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CANDIDA BREAKFAST RECIPES FOR PHASE 3

This is my ultimate selection of Candida Breakfast Recipes for you (for Phase 3 of the Candida Diet)

Candida Breakfast Recipes

How to survive your family breakfasts when you’re on the candida diet?!

All Your Breakfast Choices at One Glance:

To make this monumentally long page easier to browse – Here’s an overview of all the recipes for you:

CEREALS & COOKED BREAKFASTS (incl. GLUTEN FREE & VEGAN OPTIONS):

1. Granola-style Coconut Porridge with Rice Milk
2. Plain Comforting Oat Porridge
3. Almondy Millet Porridge (gluten free)
4. Amaranth Porridge (gluten free)
5. Buckweat Porridge (gluten free)
6. Quinoa Porridge with Cinnamon (gluten free)
7. Spelt Puffs with Rice Milk
8. Buckweat Puffs Cereal (gluten free)
9. Creamy Brown Rice Farina or Puffed Brown Rice Cereal (gluten free)
10. Sesame Soda Bread (yeast free)
11. The World’s Best Kept Secret Healing Breakfast!
12. NEW: Coconut Pancakes
13. NEW: Hearty Breakfasts (incl. omelettes, gluten free & vegan) … scroll down to read the recipes

All my candida breakfast recipes are comforting and filling. You’ll want to eat them not just for breakfast…

But also as a snack in between meals. And that’s fine. Family get-togethers will pose no problem for you. There’s plenty of breaky options you can have here.

“Just bear in mind that these recipes are specifically for phase 3 of the candida diet. They do naturally contain a bit of sugar.

If you find that any of the Candida Breakfast Recipes aggravate your symptoms try swapping them for one of these safe breaky recipes from PHASE 2 until you are feeling better.”

The Best Hot Candida Breakfast Recipes – all sugar free & dairy free

My Favourite:

Granola-style Coconut Porridge with Rice Milk

Serves 1
Prep time 1 minute
Cook time 5 minutes
Total time 6 minutes
Dietary Candida Diet Recipes Phase 3
Meal type Breakfast, Snack
If you like Granola you'll love this healthy porridge recipe! Sweet coconut flavour all the way...

Ingredients

  • 60g rolled oats (4-5 heaped table spoons)
  • 350ml rice milk
  • fresh organic lemon peel
  • 1 handful mixed seeds (sunflower & pumpkinseeds)
  • 1 heaped tablespoon desiccated coconut

Optional

  • cinnamon
  • de-hulled hempseeds
  • 1 tablespoon flax seed oil

Note

TIP:  For a weekend treat use almond milk instead of the rice milk

Directions

Step 1
Roast the sunflower & pumpkin seeds in a saucepan for 2-3 minutes.
Step 2
Add the coconut at the end as it is very quick to burn.

It’s not meant to get brown. We’re just looking to bring the nice smell and flavour out a little bit. You’ll be surprised how naturally sweet it tastes.
Step 3
Bring the rice milk/ soya milk to the boil and add the oats and lemon peel.

Then simmer steadily for 5-6 minutes, stirring often to give it a creamy consistency.

Add a little bit of water or more rice/soya milk if necessary. Finally fish the lemon peel out and add a pinch of cinnamon to your delicious porridge.
Step 4
Sprinkle with some shelled hemp seeds, a pinch of cinnamon and a tablespoon of flaxseed oil before serving


    The Classic:

    Plain Comforting Oat Porridge

    Plain Comforting Oat Porridge - a delicious sugar free version of this classic recipe

    Ingredients

    • 60g rolled oats
    • 350ml rice milk
    • filtered water

    Optional

    • tablespoon freshly ground flax seeds

    Note

    For a good old traditional porridge simply leave out the seeds, coconut and lemon peel of my granola-style porridge recipe.

    Use Soya milk or rice milk instead of the almond milk. For a change you could try goat's milk. Makes it less sweet but creamier. (Not recommended if you have sinuses problems).

    You can also use oatmeal instead of the rolled oats for an even quicker breakfast.

