Peanut Butter & Jelly Thumbprint Cookies

Prep Time: 15 minutes     Total Time: 30 minutes    Yields: 24 cookies

Ingredients

• 1 stick butter
• 3/4 cup granulated sugar replacement
• 1/4 cup brown sugar replacement
• 1 cup peanut butter
• 1 egg
• 1 teaspoon vanilla
• 1 & 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup low sugar jam

Instructions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper
2. In a large bowl, beat the butter until it is smooth
3. Add the sugar and brown sugar and continue beating until well combined
4. Add peanut butter, egg and vanilla, and beat everything until well combined
5. Add flour, baking soda and salt to a separate bowl and combine, then add the dry ingredients to your wet ingredients
6. Beat all the ingredients together until a dough forms, but do not over mix
7. Shape the dough into 1 1/2″ balls
8. Place the cookies on your prepared baking sheets with some space in between each one
9. Lightly spray a fork with oil spray to avoid sticking, and press into the top of each cookie twice (once in each direction to create a center) They should be about half of the original thickness when you are done
10. Add 1 tsp of jam to the top of each cookie, making sure its right in the center to avoid spilling over
11. Bake the cookies at 350 for about 15 minutes.
12. Let the cookies cool right on the pan for 10 minutes, and then transfer to a wire rack to continue cooling
13. Enjoy!

Acorn Squash Egg

Prep Time: 15 minutes     Total Time: 45 minutes    Yields: 4 servings

Ingredients

• 1 Acorn Squash
• 4 Eggs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• salt and pepper to taste
• optional toppings: crumbled feta, chopped parsley, hot sauce

Instructions

1. Cut squash into 4 slices and remove the seeds with a spoon
2. Put the slices on a prepared baking sheet and brush both sides with olive oil and then spices
3. Bake at 425F until the squash has softened, about 15-20 minutes
4. Remove the squash from the oven and crack one egg into the center of each slice
5. Sprinkle the egg with more seasoning and return to the oven for 7-10 minutes depending on how you like your egg cooked
6. Top with chopped parsley, feta, and hot sauce (or anything else you like!)

Blueberry Cream Pops

Prep Time: 10 minutes     Total Time: 4 hours and 10 minutes    Yields: 8-10 pops

Ingredients

• 1 ½ cups frozen organic blueberries
• 1 ½ tablespoons honey
• 2 ½ cups whole milk vanilla yogurt ( I used low sugar greek yogurt)
• 3 tbsp oat milk
• Optional: 1/4th cup sugar free chocolate chips melted with 1-2 tsp coconut oil for drizzle
• Optional: 1/4th cup chopped nuts of your choice

Instructions

1. Simmer blueberries and honey over medium heat for 5-8 minutes until the blueberries release their juices.
2. Mash them with a fork, remove from heat, and cool
3. Combine the yogurt and oat milk together in a bowl
4. Add the blueberries to the yogurt mixture and combine well
5. Add the mixture to your popsicle molds, place sticks in the center, and freeze 4 hours or more.
6. Once the popsicles are frozen, you can add optional garnishes such as chocolate drizzle and chopped nuts, and then immediately put back in freezer to allow chocolate to set.
7. Enjoy!

Persian Kotlet

Kotlet is a Persian meat and potato patty that is always on me and my brother’s request list when we’re with my grandma or mom. To make the perfect “loghmeh” (bite), spread some mayo or labneh on pita bread with sliced tomato, persian pickles, fresh herbs and a warm piece of Kotlet. There’s truly nothing like it.

Prep Time: 25 minutes     Total Time: 1 hour    Yields: 12 patties

Ingredients

• 1 large yellow onion
• 2 large russet potatoes, peeled, cooked, and cooled
• 1 large russet potato, peeled, raw
• 1 lb lean ground beef
• 2 eggs
• 3 cloves garlic, grated or micro-planed
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp black pepper
• 1 tsp salt
• 2 tbsp flour ( I use chickpea flour)
• A generous amount of Avocado oil for frying
• Extras: Mayo, Sliced Tomatoes, Persian Pickles, Fresh Herbs, and Pita Bread to make roll-ups

