Rutabaga Fries

Rutabaga fries are by FAR one of the yummiest things to eat on the Candida diet (or to eat in general). 

Necessary items:
A big freaking knife
A baking sheet
A cutting board (optional)
A flipper thing (some people call it a spatula but I'm pretty sure that's wrong)
Muscles (rutabagas are tough little buggers)

Ingredients:
A rutabaga (more specifically, half of a rutabaga)
Olive oil (You can use coconut oil too, I'm usually just too lazy to melt it)
Curry powder (I highly suggest this, but it's not necessary. Also, get it without MSG.)
Salt (I use Pink Himalayan Sea Salt, whatever kind you've got is fine)
Cayenne (optional)

Serves: 2 people who love eating, 3 people who kind of enjoy it
Time: 20ish minutes

Instructions: Put your oven on broil. Put rutabaga on cutting board and cut it in half with your big freaking knife. (This is where your muscles come in). Preferably, don't watch someone else cut up the rutabaga... you will think they are going to sever a body part.

After the rutabaga is cut in half, place it flat side down and cut off the outer (sometimes waxy) layer. Continue removing the outer layer until the outside is the same color as the inside of the rutabaga.

Now, cut the rutabaga into fry shapes. I prefer to make mine thinner than normal fries because rutabaga can take a while to cook and I usually want to eat as soon as possible.

At this point in time you can cut up the other half of the rutabaga if you're serving more than 2 people. Otherwise, put it in a plastic bag and plop it in the fridge.

Next, place your fries on the baking sheet and pour some olive oil on top of them. I like to mix the fries around with my hands to make sure they are all covered in oil. They don't need to be drowning in it. Just enough to cover them.

Next, wash your hands. 'Cause olive oil is freaking slippery.

Now sprinkle curry powder, salt, and cayenne (if you like it hot) on your fries.

Place fries in oven and cook them until they look done. (I'm so good at being specific). I wish I could give you a more concrete cooking time, but I have used different ovens and they have all taken different amounts of time to cook the fries. Whatever you do, just KEEP AN EYE ON THEM. You don't want to burn your masterpieces. Once the top of the fries look cooked, use the flipper thing to flip them over.

(If you're really looking for specifics, my guess would be to cook them for 5 minutes, flip them, then keep checking every minute or so to see if they are done.)

When fries are done, they'll be a bit softer, kind of like the consistency of French fries. Cooked fries are a little darker in color than raw fries. Feel free to sample a fry or two as they are cooking if you're not sure if they are cooked. If your sample tastes amazing, they are done!

Remove fries from oven (don't forget to shut the oven OFF now. I know you'll be distracted because you'll wanna mau down on the yummyness before you). Put your fries on a plate and NOM!

(The above picture has rutabaga fries AND sweet potato fries AND they are kinda burned AND they are delicious. Note: Sweet potato fries aren't allowed on the strict Candida Diet but are damn good to eat when you start reintroducing new foods!)

Super Sue's Stuffing

This stuffing is gluten-free, low-carb, and absolutely INSANE. It tastes so good- it is so satisfying- I don't miss regular stuffing. AT ALL.

(Plus, my mom created it so you know it's gonna be good.)

Necessary Items:
Big skillet with cover
Flipper mover thinger that some people call a spatula
Knife
Cutting board
Baking dish with cover

Ingredients
Olive oil (extra virgin if you have it)
1 onion
2-3 cloves garlic
3-5 sticks celery 
1 head cauliflower (or two 16oz. bags of frozen cauliflower)
3 handfuls of kale
1 apple (my mom likes using Cortland... Omit apple if you're on the Candida Diet or if you want fewer carbs)
Poultry seasoning
Curry
Turmeric
Pepper
1/2 cup or so of water
2 eggs
Sea salt (optional)
Butter to taste (optional)

Instructions:
Put your skillet on medium-ish and add a few tablespoons of olive oil to coat the bottom of the pan. Chop up your onion and add it to the skillet.

Now, you're basically just gonna chop up each item on the ingredient list, in order, and add it to the pan as you go. For example, after the onion, you cut up the garlic and add it to the pan. Then you cut up the celery and add that to the pan, stirring as you go.

After you're done adding the apple (and all the other veggies), it's time to add your spices. Now, my mom is not really the kind of chef that measures anything, so I would suggest shaking your spices just enough so that they lightly cover the heap of vegetables you've got going on. I took a picture of what it looks like so you can kinda see what I mean:

After you are done adding your spices, pour in about 1/2 cup of water and cover the skillet so it'll all steam. Sometimes my mom adds a couple tablespoons of butter at this point, but you could add more olive oil if you prefer.

Once your veggies have cooked for a while, add your eggs and mix it all around. It should look something like deeeez:

After the eggs have cooked with your veggies a bit, you are ready. Ready for what? Ready to stuff your delicious turkey or chicken with this incredible stuffing.

Often, my mom just roasts veggies and chicken thighs in a big pan with a little bit of water and tops it all off with this stuffing before covering it and putting in the oven. And it's amazeballs.

Cooking the stuffing with the chicken/turkey helps it absorb some of that yummy birdy flavor. However, if you're a vegetarian or just want this stuffing straight up, you can put it in a covered baking dish in the oven and roast it at 350° for a while (you may want to add a little more water... also roasting some veggies like rutabaga and cabbage would be good with it). My guess is that it'll take 30-45minutes- maybe longer if you add veggies- but check every 10-15 minutes to make sure nothing's burning.

And there you have it! The most delicious, low-carb, gluten-free stuffing out there. Seriously, all of my friends and family who have tried this love it. My mom said she's gonna keep making stuffing this way, even if she doesn't have to, because it is 100% as satisfying and 100% tummy-friendly.

Now go try this STUFF (pun intended) for yourself! :)