Candida Diet Meat Recipes

Below are a bunch of candida diet meat recipes that have little if any bad candida diet foods in them You may notice a tablespoon or two of things that should be avoided but in these amounts it will not hurt you. Most of them are things like cornstarch or a little flour that are added to give a little consistency to the sauces. If there are any sugars you can easily substitute with xylitol, which is also anti-fungal.

30-Min: Lamb Grill For Two Recipe

Yield: 2 Servings

1 Tbls low-sodium soy sauce
2 tsp sesame oil
1 green onion,chopped
1 garlic clove,minced
2 tsp gingerroot,minced
1/4 tsp pepper
4 lamb loin chops (8 oz)
1 salt

In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes.

Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste.

Serve with sauted zucchini slices and sweet potatoes.

Basil-Grilled Loin Chops

Yield: 4 Servings

8 lamb loin chops
1 Tbls dijon mustard
1 Tbls balsamic (or red wine
-vinegar)
2 garlic cloves,minced
1/4 tsp pepper
1/4 c olive oil
4 tsp basil leaves,slivered,fresh

Use fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish. In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil.

Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking.

Bastille Day Grilled Lamb With Rosemary

Yield: 4 Servings

1 lg clove garlic,minced
1 Tbls fresh rosemary,minced
1 Tbls olive oil
2 tsp white wine vinegar
2 tsp dijon mustard
1/2 tsp salt
1 1/2 lb leg of lamb*
1 black pepper,Freshly Ground

*Brought to room temperature. A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use. The larger flap (sirloin) can be grilled. The smaller one is excellent to use for kebabs. If you're cooking for a larger group, use the entire leg.

1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees and line jellyroll pan with aluminum foil.

2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. Rub over entire surface of lamb. (Can be done as long as 12 hours ahead of time, if desired.)

3. Place lamb on grill or baking sheet and sprinkle generously with ground pepper. Grill or bake until it registers 120 degrees on an instant reading thermometer for rare, 22 to 25 minutes; or longer as desired. Let rest for 5 minutes before slicing.

Broiled/Grilled Caribou Steak Recipe

Yield: 6 Servings

6 1/2 thick caribou steaks
1 bacon fat (or lard)
1 basting sauce
1 1/2 c red wine
3 T oil
1/8 t ginger,Ground
1 ds hot pepper sauce
1 salt and black pepper

Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat

Char-Grilled Kangaroo Kebabs & Smoked Eggplant

Yield: 6 Servings

1 1/3 lb kangaroo fillet,trimmed and -,Cubed
2 t coriander seeds,roasted and -,Ground
1 t black pepper,freshly ground
2 medium-sized eggplants
1 t garlic cloves,minced
1 2/3 T lemon juice
1 T tahini
1/2 t sea salt
1 3/4 oz yoghurt,plain
2 t parsley leaves,chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree.

Serve immediately.

Easy Grill Roasted Prime Rib Recipe

Yield: 1 Servings

1 12 to 15 pound capless prime
1 rib (aka export rib),Bone In
1 c kosher salt
1 c coarse black pepper,Cracked

Rub the prime rib all over with salt and pepper. In a large kettle grill, start a fire well over to one side. When the coals are well lit, place the rib on the grill grid on the side opposite the coals, being careful that no part of the rib is directly over the coals. Put the lid on the kettle with the vents 1/4 open.

Cook for approximately 2 hours, adding a handful of fresh charcoal every 30 minutes or so. At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118 F for very rare, 122 F for rare, 126 for medium rare, and so on, adding 4 F for each degree of doneness. Allow to rest for 30 minutes before slicing.

Entrecote Bercy (Grilled Beef Steak)

Yield: 2 Servings

1 2 6-8 oz each sirloin steak
: salt and pepper
6 TB unsalted butter -- softened
2 ts parsley -- minced
2 ts chervil -- minced
2 shallots -- minced

Sprinkle both sides of the steak with salt and pepper. Grill over a hot fire. While it is cooking, mix--over very low fire in a small pan, with a fork--the butter with the chopped herbs and shallot until creamy.

Just before serving, place half the butter on two hot serving plates. Place the cooked steaks on top and the rest of the butter on the top of the steaks.

Serve very hot.

