Archive for the ‘Candida diet’ Category

It all started almost two years ago when my boyfriend Matt and I moved to Vancouver, BC so I could go back to school.

Within 1 month of moving into an apartment in Burnaby, I had developed a really bad rash around my eyes and on my cheeks, forehead, lip and arms. I also got small scabs all over my scalp that were really itchy. I started getting really bad allergic reactions to everything, or so it seemed like. My eyes would water and itch and my eyes and face would swell up sometimes.

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I started seeing a doctor in Vancouver but it was at a walk in clinic so I pretty well saw someone new every time. I started experimenting with cutting out gluten and dairy from my diet, as I suspected food allergies. Eventually I had an allergy test and was allergic to mold, dust, smoke, and some grasses and trees. I was also allergic to rice which I was coincidentally eating a lot more of because of going gluten free. That is when I started to suspect leaky gut because it appeared that I was becoming allergic to whatever I ate a lot of.

So of course I cut rice out of my diet and within 24 hours my rash cleared up almost completely. I started to feel relieved because I thought the problem was solved.

2 days no rice

Sadly, within a few days the rash came rushing back. At this point I started reading about the paleo diet. I read Wheat Belly and The Paleo Solution and started experimenting even more with my diet.

I was starting to feel quite sick despite my dietary efforts and was often tired and out of it from taking so much benedryl for the allergic reactions. My school was suffering and I was getting stressed out.

I forget exactly how it happened but one day we were looking around in the kitchen and we moved a couple paint cans that were stacked up underneath the sink (which we had never moved before since moving in). They were literally sinking into the floor from water damage. Apparently the water had been leaking through the counter underneath for a long time, probably long before we moved in. We moved all the paint cans out and it became clear that there was a serious mold problem.

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We immediately notified the landlord of the mold infestation. They had someone fix the leak and offered to have him come back to rip everything out from under the sink and fix it. We didn’t think that was a good idea while we were still living there so requested that we be let out of the lease.

Meanwhile, I got a doctors note to take 6 months off school and started seeing a naturopath in Vancouver. I had some tests done which determined I had multiple food and chemical intolerances/sensitivities including food colors/additives, MSG, Aspartame, yeast, beer and wine, all dairy products and most grains (particularly wheat), red meat, some nuts and a few random fruits and vegetables.

Other tests also suggested my body was experiencing systemic candida and fungal infection, gut disbiosis (small intestinal bacteria overgrowth – SIBO), leaky gut, blood sugar issues, digestive difficulties with breaking down food, compromised routes of elimination (which was why everything was coming out through my skin).

The naturopath immediately gave me anti candida supplements as well as detox support and suggested I follow the candida diet and look into alternative diets such as SCD (specific carbohydrate diet) or paleo.

We moved out within a month and came back to the Yukon. I continued doing more and more reading and research on the candida/SCD/paleo diets and tried out a lot of recipes. I was still experiencing the rash and allergic reactions even with being out of the mold.

swollen face and rash     swollen eye

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I knew my body was in seriously rough shape and I needed to make some major changes. I had to stop taking benedryl even when I needed it as it rendered me useless and actually made me feel really agitated.

I saw another naturopath in the Yukon and started another candida cleanse. It definitely helped a bit but even after the month I still had the rash! Throughout the last year and some I have continued to educate myself and experiment with variations and combinations of the paleo, Whole 30, SCD, GAPS, FODMAPs, Autoimmune paleo and candida diets. On most days I am essentially 100% gluten free and 80% paleo or some variation of it.

Since we got back to the Yukon almost two years ago, my health has come a long way and my rash and allergies have cleared up a lot but I still have to maintain a strict diet or my rash will come back within a day or two. Although now when I get it, it is usually only on my cheeks.

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I am still very sensitive to chemicals and scents, I have a lot of digestive issues, allergies, and food sensitivities. I absolutely know it was because of the mold because I had none of these problems before I went there.

I believe I may have been susceptible to feel such great effect from the mold because of eating so much processed, packaged and refined foods for most of my life before this. I may have paved the way to it happening, but the mold exposure sent my body and particularly my immune system off the deep end. Here I am almost 2 years later still dealing with it.

One good thing that has come out of all this is that I have become really passionate about eating and living naturally healthy. If it weren’t for everything that happened, I probably would never have started this blog in hopes that I might be able to help others out there going through the same thing as me…

guac

I can’t believe I haven’t posted this before because this is one of my oldest recipes of all time! Since I came up with it, I have been making it at least once a week. It’s a classic.

Ingredients:

2-3 ripe avocados
1/3 cup chopped tomato
2 tbsp finely chopped red onion
1 minced garlic clove
juice of 1/2 lemon
himalayan salt to taste
minced chives (optional)

Instructions:

Mix all ingredients together in a food processor or put everything in a large bowl mash with a fork until you achieve the consistency you desire! Serve right away and top with minced chives (optional).

I like this dish served with paleo lettuce tacos, portobelllo mushroom burgers, and lettuce BLTs. And lets just be honest here, this shit is good with pretty much anything!

Enjoy 🙂

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Lately I have been on a lettuce taco kick and what better to top it off with than some fresh homemade salsa and guacamole!

