Egg Foo Young Wraps

My younger bro loves egg omelets so thought I'd treat him to one of his favorite versions, Egg Foo Young, and make me a more candida-friendly version. Lucky us, because our cousin delivers every so often his wonderful farm-raised eggs! We know what those chickens ate (no meat-waste and such in the feed!) and that they are truly free-range. Many "free-range" chickens have been impressed as chicks not to venture out of the coop, so when they are more mature, they won't venture out ... and thus in places where the doors of their containment centers are opened, but of course the impressed chickens don't venture out, those eggs can 'honestly' be labeled as "free range". Humph!

Anyway, I kind of put together a foo young sauce for me but this is one time when I wish I could add soy sauce. It just isn't the same without it.

Omelets (makes 2)

4 eggs

garlic powder

Italian seasonings

sea salt

Egg Foo Young Sauce

3-4 tablespoons coconut oil

1 medium onion, sliced

4 cloves garlic, sliced or minced

1 large chunk ginger, minced

3 stems bok choy, sliced on a angle

1 wedge cabbage, thinly sliced

1 small yellow squash, sliced

1 baby carrot, sliced very thinly (for color)

4 pea pods, sliced very thinly (for color)

garlic powder (optional)*

thyme powder

rosemary powder

sea salt

Oops, the omelets were a bit overstuffed ... not so attractive but tasty enough.
(Asian food really needs soy sauce.)

This is the non-candida version I made for my family. They said it was very tasty, and my bro was
more than delighted to pack the two extra ones for his lunch boxes for the next two days. That's quite the compliment.

My candida-friendly version VS the non-candida friendly

My Egg Foo Young Wrap was so overstuffed it fell to bits. Tasted OK though.

My bro's Egg Foo Young Wrap ... and his starchy corn.

[This recpe was also made in 2012 summer and written up shortly after returning to Korea. Since, I have virtually quit eggs and meat (fish), I feel a great lightness after my meals ... and it's an exhilariting experience to compare the BEFORE and the NOW!]

Comments

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean: Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health. Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

Gluten-free Cream Puff Pastries

adapted from Chocolate Profiteroles in Desserts: Mouthwatering Recipes for Delectable Dishes (1997) Cream Puff Pastry 1/2 cup quinoa flour 1/4 cup white rice flour 1/4 teaspoon sea salt pinch of cardamom 6 tablespoons coconut oil 3 eggs 3/4 cup water 1. preheat over to 350F 2. Sift dry ingredients together 3. In medium saucepan, bring coconut oil and water to a boil. Remove from heat and add in dry ingredients. Beat for 1 minutes until mixture starts to pull away from the pan. Put over low heat and cook mixture together for 2 minutes, beating constantly. Remove from heat. 4. Beat one egg in a small bowl and set aside. Add remaining eggs, one at a time, to the mixture. Mix well then add beaten egg gradually. Dough should be smooth and shiny and fall by spoonfuls on a greased cookie sheet. 5. Drop by tablespoons (x12) on a sprayed cookie sheet, well spaced. Bake 25-30 minutes until pastry has risen and browned. 6. Turn off oven and let puff. Cool with door cracked. [Oops! I opened t...

Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included. Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar - so sto...

Latesttopmusic

Search This Blog