Grill Broiled Sirloin Steak Recipe

Yield: 1 Servings

1 beef sirloin steak,cut
1 1-inch thick
1 salt
1 pepper

Place steak on grill over ash-covered coals so the surface of steak is 2 to 3 inches from the heat. Broil at moderate temperature. When one side is browned, turn, season and finish cooking on the second side. Turn and season. A steak cut 1 inch thick requires 18 to 20 minutes for rare and 20 to 25 minutes for medium.

Grilled Butterflied Leg Of Lamb

Yield: 6 Servings

4 lb leg of lamb, butterflied -(approx)
2 t salt
2 garlic cloves, chopped
1 c olive oil
2 lemons, juiced
1/3 c tomato paste
2 t rosemary
1/2 t black pepper, ground coarse
1/2 t marjoram
1/2 t oregano
1/2 t savory

Have the butcher butterfly the leg of lamb, or do it yourself. Combine all remaining ingredients in a glass, enamel, stainless, or plasticcontainer and beat with a whisk or fork until combined. It takes a few minutes.

Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.

Grill outside, or broil inside at about 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade. Serve sliced thin (hot) with the rest of the marinade, heated.

Grilled Dove

Yield: 4 Servings

12 dove breasts
2 garlic cloves, crushed
4 T butter, Unsalted
1 salt & pepper, To Taste

In a saucepan, heat the butter and saute the garlic until it is translucent. Allow to cool.

Pepper and salt the breasts. Place the breasts on the hot grill and brush them with the garlic butter. Don't skimp on the butter, dove breasts are very lean. Baste every minute or so. Turn the breasts after 3 to 5 minutes and grill and baste for another 1 to 2 minutes. This is a very simple and delicious recipe.

Grilled Game Hens With Yogurt & Spices

Yield: 4 Servings

2/3 c plain yogurt
2 cloves garlic, minced
1 piece fresh ginger,about-1-inch square, minced
1 hot green chili, minced
1/2 t coriander, Ground
1/2 t turmeric
1/2 t salt
4 cornish game hens

1. Combine all ingredients except hens. Transfer to a large plastic food bag. Rinse hens well; pat dry. Add hens to bag with yogurt mixture and seal tightly. Refrigerate, turning several times, 12 hours or overnight.

2. Prepare a medium-hot charcoal fire for indirect cooking. When the coals are covered with gray ash, carefully move them to the sides of the grill; position a drip pan in the center. Put cooking rack in place. Place the hens on their side on the rack over the drip pan. Grill, covered, turning once, until the juice from the thigh runs clear, 25 minutes.

Grilled Garlic Shrimp

Yield: 1 Servings

1 1/2 lb large shrimp (approximately
1 ) salt & pepper
1/2 c mixed herbs (basil-tarragon,oregano)
1 sm clove garlic, minced
1/2 t shallots, minced
3 T extra virgin olive oil

Preheat oven to 350! F. Peel shrimp and sprinkle with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp. Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2 minutes or until pink on each side. Bake at 350! F for 2 minutes until blown.

Makes 6 servings.

Grilled Marinated Spicy Ribs

Yield: 4 Servings

1 large cooking onion
1 or 1/2 spanish onion
4 garlic cloves
2 T red wine vinegar
1 T cumin seeds
1 t red pepper flakes
2 t leaf oregano, Dried
3/4 t salt
1/4 t cayenne pepper
2 racks pork back ribs, about 1 to 3 1/2 lbs.

1. Cut onion into wedges and place in a food processor. Add garlic, vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl until onion is very finely chopped, stopping to scrape down sides as necessary.

2. Spread both sides of ribs with onion mixture. Place ribs in a resealable plastic bag or flat dish. Close bag or cover dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs once during marinating time. 3. When ready to cook, oil grill and preheat barbecue. Set barbecue temperature to medium or medium low.

Barbecue with lid down or loosely covered with foil, turning once or twice, until deep golden with slightly singed areas, about 50 to 60 minutes. If ribs are browning too quickly, move to a cooler part of grill or reduce heat. For appetizers, serve individual ribs.

Grilled Moroccan Lamb Sausage Recipe

Yield: 4 Servings

1 1/3 lb lean lamb, ground with 2/3 lb lamb, pork or beef fat
2 T water
1 1/2 T garlic, Minced
2 T fresh cilantro, Chopped
2 T fresh parsley, Chopped
2 T paprika
1 1/2 t cumin, Ground
1 1/2 t coriander, Ground
1 1/4 t cinnamon
3/4 t cayenne pepper
1 1/4 t salt
1/2 t pepper, Freshly Ground
2 feet hog casing
2 T olive oil, optional
1 lg green pepper, optional
2 md onions, optional

Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties.

