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Happy New Year! I can’t believe it is the start of yet another year. The new year is symbolic for new beginnings and is a perfect opportunity to assess where we are in terms of our dreams and goals and to identify steps we may need to take in order to accomplish them. We usually call this assessment our New Year’s resolution. Losing weight via dieting is a very common new year’s resolution. Whether or not a specific diet is identified losing weight is a common goal. After having my annual physical on Friday and weighing in it is official; I have gained about 8 pounds over the last year and so losing these unwanted pounds is one of my new year’s resolutions. My yo-yo candida dieting is not going to work anymore if I am going to accomplish this goal and I really want to.
One thing I realized in 2010 is that it takes a lot of effort to live yeast free. I started this site in hoping that I can show people how easy it can be following a candida diet. I found and shared many shortcuts and planning methods to make eating yeast free easier but the fact remains that living yeast free no matter how well organized is still much harder than eating prepared, processed and fast foods. I am sorry to have to say this but living yeast free will take some work but I believe the benefits are so worth it. Adhering to the candida diet will not only help me lose my unwanted 8 pounds it is going to improve my overall health and well being. If embarking on a yeast free lifestyle is part of your new year’s resolutions I hope that this site provides you with useful information and inspiration to help you along your way. Good Luck and Happy 2011.
This Week’s Candida Diet Menu – December 27, 2010
Sunday
Breakfast: Scrambled Eggs and Grits
Lunch: Baked Flank Steak, Brown Rice and Beans
Dinner: Yeast Free Lemon Garlic Tilapia, Skinny Mashed Potatoes and Raw Zucchini
Monday
Breakfast: Bowl Oatmeal with Stevia
Lunch: Salad with Creamy Herb Salad Dressing
Dinner: Yeast Free Beef Stew
Tuesday
Breakfast: Bowl Puffed Rice, Almond Milk and Stevia
Lunch: Salad with Creamy Herb Salad Dressing
Dinner: Yeast Free Ratatouille
Wednesday
Breakfast: 2 Boiled Eggs and Rice Cakes
Lunch: Tuna with Yeast Free Mayonnaise on Rice Cakes
Dinner: Yeast Free Baked Chicken, Baked Potatoes and Salad
Thursday
Breakfast: Bowl Oatmeal with Stevia
Lunch: Yeast Free Egg Salad on Rice Cakes
Dinner: Yeast Free Hamburger Helper and Salad
Friday
Breakfast: Bowl Puffed Rice, Almond Milk and Stevia
Lunch: Turkey and Avocado on Rice Cakes
Dinner: Yeast Free Easy Chicken Noodle Soup
Saturday
Breakfast: Left Over Yeast Free Easy Chicken Noodle Soup
Lunch: Salad with Creamy Herb Salad Dressing
Dinner: Yeast Free Chicken Pot Pie
Weekly Snacks and Beverages
Cucumbers, Celery Sticks, Baby Carrots, Yeast Free Salsa, Yeast Free Hummus, Mineral Water, Filtered Water, Green Tea, Ginger Tea
Yeast Free Lemon-Dill Salmon Fillet Ingredients
1 – 12 ounce salmon fillet
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
2 teaspoon chopped fresh dill
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 clove garlic minced
Yeast Free Lemon-Dill Salmon Fillet Directions
Preheat broiler
Coat a broiler pan with nonstick cooking spray
Place salmon, skin side down, on broiler pan
Broil 4 – 6 inches from heat for about 5 minutes
In a small bowl mix all remaining ingredients to form dill mixture
Spread dill mixture evenly over salmon
Broil 3 – 5 minutes more or until thickest part flakes easily with a fork
I really struggled to put this menu together mostly because I have been living completely anti-yeast free for much of December. Things pretty much feel apart in the beginning of the month. I gave in to the temptation of a few birthday and Christmas lunches and dinners and things seemed to spiral out of control from there. I feel like crap and I am really having trouble resuming a healthy lifestyle. Many of my symptoms have returned and I just can’t seem to say no to temptation right now. This is my first menu in about 3 or 4 weeks so I am hoping planning this menu was the right place to start. Now I just have to stick to executing the menu and exercise a little bit of will power. I hope to be more inspirational next week. Happy Holidays to all! I hope you are all doing better than I am staying yeast free this holiday season.
