Tuesday, December 30, 2014

New Yeast-free Breakfast Ideas!

Good Morning!  Hopefully your mornings will be a little better with these new ideas for a yeast-free breakfast.  So, if you are like me and get in a breakfast rut, try these new ideas!

The first is a cold cereal I found that is easy on the pocketbook.  It is Arrowhead Mills Puffed Rice Cereal.  The ingredients are perfect--puffed whole grain brown rice!  That's it--no added salt or sugar! One cup of the cereal is 2 Weight Watchers points on the PointsPlus system.  Add unsweetened almond milk and berries and you are are on your way to a perfect breakfast!

Arrowhead Mills Puffed Rice Cereal

Pumpkin Pie Overnight Flax Oat Surprise (adapted from Hungry Girl)

How would you like to wake up and have breakfast waiting for you in the refrigerator?  Sounds good to me on those mornings when you want some extra sleep or need to be early for work!  Plus, if you are like me, you may have a can of pumpkin in the pantry leftover from the holidays that needs to be used.  I adapted Hungry Girl's hungry-girl.com Pumpkin Pie Overnight Flax Oat Surprise to be gluten and yeast free.  The recipe is the below:


  • 1/2 cup of Stoneyfield organic fat free plain yogurt
  • 1/4 cup canned pure pumpkin
  • 2 tbsp.unsweetened vanilla almond milk (maybe a tsp. more)
  • 2 tbsp.of gluten-free old fashioned oats or steel-cut oats
  • 1 tbsp. ground flax meal
  • 1 packet of Truvia
  • 1/4 tsp. pumpkin pie spice
  • 1/8 tsp. vanilla extract
  • 1/4 ounce (1 tbsp.) sliced almonds

1.  In a medium bowl, combine all ingredients except almonds.  Mix together.

2.  Cover and place in the refrigerator for a last 4 hours, or until the oats are soft.  

3.  Top with almonds.

Makes 1 serving.

Gluten free and Yeast free Pumpkin Pie Overnight Flax Oat Surprise

This recipe would look pretty in a Mason jar.  Also, Bob's Red Mill makes gluten free old fashioned rolled oats.  Steel cut oats are also fine on the Candida diet.  Quaker makes steel cut oats that can be found in most grocery stores.

Paleo Pumpkin Pancakes

The next recipe can also use some of the leftover pumpkin that you have in the pantry.  I found this recipe for Paleo Pumpkin Pancakes on the paleonewbie.com website.  They are delicious!  I will tell you that you must cook these "low and slow" or else they will burn.  Another disclaimer I must tell you about is that the recipe calls for raw honey, so it is up to you whether you want to make this receipe based on how you are feeling.


2 eggs, whisked
1/2 cup canned pumpkin
2 tbsp. raw honey
Splash of pure vanilla extract
2/3 cup almond flour
1 tsp. pumpkin pie spice
1/4 tsp. baking soda (aluminum-free)
Some coconut oil to grease your griddle or pan


1.  In a small bowl, combine the two whisked eggs, pumpkin, honey and vanilla.
2.  In a medium-size bowl, mix together the almond flour, pumpkin pie spice and baking soda.
3.  Pour combined wet ingredients into the medium bowl with dry ingredients, and mix into a batter.
4.  Melt coconut oil on the pan or griddle on LOW HEAT.
5.  Spoon mixture onto a LOW HEAT griddle or pan, smooth out into an even layer.
6.  Allow to cook slowly until pancakes are browned on both sides.  Add coconut oil as needed.
7.  Keep pancake size smaller than your spatula for easier flipping.

Makes 5-6 pancakes.
Batter is ready!

Melting the coconut oil.

First batch ready to go.  Remember low and slow!



I topped the pancakes with butter and a very small amount of maple syrup.  However, you can leave off the maple syrup and top with Stoneyfield organic fat free plain yogurt and berries of your choice.  You could even sprinkle a little Truvia on top of the pancakes as a substitute for maple syrup.

I hope you will enjoy a few breakfast alternatives.  It gives me great joy to share these new ideas with you.  Oh, and as usual, Abbey is napping while I'm writing.


 Have a wonderful day!

Monday, December 29, 2014

A New Snack--Beanitos

I can't believe how long it has been since I've sat down to write a blog entry.  I have a lot of new products and recipes to share.  One bit of news is that I did meet my Weight Watchers goal last fall.  I am now a Lifetime Member.  That was an exciting goal for me to reach.  I've been doing a pretty good job of maintaining, but the holidays have crept up on me.  So, it is back to counting points for the January weigh-in to make sure I keep on track and stay Candida-free!

If you are like me, you get excited when you find a new snack.  Don't get me wrong, I love the Riceworks Gourmet Brown Rice Crisps I have written about on the blog, as well as the Baked Lentil Chips, and the Late July Summertime Blues and Sweet Potato Chips.  Recently, I found a coupon for Beanitos, so I thought I would try them.

I first bought the Beanitos Original Black Bean with Sea Salt Chips.  They were delicious!  They are corn free, contain no trans fats, are certified Kosher, as well as gluten-free, and vegan.  They are fiber rich (5g) and contain no sugar!  The ingredients listed are whole black beans, whole grain long brown rice and/or long grain white rice (I'm hoping for more brown rice than white rice), pure sunflower and/or safflower oil, guar bean gum, and sea salt. A serving size is about 12 chips and they are 3 Weight Watchers points on the points plus system.  I usually pair them with hummus, salsa, or use the avocado pasta I have posted on the blog as a dip.

