Low Histamine Diet: 3 Manuscripts in 1 – 120+ Low Histamine - friendly recipes including smoothies, pies, and pancakes for a delicious and tasty diet

By Sussane Davis

Low Histamine Diet: 3 Manuscripts in 1 – 120+ Low Histamine - friendly recipes including smoothies, pies, and pancakes for a delicious and tasty diet

Do you want to learn about Low Histamine Diet? Do you want to know how to prepare the most delicious meals that fit your diet?  

     
In this cookbook, you will find:
     
SANDWICH recipes like:
   

Turkey Avocado Sandwich

   

Caprese Sandwich

   

Chicken and Hummus Wrap

       
COOKIE recipes like:
   

Almond Butter Cookies

   

Oatmeal Raisin Cookies

   

Coconut Macaroons

            And many other recipes!    

   
Here Is A Preview Of What You'll Learn...
     

How to cook healthy meals

Comprehensive Dietary Advice & Guidance

Recipes with detailed instructions

Each recipe contains the exact amount of calories, protein, carbohydrates and fat

Fast and easy prep that requires no additional steps to prepare your meal

Tips and Tricks

Much,much more!

   
Don’t miss out on Low Histamine Diet! Click the orange BUY button at the top of this page!
Then you can begin reading Low Histamine Diet: 3 Manuscripts in 1 – 120+ Low Histamine - friendly recipes including smoothies, pies, and pancakes for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Jul 18, 2023

Book preview

BOOK 1

40+ Muffins, Pancakes and Cookie

recipes for a healthy and balanced Low Histamine diet

BREAKFAST RECIPES

Scrambled Eggs with Spinach

Prep Time: 5 minutes Total Time: 15 minutes Serves: 2

Nutritional Values (per serving):

-  Calories: 250

-  Protein: 18g

-  Carbohydrates: 4g

-  Fat: 18g

-  Saturated Fat: 4g

-  Cholesterol: 370mg

-  Sodium: 360mg

-  Fiber: 2g

-  Sugars: 2g

Ingredients:

-  4 eggs

-  1 cup fresh spinach, chopped

-  Salt and pepper to taste

-  1 tablespoon olive oil

Directions:

Beat the eggs in a basin and season with salt and pepper.

In a nonstick skillet over medium heat, warm the olive oil.

Include the spinach, cut it, and sauté for 2 minutes, or until wilted.

Once the eggs are thoroughly cooked, pour them into the skillet after they have been whisked.

Present heat.

Quinoa Porridge with Berries

Prep Time: 5 minutes

Total Time: 20 minutes

Serves: 2

Nutritional Values (per serving):

-  Calories: 320

-  Protein: 8g

-  Carbohydrates: 52g

-  Fat: 10g

-  Saturated Fat: 1g

-  Cholesterol: 0mg

-  Sodium: 120mg

-  Fiber: 8g

-  Sugars: 16g

Ingredients:

-  1 cup cooked quinoa

-  1 cup almond milk (or any non-dairy milk)

-  1 tablespoon honey (optional)

-  1/2 teaspoon vanilla extract

-  1 cup mixed berries (strawberries, blueberries, raspberries)

-  2 tablespoons chopped almonds or walnuts

Directions:

Combine cooked quinoa, almond milk, honey (if desired), and vanilla extract in a saucepan.

Cook over medium heat, stirring occasionally, until the mixture reaches a porridge-like consistency (about 10-15 minutes).

Remove from heat and let it cool slightly.

Top with mixed berries and chopped nuts.

Serve warm.

Avocado Toast with Smoked Salmon

Prep Time: 5 minutes

Total Time: 10 minutes

Serves: 1

Nutritional Values (per serving):

-  Calories: 400

-  Protein: 18g

-  Carbohydrates: 22g

-  Fat: 28g

-  Saturated Fat: 5g

-  Cholesterol: 25mg

-  Sodium: 320mg

-  Fiber: 10g

-  Sugars: 2g

Ingredients:

-  1 slice of gluten-free bread

-  1/2 ripe avocado, mashed

-  2 ounces of smoked salmon

-  Lemon juice (optional)

-  Salt and pepper to taste

-  Fresh dill for garnish (optional)

Directions:

The gluten-free bread should be crisp-toasted.

