Struggling with gut health while trying to stick to the Candida diet? We’ve got you covered with 18 delicious, easy-to-make recipes that are both satisfying and supportive of your wellness journey. From comforting soups to flavorful mains, these dishes prove that eating for your gut doesn’t mean sacrificing taste. Dive in and discover your new favorites!
Savory Zucchini Noodles with Lemon and Dill
Gosh, you’re going to love how light and fresh these zucchini noodles feel—perfect for when you want something satisfying without the heaviness. With bright lemon and aromatic dill, it’s a quick dish that brings summer vibes to your table any time of year.
Ingredients
– 4 medium zucchini, spiralized into noodles
– 3 tablespoons extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh dill, finely chopped
– Zest and juice of 1 lemon
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon red pepper flakes
– Kosher salt to taste
– Freshly ground black pepper to taste
Instructions
1. Spiralize the zucchini into noodles using a spiralizer, then place them in a colander and sprinkle with 1/2 teaspoon of kosher salt to draw out excess moisture; let sit for 10 minutes.
2. Pat the zucchini noodles dry with paper towels to prevent sogginess during cooking.
3. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant but not browned.
5. Incorporate the dried zucchini noodles into the skillet, tossing gently to coat with the oil and garlic.
6. Cook for 2-3 minutes, stirring occasionally, until the noodles are just tender but still have a slight crunch.
7. Remove the skillet from the heat to avoid overcooking the zucchini.
8. Stir in 1 tablespoon of finely chopped fresh dill, the zest and juice of 1 lemon, 1/4 cup of grated Parmesan cheese, and 1/4 teaspoon of red pepper flakes.
9. Season with freshly ground black pepper and additional kosher salt if needed, tossing everything to combine evenly.
10. Serve immediately while warm for the best texture and flavor.
Ultra refreshing and crisp, these noodles have a delightful bite with a zesty lemon kick and herbal dill notes. Try topping them with grilled shrimp or a sprinkle of toasted pine nuts for an extra layer of flavor and crunch that makes it a standout meal.
Creamy Cauliflower Soup with Turmeric
Kind of craving something cozy and nourishing? This creamy cauliflower soup with turmeric is exactly what you need—it’s velvety, golden, and packed with warm spices that make it feel like a hug in a bowl. You’ll love how simple it is to whip up on a busy weeknight.
Ingredients
– 1 large head cauliflower, cut into florets
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh turmeric root, grated
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 teaspoon ground cumin
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt
– Fresh chives, finely chopped for garnish
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and soft, approximately 5-7 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and grated fresh turmeric root, cooking for 1 minute until fragrant to release their essential oils.
4. Tip: Toasting the spices at this stage deepens their flavor profile without burning.
5. Add the cauliflower florets and vegetable stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20-25 minutes until the cauliflower is fork-tender.
7. Carefully transfer the soup in batches to a high-speed blender, blending on high for 2-3 minutes until completely smooth and creamy.
8. Tip: Blend in small batches to avoid overflow and ensure a uniform texture.
9. Return the blended soup to the pot over low heat.
10. Stir in the heavy cream, ground cumin, freshly ground black pepper, and fine sea salt, warming through for 3-5 minutes without boiling.
11. Tip: Avoid boiling after adding cream to prevent curdling and maintain a silky consistency.
12. Ladle the soup into bowls and garnish with finely chopped fresh chives.
Ultra-smooth and luxuriously velvety, this soup boasts a rich, earthy flavor from the turmeric and cumin, with a subtle warmth that lingers. Serve it with a drizzle of olive oil or a sprinkle of toasted seeds for added crunch, or pair it with crusty bread for a comforting meal that feels both elegant and effortless.
Ginger and Garlic Stir-Fried Vegetables
Just imagine coming home to a kitchen filled with the warm, inviting aroma of ginger and garlic sizzling in the pan. You’re about to whip up a vibrant, healthy stir-fry that’s packed with flavor and ready in minutes. It’s the perfect weeknight dinner when you want something fresh and satisfying without the fuss.
Ingredients
– 2 tablespoons cold-pressed avocado oil
– 1 tablespoon freshly grated ginger root
– 4 cloves garlic, finely minced
– 1 cup broccoli florets, cut into uniform 1-inch pieces
– 1 red bell pepper, julienned into ¼-inch strips
– 1 cup snap peas, trimmed and strings removed
– 2 tablespoons tamari sauce
– 1 teaspoon toasted sesame oil
– ¼ cup vegetable stock
– 1 teaspoon arrowroot powder
– 2 scallions, thinly sliced on the bias
Instructions
1. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons cold-pressed avocado oil and swirl to coat the cooking surface evenly.
