More Low Histamine Recipes
NOMATO SAUCE
Beetroot is high oxalate
Ingredients
- 1 Tbs olive oil
- 2 cloves garlic chopped
- 1 onion diced
- 3 large carrots chopped
- 2 celery stalks chopped
- 1 small beet peeled and chopped
- 1 Tbs fresh basil chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 Tbs maple syrup or raw sugar
- 1 tsp salt
- 1 cup vegetable stock chicken broth or water
- 2 Tbs lemon juice or balsamic vinegar
Instructions
- Heat oil in a large saucepan over medium heat and roughly chop the veggies. Even though everything gets blitzed together I still like to chop everything fairly small so the flavours disperse better.
- Add onions first and allow to cook until translucent for 5 minutes while chopping the rest of the vegetables.
- Add the remaining vegetables and dried herbs and stir to combine and cook until tender (another 5 or so minutes). Stirring to avoid any burnt bits!
- Add the lemon juice, maple syrup (or other sweetener) seasoning and broth (stock or water). Use enough liquid to just cover the veggies and cook for a further 10 minutes until the veggies are soft.
- Once ready, pop in the fresh basil, give it a good mix and use a hand stick blender to pulse until you achieve a nice thick red sauce. Alternatively pop into a food processor until you have the desired consistency.
- Store in the fridge for up to 5 days or freeze in batches for up to 3 months.
Notes
Some recipes call for pumpkin puree. I wasn’t a fan as I found it didn’t really enhance flavour and it also changed the texture of meals like spaghetti Bolognese making it appear more mushy. However you can add this in and I’d suggest half a cup of pumpkin or sweet potato puree.
1-2 cups of liquid may be required. start with 1 cup and then add more if required.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary.
Some posts on this blog may contain affiliate links, which means we may receive a small commission at no cost to you if you purchase through a link.
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Celery Apple Salad
Ingredients
- 8 pc Celery Stalks
- 1 pc Apple
- 1/2 cup Celery Leaves
- 1 tbsp Olive Oil extra virgin
- 1 tbsp Apple Cider Vinegar
- 1 tsp Raw Honey
- pinch Salt
Instructions
- Thinly slice the celery stalks. Put aside the celery leaves. Thinly slice the apple.
- For the dressing, put olive oil, apple cider vinegar, honey and salt in a glass jar with a lid and shake.
- In a bowl put the celery, celery leaves and apple in a bowl, drizzle with the dressing and eat immediately.
Notes
Apple cider vinegar is best to test. It is the lowest vinegar and is tolerated by many at small amounts like 1 tsp.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary.
Some posts on this blog may contain affiliate links, which means we may receive a small commission at no cost to you if you purchase through a link.
Tried this recipe?Follow @Happy_without_histamine and tag your photo!
Creamy Coconut Turmeric Chicken – Low Histamine and Low FODMAP
Ingredients
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp coconut oil Butter or Ghee if not dairy free
- 1 medium fennel bulb thinly sliced
- 2 tbsp fresh turmeric root peeled and minced
- 2 tbsp fresh ginger peeled and minced
- Sea salt
- 4 large boneless skinless chicken thighs pounded flat (approx. 1/3 inch thickness)
- 1 Zuchhini peeled and cubed
- 1 teaspoon ground turmeric
- 1 cup coconut milk
- 1 cup chicken broth Use low histmine recipe
- 6-8 leaves Kale swiss chard, aruglua or mustard greens chopped
- Juice of 1/2 lime optional – Histamine liberator
- 1/8 bunch fresh coriander/cilantro leaves for garnish
Instructions
- In a large pan with a lid, toast the ground cumin and coriander, shaking the pan (and the spices) frequently to prevent burning, for about 60 seconds
- Add the butter, fennel, fresh turmeric, ginger, and a pinch of salt. Cook, stirring occasionally, until the fennel slices are softened, about 10 minutes.
- Season the chicken lightly with salt.
- Remove the fennel from the pan
- Place the chicken, salt-side down, in a single layer in the middle of the pan. Sprinkle the dried turmeric over the chicken. Cook until the chicken just begins to brown. Turn the chicken over and cook another 3 to 4 minutes (don't go too long or the turmeric will burn).
- Remove the chicken from the pan and set aside. Add the cooked fennel and cubed zucchini to the pan, sprinkle lightly with salt, stir to combine with the fennel, and cook for 3-4 minutes.
- Pour in the coconut milk and broth, stirring gently, and bring to a boil.
- Cook, uncovered, for 4-5 minutes, until the sauce begins to reduce and thicken a little bit.
- Return the chicken thighs to the pan, stirring them into the sauce. Cover the pan, turn down to simmer, and cook for another 5-6 minutes.
- Stir in the leafy greens and optional lime juice, and cook for another 3-4 minutes, either uncovered if you’d like the sauce to reduce a bit more, or you can cover the pan if you’re happy with the sauce’s consistency. Thicker leaves like kale require a bit more time to cook.
- Serve with coriander leaves sprinkled on top!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary.
Some posts on this blog may contain affiliate links, which means we may receive a small commission at no cost to you if you purchase through a link.
Tried this recipe?Follow @Happy_without_histamine and tag your photo!
Kale, BroccoIi and Macadamia Nut salad
This low histamine kale and broccoli salad is a nutritious and delicious option. The salad features Tuscan kale and blanched broccoli florets, tossed with a dressing of extra-virgin olive oil, raw honey, salt, and pepper. Topped with roughly chopped macadamia nuts, this refreshing and crunchy salad is perfect for a light meal or side dish while keeping histamine levels in check.
Ingredients
- 1 large bunch of Tuscan kale
- 1 small head of broccoli chopped into small florets
- 1/2 cup macadamia nuts roughly chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon raw honey
- Salt and pepper to taste
Instructions
- Wash the kale and remove the tough stems. Chop the kale leaves into bite-size pieces and place in a large bowl.
- Blanch the broccoli florets in boiling water for 2-3 minutes, then rinse with cold water and drain.
- In a small bowl, whisk together the olive oil, honey, salt, and pepper.Pour the dressing over the kale and broccoli, and toss to coat.
- Add the chopped macadamia nuts to the salad and toss again. Serve immediately.
Notes
This low histamine kale and broccoli salad is a nutritious and delicious option. The salad features Tuscan kale and blanched broccoli florets, tossed with a dressing of extra-virgin olive oil, raw honey, salt, and pepper. Topped with roughly chopped macadamia nuts, this refreshing and crunchy salad is perfect for a light meal or side dish while keeping histamine levels in check.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary.
Some posts on this blog may contain affiliate links, which means we may receive a small commission at no cost to you if you purchase through a link.
Tried this recipe?Follow @Happy_without_histamine and tag your photo!
