So I have been on the Candida diet for about 5 months. It has been a rough road of ups and downs. I’ve felt terrible, great, then terrible, then great again. Sometimes I am glad to be on it because I can see the difference it is making in my overall health-both physical and mental. Other times, I just hate it. I get stuck in “food ruts” because of the strict limitations. So when I find recipes that I can convert to Candida friendly I get really excited! This one is so good that I just had to share it!
The original recipe can be found here Brownie Batter Overnight Protein Oatmeal. Refrigerator oatmeal has been a very popular thing as of late because of the endless possibilities to this wonderful easy dish. You can make it a hearty breakfast or a delectable desert. I made mine more like a desert because, I’ll admit, desert is one thing I really miss while being on this diet.
Feel free to make it to your specifications. This is so great because you can mold it to fit pretty much any diet variation!
Refrigerator Chocolate Oatmeal
1 cup Unsweetened almond milk
1/2 cup Coconut milk (From a can. Preferably full fat.)
2 tbsp Unsweetened cocoa powder (or more, to taste)
¼ cup Xylotol
1 1/4 Cups Old fashioned oats
Place all ingredients in a bowl and stir until mixed well. Place in two mugs or container of choice. Put in the fridge for 1-2 hours or leave in overnight for a morning breakfast treat. Enjoy!
I love stuffed peppers but buying enough peppers for everyone and running the oven in the winter can get expensive. Here is a very easy recipe that always satisfies my stuffed pepper craving. (My kids asked for 3rds last night at dinner!)
1 Large Green Bell Pepper –Diced
1lb Ground Beef
Seasoned Salt-To Taste
2 Cups (dry) Instant Rice
1 24oz Jar Spaghetti Sauce
1/3 Cup Parmesan Cheese
1. Cook green pepper, ground beef, and seasoned salt in a skillet over med-high heat until the beef is browned and the peppers are tender.
2. While that is cooking, cook rice according to directions on the box in a large pot.
3. When meat and peppers are done, drain meat and add spaghetti sauce to the skillet and bring to a light simmer.
4. Once hot, add sauce/meat mixture to the cooked rice.
5. Add parmesan cheese and mix.
Serves about 4 (In my home it served 2 children and 2 adults with enough left over for the kid’s lunch the next day.)
Disclaimer: This is an original recipe by Real Momma Ramblings. Photo also by R.M.R.
Open Faced Chicken Salad Sandwich with a Side of Beanitos Nacho Cheese White Bean Chips
Yesterday I wanted a chicken salad sandwich for lunch but I did not feel like heavy mayonnaise. So I thought for a bit on what would taste good with shredded chicken and this is what I came up with. It was delicious! The husband gobbled it up when he came home from work and loved it. My kids, however, did not like it so much. But hey, it’s good to have a grown up lunch all to yourself once and while. Enjoy!
Mayonnaise-less Chicken Salad
1 12.5oz Can of all white meat chicken, drained (or one chicken breast cooked and shredded)
1 14.5oz Can of diced tomatoes, drained well}
2 Tbls Tomato sauce
5-8 Kalamata olives, pitted and sliced
½- ¾ Cup shredded mozzarella cheese
McCormick Perfect Pinch Garlic and Herb Salt Free Seasoning to taste
In a small mixing bowl mix all ingredients together and serve.
*Serving suggestion- Spread chicken salad on two slices of your favorite bread. Place, open faced, in toaster oven on light toast. Once cheese is slightly melted and bread is toasted, place on plate with your favorite sandwich sides like chips or fruit.
*This is an original recipe by Real Momma Ramblings*