Fed Up with Eczema Flare-Ups? 5 Candida Recipes to Reclaim Your Comfort

5 Delicious Recipes Even on a Strict Diet 

Living with eczema can feel like a never-ending battle against itchiness, discomfort, and the frustrating search for relief. The journey is often compounded by the stress of figuring out how to make the limited diet taste good, especially for those following a Candida elimination diet. But what if I told you that your diet doesn’t have to be bland, but rather a door to delicious possibilities? That you can indulge in mouthwatering meals that not only satisfy your taste buds but also soothe your skin? Let’s embark on this flavorful journey together, where each recipe brings you one step closer to freedom from discomfort and a renewed joy in eating.

Recipe 1: Quinoa Salad with Roasted Vegetables and Lemon-Ghee Dressing

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 small head of cauliflower, cut into florets
• 1 cup diced rutabaga
• 1 cup chopped leeks
• 2 tablespoons ghee, melted
• Salt and pepper, to taste
• Juice of 1 lemon
• 1 tablespoon chopped green onions for garnish

Instructions:

1. Pre-cook Quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

2. Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the cauliflower, rutabaga, and leeks with 1 tablespoon of melted ghee, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.

3. Prepare Dressing: Whisk together the juice of 1 lemon, 1 tablespoon of melted ghee, salt, and pepper in a small bowl.

4. Combine: In a large bowl, combine the cooked quinoa with the roasted vegetables. Pour the lemon-ghee dressing over the salad and toss to combine.

5. Serve: Garnish with chopped green onions. Serve warm or at room temperature.

Recipe 2: Hearty Bison and Vegetable Soup

Ingredients:

• 1 pound bison, cut into cubes
• 2 tablespoons ghee
• 4 cups beef bone broth
• 1 cup diced carrots (substitute with radicchio or additional rutabaga if carrots are unavailable)
• 1 cup diced celery
• 1 cup diced rutabaga
• 1/2 cup chopped shallots
• 2 cloves garlic, minced (optional, if you tolerate it)
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• Juice of 1/2 lemon

Instructions:

1. Brown Bison: In a large pot, heat 1 tablespoon of ghee over medium-high heat. Add the bison cubes and cook until browned on all sides. Remove bison and set aside.

2. Sauté Vegetables: In the same pot, add another tablespoon of ghee. Add shallots, celery, and rutabaga. Sauté for 5 minutes until the vegetables start to soften.

3. Simmer Soup: Return the bison to the pot. Add the beef bone broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the bison is tender.

4. Finish: Stir in the juice of 1/2 lemon just before serving.

5. Serve: Enjoy hot, garnished with fresh herbs if desired.

Recipe 3: Bison Quinoa Meatballs with Cauliflower Mash

Ingredients:

For Meatballs:

• 1 pound ground bison
• 1 cup cooked quinoa
• 1/4 cup finely chopped shallots
• Salt and pepper, to taste
• 1 egg (if you tolerate them, or substitute with a tablespoon of olive oil)

For Cauliflower Mash:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons goat butter or ghee
• Salt and pepper, to taste
• 1/4 cup unsweetened plant-based milk or water

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix Meatballs: In a large bowl, combine ground bison, cooked quinoa, shallots, salt, pepper, and egg (or olive oil). Mix until well combined. Form into 1-inch meatballs and place on the prepared baking sheet.
3. Bake Meatballs: Bake in the preheated oven for 20-25 minutes, or until cooked through and browned.
4. Cook Cauliflower: While meatballs are baking, steam the cauliflower florets until very tender, about 15 minutes.
5. Make Cauliflower Mash: In a food processor or using a masher, blend or mash the steamed cauliflower with goat butter (or ghee), salt, pepper, and oat milk until smooth.
6. Serve: Serve meatballs over a bed of cauliflower mash.

Recipe 4: Beef and Mushroom Stuffed Cabbage Rolls

Ingredients:

• 8 large cabbage leaves
• 1 pound ground beef
• 1 cup mushrooms, finely chopped
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped shallots
• 2 tablespoons ghee, melted, for cooking
• Salt and pepper, to taste

Instructions:

1. Prep Cabbage Leaves: Blanch the cabbage leaves in boiling water for 2 minutes to soften. Drain and set aside.
2. Prepare Filling: In a bowl, mix together the ground beef, mushrooms, cooked quinoa, shallots, salt, and pepper.
3. Assemble Rolls: Place a portion of the beef mixture on each cabbage leaf. Roll up the leaf, tucking in the ends to enclose the filling.
4. Cook Rolls: In a large skillet, heat the ghee over medium heat. Add the rolls, seam side down, and cook until browned. 
5. Serve: Serve the cabbage rolls hot. 

Recipe 5: Salmon with Dill and Lemon Ghee Sauce

Ingredients:

• 4 salmon fillets
• Salt and pepper, to taste
• 2 tablespoons ghee
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped (if available, or use dried dill as an alternative)
• 1 teaspoon grated lemon zest

Instructions:

1. Prep Salmon: Season the salmon fillets with salt and pepper.
2. Cook Salmon: In a large skillet, melt 1 tablespoon of ghee over medium-high heat. Add the salmon, skin-side down, and cook for 4 minutes. Flip the fillets and cook for another 3-4 minutes, or until desired doneness.
3. Make Sauce: In a small saucepan, melt the remaining ghee over low heat. Stir in the lemon juice, lemon zest, and dill. Season with salt and pepper to taste.
4. Serve: Plate the salmon and drizzle with the lemon dill ghee sauce. Garnish with additional dill if desired.