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 you’re 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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