Candida Diet Taco Salad

 

Taco Salad for the Candida Free Kitchen

2/3 Cup Quinoa

1 Cup homemade Bone Broth

1 lb ground turkey/chicken/beef/venison etc

2-4 Tbsp homemade Taco Seasoning

Romaine or iceberg Lettuce

Olives

Diced Onions

Green Chilies

Grape or Cherry Tomatoes

Sliced avocado

homemade Salsa Verde or ‘green sauce” as Rob likes to call it.

  • Bring bone broth to a boil, add quinoa and simmer until tender
  • Brown ground meat
  • Add cooked quinoa, and homemade taco seasoning. Adding more broth if mixture is too dry
  • Allow mixture to cool slightly
  • Toss mixture with all remaining ingredients to make salad.
  • Top with homemade yogurt if desired.

We love this meal. Something about the still slightly warm meat mixture and the crunchy cold lettuce. Yum! Plus it is “Phase One” safe, if you are following a Candida free way of life, or just plain trying to eat more vegetables!

Brussels Sprouts with Bacon

This recipe is very simple, but full of flavor. I love the saltiness of the bacon, the sweetness of the raisins and the bitter brussels sprouts all mixed together. A fabulous side dish!

Brussels Sprouts with Bacon

3 slices thick bacon

4 cups brussels sprouts, trimmed and halved

1/4 cup golden raisins

1 medium shallot, minced

1 Tbsp butter

1/2 cup homemade chicken stock

2 Tbsp apple cider vinegar

sea salt and fresh pepper to taste

  • In a heavy skillet, cook bacon until crispy. Remove from pan and set aside to crisp up.
  • Add Brussels sprouts to the pan and season with salt and pepper. Cook until well browned and almost soft. About 7 minutes.
  • Reduce heat to low and add raisins, shallot and butter. Cook 3 minutes
  • Add broth and bring to a boil, being sure to scrape up all the browned bits from the bottom of the pan.
  • Reduce heat and simmer broth 1-2 minutes.
  • Mix in vinegar and crumbled bacon. Taste and season as needed. Serve warm.

I only had a tiny amount of golden raisins on hand, so I added 1/4 cup of dried cranberries also. It turned out delicious!

I mix mine with lettuce or spinach and eat it like a salad. Yum!

 

 

 

Homemade Garlic Butter Croutons

Salad season is a lot of fun for me this year. I am having a blast coming up with all sorts of salad dressing and fun creations. But what is a salad without a crunchy, salty, buttery crouton? I had Rob time me, and these took exactly 3 minutes and 4 seconds to prepare, and 9 minutes to bake in the oven. Now, that’s what I call fast food! (and a great use for stale bread).

Homemade Garlic Butter Croutons

1 Tbsp Butter

2 Tbsp Olive Oil

2 Cloves garlic, crushed

salt and pepper

Dash of basil, thyme or parsley for color (totally optional)

4 slices bread, cubed

Preheat the oven to 425. Heat butter, olive oil and garlic in a skillet. Cube some stale bread (I used whole wheat sourdough, but whatever you have around will work) and throw it in the pan. Toss the bread around and stir to coat. Sprinkle with salt and pepper. Spread onto a cookie sheet and bake for 9-10 minutes. Let them cool completely and store in an airtight container. They will keep for 2-3 months.

 

Our Favorite Blue Cheese Dressing

We’ve been having a lot of fun experimenting with salads and dressings lately. I have noticed an amazing change in my tastes since I bought a juicer last month. I start the day off with a 12-16 ounces of fresh vegetable juice. Now I am actually craving vegetables. Crazy huh? So we have been really enjoying all of the fresh salad greens that are in season right now.

Blue Cheese Dressing

4 Tbsp Olive Oil

2 Tbsp Red Win Vinegar (or lemon juice)

4 Tbsp Blue Cheese (or Roquefort if you can find it)

1 tsp raw honey

2 tsp Dijon mustard

2 cloves garlic, crushed

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 cup thick yogurt (or mayo or sour cream)

Mix all ingredients in a bowl and funnel into an old salad dressing bottle. We like ours chunky, so I just mix it up with a fork. If you like it creamy, you can purée until smooth. Delicious!

 

Sweet and Spicy Glazed Tuna Steaks

Sweet and Spicy Glazed Tuna Steaks

3 cloves garlic, minced

1 Tbsp ginger, minced

1/4 cup homemade teriyaki sauce

1/4 cup toasted sesame oil OR olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

freshly ground black pepper

2 wild-caught tuna steaks 1 1/2″ thick

Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. I usually reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.

Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. We usually do about 17 ourselves….