This Week’s Candida Diet Menu – December 27, 2010
Sunday
Breakfast: Scrambled Eggs and Grits
Lunch: Baked Chicken, Brown Rice and Beans
Dinner: Yeast Free Taco Salad with Yeast Creamy Herb Salad Dressing
Monday
Breakfast: Bowl Oatmeal with Stevia
Lunch: Salad with Creamy Herb Salad Dressing
Dinner: Yeast Free Lemon-Dill Salmon Fillet with Brown Rice and String Beans
Tuesday
Breakfast: Leftover Yeast Free Lemon-Dill Salmon Fillet with Brown Rice and Sting Beans
Lunch: Salad with Creamy Herb Salad Dressing
Dinner: Yeast Free Turkey Meat Loaf and Skinny Mashed Potatoes
Wednesday
Breakfast: Leftover Turkey Meat Loaf and Skinny Mashed Potatoes
Lunch: Yeast Free Italian Style Tuna Salad on Rice Cakes
Dinner: Yeast Free Garlic Chicken Stir Fry with Quinoa and Peppers
Thursday
Breakfast: Leftover Yeast Free Garlic Chicken Stir Fry with Quinoa, Peppers and Basil
Lunch: Yeast Free Egg Salad on Rice Cakes
Dinner: Yeast Free Southwestern Chicken Skillet
Friday
Breakfast: Leftover Yeast Free Southwestern Chicken Skillet
Lunch: Turkey and Avocado on Rice Cakes
Dinner: Yeast Free Teriyaki Steak with Brown Rice
Saturday
Breakfast: Yeast Free Teriyaki Steak with Brown Rice
Lunch: Salad with Creamy Herb Salad Dressing
Dinner: Yeast Free Brown Rice Penne With Chicken and Salad
Weekly Snacks and Beverages
Cucumbers, Celery Sticks, Baby Carrots, Yeast Free Salsa, Yeast Free Hummus, Mineral Water, Filtered Water, Green Tea, Ginger Tea
 My eldest daughter is not an eggplant fan so I was reluctant to try this recipe. She despises my beloved Yeast Free Ratatouille and is extremely vocal about her disgust every time I make it. Her outright protest has started to effect her little sister who at one point would devour my ratatouille. She now tells me it is gross which is a verbatim statement that her sister uses to describe the dish.
I however love eggplant and enjoy finding new ways to cook it. This Yeast Free Fusilli with Eggplant and Tomatoes recipes was inspired by another recipe find on the back of a Ronzoni Healthy Harvest pasta box many years ago. I have been meaning to try this recipe for a long time but never got around to it but I finally got a chance to try it last weekend. I was expecting some push back from my children but to my surprise they both devoured this dish, eggplant and all. I am thrilled that I have finally discovered a way to cook eggplant for dinner that I won’t have to end up eating all by myself. This is an extremely easy recipe to execute and would make for an extremely easy week night meal.
Yeast Free Fusilli with Eggplant and Tomatoes Ingredients
1 package (16 ounces) Brown Rice Pasta Fusilli
2 tablespoons olive oil
1 onion, finely chopped
1 baby eggplant, diced (or 1/2 average size eggplant)
2/3 cup unsweetened vegetable or chicken stock (I use Trader Joe’s Brand)
1 1/2 cups canned diced tomatoes (look for brands without citric acid. I use Pomi Chopped)
1/2 cup tomato sauce (look for brands without citric acid. I use Pomi Strained)
3 tablespoons chopped fresh basil leaves
Salt and pepper to taste
Yeast Free Fusilli with Eggplant and Tomatoes Directions
Cook pasta according to package directions.
In large saucepan, heat olive oil over medium heat.
Add onion and saute until tender, about 5 minutes.
Add eggplant and saute 2 to 3 minutes longer.
Stir in stock and cook until eggplant is tender.
Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.
Toss cooked pasta with eggplant mixture and basil.
Season to taste with salt and pepper.
Recipe adapted from Ronzoni Rotini with Eggplant, Tomatoes and Ricotta recipe
 I was never a big potato chip fan but my children like them and so I do keep them in the house. I usually by the Cape Cod variety but I noticed this blue bag among the potato chip offerings one day at the farmer’s market and was drawn in by the words “Simple Natural Goodness”. I of course made my way over to read the label. There are only 3 ingredients in these potato chips, North American potatoes, canola oil and sea salt. I always say that the fewer ingredients the better when choosing things to eat on the candida diet and these seem to absolutely adhere to that rule. I bought a bag of the chips for the kids to try and they were a big hit. Unfortunately, I never again saw these potato chips at the farmer’s market and have been unable to find them in my local supermarkets. There is a store locator on the company website so maybe other people will have an easier time finding them.
Madhouse Munchies is the company that makes these chips. I looked them up online and they have a very interesting story so if you have some time take a visit to their site. If you are a candida dieter who is also a big potato chip fan enjoying these potato chips in moderation may beokay. There are however several varieties of Madhouse Munchies potato chips and not all are suited for a yeast free diet. Some of these varieties do have ingredients that can be problematic for candidiasis sufferers. The Sea Salted Kettle Cooked Potato Chips, pictured left and which I listed the ingredients for above is the variety I believe adheres to candida diet guidelines and can be part of our yeast free lives.