Instructions

1. Grate the onion into a bowl with a thin towel or cheese cloth in it
2. Squeeze the towel to remove all of excess liquid from the onion
3. Grate the large cooked and cooled potatoes, as well as the raw potato, and remove all of the liquid from that as well
4. Combine the onion and potato mixture with the ground beef, eggs, garlic, spices, and flour
5. Mix everything by hand until well combined
6. Form the mixture into evenly sized oval patties (about 12)
7. Heat the oil in a shallow pan over medium-high heat.
8. Add the kotlet to the pan when the oil is hot ( you will need to do this in 2-3 batches to avoid crowding)
9. When the edges of the kotlet begin to turn color, flip them and continue cooking (about 5 minutes per side)
10. Place cooked kotlet on a cooling rack to drain
11. Serve warm wrapped in a pita with mayo, tomatoes, fresh herbs and Persian pickles
12. Enjoy!

Notes*

• If you don’t have avocado oil, you can fry the Kotlet in canola oil or vegetable oil, although its not as healthy.
• Don’t be afraid to use a lot of oil. The more oil you use, the quicker it fries, and the less it absorbs.
• Although not recommended, you can bake Kotlet as well. Do this at 375F for 30 minutes, flipping half way through

Candida Diet All Stars

Since I did my first Candida cleanse in 2016, so many new products have hit the market that would have made life so much easier back then. Our understanding of gut health has completed transformed, and so have the resources available to us for success. Not only have new products come across my radar, but I have also learned so much more about the science behind the candida diet, why it works, and ways to make it easier and less painful to endure. I started this blog to help others like me, and while I have been long healed, I still have so much knowledge to share, and I am still eager to remind everyone that healing is possible. One of the most difficult things for me back then was never being able to just throw a quick meal together. All of my meals and snacks required so much time, preparation and work. Because of that, I’ve attached a slide show of some products that I think will make the candida diet easier. You can make parfaits out of coconut yogurt and grain free granola, bread out flaxseed meal, KFC bowls out of mashed hearts of palm and grain free breaded chicken, and enjoy candida-friendly chocolate nut butter cups that now come pre-packaged in most grocery stores. I hope you find at least one product that helps you immensely, and I hope you continue to be gentle and kind to yourself throughout your healing journey.

All my best,

The Persian Pepita

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*As you can see, a lot of these products were purchased from Thrive Market. While you can find these anywhere online, I have really enjoyed being a Thrive member. You can find so many wonderful products at a more affordable price point. Click here to become a member using my link, and get 40% off your first order!

Healthy Double Chocolate Coconut Donuts

Prep Time: 10 minutes     Total Time: 35 minutes    Yields: 12 donuts

Ingredients

• 2 cups blanched almond flour
• 1 cup sweetener*
• 1/2 cup cacao powder
• 2 scoops chocolate protein powder
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup unsweetened applesauce*
• 1/2 cup unsweetened vanilla almond milk
• 3 large eggs (or egg replacement)*
• 1 tsp almond extract*
• 1/3 cup unsweetened shredded coconut
• 1/2 cup sugar free chocolate chips*

Instructions

1. Preheat the oven to 350 degrees F
2. Lightly spray a silicone donut mold
3. In a large bowl, stir together the almond flour, sweetener, cacao powder, protein powder, baking powder, and sea salt.
4. In a separate bowl, combine the applesauce and almond milk. Whisk in the eggs and almond extract.
5. Add the wet mixture to the dry mixture, and fold in the shredded coconut and chocolate chips.
6. Scoop the batter evenly into the donut molds
7. Bake for about 25 minutes, until the tops are slightly darker on the edges and an inserted toothpick comes out clean.
8. Let cool so the donuts set, and enjoy!

Notes*

• For sweetener, I used PureCane zero calorie all natural sugar replacement. If you’d like to try this brand, I have a code! Use THEPERSIANPEPITA20 at checkout to save 20%.
• In this recipe, I use unsweetened applesauce to cut the calories, but you can substitute for coconut oil. This will also make them lower carb!
• I use Bob’s Red Mill Egg Replacer to make these donuts vegan, but you can use regular eggs if that is what works for you!
• If you don’t have almond extract, you can also use vanilla extract! It will change the flavor profile slightly, but they will still be delicious.
• Any type of chocolate chip will do! Use whatever works best for you and suits your diet and taste.
• If you don’t have donut molds, muffin tins work just fine as well! Cook time will be the same.
• These donuts are gluten free, vegan if you use egg replacer and vegan chocolate chips, refined sugar free, and low carb!

