Candida Cleanser
7 Day Meal Plan Inspiration
by Aga Postawska, Holistic Health Coach on May 13th, 2017
Often times when it comes to cleansing Candida a total dietary overhaul is necessary, especially if you've been eating a diet full of processed foods, starchy and refined carbohydrates, grains, excess tropical fruits, sugar, alcohol, and factory farmed, antibiotic tainted animal products; these are all common foods that feed Candida.

To fully eliminate and recover from this fungal infection it is helpful to REMOVE foods that feed Candida from your diet (for the time being), otherwise you'll continue  to feed and strengthening it's invasion.

When you remove these foods from your daily life by default you'll need to expand your dietary spectrum and focus on getting your nutrients from above ground vegetation, fruits low in sugar (berries), clean organic meats, and healthy fats.

Not only are these new foods no longer fuelling a Candida infection, these foods serve as powerful tools to heal the body, soothe the digestive system, lower inflammation in the body, and heal and seal leaky gut. 

We recommend the GAPS Diet, either the FULL GAPS diet or Intro GAPS Diet. First and foremost this diet focuses on bio-individuality and gut rehabilitation. Dr.Natasha Campbell designed this protocol precisely to heal and seal intestinal permeability and it works wonders partnered with the Candida Cleanser.


Candida Cleanser Dietary Basics
 - Meat stock and bone broth, aim for 3 cups daily.
 - Organic animal proteins: chicken, beef, eggs, lamb, rabbit, wild game
 - Wild caught fish like salmon, cod, tune, and octopus, shrimp, scallops, sardines
 - Healthy fats and oils: ghee, lard, pastured butter, olive oil, coconut oil, avocado
 - Nuts and seeds and nut butters 
 - Well cooked non-starchy vegetables (raw greens may irritate a leaky inflamed gut)
 - Berries: blueberries, raspberries, strawberries
 - Homemade fermented foods: sauerkraut, yoghurt, kefir, sour cream, beet kvass

**Avoid coconut oil on your loading days. The MCT content may interfere with absorption of your capsules. Learn more about the CCWS cleanse here: The Candida Cleanser 45 Day Protocol Explained


BONE BROTH or MEAT STOCK
Bone broth or meat stock should be a staple in your diet. Have a cup of broth at least once a day, shoot for 3 cups daily.


HEALTHY FATS
It's important to take at least 14 grams of healthy fat with each capsule on your loading days (not coconut oil ). We recommend learning how to make your own ghee from grass-fed butter. 

Make Ghee At Home (Clarified Butter)

BREAKFAST

Breakfast can be simple, scrambled eggs with veggies fried up on butter. Try asparagus, zucchini, broccoli, cauliflower, bell peppers, spinach, and herbs like basil or cilantro. Top with wild smoked salmon or gluten free sausage from organic pastured sources.

Try a gluten and sugar free porridge using ground flaxseed as a base and adding your pickings: nuts, chia or hemp seeds, berries, coconut flakes, cacao powder, super food powders like maca, ashwaganda, or spirulina.

You can make pancakes using almondor coconut flour, and green plantain, (green plantain serves as a resistant starch that bypasses human digestion and feeds gut bacteria).

And who says you need to eat "breakfast" food for breakfast. Toss together left overs from dinner or warm up a cup of broth and toss in few of your favorite veggies.




Extra Inspiration:

ALMOND BLUEBERRY YOGURT 
-
 1/2 cup blueberries 

- 1/3 cup or yoghurt
, or kefir (grass-fed, organic)
- 1 tsp lemon juice
- 4 to 5 Basil leaves
- 1 tbsp almond butter

Blend in blender or food processor until smooth. Serve as a topping on pancakes. Or double the amount of ingredients and add Great Lakes Collagen and Gelatin powders and enjoy as a breakfast smoothie.


HASH BROWN TURNIPS WITH GREENS
Excerpt From: Linda Larsen. “The Big Book of Paleo Recipes.”