    TIP: Add some cinnamon and a tablespoon of freshly ground flax seeds before serving

    Directions

    Step 1
    Bring the rice milk to the boil.
    Step 2
    Then add the pre-soaked oats. Cook for a few minutes while stirring until you have a creamy consistency.

    …………………………………………………………………………………………….

    Gluten free Candida Breakfast Recipes

    Almond Millet Porridge

    Serves 1
    Prep time 25 minutes
    Cook time 5 minutes
    Total time 30 minutes
    Dietary Candida Diet Recipes Phase 3, Gluten Free
    Meal type Breakfast, Snack

    Ingredients

    • 0.5 cup whole millet
    • 1 cup water
    • 1 cup almond milk
    • sprinkle of salt
    • sliced almonds

    Note

    For an indulgent morning treat try this mouth-watering millet porridge recipe with almond milk.

    And if you're in a hurry or looking for a quick snack try millet flakes - they're cooked in a sec!

    RECIPE SOURCE:

    I found the millet porridge recipe that inspired me to try this creation over on the Palate Peacemaker blog  run by a lovely lady called Desi.
    She also gives helpful instructions how to properly prepare millet - worth following as otherwise millet can taste a bit bitter.

    (the original recipe uses maple syrup which you better leave out if you follow the candida diet...)

    Directions

    Step 1
    Wash & roast the millet
    Step 2
    Then finely grind the millet into flour and mix in with boiling almond milk.

    Add a sprinkle of salt and perhaps a bit of vanilla.
    It's ready in 5-10 mins when it has the consistency of ground rice pudding
    Step 3
    Serve with some sliced almonds/ ground nuts or hemp seeds.
    …………………………………………………………………………………………….

    Amaranth Porridge

    Serves 1-2
    Cook time 25 minutes
    Dietary Candida Diet Recipes Phase 3, Gluten Free
    Meal type Breakfast, Snack
    Amaranth porridge is a lovely gluten-free breakfast alternative. Check out this easy to cook recipe here...

    Ingredients

    • 1/2 cup amaranth
    • 3/4 cups rice milk
    • 3/4 cups water

    Optional

    • 1/4 cup chopped walnuts

    Note

    Amaranth grains are dinky. So small in fact that they slipped through my sieve when I washed them! They look a bit like mustard seeds and don’t get much bigger after cooking.

    A bit of an acquired taste. Worth trying but I personally prefer to eat Amaranth baked in bread.

    RECIPE SOURCE:

    I discovered this gluten-free breakfast recipe on reg­is­tered Dietit­ian Anna-Lisa Finger's website www.runningongreen.com.

    The addition of chopped walnuts really appealed to me as my own botch-jobbed version tasted just too bland.

    I've adapted her Anna-Lisa's recipe slightly. But if you want to give the original recipe a go check it out here:

    http://www.runningongreen.com/2012/03/amaranth-porridge/

    I'm guessing Anna-Lisa's version with its dried fruit and agave syrup tastes much better than our simple anti-candida one here.

    But we just have to work with what we got during the candida diet... ;-)

    Directions

    Step 1
    Wash the amaranth and cook it in the rice milk until it thickens and the grains become softer.
    Step 2
    To make sure the amaranth porridge doesn't stick to the saucepan you can add some water if it gets too dry.
    Step 3
    Serve with the chopped nuts or a sprinkle of cinnamon on the top.

    …………………………………………………………………………………………….

    Buckweat Porridge

    Serves 1
    Prep time 1 minute
    Cook time 15 minutes
    Total time 16 minutes
    Dietary Candida Diet Recipes Phase 3, Gluten Free
    Meal type Breakfast, Snack
    This Buckweat Porridge makes a fabulous alternative to your normal breakfast. And it's gluten free, too. Check the recipe out here...

    Ingredients

    • 60g raw buckweat (half a cup)
    • 750ml rice milk (3/4 cup)
    • 750ml water (3/4 cup)

    Optional

    • handful chopped hazelnuts
    • pinch cinnamon

    Note

    GOURMET TIP: Try roasted buckweat. You can buy it pre-roasted or simply briefly zap it in your frying pan. This brings out the nutty aroma fully.

