BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free)

BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free barbeque sauce substitute) photo

BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free barbeque sauce substitute). This batch is 6X normal size, because I was making a New Year's party appetizer.

I have oft lamented my loss of BBQ sauce. It is almost as severe as my lamentation for ketchup. But after figuring out a fabulous no-tomato ketchup recipe, I figured it was overdue for me to make a tomato-free BBQ sauce as well. It turned out fabulously (I started with the base being my tomato-free ketchup), and I’m thrilled to have made it and be able to share this gluten-free, soy-free, low-amine, tomato-free BBQ sauce!

1 C tomato-free ketchup

3/4 C water

5 Tbsp brown sugar

1 Tbsp chili powder

1/2 tsp celery seed

1 tsp salt (or salt substitute)

1/4 tsp liquid smoke

1/2 tsp minced habanero (I keep mine minced and frozen for use as needed)

1 tsp onion powder

1 tsp paprika

2 tsp garlic powder

1 tsp black pepper

1 tsp ascorbic acid

  • Simmer all ingredients over medium heat for 10 minutes, uncovered.
  • Enjoy!


Very Low Amine: tomato-free ketchup, water, celery seed, salt, liquid smoke, onion powder, garlic powder, black pepper, ascorbic acid

Low Amine: brown sugar

Very High Amine: chili powder, habanero, paprika

Quinoa Salad

Quinoa Salad (gluten-free, soy-free, low-amine, vegetarian) photo

Quinoa Salad (gluten-free, soy-free, low-amine, vegetarian)

This filling, high-protein quinoa and grain salad is low-amine and gluten-free. The softness of the grains and avocado are well complimented by the sliver-thin crisp vegetables on top. Stacked high, this dish is visually appealing as well as flavorful.

1 C Quinoa, cooked (1/2 C quinoa, dry, cooked with 1 C water)

1/2 C rice, cooked (brown, black or wild rice add a nice color and texture, if available)

1/2 C cooked beans

1 small avocado

2 Green onion, thinly sliced

1 rib celery

3″ hot house cucumber, halved

10 small radishes

1/3 C feta

black pepper to taste

Marinade for sliced vegetables:

1/2 tsp ascorbic acid

1 tsp tart cranberry juice

1 Tbsp water

1/4 tsp molasses

1/2 tsp sugar

2 sprigs dill, minced

Pureed Sauce for Grains:

3 sprigs cilantro

3 sprigs parsley

4 sprigs dill

1 large cloves garlic

3 Tbsp safflower oil

1/4 tsp salt

1/2 tsp black pepper

1/2 tsp ascorbic acid

3 Tbsp water

  • Wash and trim celery, radishes, and cucumber.
  • Using a mandoline, slice them very thin into a bowl.
  • In a ramekin, mix all Marinade ingredients together until sugar and ascorbic acid dissolves completely. Toss in with sliced vegetables.
  • In a separate bowl, mix together quinoa, rice, and beans. Toss until well mixed.
Grains bowl, and marinated vegetables bowl for quinoa salad (photo)

Grains bowl, and marinated vegetables bowl for quinoa salad

  • Dice avocado and add to the grains.
  • In a food processor, mix all Sauce ingredients together. Puree until very smooth.
  • Pour sauce into grains and mix gently. Avoid smashing the avocado.
  • Plate, with grains as the base ingredient, and a tall stack of the marinated vegetables on top.
  • Crumble feta on top, and crack a small amount of black pepper at the highest point.


Very Low Amine: quinoa, rice, beans, green onion, water, celery, cucumber, radish, ascorbic acid, cranberry juice, dill, parsley, cilantro, salt, black pepper

Low Amine: molasses, sugar, safflower oil, feta cheese

Very High Amine: avocado

Tangy Cilantro Dressing and Marinade

I wanted to make Cajun Spiced Beef Skewers, so needed a sauce. I’ve adapted a recipe for a Tangy Cilantro Dressing & Marinade from The Daily Dietribe to be low-amine. I used the sauce drizzled over the top of the skewers once served, and saved the rest as a salad dressing.