Greek Avgolemono

Prep Time: 5 minutes     Total Time: 25 minutes    Yields: 2-3 servings

Ingredients

• 5 cups chicken stock
• 1/2 cup Banza chickpea rice
• 1 1/2 cup cooked shredded chicken
• 3 large eggs, room temperature
• 4 tbsp lemon juice, separated
• 4 cups chopped spinach
• 1/3rd cup fresh dill, finely chopped
• salt and pepper to taste

Instructions

1. In a pot, bring the chicken stock to a simmer
2. Add the chickpea rice and simmer for about 5-7 minutes until tender
3. While the soup is simmering, whisk together the eggs and 2 tbsp lemon juice in a bowl
4. Take one cup of stock and slowly pour it into your egg mixture, whisking constantly
5. Stir the chopped spinach and chicken into to the soup pot
6. Pour the egg mixture back into the pot of soup
7. Cook the soup on a gentle simmer until it thickens, about 3 minutes
8. Add the remaining 2 tbsp of lemon juice and stir to combine
9. Add salt and pepper to taste
10. Serve topped with fresh chopped dill
11. Enjoy!

*This recipe is candida safe, gluten free and dairy free

Notes

1. If using regular rice, add 15 minutes to step 2
2. If using regular rice, the recipe will still be gluten and dairy free, but not candida safe

Chocolate Avocado Mousse

In 2016 and 2017, I spent just about a year on a strict Candida diet. Back then, there weren’t as many products, not as much research, and not nearly enough of the tools I needed to make it bearable. It was incredibly difficult to feel so restricted, and so this year, when I spent another month on a Candida diet, I explored new recipes, products, and ways to make it easy! This Chocolate Avocado Mousse is not only DELICIOUS, but it contains zero sugar, dairy, or gluten. I hope you enjoy this sweet treat as much as I do!

Prep Time: 5 minutes     Total Time: 10 minutes    Yields: 3-4 servings

Ingredients

• 2 large ripe avocados
• 3/4th cup sugar-free chocolate (you can use 100% cacao, or stevia sweetened chocolate chips)
• 1/4th cup unsweetened dairy-free milk
• 3 tbsp cacao powder
• 2 tbsp sugar alternative (my favorite is purecane)
• 1 tsp alcohol-free pure vanilla extract
• a pinch of salt
• fresh berries, nuts, or shredded coconut for topping

Instructions

1. Scoop the ripe avocados into a bowl and mash until completely smooth (you can use a food-processor if you’d like)
2. Melt the chocolate in a small bowl in the microwave (do this in 10 second increments to prevent burning)
3. While you wait for the chocolate to cool slightly, add the dairy-free milk, cacao powder, sugar alternative, vanilla, and salt
4. Add the chocolate, mix the ingredients all together with a whisk, removing all clumps
5. Refrigerate for at least 30 minutes to allow the mousse to set
6. Top with fresh berries, nuts, and unsweetened shredded coconut
7. Enjoy!

*This recipe is candida safe, sugar free, gluten free, keto and vegan.

Health Update

I began this blog of mine in 2017 after facing a year long battle with Candida overgrowth, leaky gut syndrome, eosinophilic esophagitis and more. I became more disciplined, strong, and dedicated to my healing than I thought possible. I successfully healed my body through diet, supplementation, strength, and more tears than you can imagine. Living with pain every day takes a serious toll on a person’s spirit and I was willing to do anything to not let it continue. It was easily the most difficult experience of my life, and if you have been following my blog since its inception, you know exactly what I endured.

In Mid-September of this year, the harsh realities of life and the world began to take a toll on me. I lost a close friend of 13 years, my country, Iran, began a brutal war with its oppressive murderous government, I lost another pet, and in the midst of stress and sadness about all of these events, my stomach pain returned. I was praying and hoping that it would resolve quickly, but it has been over a month now and I’m still experiencing this pain that is all too familiar to me. Although I am not 100% certain the pain is caused by another episode of Candida Overgrowth, I have begun taking steps to treat it on my own, until I can get to my doctor for blood work to confirm.