    In fact while you're at it chuck the chopped hazelnuts in there as well to take the nuttiness to an extra level :)

    SPEEDY BREAKFAST TIP: You can buy buckweat as flakes that virtually don't need any cooking. So if you love the buckweat flavour but have little time in the morning this might be for you.

    Directions

    Step 1
    Heat the rice milk with a swoop of water in a saucepan.
    Step 2
    Add the buckweat and let it simmer, frequently stirring.
    Step 3
    You might have to add more water (or rice milk if you prefer it sweeter) if it gets too sticky.

    I'd check on it after just a few minutes. The buckweat cooks faster than millet and other grains.
    And if left too long turns into mousy mush, which isn't such a hit.

    But if you find the sweet spot, it's lovely!
    Step 4
    By the way I dicarded the liquid after cooking as I found buckweat and rice milk together too sweet.
    But you can just as well eat it with the milk. Either way a tasty gluten free breakfast alternative :)

    ……………………………………………………………………………………………………..

     


      Quick Cold Cereals

      A cooked breakfast is not everyone’s cup of tea, especially in hot weather. Hence I’ve included a few candida breakfast recipes that use cold milk of your choice (rice, soya, almond or oats milk).

      Spelt Puffs with Rice Milk

      Serves 1
      Dietary Candida Diet Recipes Phase 3
      Meal type Breakfast, Snack
      Misc Serve Cold
      Spelt Puffs with Rice Milk make a quick & healthy breakfast alternative. Here's how you can make it...

      Ingredients

      • 1 bowl of puffed spelt
      • 350ml or more rice/ soya milk

      Optional

      • handful sunflower seeds

      Note

      Spelt Puffs look a bit like pearl barley and taste more aromatic than any other puffed grain variety.
      You need good gnashers for these ones as there’s some chewing to do.

      TIP: I personally like to sprinkle them over my joghurt for a bit of a crunch. But they taste equally as nice with rice/ soya milk for instance.

      Directions

      Step 1
      Just add the spelt puffs to your milk of choice - ready is your super quick breakfast alternative.
      Step 2
      For an extra crunch you can add a few sunflower seeds if you like.

      ……………………………………………………………………………………………………..

      What about the usual cereals like cornflakes, wheat biscuits…?

      Cereal

      Cereals ALL contain some form of added sugar. Maltose, Fructose, Sucrose, Honey, Fruit juice, dried fruit… are simply different words for sugar.

      So unfortunately these convenient snack foods are off the books for you at the moment.

      Even fancy high street cereals with amaranth or other flakes generally reveal sugar contents on closer inspection.

      It’s best to mix your own muesli from different flakes you like (for instance rye, oat and buckweat flakes).

      What to do if you’re in a hotel where they only serve regular cereal or toast with jam?

      If at all possible pick scrambled or boiled eggs, that’s safe.

      A cooked breakfast (full english: sausage, beans, tomato, egg) isn’t too bad either generally if you try and avoid the sugary sauce of the baked beans.

      I’ve stayed in places before where I could only have cornflakes with cows milk, toast, egg and orange juice… which made me panic (while I secretely enjoyed eating it).

      “You don’t need to fear the consequences of eating Cornflakes and Toast… if it’s only a one-off – You’ll be ok.”

      Just eat as sugar free and healthily as possible for the rest of the day. That’s all you can do.

      Gluten Free Cereals

      If you are looking for more gluten free candida breakfast recipes I’d give these 2 a go.

      Buckweat Puffs Cereal

      Serves 1
      Dietary Candida Diet Recipes Phase 3, Gluten Free
      Meal type Breakfast, Snack
      Misc Serve Cold
      This Buckweal Puffs Cereal is a super quick gluten free breakfast option. Check it out here...

      Ingredients

      • 1 bowl of puffed buckweat
      • 350ml or more rice/ soya milk

      Directions

      Step 1
      Just add the buckweat to you milk like you normally would with your cereal.
      Step 2
      You could even take this with you if you bought a small carton of rice milk. Convenient snack food...

