Garlic Broiled Brussels Sprouts

Garlic broiled Brussels sprouts, served with Quinoa Salad, Cilantro chutney, and Baked chicken marinated in pear, sage, and ginger. (photo)

Garlic broiled Brussels sprouts, served with Quinoa Salad, Cilantro chutney, and Baked chicken marinated in pear, sage, and ginger.

This simple, easy side dish is delicious and quick. It’s nice to have some fast low-amine recipes that can be cooked quickly and set aside to keep warm – especially when you have other things that need to go in the oven. I cooked these garlic Brussels sprouts before putting pear-marinated chicken drumsticks in the oven, and they were still warm when the chicken was served a half-hour later.

1 lb Brussels sprouts

2 tsp garlic powder

2 tsp safflower oil

1/2 tsp salt

  • Preheat oven to broil, with the rack at the top.
  • Wash all Brussels sprouts and cut in half lengthwise, and put into a large bowl (a thick glass bowl is best).
  • Drizzle oil and seasonings on top, and toss well until everything is well coated.
  • Lay on a cookie sheet, cut-side up.
  • Broil for about 5 minutes, or when they start to char.
  • Serve immediately, or put back in the “tossing bowl,” cover with foil, and wrap the whole bowl in a towel to keep it warm.


Very Low Amine: Brussels sprouts, garlic powder, salt

Low Amine: safflower oil

Vanilla Glazed Carrots

Vanilla Glazed Carrots with Steamed Clams

Vanilla Glazed Carrots with Steamed Clams

I’ve never been big on sweet things, so I was surprised when I had a sudden craving for something sugary. Given, my version of “sweet” is probably barely on the edge of sweet for most people. As carrots have an earthy sweetness to them, I added minimal sugar and helped enhance the flavor with vanilla.

2 Tbsp  sugar

1 Tbsp vanilla extract

3 Tbsp butter

12 medium carrots

1/2 C water

  • Wash and cut carrots lengthwise, and then in half again to shorten them.
  • Heat butter, sugar, and vanilla in large pan on medium. Be careful to dissolve sugar in evenly – don’t burn it!
  • When fully dissolved, add water and carrots.
  • Cook on medium high for 5 minutes, covered.
  • Remove lid, and cook for 5 minutes on medium, uncovered. Stir often to prevent burning. The liquids should reduce into a light syrup glaze.
  • Serve with a spoonful of the glaze poured over the top.
Very Low Amine: butter, carrrot, water, vanilla extract
Low Amine: sugar

Crisp Baked Truffle Okra with Feta

Baked okra with feta

Baked okra with feta

Okra is delicious fresh, just barely cooked, or fried. Cooking it can get tricky, though. It has a tendency, when not cooked properly, to develop a huge amount of slime. I’ve been challenging myself to come up with tasty, different ways to use okra, and this one definitely hit the spot. This low amine okra dish is a side dish that everyone will love, even those who haven’t liked okra in the past.

Raw okra and seasoning bag

Raw okra and seasoning bag

20 small okra

2 Tbsp Feta, finely crumbled

15 drops black truffle oil (omit or reduce if extremely amine sensitive)

1 tsp thyme

Heavy pinch salt

Pinch of white pepper

1/4 tsp (heaping) ascorbic acid

2 Tbsp grapeseed oil

2 tsp water

Seasoned raw okra

Seasoned raw okra

  • Preheat oven to 350 degrees, and lightly grease a cookie sheet.
  • In a quart sized ziplock, add ascorbic acid, water, truffle oil, salt, white pepper, thyme, and grapeseed oil.
  • Make sure you choose small, evenly sized okra so that they cook at the same rate.
  • Wash okra with cold water and pat dry. Having everything dry with okra is important to prevent the mucus/slime that okra is known for when prepped or cooked improperly.
  • On a dry cutting board, with a dry knife, cut okra lengthwise.
  • Put okra in bag, seal, and shake vigorously for a few seconds to ensure all the okra is well coated.
  • Lay okra on cookie sheet, seed side up. Bake on middle rack, uncovered, for 20 minutes.
  • Serve with feta crumbled over the top.
Very Low Amine: okra, thyme, salt, white pepper, ascorbic acid, grapeseed oil, water
Low Amine: feta
Very High Amine: truffle oil

Nectarine Ginger Quinoa

zesty cod with nectarine ginger quinoa and apricot puree

Zesty cod with nectarine ginger quinoa and apricot puree

I went camping this last weekend and brought fish to cook and nectarines to eat. But I didn’t end up getting to either. The prospect of salmonella with my nectarines sounded a little less than appetizing, so I decided to cook them into a nectarine and rice dish. But quinoa was already in the fridge. I roll with the punches. Let’s do this. Nectarine Ginger Quinoa, why not? Glad I did – it was delicious!

2 unripe or barely ripe nectarines

2 C cooked quinoa, cold

4 Tbsp fresh minced ginger

Juice of 1 lime (zest lime ahead of time to save the zest for another dish, like Zesty Cod)

2 Tbsp grapeseed oil

1/2 tsp cayenne pepper (high in amines and spicy – alter for taste and amine tolerance)

Nectarines and ginger cooking

Nectarines and ginger cooking

  • Turn burner to low/medium and add oil and minced ginger.
  • Saute until fragrant, about two minutes.
  • Add nectarines and cayenne pepper and gently cook (you don’t want them to mash into nectarine slop) for about 5 minutes on medium low heat.
  • Add lime juice and quinoa.
  • Stir together and cook. I turn up the heat a little bit and let it blacken some bits of the nectarine and quinoa, but that is a personal preference. It isn’t necessary. Cook for 3-5 minutes, or until quinoa is hot all the way through.
  • Serve.
Low Amine: nectarines, quinoa, ginger, lime, grapeseed oil
Very High Amine: cayenne pepper

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