Can I be totally honest?
I’m a little lost on the road to optimal health at the moment.
I know eliminating sugar, reducing carbs and even avoiding grains have helped me improve drastically over the last couple of years. I’m much better than I was. In fact, the me before I became so aware of how much food affects health, would say I’m fine.
No more whole body yeast infections, the most troubling skin issues are tamed, no more swollen glands and exhaustion and feeling spacey, no more unbearable itching, twitching and tingling.
But some symptoms linger: a faint white coating on the back of my tongue. If I over-do fruit or starchy vegetables I’ll have a day of itchy scalp or nasal issues. And I have these red blotches on my forearms after I shower. They don’t bother me, they fade in 20 minutes, but I’m pretty sure they’re an indication that my leaky gut is not quite sealed yet.
I try to stay positive here, but I don’t want to pretend everything is perfect. I haven’t figured it out yet. I know I’m on the right track, but I’m looking into the next step in truly regaining my health and vitality. I want to get beyond this precarious point where I’m doing well, but right on the brink of slipping back into overwhelming discomfort.
Life is delicious, and I want to drink it in big gulps, not live cowering and fretting over what I’m putting in my mouth every second. I’ll get there.
I’m looking into the GAPS diet, The Specific Carbohydrate Diet, and I’ve even been eating Low FODMAP for a couple of weeks now.
I’m not sure what’s next, but I’m learning not to freak out about it. I think even having that attitude will help me to heal.
I am healing. I am moving in the right direction. I am well.
One part of this perspective has been to generally stay within the parameters of the diet I’m still currently following, the Candida Diet, but to not restrict myself so harshly once in a while. Altering old favorites to fit be more allergen-friendly is a good way to to do this.
That means chocolate once in a while. Like at Christmas. Sugar-free dark chocolate sweetened with stevia and flavored with alcohol-free flavoring, or coating soaked and dried almonds.
Ricki Heller allows herself some chocolate now and again, because she said it’s one of her “don’t want to live without it” foods. Again every body will react slightly differently. So it’s important to pay attention to what your body tells you when you eat something.
I think early on in the diet, it’s best to be pretty picky so you give your body a chance to get ahead. But once you’re more balanced out, allowing a little bit of the things you truly enjoy that won’t send you into a relapse (I would NEVER recommend eating refined sugar or gluten) will help boost your morale. You just have to be honest with yourself about how much is enough and only make a small batch so it’s not as easy to go crazy with it.
So here’s another recipe from my holidays.
This was really nice to have on hand. While everyone was pouring glasses of red wine and unwrapping dark chocolate truffles, I would pop open my little ziplock baggie of my homemade sugar-free chocolate slivers.
That’s the best thing you can do in those situations. When you feel excluded it makes you sad, which fuels stress hormones and therefore Candida. So I vote for the alternative: eat some stinkin’ chocolate.
- 2 oz. (half a bar) of Lily's Dark Chocolate Premium Baking Bar
- 2 oz. (one bar) Guittard Unsweetened 100% Cacao Baking Bar
- You COULD just use the whole bar of Lily's if you want. I just wanted some really dark chocolate in there.
- 5 to 10 drops alcohol-free vanilla stevia
- ½ tsp alcohol-free peppermint flavor for half the batch
- ¼ cup soaked and dehydrated almonds for half the batch
- Break up the chocolate and put it into a glass jar or bowl.
- Pour some water into the bottom of a pot with a steamer basket.
- Turn the heat to medium high and put the jar or bowl on top of the steamer basket. This lets the chocolate melt without touching the water directly, which they say will scorch or burn it.
- Hold onto the jar with a cloth if it gets too hot and stir the chocolate until it melts completely.
- Stir in the stevia to your taste but be careful not to burn your tongue when tasting.
- Pour half the melted chocolate into a small glassware dish. I used 3X3 inch square ones.
- Toss a handful of the prepared nuts into the chocolate and put it into the fridge.
- Stir the peppermint flavoring into the remaining melted chocolate.
- Pour the other half of the chocolate into another small glassware dish and put in the fridge. It should solidify in an hour. The freezer is even quicker.