Stuffed marrow with turnip chips and coleslaw, grain free, dairy free, nut free, sugar free, low histamine, nightshade free, paleo

So here I am in that sofa dip again, caked in my pj’s and frightful dressing gown trying to fight off this rodent flu that is creeping around trying to get me,  but I’m determined not to let it win, and any more nonsense and that parasite zapper is coming out to electrocute me into oblivion, I shall talk more about zappers in another post. So back to marrows, I really enjoy their flavour and so decided to stuff it and hope for the best,  and it came out nice and tasty and went well with the turnip chips and coleslaw.

Stuffed Marrow with turnip chips and coleslaw

 

 

Ingredients – marrow filling

  • around 250g beef mince
  • half a marrow hollowed out – use the veg for the stuffing
  • 1 sweetcorn sliced from the core
  • 1 carrot grated
  • small bunch of kale chopped finely
  • 4 garlic cloves put through a garlic crusher
  • 1 red onion chopped finely
  • finely chopped fresh dill
  • finely chopped fresh thyme
  • rock salt
  • coconut oil (odourless)

How to make

Heat up the coconut oil in a pan, add the beef mince and cook until browned, then add the onions garlic, herbs and salt and fry for a few more minutes, then add the rest of the vegetables and cook on a low heat for about 30 minutes. Then fill the hollowed marrow’s with the filling, and put in the oven on gas mark 5 and cook for around 35 minutes and it’s ready to eat.

Ingredients – turnip chips

  • 2 turnips peeled and sliced into chips
  • chopped fresh thyme
  • coconut oil (odourless)

How to make

Place the turnips in a tray with the coconut oil and thyme and put in oven on gas mark 5, after 10 minutes when the oil has melted take out and mix the chips in it, then cook for around 40 minutes until golden brown.

coleslaw ingredients

  • 7 grated radishes
  • half a apple grated
  • fresh chopped dill
  • olive oil

Mix all the ingredients together and it’s ready to eat with the stuffed marrow and turnip chips.

 

 

 

Italian inspired spaghetti Bolognese, grain free, dairy free, sugar free, nightshade free, low histamine, paleo.

I’ve still got Italian food on my mind, so had to create another dish that I could tolerate, but still tasted dandy. Instead of tomato again I’ve replaced it with beetroot to give it that tomato look and nice taste.

Italian inspired spaghetti Bolognese

 

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Ingredients – spaghetti Bolognese 

  • around 250g of beef mince
  • 1 red onion finely chopped
  • 4 cloves of garlic put through a squeezer
  • 2 carrots grated
  • half a pear chopped
  • 1/4 chopped courgette (zucchini)
  • a few chopped beetroot stalks
  • 1 peeled and chopped beetroot
  • 2 stalk of celery finely chopped
  • fresh chopped basil
  • fresh chopped thyme
  • fresh chopped rosemary
  • fresh chopped chives
  • coconut oil (odourless)
  • pinch of salt
  • 1/4 cup water
  • 1 courgette put through spiralizer
  • chopped parsley for the topping
  • olive oil to sprinkle over

 

How to make

Heat up some coconut oil, then put in the mince and fry until browned, then add the onions, garlic, salt and herbs and fry for another 5 minutes, then add in the chopped courgette, grated carrot, beetroot, stalks, celery, pear and fry for another 10 minutes, then pour the water in and let simmer for around 45 minutes, adding more water and salt if it needs it. Then add in the courgette pasta and mix it in with the sauce and cook for a another 2 minutes and then it’s ready to serve. Sprinkle with fresh parsley and some olive oil and it’s ready to eat.

Chicken lasagna with fresh salad, grain free, dairy free, nut free, sugar free, nightshade free, low histamine, paleo, vegetarian option.

My favourite food is Italian, anything with pasta, tomato and cheese I just love, but unfortunately my crazy condition does not allow me to eat these things, so I decided to create something that could fill my nutcracker cheeks with happiness, without leaving me looking like the beast, so I have created a lasagna dish free from everything. The flavours worked well together and satisfied my cravings. I have added chicken to the sauce, but only at the very end, so if you are vegetarian, just leave the chicken out and the flavours will still work together nicely.

