Lunch: Chicken, tarragon and sweet potato sauce with noodles

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Here is another simple meal that was very tasty and filling, I used ginger and tarragon in it, which are both good for a histamine and mast cell condition as they are both mast cell stabilisers  and natural antihistamines. They also worked well with the other ingredients and gave it lots of flavour.

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Ingredients

  • 1 chicken thigh chopped
  • 1 white onion finely chopped
  • 1 garlic put through a squeezer
  • 1 sweet potato peeled and diced
  • nice chunk of butternut squash diced
  • half a carrot diced
  • 1/4 courgette diced
  • half a handful of tarragon roughly chopped
  • chunk of fresh ginger chopped
  • rock salt
  • coconut oil (odourless)
  • 1 courgette put through a spiralizer

Method

Heat up the coconut oil in a pan, then add in the onions garlic, chicken, ginger, tarragon and salt and fry for a few minutes until the flavours start to come through and the chicken is sealed. Then add in the sweet potato, butternut squash, carrot and courgette, then cover with about a cup of water, let it come to a boil, then let simmer for around 40 minutes. For the courgette pasta, heat up the coconut oil in a frying pan, add in the pasta and fry for a few minutes, then it’s ready to serve with the sauce.

 

Lunch: Summer Chicken salad

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I have recently got back from a long shift, and hopped on my bike for the first time in ages, as had it stored at work, the intensity of trying to get up a hill and failing miserably has made me realise  just how unfit I am, so this is the start of trying to get a little fitter, which hopefully should raise my energy levels in the long run.

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I got home starving so had to cook something straight away. This salad I have cooked quite a few times lately as have become a little a addicted to it and it’s so easy to make. Once I cook something that works, I tend to shuffle it down my throat until dooms day, which is probably not a very good way to go about things, but at the moment my diet is so limited I just stick to recipes that I can tolerate and work. For the chicken salad I used sweet potatoes instead of normal potatoes and used lots of fresh herbs to give it lots of flavour.

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Ingredients 

  • 1 organic chicken breast roughly diced
  • 1 white onion sliced finely
  • spring of thyme
  • 2 sweet potatoes roughly chopped (skin still on)
  • 3 spring onions finely chopped
  • 1/4 cucumber finely chopped
  • 1 celery finely chopped
  • 1 sweet apple finely chopped
  • handful of chives finely chopped
  • handful of coriander finely chopped
  • organic olive oil
  • coconut oil (odourless)
  • rock salt

Method

Put the sweet potatoes in a pan and boil for around 20 minutes, or until soft, then drain and put into a bowl. In the mean time heat up the coconut oil in a stainless steel frying pan, then add in the onion, thyme, salt and chicken breast pieces, cook for around 25 minutes until cooked through, then mix it all in with the sweet potato, also adding the coriander, chives, cucumber, spring onions, apples, olive oil and a little more rock salt and mix it all through, then it’s ready to munch.

 

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.

Lunch: Simple lamb and cherry summer salad

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Here is a quick summer salad I have come up with to save time and energy in the kitchen. I am trying to come up with easy fast meals at the moment, that are still yummy and low histamine, as no one likes to spend hours in the kitchen, especially when you are not well.

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I used a small amount of ingredients and the salad didn’t take longer then 20 minutes to prep, but came out really tasty and Moorish and the cherries gave it that added exotic taste. The added lamb gave the lunch the protein it needed to fill you up, but was still a light summer salad packed with nutrients and flavor.

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Ingredients salad

  • 1 organic lamb steak
  • thyme chopped finely
  • 1 clove garlic
  • half a onion sliced into fine rings
  • rock salt
  • 7 fresh cherries halved
  • small handful of lettuce leaves roughly chopped
  • half a handful of parsley roughly chopped
  • half a sweet potato grated
  • coconut oil odourless
  • pinch of rock salt

Method

Heat up some coconut oil in a pan, add the lamb, thyme, onions and pinch off salt, fry until the lamb is cooked through, turning and mixing as you go, will take about 20 minutes for the lamb to cook through, but still be succulent. Then place the lettuce, grated sweet potato and parsley on a plate ,slice the lamb and place it on top, along with the onions and cherries and then sprinkle the dressing over it all and it’s ready to munch.

