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Low Histamine Steak, Sweet Potato & Apple Hash
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Low Histamine | Recipe


  • 1 pound thinly sliced steak or beef of choice
  • 2 large sweet potatoes chopped
  • 2 large apples cored and chopped
  • 2 tbs avocado oil
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp Salt
  • Pepper


  • Add 1 TBS avocado oil to a large skillet over medium-high. Once warm, add the sweet potato and apple with a pinch of Himalayan sea salt and black pepper. Cover and cook for 10-15 minutes, stirring often, until soft and tender.
  • In a separate large skillet, add the remaining 1 TBS of avocado and heat over medium-high. Add the sliced beef with a pinch of Himalayan sea salt and black pepper and cook for 8-10 minutes, until all sides are well browned.
  • Drain any excess oil, then transfer the steak to the apple and sweet potato hash.
  • Season with thyme and sage, and cook another 5 minutes to allow the flavors to meld.
  • Divide hash between 4 meal prep containers and store in the fridge for 4-5 days. Reheat before serving.
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