This recipe is anticandida, cornfree, dairyfree, dinner, eggfree, glutenfree, grainfree, low-glycemic, lunch, nutfree, one pan, pasta, pescatarian, porkfree, sugar free, vegan, vegetarian

Ingredients:  4 servings, 15 minutes &  9 ingredients

• 8 ozs Chickpea Pasta (dry)
  
• 3/4 cup Frozen Edamame
  
• 1 tsp Extra Virgin Olive Oil
  
• 3/4 cup Cherry Tomatoes (halved)
  
• 2 1/2 cups Arugula
  
• 1 tbsp Lemon Juice
  
• 2/3 cup Hummus
  
• 2 tsps Everything Bagel Seasoning
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions. During the last two minutes, add the frozen edamame and reserve some of the pasta water. Drain and rinse with cold water. Set aside.
2. In the same pot over medium heat, add the oil followed by the tomatoes, arugula and lemon juice and heat through. Add the pasta and edamame into the pot and stir in the hummus. Add the pasta water one small splash at a time and stir until your desired consistency is reached. Divide onto plates and top with everything bagel seasoning, salt, and pepper. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.
Serving Size - One serving is approximately one cup of pasta.
Additional Toppings - Top with chopped parsley and a drizzle of olive oil.

If you are into pasta, but also love a little grilling action, this recipe is for you. The grilled eggplant brings this pasta dish to the next level. It is also dairy-free, nut-free, gluten-free, egg-free and soy-free.

This recipe is anti-candida, barbecue, corn free,  dairy free, dinner, egg free,
gluten free, nut free, pasta, pork free, soy free, sugar free

Ingredients:  4 servings, 40 minutes &  10 ingredients

• 8 ozs Chicken Breast, Cooked
  
• 3 Tomato (sliced in half)
  
• 1 Sweet Onion (coarsley chopped)
  
• 1 Eggplant (sliced into 1/2 inch rounds)
  
• 3 tbsps Extra Virgin Olive Oil (divided)
  
• Sea Salt & Black Pepper (to taste)
• 1 Lemon (juiced)
  
• 1 Garlic (clove, minced)
  
• 1/4 cup Basil Leaves (chopped)
  
• 2 1/2 cups Brown Rice Fusilli (uncooked)
  

Directions:

1. Preheat the grill to medium-high heat. If you do not have a grill, preheat oven to 425ºF (218ºC).
2. Add your tomato, onion and eggplant pieces to a large mixing bowl and toss with half of your extra virgin olive oil and season with salt and pepper. Toss well and transfer veggies directly onto the grill with tomatoes face-down. Let cook for about 7 - 8 minutes or until slightly charred, flipping the eggplant half way through. If using the oven, roast veggies for 25 to 30 minutes flipping the eggplant half way through and leaving tomatoes and onions face-up.
   
3. Remove your vegetables from the heat. Place tomatoes in a mixing bowl and slice and mash with a fork and knife. When cool enough to handle, finely chop the grilled onions and place in mixing bowl with mashed tomatoes. Mix well. Chop your grilled eggplant rounds into cubes and set aside.
4. Create the basil-lemon olive oil sauce by combining fresh basil leaves, remaining olive oil, lemon juice and minced garlic clove. Season with a pinch of salt and pepper and stir well with a fork. Set aside.
5. Cook your brown rice fusilli according to the directions on the package. Once al dente, strain and run cold water over the pasta to prevent from over-cooking.
6. Toss pasta in desired amount of basil-lemon oil. Plate pasta and spoon the tomato/onion mix over top. Finish by topping with grilled eggplant pieces and seasoning with fresh ground pepper. Serve alongside a grilled chicken breast (optional). Enjoy!
   

Breakfast for dinner is always a good idea, just did this last night. Not only is this dish easy to whip up, but it’s also wallet-friendly. Incorporating eggs into your meal plan is a great way to add protein and nutrients like B vitamins and minerals.

This recipe is- anti candida, breakfast, dairy free, dinner,  gluten free,  grain free, ketogenic, low glycemic, lunch, nut free, one pan, paleo, pescatarian, soy free, sugar free

Ingredients:  2 servings, 15 minutes &  5  ingredients

• 1 1/2 tsp Extra Virgin Olive Oil
  
• 1 Red Bell Pepper (sliced)
  
• 2 cups Kale Leaves (chopped)
  
• 6 Egg
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the red bell pepper and kale leaves and saute until softened, about 5 to 7 minutes.
2. While the veggies are cooking, crack the eggs into a bowl and season with salt and pepper. Beat gently with a fork until well combined.
3. Push the veggies to one side of the pan, and pour the beaten eggs into the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.
4. Divide between plates and enjoy!
   

Side Notes:

More Carbs- Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free- Use mashed tofu instead of eggs.

This cozy and warming soup is packed full of flavor thanks to some simple dried spices that you probably already have on hand. Do not underestimate the power of lentils! They may be small, but they are packed full of nutrition, cook easily (no soaking required), and are super affordable. A large bag of dried lentils only costs $4 and can be turned into multiple meals.

This recipe is- anti candida, appetizer,  dairy-free, dinner,  egg free,  gluten free,  low glycemic, nut free,
one pan, pescatarian,  side, soup, soy free, sugar free, vegan, vegetarian

Ingredients:  4 servings, 40 minutes &  10  ingredients

• 1/2 cup Brown Basmati Rice (uncooked)
  
• 1/2 cup Dry Lentils (uncooked)
  
• 1/4 cup Unsweetened Shredded Coconut
  
• 2 tsps Smoked Paprika
  
• 1 tsp Chili Powder
  
• 1/4 tsp Turmeric (ground)
  
• 1 tsp Cumin (ground)
  
• 1/2 tsp Sea Salt
  
• 7 cups Water
  
• 1/4 cup Cilantro (optional, chopped)
  

Directions:

1. Rinse the dry rice and lentils in a fine mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chili powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer.
2. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!
   

Side Notes:

Serving Size- One serving is equal to approximately 1.5 to 2 cups of soup.

Meal Prep-This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.

Leftovers- Store in the fridge for up to 5 days. Freeze for up to 3 months.

Likes it Creamy- Swap out some of the water for coconut milk.

Likes it Really Spicy- Add cayenne pepper.

No Smoked Paprika- Use regular paprika.

More Veggies- Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favorite vegetables.

This recipe is- anti-candida, breakfast, dairy free, dinner, gluten free, grain free, ketogenic, low glycemic, lunch, nut free, oil free, one pan, paleo,pork, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 10 Eggs
  
• 2 tbsps Basil Leaves (chopped)
  
• 1/4 tsp Sea Salt
  
• 8 slices Bacon (chopped)
  
• 1 1/2 cups Red Onion (thinly sliced)
  
• 4 Tomato (heirloom, sliced)
  

Directions:

1. Preheat the oven to 350ºF (177ºC).
2. In a small bowl, whisk the eggs together and add the basil and sea salt. Set aside.
3. Heat a small cast iron pan over medium heat and add the bacon. Cook until the fat renders off, about 5 minutes. Remove the bacon and set aside. Add the onion and cook for 2 to 3 minutes.
4. Add the bacon back to the pan along with the eggs. Cook over medium heat for about 4 to 5 minutes, careful not to disturb the setting egg. Add the tomato slices on top and place in the oven to cook for 20 minutes.
5. Remove from the oven and garnish with extra basil if desired. Let it cool slightly, serve and enjoy!
   

Side Notes:

Leftovers-Refrigerate in an airtight container for up to two days.

More Flavor-Add minced garlic and/or chili flakes.

No Pork-Use turkey bacon instead.