      ………………………………………………………………………………………………………………………..

      Puffed Rice Cereal and Creamy Brown Rice Farina

      Serves 1
      Dietary Candida Diet Recipes Phase 3, Gluten Free
      Meal type Breakfast, Snack
      Misc Serve Cold
      Try this Puffed Rice Cereal for a change - healthy, quick & gluten free...

      Ingredients

      • 1 bowl of puffed brown rice
      • 350ml or more rice/ soya milk

      Optional

      • pinch cinnamon
      • handful sunflower seeds

      Note

      Now these ones are very versatile. I like them with my yoghurt but they also taste lovely with Rice milk.

      Thumbs up from me.

      Directions

      Step 1
      Add the puffed rice to your milk of choice - et voila a super quick gluten free cereal! Alternatively for a hot comforting gf alternative to porridge you can get some Creamy Brown Rice Farina (Bob's Redmill - iherb.com sell it for instance). Very nice and ever so quick to make!
      Step 2
      Try it with a sprinkle of cinnamon and a handful of sunflower seeds - that's my personal favourite ;-)

        As Promised Here’s a Badass Yeast free Bread Recipe for You:

        Sesame Soda Bread (Yeast-free)

        Serves plenty
        Prep time 5 minutes
        Cook time 50 minutes
        Total time 55 minutes
        Dietary Candida Diet Recipes Phase 3
        Meal type Bread
        From book Erica White’s Beat Candida Cookbook
        This is one of the best bread recipes ever. It's quick to make and completely yeast-free. Super tasty and healthy even for people on the candida diet. There's also a gluten-free version of this recipe. Check it out here...

        Ingredients

        • 1kg (6 cups) spelt flour ((whole wheat works too))
        • 4 tsp bicarbonate soda (raising agent)
        • 300-500 ml natural yoghurt
        • up to 500 mlwarm filtered water
        • salt & freshly ground black pepper & tumeric
        • 150g pumpkin seeds
        • 250g sunflower seeds
        • 2 handfuls sesame seeds
        • extra flour (in case the dough gets too sticky)

        Optional

        • pinch ground garlic, thyme, cumin seeds

        Note

        This makes A BIG BATCH of bread!

        Enough bread in fact to last you roughly two weeks if you eat it every morning and sometimes with lunch. It might be wise to bake a small loaf first to try it out, since my German taste-buds might misguide you ;-)

        For A SMALL LOAF:

        • Use 3 cups spelt/or wholegrain wheat flour (450g)
        • 1 tsp bicarb, 1 cup probiotic yoghurt (1/2 pint)
        • 2/3 cup warm water (1/4 pint)
        • and only a couple of handfuls of mixed seeds
        • and a little bit of spice of your choice
        • Bake for 20 mins on floured tray at gas mark 6 (400 F, 200 C), then for another 20 mins at gas mark 4 (350 F, 180 C)

        If it needs a bit longer, cover with foil to avoid burning.

        This delicious Sesame Soda bread recipe is perfect for Candida sufferers and people with a sensitive tummy as it contains no yeast.

        It is not recommended in phase 1 or 2. But highly recommended from Phase 3 of the candida diet onwards.

        TIP when Traveling:
        Toast the Sesame Soda Bread & spread with coconut oil. Wrapped in foil you can nicely take your yeast-free bread with you as a snack when you’re on the go.

         

        Directions

        Step 1
        Preheat the oven to Gas Mark 6 (200 degrees or 400F) with your 1 kg bread tin or baking tray.
        Step 2
        Mix the flour with the bicarb. Add some spice, the sunflower and pumpkinseeds and half of the sesame seeds.
        Step 3
        Meanwhile get the preheated bread tin or tray out of the oven and line with baking paper.
        Step 4
        Mix the yoghurt and some of the water in with the flour ingredients, kneading it into a round shape.

        Speed is of the essence here. The acid of the yoghurt reacts with the bicarb to make the bread rise. The quicker it gets into the oven once mixed the better it rises.

