This low histamine salsa will help you maximise satiety with a super high P:E ratio avoiding the ingredients many people have an allergic reaction to.
Pork provides heaps of lean protein, B vitamins, choline, potassium, iron, selenium and zinc. Bok choy adds vitamins A and C and some folate, while the other ingredients round out the flavour and texture.
Scorecard
- Diet Quality Score = 79%
- Satiety Index Score = 56%
- Protein % = 51%
- P:E ratio = 2.3
Macros
One serving provides 465 calories, 60 g protein, 20 g fat, and 5 g net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- A scant amount of preferred fat (0)
- Two pork loin steaks, fat trimmed (0)
- Two head bok choy, sliced (0)
SALSA
- One medium stick of celery, chopped (0)
- 100 g (3.5 oz) cucumber, diced (0)
- half a green apple, diced or grated (0)
- One ring of white onion, chopped finely (0)
- 3 tbsp basil leaves, chopped(0)
- 1 tbsp vinegar (0)
- 1 tbsp olive oil (optional) (0)
- Salt (0) and pepper (2*)
Directions
- In a bowl, mix all the salsa ingredients and set them aside.
- Heat a frying pan to medium-high heat. Add the fat. Once hot, add the pork, frying the first side for approximately 5–6 mins (depending on the thickness and size of the steak).
- Flip to the second side and fry for a further 5–6 mins. Check pork is cooked through. Let rest for 5 minutes, then thinly Slice.
- Place a bed of bok choy in each serving bowl. Top with sliced pork and green salsa.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