When I went through this in 2016 and 2017, it controlled my life for an entire year. I suffered immensely and as heartbroken as I am to be feeling this pain again, I know what I need to do. I have begun a Candida Cleanse using the same protocol that I did back then. While I detail my experiences all throughout this blog, some places you can start if you’re new to this page and curious about my story are here, and here. For information about the protocol including diet, supplements, and more, click here and follow the appropriate links.

Although I always strive to be mindful of my diet and what I put into my body, over the years since I have healed, I have allowed myself more varieties of food and created recipes using ingredients other than those on the Candida diet. I have tons of Candida-friendly recipes on this blog, but also some that are not. I was Candida-free for almost 6 years, and now that I am experiencing some symptoms again, I will be developing and sharing new recipes in the coming weeks. Stay tuned, and be well.

Rest in Peace to my dear friend Rich Stone, to my angel Betta Fish, Bunny Tully-Almasi, and to Mahsa Amini, and all the Iranians who are losing their lives in their courageous fight for Freedom.

Women, Life, Freedom

Before 1979, Iran was fun and free. It was becoming more and more modern. Girls had rights, were and were free to be themselves. Americans would come visit and end up living there because it was so lovely. Their streets were filled with people from all over the world. Sadly, the Iranian Revolution of 1979 led to the overthrow of the Shah, and the replacement of his government with an Islamic republic. Politically, Iran became dominated by religion and sexism. I always strive to remind my friends and those willing to listen that Iran is not its government. Iran is its rich culture, history, art, music, beautiful mountains, oceans, its love language, its cuisine, its kind, polite, giving people. I wish the world would stop categorizing us and see us for who we are.
The Iranian people, especially women, have been fighting for their freedom since 1979. With the current protests and police killings following the murder of Mahsa Amini, we are reminded of how little regard the outside world has always had for Middle Eastern life. These protests have been going on for more than a month, and for weeks it wasn’t spoken about in American media at all. We are not held in the same regard as our European brothers and sisters when the time comes for the world to shine a light. People are so hesitant to support us. The government in Iran steals their voice, blocks communication, and so they rely on the outside world for help. They beg us to be their voice.
Every day I am proud to be Iranian, but I am especially proud when I see my people in the streets, fighting for their freedom despite how dangerous it is. I am proud of their strength, resilience, and unwavering will to keep going. The irony of Iranian women having the thickest, most beautiful hair, and a government who makes them cover it, is not lost on us. They can make us cover our hair, our bodies, try to take our voices, treat us as less, but we will always be proud Iranian women.

Since September 16th, my days have been completely consumed by what is going on in my country. I fear so deeply for everyone there, and I can’t stop thinking about my family who is living there in the midst of all this. There is nothing I want more than for our people to win this Revolution, and make Iran the prosperous, perfect place it once was. I want nothing more than for my mom and dad to be able to go home, and see their people in peace.

Googoosh is an Iranian singer and cultural icon. She gained popularity before the revolution and then was silenced under the Islamic Republic for 21 years. She knows this struggle all too well. In a 2020 interview, she said, “The only thing I want is for this regime to leave Iran & leave Iranians in peace. The people who care about Iran and its future generations are the ones who value the elements of culture. Those of us who talk, think, smile, laugh, sing and dance. The regime has nothing to do with us. They’ve taken our land and its people hostage.” She couldn’t have put it more perfectly. Iran is not the Middle East you see on TV, or the one you think you know. The Islamic Regime infiltrated our country in 1979 and we will fight to get it back for as long as we need to. I feel incredibly helpless seeing what they are doing, so the best I can do is use my voice, and be grateful that nobody can take it from me.

Everyday I see videos coming out of Iran. My heart burns for them. There are children in the street fighting and getting killed. They know exactly whats going on because it’s the only life they’ve ever known. They have no weapons, no defense and live in a country whose government doesn’t value their lives. It seems like many people around the world don’t value their lives either. It’s been a sad month but I am grateful for the Iranian activists shining a light, the warriors inside Iran going stronger than ever, and my Iranian friends (and handful of allies) who I have been able to lean on. My people are just as deserving of life as any of us and the one thing they are asking is that we don’t look away.

Thank you for reading. Zan, Zendegi, Azadi…Women, life freedom.

Ayatt