My own lower histamine pot of chili
Grass-fed ground beef which is Frozen from Trader Joe’s. Do the shortest thaw process you can to avoid building up histamine.
Chop an onion and a shallot Brown it in butter and throw in the ground beef. Get that most of the way browned.
Pour in water, a bag of frozen okra from Target, can of organic beans, and chili spices (chili powder, cumin, 1/4 tsp. tumeric). Simmer until the okra is tender.
Pour in frozen corn and salt.
Lower-Histamine, Crunchy Italian Salad:
Any combo of the following:
- simple chicken cooked in a saute pan with garlic powder, salt and oil (I use Trader Joe’s frozen tenderloins and start them from frozen. I use a lid to hold in moisture until they have turned opaque, take it off and let some moisture escape, and then put it back on with low heat so they will brown a little.)
- blanched green beans
- red bell pepper (Costco has bag of about 6 peppers that are marked as Non-GMO certified)
- artichoke hearts (I cook a bag of frozen and rinse in cold) (Trader Joe’s)
- chicory leaves (Belgian Endive) (Trader Joe’s)
- Tuscan Herb Olive Oil (infused w basil, oregano, thyme?)
- lemon juice w a little zest or whichever acid you want
- onion powder
- garlic powder
- dried basil
I use lemon juice, because even though citrus is a histamine liberator, I just can’t live without it! I don’t have much problem with it, especially compared to vinegar. Although, I would use distilled vinegar if I didn’t have lemon. I recently read on healinghistamine.com that apple cider vinegar is the best for histamine intolerants, but of course, she doesn’t mean “raw cider vinegar.”
These are some of the things that I am buying recently. Continue reading
In a skillet, put in some light olive oil or any oil you want (coconut?). Put in frozen chicken tenderloins, garlic powder and salt. Put a lid on and cook on medium til some browning occurs (or, less browning, if you have inflammation).
Chop up celery, broccoli and lots of fresh basil. Red bell peppers should be good, also.
When the chicken is nearly cooked and browning just a little, flip over the tenderloins.
Toss in the celery and broccoli and put the lid back on.
Rinse canned water chestnuts, if you want them.
Pour coconut milk into the pan. Toss in the water chestnuts, basil and bell peppers. Stir. Put on the lid to continue steaming.
Cook to desired tenderness and add salt.
If you’re not histamine intolerant, you could use Green Curry paste, or some ginger. I liked mine with the simple taste of fresh basil.
For my anti-leftovers diet, I split the can of chestnuts into two servings, and cut up a rib of celery for later, etc. I often do this: prepare my lunch and dinner protein at the same time, leaving some of the veggies to cook later and reheat with the protein. Eat the same day to minimize the "leftovers puffy eyelid syndrome."
This recipe was originally found on HandPickedNation.com, but it is no longer available there. Here it is:
I wanted to turn Martha Stewart’s Chocolate Icebox Cake into an easier, low-carb version that I could make any-old time for a keto diet. This is a full-on DAIRY recipe. If you want a non-dairy recipe, try the Valentine’s Day Chocolate Truffles. Here’s where to start: Continue reading