Okay, just bear with me for this post, as I’m departing from kiddy lunchbox fare and switching to adult-with-dietary-restrictions-work-lunch instead.
That’s because there’s been a few changes around here. For many months now, I’ve been trying to get a few health issues sorted out. Following a fairly dramatic and totally undeserved weight gain last year, I was diagnosed with chronic low iron which was eventually fixed with surgery and a number of intravenous iron infusions. That made me feel like a new woman for about 6 weeks, but after Christmas it was clear that things still weren’t right.
After finally finding a doctor who would listen to me, and with the help of a naturopathic nutritionist, I was finally diagnosed with adrenal fatigue and low thyroid function. Yay! Diagnosis! But of course it wasn’t going to be straightforward. Turns out that the part of my thyroid that’s not working properly is the part that doesn’t respond to the normal medication. Boo! No way! F#$%*%* typical.
So I now have new medication and we wait to see whether it works. In the meantime, I’ve been ordered onto a gluten-free, dairy-free, caffeine-free, sugar-free, low histamine diet. That’s pretty restricted, let me tell you. And for the record, I remain hideously bloated. Ugh.
The biggest challenge I have with this new regimen is the lack of texture. I’ve been a clean eater for some years now, so meat and vegetables are my usual diet. But I am also used to being able to snack on raw nuts, and now that they’re taboo, everything else seems a bit bland.
So, armed with Alison Vickery’s Histamine Intolerance Food List, I set about developing my own recipe. I know that a muffin has a much different texture from nuts (unless something’s gone horribly wrong), but the point is that it’s a change from the limited foods that I’m able to eat. And that’s a good thing.
The other big consideration this week is that I’ve just started a new job. It’s a 2 month gig, but it’s already looking like a really interesting a diverse role and I’m going to learn a huge amount in a hurry. There’s no point in trying to buy lunch whilst at work because of all the restrictions. So I’m packing my own work lunchbox – a low histamine salad as well as a zucchini muffin. And I can tell you, by midday I’m pretty happy that I packed the muffin.
So, for what it’s worth, here’s the recipe. I’ve put in plenty of spice to boost the taste. I’m no expert when it comes to low histamine, but I’m sure you’ll let me know if I’ve overstepped the mark. The spice may be regarded as high histamine – it was tricky to work it out – but even if it’s high, the effect is probably minimised when combined with all the other ingredients.
So, if you’re in need of a gluten-free, dairy-free, nut-free, sugar-free and most importantly, low histamine recipe, this may be for you. But if you’re looking for paleo, you won’t find it here – I’m drawing the line at that!
If you have dietary restrictions, how do you manage them? Leave a comment below to share your best tips.
400 g grated zucchini
110 g tapioca flour
110 g sorghum flour
120 g brown rice flour
5 g psyllium husk
20 g baking powder
1 tsp ground cumin seeds
1 tsp ground coriander seed
½ tsp turmeric
1 tsp sea salt flakes
125 ml olive oil
125 ml rice milk
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a 125 ml (half cup) capacity muffin tray.
In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes.
Add the zucchini to the bowl and sift in the tapioca flour, sorghum flour, brown rice flour, psyllium husk, baking powder, spices and salt. Add the olive oil and rice milk.
Mix until combined.
Spoon mixture into tray, until each cavity is three-quarters full. Bake for 30 minutes or until a skewer, when inserted, comes out clean.
Allow to cool in tray.
Makes 12 muffins.