Namaste yoga lovin’ foodies! I’ve just recently been given the okay from my nutritionist to start adding a few things back into my diet – yay! I’m currently testing my boundaries with avocado. As it is a high histamine food I haven’t been able to enjoy them for months. Adding in just the teeniest tinsiest bit into my food has brought me so much joy!
***If you are in a place in your histamine intolerance journey in which you absolutely cannot eat avocado, then I would suggest replacing with something you love and can tolerate!
Today’s delicious meal is inspired by the famous Chipotle burrito bowl! But I think this is even better. WAY BETTER! On this particularly warm February day I decided to use fresh produce for my pico de gallo, making this dish super quick to prepare!
Let’s begin with ingredients:
- 1/4 cup quiona and/or rice
- few handfuls of kale
- 1/2 mango
- 1/4 avocado
- 1/2 bell pepper
- 1 tbls chia seeds
- 1 tbls flax seeds
- 1/4 cup coconut cream (solid fat and liquid)
- 1 small lime or 1/2 large
- lots of cilantro!
Begin by cooking quiona and/or rice according to directions. Quickly steam kale or leave raw.
While rice is cooking create your pico de gallo by chopping pepper, mango and avocado. Then mix together with cilantro and seeds. Add a little salt and pepper and put off to the side.
Create your dressing by simply blending the coconut cream and lime together. Leave off to the side.
When the rice is done, assemble your bowl by mixing all ingredients together and tossing with dressing.
Enjoy your delicious creation with a yummy drink or a healthy side! I decided to eat mine on the front porch – due to the 60 degree weather in Feb – with ginseng tea and high quercetin blueberries with dark chocolate for dessert! Eating with flowers near by is lovely because the aroma adds to the pleasure of enjoying your nourishing meal.
Enjoy your meal and let it be an inspiration to eat well, take care of yourself and fully absorb the beauty of each day!