Antihistamine Diet Breakfast Recipe
If you deal with histamine intolerance, starting your day with the wrong foods can trigger symptoms like brain fog, hives, bloating, or even migraines. That’s why this low-histamine, anti-inflammatory breakfast is designed to be both safe and satisfying.Introducing the Blueberry Quinoa Porridge — a gut-soothing, protein-rich, and naturally sweet way to start your morning without flaring up histamine reactions.
Ingredients
1/2 cup rinsed quinoa
1 cup filtered water
1/4 cup fresh blueberries
1/4 cup homemade or additive-free rice milk
1 tsp chia seeds (optional – tolerated by some)
1/2 tsp cinnamon (anti-inflammatory)
1/4 tsp pure vanilla powder (optional for flavor)
1 tsp local honey (if tolerated, for sweetness)
Instructions
Rinse quinoa thoroughly to remove bitterness.
In a small pot, bring water and quinoa to a boil.
Reduce heat and simmer for 12–15 minutes until quinoa is soft and water is absorbed.
Add rice milk, cinnamon, vanilla (if using), and gently stir.
Fold in fresh blueberries and chia seeds.
Remove from heat and let sit for 2–3 minutes to thicken.
Drizzle with honey (if tolerated) and serve warm.
Notes
Ingredient Notes & Substitutions
Blueberries: Use fresh only — avoid frozen (can contain higher histamine).
Quinoa: Naturally gluten-free, and low in histamine when freshly cooked.
Milk alternatives: Go for homemade rice milk, tigernut milk, or additive-free coconut milk.
Sweeteners: Maple syrup or stevia can be used instead of honey.
Final Thoughts
Following an antihistamine diet doesn’t mean bland or boring. This Blueberry Quinoa Porridge gives you warmth, nutrition, and peace of mind in one bowl.
Always check your personal tolerance, and when in doubt, eat it fresh!