Omelette poppy seed roll with vegetarian burger, fried onions, pesto and salad (dairy free, sugar free, grain free, paleo, low histamine.)

Lately my Taste buds have been craving a nice vegetarian burger in a roll, so I knocked my brain cells together and came up with something that seemed to work, it’s also very filling, so after daintily stuffing my beak, I felt full for the rest of the night, and that dip in the sofa just got worse. I have added milled flax seeds to this recipe, but only a little bit to begin with to see how I get on. With linseed’s your mean’t to start off slowly and build it up, it is also low histamine which helps the matter, I also added some poppy seeds. Seeds can be a hit and miss with me and can be the thing that tips me over, or It can be fine, and usually if I have a little and build up my tolerance slowly over time, as long as it’s low histamine it can be OK, but everyone is different and things can change from day to day with mast cells, a histamine intolerance or any sort of allergic sensitivity.

Omelette poppy seed roll with vegetarian burger, fried onions, pesto and salad. 

 Ingredients – omelette roll 

  • 4 parsnips peeled and chopped
  • 2 apples peeled and chopped
  • 2 tablespoons milled flax seed
  • 1 tablespoon of poppyseeds
  • 4 duck eggs
  • half tablespoon tigernut flour
  • pinch of rock salt
  • coconut oil (odourless) for greasing a cupcake tray

How to make

Boil the parsnips and apples until soft, then put in a blender, along with the milled flax seed, duck eggs, tigernut flour and salt, blend for around a minute until smooth.Then put in half a tablespoon of poppy seeds and mix. Then grease a cupcake holder with the coconut oil, then pour in the mixture and sprinkle poppy seeds on the top to look pretty. Cook for around 45 minutes on gas mark 5, or until golden brown.


Ingredients – vegetarian burger with onions

  • 1 onion finely chopped
  • 4 cloves of garlic put through a garlic squeezer
  • half a courgette (zuchini) grated
  • 1 sweet potato peeled and grated
  • around 2 cm ring of butternut squash finely cubed and peeled
  • 1 sweetcorn (slice off the sweetcorn from the core with a knife)
  • 1 celery finely chopped
  •  thyme (fresh)
  • basil (fresh)
  • parsley (fresh)
  • Rock salt
  • Coconut oil (odourless)
  • 1 duck egg
  • 1 onion sliced into thin rings

How to make

Heat up the coconut oil, then add the onions, garlic, fresh herbs and salt for around 5 minutes until the flavors come through, then add in the grated sweet potato, and courgette (zucchini), followed by the butternut squash, sweetcorn and celery, and let it gently fry until cooked through, (takes about 40 minutes to soften and cook) then place aside and let cool. Then mix in the duck egg. Then line a try with grease proof paper and  divide the mixture on the tray in six sections, then shape into round burgers with a spoon, it is too sloppy to shape with the hands. Then place in the oven on gas mark 5, and cook for around 25-30 minutes. while cooking in oven, heat up coconut oil in a frying pan and then add the onion rings and fry until soft.

Ingredients – Pesto

  • 1 sweet potato peeled and chopped
  • Handful of basil
  • half a sweet apple
  • 2 garlic cloves
  • around 5 tablespoons of olive oil
  • pinch of rock salt

How to make

Boil the sweet potato until soft, then drain and put in a blender along with the rest of the ingredients, blend until smooth, if it look like it needs more olive oil, then keep on adding until it looks right.

Plating up

Slice 1/4 cucumber, fresh apple rings, some lettuce leaves, then place on the plate with a dash of pesto. Now for the beast burger,  place one of the omelet rolls on the plate, followed by an apple slice, fried onions, then add some pesto on the top, followed by another roll perched on the brim and it’s ready to go.


Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

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