I whole heartedly believe Mark’s histamine diet needs to be as mentally and emotionally stimulating as it is physically nourishing. When one part of the body is off, the whole thing is thrown off. Over the last week he has been blessed to begin adding more foods back into his diet one at a time. It’s amazing how quickly we can tell if he has eaten something his body does not tolerate. He almost immediately grows pale in color, has no energy and literally looks like he is shriveling up.
This recipe is a low to medium histamine diet friendly. Something to keep in mind is the things Mark’s body can process may not be the same for you. The recipes I am sharing are ones I will be striving to make them fairly interchangeable depending on what various oils, meat, veggies and fruit your body tolerates. Here is a delicious, easy lunch.
Cranberry Chicken Wraps with Romaine Lettuce Wraps
1/2 pkg. frozen Cranberries
3 ribs of celery
1 lrg. or 2 med. carrots
Fresh ginger the size of your thumb
2 Cups Frozen, already cooked chicken
oil for sautéing (use whatever oil your body will tolerate)
In a med. to large pot sweat the cranberries, celery, carrots and ginger until tender, but still crunchy. Add the Frozen, already cooked chicken to the pot heat through for 3-5 mins. Season to taste with sage, marjoram and Himalayan salt.
Wash and dry romaine lettuce for wraps, place open on a plate.
Diced cucumber and avocado for garnish.
When vegetables are tender but still crunchy and the chicken is heated through, spoon mixture into the romaine leaves.
Garnish with cucumber and avocado. Enjoy!