Ingredients dressing

  • 4 tablespoons olive oil
  • 1 apple juiced
  • teaspoon of raw honey
  • tablespoon of chopped chives
  • rock salt

Mix all the ingredients together, then pour over the salad.

Lunch: Small pizza’s with topping

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I have been craving pizza lately, every time I walk past dominos on my way to work, I drawl with my envious greedy eyes. But I know it’s not worth even a bite as I would blow up like a puff monster and became very fatigued and unwell.

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So I have decided to create my version of a pizza, but one that I can tolerate, I also made them mini for the fun of it.  The pizza base is paleo, I used sweet potato, apple and chicken to create a doe and it worked surprisingly well and then used a beetroot pesto to replace the tomato sauce, and then placed sliced veg on the top, as you would for the topping and then just skipped the cheese, but the moorish pesto sauce seemed to make up for this, and it came out really yummy, and was pretty easy and fast to make too, which helped the matter.

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Ingredients – Pizza Base

  • 1 and a half sweet potatoes chopped in quarters
  • 3/4 of a chicken breast
  • 1 apple chopped in quarters and the seeds taken out
  •  pinch rock salt
  • half a tablespoon of coconut oil (odourless)

Method

Put the oven to gas mark 5, then put all the ingredients into a food processor for around a minute, or until blended well like a wet doe mix, half way through you may need to use a spoon to move bits off the side to help it blend better. Once done, grease a dish with some odourless coconut oil, or use grease proof paper, then spoon the mixture out into separate small flat circles, i did them quite thin so they were crispy. Bake in the oven for around 25 minutes.

 

Beetroot pesto

  • half a courgette
  • 1 beetroot
  • 1 clove of garlic
  • 4 tablespoon of olive oil
  • fresh rosemary
  • rock salt
  • teaspoon of water

Method

Put all the ingredients in a blender and blend until smooth, then take the pizza bases out of the oven and spread the pesto over each one, I also added on top some thin sliced onion, butternut squash and celery, then baked in the oven for another 10-15 minutes, then it’s ready to munch, can also be served with a fresh salad on the side, but is nice on it’s own as well.

 

Supper: Chicken breast with mashed veg and chutney

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I’m back now from a lovely break, I swam in the sea most days, read some good books and rummaged through charity and antique shops, I now feel supper relaxed and much better, ready to come up with some new recipes.

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The meal I have created is very simple, I experimented with boiling the vegetables and chicken breast together to save time and washing up. The chicken breast came out really delicious and succulent as well as giving the veg a nice flavour too, and it was so easy and and stress free to make.

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The chutney I created was very simple, but yummy and complimented the chicken and vegetables well, the whole thing didn’t take longer then 25 – 30 minutes, so good if want to save time.

Ingredients 

  • 1 chicken breast
  • 1/4 of a swede diced
  • 4 carrots chopped
  • 1 sweet potato peeled and chopped
  • handful of kale
  • thin ring of finely chopped onion
  • chopped beetroot stalks

Method

Put all the veg in a pan (except the kale) and also add the chicken breast and a pinch of rock salt, then fill with boiling water from the kettle, so it covers everything and first let it really boil, then turn down and let it gently simmer for around 25 minutes, then add the kale in at the end and cook for a few more minutes, then strain everything, saving the liquid to drink and some for the chutney. Then roughly mash the veg together, so there are still some chunks, sprinkle some raw onion and beetroot stalks over the top, drizzle some olive oil over, then serve with the chicken and chutney,

Chutney ingredients

  • half a onion finely chopped
  • 3 cloves of garlic roughly chopped
  • sprig of rosemary finely chopped
  • 1/4 stalk of rhubarb finely chopped
  • half a apple finely chopped
  • half a sweet potato peeled and finely chopped
  • coconut oil (odourless)
  • rock salt

Method

Heat up some coconut oil in a pan, then add the onion and garlic, rosemary and salt and fry for a few minutes, then add in the rhubarb, apple, sweet potato and gently saute’ for around 5 minutes, then add in three tablespoons of the stock water from the cooked meal and cook for another 5 minutes, then it’s ready to serve with the rest of the meal.

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.