Candida Free Friendly Beet & Kale Side Dish

This is the recipe that even your dad will ask you for once he tries it!

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If you had told me a year ago I'd be making beet bowls and kale skillets on repeat... I would’ve laughed and offered you a protein bar.

But here we are—and I’m not only surviving on this candida-free journey, I’m thriving (and getting creative in the kitchen!).

This season of life hasn’t been easy. After having three babies in under three years, my nervous system was fried, my schedule non-existent, and I was just starting to bounce back when I faced a series of unexpected, emotional blows.

My network marketing company—my source of purpose and income—shut down.

My grandma passed away. She wasn’t just anyone. She was my safe place, the woman who lit up when I brought the kids to visit, who never once questioned my decision to stay home. She reminded me that motherhood was valuable. Sacred. Worth it.

Shortly after, my body started waving red flags: eczema flares, brain fog, exhaustion, anxiety, even moments of depression. After some functional testing, I discovered I had a massive candida overgrowth. And while that explained everything I was feeling, the diet changes required to heal were intense.

No sugar. No fruit. No dairy, gluten, eggs, corn, soy, nuts… basically none of my go-to recipes. I felt like I was starting from scratch. But one day, I threw together some leftover beets and kale and whipped up a quick tahini sauce—and it was the first meal in weeks that didn’t feel like a sacrifice. It felt like nourishment. Comfort. Flavor.

And yes—my dad asked me for the recipe. That’s when I knew it was a winner.

If you're in a season of healing, grieving, or rebuilding... I hope this side dish reminds you that even the simplest things can taste like joy.

🥗 Warm Kale + Roasted Beet Bowl (with Tahini-Garlic Drizzle)

Ingredients:

• 2–3 beets, peeled and chopped

• 1 bunch kale, stemmed and chopped

• 1 tbsp avocado oil

• Sea salt + garlic powder

Tahini Drizzle:

• 2 tbsp tahini (or sunflower seed butter if tolerated)

• 1 tsp lemon juice or apple cider vinegar

• 1 garlic clove (or 1/4 tsp garlic powder)

• Water to thin

• Salt to taste

🥄 Instructions:

1. Roast the beets: Preheat oven to 400°F. Toss chopped beets with avocado oil, sea salt, and garlic powder. Roast for 25–30 minutes until fork tender.

2. Sauté the kale: In a skillet over medium heat, add a bit of oil and sauté kale with a pinch of garlic until wilted and slightly crispy.

3. Make the drizzle: Whisk tahini, lemon juice or ACV, garlic, and a splash of water until smooth and creamy. Add more water for a thinner consistency. Salt to taste.

4. Assemble: Combine roasted beets and sautéed kale in a bowl. Drizzle with tahini sauce. Add pulled chicken or extra roasted veggies if desired.

Pro Tip: Double the batch. You’ll wish you had more.

I make this recipe almost every other day. It keeps well, it satisfies, and best of all—it aligns with my healing. If you're navigating a candida-free lifestyle and craving meals that taste good and feel good, start here.

If you try this recipe, tag me or leave a comment—I’d love to hear how you liked it (and if your dad asked for seconds too 😉).