3. Add 1 tablespoon freshly grated ginger root and 4 cloves finely minced garlic, stirring constantly for 15 seconds until fragrant but not browned.
4. Incorporate 1 cup broccoli florets and stir-fry for 2 minutes until bright green and slightly tenderized.
5. Add 1 julienned red bell pepper and 1 cup trimmed snap peas, tossing continuously for 1 minute to combine.
6. Pour in 2 tablespoons tamari sauce and ¼ cup vegetable stock, bringing the liquid to a rapid simmer.
7. Whisk 1 teaspoon arrowroot powder with 1 tablespoon water to create a slurry, then drizzle into the wok while stirring.
8. Cook for 45 seconds until the sauce thickens and glazes the vegetables evenly.
9. Remove from heat and fold in 1 teaspoon toasted sesame oil for depth of flavor.
10. Garnish with 2 thinly sliced scallions before serving immediately.
Serve this stir-fry over jasmine rice or quinoa for a complete meal. The vegetables retain a perfect crisp-tender bite while the glossy sauce clings to every nook. That punchy ginger-garlic combo really shines through with each flavorful forkful.
Almond and Coconut Flour Pancakes
Vibrant mornings call for something special, and these almond and coconut flour pancakes deliver just that. You’ll love how they come together with simple, wholesome ingredients for a breakfast that feels indulgent yet nourishing. Let’s get flipping!
Ingredients
– 1 cup blanched almond flour
– 1/4 cup coconut flour
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup unsweetened almond milk
– 2 tablespoons pure maple syrup
– 1 teaspoon vanilla extract
– 2 tablespoons clarified butter
– Fresh berries and additional maple syrup for serving
Instructions
1. In a medium mixing bowl, whisk together the blanched almond flour, coconut flour, baking powder, and fine sea salt until fully combined.
2. In a separate bowl, combine the lightly beaten pasture-raised eggs, unsweetened almond milk, pure maple syrup, and vanilla extract, whisking until emulsified.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated; avoid overmixing to prevent dense pancakes.
4. Allow the batter to rest for 5 minutes to hydrate the flours, which helps achieve a lighter texture.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon of clarified butter, swirling to coat the surface.
6. For each pancake, pour 1/4 cup of batter onto the skillet, spacing them apart to allow for easy flipping.
7. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes, indicating it’s time to flip.
8. Carefully flip each pancake using a thin spatula and cook for an additional 1-2 minutes until golden brown and cooked through.
9. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.
10. Serve immediately topped with fresh berries and a drizzle of maple syrup.
These pancakes boast a tender, slightly nutty crumb with a hint of coconut sweetness that pairs beautifully with tart berries. For a creative twist, try layering them with Greek yogurt and a sprinkle of toasted almonds for a deconstructed breakfast parfait.
Herb-Crusted Baked Chicken Breast
Craving something that feels fancy but is actually super simple to whip up? This herb-crusted baked chicken breast is your new go-to for a delicious, no-fuss dinner. You’ll love how the crispy outside gives way to juicy, tender meat inside.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/4 cup extra-virgin olive oil
– 1/2 cup panko breadcrumbs
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp finely chopped fresh flat-leaf parsley
– 1 tbsp finely chopped fresh thyme
– 1 tsp finely chopped fresh rosemary
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure optimal browning.
3. In a shallow dish, combine the panko breadcrumbs, Parmigiano-Reggiano, parsley, thyme, rosemary, garlic powder, kosher salt, and black pepper.
4. Brush each chicken breast generously with extra-virgin olive oil on all sides.
5. Press each oiled chicken breast firmly into the herb-breadcrumb mixture, coating both sides evenly.
6. Place the coated chicken breasts on the prepared baking sheet, ensuring they are not touching.
7. Bake for 22-25 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
8. Let the chicken rest for 5 minutes on the baking sheet before slicing to retain juices.
Verdict: The crust delivers a satisfying crunch with aromatic herbs, while the chicken stays remarkably moist. Try serving it sliced over a bed of arugula with a lemon vinaigrette for a bright, complete meal.
