Yes I am still on my diet and I survived Thanksgiving! I even made a primal pumpkin pie which tasted a lot like curry but was still delicious. Whenever someone I haven't talked to for a while hears about my diet the question of what I can eat invariably comes up. Basically I eat the same thing most people do, just modified. For example, instead of eating a starch at dinner I will eat a double portion of veggies. My husband and daughter might have a starch or fruit as a side with their meal, but for me meals must solely consist of protein, lots of fat and a vegetable. So here is an example of what I eat in a week:
Breakfast is almost always eggs so I don't really need to go into that too much. Lately I have been enjoying them sunny side up with a sliced avocado but I have also been known to eat them scrambled, hard boiled, poached, you name it. Lunch is usually leftovers so let's get right into dinners shall we?
Sunday: Polish sausages, sweet and sour red cabbage
Monday: Guacamole Beef over cauliflower rice
Tuesday: Spaghetti squash with marinara (Boves makes a great low-carb sauce) and meatballs, nutritional yeast, steamed broccoli
Wednesday: Roasted chicken with fennel and green salad
Thursday: Swiss chard and tomato frittata, green salad
Friday: Buchons au thon (modified to be primal w/nutritional yeast and 1 extra egg), buttered sauteed green beans
Saturday: Primal chicken "noodle" soup with cabbage noodles and primal crackers
Some of the things that are really helping me on my diet right now are Pau d'arco tea, which helps with die off and is also an anti fungal and stevia sweetened coconut macaroons which make a great snack. While I can't say that I am that creative in the kitchen I am always finding new recipes to try out. For example this coconut macadamia bark is calling my name and if you happen to know of a good chicken liver pate recipe that doesn't include booze or dairy please pass it on!
My favorite thing to eat when I did the Candida diet was salad that consisted of garlic butter sauteed shrimp (just bought the frozen SeaPack brand and cooked it), over a nice bed of spinach and tomatoes. I'd use the extra garlic butter as dressing.
ReplyDeleteRight now I'm just trying to get protein in at every meal. Breakfast was tricky. I'm not a huge egg person, so I just put extra egg and added almond meal in my pumpkin pancakes (which I guess I couldn't eat if I was doing the Candida diet, sad). Just taking baby steps here...
I realized I do not have the will power to jump into the Candida diet, but hopefully I can ease my way into it. I think an important part of the process is learning to enjoy the right foods (get really good recipes) so it won't feel like I'm deprived when I finally feel ready to do it.
I guess I better check out those recipes you linked to...
Lisa, are you not a fan of animal protein for philosophical reasons, cost or just because you don't like the taste/texture? That would make it harder to get a lot of protein. Before I started the diet I didn't like beef much but now I really love it. Getting a lot of saturated fat into your diet is essential to healing your gut according to the Gut and Psychology syndrome diet.
ReplyDeleteHave you read Nourishing Traditions? That was my first baby step into the candida control diet which I read about a year before starting this diet. It taught me about properly preparing grains to make them more digestible as well as making my own probiotic ferments to aid digestion. Plus, that is when I really was convinced that eating pastured meat was necessary and worth the extra cost. Unfortunately I needed to take more drastic steps to control the candida, BUT it was a great starting point and gave me lots of information to think on.
Thanks for commenting! I am so happy to see you! Would you like to be facebook friends?
LOL, I don't think anyone has ever directly asked me to be FB friends, but yeah!
ReplyDeleteI guess there are a lot of reasons I don't like to eat a lot of meat. One is the word of wisdom. I do try to eat more meat in the winter, especially beef, but I am not in the habit of buying meat on a regular basis. I'm getting better though. I've been stopping at the meat counter much more often lately! For me, health outweighs any philosophical or ethical reason. But did I say I wasn't a fan of animal protein? I can't remember where I said that...Anyway, from my current nutritional standpoint, I am a big fan of it because it's the most protein-dense food available in nature. But no, never been big on eating a lot of meat, just as a personal characteristic of myself.
That book sounds interesting though. Will have to add it to my list!
Gotcha! I just assumed from reading one of your posts that you weren't a huge fan of animal protein but I get you now. The word if wisdom is difficult for me in many ways. The do nots are pretty clear but the do's are where it gets tricky. Wheat is the staff of life...AND it makes me ill. What now? I feel there is a lot that reminds me of the commandment to keep the sabbath day holy in that what that holiness is is up to the individual. I ponder about this a lot.
ReplyDeleteI would like to make one of your recipes here- Buchons au thon but I am wondering if you could tell me the exact changes you made to the recipe. I'm interested in doing them to as I have nutritional yeast and would rather use that than cheese. Is the extra egg to replace the cream?
ReplyDeleteThe exact mods would be that I add an egg to substitute the creme fraiche but I am not sure exactly how much nutritional yeast I use to sub the cheese. Maybe 2 tbsp? Start with 1 tbsp, blend, and see how you like the consistency. You want it to be wet but not runny, kind of like a thick muffin batter. I also often add more onion and use a larger can of tuna. It is a very flexible recipe so just watch the cooking time until you see how your mods affect the recipe.
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