2. Finely chop all other ingredients and mix 3. Fill pepper halves with diced veggies. well. 3. Scoop into tomato halves and serve. Prep time: 15 minutes Serves 2 Prep time: 15 minutes Serves 6 Veggie Kabobs Marinade Spiced & Steamed Artichokes 2 tbsp. coconut oil 4 artichokes 3 tbsp chopped fresh rosemary 1 bay leaf 2 garlic cloves, peeled and crushed Several slices of lemon Juice of 2 lemons 6 peppercorns 1 garlic clove, minced Kabob 1 red bell pepper, cut into cubes 2” 1. Add peppercorns and bay leafs to a pot of 1 yellow pepper, cut into cubes 2” water. 1 green pepper, cut into cubes 2” 2. Steam artichoke above herb-infused water for 1 onion cut into cubes 2” 30 to 45 minutes or until tender. 24 cherry or grape tomatoes 3. In a small bowl, combine lemon juice, garlic, 12 wooden skewers and oil. 4. Serve the artichoke with your lemon garlic 1. In a bowl, mix together all ingredients for dip on the side. marinade. 2. Add vegetables to marinade, turning to coat all sides. Prep time: 50 minutes Serves 4 3. Refrigerate for 1 hour. Vegetable Stuffed Green Peppers 4. Skewer vegetables and grill for 3-5 minutes, brushing on additional marinade and flipping 1 green pepper halfway through. 1-2 cups diced vegetables of your choice Prep time: 30 minutes Serves 6 1. Cut peppers in half, removing stem and seeds. 2. Steam pepper halves with other vegetables of your choice. MEATS, GRAINS, AND LEGUMES Broccoli and Chicken Divine 1 medium sweet yellow onion, chopped 1 tsp. garlic powder 1-3 lbs. chicken, diced Sea salt to taste ¼ lb. broccoli, sliced ½ cup Candida-Friendly Mayonnaise 1. Steam broccoli until tender-crisp.
2. Finely chop all other ingredients and mix well. 3. Scoop into tomato halves and serve. Prep time: 15 minutes Serves 6 Spiced & Steamed Artichokes 4 artichokes 1 bay leaf Several slices of lemon 6 peppercorns 1 garlic clove, minced 1. Add peppercorns and bay leafs to a pot of water. 2. Steam artichoke above herb-infused water for 30 to 45 minutes or until tender. 3. In a small bowl, combine lemon juice, garlic, and oil. 4. Serve the artichoke with your lemon garlic dip on the side. Prep time: 50 minutes Serves 4 Vegetable Stuffed Green Peppers 1 green pepper 1-2 cups diced vegetables of your choice 1. Cut peppers in half, removing stem and seeds. 2. Steam pepper halves with other vegetables of your choice. 3. Fill pepper halves with diced veggies. Prep time: 15 minutes Serves 2 Veggie Kabobs Marinade 2 tbsp. coconut oil 3 tbsp chopped fresh rosemary 2 garlic cloves, peeled and crushed Juice of 2 lemons Kabob 1 red bell pepper, cut into 2” cubes 1 yellow pepper, cut into 2” cubes 1 green pepper, cut into 2” cubes 1 onion cut into 2” cubes 24 cherry or grape tomatoes 12 wooden skewers 1. In a bowl, mix together all ingredients for marinade. 2. Add vegetables to marinade, turning to coat all sides. 3. Refrigerate for 1 hour. 4. Skewer vegetables and grill for 3-5 minutes, brushing on additional marinade and flipping halfway through. Prep time: 30 minutes Serves 6 MEATS, GRAINS, AND LEGUMES Broccoli and Chicken Divine 1-3 lbs. chicken, diced ¼ lb. broccoli, sliced ½ cup Candida-Friendly Mayonnaise 1 medium sweet yellow onion, chopped 1 tsp. garlic powder Sea salt to taste 1. Steam broccoli until tender-crisp.
12-Week%20Candida%20Program%20Manual%202017.docx