Lamb Pasticcio
This is a tasty Greek dish that’s perfect for one of the later stages of your Candida diet. Buckwheat pasta is a great choice because it has a lower Glycemic Load than regular pasta.
Glutenous grains like wheat and rye can irritate the lining of the gut, make Candida symptoms worse, and contribute to Leaky Gut Syndrome. Buckwheat pasta is a good alternative that has the satisfying, filling texture of regular pasta, but without the damaging gluten.
It’s important to buy yeast-free vegetable stock, as some brands could trigger a reaction in those with yeast sensitivities. You can eat this lamb pasticcio by itself or with a simple salad on the side. This is a really filling meal that you and your friends will definitely enjoy!
- 1 lb. fresh lamb mince
- 4 oz. dry buckwheat pasta
- ¾ cup yeast-free vegetable stock
- 1 large onion
- 2 cups baby spinach
- 2 medium tomatoes
- 1 ½ cups plain yogurt (preferably Greek)
- 2 eggs
- 1 Tbsp. flour (brown rice or buckwheat)
- 1 ½ tsp. cinnamon
- 2 garlic cloves, minced
- Olive oil
- Preheat oven to 190C/375F.
- Pan-fry the chopped onion and garlic in oil for about 5 minutes or until soft.
- Add the lamb and spinach and cook until the lamb browns.
- Transfer to a pot and add the stock, salt, pepper and cinnamon.
- Bring to a boil, cover and let simmer for 15 minutes.
- Now stir the dry pasta and flour into the mixture. Spoon into a large ovenproof dish and place sliced tomato slices on top.
- In a separate bowl, beat the eggs together with the yogurt, then spread evenly over the mixture.
- Bake in the ovenproof dish for 45 minutes, then serve.
Hearty meals like this are an excellent option for evening meals on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.
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I liked this. I used lentil quinoa pasta because I had it on hand and added a bit of cayenne. This dish was satisfying. Thanks so much.
Is there something I can do to the yogurt/egg mixture so that it is not so tangy? We could not eat it because it tasted tangy.
Some yogurts are naturally more tangy than others (usually that’s a good thing, because it means they’ve been fermented longer). If you want less of that, maybe try to find a probiotic yogurt that has less of that sour, tangy flavor.