Good Monday Morning, kids! I’m back & like I promised, I have a new, tailored, just for me, yeast detox plan.
As you read, push play & listen to my new theme song! There ain’t no mountain high enough that is gonna keep me from my goal!
Over the weekend I read SO much information it made my head spin! Some stuff was junk, some was stuff I already knew & some stuff was really helpful! I took the best of each bit of information I read & made a yeast detox plan for myself that I think is going to work really well.
Here is What I Learned
Thankfully last week was not a total loss. I did do some things right. And I did notice a difference in how I was feeling over all. But this week I need to cut out all the starches; no potatoes, no rice cakes, no brown rice. And I shouldn’t be eating peas since they are one green veggie that has quite a bit of sugar.
I can, however, have butter which I thought I couldn’t have before, lemons, limes & sour cream! But what good is sour cream & butter if you have no potato to put it on? Well, I am allowed red skinned potatoes, but only once this coming week.
And I already knew I needed supplements. If you really want to clean your digest track, gut & colon of yeast molecules & spores they are a necessity. You won’t be doing much good if you don’t use some sort of supplement plan. What I didn’t know is you need to have a rotating supplement plan. So I am taking 2 different rotations of supplements. The 1st set I am taking this week & the 2nd set I will take next week.
This weeks rotation:
DIDA Clear is a sort of multi-supplement. It contains garlic, carprylic acid, undecylenic acid, grapefruit extract & lactobacillus acidophilus. All of which are needed to kill the yeast fungus & their spores! I take 2 capsules twice a day, which is a heavy dosage, but that is what is needed in the beginning. If I start to feel like I have the flu, that means I am having die off symptoms & just need to back down my dosage.
Olive Leaf is the other supplement I am continuing to take, but like I mentioned on Facebook, I need to up the dosage. I will be taking 2 capsules 3 times a day.
Maca Root is the 3rd supplement I will be taking. It isn’t for yeast detox per say, but it helps with energy. I’ve taken Maca Root for years to help me with my extreme fatigue & already know it offers a great afternoon pick me up, instead of Pepsi, like I used to use.
The 2nd round of supplements is Colloidal Silver, Psyllium Husks & Oil of Oregano. I will talk more about each of those next week.
My Meals for this Week:
This week I am cooking from the cookbook: Robin to the Rescue by Robin Miller. She was on Food Network for awhile. Not sure if she still is, but I love her cookbook!! Tons of fast, but really yummy, & what I would consider, “fancy” meals!
(back tracking because I got back on track yesterday!)
Breakfast: skipped it. SHAME ON ME! But sometimes I’m just not hungry in the morning & coffee is all I need.
Lunch: I took left over roasted chicken, topped it with salsa mixed with mashed avocado. It was delish & I have enough left over for today’s lunch!
Supper: Flank Steak with Ancho-Honey Mayo:
One 1 1/4 lb Flank Steak
salt & freshly ground pepper
1 tsp garlic powder
1/2 c. mayo; subbed sour cream because I cannot have mayo, & it was fantastic!
2 tbls. honey
1 tsp ground ancho chilies; we don’t have these in our store, so I used green chilies. No clue if this is a comparable substitute or not because honestly, what the heck is an ancho chili?
2 tbls chopped fresh cilantro; MKB hates cilantro, so I used fresh chopped parsley.
*Don’t ya love how I follow a recipe! 🙂
Preheat broiler. Line a baking sheet with aluminum foil.
Season steak with salt, pepper & garlic powder
Place under broiler for 5 minutes, each side. Remove & let set for 10 minutes before cutting into 1/4″ thick slices.
In a medium bowl, whisk together mayo, honey & ground ancho….or whatever substitutes you came up with. 😉
Top steak slices with sauce & fresh cilantro, or parsley just before serving.
Since I can’t have most potatoes or bread, I am trying to make my veggie sides as interesting & fun as possible. I hit a homerun first time out!
Side: Roasted Tomatoes, green beans & olives
Coat a baking sheet with olive oil
slice tomatoes & olives in half, place on baking sheet (any olives will work, I used California Green Ripe)
Toss green beans onto the sheet
Drizzle with olive oil & salt & pepper to taste (I used seasoned pepper, no salt because the olives were salty enough)
Put in a 350 degree oven for 15 minutes. I go a little longer because we like them reaaally roasted.
This was an awesome meal!! It was seriously the best thing I’ve made in a long time! The meat & the veggies were so equally good, I didn’t know which to shove in my mouth next! MKB piled his veggies on his meat so he didn’t have to decide! Ha, ha!!
Breakfast: back to the pomegranate oatmeal & hot lemon water. Really gonna try & stay away from the coffee this week!
Lunch: Chicken & salsa/avocado mix
Supper: Mulligatawny Stew
2 c. instant rice (omitting)
1 tbls olive oil
1 c. chopped onion
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced (additional garlic to my diet will do nothing but help me!!)
2 tsp peeled & minced fresh ginger (1st time I’m cooking with fresh ginger! I’m excited!)
1 1/4 lb boneless chicken breasts, cut into 1″ pieces
1 tbls curry powder (great seasoning to chase away the yeast!)
3 1/2 c reduced sodium chicken broth (I made my own from the roasted chicken carcus!!)
1 14 oz. can unsweetened coconut milk (GREAT to heal you of anything!!)
1/4 c. chopped fresh cilantro (using parsley again)
salt & pepper to taste
Cook rice according to directions
Heat oil in a large saucepan over medium-high heat. Add the onion, carrots, celery, garlic & ginger. Cook until veggies are tender, about 3 minutes.
Add chicken & cook until golden brown. Add the curry powder, stir to coat & cook for 1 minute longer.
Add the broth, bring to a simmer, & continue to simmer until the chicken is cooked through, about 5 minutes.
Add the coconut milk & simmer for another 2 minutes.
Remove from heat, stir in cilantro & season with salt & pepper. Spoon stew over rice in bowls, if you’ve made the rice.
Side: Not sure what side I will use tonight since this is a stew. We usually have some sort of bread with a soup/stew & THAT is out this week. Sooo, when I decide, I’ll leave the recipe on my Facebook Page. 😉
My snacks will be pretty much like last week, minus the rice cakes. And what about the wine?? I really shouldn’t, but I’m not going to say “no” completely. The supplements I am taking help me to digest the sugar in the wine better, so if I’m really jonesing for a glass, I’m not going to deny myself a glass or two.
Sorry this is such a long post, kids. But I learned a lot this weekend. Most of all, you need to go back in time. Back to before people cooked with margarine & other fake products. Most of my research led me to kitchens of the 1920’s & earlier. This is a time when people were also using Colloidal Silver to treat chest ailments, as well as many other diseases, since penicillin hadn’t been invented yet! Colloidal Silver was quite affective, but once penicillin came on the scene in 1928, Colloidal Silver was long forgotten. That is why it is being used in my detox. It works to rid the body of not only yeast, but many other infectious “bugs”! We actually use it during cold & flu season to stave off those nasty bugs! Nothing we have tried works better!
As a new addition to sjb, I am going to leave you with a “Short Cut” from my 1950 Betty Crocker Cookbook:
If you feel tired, lie down on the floor on your back, put your hands above your head, close your eyes, and relax for 3 to 5 minutes. 🙂 REFRESHING!
Love ya, kids!