Lemon and Herb Quinoa Salad
Now that summer’s winding down, you’re probably craving something fresh but substantial. This lemon and herb quinoa salad hits all the right notes—it’s bright, satisfying, and perfect for those warm September evenings when you want dinner to feel effortless but still special.
Ingredients
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups filtered water
– 1/4 cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon finely grated lemon zest
– 1/2 teaspoon Dijon mustard
– 1/4 cup finely chopped fresh flat-leaf parsley
– 2 tablespoons minced fresh chives
– 1 tablespoon chopped fresh dill
– 1/2 English cucumber, finely diced
– 1/4 cup thinly sliced red onion
– 1/4 cup crumbled feta cheese
– Kosher salt to season
– Freshly cracked black pepper to season
Instructions
1. Combine 1 cup rinsed tri-color quinoa and 2 cups filtered water in a medium saucepan.
2. Bring the mixture to a boil over high heat, then immediately reduce to a simmer and cover with a tight-fitting lid.
3. Cook for exactly 15 minutes, or until all liquid is absorbed and the quinoa’s germ rings are visible.
4. Remove the saucepan from heat and let the quinoa stand, covered, for 10 minutes to steam and fluff.
5. Transfer the quinoa to a large mixing bowl and spread it into an even layer to cool completely to room temperature, about 20 minutes.
6. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon finely grated lemon zest, and 1/2 teaspoon Dijon mustard until emulsified.
7. Season the dressing generously with kosher salt and freshly cracked black pepper, tasting and adjusting as needed for balance.
8. Pour the dressing over the cooled quinoa and toss gently to coat every grain evenly.
9. Fold in 1/4 cup finely chopped fresh flat-leaf parsley, 2 tablespoons minced fresh chives, 1 tablespoon chopped fresh dill, 1/2 finely diced English cucumber, and 1/4 cup thinly sliced red onion.
10. Gently incorporate 1/4 cup crumbled feta cheese to avoid overmixing and maintain texture.
11. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and intensify.
Gently toss the salad once more before serving to redistribute the dressing and herbs. The quinoa offers a delightful nutty chew, while the lemon dressing and fresh herbs provide a zesty, aromatic lift that’s incredibly refreshing. For a creative twist, serve it in hollowed-out heirloom tomatoes or alongside grilled shrimp for a complete meal that feels both elegant and effortless.
Roasted Sweet Potato and Broccoli Bowl
Craving something wholesome and vibrant? You’re going to love this roasted sweet potato and broccoli bowl—it’s packed with flavor and comes together with minimal effort. Perfect for a quick weeknight dinner or meal prep!
Ingredients
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 head of broccoli, cut into florets
– 3 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup crumbled feta cheese
– 2 tablespoons toasted pumpkin seeds
– Fresh cilantro leaves for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with 2 tablespoons of extra-virgin olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
4. Roast the sweet potatoes in the preheated oven for 20 minutes, or until they start to soften and develop golden edges.
5. While the sweet potatoes roast, toss the broccoli florets with the remaining 1 tablespoon of extra-virgin olive oil in the same bowl.
6. After 20 minutes, remove the baking sheet from the oven and add the broccoli florets to the sheet, arranging them alongside the sweet potatoes.
7. Return the baking sheet to the oven and roast for an additional 15 minutes, or until the broccoli is tender-crisp and lightly charred, and the sweet potatoes are fully tender.
8. Remove the baking sheet from the oven and let the vegetables cool slightly for 2-3 minutes.
9. Transfer the roasted sweet potatoes and broccoli to serving bowls.
10. Top each bowl with crumbled feta cheese, toasted pumpkin seeds, and fresh cilantro leaves.
Zesty and satisfying, this bowl combines the natural sweetness of roasted sweet potatoes with the earthy crunch of broccoli. The feta adds a creamy saltiness, while pumpkin seeds provide a delightful textural contrast—try serving it over a bed of quinoa for an extra protein boost!
Sugar-Free Berry Chia Seed Jam
Hey there! Have you ever wanted that sweet, fruity jam flavor without all the sugar? This sugar-free berry chia seed jam is your new go-to—it’s simple, healthy, and totally delicious.
Ingredients
– 4 cups fresh mixed berries (such as raspberries, blueberries, and blackberries)
– 1/4 cup chia seeds
– 1/4 cup fresh lemon juice
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Rinse the fresh mixed berries thoroughly under cold running water and pat them dry with a clean kitchen towel.
