Five Foods That Help You With Allergies


Onions contain an antioxidant called quercetin, which blocks the production and release of histamines (compounds released by cells in response to allergic and inflammatory reactions). It’s likely that onions already show up in your home cooking quite a bit but make them the star of a meal by roasting them with other root vegetables and olive oil or making Quick Pickled Red Onions.


Known for its anti-inflammatory propertiesturmeric also inhibits the release of histamines, thus limiting the allergic response and symptoms associated with it. Enjoy turmeric in curries and stir-fries, use it to liven up an omelet, or enjoy golden milk—a trendy turmeric latte that’s similar to chai.


Along with other fatty fish like mackerel and troutsalmon are rich in omega-3 fatty acids, which are heavily lauded for their anti-inflammatory activity. One study found that individuals who took an omega-3 fatty acid supplement experienced lower markers of airway inflammation. Aim to eat two 3-ounce servings of fish per week. If you’re not a fan of fish, nuts and seeds are a great choice—the specific type of omega-3s, alpha linoleic acid, has also been found to reduce allergy symptoms.


It’s rich in an enzyme called bromelain and that gives pineapple anti-inflammatory properties that have been shown to reduce nasal swelling. Add pineapple chunks to a cup of plain Greek yogurt for a double dose of allergy-fighting probiotics and bromelain.

Fruits and Vegetables

Most produce contains a moderate to high amount of vitamin C, one of the most well-known vitamins for immune system health. Vitamin C is another nutrient that prevents the formation of histamine. Its effects are enhanced when it’s paired with bioflavonoids, which happen to be found in the skin of fruits and vegetables—so as long as it’s edible, keep the skin on when you eat fruits and vegetables!

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Pineapple Baked Chicken

2 tsp Italian seasoning

1/2 tsp. sweet paprika

1/4 tsp. garlic powder

4 boneless skinless chicken breasts (about 2 lb.)

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1 1/2 c. shredded mozzarella

2 tbsp. freshly grated Parmesan

4 thin pineapple rounds

1/4 c. diced red onion

  1. Preheat oven to 375°. In a small bowl, combine Italian seasoning, sweet paprika, and garlic powder. Season chicken with salt and pepper.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Cook chicken on top side until golden, about 5 minutes. Remove from heat and sprinkle all over with seasoning mixture. 
  3. Sprinkle tops of chicken with 1 cup mozzarella and most of Parmesan. Arrange a pineapple round on top of each piece of chicken. Sprinkle with remaining ½ cup mozzarella and remaining Parmesan.
  4. Bake until cheese is melty and chicken is cooked through, about 10 minutes.
  5. Garnish with red onion and cilantro before serving.

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Pineapple Pie

Creamy Pineapple Pie


  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup lemon juice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared graham cracker crust (9 inches)
  • Chopped toasted macadamia nuts and additional crushed pineapple, optional


  • Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Editor’s Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 piece: 367 calories, 14g fat (9g saturated fat), 17mg cholesterol, 185mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 5g protein. Originally published as Creamy Pineapple Pie in Taste of Home June/July 1993

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Hawaiian Bacon And Pineapple Casserole


  • 8 large eggs
  • 2 cups 2% milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled cooked bacon (about 14 slices)
  • 1 cup cubed fully cooked ham
  • 3/4 cup pineapple tidbits
  • 1 package (12 ounces) Hawaiian sweet rolls, cut into 1-inch cubes
  • 1/2 cup coarsely crushed french-fried onions


  • In a large bowl, whisk eggs, milk, Worcestershire sauce and mustard until blended. Stir in cheeses, bacon, ham and pineapple. Gently stir in cubed rolls. Transfer to a greased 13×9-in. baking dish. Refrigerate, covered, several hours or overnight.
  • Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean, sprinkling with onions halfway through baking. Let stand 5-10 minutes before cutting.
Nutrition Facts

1 piece: 308 calories, 15g fat (7g saturated fat), 167mg cholesterol, 669mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 21g protein. Originally published as Hawaiian Breakfast Bake in Breakfast & Brunch 2014 Bookazine

Hawaiian Bacon & Pineapple Breakfast Bake

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Pineapple Mango Salsa Chicken Lettuce Wraps

Pineapple Mango Salsa Chicken Lettuce Wraps

This Pineapple Mango Salsa Chicken Lettuce Wraps Recipe is the perfect lighter lunch or dinner. These lettuce wraps are completely gluten free, paleo, whole 30 and so delicious! Made in under 20 minutes, these wraps have just a few simple ingredients and are packed with flavor while being low carb.

Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes ServPineapple Mango Saings Pineapple mango Salsa Ch2 people Calories 296kcal


  • 2 cups shredded chicken (approx 1 lb)
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 cup Pineapple Mango Salsa


  • Follow this recipe for 10 minute shredded chicken in the instant pot. If you don’t have an instant pot, bring a pot of water to a boil and boil chicken on the stove for 10 minutes. Otherwise, use rotisserie chicken.
  • While chicken is cooking, assemble Pineapple Mango Salsa. 
  • Toss cooked, shredded chicken with olive oil, paprika, garlic powder, salt and lime juice
  • Assemble lettuce wraps layering chicken + salsa. Top with avocado or additional lime juice for flavor.

Nutrition Facts

Nutrition Facts Pineapple Mango Salsa Chicken Lettuce Wraps Amount Per Serving Calories 296 * Percent Daily Values are based on a 2000 calorie diet.

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Blueberry, Apple, and Pineapple Dump Cake

Blueberry, Apple and Pineapple Dump Cake


  • 1 can (21 ounces) apple pie filling
  • 3/4 cup unsweetened crushed pineapple, drained
  • 1 package (12 ounces) frozen unsweetened blueberries
  • 1/2 cup sugar
  • 1 package white cake mix (regular size)
  • 2/3 cup butter, melted
  • 1 cup chopped walnuts
  • 1/2 cup sliced almonds


  • Preheat oven to 350°. Mix pie filling and pineapple in a greased 13×9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).
  • Bake until golden brown and bubbly, 45-55 minutes. Serve warm.

Test Kitchen tips Try serving this dessert in a dish with half-and-half, heavy cream or ice cream. Toast the nuts separately before adding to the dish for extra crunch and flavor.

Nutrition Facts

2/3 cup: 332 calories, 16g fat (6g saturated fat), 22mg cholesterol, 285mg sodium, 47g carbohydrate (28g sugars, 3g fiber), 3g protein. Originally published as B.A.P. Dump Cake in Simple & Delicious February/March 2019

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Pineapple Chicken Tenders


  • 1 cup pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips
  • skewers


  1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
  2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
  3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
  4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
More pictures of Pineapple Chicken Tenders

Nutrition Facts

Per Serving:

160 calories;

2.2 g fat;

14.7 g carbohydrates;

19.4 g protein;

52 mg cholesterol;

332 mg sodium.

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Shrimp and Pineapple Kebobs

Shrimp and Pineapple Kebabs with Lime Vinaigrette

8 large shrimp, peeled and deveined
1 Tbsp fresh lime juice
2 tsp honey
1 tsp olive oil, extra-virgin
1 tsp apple cider vinegar
1 tsp grainy mustard
1/8 tsp red pepper flakes
8 chunks fresh pineapple
4 medium cherry tomatoes, halved
1 cup butter lettuce leaves, torn
Bring a medium saucepan of water to a boil; add the shrimp. Reduce the heat and simmer until the shrimp are just opaque in the center, 3–4 minutes. Drain and rinse under cold water.
Stir together the lime juice, honey, oil, vinegar, mustard, and crushed red pepper in a bowl until blended. Stir in the shrimp, pineapple, and tomatoes; gently toss to coat.
Push the shrimp, pineapple, and tomatoes on 4 wooden skewers.
Divide the lettuce between 2 small bowls and drizzle with the remaining vinaigrette.


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