I have been on a low histamine (mostly low histamine) diet for months now… And this past weekend I was a “bad girl”. I ate chicken, I had wine… Popcorn (air-popped from home but still), more wine… I ate a tiny chocolate cookie, some french fries (with ketchup), more wine… It was just that kind of a weekend. And it didn’t set me back TOO far. Made my forehead have bumps and my nose stuff up but, I was otherwise ok. Nothing some water, relaxing and Benadryl cream couldn’t fix.

I think this is basically because for the most part, I’m pretty strict.

That and I don’t have wine without downing a ton of DAO pills or use my Wands (tip with the wands – Sauvignon Blanc is known to have the least amount of histamines so that’s all I drink and, leave the wand in the wine for ten whole mins – stirring every so often – not the three mins mentioned on the package. This will remove around 95% of histamines). I am absolutely confident this saved me. So, it’s a new week – where I will be super strict – and here we have a super strict, low histamine lunch:

You Will Need:

• Zucchini (I used one per box of pasta but you may want to use more)
• Artichoke Hearts (I don’t trust canned food, you should be able to find these in glass jars or the frozen section of your grocery store. Be mindful of glass jars as they may contain preservatives you’ll react to)
• Ghee
• Coconut Oil
• Dried Basil
• Salt
• Dried Parsley
• Good Quality Olive Oil (I used the one that was infused with basil as it added more flavor)
• Dairy Free Mozzarella Shreds
• Gluten Free Pasta (this works best with shorter noodles; I recommend the penne or orecchiette – orzo would also be really good with this)

Cut down your zucchini and drop that and some artichoke hearts into a pan with some ghee, olive oil and coconut oil. I do not measure this – I used (as stated) one zucchini per pasta box and half the bag of frozen artichoke hearts. Equal measure of ghee and coconut oil (about a tablespoon each) and as much oil as I feel necessary.

Shake some basil, parsley and salt, stir (you can taste this later and always add more of something).

As everything cooks down, heat your pasta water and when boiling drop your noodles.

Keeping your veggies cooking on medium, they should start to bubble and soften.

Go ahead and remove them from the stove when they are completely softened, to start blending them in your food processor.

You can see how they browned a bit with the ghee becoming like a brown butter sauce… Scoop them up and throw them all into a blender – oil and butter included – that’s great flavor you don’t want to miss!

Put the puree (after tasting to see if you’d like to add additional salt, etc) back into the pan and keep on warm.

Test your noodles to see if they’re done and right before draining them, capture about a cup of the starchy pasta water.

Throw the noodles and your sauce into anything large enough to stir all together – adding some of your saved pasta water to thin the sauce out to cover the noodles better. You don’t need to add the whole cup unless you find that it’s necessary. I only needed to add half of the cup.

Stir everything together and then add some of your dairy free cheese and stir once more.

Plate your noodles topping with some more dried parsley and bit of olive oil.