2. Combine the berries, fresh lemon juice, and fine sea salt in a medium saucepan over medium heat.
3. Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon, and cook for 8-10 minutes until the berries break down and release their juices.
4. Tip: Use a potato masher to gently crush the berries for a smoother consistency, if desired.
5. Reduce the heat to low and stir in the chia seeds, ensuring they are fully incorporated into the berry mixture.
6. Continue to cook for an additional 5-7 minutes, stirring frequently, until the jam thickens to a spreadable consistency.
7. Tip: For optimal thickening, let the jam sit off the heat for 2-3 minutes before the next step.
8. Remove the saucepan from the heat and stir in the pure vanilla extract until well blended.
9. Allow the jam to cool completely at room temperature for about 30 minutes to set further.
10. Tip: Transfer the jam to a clean glass jar and refrigerate for up to 2 weeks for best flavor development.
Great texture here—thick, glossy, and packed with berry goodness. Try it swirled into yogurt or spread on whole-grain toast for a nutritious start to your day.
Avocado and Spinach Smoothie
Kind of amazing how something so green can taste so delicious, right? You’re going to love this creamy avocado and spinach smoothie—it’s packed with nutrients and comes together in minutes. Perfect for a quick breakfast or an afternoon pick-me-up.
Ingredients
– 1 cup fresh baby spinach leaves, thoroughly washed
– 1 ripe Hass avocado, pitted and peeled
– 1 cup unsweetened almond milk, chilled
– 1 tablespoon raw honey
– 1/2 cup frozen banana chunks
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
Instructions
1. Add 1 cup of fresh baby spinach leaves to a high-speed blender.
2. Scoop the flesh of 1 ripe Hass avocado into the blender.
3. Pour in 1 cup of unsweetened almond milk.
4. Drizzle 1 tablespoon of raw honey over the ingredients.
5. Add 1/2 cup of frozen banana chunks to the blender.
6. Squeeze in 1 tablespoon of freshly squeezed lemon juice.
7. Measure and add 1/4 teaspoon of pure vanilla extract.
8. Sprinkle 1/4 teaspoon of ground cinnamon into the blender.
9. Secure the blender lid tightly to prevent leaks.
10. Blend on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides once if needed.
11. Pour the smoothie immediately into a chilled glass to maintain freshness.
Creamy and luxuriously smooth, this blend boasts a subtle sweetness from the honey and banana, balanced by the bright acidity of lemon. For a fun twist, serve it in a hollowed-out avocado half or top with a sprinkle of extra cinnamon for visual appeal.
Coconut Milk and Berry Parfait
Tired of boring breakfasts? You’re going to love this coconut milk and berry parfait—it’s creamy, fruity, and super easy to whip up. Perfect for a quick morning treat or a light dessert.
Ingredients
– 2 cups full-fat coconut milk, chilled
– 1/4 cup pure maple syrup
– 1 teaspoon pure vanilla extract
– 2 cups mixed fresh berries (such as raspberries, blueberries, and blackberries)
– 1/2 cup granola
– Fresh mint leaves for garnish
Instructions
1. In a medium mixing bowl, combine the chilled full-fat coconut milk, pure maple syrup, and pure vanilla extract.
2. Whisk the mixture vigorously for 2-3 minutes until it thickens slightly and is well incorporated.
3. Tip: Chill your mixing bowl in the freezer for 10 minutes beforehand to help the coconut milk whip faster.
4. Gently rinse the mixed fresh berries under cold water and pat them dry with a paper towel.
5. In serving glasses or bowls, layer 1/4 of the coconut milk mixture at the bottom.
6. Add a layer of 1/4 of the mixed fresh berries on top of the coconut milk.
7. Sprinkle 2 tablespoons of granola over the berry layer.
8. Repeat the layering process three more times, ending with a final sprinkle of granola.
9. Tip: Use a piping bag for the coconut milk mixture to create neat, even layers without mess.
10. Garnish the top with fresh mint leaves for a pop of color and freshness.
11. Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
12. Tip: For a firmer texture, freeze the parfaits for 15 minutes prior to serving if you prefer a cooler treat.
Ultra-smooth and indulgent, this parfait boasts a velvety coconut base that contrasts beautifully with the burst of juicy berries and crunchy granola. Serve it in clear glasses to showcase the vibrant layers, or top with a drizzle of extra maple syrup for added sweetness.
