Zoodles!!

This recipe is from a paleo cookbook called Well Fed. It's also candida friendly (yay!) and not to mention TOTALLY FREAKING AMAZING.

Zucchini
Almond meal
Shrimp (optional)
Ghee (make your own! See acorn squash post...)
Salt

Run lots of zucchinis over a julienne-ing tool (be careful not to cut your finger like I did!). After prepping the zucchini you want to suck the moisture out of it, so put it on a towel and sprinkle with salt. Let sit 20minute. Pat, rinse, pat, let dry. In a skillet cook shrimp in some ghee or maybe some coconut oil. Season with garlic, salt and pep. Toss in your "Zoodles" and season to taste (make sure you don't get too salt heavy!!).

As a "Parmesan" toast almond meal in a skillet and hit with a touch of salt. Sprinkle on top your "shrimp scampi".

Feasts with Friends and Food Restrictions

I have been sticking to my candida cleanse and have been super strict. I'm really proud of myself and despite the discomfort I'm in now (major detoxing going on...it gets worse before you get better), I am super excited for feeling 100% down the line. Ultimately every year that you've lived with Candida you'll need a month on the cleanse. So I'm looking at two years of this, which I'm okay with. I know my way around the kitchen so I can still keep it fun, interesting and tasty. Unfortunately my desire to stay vegetarian was proving near impossible considering the dietary restrictions of the cleanse combined with my superduper active lifestyle. Last night after yoga Ro and I cooked up a feast, Thai lettuce wraps and Thai summer squash soup. Both candida friendly and outstandingly delicious. 

Thai Lettuce Wraps

-Shredded carrot (leave out if on candida...but let your friends enjoy it)

-Sliced scallions
-Diced cucumber

-Peanuts (again, not for candida, but for everyone else at the dinner table)

Sautéed ground meat (turkey or venison) in a skillet, seasoning with freshly ground ginger (2" piece) and garlic (1 clove). Salt and pepper, zest of one lime, some lime juice and a red chili pepper diced. 

Wash your lettuce.

Wrap it all up in the lettuce and enjoy!! For non-Candida-cleansers you can use soy sauce, sriracha and whatever else youd like for an added kick!

Thai Summer Squash Soup

- 4 squash (2 green zucchini and 2 summer yellow zucchini), thinly diced
- 4 shallots, diced
- 4 cloves of garlic, diced
Sautee it all in a soup pot with coconut oil until its cooked about half way through. Then...

Add one can of (Thai Kitchen) Unsweetened Coconut Milk. Add one box of chicken stock (or vegetable stock if you want this to be vegan). Add three large spoonfuls of thai red curry paste (Thai Kitchen makes the best one and for people with Candida, it's the only one that's candida friendly). To the pot add a pinch of salt, a few generous shakes of ground cinnamon and a few shakes of curry powder. Bring to a boil and then let simmer. Right before serving add the juice of two limes. HOLY SHIT, best soup ever.

Spent the night at Ro's and woke up to this....love their house!

Cailin Callahan

www.cailincallahan.blogspot.com

Summer Salad Deliciousness

EDAMAME SALAD

mmm dinner.

jenny and her man

I freestyled a salad for tonight's dinner and it was ammmmazing. Mom and I cooked for my awesome cousin Jenny and her kickass boyfriend. We made scallops and moms fresh-caught flounder (which she pulled from the sea just a few hours earlier!). The salad was...

1 bag steamed and shelled edamame
1 red bell pepper diced
1 small zucchini diced
*toss in coconut oil, sprinkle with salt, pepper and garlic and roast in oven for 15minutes on 350

In a bowl mix...
1/2 pint of cherry tomatoes (halved)
Small handful basil
Fresh chives
1 clove garlic, grated
1/4 cup apple cider vinegar

When the edamame mixture is done roasting, toss it with the tomatoes and herbs. It might need to be finished off with a touch of EVOO. This salad was not only easy but it was also delicious. Boom.

indian.inspired.zucchini

I had some zucchini and summer squash that needed to be cooked. I peaked around my fridge and found some chickpeas. Hmmm...chickpeas and zucchini - I had some onion and decided that I was in the mood for something Indian-esque. SO, this is what I concocted and damn was it delicious.

You need...

• 1 large onion
• 1 clove of garlic
• 2 zucchini
• 1/2 can of chickpeas {or more!}
• olive oil
• ground ginger
• ground turmeric
• mustard seeds
• salt + pepper

(if you'd like, you can add diced tomatoes...but im not a huge fan of cooked tomatoes!)

the toasted mustard seeds give this dish a hint of ZING!

Here's how it's done...

Medium heat on the skillet - one tablespoon of mustard seeds into the hot pan and put a lid on top. They are going to pop and toast, and after you hear em go crazy in the skillet pour in a bit of olive oil. Slice up the onion however you'd like {slices, diced, whatever!}, throw them into the pan to sautee along with the diced clove of garlic. Season with one generous teaspoon of turmeric and one generous teaspoon of ground ginger, a tad bit of salt and pepper. Cook for a minute of two before adding in cubed zucchini. Maybe add a touch more of salt and pepper, and after about 8 minutes of cooking add in the chickpeas. I had some Masala seasoning laying around, so I threw in about a teapsoon of that to add some vavavoom. And BOOM - there you go. Lunch, dinner or snack of champions!