Candida diet, gluten-free, sugar-free, low-glycemic, allergy-friendly vegan breakfast recipes

candida diet breakfasts

Anti-Cand > April 2, 2009 by Ricki Heller 80 Comments

[If you’re looking for even more ACD-friendly breakfast foods, you might like my digital cookbook, Good Morning! Breakfasts, 2nd edition. It’s been updated to reflect the latest diet changes, and contains some recipes not available anywhere else. Take a peek and grab your copy here.]

When I first began this round of the Anti-Candida Diet (ACD) almost a month ago (!), I vowed I’d post recipes for just those ACD foods that were good enough to eat even if I weren’t following this crazy-restrictive diet. In other words, the dishes had to be pleasing by objective standards (and with three objective “taste-testers” living under the same roof as me, I figured palatability would be fairly easy to establish).*

After a few readers asked if I could chronicle a day’s menu on the ACD, however, I thought I’d do one better: I’ll show y’all what can be eaten for breakfast, snacks, or dessert–the three toughest parts of the diet. (I’ve already been posting main courses, salads, and so on as regular blog entries–anything posted since I started the diet is fair game–or perhaps, fare game?).

Some of the foods here don’t fit my “must be appealing under normal circumstances” rule. If that’s the case, I won’t post the recipes, but will simply tell you about the dish (so you can feel lucky that you don’t have to be eating this way for six long torturous tear-your-hair-out health-promoting weeks!)

Here are a few of the ways I’ve been breaking the fast lately.

[IMPORTANT EDIT, 2016: Since I began an anti-candida diet in 2009, some of the “accepted” sweeteners have changed. At that time, it was believed that agave nectar was acceptable for an anti-candida diet. So, you may find a couple of recipes with agave. These days, for stage 3 and beyond, coconut nectar or coconut sugar are considered acceptable substitutes. Please only use sweeteners that you know work with your body!]

Sweet Potato Rounds with Sweet Almond Sauce

This is one of my favorite breakfasts, about which I’ve posted before. This version is a little more upscale, with a sweet almond sauce I developed for a cooking class a few years ago. The sauce is also great on pancakes, or even a meal-in-a-bowl. Simply peel and cut the sweet potato into rounds, spray or brush with olive oil (I use an atomiser to minimize the amount of oil), then bake at 400F (200C) until they begin to brown. Drizzle with sauce, and enjoy!

1/4 cup (60 ml) smooth natural almond butter (or nut butter of your choice)

1/4 cup (60 ml) unsweetened almond, soy or rice milk

5 drops plain or vanilla pure liquid stevia

1/4 tsp (1 ml) cinnamon

1/2 tsp (2.5 ml) carob powder (sift if lumpy)

Place all ingredients in a blender or mini food processor and blend until smooth. Add more milk if necessary to reach desired consistency. Pour over warm sweet potato rounds or pancakes. Makes about 1/2 cup (120 ml).

Caramelized Onion “Quiche”

I got the idea for this luscious torte from the Grain-Free Foodies blog, where it was based on cornbread. I played with the basic recipe (a grain-free “bread”) and came up with this version, heavy on the caramelized onions with a slightly crispy exterior and moist interior. The texture is, indeed, grainy (it’s made from ground nuts and seeds, primarily), but it’s nevertheless most reminiscent of quiche to my mind. The HH thought this tasted more like a moist bread. Either way, I found myself going back for seconds whenever I ate it for breakfast. Paired with a big salad, this would be an ideal brunch food (and for those of you eating bread, a toasted bagel would go really well, too).

Caramelized Onion “Quiche”

2 Tbsp (30 ml) coconut oil, preferably organic

1 very large onion, thinly sliced

3 cloves garlic, minced

1 Tbsp (15 ml) freshly squeezed lemon juice

1 Tbsp (15 ml) wheat-free tamari or Bragg’s aminos

1 cup (180 g) raw natural almonds, finely ground

1/2 cup (70 g) sunflower seeds, finely ground

1/2 cup (75 g) pumpkin seeds, finely ground

1/4 tsp (1 ml) sea salt

1/4 tsp (1 ml) baking soda

1/4 tsp (1 ml) baking powder

Pepper, to taste

Preheat oven to 350F (180C). Line a 9 inch (22.5 cm) square pan or pie plate with parchment paper, or spray with nonstick spray.

In a nonstick frypan, melt the coconut oil over medium heat. Add the onion and garlic and sauté until the onion begins to brown, 8-10 minutes, stirring frequently. Add about half the vegetable broth, lower the heat and cover the pan. Allow to cook until almost all the broth is absorbed and the onions are deep brown, about 20 minutes, stirring occasionally to prevent scorching. Turn off heat.

Add the remaining ingredients to the frypan and stir well to combine. Turn into the prepared square pan, smooth the top, and bake 50-60 minutes, rotating the pan about halfway through, until the torte is slightly puffed and well browned. (Usual tests won’t work for this, as a tester may come out clean long before the torte is actually ready). The torte will have a brown, slightly crisp exterior with a moist, grainy inside. Makes 9-12 servings. May be frozen.

Tofu Scramble

[Old photo from pre-ACD days. . . I think this is a Moosewood recipe]

Pretty much any tofu scramble will do here, as long as it doesn’t contain taboo ingredients (which means no nooch in this particular brekkie–sorry).

Home Fries

I use my own recipe for The Best Home Fries Ever (of course!), paired with a tofu scramble or even some hummus.

Blended Cereal

Taking a cue from everybody’s favorite chocolate covered vegan (ie, Chocolate Covered Katie), I blend up whatever grains I happen to be eating at the moment, add some almond milk or soymilk, a few drops of stevia (or use brown sugar, agave, or maple syrup) and a dash of cinnamon. Heat and serve, topped with seeds or chopped nuts, if desired. This particular bowl, above, had blended brown rice, a light sprinkle of cinnamon and hemp seeds, and pumpkin seeds to top it off.

Lemony Almond Pancakes

I’ve already posted about these–they freeze beautifully, so when I’m craving a pancake for breakfast, I just remove one of these lovelies from the freezer.

Eggy Soufflé

This is a veggie-based “soufflé” that I thought tasted remarkably like an egg-based one. . . I’m still working on the recipe and think a non-ACD version would be stupendous, so I’ll post it as soon as I’ve got it nailed!

Other breakfasts I consume fairly frequently are basically leftovers from dinner: I’ve taken to having a bean burger, hummus, grains, or even a salad for breakfast. As long as the food tastes (relatively) good and my tummy is filled, I’m happy.

This dish, above, is kale in a spicy peanut sauce (I replaced peanuts with almonds), a test recipe from Swell Vegan that I first made almost a year ago. I had this leftover plate for brekkie one day last week.

So there you have it. . . mornings on the ACD. If anyone has suggestions for other options, or has been on the diet and wishes to share a favorite breakfast, please let me know in the comments! I’m always looking for new foods to try.

* Perhaps I should revise that to “one objective taste tester.” As those of you with dogs know all too well, our canine friends are only too happy to eat pretty much anything, ACD or not.

Mum, that’s rather judgmental of you. As you may recall, I did refuse to eat that jalapeno pepper three summers ago.

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