Low Histamine Diet: 40+ Muffins, Pancakes and Cookie recipes for a healthy and balanced Low Histamine diet
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About this ebook
Low Histamine Diet: 40+ Muffins, Pancakes and Cookie recipes for a healthy and balanced Low Histamine 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:
MUFFIN recipes like:
Blueberry Oat Muffins
Banana Nut Muffins
Lemon Poppy Seed Muffins
Pancake recipes like:
Banana Oat Pancakes
Spinach and Feta Pancakes
Lemon Poppy Seed Pancakes
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: 40+ Muffins, Pancakes and Cookie recipes for a healthy and balanced Low Histamine diet on your Kindle device, computer, tablet or smartphone.
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Low Histamine Diet - Sussane Davis
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