Beanitos Original Black Bean with Sea Salt

I have also tried the Beanitos White Bean and Sea Salt Chips.  I loved them, too!  Again, they are corn free, contain no trans fats, are gluten free, certified Kosher, and vegan.  They contain 6 grams of fiber and are sugar free.  The ingredients listed are:  whole navy beans, whole grain long brown rice and/or long grain white rice, pure sunflower and/or safflower oil, guar bean gum, and sea salt.  A serving size is about 12 chips and they are 3 points on the Weight Watchers point plus system.

Beanitos White Bean with Sea Salt

Again, as always, I will caution you because the ingredients say brown rice and/or white rice.  So please take that into consideration in your journey with Candida.

Let me know if you enjoy them!  I will be posting again soon!

Sunday, March 30, 2014

Yeast-Free Living--Michael's Sauce

Last night I made one of my favorite yeast-free dinners.  Then I realized that I never shared it on this blog.  I actually got this idea/recipe from my nephew, Michael.  He was making this sauce one day when I was over visiting him.  He works out and eats a healthy diet, so it was normal to see him cooking with ground turkey.  He doesn't know it (I guess he will when the blog is published), but I am naming the recipe "Michael's Sauce".

Here is the recipe:

  • 2 Tablespoons of Olive Oil
  • 1 to 1 1/2 pounds of ground turkey
  • 1 onion, chopped
  • 1 Tablespoon of minced garlic
  • 1 bag of fresh spinach
  • 1 cup of spaghetti sauce
  • 2 tsp. of Italian seasoning 
  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes (a few)--Optional
Heat the olive oil over medium heat.  Add the chopped onion and cook until softened.  Add garlic. While the onion is cooking, in a separate pan, brown the ground turkey.  Add the cooked ground turkey to the onion and garlic mixture.  Begin to add the spinach a few handfuls at a time to the turkey mixture until the spinach is wilted.  Add the spaghetti sauce and seasonings. Simmer for 10 minutes or so until the sauce is heated.

Serve over quinoa or brown rice.

There are many variations you can make to this recipe.  Mushrooms can be added if you are not on a yeast-free diet.  Also, green, yellow, or red peppers can be added.  In addition, you could add fresh tomatoes.  Broccoli can be used instead of spinach.  What is nice about this recipe is that you can use leftovers you may have in your refrigerator or pantry to complete the sauce.  I actually had most of a yellow onion and part of a jar of spaghetti sauce leftover which I used for the recipe I made last evening.  All I had to purchase was the bag of fresh spinach.  Everything else I had on hand.  That is why it is one of my "Go-To" recipies now.

I hope you enjoy making "Michael's Sauce" as much as Mike and I do!

 "Michael's Sauce" over brown rice

Wednesday, January 1, 2014

Curried Split Pea Soup with Coconut Milk

Curried Split Pea Soup with Coconut Milk
Happy New Year!!  I am so excited to find that I can now have "creamy" soups using coconut milk.  If you haven't tried the Curried Butternut Squash Soup in my last blog entry, I hope you do.  I also have a new soup for you to try, Curried Split Pea Soup with Coconut Milk.  It is delicious and so easy to make. I found this soup on the website www.mycakies.com after I did a Google Search to find a split pea soup that used coconut milk instead of milk/cream.

Here is the recipe:

Curried Split Pea Soup with Coconut Milk
Serves 6

1 tbsp canola oil
2 medium yellow onions, chopped (2 generous cups)
6 cloves of garlic, chopped
5 carrots, peeled and thinly sliced into coins (about 1 cup of coins) 
8 cups of low sodium chicken or vegetable broth *I used low sodium vegetable broth.
3 cups of yellow split peas
3 tbsp Indian curry powder *I used regular curry powder.
1 can light coconut milk
6 oz baby kale (or spinach) *I used spinach.
1/2 tsp fresh ground black pepper
1/2 tsp ground cumin
Pinch of cayenne pepper or to taste *I didn't use this.
Sea salt, to taste
1. In a large pot, bring broth and split peas to boil, then lower the heat and simmer covered until split peas are perfectly tender, mushy, and falling apart. It may take longer than an hour depending on the age of the split peas. *My split peas took 1 1/2 hrs.
2. Heat the canola oil in a large pot over medium heat. Add onions, carrots, 1 teaspoon salt, and saute over medium heat until softened, about 5 minutes.
3. Add garlic, black pepper, cumin, and curry powder, and saute another 1-2 minutes until the garlic is cooked.
4. Blend 1/2 the split peas with an immersion blender or standard blender. If using a standard blender, do not fill more than half full and use care as hot liquids can explode out of blender.
5. Add curried onion mixture to soup and simmer for 15 minutes.
6. Stir in the coconut milk, baby kale/spinach, and cayenne. Bring back to a boil for 3-5 minutes, stirring well until the soup is thick and creamy and the kale/spinach is wilted. Adjust salt as needed.

I made half of a recipe of the Curried Split Pea Soup.  As referenced above, I used regular curry powder, spinach, and did not add cayenne pepper to the recipe.  The soup is absolutely delicious! The light coconut milk worked perfectly with this recipe.  I cannot tell that this is not a full-bodied cream soup at all.  Don't worry if your carrots are not fully softened in the large pot.  Once you add them with the rest of the curried onion mixture to the soup and simmer, the carrots will be fully cooked.  
I hope you will try this soup in the new year!  Happy 2014 to all!

Close-Up View!  Yum!