Your Candida Diet Can Be Fun

Overcoming yeast overgrowth can be a challenge. Especially when it comes to having something really good to eat. But guess what? Implement a few basic rules of food preparation and you will love the meals you create that feed you without feeding the yeast.

Develop your meals from these basic categories: a good 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.

Everyone will love Becky's Fajitas even if they do not have a yeast problem. 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

¼ teaspoon sea salt (optional)

¼ teaspoon chili powder

¼ teaspoon crushed cayenne pepper

1½ pounds boned chicken

¾ tablespoon oil

½ cup sliced onion

½ 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

¼ bunch cilantro

3 sprigs of parsley

½ diced green or yellow ortega chili, fresh or canned

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon sea salt (optional)

¼ 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. You will enjoy the delicious taste of this salsa.

Drying the salsa in a food dehydrator concentrates the great taste wonderfully.

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<!DOCTYPE HTML PUBLIC '-//W3C//DTD HTML 4.01 Transitional//EN' 'http://www.w3.org/TR/html4/loose.dtd'><html><head><title>Articles Back Link | Your Candida Diet Can Be Fun</title></head><body><h3>Your Candida Diet Can Be Fun</h3><br><br> By: Bessie Jo Tillman<br><br><p><p>Overcoming yeast overgrowth can be a challenge. Especially when it comes to having something really good to eat. But guess what? Implement a few basic rules of food preparation and you will love the meals you create that feed you without feeding the yeast.</P><p>Develop your meals from these basic categories: a good 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.</P><p>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.</P><p>You may be able to convert some of your favorite recipes to ones that are "Candida safe" by making these substitutions. Have fun.</P><p>See if you love this recipe as much as we do.</P><p>Everyone will love Becky's Fajitas even if they do not have a yeast problem. 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.</P><p></P><p>BECKY'S FAJITAS</P><p>MARINADE</P><p>Mix the following ingredients in a medium sized bowl</P><p>2 tablespoons oil</P><p>2 tablespoons fresh lemon juice</P><p>1 garlic clove, minced</P><p>¼ teaspoon sea salt (optional)</P><p>¼ teaspoon chili powder</P><p>¼ teaspoon crushed cayenne pepper</P><p><br>1½ pounds boned chicken</P><p>¾ tablespoon oil</P><p>½ cup sliced onion</P><p>½ cup chopped green onion</P><p>1 cup zucchini, cut in julienne strips</P><p>1 cup sliced red bell pepper</P><p>2 ripe avocados, peeled and cut in chunks</P><p>leafy green lettuce, torn into bite size pieces</P><p>cooked brown rice</P><p>fresh salsa (be sure it's free of vinegar and sugar)</P><p>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.</P><p>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.</P><p>(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.)</P><p>Arrange on a serving platter and garnish with torn lettuce and avocado chunks. Serve with brown rice and a bowl of fresh salsa!</P><p>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.</P><p>Steam each individual tortilla briefly to warm and soften it.</P><p><br>JUANA'S SALSA</P><p>3 tomatoes</P><p>2 bell peppers</P><p>3 celery stalks</P><p>2 onions</P><p>¼ bunch cilantro</P><p>3 sprigs of parsley</P><p>½ diced green or yellow ortega chili, fresh or canned</P><p>1 teaspoon oregano</P><p>1 teaspoon garlic powder</P><p>1 teaspoon sea salt (optional)</P><p>¼ teaspoon freshly ground pepper</P><p>1/3 cup oil (optional)</P><p>1/3 cup fresh lemon juice (optional)</P><p>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.</P><p>Notes:</P><p>While oil and lemon juice are optional, they preserve the sauce longer.</P><p>If you do not tolerate tomatoes, leave them out and use red, yellow, and/or orange bell peppers. You will enjoy the delicious taste of this salsa.</P><p>Drying the salsa in a food dehydrator concentrates the great taste wonderfully.<br></P></p> <br><br> <b>Author Resource:-></b>  <br><br><b>Article From</b> <a href='http://www.articlesbacklink.com/'>Articles Back Link</a><br></body></html>