Chicken Lasagna with fresh salad 

 

 

Ingredients – lasagna red sauce

  • 1 red onion chopped finely
  • 4 garlic cloves put through a squeezer
  • small chunk of ginger chopped finely
  • 1/4 of a courgette (zucchini) chopped finely
  • half a carrot chopped finely
  • 1 beetroot peeled and chopped
  • 2 pears peeled and chopped
  • 3/4 of butternut squash peeled and chopped
  • small cluster of fresh thyme chopped finely
  • small amount of rosemary chopped finely
  • 2 chicken thighs
  • coconut oil (odourless)
  • rock salt
  • 2 courgettes (zucchini) sliced into thin lasagna sheets

How to make

Put the chicken thighs in a dish with some coconut oil and salt and put in the oven on gas mark 5 and cook for around 50 minutes. In the meantime heat up the coconut oil in a pan, then add the onion garlic, ginger, salt, fresh herbs and fry for around 5 minutes until the flavours come through, Then add in all the rest of the vegetables, except the lasagna sheets and fry for another 10 minutes, then add around half a cup of water and let simmer for around 40 minutes. Then put 3/4 of the sauce in the blender and blend until smooth, then add back in the pan with the rest of the mixture. Once the chicken is cooked, then take out of oven and cut it into pieces and add it to the sauce, if vegetarian then just leave it out.

Ingredients – white sauce

  • 6 parsnips peeled and chopped
  • 3 duck eggs
  • 6 tablespoons of water
  • salt
  • chunk of coconut oil (odourless)

How to make

Boil the parsnips until soft, then put in a blender along with the eggs, coconut oil and water and blend until smooth.

 

putting the lasagna together

Put a layer of the red sauce on the bottom of the dish, followed by a thin layer of the white sauce, then put a layer of the pasta sheets down, then repeat the process twice until you end with a layer of the white, then sprinkle with chopped chives and put in the oven for around an hour on gas mark 5 and then serve with salad.

 

Salad ingredients

  • 1/4 chopped cucumber
  • half a sweetcorn sliced from the core
  • 2 thin rings of red onion chopped
  • chopped chives
  • 1 pear sliced length ways
  • chopped beetroot stalks
  • olive oil

Mix all the ingredients together and it’s ready to serve with the lasagna

Lamb and coriander mix, with turnip rings and pomegranate seeds, grain free, dairy free, sugar free, nut free, low histamine, paleo.

  The weekend has arrived and with it disgustingly high levels of progesterone, making me feel constantly starving and on the peak of despair, my hot water bottle is strapped to me like a baby monkey, steam is coming out my ears and one meal is finished and i’m already hungry for the next, this is the fun of being a female with changing hormones. The meal below I have included many healing foods to help with a histamine problem. I have combined pomegranate seeds which are high in anti oxidants and are also mast cell stabilisers, I also added red onion which inhibit histamine release, help stabilise the mast cells, and garlic which is high in anti- oxidants, is a prebiotic and also inhibits histamine release from mast cells. I also included coriander, chives and sweet potato’s which all naturally have quercetin in them. Quercetin helps to lower inflammation and also acts as a natural antihistamine.

Lamb and coriander mix, with turnip rings and pomegranate seeds

 

 

Ingredients – lamb mix

  • 2 lamb chops
  • 1 red onion finely chopped
  • 3 cloves of garlic put through a squeezer
  • half a grated carrot
  • half courgette (zucchini) grated
  • half a sweetcorn sliced from the core
  • handful of chopped coriander
  • 3 thin ring slices of turnip
  • coconut oil (odourless)
  • rock salt

How to make

Heat the coconut oil up in a frying pan, then put the lamb chops in and cook on both sides for around 5 minutes, then slice up the meat in to small pieces and put back in the pan, then add the onion garlic salt and turnip rings and fry for around 5 minutes until the flavours come through, then add the carrot, courgette and sweetcorn and coriander and mix all together and let simmer for around 35 minutes, once ready mix in more coriander.

 

Ingredients – Potato mash

  • 2 sweet potatoes peeled and chopped
  • chunk of coconut oil (odourless)
  • chopped chives

How to make

Boil the sweet potato until soft, then mash it with the coconut oil, chives and it ready to serve.

Plating up

Serve the lamb mix with the sweet potato mash, then sprinkle fresh pomegranate seeds over the top with chives and it’s ready to eat

Sweet potato fritters with poached egg, pesto and cress, grain free, dairy free, sugar free, nut free, low histamine, paleo, vegetarian.

