So pretty, isn't it? This was actually the result of my need to use a few things in the fridge that might otherwise go bad if I didn't figure something out... soon!
I've been on a Candida-killing diet for the last three weeks (without cheating - YAY, me!). That means no sugar, no grains, no alcohol, no vinegar. No sugar means none. The only thing I can use is stevia, because it actually comes from a plant. No grains means: no flour, no corn... That's a hard one.The vinegar might sound easy, until you realize that vinegar is in almost EVERY salad dressing, and that's pretty much all I eat! Salad! Luckily, I CAN have organic apple cider vinegar, so I make do with that.
Well, mayonnaise and mustard both have vinegar, too, so I have to make my own with lemon juice. So I used my mayo recipe in this slaw. If you choose to remake it, you can use regular mayo with probably 1-2 tablespoons of lemon juice and a pinch of ground red pepper.
The flatbread recipe came from a need for something carb-y, but without wheat or corn. It's very simple!
SEARED YELLOW FIN TUNA WITH ASIAN SLAW
& SPINACH ALMOND FLATBREAD
2 tuna steaks, approximately 6 ounces
olive oil or grapeseed oil
In a skillet over medium heat, warm 2-3 tablespoons of oil. When it is hot, sear the tuna by cooking 3-4 minutes on each side, then make sure to sear the edges. Salt and pepper to taste.
1/2 head purple cabbage, thinly sliced
2 medium carrots, grated
1/3 cup diced onion
1/2 -3/4 cup chopped fresh cilantro
2-3 tablespoons ginger, minced
2/3 cup fresh mayonnaise (recipe below)
1 teaspoon Asian five-spice seasoning
1/2 - 3/4 tsp ground red pepper
salt to taste
Gather all ingredients in a large bowl and mix well. Refrigerate before serving.
1/2 teaspoon ground mustard
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 cup unrefined sunflower seed oil (or olive oil)
In a blender or food processor, blend egg, lemon juice, salt and pepper for about a minute. While processor is still running, stream oil until mayonnaise thickens. Add more salt and pepper to taste. Refrigerate to set.
Spinach Almond Flatbread:
2 cups almond flour
1 tbsp olive oil
1 tsp salt
1 packed cup chopped fresh spinach
Preheat oven to 350 degrees. Mix all ingredients well. Flatten (to about 1/4") onto a well-greased cooking sheet. You may have to wet your hands to be able to flatten without the batter sticking to your hands. Bake about 15 minutes.
This "I'm Losing It" page is where this Kitchen Psycho keeps all her great diet, or for that matter, ANYTIME, recipes! Check back often!