You might have seen a few articles here and there on my blog talking a little bit about a Candida Cleanse Diet that I sometimes recommend to clients, where to find the ingredients for it, and a few recipes to make while you’re on it. It provides excellent results, and can be so effective it shakes crud out of your body that you had no idea could even be in there. (ew).
However, it can be a big challenge coming up with a fun meal to have while still maintaining the recommended dietary parameters of the cleanse.
I’ve done my fair share of cleanses…and I’m always glad to have done it…when it’s all done. But part way through, I usually realize that I am eating the same 5 things every day and have entered the cleanse rut (*gasp*), where I have literally no ideas of what to make and food in general just makes me sad.
I’m going to share a new recipe that can be tailored to fit practically any cleanse, and is perfect to bust your cleanse-induced food rut! (it is particularly handy if you have a Naturopathic Doctor who likes to have you combine cleanses….*sigh*!)
3 tips for how to rut-bust your cleanse:
- Brainstorm “can have” food. If you get a list of “don’t eat this” food…it can be hard remembering what other food exists. Write it down (seriously). Come up with meal ideas that you like…you will be glad that you did when you come home and are afraid that you’re going to have to eat plain carrots for dinner. (This one has saved me several times).
- Make “snack attack” packs. Whatever you do DON’T wait until you’re hungry to start to make food. Have things on hand that you know that you can pull out and eat for a snack when you’re hungry so that you don’t just despair and eat something that isn’t ok for your specific cleanse (hummus and carrots, soy-nut butter and celery…they will help you to get through!)
- Get creative! Never tried that quinoa hot cereal? Now is your moment! Never tried to roast an eggplant? Read a tutorial(trust me) and do it! ( I found out the difficult way that eggplant can be delicious and smooth…or weird and foamy.) Not sure about zucchini “noodles”? Give them a try. Everything tastes 100% better when you’re on a cleanse…like your body is celebrating that you found something edible to have that is ok to eat! Not sure how to use collard greens? Keep reading! They are the star of the article! (Don’t be worried…they taste really nice).
Spiced Chicken, Butternut Squash and Quinoa Collard Wrap
Prep time: 20 minutes
Cook time: 30-40 minutes
- 3 chicken breasts
- 4-5 small/medium cooking onions
- 1/2 tsp – 1 tsp. Chipotle pepper (ground)
- 1/4 tsp. Paprika (ground)
- Salt and Pepper to taste
- 1 medium Butternut squash (peeled, seeded and diced)
- Olive oil
- 1 tsp Rosemary
- 2 Bell peppers
- 2 cups cooked quinoa
- 1 bunch Collard greens (washed and de-stemmed).
- Toppings: tomatoes, avocado slices, hummus.
- Slice the onions thinly and layer them on the bottom of a heavy, lidded pan (I used a dutch oven), and then lay your chicken on top of them.
- Mix together the Chipotle pepper, paprika, salt and pepper and sprinkle it over the chicken.
- Cook the chicken over medium heat, covered, for 20-30 minutes, until a meat thermometer confirms that it is done.
- While the chicken is cooking, lay your diced squash on a baking sheet, drizzle it with olive oil and then sprinkle it with the rosemary, and some more salt and pepper. Toss the squash to coat it thoroughly.
- Bake the squash in the over for 35-45 minutes at 375F, turning it over at the halfway point.
- Cook the quinoa (I use 2 cups of water, boiling, and then add 1 cup of rinsed raw quinoa). (It takes about 15 minutes to cook).
- Prepare all of your toppings. (I usually put them all in dishes so that everyone can make a wrap that they like at the table. You can always include your favourite sauces in the wraps as well).
- When the chicken is cooked, I like to dice it into manageable pieces and service with some of the onions (if you like those. I do!)
- Wrap all of it up in your collard greens and enjoy!
Collard greens aren’t bitter, and they hold together so well. They don’t rip when you try to wrap them, but you also don’t need a jaw of steel to eat them. They are perfectly made for wraps! Until now, I had been afraid of them in the store…who knew what a collard was?! (Unless you’d heard about them in the Veggie Tales theme song…) But they were a happy discovery, and a new kitchen staple. You can pretty much put whatever you want in them. If you’re feeling extra daring, you can even stuff them with your roasted eggplant….*high five* multitasking!
(I also tried these wraps with lemon and basil chicken, and it was so nice as well! If you’d like the recipe for this style of chicken, let me know and maybe I will be able to do a post on it!)
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Thanks for stopping by! Let me know in the comments below what your favourite food discovery has been!
Take care, and have a great day!
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