Sweet potato fritters with cress, poached egg and pesto

(Serves 2)

 

 

Ingredients – fritters

  • 2 sweet potatoes peeled and chopped
  • 1 onion finely chopped
  • 3 cloves of garlic put through a squeezer
  • small bunch of chopped thyme
  • medium chunk of chopped ginger
  • pinch of rock salt
  • 2 duck eggs
  • coconut oil (odourless)

How to make

Boil the sweet potatoes until soft, then  mash them together (leave a tablespoon of the mash aside for the pesto ) then add in all the other ingredients except the oil, and mix together well, then shape into individual flat fritters. Heat up some coconut oil in a frying pan, then fry the fritters for around 20 minutes, or until looks golden brown.

 

Ingredients – pesto

  • 1 tablespoon of sweet potato mash
  • handful of fresh basil
  • 1 clove garlic
  • small chunk of ginger
  • rock salt
  • roughly 6 tablespoons of olive oil

How to make

Put all the ingredients into a blender and blend for around a minute or so, add more oil if needs be, then it’s ready to serve.

 

Poached egg – how to make

Boil the kettle and pour it into a small pan, then break the duck eggs into the boiled water,  then put on a very low heat and cook for around a minute to a minute and a half, then it’s ready to eat.

 

Plating up

Lay some fritters on a plate, then put the poached egg on top, sprinkle it with the pesto, place cress around the fritters and it’s ready to munch.

Duck with pomegranate and ginger sauce, sweet potato mash, and kale (grain free, gluten free, sugar free, dairy free, nut free, low histamine, paleo)

  On special occasions my mum makes duck with orange sauce, it’s so good I used to have at least two helpings, then compare belly sizes with my sister, before having a family photo taken, this would then get shipped to the world of extended family, my puffy face on billboards, fridges, lockets the lot. Since this was one of my favourite meals I have decided to recreate it, but a low histamine version so I can still eat it and not get ill afterwards. The flavours seem to work well together, as random as they seem.

 Duck with pomegranate and ginger sauce, sweet potato mash and kale

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Ingredients – duck 

  • 1 duck leg
  • 1 carrot roughly chopped
  • 1 onion finely diced
  • 2 medium thick slices of whole fennel
  • half a tablespoon of coconut oil (odourless)
  • pinch of rock salt

How to make

Turn the oven to gas mark 5, then put the veg in a dish,  place the duck on top, then sprinkle on top the coconut oil and salt, then place in the oven and let cook for around 25 minutes, in the meantime make the duck sauce.

Ingredients – duck sauce

  • handful of pomegranate seeds
  • half a red onion finely chopped
  • 2 cloves of garlic finely chopped
  • chunk of fresh ginger finely chopped
  • one thin ring of beetroot chopped
  • half a tablespoon of coconut oil (odourless)
  • pinch of salt

How to make

Heat the coconut oil up, then add the onions, garlic, ginger and salt and fry for around 5 minutes until the flavours start to come through, then add in the pomegranate seeds and beetroot and fry for another 5 minutes, then add roughly 1/4 cup of water and let it reduce for around 15 minutes, then put in a blender for around a minute. Then take the duck out and pour some of the duck fat into the sauce, then pour the sauce all over the duck and cook for another 35 minutes.  Serve with mashed sweet potato and boiled kale.

Tai inspired noodle stir fry, with mixed salad, dairy free, grain free, sugar free, low histamine, paleo, vegetarian.

Tai inspired noodle stir fry with salad

Ingredients – Stir fry

  • 1 onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • small slice of fennel finely chopped
  • half a sweet corn taken off the core with a knife
  • 3 pak choi leaves and stems roughly chopped
  • small handful of beetroot stalks
  • 1/4 courgette (zucchini) chopped
  • 1 courgette (zucchini)  put through a spiralizer
  • nice chunk of ginger peeled and chopped
  • 4 leaves of basil roughly chopped
  • chunk of coconut oil (odourless)

How to make

Heat up the coconut oil in a frying pan, then add the onions garlic, ginger and salt and fry for around 5 minutes until the flavours start to come through, then add in the fennel, sweetcorn, pak choi, beetroot stalks and chopped courgette and fry for around another 20 minutes, then add in the courgette pasta and fry for another 5 minutes, mixing all the ingredients together, then put in the chopped basil and serve up with salad.

Ingredients – Salad

  • Around 2 tablespoons of cress
  • half a grated carrot
  • half a grated apple
  • sprinkling of olive oil
  • 1 egg boiled

How to make

Mix all the salad mixture together and sprinkle over the olive oil, then boil the egg and when cooled peel and slice it, then place the egg around the salad and the food is ready to munch.