Ingredients:

2 finely diced large tomatoes
1/8-1/4 cup finely diced white onion
1 tbsp finely diced fresh jalapeno pepper
3 finely diced garlic cloves
juice of 1 lemon
1-2 tsp raw apple cider vinegar
1-2 tsp sriracha
1/8 cup fresh cilantro
salt and pepper to taste

Directions:

Finely dice and mix everything together. Lasts in the fridge for a week or so.

paleo chicken bacon soup

It feels like I haven’t posted for so long! Oh right, that is because I haven’t.

I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!

One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!

Ingredients:

7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper

Directions:

If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!

Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.

Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.

Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.

Serve right away or let cool and store in glass containers in the fridge for lunches!

seaksalad

Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


Ingredients: 

3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced

Directions:

Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


Ingredients:

1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste

Directions:

Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!

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Can you tell I like bacon? I make this recipe at least once a week. It is great as a main dish or a side dish!

Ingredients:

4 cups organic field greens (or any lettuce/greens mix of your choice)
1 small tomato
1 ripe avocado
2 tbsp diced red onion
1/2 garlic clove, minced
6 pieces cooked/crumbled bacon (as natural as you can find, preferably sugar free)
1 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper

Directions:

Fill large bowl with field greens. Add diced tomato, avocado, red onion, garlic, and bacon bits. Mix together lemon juice, olive oil and salt/pepper. Pour over salad right before serving.

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This one is really quick and easy to make if you have the tomato basil sauce prepared ahead of time. I really enjoyed this one on top of spaghetti squash, but you could try it with any paleo friendly pasta substitute!

Ingredients::

6 chicken thighs
8 pieces bacon
1/2 batch Tomato Basil Sauce
1 spaghetti squash or other grain free pasta substitute

Directions:

Ahead of time, prepare the tomato basil sauce.

Bake your chicken in the oven until cooked through. Cut cooked chicken into small bite size pieces.

Steam your spaghetti squash until done.

Fry bacon until crispy and crumble.

In a large pan, bring all ingredients (except for spaghetti sauce) to a boil. Remove from heat and serve on top of spaghetti squash or grain free pasta substitute of your choice.

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I had a whole whack of cabbage leftover after I made my cabbage rolls, so I had to think of something good to make with it! Coincidentally I also had 1 white onion and a package of bacon! The idea was born.

Ingredients:

10 pieces of bacon (as natural and unprocessed as you can find, and sugar free)
4 tbsp bacon grease
1 white onion
2 garlic cloves
3 – 4 cups chopped cabbage
Salt and pepper
Green onions for garnish

Directions:

Fry the bacon, crumble and set aside. Chop the onions and garlic. In a large deep pan on low-medium fry onions, garlic and chopped cabbage. Check and stir often. Fry until cabbage and onions start caramelizing and getting soft. Add crumbled bacon and stir. Top with salt, pepper and green onions.

This one makes a good breakfast or lunch, or even a side dish at supper!

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For this recipe, I took inspiration from other recipes I found online and then made it my own. You may be surprised at the ingredients because a couple of them are not typical for cabbage roll recipes. But let me tell you, it’s damn good!

I used wild moose meat from the Yukon! You could also use bison or grass fed beef.

Ingredients:

1 – 1 1/2 lbs wild moose meat
1 1/2 cups chopped white onion
1/2 cup finely diced water chestnuts
1/4 cup water or broth (broth must be paleo friendly – gluten, sugar and soy free)
8 pieces of cooked and crumbled bacon (as natural as you can find)
2 eggs (organic)
Salt and pepper
1/2 batch of Paleo Tomato Basil Sauce

Directions:

Fry bacon, crumble and set aside. Boil cabbage in water for a few minutes until the leaves start falling off. Take out of water and let cool and dry.

In large bowl, mix raw meat, chopped onion, diced water chestnuts, water or broth, eggs, crumbled bacon and salt and pepper.

Once cabbage has cooled, leaves should come off easily. Pull apart and fill each leaf with meat mixture. Roll and place in slow cooker.

Once the bottom of the slow cooker is lined with cabbage rolls, top with tomato sauce and repeat. You will end up with roughly 3-4 layers depending how big your rolls are.

Cook on low for at least 9 hours and up to 12 hours. Check after 9 hours to see if meat is still pink on the inside. Mine took roughly 12 hours, but it will depend on how big your rolls are and how good your slow cooker is! (mines crap)

Let cool and store in fridge or freezer. Makes roughly 4-5 servings! Great for lunches or meals on the go.

You will probably have leftover cabbage, which you can use for my bacon fried cabbage and onions recipe!

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This recipe makes a huge batch, so if you want to make less just cut the measurements in half.

Ingredients:

12 medium sized tomatoes
1 large white or sweet onion
8 garlic cloves
2/3 cup fresh basil leaves
1/3 cup olive oil

Directions:

Cut up tomatoes into large chunks and cut out the cores. Dice onion and garlic cloves.

Heat large pot on medium and add olive oil, tomatoes, onion, and garlic. Cover the pot and simmer until everything starts getting soft and breaking down. Stir often.

Add whole basil leaves and simmer for a few more minutes.

Take off heat and let cool. Once cooled off, put into blender a few cups at a time and mix until smooth.

Pour into glass containers and store in fridge or freezer.

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