1/2 C packed cilantro, stems and all
1/2 tsp sugar
1/3 C fresh lime juice (2 limes)
1/4 C apple juice
3/4 tsp ascorbic acid
4 large garlic cloves
1/2 tsp salt
1 C safflower oil
Cilantro Dressing & Marinade photo

Cilantro Dressing & Marinade

  • Blend cilantro, garlic, sugar, and lime juice in a food processor until well-processed.
  • Add all other ingredients and blend.
  • Serve with a dish, as a dressing, use as a low-amine marinade, or save in a bottle for later in the fridge.
Very Low Amine: cilantro, lime, ascorbic acid, apple juice, garlic, salt
Low Amine: sugar, safflower oil

Cranberry Ginger Vodka Infusion

Cranberry Ginger Vodka Infusion photo

Cranberry Ginger Vodka Infusion

I’ve wanted to do infusions for a while, and this winter, I did. I tried the infusion with regular cranberry, cranberry with drops of vanilla extract, and cranberry ginger. By far, my favorite was the cranberry ginger vodka infusion, so I’m sharing it with you today! Enjoy!

1 C fresh cranberries

1/4 C peeled ginger slices

2 T Water

1/4 C sugar (do not use castor/powdered sugar)

3 C decent vodka (Sky or better)

  • In a medium pan over low to medium-low heat, warm up the cranberries, sugar, and water.
  • Stir until the sugar dissolves and the liquid turns to a light pink color. You don’t want the cranberries popping. Some will crack open, but do not explode your cranberries or it won’t make for a very pretty vodka cranberry infusion.
  • Pour the cranberry mixture into a large glass jar (or divvy up between smaller glass jars). I tripled the recipe and used two large bottles of vodka with 11 smaller mason jars (about 2 C each) and it was exactly the right amount.
  • Add slices of fresh ginger.
  • Top with vodka, seal well, and shake.
  • Let the mixture sit for about 3 weeks so that the flavor really comes out.
  • Add labels and ribbon to the jars.
  • Strain before serving.
Very Low Amine: cranberry, ginger
Low Amine: sugar, vodka

Baked French Fries (low-amine, gluten-free, vegan, healthy)

Cajun french fries and tomato-free ketchup photo

Cajun french fries and tomato-free ketchup

Baked french fries are stupid simple, and extra delicious when you add some seasoning to them. For these, I used leftover Cajun Seasoning Mix from my Cajun Thanksgiving. Baked french fries are naturally low-amine, and totally delicious.

4 medium russet potatoes

3 Tbsp safflower oil

3 Tbsp Cajun seasoning mix (or any combination of salt, garlic, onion powder, pepper, parsley, or other seasonings)

  • Preheat oven to 375 degrees Fahrenheit (400 for thicker cut fries).
  • Lightly grease cookie sheet.
  • Cut fries into sticks and drop into a large bowl.
  • Add oil and seasonings, and rub together well.
French fries with Cajun seasoning and oil photo

French fries with Cajun seasoning and oil

  • Arrange potatoes on a cookie sheet and bake for 20-30 minutes, or until they’ve reached desired crispiness, flipping once during cooking.
French fries oiled and seasoned photo

French fries, oiled and seasoned


Very Low Amine: potato

Low Amine: safflower oil, Cajun seasoning mix
Related Articles:

Tomato-Free Ketchup (No Tomato, Low-Amine, Gluten-Free, Soy-Free, Vegan)

Cajun french fries and tomato-free (gluten-free, low-amine, vegan) ketchup photo

French fries and tomato-free (gluten-free, low-amine, soy-free, vegan) ketchup

I make exceptions with my amine allergies here and there. Ketchup is one of those things. I know I ought to not use ketchup because of the tomatoes (and because it’s probably been sitting on a shelf forever, building amines), but I love it so much. I figure it’s high time I make myself a low-amine substitute ketchup. This no-tomato ketchup is gluten-free, vegan, soy-free, and low-amine. Enjoy this tomato-free ketchup recipe!

Also, I’m happy to report that I had a batch of my no-tomato ketchup frozen for a couple weeks. I just thawed it, and it thawed PERFECTLY. You can make it in large batches and freeze it in week-sized portions!

1 C fresh cranberries

1 large pears, peeled and cored (about 1 C)

2 medium carrots, peeled and chopped (about 1 C)

1 C water

1 tsp ascorbic acid

1/4 C sugar

4 tsp salt

1 tsp onion powder

1/4 tsp allspice

1/8 tsp ground cloves

  • On medium low heat, cook all ingredients together, covered, in a small pot for about 15 minutes.
Tomato-free ketchup ingredients: pear, carrot, cranberry photo

Tomato-free ketchup ingredients: pear, carrot, cranberry

  • Once all the no-tomato ketchup ingredients are well softened, remove from heat.
  • Use an immersion blender or food processor to blend the tomato-free ketchup ingredients together. Process until very smooth.
Tomato-free ketchup blended with an immersion blender photo

