The Can-Do Candida Diet: January 2014
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Tuesday, January 7, 2014

Chocolate Zucchini Muffins for the Candida Diet: New Year’s Revolutions


It’s no coincidence that for Can-Do Candida’s first recipe of 2014 we’re revisiting an old favorite.  So often in the clamor of the cheering crowds and the thrilling anxiety of the final countdown, it can be hard to focus on the reality of what it means when a new year dawns. 

For me, New Years’ Eve has never brought the clean start I expect from it, and as I grow older, I realize that I can accept that more and more. 

I used to set resolutions and make wishes – some of which would come true and some of which wouldn’t – and at 11:59 I would stare down the clock, afraid of missing a second of the possibilities (and always, for some inexplicable reason, just a little afraid the world might end at midnight). 

And inevitably, it seemed, I would end up just where I am now.  A mere week into a yet untarnished year, and already those same patterns and problems are rearing their ugly heads. 

Why, I wanted to ask, why always the same old thing? 

If you’re like me, maybe you begin to doubt that you will ever put an end to these cycles.  

Don’t give up.  Look Closer. 

Look at what you have done;
count all the little victories and watch them add up to a list longer than the losses;
realize the love in your life, and love yourself all the more because love invites love;
take care of your body and speak nicely to it, because it will respond with vitality;
stare your past in the face and don’t give up, because things are moving forward even when they appear stagnant, and immovable as stones. 

The New Year isn’t about erasing what we don’t like in our past, but embracing it, incorporating it into our present selves to make us more aware of our surroundings, more enriched in our lives, and more complete in our beings. 

But maybe you didn’t come looking for ponderous thoughts, and you just came to find a delicious candida diet recipe.  Well, read on to find just the ticket to starting your 2014 diet off right.

 
These chocolate morsels are a richer version of the Zucchini Muffin recipe we posted last season.  Warm, soft, and full of cocoa, these baked bites are the perfect accompaniment to winter mornings or below-freezing afternoons.   

To turn these muffins into healthy lightly-sweet cupcakes, try frosting them with Can-Do Candida's Cream Cheese Icing recipe.  

Ingredients:

1 ½ cup almond flour
1 cup coconut flour
½ cup hazelnut flour
cup cocoa powder
1 ¼ tsp salt
1 tsp nutmeg
3 tsp cinnamon
¼ tsp baking soda
4 eggs
½ cup milk
12 tbsp (1 ¼ sticks) salted butter, melted
2 tbsp Greek yogurt
2 tsp vanilla extract
4 tsp liquid stevia
2 tsp lemon juice
1 tsp lemon zest
4 cups finely shredded zucchini
½ cup chopped walnuts



Preheat the oven to 350 degrees. 

In a large bowl, combine the almond, coconut, and hazelnut flours.  Add the cocoa powder, salt, nutmeg, cinnamon, and baking soda. 

In a medium-sized bowl, beat four eggs.  To the beaten eggs add milk, melted butter, Greek yogurt, vanilla, and liquid stevia.  Whisk the wet ingredients together to ensure they are well mixed.  Once these ingredients are evenly blended (don’t worry about remaining small lumps of yogurt) whisk in the lemon juice and lemon zest. 

Add the finely shredded zucchini to the wet mixture and stir a few times to coat the zucchini. 

Add the wet ingredients to the dry ingredients and stir to thoroughly combine into a thick, sticky batter.  Lastly, add the chopped walnuts and fold them into the batter to evenly distribute them throughout. 

Scoop the muffins into a parchment cup-lined muffin tray, using your hands to shape the batter in the cups.  This recipe makes a dozen muffins. 

Bake the muffins for 30 minutes or until the tops appear golden brown at the edges.

Serve plain or toasted and buttered.  Keep these muffins in the refrigerator, or store in the freezer and defrost as needed.