FAVORITE STARCH FREE RECIPES
(not all recommended on Candida Diet - avoid those with nuts or sweeteners)

SUMMER SQUASH SPAGHETTI WITH MEAT SAUCE
I can tolerate both zucchini and canned tomatoes (avoid those with Calcium Chloride added), test for yourself.

for this recipe you need a gadgit called a spiral slicer, that slices the squash into spaghetti strands.

I found the round squash works best, but you can use any type, but may have to cut to fit on slicer. It may take a few practice tries, but just use firm pressure while turning the crank to slice. After slicing the squash, I steam for 2 minutes.

For the meat sauce, I saute 1 chopped onion in coconut oil, when its done I add chopped fresh garlic for 2 minutes, then add 1 pound of ground veal or beef and brown. Add 1 large can of blended tomatoes, and season with grey sea salt and liquid stevia. Bring to a boil, then let simmer covered for 30 minutes. Serve over steam squash, and garnish with fresh basil.


CREAMY CAULIFLOWER ROSEMARY BACON SOUP
(I can tolerate cauliflower, but test for yourself)

2 head cauliflower - separate into flowerettes
1 large roughly chopped onion
10 5" springs fresh chopped rosemary
4 glove garlic chopped

2 quart warmed beef broth
1 quart non-chlorinated water
2 t grey sea salt

1 pound cooked and chopped slices of bacon
coconut oil

Toss cauliflower and onion with some coconut oil and grey sea salt, spread out on a large cookie sheet, and roast in 450 degree over for about 15 minutes, then add garlic and rosemary for additional 5 minutes. Cool slightly.

Blend cauliflower mixture, beef broth and salt, in batches, on high till smooth and creamy.

Pour into a pot, add bacon pieces, bring to a boil, stirring and simmer for 10 minutes. Season with salt and pepper as needed. Add extra coconut oil when serving in bowls if needed.



MEATBALLS WITH TOMATO SAUCE
(I can tolerate canned tomatoes with the seeds removed, but I cannot tolerate raw sliced tomatoes. You have to test for yourself.)

3 Eggs
2 tsp Grey Sea Salt
Freshly ground Pepper
3 Cloves Chopped Garlic
1 1/2 lb Organic Ground Beef
1 1/2 lb Ground Buffalo
1 1/2 cups Almond Flour (or 1/2 cup coconut flour)
1/2 cup Parmegian Cheese

Mix all ingredients together and roll into about 24 balls. Place on a cookie sheet brushed with coconut oil. Bake for 10 minutes, then turn over and bake for another 10 minutes at 450 degress.

Saute 1 Chopped Onion in coconut oil in Pressure Cooker, add 1 Clove Chopped Garlic for last 2 minutes.

Blend 2 1/2 large cans Organic Tomatoes with 1 tsp Grey Sea Salt and add to onion in pressure cooker. Add 1/4 cup Aguave Nectar (or 1 dropper liquid Stevia), and a pinch of fresh Oregano and stir. Add browned meatballs.

Cook under Medium Pressure for 10 minutes.

Serve with your favorite Roasted Veggies (brussel sprouts or asparagus), or Steamed Veggies (shredded cabbage, broccoli,cauliflower).

CHICKEN CEASAR SALAD DRESSING

1 egg
2 T mild olive oil
1 T meyer lemon juice
1 clove chopped garlic
grey sea salt and pepper

Shake together in a small mason jar. Add to romaine lettuce, sliced grilled chicken and fresh grated parmegian cheese

GRILLED CHICKEN

Boneless skinless chicken breasts, pounded thin, tossed with meyer lemon juice and liquid/warmed coconut oil and grey sea salt and chopped garlic. Marinated for 20 - 30 minutes. Grill for 5 minutes on each side.

ROASTED CHICKEN

1 chicken cut in half. Place in grill pan. Cover with Liquid coconut oil and meyer lemon juice and grey sea salt. Roast on barbecue on low with lid down for 1 1/2 to 2 hours.

CHICKEN SALAD

Use leftover roasted chicken. Chop and mix with chopped red onion, grey sea salt and homemade mayonaise. Serve in lettuce wraps.

MAYONAISE

1 egg
Juice of 1 meyer lemon
1 cup light olive oil (very mild flavor)
1 t grey sea salt

Blend egg, grey sea salt and lemon juice in blender on medium, slowly drizzle in olive oil. Takes less then 1 minute.

MARINATED FLANK STEAK

2 T meyer lemon juice
2 T tamari (wheat free soy sauce)
1 T aguave nectar or honey
4 T mild olive oil
4 cloves chopped garlic

Shake together in a mason jar and pour over flank steak in a zip lock bag, marinated 1 o 2 days. Grill and slice thin. Serve with grilled zucchini and onion, guacamole, salsa.