Spaghetti Squash with Pesto Sauce
Unbelievably simple yet sophisticated, spaghetti squash transforms into tender strands when roasted, making it the perfect low-carb base for vibrant pesto. You’ll love how the nutty, herbaceous sauce clings to every “noodle,” creating a dish that feels indulgent but is packed with wholesome ingredients. It’s a weeknight win that impresses with minimal effort.
Ingredients
– 1 large spaghetti squash (about 3 lbs), halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 cup fresh basil leaves, tightly packed
– ¼ cup pine nuts, lightly toasted
– 2 cloves garlic, minced
– ¼ cup Parmigiano-Reggiano cheese, freshly grated
– 3 tablespoons unsalted butter, clarified and cooled
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash halves evenly with 1 tablespoon of extra-virgin olive oil.
3. Season the oiled squash with fine sea salt and freshly cracked black pepper.
4. Place the squash halves cut-side down on the prepared baking sheet.
5. Roast in the preheated oven for 35–40 minutes, until the flesh is easily pierced with a fork and pulls away in strands.
6. Remove the squash from the oven and let it cool for 5 minutes to make handling easier.
7. While the squash cools, combine fresh basil leaves, lightly toasted pine nuts, minced garlic, and freshly grated Parmigiano-Reggiano in a food processor.
8. Pulse the mixture 5–7 times until coarsely chopped.
9. With the processor running, slowly stream in the remaining 1 tablespoon of extra-virgin olive oil and the clarified unsalted butter until emulsified.
10. Scrape the pesto into a bowl and set aside.
11. Use a fork to scrape the roasted spaghetti squash flesh into strands, transferring them to a large mixing bowl.
12. Gently fold the prepared pesto sauce into the spaghetti squash strands until evenly coated.
13. Serve immediately while warm. The tender, slightly al dente texture of the squash pairs beautifully with the rich, herbaceous pesto, and a sprinkle of extra Parmigiano-Reggiano or red pepper flakes adds a delightful finish. For a creative twist, top with grilled shrimp or cherry tomatoes for extra color and flavor.
Crispy Baked Salmon with Thyme
Dinner just got easier with this foolproof salmon recipe. You’ll love how simple it is to get that perfect crispy skin without any fuss. Let’s get cooking right away.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the salmon fillets completely dry with paper towels to ensure maximum crispiness.
3. Brush both sides of each fillet evenly with extra-virgin olive oil.
4. Season the flesh side generously with kosher salt and freshly cracked black pepper.
5. Arrange the salmon skin-side down on a parchment-lined baking sheet.
6. Sprinkle fresh thyme leaves evenly over the top of each fillet.
7. Place thin lemon slices atop the salmon to infuse citrus flavor during baking.
8. Bake for 12-15 minutes until the internal temperature reaches 125°F for medium-rare.
9. Switch your oven to broil on high for the final 2-3 minutes to crisp the skin.
10. Remove from oven when the skin is golden and crispy and the flesh flakes easily.
11. Let rest for 3 minutes before serving to allow juices to redistribute.
Magnificent texture awaits with crackling-crisp skin giving way to moist, flaky flesh. The thyme and lemon create a bright, herbaceous balance that pairs beautifully with roasted vegetables or over a bed of wild rice for a complete meal.
Cucumber and Mint Detox Water
Just what you need after a long day—this refreshing cucumber and mint detox water is incredibly simple to make and perfect for sipping all day long. You’ll love how light and revitalizing it feels!
Ingredients
– 1 large English cucumber, thinly sliced
– 1/2 cup fresh mint leaves, gently bruised
– 8 cups filtered water, chilled
– 1 tablespoon fresh lemon juice
– Ice cubes, as needed
Instructions
1. Thoroughly wash the English cucumber under cold running water to remove any surface impurities.
2. Using a sharp chef’s knife, slice the cucumber into 1/8-inch thick rounds for optimal flavor extraction.
3. Gently bruise the fresh mint leaves by pressing them between your palms—this releases their essential oils without tearing.
