Blueberry-Ricotta Croissant

Quiet morning all around—no orthostatic dizziness, joints only mildly stiff, and no migraine aura. I wanted something quick and pleasant with coffee, not a therapeutic meal. This croissant doesn’t meaningfully target POTS, lupus inflammation, or vestibular migraine. It’s simply a five-minute treat that sits well on a symptom-neutral day.

Disorder	Impact	Note
POTS	✖︎	Only ~180 mg sodium—too low to steady blood pressure.
Lupus flare-up	✖︎	Blueberries provide a touch of antioxidants, but butter-rich pastry and honey aren’t anti-inflammatory.
Vestibular migraine	⚠︎	Ricotta is moderate histamine; fine for me today, but skip or swap coconut yogurt if dairy triggers you.

Ingredients — single croissant

Item	Amount	Source
All-butter croissant	1	Harris Teeter bakery
Fresh ricotta	3 Tbsp	Trader Joe’s
Raw blueberries	¼ cup	Durham Farmers’ Market
Honey	1 tsp	Local jar

Assembly (5 min, seated)

1. Split croissant; toast cut-side 60 s if you like crisp edges.

2. Spread ricotta, scatter blueberries.

3. Drizzle honey lightly and serve alongside coffee or tea.

Nutrition snapshot

• Protein: 8 g

• Sodium: ~180 mg

• Added sugar: 6 g

• Prep time: 5 min