Diet for Candida Menu - Day FiveCandida Weekly Sample Menu Day Five
Good Morning Egg Scramble Ingredients: 5 eggs ½ cup spinach, chopped tablespoon diced onion 1/4 cup cottage cheese large curd Preparation:
Step One Whip the eggs and cottage cheese together. If youre watching your cholesterol you can remove two or three of the yolks and cut back on the cottage cheese. Step Two Heat a nonstick pan on medium high heat Step Three Spray pan with cooking spray Step Four Add eggs to the pan and then blend in onions and spinach. Cook until desired consistency, eggs should be fluffy. Served with a side of yeast free toast this is a very satisfying and nutritious breakfast. Lunch Fried Rice with Peas and Carrots Ingredients: 2 cups brown rice, rinsed and cooked 3 tablespoons sesame oil 4 scallions, sliced thin 1 (1-inch) piece ginger, peeled and finely chopped 2 cloves garlic, chopped 1/2 cup frozen peas, thawed by running under cool water for 2 minutes 1 carrot, finely chopped 2 large eggs, lightly beaten Kosher salt to taste Fresh cilantro leaves, chopped Preparation: Step One - Cook rice. Fried rice actually has a better consistency if it is made from leftover rice so consider making rice a day or two in advance. Step Two - Heat a wok or large nonstick skillet over medium-high heat. Add sesame oil Step Three Stir fry the scallions, ginger, and garlic for 1 minute until fragrant. Step Four Add peas and carrots and stir fry for 2 minutes. Step Five Add eggs and stir-fry until they are cooked, about 2 to 3 minutes. Step Six - Add the rice to the pan and stir everything together Step Seven Salt to taste and add the cilantro leaves. Step Eight Serve and enjoy! Dinner Poached Salmon and Roasted Veggies Poached Salmon Ingredients 4 (6-ounce) salmon fillets, skin removed 4 cups fish stock 2 sprigs tarragon A few blades chives Preparation: Step One In a large pan combine the stock, parsley, and chives. Bring to a boil and reduce the heat until the water is slightly simmering. Step Two Gently place the fish in the simmering water. Poach the fish for about 6 minutes, until it is cooked through. Roasted Vegetables Ingredients: 2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles 2 zucchini, sliced into 3/4-inch thick rounds 4 plum tomatoes, halved lengthwise 1 tablespoon thyme leaves Salt and freshly ground black pepper Oil Preparation: Step One - Preheat oven to 400 degrees F. Step Two - Toss vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Step Three Place evenly on a roasting pan or on a foil lined baking sheet. Roast until the vegetables are tender, about 25 minutes. Step Four Serve and enjoy
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