4. Combine the cucumber slices and bruised mint leaves in a 2-quart glass pitcher.
5. Pour 8 cups of chilled filtered water over the ingredients in the pitcher.
6. Add 1 tablespoon of fresh lemon juice to brighten the flavor profile.
7. Stir the mixture gently with a long-handled spoon for 15 seconds to integrate the components.
8. Refrigerate the pitcher for at least 4 hours at 38°F to allow the flavors to fully infuse.
9. Fill serving glasses with ice cubes to maintain crispness.
10. Strain the infused water into glasses, leaving the solids behind for a clear presentation.
What you get is a crystal-clear beverage with a subtle cucumber essence and a cooling mint finish—perfectly balanced and not overly sweet. Try serving it in mason jars with extra cucumber ribbons as garnish for a rustic touch, or add a splash of sparkling water for effervescence on warmer days.
Sesame Seed and Almond Crusted Fish
Ever find yourself craving something crispy yet healthy? You’re going to love this sesame seed and almond crusted fish—it’s surprisingly simple to make and packed with flavor. Trust me, it’s a weeknight game-changer.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– 1 cup finely ground blanched almonds
– ¼ cup white sesame seeds
– ¼ cup black sesame seeds
– 2 large pasture-raised eggs, lightly beaten
– ½ cup all-purpose flour
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup clarified butter
– 2 tablespoons extra-virgin olive oil
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the fish fillets completely dry with paper towels to ensure a crisp crust.
3. In a shallow dish, combine the ground almonds, white sesame seeds, black sesame seeds, sea salt, and black pepper.
4. Place the lightly beaten eggs in a second shallow dish.
5. Spread the all-purpose flour in a third shallow dish.
6. Dredge each fish fillet in the flour, shaking off any excess.
7. Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
8. Press the fillet firmly into the almond-sesame mixture, coating both sides evenly.
9. Heat the clarified butter and olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
10. Carefully place the coated fillets in the skillet and sear for 2–3 minutes per side, until golden brown.
11. Transfer the skillet to the preheated oven and bake for 8–10 minutes, until the internal temperature reaches 145°F.
12. Remove from the oven and let rest for 2 minutes before serving.
Tip: Use a fish spatula for flipping to keep the crust intact. For extra crunch, toast the almonds and sesame seeds lightly before grinding. Always check doneness with a thermometer for perfect results.
That flaky fish beneath the nutty, toasty crust is pure magic. Serve it with a squeeze of fresh lemon and a side of roasted veggies for a meal that feels gourmet without the fuss.
Herbal Infused Vegetable Broth
Did you know that making your own vegetable broth at home can transform your cooking? You’ll love how this herbal infused version adds depth to soups, risottos, and sauces—plus, it’s way better than store-bought! Let’s get started with this simple, flavorful recipe.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, roughly chopped
– 2 medium carrots, peeled and coarsely diced
– 2 celery stalks, including leaves, chopped
– 4 cloves garlic, smashed
– 8 cups cold filtered water
– 1 tablespoon whole black peppercorns
– 2 bay leaves
– 1 sprig fresh rosemary
– 3 sprigs fresh thyme
– 1/4 cup fresh parsley stems
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large stockpot over medium heat until shimmering.
2. Add 1 large roughly chopped yellow onion, 2 coarsely diced peeled carrots, and 2 chopped celery stalks with leaves; sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly caramelized.
3. Stir in 4 smashed garlic cloves and cook for 1 minute until fragrant.
4. Pour in 8 cups of cold filtered water, ensuring it covers the vegetables completely.
5. Add 1 tablespoon of whole black peppercorns, 2 bay leaves, 1 sprig of fresh rosemary, 3 sprigs of fresh thyme, and 1/4 cup of fresh parsley stems to the pot.
6. Bring the mixture to a gentle boil over high heat, then immediately reduce to a low simmer.
7. Simmer uncovered for 45 minutes, skimming off any foam that rises to the surface with a spoon to ensure a clear broth.
8. Remove the pot from heat and let it cool for 10 minutes.
9. Strain the broth through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract all liquid; discard the solids.
10. Cool the broth to room temperature before storing or using.
Creating this broth yields a beautifully clear, aromatic liquid with a balanced herbal essence and subtle sweetness from the vegetables. Consider using it as a base for a hearty minestrone or to deglaze a pan for a rich sauce—it elevates any dish with its homemade touch.
Conclusion
Gut health is within reach with these 18 delicious Candida diet recipes! We hope you’ll try them, share your favorites in the comments below, and pin this article on Pinterest to help others discover tasty ways to support their wellness journey.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
