Candida Recipes: Breakfast

Here are some great recipes to kick off your Candida Diet at the start of the day.

Recipes for Stages 2 and 3

Coconut Amaranth

6 tbsps Coconut Milk
1/2 cup amaranth
Cinnamon
Stevia
1 Cup water

Mix the water and amaranth in a saucepan, then heat to boiling. Turn heat to low, and allow to simmer for 20-25 min or until most of the water is be absorbed.

Mix in a little Stevia with the amaranth. Pour the coconut milk on top, then sprinkle with cinnamon.

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Rice Pudding

1 cup cooked brown rice
2 tbsps coconut oil
Cinnamon
Stevia

Add 2 tablespoons of coconut oil to the cooked rice. Mix in cinnamon and Stevia to taste.

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Vegetable Omelet

2-3 organic eggs
2 tbsp olive oil
2 tbsp chopped onion
2 tbsp chopped green pepper
Handful of fresh spinach

Heat a skillet with olive oil, add onions and greens pepper, add spinach a few minutes later, stir fry until veggies are tender. Stir in the slightly beaten eggs until eggs are done. Serve immediately with sea salt.

Buckwheat and Eggs

1/4 cup Buckwheat Groats
2 eggs
2 tablespoons Extra Virgin Coconut Oil
1-2 spring onion ends, finely chopped
Handful of cilantro, finely chopped
1 tablespoon of plain yogurt
Salt to taste

Cook the buckwheat groats as directed. Pan fry the spring onions with oil for a minute, then add the eggs, groats and cilantro. Stir in the pan until the eggs are done to your liking. Then cover with yogurt and salt to taste.

Recipes for Stage 3 only

Apple Walnut Yogurt Parfait

1 apple
Handful of walnuts
1 cup plain yogurt
Cinnamon

Chop up the apples and walnuts. Layer them with the yogurt as seen on picture, then top with cinnamon.

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Mung Bean Pancakes

2 cups mung beans soaked overnight
3 cloves of garlic
Salt and pepper to taste
1 teaspoon chopped ginger root
Dill or scallion or other herbs to taste
Water

Crush everything in food blender until you have smooth a paste/batter. Then drop pancakes onto a hot skillet, with a small of coconut or olive oil.

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Eggs in Sweet Potato Shells

1 large potato
4 tablespoon coconut oil
1/2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/4 cup of plain yogurt

Preheat the oven to 200C/400F. Pierce the potato with a fork and let bake for 45 minutes to 1 hour. Remove the potato, cut in half lengthwise. Use a fork to scoop out the flesh leaving enough to for the shell to keep it’s shape. Then mash the flesh with the coconut oil, yogurt, cinnamon, and nutmeg. Put the mash back in the potato shells leaving a hole to for the egg. Crack eggs in a cup, then tip it into the holes.

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