Toast the bread, then spread it with mashed avocado.

Add smoked salmon on top.

Add more lemon juice (if wanted) and salt & pepper to taste.

Put some fresh dill on top (optional).

Serve right away.

Greek Yogurt with Fresh Fruits and Nuts

Prep Time: 5 minutes

Total Time: 5 minutes

Serves: 1

Nutritional Values (per serving):

-  Calories: 220

-  Protein: 12g

-  Carbohydrates: 28g

-  Fat: 8g

-  Saturated Fat: 1g

-  Cholesterol: 10mg

-  Sodium: 60mg

-  Fiber: 4g

-  Sugars: 20g

Ingredients:

-  1/2 cup Greek yogurt

-  1/2 cup fresh mixed fruits (such as berries, sliced banana, or diced apple)

-  1 tablespoon honey (optional)

-  1 tablespoon chopped nuts (such as almonds, walnuts, or pistachios)

Directions:

In a bowl, spoon Greek yogurt.

Add fresh mixed fruits on top of the Greek yogurt.

Drizzle with honey, if desired.

Sprinkle the chopped nuts over the fruit and yogurt.

Serve immediately.

Pancake Recipes:

Banana Oat Pancakes

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 2

Nutritional Values (per serving):

-  Calories: 250

-  Protein: 8g

-  Carbohydrates: 48g

-  Fat: 4g

-  Saturated Fat: 1g

-  Cholesterol: 0mg

-  Sodium: 180mg

-  Fiber: 6g

-  Sugars: 9g

Ingredients:

-  1 ripe banana

-  1 cup oats

-  1/2 cup almond milk (or any non-dairy milk)

-  1 teaspoon baking powder

-  1/2 teaspoon vanilla extract

-  1/2 teaspoon cinnamon

-  Maple syrup and fresh berries for serving

Directions:

The ripe banana, oats, almond milk, baking soda, vanilla extract, and cinnamon should all be combined in a blender. Until smooth, blend.

A nonstick griddle or skillet should be heated to medium.

For each pancake, pour 1/4 cup of the batter into the skillet.

Cook for another 1-2 minutes or until golden brown after flipping for 2-3 minutes or until bubbles appear on the surface.

With fresh berries and maple syrup, serve the pancakes.

Blueberry Buckwheat Pancakes

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 2

Nutritional Values (per serving):

-  Calories: 300

-  Protein: 10g

-  Carbohydrates: 60g

-  Fat: 5g

-  Saturated Fat: 1g

-  Cholesterol: 0mg

-  Sodium: 250mg

-  Fiber: 8g

-  Sugars: 12g

Ingredients:

-  1 cup buckwheat flour

-  1 tablespoon coconut sugar

-  1 teaspoon baking powder

-  1/2 teaspoon cinnamon

-  1/4 teaspoon salt

-  1 cup almond milk (or any non-dairy milk)

-  1 tablespoon melted coconut oil

-  1 teaspoon vanilla extract

-  1 cup fresh blueberries

Directions:

Buckwheat flour, coconut sugar, baking soda, cinnamon, and salt should all be combined in a big bowl.

Almond milk melted coconut oil, and vanilla extract should be combined in a different bowl.

After adding the liquid components, mix the dry ingredients only until they are barely blended.

Fold in the fresh blueberries gently.

A nonstick griddle or skillet should be heated to medium.

For each pancake, pour 1/4 cup of the batter into the skillet.

Cook for another 1-2 minutes or until golden brown after flipping for 2-3 minutes or until bubbles appear on the surface.

Serve the pancakes with extra blueberries and maple syrup on the side.

Spinach and Feta Pancakes

Prep Time: 15 minutes

Total Time: 25 minutes

Serves: 2

Nutritional Values (per serving):

-  Calories: 280

-  Protein: 14g

-  Carbohydrates: 30g

-  Fat: 12g

-  Saturated Fat: 5g

-  Cholesterol: 205mg

-  Sodium: 450mg

-  Fiber: 4g

-  Sugars: