
I found a few great breakfast recipes as breakfast seems to be the most challenging for me to make low to no carb dishes for the whole family. It is especially hard to find a good gluten-free pancake, so I included that recipe below. Some of these recipes have moderate amounts of honey, so depending on where you are on the Candida journey, these may be acceptable or not.
Last but not least, all I can say is, occasionally, a girl has to have a donut. I included that recipe at the end. Apparently, some paleo people get fired up about whether it’s appropriate to consider this an option. From my perspective, if this keeps me from going to get donuts, I have benefitted immensely from this recipe. Will I make it every day? Of course not! This would be too many carbs and too much local honey (sugar) for a regular event. If I have it once or twice a month, it is safe and curbs the desire for the dangerous alternative. On a side note, I actually tasted a real donut recently and noticed my tastes have changed. I do not enjoy them as much because they have way too much sugar and have a chemical taste. I guess another benefit of this Candida diet is that over time, my taste changed so I don’t want some of the “danger” foods. I would rather have my homemade donuts now. I bought a cheap donut maker at the thrift store. Someone there gawked at the idea, but it was my answer to a gluten-free, healthier alternative. I topped my donuts with cinnamon and organic stevia instead of this recipe’s topping.
ALMOND COCONUT BARS
Miryam’s original recipe
YIELD: 12 BARS
TOTAL TIME: 10 MINUTES
- 1 cup unsweetened shredded coconut
- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup almond butter
- 3 tbs maple syrup (I use honey instead)
- 2 tbsp lucuma powder, optional
- 2-3 tbs water
In a food processor place all the ingredients except the water. Pulse. If the mixture doesn’t come together add 1 tablespoon of water at a time pulsing the food processor in between. If needed, add more water until the mixture comes together.
Place the mixture in the prepared baking pan and with a spatula press until it is uniform on all sides. Place in the refrigerator for 2-3 hours. Cut into squares and keep leftovers covered in the refrigerator.
Paleo Chewy Granola Bars
- 2 cups finely chopped nuts, unsalted (I used almonds and pecans)
- 2 cups finely shredded unsweetened coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon salt (don’t add if nuts are salted)
- 2 tablespoons almond flour
- 1/2 cup Golden Barrel Coconut Oil melted
- 1/2 cup honey (I cut this down to ¼ C)
- 1/4 cup almond butter
- 1 large egg
- 1/2 cup dairy-free chocolate chips (I did not use this ingredient)
- Preheat the oven to 350° and line an 8×8 pan with parchment paper. Set aside.
- In a large bowl, combine nuts, coconut, cinnamon, salt, and almond flour.
- In a small bowl, mix together coconut oil, honey, and almond butter. Microwave for 10-20 seconds if needed to get smooth.
- Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.
- Dump mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.
- Bake for 30-32 minutes, the edges will be slightly brown.
- Once removed from the oven, press down again using a spatula.
- Once cool, cut into 10 bars.Melt chocolate chips in the microwave in 10-second intervals until smooth and drizzle over bars if desired.
- Store covered at room temperature.
Paleo Banana Pancakes
- 1 1/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1 cup full fat coconut milk
- 1 ripe banana, mashed (about 1/2 cup)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon raw honey (optional)
- coconut oil, ghee or butter for frying
- maple syrup and fruit for topping (optional)
- Sift together the dry ingredients.
- In a medium bowl or the bowl of a stand mixer, whisk together the coconut milk, mashed banana, eggs, and vanilla.
- Add the dry ingredients into the wet ingredients and mix until well-combined.
- Preheat a pan or griddle on medium heat and coat with a layer of coconut oil, ghee or butter.
- Pour, or spoon out about two tablespoons of batter to make small pancakes. (They are much easier to manage if you keep them small – You can use your spoon to spread them out a bit.)
- Cook the pancakes for 2-3 minutes per side. (I usually end up cooking them longer on the first side than the second.)
Maple Cinnamon Paleo Donuts
Yield: Makes 10-12 donuts
- 8 dates, pitted (optional)
- 1/4 cup coconut oil, melted (optional)
- 1/2 teaspoon cocoa powder (optional)
- 1/2 cup coconut flour
- 1/4 cup almond meal
- 1/4 teaspoon coarse ground sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 6 organic eggs
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon pure vanilla extract
- Note: The frosting for these donuts are optional but taste best when prepared a day ahead.Add the dates to a medium bowl filled with water and soak for 10-15 minutes, or longer. Add dates, coconut oil and cocoa powder to a food processor and process until dates are no longer lumpy. Continue to mash the mixture with a spoon to smooth. Add to a 1 cup glass dish and store, covered, in the refrigerator.
- When it’s time to prepare the donuts, preheat the oven to 350°F.
- Combine coconut flour, almond meal, sea salt, baking soda and cinnamon in a small mixing bowl.
- Add eggs, maple syrup, melted coconut oil and vanilla extract to a medium-sized mixing bowl.
- Add dry ingredients to wet ingredients and combine well with a hand mixer until mixture is smooth, no lumps.
- Pour the batter into a donut pan. Remember the donuts will rise while baking so you don’t want to fill beyond the center piece.
- Bake for 20 minutes, or until a toothpick comes out clean.
- Remove the pan from the oven, flip over to remove the donuts and transfer to a drying rack.
- Fill the donut pan with the second round of batter, bake for 20 minutes and repeat step 8.
- Cool donuts for 1-3 minutes and serve immediately. Use a knife to spread the pre-made frosting on the donuts and serve.
- Enjoy! 🙂
I hope this has given you some great ideas and encourages you to achieve your health goals. We are a work in process. Keep up the fight for better health. It is well worth the effort.