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My Experience With Too Much Histamine. Diet and Everything Beyond.

It all started one afternoon, in April 2019, when I experienced a panic attack right after my dinner. I must say it was not at all something common in my life, hence the surprise was big, and not pleasant. I was home alone, and I had eaten a super tasty vegan meal, all things I have eaten countless times before. Since then, I’ve been asked so many times about my experience, but I wasn’t ready to write about it. Even the thought of it was triggering me. Plus, “histamine intolerance” is a very confusing topic because is one of those things that not two people agree on it. I didn’t want to add to all this confusion, and I wanted my experience to empower you, rather than scare you. So read on, if you want to hear details about how I handled it, but keep in mind that not two people will experience an “histamine overload” the same. I just hope that by talking about my experience will help you handle the fear and confusion around weird symptoms, rather than give you a yes and no food list, which can vary from person to person.

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All Recipes/ Appetizers/ Healthy Snacks/ Latest Posts/ Sauces and Dressings/ Vegan/ Vegetarian

‘Zacusca’ – A Traditional Nightshade Spread Made Lectin-Light

‘Zacusca’ is a traditional Romanian spread made of onions, tomatoes, peppers and eggplant, that I used to love and I never thought I’d be able to eat again after starting a low-lectin diet. But, never say never, because I managed to make a lectin-light version yesterday and I loved it. BONUS RECIPE: cassava tortillas / flatbreads.

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Low Lectin Meatball Soup, Romanian Style. In the Pressure Cooker.

“Ciorba de perisoare” – that’s how we call this meatball soup in Romania. It’s always been one of our favorites, and everytime we come home we ask my mom to make some for us. Technically, in Romania soup is not exactly the term we use for this type of broth, we rather use the Eastern European term “ciorba”. In Romania, a soup is sweet, while a “ciorba” is more or less sour, depending on taste.

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Lectin-Free “Graham” Crackers or Digestive Biscuits

Hello from Denmark. I’m here missing a lot of my usual treats I had in the US, but that only motivates me to create more. I haven’t missed crackers in my life so far, there were plenty of options in the US and my Sweet Potato Crackers are better than any store bought crackers I have ever had. But I missed something else: biscuits. Now, if you are reading this in the US, you think of something different when you read or hear biscuits. But what I mean my biscuits is the what you might call crackers, however there is a big difference between biscuits and crackers. Crackers are really crunchy, while biscuits are more floury. This recipe is what you would call “graham crackers”, or what in Europe we would call “digestive biscuits”.

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All Recipes/ Everyday Meals/ Latest Posts/ Vegan/ Vegetarian

Red Cabbage and Leeks Casserole with Dill

Since I came to Denmark, I cooked variations of this dish so many times, I figured what was my favorite combination and wanted to share it with the world. The cabbage I find here is particularly beautiful and tasty. Someone in Australia told me this variety is called particularly loaf. Any cabbage would work though, although if you want it to also look pretty, choose a red one.

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How to Prepare Nutritious and Tasty Low Lectin Meals in a Few Easy Steps

This post was inspired by all the meals I created during the Covid lockdown, while in Dallas. I noticed there was a pattern in the way I was preparing my meals and I thought that would be useful for some of you out there trying to stay healthy and not spend too much time (or money) cooking. It’s interesting, but for me, the lockdown didn’t inspire me to cook more, even though I had more time at home. I guess it was the stress and uncertainty, especially that we were in a limbo with our international relocation from the US to Denmark. Now I’m finalizing this post in Denmark, so in the end, even if with some delays, things worked out.

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All Recipes/ Breakfast/ Healthy Sweet Treats/ Kids Food/ Latest Posts/ Weekend Treats

Rhubarb Breakfast Cake (Gluten-free, sugar-free)

Disclosure: this cake started as a Peach Breakfast Cake but since my first attempt with peaches I made some improvements to the batter but I wasn’t able to find organic peaches anymore. One day I saw rhubarb in stores (it’s popular here in Denmark) and I felt it could be a good fit. And oh wow, that was perfect. So Rhubarb Breakfast Cake it is.

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