Tomato-free ketchup blended with an immersion blender

  • Store in your fridge, and freeze any you won’t get to. It thaws perfectly and is just as good thawed as fresh!
Very Low Amine: cranberry, pear, carrot, water, ascorbic acid, salt, onion powder, allspice, ground cloves
Low Amine: sugar

Pumpkin Cornbread (vegan, gluten-free, low-amine)

Pumpkin Cornbread (Vegan, Gluten-Free & Low-Amine) photo

Pumpkin Cornbread (Vegan, Gluten-Free & Low-Amine)

Cornbread is delicious, but even more delicious when you make it a marvelously Fall dish, like this pumpkin cornbread. With the pumpkin and applesauce you don’t miss the egg or butter one bit. In addition to being very allergy friendly, as it is vegan, low-amine, and gluten-free, this pumpkin cornbread is moist, slightly sweet, and absolutely fabulous.

1 C gluten-free all-purpose flour

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1 tsp ground nutmeg

1/3 C brown sugar

1 C cornmeal

1 C applesauce

1 C pumpkin puree (or equivalent cooked sweet potato, steamed, skinned, and mashed)

1/4 C safflower oil

1 Tbsp molasses

  • Preheat the oven to 400 degrees Fahrenheit and grease an 8″ baking dish. I used a pie pan.
  • In a medium bowl, whisk together the gluten-free flour, spices, baking powder, brown sugar, salt, and cornmeal.
  • In a small bowl, mix the applesauce, pumpkin (or sweet potato), oil, and molasses.
  • Stir the wet mix into the dry mix until just combined. Pour batter into the pan and smooth out the top of the pumpkin cornbread batter as much as you can.
  • Bake 30-40 minutes (less if regular flour, more if gluten-free flour), or until a toothpick inserted in the center of the pumpkin cornbread comes out clean. Serve warm.

Low Amine Cilantro Chutney

I love cilantro. I love it so much that I could literally eat it by the handful. Which is, essentially, what I end up doing when I make low amine cilantro chutney. Except it’s by the spoonful. Nom.

Low Amine Cilantro Chutney

Low Amine Cilantro Chutney

1 large bundle cilantro, well washed

1″ piece of ginger, roughly chopped

1 Tbsp fresh green chilies (I like Serrano or Thai bird chilies)

1 tsp sugar

1 tsp ascorbic acid

3 Tbsp water

3 green onions

  • Put everything in a food processor and pulse until rough, then puree till mostly smooth.
  • Serve, or just pour the cilantro chutney into your mouth straight from the container. That’s what I do.
Low Amine Cilantro Chutney (photo)

Low Amine Cilantro Chutney, finished texture

Related Posts:
Low Amine Tandoori Turkey with Indian Spiced Gravy
Cajun Turkey
Cardamom Saffron Rice


Very Low Amine: cilantro, ginger, ascorbic acid, water, green onion

Low Amine: sugar

Very High Amine: green chilies

Cardamom Saffron Rice

This simple low amine rice dish is a colorful, mild carb side dish that works very well with Indian or curry flavors. I like the cardamom in it quite a bit, and though I felt like I added a lot of them, I would add even more than this recipe calls for if you like cardamom. For me, personally, I could have gone a little heavier.

2 C medium grain white rice

3 – 3 1/2 C water

20 small cardamom pods

1 Tbsp safflower oil

1/2 tsp salt

1 pinch saffron

1 very small onion, diced

  • Wash your rice.
  • Add all ingredients to a rice cooker and start it cooking. About halfway through, stir well so that ingredients are well mixed.
  • Serve hot.
Related Posts:


Very Low Amine: rice, water, cardamom, salt, saffron, onion

Low Amine: safflower oil

Low Amine Blueberry Vanilla Cranberry Sauce

Low Amine Blueberry Vanilla Cranberry Sauce (photo)

Low Amine Blueberry Vanilla Cranberry Sauce

I love cranberry sauce. It goes on just about everything, as far as I’m concerned. I just don’t like the fake stuff. I also don’t care for it when it’s terribly sweet, so I add vanilla extract to my cranberry sauce to give it a sweeter flavor without the sugar.

1 package cranberries, washed and bad cranberries removed

2 C blueberry juice

2 cinnamon sticks

1/2 C sugar

4 Tbsp vanilla extract

  • Cook all ingredients together on the stove on medium heat.
  • After about 10-15 minutes, all the cranberries should have “popped.” Smash remaining cranberries if desired.
  • Cool and serve.

Get every new post delivered to your Inbox.

Join 322 other followers