Candida diet

Soft baked oatmeal packed with blueberries, walnuts, and cinnamon. Bake one pan on the weekend and breakfast is ready for days.

Avocado halves baked until just warm with an egg set in the centre, brightened with lime and chives.

A tangy, thick smoothie of kefir and berries with a handful of spinach that disappears into the colour.

A dozen savoury egg muffins baked in one pan, packed with broccoli and green onion. Grab two from the fridge or freezer on busy mornings.

Tender, nutty pancakes studded with warm blueberries. No white flour and no syrup required.

Golden baked clusters of nuts, seeds, and coconut, made for scattering over yogurt or eating by the handful.

Creamy cinnamon quinoa served hot with blueberries and toasted pecans, a cozy change from oatmeal.

Creamy coconut chia pudding layered with mixed berries, toasted coconut, and hemp hearts. Five minutes of stirring, then the fridge does the work.

Toasty buckwheat simmered until creamy with coconut milk and cinnamon, then finished with warm berries that streak the bowl purple.

Crisp-edged fried eggs with runny yolks over a tangle of garlicky lemon kale. One pan, ten minutes, breakfast done.

Fluffy eggs folded over sweet pepper, spinach, and green onion. A 15 minute breakfast that feels like a diner order.

Soft, buttery curds folded around melting fresh goat cheese and a shower of chives. On the table before the kettle boils.

Crisp green apple, baby spinach, and ginger blended with creamy yogurt and avocado into a cold, tart, silky green shake.

Tender almond flour muffins bright with lemon zest and studded with fresh raspberries, made for busy mornings.

Buckwheat softens overnight in tangy kefir with chia and cinnamon, finished with strawberries and toasted seeds.

Creamy make-ahead oats with tart raspberries and crunchy pumpkin seeds. Breakfast is done before you wake up.

A warm golden bowl of millet and wilted spinach topped with jammy eggs and pumpkin seeds. Spoon it into a thermos and breakfast travels with you.

A warm savoury breakfast bowl of creamy ginger millet topped with soft-boiled eggs, green onion, and toasted sesame.

Thick cool yogurt topped with crisp cucumber, fresh dill, and nutty hemp hearts, finished with good olive oil and lemon. Breakfast in five minutes with no pan to wash.

Eggs poached in a spiced tomato and pepper sauce with wilted spinach. A weekend brunch that feeds the whole table from one pan.

Creamy steel-cut oats cook while you sleep, sweetened only by soft green apple and warm cinnamon. Wake up to a hot breakfast for the whole week.

Little baked egg cups packed with spinach, sweet red pepper, and green onion, easy to grab all week.

Seared sirloin, fried eggs, and lemony garlic kale, a hearty plate that keeps you full past lunch.

Thick yogurt layered with strawberries and a cinnamon seed crunch that stays crisp in its own little container. Ready the night before.

Thick yogurt under a warm, crunchy topping of toasted coconut, pumpkin seeds, and fresh blackberries.

Homemade breakfast sausage flavoured with sage, thyme, and garlic. Fry a double batch and stash them in the freezer for fast mornings.

A one-skillet hash of browned turkey and zucchini with eggs cooked right on top. Hearty enough to carry you to lunch.

A big skillet frittata with grated zucchini, green onion, and fresh dill. Cut it into wedges for breakfasts all week, warm or cold.

A moist, cinnamon-scented almond flour loaf flecked with zucchini and walnuts, good warm with butter.