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.

 

Supper: lamb mix, sweet potato and coleslaw with dill sauce

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It’s been a while since I have posted a new recipe as I have been spending time trying to heal and try and get myself back on track. This recipe is simple and summery, but the combination worked well together and is very healthy too.

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Ingredients

  • 1 large sweet potato diced
  • handful of diced lamb
  • 1 onion
  • 1 garlic
  • thyme
  • rosemary
  • rock salt
  • odourless coconut oil
  • 2 apples
  • 1 carrot
  • 1 beetroot
  • 1 celery
  • handful of dill
  • olive oil
  • rock salt

Method

Heat up the coconut oil in a pan, then add in the onion, garlic, lamb, thyme, rosemary, salt and fry for a few minutes, then add a little water and gently simmer for around 20 minutes. In the meantime boil the sweet potatoes until soft.

For the Coleslaw get out a food processor and add a grater in it and then put the apples, carrot, beetroot and celery through it until all grated.

For the dill sauce place in a food processor the dill,  around 6 tablespoons of olive oil, 1 large tablespoon of the cooked sweet potato, salt and blend for a minute, then mix it in with the coleslaw and also pour a bit over everything and it’s ready to munch.

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: 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.