Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

Low-Amine Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb) photo

Low-Amine Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

I have been missing curries again, and one of my favorites is Green Curry Chicken. Unfortunately, it’s usually made with coconut milk, so I can’t eat it. You can use regular milk or cream in this recipe if you prefer the dairy, but it isn’t necessary. As is, this low-amine Green Curry Chicken was delicious. The avocado lends a wonderful creaminess to it that makes up for the fats missing by removing the coconut milk.

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

1/2 tsp salt

2 Tbsp granulated garlic powder

3 Tbsp safflower oil

2 Tbsp ginger, peeled and roughly chopped

1 1/2 tsp ascorbic acid

1 avocado, barely ripened

2 medium bundles cilantro

1 Tbsp lemongrass (white parts)

1/2 tsp cayenne

1 Tbsp water

1 1/2 tsp salt

2 C rice milk

Steamed rice (I won’t insult your intelligence. I’m going to assume you know how to do this.)

  • Make rice.
  • In a bowl, add chicken pieces, garlic powder, 1/2 tsp salt, and garlic powder. Mix until evenly coated.
  • Heat large pan to medium high and add oil. When oil is hot, add chicken. Allow to brown, then flip pieces over to brown other side. Cook for about 5 minutes, stirring often (don’t burn your chicken!), or until just barely done.
  • Pour chicken into a clean bowl and set aside.
Cooked chicken for Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb) photo

Cooked chicken for Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

  • In a food processor, add all other ingredients except rice milk. Blend until very smooth.
  • Pour puree into a pan and add rice milk and any cooking liquid left in the bowl of cooked chicken.
  • Turn heat to medium until it starts to boil and reduce to a low simmer. Cook sauce for about 5 minutes, stirring frequently.
  • Add chicken back in until both sauce and chicken are fully heated through.
  • Serve over rice.
  • Garnish with cilantro or a sprinkle of cayenne pepper, if desired.

AMINE BREAKDOWN:

Very Low Amine: salt, garlic powder, ginger, ascorbic acid, cilantro, lemongrass, green onion, water, rice milk, steamed rice

Low Amine: boneless skinless chicken thighs, safflower oil

Moderate Amine: barely ripened avocado

Very High Amine: cayenne pepper

Shredded Beef with Cumin and Cilantro

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb) photo

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb).

I require a lot of protein to make it through my days because I’m pretty active. This low-amine shredded beef recipe is easy and very satisfying. The flavors meld together in a slightly Mexican / Indian direction. I did not make the low-amine shredded beef spicy at all out of courtesy to my Sugar (he doesn’t do face-meltingly, mind-numbing spicy foods like I do), but if you can handle the heat, this recipe is just BEGGING to be spicy. For fully gluten-free, use gluten-free bread, gluten-free tortillas, or lettuce or cabbage wraps.

3 lb bottom sirloin roast (low-amine beef roast)

1/4 C safflower oil

4 medium onions, quartered

1 large shallot, diced

10 cloves garlic, pressed

3/4 C applesauce (unsweetened)

2 C beef broth

1 large bunch parsley (stems discarded), minced

Celery heart and bitters, minced

3 bay leaves

2 Tbsp savory

2 Tbsp marjoram

1 tsp cinnamon

2 tsp salt

4 Tbsp cumin

1 Tbsp coriander

1/2 tsp ascorbic acid

1 C cilantro, minced

Habanero, Cayenne, or Jalapeno, if you can take the heat. To taste.

  • If beef roast has kitchen twine around it, remove and discard twine.
  • In a large stock pot, add all ingredients except cilantro. Turn temperature to medium high and once to temperature, reduce to a simmer.
  • Simmer for 3 hours.
  • Remove bay leaves.
  • Remove low-amine beef and set on large cutting board.
  • Using two forks, shred beef. Set aside in a large bowl.
  • Use an immersion blender (or food processor, in batches) to blend onions, parsley, and remaining low-amine stock pot ingredients. Blend until very smooth.
  • Add cilantro to beef, and add in puree one spoonful at a time until desired consistency is reached. Any left over can be saved for cooking with beans, as the base of a low-amine soup, served over rice, or more.
  • Mix beef, puree, and cilantro together well and serve on toasted Ciabatta rolls, gluten-free hamburger buns, lettuce wraps, over rice, or however desired.
  • Enjoy!
Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb) photo

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb).