        Add the water gradually as you don't want the dough too sticky. You might even find that you don't need all the water. Finding the right balance takes a bit of practice. If the dough accidently gets to sticky you can easily add a bit more flour and spices. So make sure you have extra flour and spices handy.
        Step 5
        Once you created a round shape out of the dough roll it in the rest of the sesame seeds so that the loaf is covered with it all around.

        Then put your loaf in the bread tin or form 2 smaller loaves and place them on a baking tray.
        Step 6
        Make a line along the top of the bread with a knife or spoon.

        You could also pinch a few tiny holes in it from all sides with a thin skewer or fork.

        This helps to distribute the heat evenly so that it is not done on the outside but raw in the centre (if its a huge loaf).
        You don't see the holes afterwards.
        Step 7
        Bake for 30 mins. Then turn the oven down to Gas Mark 4 (180 degrees or 350 F) and bake for another 20-30 minutes or until done.
        You might have to cover the bread for the last 30 mins with foil to prevent the top from getting too crisp & brown.
        Step 8
        Cut into slices once its cooled down on a wire rack.
        Step 9
        Bread Baking for Freezing
        TIP: Freeze the Sesame Soda Bread sliced 4-8 slices at a time.

        This avoids the Sesame Soda Bread getting too dry. If you put sandwich paper or baking paper in between the slices they don’t stick together after freezing and can easily be separately defrosted.

        Try this lovely bread freshly toasted with different butters - tastes fantastic.

        Whether you eat the yeast-free sesame soda bread with a refreshing salad, stir fry, omelette or soup - all these foods work a treat with this bread.

        ………………………………………………………………………………………………………………………..

        Now I’m finally going to reveal to you what the world’s best kept secret healing breakfast is: Curried Cabbage!

        Why is it a secret? No idea, but I had never heard of it; have you?!

        And once you’ve tried it you’ll probably agree that it’s actually really good. I dare you!

        Curried Cabbage Stir Fry

        Serves 1-2
        Prep time 15 minutes
        Cook time 15 minutes
        Total time 30 minutes
        Dietary Candida Diet Recipes Phase 3, Gluten Free
        Meal type Breakfast, Snack
        This gluten-free recipe is the World’s Best Kept Breakfast Secret - Curried Cabbage Stir Fry. You have to try it to believe it. It tastes totally different from what you expect! If you need to get your health back on track this is the recipe for you!

        Ingredients

        • ¼ of a small white cabbage head (3 big leaves)
        • 4g organic feta (1/5 of a block of feta)
        • 61g cherry tomatoes (5-6)
        • 15 g sunflower seeds (handful)
        • 9 g pumpkin seeds
        • 1g tumeric (1 tsp)
        • 1.5g ground ginger
        • dash of black pepper
        • 1g garam masala

        Optional

        • pinch of fennel seeds, cumin seeds and thyme
        • 110g organic cucumber (1/3 of a big salad cucumber) (serve chilled slices as a side dish)

        Note

        Now don’t look at the ingredients. Humour me. Just make it.

        An unusually rustic flavour for the morning that’s for sure. But beggars are no choosers, right?!
        Fact is it gives you lots of energy. It’s filling and full of goodness. And best of all - It tastes great, too.
        “Cabbage” might sound smelly horrible. But this dish is lovely!

        If the sweet candida breakfast recipes like porridge don’t yet agree with you I urge you to give this dish a try.
        The sweetness of the cherry tomatoes and the saltiness of the feta just work. I can’t explain it - I was skeptical myself. It is the best healing food there is in my humble opinion.

        Directions

        Step 1
        Heat the seeds & spices briefly in a wok or big frying pan, careful not to burn them.
        I generally drink a cup of hot water before I prepare my breakfast to speed up my metabolism. Have you tried this?
        Step 2
        Meanwhile chop the cabbage and mini tomatoes.
        Step 3
        Spices for Curried Cabbage
        When you can smell the lovely aroma of the toasted seeds and indian spices add some water to the pan so that the bottom of it is covered.
        Step 4
        Add the chopped cabbage and tomatoes to the spice mix stirring so the veg is coated in the spice mix.
        If it isn't you need to add either a bit more water or more ginger spice and a touch of garam masala.
        Step 5
        If you are brave enough eat the curried cabbage with chilled cucumber slices. It's cooling, calming properties make it a popular ayurvedan healing food.
        Take it out of the fridge, chop 1/3 of it of and either peel or wash it.
        Then you only need to slice or chop it and put it aside in a little bowl.

