Candida diet

Creamy tuna salad with no mayonnaise, wrapped in crisp lettuce. Lunch in 10 minutes with no stove.

Spiced taco beef piled over crunchy romaine with avocado, tomatoes, and a lime yogurt drizzle. The beef reheats well all week.

A herb-heavy grain salad where parsley and mint do the talking and nutty buckwheat holds it together. It only gets better sitting in a lunch bag.

Deeply roasted broccoli with charred edges over fluffy quinoa and greens, all pulled together by a garlicky lemon tahini dressing.

Chicken thighs in a warm shawarma spice rub, roasted until browned and piled on cauliflower rice with garlic yogurt and fresh vegetables.

Smoky seared shrimp over crunchy romaine with avocado and a lime cilantro dressing that wakes everything up.

Old-fashioned egg salad made creamy with yogurt and dill, served over dressed greens instead of bread.

Tender poached chicken folded through a curried yogurt dressing with crisp celery and tart green apple. Big flavour, no mayonnaise.

Poached chicken folded through a curry yogurt dressing with crisp green apple, celery, and toasted walnuts. Scoop it over greens or into lettuce cups.

A clear, warming broth loaded with shredded chicken, fresh ginger, and baby bok choy. The kind of soup a thermos was made for.

Gingery ground chicken spooned hot into cool butter lettuce cups with green onion and a squeeze of lime. Crunchy, juicy, fast.

Silky egg ribbons in a gingery broth with green onion and a drop of sesame oil. A restaurant bowl from one pot in about ten minutes.

Ground turkey, shredded cabbage, and plenty of fresh ginger tossed in one hot pan with coconut aminos. Lunch bowls done in twenty minutes.

A silky, lemony chicken soup in the avgolemono style, with quinoa in place of rice. Makes a big pot that carries lunches through the week.

Sliced seasoned chicken over fluffy quinoa, crisp vegetables, and a bright lemon garlic dressing.

Sweet lump crab folded with lemon and chives, piled into creamy avocado halves. A ten-minute lunch with nothing to wash but a bowl.

Tender chunks of lamb simmered with tomato, warm spices, and vegetables, finished with lemon and cilantro. A thermos lunch with backbone.

A big pot of Italian vegetable soup with quinoa standing in for pasta. It freezes beautifully, so lunch is handled for weeks.

Gently poached salmon flaked over crisp greens and cucumber with a creamy lemon dill dressing. Poach the fish once and lunch is set for days.

Cauliflower and a whole bulb of garlic roast on one sheet pan, then blend into a silky soup with coconut milk. Rich, warming, and freezer-ready.

Millet tossed with roasted zucchini, peppers, and red onion, plenty of fresh herbs, and a lemon garlic dressing. It holds up for days in the fridge.

Golden pan-fried salmon patties flecked with green onion and lemon zest, packed with a garlicky yogurt dip. Great warm, great cold.

A creamy one-pot chowder of salmon, leeks, and cauliflower in a dill-flecked coconut broth. Comfort in a bowl without a potato in sight.

Creamy canned salmon salad with crisp celery, tart green apple, and walnuts for crunch. No cooking required.

Rich little sardines over peppery arugula with juicy tomatoes and thin red onion, all sharpened with lemon. No stove required.

Chilled buckwheat noodles tossed in a creamy tahini lime dressing with crunchy cucumber and carrot. Cool, nutty, and done in under fifteen.

A hot skillet of riced cauliflower, juicy shrimp, and soft egg, all glossed with coconut aminos and plenty of green onion.

Lamb, root vegetables, and millet simmer all day into a thick, old-fashioned broth. One batch feeds you for days and freezes without complaint.

A fragrant coconut broth with lemongrass, ginger, and lime, loaded with shrimp and vegetables. On the table in about half an hour.

Seared steak sliced thin over crisp lettuce, cucumber, and a pile of mint and cilantro, with a punchy lime chili dressing on the side.

Flaked roasted trout over fluffy millet with cool cucumber, peppery radish, and a lemon yogurt drizzle. A bowl that eats just as well cold.

A composed lunch box of tuna, jammy eggs, crisp green beans, tomatoes, and olives with a lemon dressing in its own jar.

Tender little turkey meatballs simmered in a garlicky broth with carrots, celery, and wilted spinach.

Fried rice flavour without the rice. Cold quinoa tossed in a hot pan with vegetables, scrambled egg, and coconut aminos. Reheats perfectly.

Ground turkey sizzled with garlic and chili, brightened with lime and a heap of fresh herbs, piled on crunchy cabbage slaw.

Crisp-edged zucchini fritters with mint and green onion, served hot with a garlicky lemon yogurt sauce.

A silky green soup of zucchini, sweet leeks, and fresh basil, blended smooth and lifted with lemon. Light but satisfying from the olive oil.