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.
Along with other fatty fish like mackerel and trout, salmon 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.
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!
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.
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.
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
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.
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
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.
Pineapple Mango Salsa Chicken Lettuce Wraps
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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.
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
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.