The flavor of the sauce really penetrates the meat, so there is no marinating required. You could marinate it if you like, but I never have felt the need. This goes very well with a fresh green salad or steamed vegetables.

Real Food Taco Salad

I am not a huge salad fan, I must admit. If I do eat a salad it had better have some meat and cheese in it, or I’ll pass. This is probably a side effect of my low-fat vegetarian days in which I gagged down salad after salad with 1.3 drops of low-fat dressing in an effort to be ‘healthy’. I’ve come a long way baby!

This is easy to throw together in a hurry, and is full of nourishing fats, probiotics, minerals, enzymes and fiber. I start this recipe by cutting up any stale tortillas that are left over from the week, cutting them in triangles and frying in coconut oil or beef tallow.  Homemade tortilla chips are the bomb.

Taco Salad

2 cups tortilla chips

1 lb ground beef or venison

1 cow liver

2-3 Tbsp homemade taco seasoning

1 cup raw cheddar cheese, shredded (Colby or pepper jack cheese is also good)

1 small head of organic lettuce (I like the crispness of iceberg for this salad)

1/2 cup homemade yogurt or sour cream

2 tomatoes, diced OR 1 cup salsa

Your choice of toppings: green onions, hot peppers, salsa verde, black beans, guacamole etc.

Cut liver into small pieces, or purée in food processor. Brown beef and liver. Stir in taco seasoning. While beef is cooking shred the cheese and cut up your vegetables. Assemble your salad and enjoy. This is also good the next day as a cold lunch salad. And trust me, you won’t taste the liver, your kids won’t even know it’s in there 🙂 Serve with a tall glass of raw milk and enjoy.

P.S Make sure your liver is from a happy grass-fed cow

Five Salad Dressing Recipes

Making your own salad dressing takes less than a minute and requires a bowl and a fork. I highly recommend making your own, it is so fun to play with the ingredients. Most commercial salad dressing contain MSG and trans fats. Even the “healthy” salad dressings contain soybean oil, cottonseed oil, canola oil, corn oil, or safflower oil. These oils are almost always rancid and have to be deodorized at the factory to hide the noxious odor of sour, spoiled oil. The process of removing the rancid smell creates a highly dangerous form of trans fat. They are also way too expensive. You can make you own at home for pennies.

Basic Salad Dressing

1/3 cup melted coconut oil (melt it gently over low heat, no microwave)

1/3 cold-pressed sesame oil (not the toasted kind)

1/3 high quality olive oil (did I tell you how much I love Nunez de Prado?)

This is your basic dressing. I have been known to eat this as is, with no additional herbs or flavors when I’m in a hurry. If don’t have ingredients, I buy the a lot of oils and herbs from Mountain Rose Herbs.

The absolute highest quality olive oil!

Italian Dressing

1 cup Basic Salad Dressing

1/4 tsp parsley

1/4 tsp thyme

1/4 tsp basil

1/4 tsp oregano

1/2 tsp sea salt

I use dry herbs for this, but you can use fresh if you have them.

Balsamic Dressing

1 cup Basic Salad Dressing

2 tsp Dijon mustard

2 Tbsp balsamic vinegar

1 crushed garlic clove.

This is great if you let it sit in the fridge overnight so the flavors can meld. You can add sea salt and pepper to taste. Keep in mind that mustard is already salty.

Roquefort Cheese from sheeps milk makes an excellent Blue Cheese Dressing!

Blue Cheese Dressing

1 cup Basic Salad Dressing

6 Tbsp crumbled blue cheese

1 tsp raw honey

2 tsp Dijon mustard

1 clove garlic, crushed

2 Tbsp red wine vinegar

If you want to make this recipe really simple, just mix the oils and blue cheese and eat. I add the other ingredients when I want a more complex taste. But it’s really fine with just the cheese alone. For added nutrition whisk in 2 egg yolks.

Easy Garlic Dressing

1 cup Basic Salad Dressing

2-4 cloves garlic, crushed (I use 6 because I’m crazy for garlic!)

1/2 tsp sea salt

Place garlic in the oil. Put in the fridge at least overnight, the longer the better. I try to make it a few days in advance, because the longer it sits the stronger it gets and I love it. Did you know women used to use garlic as a perfume in ancient Greece? I think I was born in the wrong century 🙂

I keep my salad dressing on the kitchen counter, because coconut oil turns solid in the fridge. I use it up so fast, that it never has time to go bad. I only make 1 cup at a time, so it is always fresh.

If you take more than 7 days to use this make smaller batches, or place it in the refrigerator. When you want a salad, take the jar out of the fridge and place it in the sun, in a warm oven, or in a pan of warm water. After the coconut oil melts, shake the jar.

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