Are you looking for delicious and healthy recipe ideas that are also gentle on your gut? The Candida diet can be a game-changer for those struggling with digestive issues, but it can get old eating the same plain foods every day. That’s why we’ve put together this list of 20 mouth-watering recipes that are not only easy to make, but also packed with nutrients and gentle on your gut.
From savory roasted vegetables to decadent desserts, these recipes are perfect for anyone following a Candida diet or just looking for some inspiration in the kitchen. And the best part? They’re all made with wholesome ingredients and natural sweeteners, so you can feel good about what you’re putting in your body.
In this article, we’ll dive into each of these 20 recipes, highlighting the key ingredients, cooking methods, and tips for making them your own. Whether you’re a seasoned cook or just starting to explore the world of healthy eating, there’s something on this list for everyone. So grab your apron, get ready to get cooking, and let’s dive in!
Garlic Roasted Brussels Sprouts with Coconut Oil
Discover a flavorful twist on traditional roasted Brussels sprouts by incorporating the richness of coconut oil and pungency of garlic.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cloves garlic, minced
– 2 tablespoons coconut oil
– Salt, to taste
– Optional: 1/4 teaspoon red pepper flakes (for added heat)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with garlic, coconut oil, salt, and red pepper flakes (if using) until the sprouts are evenly coated.
3. Spread the sprout mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until the sprouts are tender and caramelized, stirring occasionally.
5. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Turmeric Cauliflower Rice with Fresh Herbs
This vibrant side dish combines the natural sweetness of cauliflower with the warm, earthy flavor of turmeric and a hint of fresh herbs. Perfect for accompanying your favorite proteins or as a healthy base for bowls and salads.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the cauliflower “rice” and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
6. Stir in the turmeric and season with salt to taste.
7. Fold in the chopped parsley and cilantro.
8. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Lemon Herb Baked Salmon with Steamed Asparagus
Brighten up your dinner plate with this refreshing and flavorful recipe, featuring succulent salmon paired with tender asparagus.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 lb fresh asparagus, trimmed
– 2 tbsp water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the baking sheet.
4. In a small bowl, mix lemon juice, olive oil, parsley, and thyme.
5. Brush the mixture evenly over the salmon fillets.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
8. Meanwhile, steam asparagus in a pot with 2 tbsp water until tender, about 4-6 minutes.
9. Serve salmon with steamed asparagus.
Cooking Time: 15-20 minutes
Avocado and Kale Salad with Pumpkin Seeds
Celebrate the flavors of autumn with this creamy, crunchy salad featuring avocado, kale, and pumpkin seeds.
Ingredients:
– 2 ripe avocados, diced
– 4 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup pumpkin seeds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 3-5 minutes until they’re tender and slightly wilted.
2. Add the diced avocado, pumpkin seeds, olive oil, and apple cider vinegar to the bowl. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with additional pumpkin seeds if desired.
Cooking Time: 10-15 minutes (mostly prep time!)
Coconut Flour Pancakes with Almond Butter
Coconut Flour Pancakes with Almond Butter Recipe
Summary: These fluffy pancakes are made with coconut flour and paired with a creamy almond butter topping for a deliciously healthy breakfast or snack.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
– Almond butter, for serving (see below)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
3. Add the coconut flour and salt; whisk until well combined.
4. Drop by 1/4 cupfuls onto the preheated skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook an additional 1-2 minutes, until golden brown.
Almond Butter Topping:
– Mix 2 tablespoons almond butter with 1 tablespoon honey (optional) in a small bowl.
– Spread onto pancakes after cooking and serving.
Cooking Time: 4-5 minutes per batch
Zucchini Noodles with Basil Pesto and Cherry Tomatoes
Experience the flavors of Italy with this light and refreshing summer dish, perfect for a quick weeknight meal or a weekend brunch. Zucchini noodles, topped with creamy basil pesto and juicy cherry tomatoes, make for a delightful and nutritious treat.
Ingredients:
– 2 medium zucchinis
– 1/4 cup basil pesto (homemade or store-bought)
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Spiralize the zucchinis into noodle-like strands.
2. In a large skillet, heat the basil pesto over medium heat until warm.
3. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes or until they start to release their juices.
