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Anti-Candida Diet Menu - Day Three

Candida Weekly Sample Menu Day Three

Breakfast – Poached Eggs


• Water

• 1 tablespoon lemon juice

• eggs


Step One - Heat 2 to 3 inches of water in a large saucepan over medium heat until simmering lightly.

• Step Two - Add lemon juice.

• Step Three - Crack eggs and place individually into small cups

• Step Four – Slide eggs one at a time from the cup and into barely simmering water.

• Step Five - Cook until the whites are set and the centers are still soft.

• Step Six – Serve with slice of yeast free toast or crisps

Lunch – Chicken Salad


• 4 split chicken breasts, cooked

• olive oil

• Kosher salt and freshly ground black pepper

• 2 cups broccoli florets

• 1 1/2 cups plain yogurt

• 2 tablespoons lemon juice

• 1/4 cup Dijon mustard

• 3 tablespoons whole-grain mustard

• 2 tablespoons minced fresh tarragon leaves

• 1 cup cherry or grape tomatoes, halved


• Step One – Steam broccoli until bright green and still a bit crisp. Rinse under cold water and set aside.

• Step Two – In a small bowl whisk mayonnaise, lemon juice, mustards, 1 tablespoon salt and 1/2 teaspoon pepper together.

• Step Three – Dice cooked chicken and place in a medium bowl

• Step Four – Add sauce to chicken mixture until desired consistency.

• Step Five - Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for one to two hours. Serve at room temperature with mixed greens.

Dinner – Whole Baked Fish


• 2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled

• 2 limes, juiced

• 3/4 cup olive oil

• 2 onions, peeled and thinly sliced,

• 1 large green bell pepper, cored, seeded, and thinly sliced,

• 3 bay leaves

• Salt and freshly ground black pepper

• 1 tablespoon minced garlic

• 2 1/4 teaspoons kosher salt

• 1 teaspoon dried oregano, crumbled

• 1 cup tomato puree

• 2 tablespoons white wine vinegar

• Chopped fresh parsley leaves, for garnish


• Step One – Rinse and dry fish inside and out.

• Step Two - Make several slits about 1/3-inch deep on both sides of the fish.

• Step Three - Place the fish in a glass baking pan pour lime juice over the fish. Set aside.

• Step Four - Preheat oven to 375 degrees F.

• Step Five - Rub the bottom of a large glass baking dish with 2 tablespoons of olive oil.

• Step Six - Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil

• Step Seven Line the bottom of the oiled baking dish with sautéed onions and peppers

• Step Eight - Tear 2 bay leaves into small pieces and sprinkle over the onions and peppers.

• Step Nine - Drizzle veggies and bay leaves with 2 tablespoons of olive oil and season with salt, black pepper.

• Step Ten - Place the fish on top of the sliced vegetables.

• Step Eleven - Combine the garlic, kosher salt and oregano and mash to form a paste.

• Step Twelve - Spread paste inside the fish and into the slits on top.

• Step Thirteen - Place a bay leaf inside the cavity of the fish.

• Step Fourteen - In the same small bowl that you used to make the garlic paste, combine the tomato puree and lemon juice.

• Step Fifteen - Pour this tomato mixture all over the fish.

• Step Sixteen - Top with the remaining onion and pepper slices and drizzle the remaining olive oil over the top.

• Step Seventeen - Season with salt and black pepper.

• Step Eighteen - Cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes.

• Step Nineteen - Garnish with parsley and serve with the pan juices drizzled over the top. Enjoy!

Diet for Candida Menu One

Diet for Candida Menu Two

Diet Candida Menu Four

Diet Candida Menu Five

Candida Diet Menu Three - Back to Home Page