Salmon Quesadillas

This is a quick and nutritious lunch, great for the kids, delicious for everyone.  You might be one of those who don't cook with canned salmon, but it's health benefits are terrific, and it's a great change from tuna.  Give it a try!
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You'll need:

• 14.75-oz. can salmon, drained and broken up with a fork (leave the bones--they're a terrific source of usable calcium!)
• flour tortillas (whole wheat preferred), or whole grain wrap
• fresh garlic
• mozzarella cheese, shredded
• dried basil
• pepper

In a skillet, saute 2 minced cloves of garlic in 1 tsp. of oil.  Stir in salmon, 1-2 tsp. basil, and 1/2 tsp. of pepper.  Stir and cook until heated through.

Spread butter over one side of a flour tortilla; place butter side down on the griddle.  Sprinkle with 1/2 c. shredded mozzarella cheese.  Spread 1/2 c. salmon mixture over half of tortilla.  Fold over, cook on low 1-2 minutes.  Flip and cook an additional minute.

Cut in wedges and serve with guacamole and salsa.  Serves 4.

Great served with tossed green salad or selection of cut-up fresh fruit and cottage cheese.

Jellied Vegetable Salad (a.k.a. Perfection Salad)

This is a really old salad recipe, going back I suppose to the time powdered gelatin and refrigerators came into being.  I found a version in a 1942 cookbook, with variations in two other cookbooks I have, both of which are called "Perfection Salad."

I was delighted to discover that it has all ingredients I can have on the candida diet, with the exception of sugar, which I substituted stevia for.  A very refreshing change on a limited diet, and a new taste for summer.  I might add that this would be a good way to get some extra veggies in your kids' diets!
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• 2 packets powdered gelatin
• 1/2 c. cold water
• 1/4 c. cider vinegar*
• 2 T. fresh  lemon juice
• 2 c. boiling water
• 2 tsp. stevia or to taste (original recipe:  1/2 c. sugar)
• 1 tsp. salt
• 1 c. finely shredded cabbage
• 2 c. finely sliced celery
• 1/4 c. chopped green pepper
• 1/2 c. thinly sliced radishes
• (Optional:  1/4 c. cooked green peas, 1/2 finely chopped cucumber)

In a medium bowl, soak gelatin in cold water for 5 minutes to soften.  Add the vinegar, lemon juice, salt, stevia, and boiling water, stirring well.  Chill in the refrigerator until slightly thickened, then stir in all the vegetables.  Pour into an 8x8 pan or 2-quart mold and chill until firm.  Cut into squares and serve on lettuce leaves with *mayonnaise spread on top.  Serves 6 to 8.

* Organic apple cider vinegar, raw and unfiltered (like Braggs), is permitted on a candida diet if you have no reactions to it.
**I make my own mayonnaise that has no vinegar or sugar.  Many cookbooks have recipes for this.

Carrot-Apple Cookies

This is one of our favorite HEALTHY cookies!  When my daughter was little, I always tried to have these on hand, knowing it was a snack that was good for her.  This recipe can always be adapted for gluten-free diets by substituting a mix of GF flours and adding 1 tsp. xanthan gum.  These are chewy with a taste reminiscent of carrot cake.  Enjoy!
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Mix in order:

• 1/2 c. melted butter or coconut oil or other oil
• 3/4 c. molasses (can use part honey)
• 1 egg
• 2 c. whole wheat flour
• 1/2-1 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 c. rolled oats
• 1/2 c. raisins
• 1/2 c. chopped walnuts or pecans
• 1 apple, peeled and shredded
• 1 c. grated carrots

Drop by spoonfuls on greased cookie sheet.  Bake at 350 degrees for 10 minutes.

Green Custard

Got your attention, didn't I?   Well, this is a yummy recipe and a really great way to get some VEGGIES into your kids.  It's a sweet comfort food, super simple to make, and very nutritious.  What a combo!  Good for breakfast or a snack.
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ZUCCHINI CUSTARD

In your blender, combine:

• 2 medium zucchini, cubed
• 6 eggs
• 1/2 c. milk
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1/4 c. honey (or 3/4 tsp. stevia)
• 1/2 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. cinnamon
• 1 T. butter or coconut oil

Blend on high for 1 minute until well blended.  Pour into a greased 8x8 glass pan.  Dot with butter (optional) and sprinkle with more nutmeg.  Bake  in a 350-degree oven for 35 minutes or until a knife comes out clean in the middle.