No-itch kitchen: histamine-free meals to eat well and feel good Whether you're newly diagnosed or interested in learning more about eczema for a family member or friend, The Eczema Relief Diet & Cookbook has what you're looking for. The straightforward recipes and easy-to-follow meal plans make understanding this condition more manageable than you thought. This book features tons of delicious recipes, like Fluffy Waffles and Easy Pesto Pasta, with accessible ingredients that take different dietary requirements into consideration and help you ease eczema flares. There's also helpful information on what foods your body reacts to, topical support alternatives, and stress management routines so you can respond to the condition from all angles. The Eczema Relief Diet & Cookbook includes: Mealtime relief―Use a comprehensive 4-week meal plan to facilitate your diet. 75 satisfying recipes―Enjoy various choices for the three main meals of the day, plus snacks, desserts, and popular side dishes. Read more
From the Publisher Try this sample recipe for breakfast: Chia Seed Pudding Serves 1 / Prep time: 10 minutes / Chill time: overnight Chia seeds are a brilliant source of plant-based omega-3 fatty acids, minerals, and fiber. This is a great recipe to put on repeat for an eczema-friendly yogurt-like substitute. The trick to making good chia seed pudding is to stir the seeds for 10 minutes, so that they don’t clump together as they start to gel and thicken. Instructions: 1. In a small bowl or Mason jar, stir together the chia seeds, coconut milk, and maple syrup. Refrigerate the mixture for at least 1 to 2 hours, preferably overnight, to set. 2. Top with your favorite toppings. 3. Refrigerate leftovers in an airtight container for up to 6 days. Make It Easier: Using full-fat coconut milk will give this recipe ultimate satiety and creaminess. Canned coconut milk needs blending first to homogenize the fat and liquid together. Per Serving: Calories: 346; Total Fat: 26g; Sugars: 8g; Carbohydrates: 25g; Fiber: 14g; Protein: 8g INGREDIENTS: 2 to 3 tbsp of chia seeds 1 cup gum-free coconut milk, rice milk, or oat milk (see dairy- and nut-free options on page 166) 1 ½ tsp pure maple syrup, or a few drops stevia