        Also chop the feta. You'll need it in a minute.

        Now is also a good time to reheat some leftover Ginger tea (if making fresh boil slices of a thumbsize piece of ginger in 1l of filtered water for 20 mins - best to start before you make your actual breaky so it can simmer in the background).

        I also take my probiotic with a glass of water and some Chlorella.
        Step 6
        After about 10 minutes of lightly stir-frying the curried cabbage it begins to soften.
        That's the time when you want to add the chopped feta.

        Take 1 medium or 2 small slices of Sesame Soda bread out of the freezer and toast it 2x on the lowest defrost setting, careful not to burn it.
        Step 7
        Within a few minutes the feta disintegrates into a creamy sauce combinig all the ingredients into a thick curry sauce.
        Step 8
        Spread the toasted bread with coconut oil and sprinkle a tiny bit of salt over it.
        Then serve the curried cabbage alongside the chilled cucumber and fresh Ginger tea or Green tea.
        Step 9
        Curried Cabbage Stir-Fry
        I tend to make 3-4 times the amount in one go so I don't have to make it every morning. That works quite well. But you can also freeze a portion and take it out the night before. (Estimate 4-5 table spoons for 1 serving).

        This gluten-free dish is healthier than porridge/ cereal by a long shot. And combined with toasted Sesame Soda Bread a real delight.


          A Breaky Selection without a Pancake Recipe? No way – I love PANCAKES!

          And I’m definitely going to try a whole bunch of different anti candida diet friendly pancakes and will share my best creations here with you.

          Until then here are a few more tasty candida breakfast recipes or shall I say classic breakfast ideas full stop.

          Everyday Pancakes

          So good - you could eat them everyday! Not just a delicious snack for phase 3 of the Candida Diet. Easy to make. Freezes well. Your whole family will love them.

          Ingredients

          • 2 organic or free-range eggs
          • 8oz (250g) wholemeal flour
          • 600ml rice milk (generous pint)
          • coconut oil for frying

          Optional

          • 4 heaped tablespoons desiccated coconut
          • some cold water

          Note

          Now here’s the ultimate Candida Snack or Breakfast for phase 3 of the Candida Diet.

          You’ll love this - It’s Pancakes!
          Didn’t think you’d be allowed to have Pancakes, did you ;-)

          These are perfect. Quick to make. Sweet. Comforting. And ideal for freezing.

          If you do manage to keep some that is, as they are so moreish!

          TOP TIP: Half the pancakes before freezing and put greaseproof paper in between. Then you can take out one frozen pancake at a time and re-heat it in your toaster ;-)

          They make awesome snacks next time you’re in need of a quick pick me up. Just take out of the freezer and put them in your toaster - et voila - Perfect!

          FOR GLUTEN FREE PANCAKES:

            For a gluten free alternative to wholemeal flour you can for instance use this fine brown rice flour, which makes lovely pancakes that are crisp on the outside and soft in the centre.

          But it is rather pricey! For the same price you can actually get a (pack of 4) 24-Ounce Packages of this rice flour which tastes equally as lovely it's just more coarse.

          You might have to adjust the liquid amounts as every flour behaves slightly differently, making the pancake batter more or less sticky...

          Alternatively you can use buckweat flour like I did in my gluten free pancake variation that I show you in Step 5 below. You can easily make your own buckweat flour from organic buckweat groats
          that you mill yourself in a coffee grinder ;-)

          But first of all check out the base recipe for the Coconut Pancakes here:

          ENJOY :-)

          Directions

          Step 1
          Crack your eggs open into a mixing bowl.

