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I would say – be very careful with the recipes you find online for candida and gluten free as most people don’t follow the allowed list we do. I actually find it easier to start the other way round and focus on what we CAN eat and invent something out of that. Even the recipe pages on this forum contain lots of recipes with non allowed (or stage 2 & 3 items) because people have posted without fully understanding. My favourites would be….
Oat bran cooked with cinnamon & sweetener – eat with a blob of greek yoghurt or kefir (kefir makes it bitter but I like that).
Scrambled eggs made with ghee or coconut oil – plenty black pepper (add in a little flaked cooked wild salmon sometimes).
3 egg ommelette with either zuchinni or spinach and pre-sauteed garlic & red onion
Soft poached eggs on either buckwheat & millet bread or coconut bread – bake a few different breads and keep in twin slices in the freezer so you can mix it up a bit.
A pint of kefir and 2 (pre) hard boiled eggs – if I’m in a rush.
Interesting salad greens (use rocket & herb green rather than just boring lettuce) with a small avocado & either a tin of sardines of some tinned wild salmon. Drizzle with olive oil & lemon juice, plenty salt & pepper.
A big bowl of veggie soup (boil up any veg I can find in my own chicken stock and blitz with a hand blender – I make 3 or 4 portions every few days)
(I usually have both of these each day – the salas at about 12 noon and then the soup at about 4pm… otherwise I get too hungry in between. Both meals can be bulked up with coconut bread)
Any fresh wild fish baked with coconut oil & fresh herbs – serve with either a salad, steamed or roasted veg. The oil & juices make a tasty sauce to drizzle over the veg.
Roast organic chicken – I buy trays of wings or legs and roast off enough for 1 meal + enough for a second portion cold in the fridge. Sprinkle with olive oil & lemon juice, s&p… cover with lid or foil when roasting on a low heat and it just falls off the bone! Use the pan juices to make a gravy (thicken with buckwheat flour – you won’t need extra flavouring/ stock if you’ve slow roasted it as you’ll get plenty tasty juices from the meat)
2 out of 3 days I have a tasty mix of veggies – this does not have to be borig but you do need to mix the textures & cooking techniques to make it interesting. My favourite mix is slow roast eggplant, red oinion & whole garlic cloves (loads of coconut oil, some salt, cover before roasting so it goes kind of soggy not crisp – this is delicious!)… i eat a bit of this with some mashed rutubage/ swede, some steamed brocolli & cauliflower and some over roasted asparagus.
This might all seem like a lot of cooking for one meal but I do the roasted & mashed veg enough for 2 or 3 meals at a time. (Some don’t agree with storing the cooked food but I wouldn’t be able to have such a varied & yummy diet if I didn’t!)
Have a side salad with most meals.
Keep hard boiled eggs in the fridge.
Cucumber is a handy crunch.
Sometime I make Kale chips or chips out of jerusalmen artichokes which can be enjoyed cold.
If I do a pumpkin I roast the seeds with coconut oil & salt.
Buckwheat crispbread with coconut oil or tahini.
I have grinders for black peppercorns & coarse pink himalayan salt and they se a lot of action! As does 2 condiment grinders I found last week – one with a garlic & onion mix and the other with a chilli mix (watch for hidden nasties in these and be careful with spice if you have leaky gut).
I make my own mayo & salad dressing every few days so add interest.
Right… must go off and have breakfast! All this food talk is making me hungry!