What I Ate in a Day on a Low Histamine Diet

Breakfast

Porridge (also known as oatmeal!) is my go-to breakfast on cold winter days, and it was definitely a chilly one at 3C with frost on the ground. I went for a run, which was more me slipping about trying not to break a hip on some roads! When I got home I definitely needed something warming and filling to start the day, and porridge always fits the bill.

This apple pie porridge is simple to make, but tastes quite indulgent. The perfect way to start the morning! I actually thought about the idea for doing this post as I was walking back to bed after a shower to eat this - don't judge, it was FREEZING and I needed my duvet for another ten minutes!

Ingredients for apple pie porridge:

Oats - I tend to use gluten-free oats, but any is fine if you don't have a gluten intolerance or are coeliac.

Milk - can be dairy or non-dairy. I tend to use either Oatley or almond milk.

Apple - always on my shopping list!

Cinnamon - optional, but has a lovely taste if you can tolerate it.

Coconut oil - to cook the apple in.

Maple syrup - an amazing taste and adds a lovely sweetness.

Flaked almonds - for a great crunch!

Medjool date - optional, depending upon whether you can tolerate.

Another delicious topping I have been adding to porridge lately is the Meridian pumpkin seed butter. I could eat spoonfuls of this stuff! It's great if you prefer to be nut-free and adds a bit of extra protein and healthy fats to start the day.

Lunch

After doing some work, a little blogging and really exciting stuff (not) around the house like ironing and cleaning the kitchen sink, I was definitely in the mood for a filling lunch. In the summer I usually go for a salad, but when it's cold out I need something hot and that doesn't take a lot of fuss or attention.

A recipe that I go back to over and over is my quinoa sweet potato bowl. It's so easy and has lots of flavour. I also like that you can mix up the vegetables, herbs and spices, or add different toppings. On this occasion I added some pumpkin seeds and some mozzarella cheese (sounds an odd combination, but I like it!) for some extra protein and fresh thyme for lots of flavour.

I love that this is a one-pan meal, and you pretty much add everything to a large saucepan, bring it to the boil, reduce the heat and then it cooks away without you having to pay it too much attention. Other than an occasional stir, you can carry on with whatever you were doing while it cooks.

Snack

Having had a run in the morning I was a little more hungry than usual, so a mid-afternoon snack was definitely necessary! I made a plate of apple slices with pumpkin seed butter on it, some blueberries and a small handful of coconut chips. Maybe a bit random, but I was craving sweet food but wanted to try and keep it healthy too!

Dinner

It was pasta night, and I never miss pasta night! Truth be told, I love my carbs, so it happens quite a few times a week . . .

One of my favourite pasta dinners right now is my brown butter and sage butternut squash pasta. It's a great alternative to using a tomato-based pasta sauce that is typically restricted on a low histamine diet, and a little different to using a coconut milk based one (although that is always delicious too!).

Such a simple dinner to make, and it's ready in less than 30 minutes which means extra time to relax in the evening. And yes, I like a lot of butternut squash!

Just to note that there are lots of different types of pasta, whether regular or pasta alternatives such as brown rice pasta or quinoa pasta, so use the type that suits you best.

Ingredients for brown butter and sage butternut squash pasta:

Butternut squash - such a beautiful taste and comforting food.

Spaghetti pasta - or, a gluten-free spaghetti pasta if you prefer.

Butter - to make the brown butter sauce.

White onion and garlic - for lots of flavour.

Sage leaves - fresh if you have them or dried sage if not.

Dried thyme - a flavour powerhouse!

Pink Himalayan salt - my favourite salt with lots of minerals.