The Can-Do Candida Diet: July 2013
Can-Do Candida © Isabelle Burden 2013 All rights reserved

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Tuesday, July 30, 2013

Candida Diet Quick-Fix Breakfast: Cinnamon Apple Teff Porridge

Being on the candida diet, breakfast can sometimes be a hassle, especially if you’re in a hurry. Most of the typical grab-and-go morning staples are packed with sugar or based on bread: toast, cereals, pastries, even oatmeal is off limits.

Well ladies and gentlemen, I present to you your new breakfast table best friend: teff porridge.

This recipe for teff porridge is a breeze to make and tastes just like apple pie. 

Teff is a whole grain native to Ethiopia. It is gluten-free, so it won’t aggravate inflammation from candida. When cooked, the grains take on the texture of softened poppy seeds, and have a rich, nutty sweetness all their own that is perfect for a warm and filling breakfast porridge.

This apple cinnamon porridge is sweet and spiced, and makes a great replacement for oatmeal. Not to mention it can feed a large amount of people in a short amount of time.

Make your next morning a little bit better, get cooking!


½ cup whole grain teff
1 ½ cups water
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 tablespoons salted butter
A quarter of an apple, cut into small chunks
½ teaspoon salt
¾ cup unsweetened coconut milk
½ teaspoon vanilla extract
4 packets stevia


Heat a medium saucepan over medium heat. Toast the dry teff grains in the heated pan, stirring frequently, for 3-6 minutes. To the toasted grains, add the water, cinnamon, nutmeg, and 1 tablespoon of butter. Turn the heat to a low boil and allow it to cook, covered, for 10 minutes.

After ten minutes, uncover the pot and stir in the salt, coconut milk, vanilla, and stevia.

While the teff is cooking, place a small saucepan over medium-high heat. To the pan, add the remaining 1 tablespoon of butter. Place your chopped apple chunks into the melted butter. Cook the apple until it is soft, about 3 minutes. If you would like a slightly sweeter compote, you may add extra stevia to taste at this point in the recipe.  

Take the apple compote mixture off of the heat and set it aside for now.

Over low heat continue to cook the mixture uncovered, stirring occasionally, for another 5-10 minutes.

You can top this porridge with chopped nuts, butter, or other fruits if you so desire. Serve hot!

Sunday, July 28, 2013

Important Information: Candida Diet Article on The Daily Meal

Dear Readers,

I’d like to take a moment away from posting delicious sugar-free desserts to talk about the facts of the candida diet.

While the facts may not be quite as appetizing as pictures of cookies and cake, they are still a crucial part of any dietary regimen. If you are either on the candida diet now, or are considering shifting your lifestyle to its principles, take a moment to read this recent article on national online food magazine, The Daily Meal.

The article provides a comprehensive overview of the candida diet, including why and how it works to clear your system of candida, as well as an in-depth explanation of why the candida diet can especially help to clear up allergies, with the professional input of ENT surgeon and allergy expert, Dr. Dennis of Sinusitis Wellness.

And, as some of you may notice, the Can-Do Candida Diet is also featured.  A few of our recipes made it into the slideshow round up of twenty-five recipes for the candida diet: breakfast, lunch, and dinner.

So check it out, share the link, and spread the word about wellness and the candida diet.

All the best,

Can-Do Candida

Saturday, July 27, 2013

Thumbprint Cookies for the Candida Diet: That’s One Jam Good Shortbread

Half the joy of these jam-filled thumbprint cookies is in their rustic charm.

Though they’re entirely sugar-free and grain-free, these cookies are an almost spot-on match for the texture and flavor of shortbread. With just a tiny dab of no-sugar-added blackcurrant jam they won’t send your sugar level skyrocketing. This recipe is a great example of how you can take a classic dessert and remake it to suit your dietary needs.

The dough has a buttery, slightly salty taste that is perfect for eating raw out of the bowl (though there is raw egg in the mixture so eat at your own risk), but isn’t any less delicious when baked. After baking to a golden brown, the dough still holds together nicely, and is soft but slightly crumbly when bitten into, just like a good shortbread cookie should be.

Candida Alert: Jam is, strictly speaking, a candida no-no. At worst, it’s syrupy goo laden with sugars both natural and refined, and even at best it’s still full of highly concentrated fruit sugars that will feed your candida.

For this recipe I use a jam made of black currants, a low-sugar fruit, made with no additional sugars. A few stores will carry no sugar added jams if you look close enough at the labels. One brand that is particularly easy to find is St. Dalfour.