AMINE BREAKDOWN:

Very Low Amine: onion, shallot, garlic, applesauce, parsley, celery heart and bitters, bay leaves, savory, marjoram, salt, cumin, coriander, ascorbic acid, cilantro

Low Amine: beef, safflower oil, beef broth

High Amine: cinnamon (high Histamine, low Tyramine)

Very High Amine: Habanero, Cayenne, or Jalapeno

Curried Cilantro Chicken Drumsticks (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free, low-fat, low-carb)

Curried Cilantro Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free) photo

Curried Cilantro Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free, low-fat, low-carb) photo

For this recipe, I already had cilantro chutney on hand. I love to eat my low-amine cilantro chutney by the spoonful, but it also works well in recipes as a flavor base. The meat is tender and falls off the bone, and is a simple, easy way to prepare chicken.

6 chicken drumsticks, skin removed

2 Tbsp oil

1/4 C blueberry juice

1/2 C cilantro chutney

1/2 tsp ascorbic acid

1 Tbsp sugar

2 C vegetable stock

3 Tbsp corn starch

3 Tbsp cold water

  • Heat a high-walled pot to medium with the oil.
  • When oil is hot, add chicken. Turn once, so that chicken has a chance to brown.
  • Ensure chicken is not stuck to the bottom of the pot, then add blueberry juice, cilantro chutney, ascorbic acid, sugar, and vegetable stock.
  • When it comes to a boil, reduce to a simmer. Simmer cilantro chicken for 30 minutes.
  • Mix corn starch and cold water. Once dissolved, pour into the pot and immediately stir well.
  • Serve hot, with sauce.

AMINE BREAKDOWN:

Very Low Amine: skinless chicken drumsticks, blueberry juice (high in histamines, low in tyramines), cilantro chutney, ascorbic acid, corn starch, water

Low Amine: safflower oil, sugar, vegetable stock

Horseradish Lime Avocado Dressing (gluten-free, dairy-free, soy-free)

Quinoa salad served with horseradish lime avocado dressing. (photo)

Quinoa salad served with horseradish lime avocado dressing.

This is not exactly made with a particular attention to amines in foods. Avocado is a high amine food (especially as it ripens, so choose fairly unripe avocados), and horseradish is said to be high amine. However, with horseradish, I’m not sure horseradish itself is high in amines, or whether it is usually found creamed, in jars, processed, and having sat on a shelf for weeks, months, or years. To be safer, I am starting with fresh horseradish root. However, this recipe is a “eat at your own risk” recipe, to be sure. Amines abound!

Horseradish, lime, avocado dressing (medium-amine, gluten-free, soy-free, dairy-free) photo

Horseradish, lime, avocado dressing (medium-amine, gluten-free, soy-free, dairy-free, paleo)

Juice of 1 limes

1/2 avocado

2 Tbsp fresh grated horseradish, packed

2 Tbsp safflower oil

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp cayenne (or fresh chopped chilies)

1/2 C cilantro, chopped

1/4 C cashews, soaked

1/2 C rice milk (or water instead, for Paleo diet)

  • Soak cashew in water for 2 hours, then drain.
  • In a food processor, puree cashews first, then add all other ingredients except rice milk. Puree until very smooth.
  • Add rice milk and continue blending, until mixture is extremely smooth and creamy.

AMINE BREAKDOWN:

Very Low Amine: black pepper, salt, cilantro, rice milk

Low Amine: safflower oil, cashews

High Amine: horseradish

Very High Amine: cayenne (or chilies), avocado, lime

Simple Quinoa Salad (gluten-free, soy-free, vegan, low-amine)

Simple Quinoa Salad with Cilantro Chutney. Served with Garlic broiled Brussels sprouts and Chicken Drumsticks. (photo)

Simple Quinoa Salad with Cilantro Chutney. Served with Garlic broiled Brussels sprouts and Chicken Drumsticks marinated in pear, sage, and ginger.

I did a more complex quinoa salad last week, but I wanted an easy low-amine side dish for tonight that resembled tabouleh, so put this easy mix of low-amine ingredients together and served it with low-amine cilantro chutney. It went perfectly with the baked chicken (marinated in pear, ginger, and sage) and garlic broiled Brussels sprouts. It was a simple, tasty meal that’s hard to get wrong!

1 C dried quinoa

2 C water

1/2 C minced parsley

1 C English cucumber, quartered and sliced thinly

1 small unripe avocado, diced (optional. Note: Unripe = high amine. Ripe = very high amine)

1 tsp ascorbic acid

1/2 tsp salt

1 tsp garlic powder

2 tsp safflower oil

*You can also add in vegetables such as green onion, thinly sliced Brussels sprouts, radishes, or celery

