It's taken three weeks, but I'm finally free of the lingering post-flu symptoms that were hanging on. About time!! Now I feel like I can more accurately assess the impact of my low histamine diet on my overall symptoms. I'm still keeping things LH overall, but I am trying out deli turkey this week. (More on that below!) As well, I did pretty well with my higher FODMAP foods last week (cauliflower, apple), so I'll continue to cautiously include those for variety!
In other news, Grocery Outlet has been killing it lately with their selection of top quality name brands, including Artisana Organics Coconut butter, Purely Elizabeth granola, Pop and Bottle and The New Barn almond milk, Straus Organic yogurt (for my husband), and more! They also regularly have Love Beets, Acai Roots frozen puree, Chosen Foods Avocado Oil, NadaMoo Ice Cream (for a treat!) and plenty of organic produce. I love shopping there, because not only is it super affordable, it's also a little like a treasure hunt, because their selection is different every time! This isn't a sponsored ad or anything, I just love any opportunity to snag a deal!
Now, on to this week's meal plan:
Breakfast: Protein Shake // 1 scoop Vanilla Build protein by PureWOD mixed with Pop and Bottle Classic almond milk, 1 tsp Bulletproof Brain Octane, and 1 cup frozen blueberries, cherries, or peaches.
Lunch: Macadamia and Coconut Crusted Chicken with Zucchini Fritters and Roasted Sweet Potatoes // This meal doesn't look very pretty (more monochromatic than my usual spread), but gosh is it delicious! For the chicken, I started by blending about 1.5 cups of shredded coconut and 1.5 cups of macadamia nuts with some salt and garlic powder until they were about the texture of bread crumbs. Then I took chicken breasts that I had cut up into 1-2" pieces, dipped them in beaten eggs, then coated them with the nut/coconut mixture. I baked them in a parchment lined dish at 375 for about 20 minutes or so. For the fritters, I shredded about 1.5# of zucchini in my food processor, then salted and let it sweat for about 20 minutes. After squeezing out as much water as I could, I mixed in two eggs, some salt, and about 1/2 cup of Guiltless Superfoods Organic 7 Seed Flour. Then I pan-cooked them using Primal Kitchen Foods Avocado Oil until crispy! They are DELICIOUS.
Dinner: Green Flatbread with Fresh Veggies, Turkey, Mayo // I'm trying a potentially higher histamine option this week: deli turkey. Turkey is low in histamine, but because it is in deli meat form, I'm not sure how that ranks, and due to the limited resources on the LH diet, haven't really found a straightforward answer. I decided to go ahead and give it a try, since the most important part of any therapeutic diet is how YOU tolerate it as an individual. I'll be having that with some Primal Kitchen Foods Mayo (my favorite mayo out there, though I do miss avocado!). For the flatbread, I modified my original recipe to decrease the histamine content. This batch has parsley, basil, chard, pumpkin seeds, Guiltless 7 Seed Flour, and salt!
Snacks: Fresh Apples // Three cheers for an improvement in FODMAP tolerance! I've been LOVING my daily Pink Lady apple!
Are you following a low histamine diet? I'd love to hear some of your favorite recipes in the comments below!
Have a great week!