You can use any flavor of jam you like for this recipe, but be aware that some fruit jams will have higher sugar content than others.


3 cups almond flour
2 tbsp + 1 tsp coconut flour
1 tsp salt
¼ tsp baking soda
½ tsp cream of tartar
1 egg
¼ cup unsalted butter, melted
3 tsp vanilla extract
1 tsp liquid stevia

Preheat the oven to 350 degrees.

In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and cream of tartar. Stir to thoroughly intermix the dry ingredients.

In a separate bowl, beat one egg. To the beaten egg, add the butter, vanilla, and stevia. Stir these to combine. Add the wet ingredients to the dry and stir to a combine them into a thick, malleable dough.

Grease a baking sheet. Take a piece of dough about the size of a heaping tablespoon and roll it quickly in the palm of your hand to form a ball about one inch across. Place the ball of dough on the baking sheet and flatten it slightly to make a mound. Press the center with your thumb to make a small, round indentation on the cookie. Be aware that the shape you make will not change significantly during baking. Repeat this process until all the dough has been shaped.
Place a small amount of jam, about ¼ tsp, into each of the wells shaped by your thumbprint.

Bake the cookies for 15-17 minutes, or until the bottoms start to turn golden brown, rotating the baking sheet once to ensure even baking.

These cookies are perfectly portable, and as such are a great candida diet friendly dessert to pack in a brown bag lunch picnic basket, or for any other version of eating on the go. Share them with your friends and family or wrap them up and give them as a gift.

If you’re looking for a sweet treat that’s easy to eat, look no further. Enjoy!

Sunday, July 21, 2013

Pumpkin Muffins for the Candida Diet: It’s Christmas in July

Pumpkin in July? You bet. There is no reason why this versatile vegetable can’t bring magic to the kitchen at any time of year, aside from having to turn on the oven in a heat wave, that is. Some recipes are just too good to put off, and I recommend you try this one sooner rather than later. 

These tasty treats are best described as the love child of a pumpkin pie and a breakfast muffin.  The very absorbent coconut flour gives the inside of these muffins a texture that is more custard-like than cake-like. Greek yogurt also adds a softness and richness to the interior that contrasts nicely with the toasty crunch of the muffin tops. 

You can make these muffins saltier if you prefer a savory snack, or sweeter if you like your muffins to be more like bald cupcakes. Feel free to tinker with the sweetness level as you see fit.  

I like my pumpkin products well spiced, but if you prefer a milder muffin it’s easy to dial back on the cinnamon, nutmeg, ginger, and clove. Most of the spicy heat in this recipe comes from the ginger, while the other three spices tend to bring more of an aromatic flavor to the party.  It’s also easy to doctor this recipe with some chopped walnuts or almonds to give the muffins a crunch.

Candida Alert: Pumpkin, like all winter squash, is relatively high in sugar.  For this reason, it’s best to keep these muffins as a special treat, or to limit your portions. Luckily, they keep for weeks in the freezer and thaw out just as fresh as the day they were baked.


¾ cup almond flour
½ cup quinoa flour
¼ cup coconut flour
½ tsp baking soda
1 tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp clove
2 eggs
¾ cup salted butter, melted
1 cup milk (can use almond or coconut milk instead)
2 tsp liquid stevia
½ tsp vanilla extract
1 cup pumpkin
2 tbsp plain unsweetened Greek yogurt

Preheat the oven to 350 degrees.

In a large bowl, combine the almond quinoa, and coconut flours. Add the baking soda, salt, ginger, cinnamon, nutmeg, and clove. Stir to thoroughly combine the dry ingredients.

In a separate, medium-sized bowl beat two eggs.  To the beaten eggs, slowly add the melted butter, stirring as you do so.  Next add the milk, stevia, and vanilla. Stir to combine. Add the cup of pumpkin and the Greek yogurt. Stir the pumpkin gently at first to avoid displacing any of the other liquid ingredients.

Once the wet ingredients are fully incorporated, add the wet to the dry and stir well to create a batter that is sticky and thick, but still wet. 

If the batter becomes too dry, add more milk. Be advised that almond milk may not work as well for this as dairy milk or coconut milk might. This is because the coconut flour absorbs great quantities of water, but not fats, so adding more water (or lower fat almond milk) won’t necessarily make your batter wetter.

Bake the muffins for 20-25 minutes, or until the tops begin to dry and crack, but a knife, when inserted, comes out clean. 

These are a snap to make and are a delicious treat for any season. Enjoy this recipe, and happy baking!