4. Add the zucchini noodles to the skillet and toss with the pesto-tomato mixture.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Baked Chicken Thighs with Rosemary and Garlic
Elevate your chicken game with this simple yet flavorful recipe that combines the pungency of garlic with the earthiness of rosemary. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the minced garlic and chopped rosemary.
3. Place the chicken thighs in a single layer on a baking sheet lined with parchment paper.
4. Brush the tops of the chicken thighs with olive oil and sprinkle with salt and pepper to taste.
5. Divide the garlic-rosemary mixture evenly among the chicken thighs, placing it on top of each piece.
6. Bake for 30-35 minutes or until the chicken is cooked through and the skin is crispy.
Cooking Time: 30-35 minutes
Roasted Eggplant with Tahini Dressing
Roasted Eggplant with Tahini Dressing Recipe
Summary:
This simple yet flavorful recipe brings together the richness of roasted eggplant and the creaminess of tahini dressing, perfect for a quick and easy vegetarian side dish.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other herbs/spices of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise, place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplant halves, sprinkle with salt and pepper to taste.
4. Roast for 30-40 minutes or until the eggplant is tender and lightly browned.
5. In a small bowl, whisk together tahini, lemon juice, and garlic powder (if using).
6. Remove eggplant from oven, let it cool slightly before serving with the tahini dressing drizzled on top.
Cooking Time: 30-40 minutes
Spinach and Mushroom Stir-Fry with Coconut Aminos
A flavorful and nutritious stir-fry that combines the earthy taste of mushrooms, the nutrients of spinach, and the savory zing of coconut aminos.
Ingredients:
– 1 cup fresh mushrooms (button or cremini), sliced
– 2 cups fresh baby spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon coconut oil
– 2 tablespoons coconut aminos
– Salt and pepper to taste
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown (about 3-4 minutes).
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Stir in the spinach leaves and cook until wilted (about 1-2 minutes).
5. Add the coconut aminos and season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: Approximately 10-12 minutes
Chia Seed Pudding with Cinnamon and Almond Milk
Start your day with a nutritious and delicious breakfast by making this chia seed pudding infused with cinnamon and almond milk.
Ingredients:
– 1/2 cup chia seeds
– 1 cup almond milk
– 2 tablespoons honey or maple syrup (optional)
– 1 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Rinse the chia seeds in a fine mesh strainer and drain well.
2. In a small bowl, mix together the chia seeds, almond milk, honey or maple syrup (if using), cinnamon, and salt. Stir until the chia seeds are fully soaked and the mixture is smooth.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
4. Give the pudding a good stir before serving.
Cooking Time: None, as this is a no-cook recipe!
Grilled Shrimp Skewers with Lemon and Garlic
Grilled Shrimp Skewers with Lemon and Garlic: A refreshing summer treat that combines the sweetness of shrimp with the brightness of lemon and pungency of garlic.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, and salt.
3. Add shrimp to the marinade and stir to combine. Let it sit for at least 15 minutes, or up to 30 minutes in the refrigerator.
4. Meanwhile, brush bamboo skewers with olive oil to prevent sticking.
5. Thread 3-4 shrimp onto each skewer, leaving a small space between each piece.
6. Grill skewers for 2-3 minutes per side, or until pink and slightly charred.
7. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 6-8 minutes
Broccoli and Cauliflower Soup with Coconut Cream
This rich and creamy soup is a perfect blend of healthy and indulgent, combining the nutritional benefits of broccoli and cauliflower with the luxuriousness of coconut cream.
Ingredients:
– 1 head of broccoli, chopped
– 1 head of cauliflower, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the broccoli and cauliflower, cooking until tender, about 10-12 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 15-20 minutes or until the vegetables are very tender.
6. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
7. Stir in the coconut milk and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Baked Cod with Lemon and Dill
Brighten up your dinner table with this refreshing and flavorful baked cod recipe, infused with the zest of lemon and the brightness of dill.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the cod fillets on the prepared baking sheet.
4. Drizzle the olive oil over the fish, then sprinkle with lemon juice and chopped dill.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Quinoa Salad with Cucumber and Fresh Mint
This light and revitalizing quinoa salad is perfect for a hot summer day. A simple combination of fluffy quinoa, cool cucumber, and fragrant mint makes for a deliciously healthy snack or side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped fresh mint leaves
– 1 large cucumber, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a medium bowl, combine the cooked quinoa and chopped fresh mint leaves.