          Add the flour and milk, and whisk everything together until you have a smooth batter.
          Step 2
          Then add the desiccated coconut.
          Step 3
          Add more water if necessary. The batter needs to be liquid enough to pour of a ladle rather than stick to it.

          Don’t worry that the water could dilute the taste - the rice milk gives it a beautifully sweet flavour that still remains even when adding water to it.
          Step 4
          Heat half a teaspoon of coconut oil in a frying pan over a medium heat.

          When the oil has melted and the pan is hot, spoon the pancake batter into the pan.
          Step 5
          Buckweat Feta Pancakes
          Cook for 1-2 minutes, turning the pancake over when it gets bubbles on the top and starts to brown on the bottom.

          When both sides are lightly brown, move to a plate or under the grill (if you want to keep them hot)

          FOR A GLUTEN FREE VARIATION - TRY BUCKWEAT PANCAKES: just swap the wholemeal flour for buckweat flour, preferably freshly ground (for extra nutty flavour). These pancakes taste great, too. Fairly sweet, but a bit darker and not as bendy in texture as the wholemeal flour pancakes. In the photo you can see one of my buckweat pancake versions with feta and basil (which taste lovely, too!)

          …………………………………………………………………………………………………………………………………..

          Hearty Candida Breakfast Recipes

          Hearty Breaky

          German – or Dutch-Style Breakfast

          If you feel like eating something salty you could have some Sesame Soda Bread with butter and slices of turkey, ham, prosciutto, pate, bean spread or tuna spread.

          A boiled egg and some little cherry tomatoes and a couple of radishes would make this complete. I guess you could call this a German or Dutch-style breakfast – minus the lovely Gouda cheese of course ;-)

          …………………………………………………………………………………………………………………………………..

          Cooked Breakfast

          Full English Breakfast If you are very hungry you could also have a “Full English” breakfast – meaning sausages, potatoes and tomatoes.

          It’s ok as an occasional weekend treat. But due to its high fat content, the unhealthy frying methode and the additives it’s not recommended as a regular candida breakfast.

          WATCH OUT: Even the gluten free sausages generally have sugar and vinegar added to them.

          And veggy sausages are not any better for Candida Sufferers as they are often made from mushrooms which are not ideal on an anti candida diet.

          …………………………………………………………………………………………………………………………………..

          Kedgeree – One for fish lovers!

          Kedgeree A much healthier cooked breakfast is Kedgeree – have you heard of it before? It’s basically white poached fish pieces mixed with brown rice and boiled egg – Not exactly quick to make, but very satisfying and filling.

          …………………………………………………………………………………………………………………………………..

          Omelettes & Eggs in all shapes and disguises

          The Candida Diet also allows you to eat eggs to your hearts content. Whether boiled, poached, fried or prepared in the oven…

          There are a million palatable ways to enjoy eggs, hence I feel I ought to mention them amongst all the other candida breakfast recipes here.

          Omelette

          For instance this is one of my breakfast & lunch staple dishes – omelette with green pepper and leek, pine kernels, salad.

          (In this case spinach, watercress and cherry toms salad and green juice (chlorella & spirulina powder added to a glass of water with a dash of freshly squeezed lemon juice.

          …………………………………………………………………………………………………………………………………..

          Vegetarian/ Vegan Cooked Breakfast Options (gluten free)

          “Home made Baked Beans” with a rich tomato based sauce is a fantastic alternative for vegetarians & vegans. You can quickly make one with cannelini beans, cherry tomatoes, tomato puree, salt, pepper, cayenne pepper and a pinch of garlic. Tastes great with fresh/ steamed spinach or basil.

          Breakfast Beans

          Another one of my favourite vegetarian/ vegan candida breakfast recipes is this dish: “Breakfast Beans” – made from butter beans, leek and red onion, ligthly prepared in a wok with sesame oil and spices – yum!

          Breakfast Beans

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          Lots of Food for thought for you :)

          If you have a few recipes up your sleeve yourself feel free to add them in the coments below.

          Likewise if you experiment with different spices, amounts, ingredients… it would be lovely to hear your ideas and suggestions,too.

          So, tell me: What are YOUR favourite candida breakfast recipes?