Dinnertime can be stressful. Being at the end of the day means that bodies are tired and most likely hungry. Add to these conditions the attempt to follow a candida diet and the prospects of getting the right kind of evening meal in your system can seem downright impossible. Still, with the right preparation and planning it is possible to avoid the drive-thru/take-out scenario and create a dinner meal that nourishes your body and fights off candida.
Have you ever wondered how some people manage to have dinner on the table nearly every night, even though they work a day job or have many activities filling their daytime hours? The key to enjoying a meal at home and avoiding the lures of the often unhealthy and very expensive restaurant meal is to make a plan and stick to it.
Whether you prefer to plan your meals a week in advance and cook each night, or you prefer to do your cooking for the week on one day, freezing or refrigerating portions to enjoy the rest of the week, it takes a certain amount of planning to make it happen.
You may think you couldn't possible have enough time to do that much planning and cooking, but consider how making good nutrition a priority will result in better health and quality of life. It is well worth the time and effort.
Dinner is actually an ideal meal for the foods acceptable on a candida-friendly diet. With lots of lean protein, a variety of vegetables and whole grains from which to choose, it is simple to put together a nutritious and tasty meal that will be satisfying and stick with you through the night. Not to mention these food items can balance your blood sugar and contribute to the fight against candida overgrowth in your body.
If looking ahead to plan an entire week of candida dinner delights is too overwhelming at this point, just start by planning a day in advance. Decide what you want to cook, make sure your kitchen is stocked with the appropriate items, and determine if you need to cook the items in advance or will have time prior to the evening meal.
To give you a little help with your menu, below are a few candida recipes you can try:
Chicken and Vegetable Quinoa
Ingredients:
1 cup Quinoa
1 cup Diced Cooked Chicken
¼ cup Sugar-Free Marinara Sauce
2 Garlic Cloves, Minced
½ Onion, Diced
2 Carrots, Diced
1 Green or Yellow Pepper, Diced
½ Head of Cabbage, Red or White, Chopped
2 Yellow Squash, Sliced
2 Tbs. Olive Oil
Pepper to Taste
Add quinoa to a large pot on medium heat. Toast the quinoa in the dry pan until you hear a popping sound. Stir it well to make sure it toasts evenly and to avoid burning. When golden, add 3 cups of water and bring to a simmer for 15 minutes. In a separate pan, heat the oil over medium heat. Add the garlic and onion and then the carrot and red cabbage. Sautee for 5 minutes and then add the pepper and squash. After the quinoa has simmered for 15 minutes, add the marinara sauce. When the quinoa is fully cooked with no liquid remaining, add the chicken, vegetables and pepper and heat until the chicken is warm.
Balsamic Marinated Grilled Salmon with Crispy Asparagus
Ingredients:
Salmon Filets or Steaks
Balsamic Vinegar
Fresh or Dried Dill
Olive Oil
Salt and Pepper
Bunch of Asparagus
Shredded Parmesan Cheese
Prepare the grill with oil and heat. Season salmon by sprinkling generously with salt and vinegar. Chop dill and combine with olive oil to make a paste and then cover the salmon with the mixture, allowing it to sit and marinate for at least 30 minutes. Grill the salmon approximately 4 minutes on each side, or until the fish turns opaque. Meanwhile, break off the tough ends of the asparagus and place on a broiler rack or pan. Sprinkle with Parmesan and drizzle with olive oil. Broil until the cheese begins to brown and asparagus is slightly crispy.
Candida-Friendly Burger
Ingredients:
Lean Ground Beef or Turkey-preferably organic, hormone-free
Salt and Pepper
Onions, sliced into rings
Mushrooms, sliced
Olive Oil
Gluten-Free Bread
Dijon Mustard
Make patties out of the ground beef and sprinkle with salt and pepper. Grill, broil or cook patties in a pan until cooked to your preference. Meanwhile, sauté onion slices and mushrooms in olive oil until browned and caramelized. Serve the burner atop the toasted bread slice, smothered in onions and mushrooms with Dijon mustard if desired.
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