PORK CARNITAS

1 large pork butt or shoulder, cut into 2 inch cubes
grey sea salt

Toss pork with salt. Place in foil covered roasting pan. Slow roast at 275 degrees for 2 1/2 to 3 hours. Serve with grilled veggies, guacamole, salsa.

BABY BACK RIBS

Separate/slice rack of ribs into individual ribs. Pile in a roasting pan, toss with grey sea salt, cover with foil and slow roast at 275 degrees for 2 hours. Drain fat. Add starch free barbecue sauce, continue roasting for additional 30 minutes.

BARBECUE SAUCE

1 cup cider
2 tablespoons dry mustard
1 1/4 cups catsup
5 tablespoons Worcestershire sauce
4 clove garlic - minced
1 cup brown sugar - light
1 lemon - thinly sliced --
seeded
3 tablespoons butter unsalted

Combine the vinegar, grated ginger, mustard, ketchup, Worcestershire, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes. Add the butter, and simmer 2 minutes longer. Stir in the salt and lemon juice. Set the sauce aside to ripen for several hours or overnight. Then strain, and sore in a cover jar in the refrigerator. This will keep for several weeks, but it doesn't freeze well.


GRILLED VEGGIES

Toss melted coconut oil and grey sea salt over sliced veggies (asparagus, zucchini/onions) and grill or roast for 15 minutes on high heat. I use a vegetable grill pan on the barbecue.




GREEN SMOOTHIES

1/4 fresh pineapple
1+ cup fresh spinach leaves
1 cup green grapes
2-3 spearmint leaves
pinch grey sea salt
ice

Blend all ingredients till smooth.

OR

1/2 large cucumber
1 stalk celery
pinch GREY sea salt
1 large handful frozen red grapes
splash of chilled water

Blend all ingredients till smooth.

OR

2 ripe bosc pears
1 bunch fresh parsley
Pinch GREY sea salt
chilled water and ice

Blend all ingredients till smooth.

POACHED EGGS with SWISS CHARD

Prepare all swiss chard ahead by sauteing with coconut oil and grey sea salt:

3 bunches of triple rinsed and chopped rainbow swiss chard
1/4 - 1/2 cup coconut oil
1 t GREY sea salt

(This makes enough for 5-7 servings of chard. Store the leftover and warm 1 serving each day to save time.)

Drop 2 eggs (not shells) directly into a small pan with 1 serving of the prepared swiss chard, cover, and cook for 2 minutes.



RAW NUTS PREPARATION

1 Pound Raw Nuts
1 Tablespoon Grey Sea Salt

Soak nuts overnight in salted chlorine free water. Dry in 150 degree oven for 10 hours.

PECAN PIE

Medjool Dates
Pecan halves

Slice open a date, remove seed, add 2 or 3 pecan halves. Yum! Travels well too. Great for hikes.



PUMPKIN SEEDS ROASTED with TAMARI

Pumpkin Seeds
Tamari

Heat a small pan, add pumpkin seeds, sprinkle on Tamari, toss in pan for a few minutes till roasted.

I don't usually measure, but try 1 cup pumpkin seeds and 1 Tablespoon Tamari. Just depends on how strong you like the flavor.

COCONUT BLUEBERRY MUFFINS

Beat together:

6 eggs
4 T melted butter
4 T coconut water (removed from tai coconut - leftover frozen in ice cube trays)
2 full droppers liquid stevia
1 t pure vanilla extract
1 t pure almond extract

Stir in:

1/2 cup coconut flour
1/2 t grey sea salt
1/4 t baking soda
1/2 t cream of tarter

Add and stir in:

1 cup blueberries
1/2 cup shredded coconut

Grease 24 mini muffin tin with coconut oil.
Bake at 400 degrees for 20 minutes.


ALMOND JOY CANDY BAR

3/4 cup Almond Butter (I buy raw, unsalted - but then I add my own grey sea salt, 1 T + 1 t to the jar, so its salted)

4 Tablespoons Melted Butter

8 oz bag unsweetened shredded coconut

1/2 cup Aguave Nectar

Mix these ingredients together and press into the bottom of a tin foil pie pan.

Melt together in a double boiler:

6 oz Ghiradelli semi-sweet chocolate

4 Tablespoons butter

Pour the melted chocolate over the top of the almond/coconut mixture in the pie pan, spread evenely.

Freeze for 30 minutes, then refridgerate.

Cut into pieces.