Beef-lovers salad

You can use either canned, cubed beef (I get mine at Costco) or leftover roast for this recipe.  Veggies are approximate amounts; just adjust to taste.  Serve on a bed of mixed greens or use as a wrap filling.  Really delicious!

In a bowl, blend:

• 1 1/2 c. cubed cooked beef
• 1/2 c. thinly sliced celery
• 1/3 c. thinly sliced broccoli stalks, outer fibers cut off
• 1/4 c. diced red onion
• 1 hard-boiled egg, diced
• 1/2 c. or so mayonnaise mixed with 1 T. prepared horseradish
• salt and pepper to taste

M-m-m-m...

Yummy collard greens

Collards are a vegetable I've never known anything about or eaten, until recently.  A friend fixed them for us one night at dinner and I've been hooked ever since.  They're incredibly healthy and mild-tasting, and I've noticed they're among the least expensive vegetables we have right now.  Perfect combo!

Prepare the veggies:

• one bunch collard greens, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2-3 plum tomatoes, diced

In a large skillet, saute the onions and garlic in extra virgin olive oil for a minute or two.  Add the greens and tomatoes, and salt and pepper to taste.  Stir to blend, then cover and turn down heat.  Cook on low, stirring occasionally until tender, about 12 minutes or so.

You can season with a splash of wine vinegar just at serving.

A quick blender lunch

I call it "Avocado Gazpacho" and it only takes minutes to make.  It's wonderfully healthy and satisfying, great for a candida or gluten-free diet, as well as vegetarian.  My recipe is for two servings, and please note --all amounts and ingredients are up to you!  I like mine chunky but just blend it to desired consistency.  It's great cold for a summer soup, but you can use hot water for cold weather eating.


In your blender or VitaMix, cut up and combine:

• 1/2-1 tomato
• 1/2 c. cucumber
• 1/3 c. green pepper
• 1/2-1 green onion
• 1/2-1 stalk celery
• 1 handful cilantro
• 1/2 avocado
• 1-2 T. olive oil
• garlic salt (or if you're brave, fresh garlic and salt)
• approximately 2/3 c. water or chicken broth

M-m-m, good!

Candida "Bread"

I've posted before about something that can serve as a basic "bread" for those on a strict candida diet, Cauliflower Pancakes.  I discovered a nice modification I use when I run out of cauliflower...use eggplant!


I peel and cube a whole eggplant and use 5-6 eggs in the blender, with a little salt.  Bake them similarly on a non-stick griddle.  They take a bit longer to bake, and as with the cauliflower ones, I turn them over, back and forth, a couple of times so they are gooey inside.


I use the pancakes for...

• Cinnamon toast!...butter, cinnamon, stevia
• Tacos!...seasoned meat, veggies, avocado, mayonnaise (I make my own) & salsa
• Sandwiches!...tuna, chicken, or turkey salad loaded with diced veggies and lettuce
• Toast and jelly!...butter and cooked cranberries with stevia & vegetable glycerin (my jam)
• Handy wraps for just about anything!...mayo or butter, sliced leftover meat or sausage, etc.

I've even put baked ones in the toaster oven and crisped them up...and they become crackers.


Anyway, they're sure a blessing when you're going through a low-carb season.  Give 'em a try!

Cabbage wraps

If you're looking for an alternative for sandwiches, try a cabbage wrap!


Just use an outer cabbage leaf like you would a burrito wrap, fill it with mayo, meat, veggies, cheese, fold it up like a burrito, and voila!  A very yummy and healthy lunch.  There is no 'cabbage-y' taste, just a satisfying and filling crunch.  Cabbage leaves also don't wilt as quickly as a lettuce-leaf wrap.  And cabbage is a powerhouse of nutrition, a vegetable I think we probably all need more of in our diets.  (The kids might even like it!)


A favorite of mine is a homemade chicken or salmon patty with red onion, tomato, avocado slices, and mayo.  Yum!