Yeast Free Crock Pot Santa Fe Chicken Ingredients
1 and 1/2 pounds boneless skinless chicken breast
15 ounces diced tomatoes (without citric acid or other preservatives, I use Pomi Chopped)
1 can black beans
1 – 10 ounce package frozen corn
1/4 cup chopped fresh cilantro
15 ounces unsweetened chicken broth
3 scallions chopped
1 jalapeno pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
cayenne pepper (1/4 teaspoon = mild; 1/2 teaspoon = medium; 1 teaspoon = hot)
sea salt and ground black pepper to taste
Yeast Free Crock Pot Santa Fe Chicken Directions
Combine chicken broth, beans, cor, tomatoes, cilantro, scallions, jalapeno pepper, garlic powder, onion powder, cumin cayenne pepper and salt
Season chicken breasts with salt and pepper and lay on top
Cook on low for 10 hours or on high for 6 hours
Half hour before serving remove chicken and shred
Return chicken to slow cooker and stir in
Recipe from Gina’s Skinny Recipes Crock Pot Santa Fe Chicken
Yeast Free Crock Pot Chicken Taco Chili Ingredients
1 onion chopped
1 can black beans
1 can kidney beans
8 ounces tomato sauce
30 ounces diced tomatoes (without citric acid and other preservatives, I use Pomi Chopped)
1 – 10 ounce package frozen corn
1.25 ounces yeast free taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
1 and 1/2 pounds boneless skinless chicken breasts
1 seeded jalapeno pepper chopped
chopped fresh cilantro to top chili
Yeast Free Crock Pot Chicken Taco Chili Directions
Combine beans, onion, jalapeno pepper, corn, tomato sauce, tomatoes, cumin, chili powder and taco seasoning in a slow cooker and stir
Place chicken on top and cover
Cook on low for 10 hours or on high for 6 hours
Half hour before serving, remove chicken and shred
Return chicken to slow cooker and stir in
Top with fresh cilantro
Recipe from Gina’s Skinny Recipes Crock Pot Chicken Taco Chili
 We eat a lot of ground turkey meat in my house. I usually keep some on hand to make hamburgers for a quick lunch or dinner meal or I use it in some of my other recipes. This gets boring after a while and you begin to think of ground turkey meat as blah. For a long time I have had the sneaking suspicion that my ground turkey meat could be used more creatively in my kitchen than I had been using it. Last week while searching for recipes to try for Thanksgiving I was lucky enough to stumble across a Beef Picadillo Recipe on Gina’s Skinny Recipes and finally found a recipe that I knew would help my ground turkey meat live up to its hidden potential.
Gina’s site is terrific and I am currently trying several of her recipes. This Yeast Free Turkey Picadillo was very easy to make yeast free as most of the ingredients Gina used were already okay for the candida diet. The key to keeping this one yeast free is to use unsweetened no citric acid tomato sauce and olives that do not contain vinegar or other additives. I was lucky enough to find fresh green olives in my local farmer’s market but Whole Foods sells its own 365 brand of canned olives that do not contain vinegar. This was such a great meal. I served it over brown rice. If you are looking for a great way to use that pack of ground meat currently sitting in the freezer this is a terrific recipe to try.
Yeast Free Turkey Picadillo Ingredients
1/2 chopped yellow onion
1 clove minced garlic
1 large tomato chopped
1/2 green bell pepper finely chopped
2 tablespoons fresh cilantro chopped
1 and 1/2 pounds ground turkey meat (I used turkey meat but any ground meat should work)
1/4 cup water
4 ounces unsweetened tomato sauce (I use Pomi Strained Tomatoes but you can used any brand without citric acid and other additives)
sea salt to taste
ground black pepper to taste
1 teaspoon ground cumin
2 bay leaves
2 tablespoons fresh green olives chopped
Yeast Free Turkey Picadillo Directions
Season ground meat with sea salt and ground black pepper
In a large skillet brown ground meat
When meat is no longer pink drain grease from the pan
While meat is cooking chop onion, garlic, green pepper, tomato, cilantro and olives
Return meat to pan and add all ingredients to pan, mix all ingredients together
Cook on low heat for about 15 – 20 minutes
Remove bay leaves and discard
I am officially all turkey’ed out. I am always so excited the morning after Thanksgiving when I have refrigerator full of leftovers. Thanksgiving leftovers continue to be exciting pretty much all day on Friday but by Saturday we are all so sick of Turkey. We did make it through yesterday with leftovers mostly because I vowed not to cook until Sunday after doing so much cooking on Thursday. Well today was back to normal and that means putting together the weekly candida diet menu.
