Are you looking for yeast free recipes that actually taste good? Believe it or not learning the following basic principles will make you a great Candida diet chef. Feed yourself without feeding the yeast and really enjoy your meals. For starters choose the food for each meal from a protein source, a variety of colorful vegetables and a non-gluten grain. Choose from these non-gluten grains: buckwheat, brown rice, amaranth, millet, quinoa and teff. Then add a tasty marinade, salsa, dressing or seasonings.
Be sure your marinades, dressings, etc, are free of vinegar and sugar. Try substituting lemon juice instead of vinegar and stevia instead of sugar (or other sweetener) in a recipe. Or you can just leave the stevia out too. Better yet, just leave out the sweeteners. You may be able to convert some of your favorite recipes to ones that are "Candida safe" by making these substitutions. Have fun. See if you love this recipe as much as we do.
Serve Becky's fajitas to everyone. It's so delicious and such a tasty dish that's also safe for those with Candida (yeast) overgrowth. Add some healthy tortillas for those without yeast overgrowth.
BECKY'S FAJITAS
MARINADE
Mix the following ingredients in a medium sized bowl
2 tablespoons oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
teaspoon sea salt (optional)
teaspoon chili powder
teaspoon crushed cayenne pepper
1 pounds boned chicken
tablespoon oil
cup sliced onion
cup chopped green onion
1 cup zucchini, cut in julienne strips
1 cup sliced red bell pepper
2 ripe avocados, peeled and cut in chunks
leafy green lettuce, torn into bite size pieces
cooked brown rice
fresh salsa (be sure it's free of vinegar and sugar)
Whisk marinade ingredients together in a bowl. Slice chicken into strips. (Hint: If you're using frozen chicken breasts, slice them while they're still slightly frozen to make your job a lot easier.) Combine with marinade and refrigerate for 2 hours, stirring occasionally.
In a hot skillet, heat oil and sauté onions, green onions, zucchini, and red bell pepper until crisp-tender; transfer to a bowl and reserve. Sauté marinated chicken for 4 minutes or until cooked—but not overcooked. Combine chicken strips with sautéed vegetables.
(Or lay marinated chicken strips in an oven-proof pan - Corning ware works well - and broil for about 7 minutes per side until pinkness is gone but chicken is still moist.) Arrange on a serving platter and garnish with torn lettuce and avocado chunks. Serve with brown rice and a bowl of fresh salsa!
You can make these fajita ingredients into a fajita salad. If you want to use tortillas choose organic corn tortillas (if you're not sensitive to corn) or rice tortillas. Steam each individual tortilla briefly to warm and soften it.
JUANA'S SALSA
3 tomatoes
2 bell peppers
3 celery stalks
2 onions
bunch cilantro
3 sprigs of parsley
diced green or yellow ortega chili, fresh or canned
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon sea salt (optional)
teaspoon freshly ground pepper
1/3 cup oil (optional)
1/3 cup fresh lemon juice (optional)
Using a food processor, chop the vegetables separately to the desired consistency; after chopping each ingredient, put them all together in a large bowl. (Process the parsley and cilantro with one of the vegetables.) Add spices, oil, and lemon juice to the mixture and combine everything well. Adjust seasoning. Store covered in the refrigerator.
Notes:
While oil and lemon juice are optional, they preserve the sauce longer. If you do not tolerate tomatoes, leave them out and use red, yellow, and/or orange bell peppers. This still makes a very tasty salsa. Drying the salsa in a food dehydrator concentrates the great taste wonderfully.
Related : Ginger Bar Corn Stalk
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