Disclaimer – Low Salicylate Snacks
These snack ideas are provided for general educational purposes only and are not a substitute for medical advice. Food tolerance varies between individuals with salicylate sensitivity. Please consult your doctor or dietitian before making dietary changes.
Pear and Rice Cake Snack
Ingredients
- 2 plain rice cakes
- ½ fresh pear (peeled if sensitive)
- 1 tsp butter, Nuttelex (df) or plain cream cheese
Method
- Spread butter/cream cheese on rice cakes.
- Top with thin slices of pear.
Energy balance: Carb + fat/protein = avoids sugar spike.
Histamine note: Fresh pear only.
Calories: ~160 kcal
Celery & Butter Bean Dip with Veg Sticks
Ingredients
- 1 can butter beans (½ cup portion, rinsed)
- 1 tsp sunflower oil
- Pinch salt
- Celery sticks for dipping
Method
- Mash beans with oil + salt.
- Serve with celery.
Energy balance: Beans = carb + protein; oil = fat; veg = fibre.
Histamine note: Safe if eaten within 24h.
Calories: ~180 kcal per ½ cup + celery
Rice Porridge Pots
Ingredients
- ½ cup cooked white rice
- ½ cup milk or plain soy milk
- 1 tsp sugar or golden syrup
Method
- Warm rice with milk + sweetener until creamy.
- Portion into cups.
Energy balance: Carb + protein combo for steady energy.
Histamine note: Make fresh daily.
Calories: ~190 kcal per cup
Chicken & Rice Balls
Ingredients
- ½ cup cooked rice
- ½ cup poached chicken breast, shredded
- Pinch salt
Method
- Mix rice + chicken.
- Shape into small balls.
Energy balance: Protein + carb combined = steady snack.
Histamine note: Must be fresh; freeze same day.
Calories: ~220 kcal (for 3 balls)
Swede & Potato Cakes
Ingredients
- 1 small swede, boiled
- 1 small potato, boiled
- 1 tsp sunflower oil
Method
- Mash veg, form patties.
- Pan-fry until golden.
Energy balance: Gentle carb base + a little fat.
Histamine note: Safe, freeze same day.
Calories: ~150 kcal (2 cakes)
Boiled Egg & Rice Crackers
Ingredients
- 1 boiled egg
- 3 plain rice crackers
Method
- Slice egg, place on crackers.
Energy balance: Protein (egg) + carb (crackers) = balanced.
Histamine note: Eggs safe; eat within 24h.
Calories: ~140 kcal
Vanilla Custard Cups
Ingredients
- 1 cup milk
- 1 tsp cornflour
- 1 tsp sugar
- Drop vanilla essence
Method
- Heat milk, stir in cornflour slurry.
- Add sugar + vanilla; whisk until thick.
Energy balance: Protein (milk) + carb (cornflour).
Histamine note: Eat same day; avoid commercial custards.
Calories: ~160 kcal (per ½ cup)
Mini Lamb Patties
Ingredients
- 200 g fresh lamb mince
- 1 tbsp rice crumbs or mashed potato
- Pinch salt
Method
- Mix lamb with crumbs/potato.
- Shape into mini patties, pan-fry in sunflower oil.
Energy balance: Protein-rich snack; add potato for carb balance.
Histamine note: Fresh lamb only.
Calories: ~210 kcal (2 patties)
Green Bean & Rice Salad Cups
Ingredients
- ½ cup cooked rice
- ½ cup green beans, steamed + chopped
- 1 tsp sunflower oil
Method
- Mix rice + beans + oil.
- Chill in snack-size portions.
Energy balance: Carb + fibre + light protein.
Histamine note: Beans safe; eat within 24h.
Calories: ~170 kcal
Simple Pear Custard
Ingredients
- ½ cup vanilla custard (homemade or suitable brand e.g. Pauls)
- ½ fresh pear, diced
Method
- Stir diced pear into custard.
- Chill before serving.
Energy balance: Carb (pear) + protein/fat (custard).
Histamine note: Fresh pear only.
Calories: ~180 kcal
