Breakfast: egg free scrambledness, with veg

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Lately I have been staying off eggs because even though they say you can include them in a low histamine diet, early on they can be a problem when you are trying to heal, but after a few months of a very low histamine diet they should be tolerated enough not to blow up like a enflamed house, in my case.

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The scrambledness I came up with surprising tasted like scrambled egg, and the flavours really complimented each other. I replaced the egg with organic chicken fillets and other veg and fruit, blending it all together and then cooking it. The texture was very similar to scrambled egg and the flavours  surprisingly yummy. This is another quick and easy recipe, that doesn’t take much time to prep and cook, around 25 minutes which includes slicing and dicing a few veg, pressing a few buttons on blenders, and holding a spoon and turning it clockwise for a few minutes, this is how I like it quick and simple, so I have energy for other things.

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Ingredients

  • 2 organic skinless chicken thigh fillets
  • 1/4 courgette (zucchini)
  • half a courgette (zucchini) sliced thin and long ways
  • 3 carrots roughly chopped
  • 1 sweet potato chopped into 4
  • 1 apple with the seeds taken out
  • half a handful of fresh chopped chives
  • half a handful of fresh chopped parsley
  • handful of fresh basil
  • 3 spring onions chopped
  • pinch of rock salt
  • odourless coconut oil

Method

Put the chicken pieces, sweet potato, apple, 1/4 zucchini, salt in a food processor for a couple minutes, until it is all broken down, then transfer it all to a blender and add 1/4 cup of water, add more if needed, and blend until smooth. Then heat the coconut oil in a stainless steal frying pan and pour the mix in with the spring onions, parsley, chives, and cook for around 20 minutes until cooked through, mixing as you go, also place the courgette slices in the pan, cooking on the side of the mix.

In the meantime, put the chopped carrots in a pan with the fresh basil and a little chives and boil for around 20 minutes until soft, then it’s all ready to munch for a healthy, filling breakfast, the water the veg is cooked in is also really tasty and can be drunk with the breakfast.

Breakfast: sweet potato and parsnip granola with stewed fruit and melon milk

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Sometimes it’s hard to create a normal breakfast when on a low histamine diet, often I will eat some sort of mad stew, or chaotic salad or something that isn’t the norm, but really all I crave for is just some normal cereal or toast.

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The recipe I have come up with, not only is supper healthy, but tasted really scrummy  and satisfied my breakfast cravings. The melon as milk, which sounds a little over the top, worked really well and could almost be mistaken for milk, sweet potato’s and parsnip almost tasted like sugary cornflakes, and the stew gave it that extra moorish taste, so I am a happy dumpling today.

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Ingredients – Granola

  • 1 sweet potato grated
  • 1 parsnip grated
  • tablespoon coconut oil
  • rock salt

Method

Put the oven to gas mark 5, then place the grated sweet potato and parsnip  evenly on a tray, with the coconut oil and sprinkling of salt. After 10 minutes, when the oil has melted, mix the veg in it and carry on baking for another 25 minutes, or until crispy and toasted, mix again about half way through and it’s ready.

Ingredients – Stewed fruit

  • 2 sweet apples finely chopped
  • half a stalk of rhubarb finely chopped
  • coconut oil
  • pinch of rock salt

Method

Put the fruit, coconut oil, salt in a pan and and heat until bubbling, then let gently simmer for around 20 minutes until soft, adding more water if needed.

Ingredients melon milk

  • nice chunk of melon
  • half a cup of water
  • teaspoon of coconut oil
  • salt

Method

Put everything in the blender and blend until smooth, then get a muslin clothe out, or something similar and pour through into a bowl to remove the bits. Then pour over the granola with the stew on top and it’s ready to munch.

 

Sweet potato fritters with poached egg, pesto and cress

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These sweet potato fritters were really tasty and went well with the poached, pesto and cress. It’s one of my favourite breakfasts, it’s filling and really sets you up for the day.

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The fritters also have lots of fresh herbs including the ginger to help in stabilising the mast cells and lowering the histamine level.

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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)

Method

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

Method

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.