Turnips are a delicious and Paleo-friendly root vegetable. And their greens are an added bonus; so good for you, and the perfect side dish for this savory recipe. Turnip greens are loaded with calcium, vitamin K, and vitamin A. When you buy the turnips for this recipe, look for the freshest-looking tops. You can finish this recipe off with a poached egg if you’d like.

Serves 4

- 2 large turnips with tops
- 4 slices bacon, organic
- 1 onion, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme leaves
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1⁄4 cup chicken stock

1. Cut off the turnip greens and sort, discarding any wilted leaves; remove stems if thick. Wash greens and chop; set aside.
2. Peel the turnips and shred on a box grater or in the food processor. Then wring out the turnips in a dishtowel to remove excess liquid. Set aside.
3. In large skillet, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside.
4. Add onion to the pan with the bacon fat and cook for 3 minutes.
5. Add shredded turnips and sprinkle with salt, paprika, oregano, thyme, and pepper. Cook, stirring frequently, for 12–14 minutes until crisp.
6. Meanwhile, heat olive oil in another large skillet over medium heat. Add turnip greens and garlic; cook for 3–4 minutes until wilted. Add chicken stock and cook, stirring occasionally, until tender.
7. Pile the turnip hash browns on a plate and surround with the greens. Serve with poached eggs, if desired.



LUNCH
Asian Zucchini Noodle Salad (don't use the sugar) 
Pumpkin Seed Pesto 
Salmon Dill Bites
Squash Soup
Frittata (have for breakfast, lunch or dinner).

COOL CUCUMBER SOUP
- 1 avocado
- 1 cucumber
- 4 tablespoons dill
- 2 tsp lemon juice
2 tsp lime juice
1/2 cup coconut milk
- 1/2 tsp sea salt

- 3 basil leaves

Blend all ingredients in a blender until smooth and creamy. Top with 3 basil leaves.

NORI ROLLS
Recipe from Living On Live Food -by Alisa Cohen
 
- 4 Nori sheets
- 1/2 head of cauliflower
- 1 avocado, thinly sliced

And of the following veggies: shredded carrot, cucumber sticks, sprouted mung beans, sliced bell pepper



1. In a food processor, grind the cauliflower until grainy.
2. Remove the cauliflower mixture and place a thin layer of it a nori sheet. Do not put cauliflower on the top few inches of the sheet.

3. Place slices of avocado and other veggies in the centre of the sheet.
4. Roll the nori sheet, pulling tightly as you roll up , and see with a few drops of water along the seam.

5. With a sharp knife, cut the nor roll into inch-thick slices and turn face up on a plate side by side.
6. Continue this process with the remaining sheets.

Serve with Braggs Liquid Amino as sipping sauce.

Salmon Berry Salad
Recipe from The Big Book of Paleo Recipes  by Linda Larsen

- 2 (6-ounce) salmon fillets
- 1⁄3 cup extra-virgin olive oil
- 2 tablespoons raspberry vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh thyme leaves
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 6 cups mixed lettuces
- 2 cups blueberries
- 1 cup raspberries
- 3⁄4 cup chopped toasted hazelnuts

1. Place salmon fillets, skin-side down, on a broiler rack. Preheat broiler to high. Broil salmon 6" from the heat source for 8–12 minutes until the salmon flakes when tested with a fork. Set aside to cool for a few minutes.

2.In small bowl, combine olive oil, raspberry vinegar, lemon juice, mustard, thyme, salt, and pepper; mix well with a whisk until blended
3. Place the lettuce in a large serving bowl. Break salmon apart with your fingers, discarding the skin, and add to lettuce along with the blueberries.
4. Drizzle dressing over all and toss gently. Top with raspberries and hazelnuts and serve immediately.

DINNER

Lemon Garlic Baked Salmon and Asparagus 

Extra Inspiration:

CRAB CAKES
Recipe from Wheat Belly by William Davis. MD


These “breaded” wheat-free cakes are incredibly easy to prepare. Sere with spinach or green leafy lettuce.

