Lunch: Filled salad leaves with chopped chicken burger, apple mix and sweet potato mash

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This meal was quite simple to make, even though it’s looks a little complicated, just a few bits to do to make up the dish. It was was really tasty, and the burgers went really well with the apple mix, sweet potato and simple dressing along with the pomegranates, which I like to add to a lot of my meals as not only are they tasty, look nice, but they are also a natural mast cell stabiliser. I will be definitely making this meal again.

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This is my last post for a couple of weeks as I am trotting out into the abyss with my partner to dwell in a caravan, with no wifi, lots of nature around and salty sea, hopefully this will help in making me feel better, with a much needed break to charge up my parsnip batteries.

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Ingredients: Apple mix and mash

  • 1 red apple finely chopped
  • half a red onion finely chopped
  • 1 celery finely chopped
  • handful of parsley finely chopped
  • 4 asparagus stalks chopped
  • rock salt
  • coconut oil (odourless)

Method

Heat up some coconut oil in a pan, then add in the onions, salt and parsley and fry for a few minutes, then add in the apple, celery, and asparagus and sauté for around 15 minutes, until the flavours have come through, but everything still has a little crunch to it, then it’s ready to serve.

For the potato mash, peel and chop 1 large sweet potato, and boil for about 25 minutes, until soft, then mash with olive oil and salt and it’s ready to serve.

Ingredients – Chicken burgers

  • 3 boneless chicken thighs
  • half a onion finely chopped
  • fresh rosemary
  • fresh thyme
  • fresh parsley
  • fresh chives
  • 2 cloves of garlic
  • rock salt

Method

Put all the ingredients in a food processor for about a minute, then mix in the onion, shape into small burgers. Then heat up some odourless coconut in a stainless steel frying pan, then put the burgers in and fry for around 25 minutes, turning as you go, then chop them into pieces and they are ready to serve.

Platting up

Get four lettuce leaves, then fill them with the sweet potato, apple mix and and chopped chicken burgers, sprinkle over the top a little olive oil mixed with fresh apple juice and also serve with some pomegranates, and it’s ready to munch.

Simple lunch: oven baked sweet potato with a mixed chicken filling and dressing

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Here is another simple meal I have put together, in the hope to save time and stress in the kitchen. Sweet potato seems to go with everything, and they are so delicious, so I use them with a lot of meals. Here I  made a very simple filling, but was very tasty, and the dressing gave it that extra punch it needed to make it really yummy, and worth the wait of the baking sweet potato.

Ingredients – Filling

  • 1 organic chicken breast
  • 1 clove garlic
  • thyme
  • fresh basil
  •  Half a celery
  • chives
  • grated apple
  • rock salt

Method

Put the oven to gas mark 5, then two medium sized sweet potatoes on a flat dish in the oven and bake for about an hour and 20 minutes. In the meantime, heat up some coconut oil in a stainless steel pan, then add the chicken pieces, garlic, thyme and salt, celery, chives and cook for around 20 minutes. Then mix a nice bunch of fresh basil in, grate half a carrot over the top and serve with the dressing.

Ingredients- Dressing

  • 1 apple freshly juiced
  • 3 tablespoons of olive oil
  • rock salt
  • teaspoon of raw organic honey
  • 1/4 clove of garlic

Method

Mix all the ingredients together, the pour over the top of the sweet potato and the food is ready to munch

 

 

 

 

Lunch: Chicken patties with shredded carrot with a parsley and chive sauce

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These chicken patties were simple to make, but tasted very moorish, and went well with the raw carrot and simple dressing to gave it extra flavour and texture. It’s a good meal to serve if your having friends round for lunch, as it’s light on the tummy, quick to make and mostly hassle free.

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Ingredients – chicken patties     

  • 2 organic, boneless chicken thighs
  • 1/4 courgette
  • 1/4 grated sweet potato
  • 1 red onion
  • 2 clove’s of garlic
  •  fresh thyme
  • fresh parsley
  • fresh chives
  • rock salt
  • coconut oil (odourless)

Method

Put the chicken, courgette, sweet potato, onion, garlic, thyme, parsley and chives and salt in a food processor for around a minute, until all blended. Then shape the mixture into round patties. Then heat some coconut oil in a stainless steel pan, then place the chicken patties in the pan and cook for about 15 minutes on either side, or until cooked through.

For the shredded carrot, use a veg peeler and peel the carrots down to get the effect. I used two large carrots.

Ingredients – Herb sauce

  • Handful of parsley
  • half a handful of chives
  • 6 tablespoons of olive oil
  • rock salt

Method

Put all the ingredients in a food processor for around half a minute, then it’s ready to serve with the patties and the shredded carrot.

 

Lunch: Courgette rolls, with chicken, red onions, roasted carrot and parsnip with a homemade mayo

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In this meal I have used courgette as the roll base, and then just put some simple fillings in, like I would with a sandwich, and served it with roast veg and a homemade mayo.

