posted
Turkey burger is great wrapped in big lettuce leaves, there is a whole grain gluten free bread by Schar too. I have oat bran with raw honey, walnuts and blueberries. I read some where that oat bran is a toxin binder, I don't know if that is true or not.
Posts: 845 | From Northeast | Registered: May 2011
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lymeboy
Unregistered
posted
My daughter just made me some delicious Banana bread with rice flour and honey. Sugar is still to high to eat regularly but it was a nice treat. I eat fruit and yogurt for breakfast. fruit has a lot of fiber.
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philly78
Frequent Contributor (1K+ posts)
Member # 31069
posted
I don't put my turkey burgers on anything. I saute some fresh spinach with olive oil and garlic. I saute some shiitake mushrooms sometimes too then top the burger with the spinach and the shrooms. On occasion I sprinkle some goat's milk feta. It actually tastes very good.
For breakfast I do green smoothies, egg omelet with various veggies, hot quinoa or millet, almond flour pancakes, or zuchini muffins made with almond flour.
Here is the recipe for the muffins. I actually brought some into work the other day and even though most were hesitant to try them....they are gluten free and candida safe...they loved them! They really are quite tasty and help curb any cravings I may have for carbs.
There is a recipe for bread on that site somewhere. You can see if you can find it. I believe it is made with almond flour.
The muffin recipe uses flax meal which is high in fiber. I grind mind in a coffee grinder just prior to making the muffins.
Boston or bibb lettuce works well for wraps.
I do eat yogurt roughly twice a week for breakfast. The brand I get is Siggi's. It is a cultured yogurt that has beneficial probiotics. It is a bit pricey though which is why I only eat it twice week.
I get the plain. Nutrition facts can be found at the following link.
I will sprinkle freshly ground flax meal and add some fresh blueberries. Berries are one of the lower sugared fruits.
I did save a recipe somewhere for wraps that are allowed on the candida diet. I have not tried the recipe but I'll look around and see if I can find to post for others who may want to give it a try.
Have you ever had spaghetti squash? It is actually pretty good. You can make whatever type of sauce it is you like on pasta and top the spaghetti squash with it. I usually make a fresh marinara.
-------------------- When faced with pain you have two choices....either quit and accept the circumstances, OR make the decision to fight with all the resources you have at your disposal. Posts: 1000 | From PA | Registered: Mar 2011
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posted
I make a 'mim' from the Atkins program, Muffin In a Minute. But make it wetter and fry like a pancake. When it cools I cut in half and use as 'bread'. Not perfect but it gives sort of the texture of bread and helps with the cravings for sandwiches or similer. Its ground flax, baking soda, beaten egg, melted butter. Sometimes I put grated cheese in.
Posts: 234 | From BC Canada | Registered: Aug 2008
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So many ideas now. Did you get these from any particular resources online, or do you have a book?
I would love a great resource kind of go-to for more ideas to broaden my horizons and taste buds.
I need to build my immune system and I think eating right cannot hurt
-------------------- IgM- 31,34,39,83-93 IND IgM- 41+
IgG- 31,34,39,83-93 IND IgG- 41++ Posts: 610 | From Lymeville | Registered: Nov 2010
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nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
I use Ezekiel bread which is not gluten free but it is made from sprouted grain (no flour) and lower on the GI. My son, who is diabetic has no problem with it raising his blood sugar like he does with all other breads.
That looks like a good muffin, almond flour recipe. I love almond flour. It is a great substitute for regular flour with a wonderful flavor and texture.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
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I would think you can buy a lot of the items online.
-------------------- When faced with pain you have two choices....either quit and accept the circumstances, OR make the decision to fight with all the resources you have at your disposal. Posts: 1000 | From PA | Registered: Mar 2011
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posted
We have had good luck with Fruitful Yield, some at Trader Joe's and Meijers too. I need to get better at finding new recipes to try and keep it interesting, if only I liked to cook Posts: 76 | From IL | Registered: Oct 2010
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lymeboy
Unregistered
posted
Bob's red mill is a really good brand of flour and various other ground products. if you can't get it at the local supermarket, you could definitely get it online. Some of these flours make tastier treats than your typical wheat made stuff. you can make pancakes with rice flour and coconut flour, they are fantastic.
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TF
Frequent Contributor (5K+ posts)
Member # 14183
posted
When I was treating lyme, I ate a quoina flake porridge nearly every day. Here is the recipe:
It tastes great. Make a big batch. Then, you just heat up a serving in the microwave when you want it.
Quoina is a seed, so it is allowed on low carb diet. Buy the quoina flakes in a health food store.
Posts: 9931 | From Maryland | Registered: Dec 2007
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I should stick with almond flour, rice flour, etc?
-------------------- IgM- 31,34,39,83-93 IND IgM- 41+
IgG- 31,34,39,83-93 IND IgG- 41++ Posts: 610 | From Lymeville | Registered: Nov 2010
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TF
Frequent Contributor (5K+ posts)
Member # 14183
posted
P. 35 of Burrascano says to avoid/limit rice, so I didn't eat rice. That means no rice flour either. My lyme doc said I could have "a little brown rice once per week." So, I just didn't bother.
Almond flour is fine because it is simply powdered almonds and almonds are an OK food. Eat as much as you want.
Almond flour pancakes are good! Watch what you put on them, however. You can put butter and cinnamon, for example.
Posts: 9931 | From Maryland | Registered: Dec 2007
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TF
Frequent Contributor (5K+ posts)
Member # 14183
posted
Wheat is a no no because it is a carbohydrate. It is a simple sugar inside the outer husk. So, wheat flour is a definite no no to avoid yeast.
Whole quinoa is a great substitute for noodles or pasta in many cases. So, for example, if you make beef stroganoff, put it over cooked quinoa instead of over noodles. A lot more nutrients in quinoa and we love it. I made this substitution for my husband who is borderline diabetic and it is all we eat.
Same if I make veal picatta. The quinoa is substituted for the rice. We love the lemon sauce in this recipe. I add mushrooms to it and we put the lemon-mushroom sauce over the quinoa. Yummy!
Posts: 9931 | From Maryland | Registered: Dec 2007
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posted
There are two issues #1 Gluten, which means no wheat, barley, rye-- and probably oats.
#2 Carbs: higher carbs allow yeast and some think feed bacteria. Most carbs essentially turn to sugar in your body, so its basically eating sugar. Check low glycemic grains/ starches (think potato). Lower carbs can also help with blood sugar (which can be super important) and weight managment)
SOOO-- If you have any blood sugar issues I'd work with almond flour or coconut flour, which are very low carbs, and you can bake up a storm. There are a few good websites with recipes. Just because there is no gluten does not mean its healthy. :-)
Posts: 844 | From CA | Registered: Apr 2010
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posted
Fuel - Have you looked into Atkins? They have a great new book out (low carb) with a lot of recipes. I think low carb can be very difficult but once you get started the energy level increases and you no longer crave all that bad "white" stuff. Just a thought.
Posts: 182 | From North Carolina | Registered: Apr 2011
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