2. Add the sliced cucumber on top of the quinoa mixture.
3. Drizzle the olive oil and lemon juice over the salad.
4. Season with salt to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-15 minutes (cooking time for quinoa, assuming you’re using cooked quinoa)
Stuffed Bell Peppers with Ground Turkey and Herbs
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines ground turkey, aromatic herbs, and a hint of Mediterranean flair.
Ingredients:
– 4 bell peppers, any color
– 1 lb ground turkey
– 1/2 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine ground turkey, cooked rice, parsley, basil, garlic, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the turkey mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Roasted Butternut Squash with Sage
A classic fall recipe that brings out the natural sweetness of butternut squash, perfectly balanced by the earthy flavor of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the squash, remove seeds, and cut into 1-inch cubes.
3. In a large bowl, toss the squash with olive oil, chopped sage, salt, and pepper until evenly coated.
4. Spread the squash mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Almond Flour Crackers with Flaxseeds
Savor the crunch of these nutty and nutritious crackers, made with almond flour and flaxseeds.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup ground flaxseed
– 1/4 teaspoon salt
– 1 tablespoon coconut oil
– 1 tablespoon water
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, ground flaxseed, and salt.
3. Add coconut oil and water. Mix until a dough forms.
4. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
5. Cut into desired shapes using a cookie cutter or a knife.
6. Place crackers on prepared baking sheet, leaving space for spreading.
7. Bake for 12-15 minutes, or until lightly browned and crispy.
Cooking Time: 12-15 minutes
Steamed Artichokes with Garlic Aioli
Elevate your meal with this simple yet impressive recipe, perfect for a special occasion or everyday delight.
Ingredients:
– 4 large artichokes
– 2 cloves of garlic, minced
– 1/2 cup mayonnaise
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the steamer basket in a large pot filled with 2-3 inches of water.
2. Cut off the top quarter of each artichoke and remove the tough outer leaves. Trim the stems to fit the steamer basket.
3. Place the artichokes in the steamer basket, leaving some space between each for even cooking.
4. Steam the artichokes for 25-30 minutes or until the leaves can be easily pulled off.
5. Meanwhile, mix the minced garlic and mayonnaise together in a small bowl.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve the steamed artichokes with the Garlic Aioli spooned on top. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Baked Apples with Cinnamon and Walnuts
This recipe is a simple and delicious way to enjoy the flavors of fall in a warm and comforting dessert. Tender apples, sweet cinnamon, and crunchy walnuts come together in perfect harmony.
Ingredients:
– 4-6 apples (any variety), cored
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 cup chopped walnuts
– 2 tbsp butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Core the apples and place them in a baking dish.
3. In a small bowl, mix together brown sugar, cinnamon, and melted butter until well combined.
4. Divide the mixture evenly among the apples, spooning it into the cores.
5. Sprinkle chopped walnuts over the apples.
6. Bake for 30-40 minutes or until the apples are tender and caramelized.
Cooking Time: 30-40 minutes
Herbed Turkey Meatballs with Zucchini Noodles
Transform dinner into a flavorful and healthy meal with this simple recipe. Juicy turkey meatballs infused with herbs are served atop zucchini noodles, making for a satisfying and nutritious dish.
Ingredients:
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 medium zucchini
– 1 tablespoon olive oil
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine turkey, breadcrumbs, parsley, garlic, salt, and pepper. Mix well.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle the top of each meatball with olive oil and bake for 15-20 minutes or until cooked through.
5. Meanwhile, spiralize the zucchini into noodles and set aside.
6. Serve meatballs atop zucchini noodles and sprinkle with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Summary
Discover 20 delicious Candida diet recipes that promote gut health. From savory dishes like Garlic Roasted Brussels Sprouts with Coconut Oil and Baked Chicken Thighs with Rosemary and Garlic, to sweet treats like Almond Flour Crackers with Flaxseeds and Baked Apples with Cinnamon and Walnuts, these recipes cater to those looking to maintain a balanced gut microbiome. Also featured are breakfast options like Coconut Flour Pancakes with Almond Butter and lunchtime favorites like Avocado and Kale Salad with Pumpkin Seeds. Find inspiration for a healthier lifestyle with these easy-to-make and nutritious Candida diet recipes.
Leave a Reply