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The mayo I used is egg free, as when eggs are raw they are much higher in histamine, so instead I replaced it with parsnip. I used fresh juiced apple to replace the vinegar and used ginger and garlic to make up for the mustard. The flavours came out nicely and didn’t turn me into a mumps dragon, so all was good and my mayo roll cravings have been banished out of sight, for now anyway.

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Ingredients – chicken and roast veg 

  • 1 chicken thigh sliced in half and flattened
  • 2 parsnips peeled and chopped
  • 1 carrot peeled and chopped
  • 1 courgette (zucchini)
  • thyme
  • rosemary
  • salt
  • garlic finely chopped
  • coconut oil (odourless)

Method

Put the parsnips and carrots on a tray with some coconut oil, rosemary and salt and bake for around 45 minutes, mix in the oil about 10 minutes into baking.

For the chicken heat some coconut oil in a pan, then put the chicken slices in with some garlic, thyme and salt and cook on either side for about 7 minutes. Also add in the chopped onion to cook in the meat juices to give more flavour.

For the courgette roll, cut in half, then slice each piece a bit over half way down, then bake in the oven for around 45 minutes, or until cooked through.

Ingredients – Mayo

  • 2 parsnips peeled and chopped
  • 1/4 sweet potato peeled and chopped
  • 1 white onion finely chopped
  • 1/4 clove of garlic
  • around 6 tablespoons of olive oil
  • 1 apple juiced
  • small chunk of ginger
  • fresh basil

Method

Heat up some coconut oil in a pan, add the onion, salt, ginger and fry for a few minutes, then add the parsnip and little water and let it gently simmer until soft. Then put the mixture in a food processor with the olive oil, garlic and blend until smooth, then mix in some fresh chopped basil and it’s ready to munch.

 

 

Supper: Baked lamb pieces with sweet potato chips, stewed vegetables, watercress with beetroot and pomegranate sauce

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This meal was pretty straight forward to make even though there were quite a few bits and bobs to do and it didn’t feel like too much hassle to make.

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The flavours worked really well together,the sweetness of the beetroot and the tanginess of the pomegranates really complimented each other and blended well with the dish and give it a nice taste.

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Ingredients – stewed veg, baked lamb, sweet potato chips

  • 2 organic lamb pieces
  • 2 sweet potatoes cut into chips
  • 1 red onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • 1 carrot chopped finely
  • 1 celery finely chopped
  • half a courgette (zucchini) chopped finely
  • fresh chopped mint
  • fresh chopped thyme
  • fresh chopped parsley
  • coconut oil (odourless)
  • salt

Method

Turn the oven to gas mark 5, place the lamb pieces in a dish, sprinkle with a little rock salt and put some coconut oil on, then bake in the oven for around 35 minutes, pour the meat juices onto the meat about half way through.

Also place the sweet potato chips in a flat tray with some coconut oil, thyme and salt, and let cook for around 45 minutes, mixing them in the oil about 10 minutes into the cooking, when it has melted.

For the stew heat some coconut oil in a pan, then add the onion garlic, salt, mint, thyme, parsley and fry for a few minutes, then add the carrot, celery, courgette and let it gently saute’ for around 30 minutes.

 

Ingredients – sauce

  • Half a red onion finely chopped
  • 1 clove garlic put through a squeezer
  • 1 beetroot chopped
  • 1 large tablespoons of pomegranate seeds
  • coconut oil (odourless)
  • rock salt
  • olive oil

Method

Heat up the oil in a pan, then add the onion, garlic, salt and fry for a around a minute, then add in the beetroot, pomegranate seeds, a little water and gently simmer for around 30 minutes, adding more water if needed. Then put in a blender with some olive oil and blend for around a minute, or until smooth and its ready to serve with the lamb, veg stew and water cress and it’s ready to munch.

 

 

 

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.

 

Quick Lunch: chicken, kale and caramelised onion noodle stir fry

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Here is a quick noodle stir fry I clamped together to feed my hungry munch palace. I used very few ingredients, but the flavours seemed to work really well together and it came out really yummy, with the added sprinkling of pomegranate seeds to give it a fresh and summery edge.

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Ingredients

  • 1 Organic chicken beast sliced in half and flattened
  • 1 red onion chopped finely
  • nice bunch of parsley chopped finely
  • handful of black kale chopped finely
  • 1 spiralized courgette (zucchini)
  • sprinkling of pomegranate seeds
  • Half tablespoon coconut oil (odourless)
  • Sprinkling of olive oil
  • Rock salt

Method

Heat up the coconut oil in a stainless steel frying pan, then add the onion and fry until it starts to caramelise, then add in the chicken pieces, parsley, kale and salt and cook for about 20 minutes until cooked through. Then add the noodles and cook for around a minute, stirring as you go, and it’s ready to chomp.