My focus on nutrition is key to help me manage my fibromyalgia and chronic fatigue symptoms (check out blog post 1 my top strategies for living with fibromyalgia). The food I eat has a drastic impact on my pain and tiredness levels – I learned the hard way over many years. The aim of this blog is to share that information in the hope that it might help you too. I think anything is worth a try when you are suffering with fibromyalgia all over body pain and extreme tiredness!
For the most part I try to eat as little dairy as possible… my body doesn’t seem to like it that much. I am not intolerant but after a decade of chronic sore throats and a spell of chest infections 5 years ago I decided to see if I could do anything to minimise my symptoms. I am not asthmatic but needed an inhaler to open my lungs after all the infections. I didn’t need it anymore within 3 months of reducing dairy – a great result and an education for me!
I am not going to lie. I miss cheese a lot and definitely notice the lack of sour cream on my tacos (I am mildly obsessed with Mexican food!). My solution to that is Deliciously Ella’s avocado cream or my homemade guacamole. There are so many great things you can make yourself without any yucky chemicals. This is where my pesto comes in!
Gill’s Dairy Free Green Pesto
A handful of parsley (25 grams/a small packet)
20 grams of nuts (walnuts, almonds, mixed). Sometimes I use a bit more, vary according to taste!)
2 tablespoons nutritional yeast flakes
1 tablespoon extra virgin olive oil
Juice of a lemon or lime – both work equally well.
40-50ml of water (depends how runny you like it, I like to pour it over things so runnier is best!)
1 tablespoon of apple cider vinegar (optional for that extra tang!).
A pinch of salt (optional)
Blitz all the ingredients together in a blender/nutribullet or food processor. Serve with gluten free pasta, brown rice, vegetables, any meat or fish! This pesto is so versatile. I love it on grilled vegetables with brown rice, simple and delicious. I add chicken or prawns for protein. I mix it through so everything is coated and then drizzle a bit of extra pesto on top until it has enough flavour for my taste buds. I like a lot of flavour!
To make this a red pesto half the parsley in the green pesto recipe and throw in 1 or 2 roasted red peppers (I use ones from a jar). I use 2 because I love red peppers! The rest is the same. Red pesto below and an example of how I like to serve the green pesto.
I hope you enjoy this recipe.