Back on Track!

Well, the candida diet has its perks.....after a short while on the diet we found out we were expecting! After four years of trying with no luck, a few simple changes in diet made a big difference. The pregnancy and delivery, however, were very difficult and sticking to the diet just did not work. I kept away from gluten but failed on pretty much every other level.  (Funny how when you're on bed rest you eat pretty much whatever people bring you!!)  I can sum things up pretty well, though, when I say that on the diet: felt GREAT. Off the diet: NOT SO MUCH. On a side note, after the pregnancy I very quickly returned to my post diet weight with no effort, and that was even after having surgery three times! (Also funny- how every bad thing you should not ever eat can be found in your diet while staying in the maternity ward!)
SO, the baby is 3 months old now, life is beginning to get back to normal, and next Monday the diet resumes in full force! I'm actually looking forward to it, even as I finish off the rest of my Ghirardelli peppermint bark that I got for Christmas......I ache to feel good again.
We look forward to sharing more recipes and success stories in the months to come!
HAPPY NEW YEAR!

Roasted Asparagus

Asparagus!  All around good for you!  Mixed with olive oil and lemon juice, this packs quite a healthy punch...and did I mention it's delicious?

Roasted asparagus:

Preheat oven to 450 degrees, with shelf on top rack.

Take desired amount of asparagus and wash.

Trim off woody ends and cut into 3 inch pieces.

Using vegetable peeler, peel stalks in "stripes", removing every other stripe of outer layer.

Toss with juice of 1/2 lemon and 1 T extra virgin olive oil.

Season with kosher salt and fresh ground pepper.

Spread in even layer on cookie sheet.

Place in oven and cook for 5 minutes.

Enjoy with your favorite main dish!! (This goes great with chicken or steak!)

Stewed Moroccan Chicken

This dish has all of the delicious exotic flavor of the traditional North African dish, but without overwhelming the spiciness you might expect from such fare.  It's vibrant color comes from turmeric, a delicious spice that is also an excellent purifier for you blood and body!

Stewed Moroccan Chicken:

3-4 boneless skinless chicken breasts, cut into 1-inch pieces.

2 t kosher salt

1 lg yellow onion, chopped

3 garlic cloves, minced

1 1/2 cups carrots, chopped to about 1/2 inch

1 1/2 t cumin

1/4 t ground ginger

3/4 t cinnamon

2 1/2 t turmeric

1 c dry lentils, washed and sorted

3 c. organic low sodium chicken broth

3 c. diced tomatoes

2/3 head cauliflower, cut into florets

1 t lemon zest

2 t lemon juice

sliced almonds (optional)

In a large pot (at least 5 qt.) on the stove combine chicken, salt, onions, garlic, carrots, spices and lentils.  Pour in broth abd enough water to cover, if necessary.  Simmer 1 1/2 hours.

Add tomato and cauliflower, lemon zest and lemon juice and cook until cauliflower is tender, about 45 minutes.

Serve over brown rice and sprinkle with almonds.  Enjoy!

Manna

Sometimes we call it "non" bread (our play on the word naan.  Hahaha.).  Whatever you call it, this little staple has been our snack, our side dish, held our sandwiches, made pizza and been crumbled in our soup.   It contains no gluten, sugar or yeast and is easy to make.  I make a batch about every 2 days.  As it does not save well, if you want it to last longer than 2 days, either refrigerate the dough or freeze the bread.  Around here, though, we never have that problem!

Friendly Flatbread:

5 cups gluten free flour (Bob's Red Mill or any other mix works great.  I use a mix of brown rice and garbanzo bean flours.)

3 T. aluminum free baking powder

1 16 oz. container organic nonfat Greek yogurt

5 T. extra virgin olive oil (plus more for baking

1 T. sea salt

kosher salt for dusting top of bread before baking

Preheat oven to 475 degrees.  In a large bowl, mix together dry ingredients.  Add oil and mix until dough resembles large crumbs (above).

Add yogurt and with clean hands, mix together until even in consistency.  If dough is too dry, add up to 3 T. water, 1 T. at a time, until workable.  Keep in mind that you want the dough somewhat crumbly.  If you get a "normal" dough consistency you will not be able to flatten it, as it will be too sticky.  Add just enough liquid to be able to roll the dough into balls. 

Roll the dough into 12 evenly sized balls.  (They will be slightly larger than a raquetball.)  Flatten into discs, transferring 2 at a time to well oiled cookie trays.  Once on the tray, press down and shape into circles, until discs are about 1/4 in thick and about 7 inches in diameter.

Oil the tops of the bread lightly and sprinkle liberally with kosher salt.
Bake 5 minutes and remove from trays immediately with a large spatula.  Clean the cookie sheets well and re-oil them for your next batch.
When its time to serve the bread, cut into wedges with a pizza slicer for a side dish/snack or cut in half for a delicious sandwich!  (They're great with chicken salad!)  Enjoy!

By the By....

Days on diet: 7
Pounds lost: 7
I've been eating a lot and never been hungry.  Hmmm.........

White Chili

Yuuuuuuuuummmmmmmmmy !!!  Sauteed fresh jalapenos, chili pepper flakes and fresh parsley make a delicious garnish...and keeps the chili edible for the younger crowd.

White Chili:

Soak overnight:  one 32 oz. bag Great Northern Beans, rinsed and sorted.

Drain beans.

Return to pan and add 1 box organic chicken broth, preferably low sodium.  Add one can green chilies...make sure they are natural and contain no vinegar.

In a large cast iron skillet, sautee over med-high heat:

2 T. Extra Virgin Olive Oil

1 large leek, cleaned and finely chopped

4 cloves of garlic, minced

When leeks become translucent, add:

3 poached chicken breasts, cut in 1 inch cubes

Sautee 3-5 minutes.  Add:

2 t cumin

1 t coriander

1 t chili powder

Kosher salt and fresh ground pepper to taste.

When spices are well blended, add to pot of beans and chilies.  Cook over medium heat until liquid cooks down to consistency of chili (About 20-30 minutes), stirring occasionally.

Serve with grated sharp white cheddar, garnishes mentioned above optional.

(To make this easier I poach the chicken ahead of time and keep it in the refrigerator.  Simply chop and add!)

Best Green Beans. Ever.

Long a family favorite around here, these beans are not only delicious, but they help add much needed garlic to the diet as well as helping to meet the "good fat" quota for the day. (And they're so easy to make!)

Garlic Green Beans:

Any desired amount of fresh green beans, washed and snapped
Extra Virgin Olive Oil
Kosher salt
Minced Garlic (3-5 cloves, depending on quantity of beans)

Fresh garlic is healthiest, but I do use ready-to-use minced garlic from the refrigerator when I'm in a hurry.  (Or feeling lazy.)
Green beans not in season?  This will work quite well with frozen french style green beans, thawed.

Add about 2 T. olive oil to large cast iron skillet.  When oil is hot, add a few cloves of minced garlic and sautee about 30 seconds.  Add green beans and continue to sautee until beans and garlic are well combined.  Sprinkle kosher salt over top of beans and continue to cook, stirring occasionally until some beans just begin to brown.  (10-15 minutes for fresh beans, 5-10 for frozen.)  This also works well on a barbecue, which adds amazing depth of flavor!