I was asked recently if I’d put more low carb recipes on the blog. Unfortunately, given my histamine intolerance, some of the foods I relied on to keep me really low carb are off the menu: fish, nuts, pork, bacon, tomatoes, spinach, absolutely no strawberries, in fact most berries are out unless they’re frozen, nut milks and flours, erythritol, the Tofutti Better than Cream cheese…all gone from my diet.
So, I try to keep at a moderate carb and am eating more of a low histamine paleo diet. I can’t do any of the bone broths that are common in paleo, but it gives me a bit more leeway. I occasionally add in some rice products because I need as varied of a diet as I can get, given how much is off the table. But I can give you some delicious recipes—some are low carb, others are moderate carb but healthy.
Here’s one of the recipes I developed and use the most for breakfast:
Peach Protein Shake:
- 2 cups frozen peach slices (most of the peaches and berries I do eat are frozen because fresh berries have a high chance of having mold on them)
- 5 cups coconut milk
- 1 cup pomegranate juice
- 1 heaping tablespoon of Nutibiotic Rice Protein Powder (you can substitute whatever protein powder you use)
- 1 teaspoon honey
And for my personal health needs, I add (these are what I use, I’m not prescribing them):
- 2 capsules mangosteen (take powder out of the gelatin capsules and toss the capsule part)
- 1 heaping teaspoon L-Glutamine powder
- 1 heaping tbsp of All One Nutritech Fruit Antioxidant Vitamin/Mineral Supplement
- Pack into largest cup of the Nutribullet and blend until smooth. You can use a regular blender, if you don’t have a Nutribullet—but that is one of my favorite kitchen gadgets. Makes one serving.
Beef Noodle Soup:
Sometimes I really want soup, but I can’t use any canned or boxed broths or soup mixes. And since I personally can’t use any garlic (not due to the histamine response but due to my allergies), and all nightshades are off the table and all peppers (histamine), well…flavoring is a tough one.
- 1 lb very fresh beef, diced into small strips(do NOT use aged beef if you have a histamine intolerance issue)
- 1 package rice noodles (I use Tinkyada usually but for this soup, I like Thai Kitchen)
- 2 tbsp olive oil
- 1 cup carrots, shredded
- 2 tbsp honey
- 1 bay leaf
- 1 tsp salt
- 1 tbsp parsley
- 1 tsp oregano
- ½ tsp sage
- ½ tsp dill
If you CAN eat them, I suggest adding:
- ½ cup diced green onions
- Pepper to taste
- Heat olive oil in skillet. Add bay leaf, herbs, beef, and honey (and green onions if you can eat them).
- Sauté over medium heat until browned and starting to caramelize
- Add carrots. Cover with lid for five minutes.
- Meanwhile, heat 2 quarts water in large pan. Add rice noodles. Bring to boil and then lower heat. Simmer for five-six minutes and thoroughly strain.
- Place noodles back in pan and set aside.
- Pour off any drippings from beef mixture and add water to make three cups. Pour over beef, add salt (more or less to taste, add pepper here if you can use it) and bring to boil.
- Remove bay leaf.
- Add noodles and stir to mix.
- Serves 2-3