  • Rinse quinoa well, as it is a saponin (naturally a bit soapy). Not rinsing means bitter quinoa, and possible allergic reactions in some people. Drain carefully.
  • Add water and cook (in a rice cooker is preferred, as it is the easiest and most reliable method).
  • Chop cucumber and parsley.
  • Add cooked quinoa, parsley, cucumber, salt, garlic powder, ascorbic acid, and safflower oil to a large bowl. Mix together thoroughly to ensure even dispersion of oil, salt, and ascorbic acid. Add diced avocado and gently mix together.
  • Serve with a large dollop of low-amine cilantro chutney on top.
AMINE BREAKDOWN:
Very Low Amine: quinoa, water, parsley, cucumber, ascorbic acid, salt, garlic powder
Low Amine: safflower oil
High Amine: unripe 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.
AMINE BREAKDOWN:
Very Low Amine: cilantro, lime, ascorbic acid, apple juice, garlic, salt
Low Amine: sugar, safflower oil

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

AMINE BREAKDOWN:

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

Low Amine: sugar

Very High Amine: green chilies

Low Amine “Stuffed Jalapenos” Substitute

Cream cheese stuffed jalapeno substitute with zucchini (photo)

Cream cheese stuffed jalapeno substitute with zucchini

I love stuffed jalapenos. But they’re quite off limits, since jalapenos are peppers, and peppers are very high in amines. To remedy this lack of stuffed jalapenos in my life, I decided to make a low amine stuffed jalapeno that is made with zucchini instead, carved like little boats. I try to get smaller zucchini so that I can cut them in half lengthwise and then in half again, and carefully use a spoon (a grapefruit spoon is perfect for this) to dig out a trench in the zucchini. To add the kick that I’d be missing, I utilize a much hotter pepper, but in a smaller quantity, giving these cream cheese stuffed zucchini appetizers a kick like their original jalapeno predecessors. For vegans, you can also substitute the cream cheese with Tofutti. It works just as well.

This recipe was for a large party, and makes 48 stuffed zucchini snacks. Scale down if for a smaller party/dinner.

2 C cream cheese (or Tofutti)

4 tsp cumin

2/3 C onion, minced (I pulse mine in a food processor)

1/2 C cilantro, minced

1 tsp salt

1 tsp black pepper

1/4 habanero (or 1/2 Thai bird chili, for a milder flavor), seeded and minced very finely. Be sure to wear gloves when handling habanero peppers.

12 small zucchini

Pick zucchini that are small.

Pick zucchini that are small. 6″ or under.

  • Mix everything but the zucchini together in a large mixing bowl.
  • The cream cheese mixture is better if you can leave it in the fridge overnight, so make the cream cheese mix the night before if possible. If not, that’s okay, it will just be 10% less awesome.
  • Preheat oven to 375 degrees Fahrenheit.
  • Slice zucchinis in half lengthwise and then in half again, and carefully use a spoon (a grapefruit spoon is perfect for this) to dig out a trench in the zucchini.
Cream cheese stuffed jalapeno substitute with a zucchini trench (photo)

Cream cheese stuffed jalapeno substitute done by carving out a zucchini trench.

  • Fill trenches with a heaping scoop of cream cheese mixture.
  • Arrange cream cheese stuffed zucchinis on a cookie sheet.
  • Bake for 15 minutes, or until cream cheese is well browned on the top.
  • Serve hot.
AMINE BREAKDOWN:
Very Low Amine: cumin, onion, cilantro, salt, black pepper, zucchini
Low Amine: cream cheese (or Tofutti)
Very High Amine: habanero, Thai bird chilie

Cilantro Fried Rice

This simple low amine rice dish is a great accompaniment to most meals. It has a slightly tart flavor to it, and the cilantro makes it very earthy.

Cilantro Rice served with Tangy Garlic Cod and Grilled Sour Onions

Cilantro Rice served with Tangy Garlic Cod and Grilled Sour Onions

4 C cold, cooked rice (broken apart – there shouldn’t be clumps)

1 bunch cilantro, well washed and chopped (I use stems as well)

6 cloves garlic, slivered

2 Tbsp safflower oil

1/2 tsp ascorbic acid, dissolved in 1 Tbsp water (or juice of 1 lime)

Salt, to taste

Rice, starting to crisp

Rice, starting to crisp

  • Heat oil in a wok to medium high.
  • Add garlic and once it jut barely starts to brown, add rice.
  • Stir often to ensure rice is evenly coated in oil and doesn’t stick to the pan. Add more oil if necessary.
  • Cook until rice has started to crisp in parts (you might let it “stick” to the pan for short periods to get the right texture).
  •  Add chopped cilantro, salt, and ascorbic acid mixture (or lime juice). Continue stirring while cilantro cooks down. Once the cilantro is well mixed in and solidly wilted, you’re ready to serve.
Cilantro added to the rice

Cilantro added to the rice

AMINE BREAKDOWN:

Very Low Amine: rice, cilantro, garlic, ascorbic acid, water, salt

Low Amine: safflower oil