Low-Histamine Asian Noodle Stirfry

Low-Histamine Asian Noodle Stirfry

1 package stirfry rice noodles (14-16 oz.)
boiling water to cover, reserving 1 c. for sauce
4-5 T. avocado oil
1 lb. boneless skinless chicken breasts, diced into bite-size pieces
1 t. ginger powder
1 clove garlic
1 t. sea salt
1 T. maple sugar
2/3 c. coconut cream
2/3 c. sunflower seed butter
1 large head bok choy, chopped
1 sweet onion, diced medium
1 head fennel, diced small
2 small or one medium zucchini, cored, and diced
2 leeks, washed and white parts sliced into rounds

Prepare noodles by placing them in a large glass bowl. Heat a pot of water, and once boiling, pour it over the noodles to cover them completely. Let sit for five minutes, stirring a few times so they don’t stick together. Drain, reserving 1 c. hot water for the sauce, and set aside. Optional – toss with 1 T. avocado oil.

Prepare the sauce by placing the ginger, garlic, salt, sugar, coconut cream, and seed butter in a medium bowl. Add enough of the hot water to make 2 cups, and stir slowly to combine. Set aside.

Heat 2 T. avocado oil in a large saute pan or wok over high heat. Add the diced chicken and stir-fry for several minutes, stirring constantly, until no longer pink. Remove the meat and juices to a clean medium bowl.

Heat remaining 2 T. avocado oil in the same pan. Add the diced vegetables, stir-frying over high heat for three to five minutes until they begin to become tender. Add the sauce and meat to the pan, and continue stir-frying over high heat for another five minutes, making sure all ingredients are heated through.

To serve, use tongs or clean hands to place about 1/2 c. noodles on a plate, topping with chicken/vegetable mixture.

To freeze for later, place about 1/2 c. noodles in individual pint mason jars or other non-reactive 10-12 oz. freezer containers. Top each portion with about 3/4 c. chicken/vegetable mixture. Cover and freeze. To reheat microwave from frozen for about 3 minutes.

Low Histamine Choc Chip Cookies

Low Histamine Choc Chip Cookies

2 eggs
1/3 c. maple sugar
1/2 c. olive oil
1/2 c. Otto’s cassava flour
1/2 c. brown rice flour
1/2 c. white rice flour
1/2 c. tapioca starch
1 t. vanilla
1 t. baking soda
1/2 t. sea salt
1/2 c. mini chocolate chips

Preheat the oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer and mix for about one minute until the dough comes together.

Form the dough into 1 T. mounds on a Silpat-lined baking tray, placing them about 1.5 inches apart. Bake for 13 minutes. Cool slightly and then freeze for later consumption.

Low-Histamine Cheesecake Blintz Casserole

Low-Histamine Cheesecake Blintz Casserole

Batter:
½ c. butter or coconut oil, melted (reserve 1 T. for filling)
1 c. cassava flour
¾ c. milk of choice
3 T. maple sugar
2 t. baking powder
2 eggs

Filling:
1 lb. ricotta
1 egg
1 T. maple sugar
1 T. melted butter or coconut oil from above

Preheat oven to 350 degrees. Melt butter and put 1 T. in a medium bowl for the filling. Combine the rest of the butter with the batter ingredients in one bowl. Add the filling ingredients to the butter in the other bowl, and stir to combine. Put half of the batter in a greased 8×10-inch casserole dish. Gently dollop the filling over the layer of batter. Gently spread the remaining batter over the filling with an offset spatula. Bake for 45 minutes. Serve warm with allowed jam for brunch, or portion and freeze for later.

Green Egg Bake

Green Egg Bake

8 eggs
1 clove garlic
1 t. sea salt
4 c. kale, chopped
1 medium zucchini, grated
1/2 c. ricotta
4 c. grated mozzarella

Preheat oven to 350 degrees F. Butter a baking pan. Place the eggs, salt, garlic, and kale in a blender and blend briefly until combined. In a medium bowl, add the grated zucchini, cheeses, and egg mixture and stir to combine. Pour into the prepared pan and bake for about 50 minutes, until the center is set. Serve immediately or freeze in portions.

Cranberry Muffins

Cranberry Muffins

This recipe is adapted from Eat Beautiful!

3/4 c. Otto’s cassava flour (other brands are too starchy)
1/3 c. maple sugar
1/4 c. collagen peptides
3 T. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1/2 t. lemon oil (optional), or lemon zest if tolerated
3 T. water
1 egg or 1 T. pastured beef gelatin
1/3 c. avocado oil
1/3 c. non-dairy milk of choice
2 t. apple cider vinegar
1/2 c. fresh or frozen cranberries

Preheat oven to 350 degrees F. Line a muffin pan with liners (this makes six muffins).
Stir together dry ingredients in a medium bowl. Whisk together wet ingredients in a small bowl. Stir wet ingredients into dry ingredients, gently adding in the cranberries.

Fill the prepared muffin liners. Bake for 22 minutes until they spring back when carefully touched.

Serve immediately or freeze.

Rosemary Olive Oil Cookies

Rosemary Olive Oil Cookies

This recipe is adapted from Claudia Cuici’s recipe

1 c. tigernut flour
3 T. arrowroot flour
1/2 t. baking soda
1/4 c. maple sugar
1 T. finely chopped fresh rosemary
1/2 t. sea salt
1 egg
1/2 c. olive oil
1 t. lemon oil
1/4 c. dark chocolate mini chips

Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper.
Gently whisk together flours, soda, sugar, rosemary, and salt in a medium bowl. Whisk together egg and oils with a fork in another bowl. Add the wet and the chips to the bowl of dry ingredients, and stir with a spatula until it comes together into a sticky dough.

Use a cookie scoop to scoop dollops of dough onto the pan, about two inches apart.

Bake for 11 minutes. Store in an airtight container in the refrigerator or freeze.