-

 2 tbsp extra-virgin olive oil
- 1/2 red bell pepper, finely diced
- 1/4 yellow onion, finely chopped
- 2 tbsp finely minced fresh green chile pepper or to taste
1/4 cup ground walnuts
- 1 large egg
- 11/2 tsp curry powder
- 1/2 tsp cumin
- fine sea sale 
- 6 ounces of crab meat, flaked
- 1/4 ground flaxseed
- 1 tsp onion powder
- 1/2 tsp garlic powder
- baby spinach or mixed greens



1. Preheat the over to 325F. Line a baking sheet with foil.

2. Heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and chile, pepper and cook until tender, 4-5 minutes. Set aside to cool slightly.
3. Transfer the vegetables to large bowl. Stir in walnuts, egg, curry powder, cumin, and a dash of sea salt. Mix the crabmeat into the mixture and stir well. Form into 4 patties and transfer to the baking sheet.

4. Stir together the ground flaxseed, onion powder, and garlic powder in a small bowl. Sprinkle the “breading” over the crab cakes. Bake the crab cakes until browned and heated through, about 25 minutes.

5. Serve on a bed of spinach or salad greens with a dollop of tar tar sauce if desired.


EGGPLANT LASAGNE
- 1 eggplant, cut crosswise into 1/2 thick slices
- 1/2 cup extra virgin olive oil
- 1 yellow Spanish onion, chopped
- 2-3 cloves of garlic, minced
- 3-4 sun dried tomatoes, cut into wedges
4-6 cups spinach
- 2 cups tomato sauce
- 1 cup mozzarella cheese (organic and from grass-fed sources)
- 1/2 cup grated parmesan cheese
- 4-5 fresh basil leaves, chopped




1. Preheat oven to 325F. Place the eggplant slices in a baking pan. bush both sides of the slices with oil. Bake for 20 minutes. Remove the eggplant but leave the oven on.

2. Heating the remained 2 tablespoons of oil on a large skillet over medium heat. Add the onion, garlic, sun dried tomato, and spinach and cook until softens.

3. Scatter the tomato wedges over the eggplant. Spread the spinach mixture on top. Top the spinach with tomato sauce

4. Spread mozzarella over the sauce. Sprinkle with basil. Top with Parmesan cheese.

5. Bake uncovered until bubbling and the cheese is melted. About 30 minutes.

GOULASH SOUP 
Recipe from The Big Book Of Paleo Recipes by Linda Larsen.

- 2 tablespoons Ghee
- 2 pounds boneless chuck roast, cut into 1" pieces
-2 onions, chopped
- 3 cloves garlic, minced
- 2 cups sliced portabello mushrooms
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 1 (6-ounce) can tomato paste
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 cups beef broth”

1.Heat Ghee in a large stockpot over medium heat. Add the cubed beef; brown well on all sides for about 10 minutes, removing beef to a plate as it browns.
2. Add onions, garlic, and mushrooms to drippings remaining in skillet; cook for 5–6 minutes, stirring to scrape up pan drippings, until tender.
3. Add paprika and smoked paprika to pot; cook for 1 minute longer.
4. Return beef to pot along with tomato paste, caraway seed, salt, pepper, and broth. Bring to a simmer; cover and simmer soup for 1 1⁄2 hours until beef is tender. 

DESSERT
A few recommended recipe books:

Nourishing Traditions by Sally Fallon
Grain Brain Cookbook, Dr. David Perlmutter 
The Big Book Of Paleo Recipes by Linda Larson
A Simple Bullet-Proof Meal Plan by David Asprey 

When looking for recipes online, a great place to start looking is through Paleo or autoimmune recipes. Tweak the recipes so they don't have any fruits or sugars.

Bon Appetite,
Aga Postawska, 
In-House Holistic Health Coach

About Aga Postawska

Aga is a certified holistic health coach and yoga instructor who recently joined the Candida Cleanser team after developing The Gut Rehab Program - a comprehensive how-to video and resource guide to repairing Leaky Gut and reversing the damage done by Candida overgrowth. She loves guiding people in their healing process and helping them find healthy dietary changes that work combined with powerful stress-reduction and lifestyle improvements.

Visit her website: www.coreconsciousliving.com
Find her on Facebook: Core Conscious Living Holistic Health Coaching
Instagram: aga.coreconscious