Gluten Free is not for me.

So it's been a full two weeks since I started this low histamine, gluten free diet to help (hopefully) eliminate my migraines. Day 7 was the first migraine free day. (AWESOME!) I haven't had a migraine since. (EVEN MORE AWESOME!) However, I've had two slight headaches. One was due to the drastic change in barometric pressure and the second was from my new glasses. New glasses always make my eyes tired and give me a bit of a headache.

(What do you think of my new glasses? They're PURPLE!)

Anyway, I am supposed to do this low histamine diet for a full four weeks, but I just don't think I can cut it. I am dying for flavor! I want pasta with sauce and meatballs. I want CHEESE!! I want to eat out! I have finally found two different kinds of gluten free bread that are not only tolerable, but actually taste pretty good, however, I would kill for a laugenstangerl (a pretzel bread). We'll see how much longer I realistically hold out.

I think it might be in my best interest to start slowly reintroducing foods back into my diet. I'll do it just like I introduced new foods to Alexa; one new food every three days as long as there is no reaction. That's my plan. Yeah, this is totally going to happen. See you later gluten free! Bring on the histamines!

Low Histamine, Gluten Free Baked Sweet Potato Gnocchi with a Carrot Garlic Pesto Sauce

Ingredients for the Gnocchi:
2 medium sweet potatoes, peeled and cubed
1 cup of rice flour
1 egg

Ingredients for the Sauce:
2 large carrots, peeled and sliced
1 teaspoon of minced garlic
2 scallions, just the greens
1-2 teaspoons Rapeseed oil
6 large basil leaves
1/2 cup heavy cream
Pepper
chili powder

For the gnocchi -
Boil the sweet potatoes until they are very tender. Immediately drain the water and return them to the pot. Mash thoroughly with a hand masher. No lumps! Transfer to a medium sized metal bowl and allow to cool. Preheat oven to 175C. Once the potatoes are cooled add the egg and mix well. Add the rice flour a 1/2 cup at a time and mix thoroughly. The dough will start to thicken up.  Line your baking sheet with parchment paper. Place your dough into a zip bag. Cut 1/2 inch hole in one of the corners and use the bag to squeeze one inch pieces of dough onto the parchment paper. The gnocchi can be fairly close together on the baking sheet because they will not expand. Bake the gnocchi in a hot oven for 20-25 minutes, or until the edges start to turn slightly brown. Remove from the oven and allow to cool.

For the sauce -
Boil the carrots until they are fork tender. Remove from the heat and drain well. Add carrots, garlic, scallions, basil leaves, oil and cream to a blender. Blend on high until the sauce is smooth.

When you're ready to eat, add the sauce to a frying pan over medium-high heat. Toss the gnocchi into the sauce and heat until hot. Be sure to continuously move the pan so that the sauce does not burn. Add the pepper and chili powder.

Enjoy!

(I know that the picture is a little blurry, but I was too excited to gobble this dinner up to worry about whether or not the picture came out clear!)

P.S. This meal is Alexa approved!!

Low Histamine, Gluten Free Lunch

The first few days of this low histamine diet were pretty scary. I was cranky because I thought I was hungry, but really, as long as I think up stuff ahead of time it's really not that bad. The second day of the diet I was starving at lunch time. Gluten free bread is not very good, so my breakfast had kind of sucked. I was ready for food with FLAVOR!

I sauteed half an onion, a carrot, a celery stick and some minced garlic in one heaping teaspoon of coconut oil. I really let the onion get good and clear before I moved on. Then I turned the heat up and I added one egg, quickly scrambling it with the spatula. After the egg was completely cooked I added two large handfuls of rice noodles and about 1/2 a cup of water. I put the top on the pan and waited 3-4 minutes. I garnished the top with some finely chopped scallions and voila, delicious lunch with FLAVOR!!

Do you know of any low histamine lunches?

Pasta with Spinach, Chick Peas and Tomatoes *Gluten Free*

Ingredients:


1 Pound gluten free Pasta
1 can organic chick peas
1 can organic diced tomatoes with garlic and onions
1 bag of organic frozen spinach
1/2-1 Cup Parmesan cheese
1 Tablespoon Extra Virgin Olive Oil




Directions:


Boil Pasta until tender, drain and set aside. In a large pot, add olive oil and heat on medium heat. Add chick peas, diced tomatoes and frozen spinach. Cook 3-4 minutes until spinach is no longer frozen. Add Pasta to the pot, mix well. Add Parmesan cheese and mix well. Serve hot.


This was such a quick and easy recipe that I threw together and it was absolutely delicious!