I really enjoyed cooking for Thanksgiving. Trying a few new recipes got me excited all over again about cooking so there are a few new recipes on the menu this week. I found a a terrific website, Ginas Skinny Recipes while searching Thanksgiving inspiration. Gina’s recipes and site look spectacular and I am looking forward to some new tastes in my candida diet kitchen this week. Additionally, it may seem a bit odd that I have salad listed for breakfast on the menu but this is not a mistake. I have been reading a lot about the importance of raw foods in your diet and I know that I am completely lacking in this area. I have been trying to bring salad to work for lunch but this becomes cumbersome, to chop, package and transport to work each day and getting salad from the cafeteria can get very expensive. I am going to use breakfast time to work on increasing my intake of raw foods and I will also eat salad with dinner every night. I will let you know how things work out with this change. Have a great week!
This Week’s Candida Diet Menu – November 29, 2010
Sunday
Breakfast: 2 boiled eggs with sea salt and ground black pepper and 2 plain rice cakes
Lunch: Grilled Chicken and Avocado Salad with Yeast Free Creamy Herb Salad Dressing
Dinner: Yeast Free Ratatouille over Brown Rice
Monday
Breakfast: Salad with Yeast Free Creamy Herb Salad Dressing
Lunch: Leftover Yeast Free Ratatouille
Dinner: Yeast Free Turkey Picadillo over Brown Rice and Salad
Tuesday
Breakfast: Salad with Yeast Free Creamy Herb Salad Dressing
Lunch: Leftover Yeast Free Turkey Picadillo
Dinner: Yeast Free Crock Pot Santa Fe Chicken over Brown Rice and Salad
Wednesday
Breakfast: Salad with Yeast Free Creamy Herb Salad Dressing
Lunch: Leftover Yeast Free Crock Pot Santa Fe Chicken
Dinner: Yeast Free Vegetable Soup and Salad
Thursday
Breakfast: Salad with Yeast Free Creamy Herb Salad Dressing
Lunch: Garden Salad with Tuna with Yeast Free Creamy Herb Salad Dressing
Dinner: Yeast Free Crock Pot Chicken Taco Chili over Brown Rice and Salad
Friday
Breakfast: Salad with Yeast Free Creamy Herb Salad Dressing
Lunch: Leftover Yeast Free Crock Pot Chicken Taco Chili
Dinner: Yeast Free Bean Stew over Brown Rice and Salad
Saturday
Breakfast: Salad with Yeast Free Creamy Herb Salad Dressing
Lunch: Leftover Yeast Free Bean Stew
Dinner: Yeast Free Vegetable Pot Pie and Salad
Weekly Snacks and Beverages
Cucumbers, Celery Sticks, Baby Carrots, Yeast Free Salsa, Yeast Free Hummus, Mineral Water, Filtered Water, Green Tea, Ginger Tea
I am sorry there is no picture of these rolls. I honestly forgot to snap one before we ate them all. I was very skeptical when I first saw this recipe in The Candida Control Cookbook by Gail Burton. I have had a lot of trouble with bread and roll recipes as most of the yeast free ones that I have tried have come out really gross. Despite my reservations I was stilling hoping to find a roll that I could enjoy so I attempted this recipe and I am very thankful that I did. I don’t make these rolls often but they are very easy to throw together. You can even freeze them and reheat as needed. I was just happy to have this recipe for Thanksgiving. It was really nice to having a roll on my plate next to my turkey.
Yeast Free Sesame Rolls Ingredients
2 tablespoons butter (will clarify during process)
1/4 cup sesame seeds
1 and 3/4 cup cups brown rice flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2/3 cup yeast free milk (Use soy, almond, hemp or lactose free)
2 large eggs
Yeast Free Sesame Rolls Directions
Preheat oven to 400 degrees Fahrenheit
Melt butter in a small skillet
Skim white residue from melted butter and disgard to clarify
Add sesame seeds to skillet and saute seeds until lightly browned
Cool and set aside
In a large bowl combine dry ingredients (flour, baking powder and sea salt)
Mix thoroughly and then add milk
Separate eggs placing egg yolks in one bowl and egg whites in another
Beat egg whites until stiff and fold into the flour mix
Lightly beat egg yolks and set aside
Combine all ingredients using hands to form dough
Roll dough into 3 inch balls and flatten
Dip each roll into yolk and then sesame seeds
Place rolls on non stick baking pan or spray baking pan with cooking spray
Bake approximately 15 minutes
Recipe from The Candida Control Cookbook: What You Should Know and What You Should Eat to Manage Yeast Infections (New Revised & Updated Edition)
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