Posted by Physician's Preference on 1/17/2013 to Yeast Free

By this point you’re a few days into the “Yeast-Free with Me” challenge! If you’ve joined the “Yeast-Free with Me” team you should feel very proud of yourself.

If you haven't signed up for Yeast-Free with Me, yet it's never too late! Sign up here to receive motivational emails, tips, tricks and recipes as we endure 30 days of no yeast or sugar!

Do you need more yeast-free food ideas?

Good! We have some great recipe ideas for you today.

Every year we hold a yeast-free potluck luncheon for our staff and after a few years now, we've compiled our list of favorite staff recipes! Even we are amazed at how tasty eating yeast-free can be!

Here are some of our favorite recipes. Let's just say our staff is pretty creative! when it comes to yeast-free eating! Hopefully you can find something new to make over the weekend…

Enjoy!

Yeast-Free Mexican Chicken

By: Aimee Harrington (Chief Operating Officer)

4-5 chicken breasts (bone in or boneless)
1 large can of diced tomatoes and green chilies
1 tablespoon cumin
8 oz. water
½ onion, chopped

Place chicken in crock pot. Add onion, then remaining ingredients. Cook on low for 6-8 hours. Enjoy!

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Yeast-Free Ceviche

By: Marcie Garcia (Nursing Team)

I use salad shrimp instead of fish.
1 small to medium bushel of cilantro
1 large avocado
½ to3/4 cup of red onion
2-3 roma tomatoes
2 limes
3 cups of small cooked shrimp (peeled, without tail, and cold)

Dice the cilantro, onion and tomatoes and place in a bowl, cut avocado into small cubes as well. Add in shrimp, lime juice, salt and ground pepper. Delicious!

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Grape, Tomato and Avocado Salad

By: Gina Teafatiller (VP Marketing)

1 pint grape tomatoes, halved
1/2 cup chopped cilantro
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1/4 white onion, chopped
2 avocados, chopped
Sea salt to taste

Toss together tomatoes, parsley/cilantro, oil, lemon juice, and onions. Add avocados and salt and toss gently. Chill if not serving immediately. A refreshing, healthy salad!

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Salmon Patties

By: Kristin Scott (Vitamin Consultant & Nutritionist)

1 can salmon
1/2 cup oat flour
1 egg
1 small onion, diced
galic salt, to taste

Mix all ingredients together and form patties. Cook approximately 10-15 minutes in skillet with coconut oil.

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Spaghetti Squash Feaux-Fredo

By: Tressa Knapp (Director-Physician's Preference)

1 medium spaghetti squash
1 tbsp coconut oil
1/2 tsp oregano
2 cloves garlic
2 tbsp roasted garlic hummus
sea salt, to taste
pepper, to taste

Poke holes in squash with fork. Place on microwave safe plate and heat for 10-13 minutes on high. Revove from microwave and allow to cool for 5-10 minutes. Cut squash open lengthwise with a serrated knife. Use a fork to disgard pulp and seeds. Use fork to scrape "noodles" gently into serving dish. In small ramekin, mix oil, oregano, garlic, salt and pepper and microwave 1 minute. Pour oil mixture over squash and mix. Add hummus, stir & enjoy!

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We’d love to know how these recipes turn out for you. Drop us a comment and let us know how these turned out for you!