Preheat grill or broiler.

If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil 3 to 4 minutes on each side until cooked through. For lozenges, brush with oil and cook 3 to 4 minutes on each side. For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat. If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings.

Grilled Turkey

Yield: 1 Servings

On a large Webers (round, covered, charcoal grill):

Picking the turkey:

Get a flat one otherwise the top of the turkey sticks to the'underside of the cover. This is only a problem with the 14+ lb. size turkeys. Make sure it is not selfbasting. Fresh is best.

Get the charcoal to the greying over stage, shift half the coals to one side, the other half to the other side, put a foal drip pan down the center (you can use drippings in this pan for the gravy, but a lot will burn away).

Do NOT stuff the turkey other than a few onions or garlics. Slather the turkey up with vegetable oil and season (salt/pepper). Loosely truss up the legs. Put on a poultry rack.

Put the turkey in the rack in the center of the grill over the drip pan. Cover the grill. Add 23 coals per side every half hour. Cook 1113 minutes per pound (eg. 132156 minutes for a 12 pound turkey). You can add wood chips for smoked flavor if desired to the coals just before you put the turkey in. Add more as time goes on. The turkey meat comes out absolutely moist as moist can be, even the white meat. You may want to foil protect the wings if they start to look a little *too* golden brown towards the end of the cooking.

Grilled Turkey Fillet Recipe With Cilantro Butter

Yield: 8 Servings

4 turkey breast fillets --
1 lengthwise, Halved
1 cilantro butter
1 south-of-the-border salsa

1. Prepare a charcoal fire; lay turkey fillets diagonally across grill bars. When fillets are seared, lift them and set back on grill along opposite diagonal. When diamond pattern appears on the surface, turn fillets over and sear diamond pattern onto other side.

2. Grill 5 inches from heat, brushing both sides of fillets with Cilantro Butter, about 8 minutes.

3. Serve dotted with remaining Cilantro Butter and accompanied with salsa.

Grilled Veal Chops

Yield: 4 Servings

4 veal loin (or shoulder -chops)
1 cut about 3/4 inch thick
1 salt and, Freshly Ground
1 black pepper
1 marjoram (or thyme)
1 olive oil
1 lemon juice

Place the veal on a platter and sprinkle lightly with the seasonings of choice. Drizzle the olive oil over the veal, using about 1/2 ts for each side of the chop. Sprinkle with vinegar or lemon juice. Place 3 to 4 inches over a hot fire and grill until browned. Turn and brown the other side. Total cooking time will be about 8 minutes. Do not overcook or the veal will be tough.

Grilled Yucatan Pork Chops

Yield: 4 Servings

1 cn (7-oz) ortega green, Diced-chiles
2 T olive oil
1 T chili powder
1 t cumin,Ground
1 t garlic, Minced
4 (8-oz. ea) pork chops
1 pineapple salsa (recipe-below)

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic. Rub onto both sides of pork chops. Cover: chill at least 1 hour. Grill or broil cooked pork chops for 6 to 8 minutes per side or until done. Serve with Pineapple Salsa.

PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-oz.) can crushed pineapple, drained; 1/2 cup EACH diced red pepper and chopped green onions; 2 tablespoons chopped cilantro or parsley; and 1 teaspoon lemon juice. Let stand 1 hour to blend flavors.

Spicy Grilled Steak Recipe

Yield: 6 Servings

2 lb beef boneless sirloin steak - (1 1/2,-inches thick)
1 1/2 t pepper, Coarsely Ground
3/4 t caraway seeds
3/4 t turmeric, Ground
1/4 t cardamom seeds, crushed

Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean). Mix together remaining ingredients.Sprinkle on both sides of beef and lightly press into beef.

Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces.

Grilled Steaks With Lemon-Herb Merinade

Yield: 1 Servings

8 1 1/4 inch t-bone or
-porterhouse st,eaks
1 lemon-herb marinade


Place steaks in a large baking dish. Pour marinade over. Let stand 25 minutes at room temperature. Prepare barbecue (high heat). Remove steaks from marinade. Season with salt and pepper. Grill to desired doneness, about 5 minutes per side for rare.

I hope you have found these candida diet meat recipes helpful. If you would like to add one to the list send it to me in an email and all post it for your fellow candida sufferers.

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