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

Advertisements

Quick Kimchee Daikon Radish Pickles

Quick Daikon Radish Kimchee Pickles (low-amine, gluten-free,soy-free, dairy-free, nut-free, paleo, low-fat, low-carb, vegetarian, vegan) photo

Quick Daikon Radish Kimchee Pickles (low-amine, gluten-free,soy-free, dairy-free, nut-free, paleo, low-fat, low-carb, vegetarian, vegan)

I love pickles. You all probably know that by now. Here’s another pickle recipe for you. This low-amine pickle is a quick salt pickle substitute for kimchee. You can do it with traditional Napa cabbage as well, but I prefer the crisp texture of the daikon radish kimchee pickle. Enjoy!

1 large daikon radish, peeled

1/2 tsp ascorbic acid

1/2 tsp cayenne

1/2 tsp onion powder

1 tsp garlic powder

1 green onion, sliced finely

3 Tbsp salt for pickling

  • Peel daikon radish.
Peeled Daikon Radish for Low-Amine Daikon Radish Kimchee Pickles (photo)

Peeled Daikon Radish for Low-Amine Daikon Radish Kimchee Pickles

  • Use a mandoline to slice your daikon radish thinly. The thinner you slice your daikon radish, the faster they will pickle as the water is pulled out of the daikon.
  • Put in a tupperware with a good seal. Add salt and rub it in to the pickle slices.
Sliced Daikon Radish for Low-Amine Kimchee Pickles (photo)

Sliced Daikon Radish for Low-Amine Kimchee Pickles

  • Close lid and refrigerate for at least 12 hours, shaking occasionally to mix salt and liquids around.
  • When the texture of the kimchee pickle slices becomes very pliable, pour into colander and drain. Run water over the top of the low-amine pickles and massage them in your hand, squeezing out all the water each time. Do so for at least two minutes, then taste pickle. If too salty, continue massaging pickles and squeezing out salted water until saltiness is at desired level.
Squeezing salted water out of Low-Amine Kimchee Pickles (photo)

Squeezing salted water out of Low-Amine Kimchee Pickles

  • Squeeze all water out and put the kimchee daikon pickles back in the tupperware. Add all other ingredients and mix together until all are evenly coated.
  • Serve as an accompaniment to your meal or with a side of rice.

AMINE BREAKDOWN:

Very Low Amine: daikon radish, ascorbic acid, onion powder, garlic powder, green onion, salt

Very High Amine: cayenne

Easy Creamed Corn

Low-amine creamed corn (low-amine, easy recipe, gluten-free, soy-free, nut-free, tomato-free) photo

Low-amine creamed corn (low-amine, easy recipe, gluten-free, soy-free, nut-free, tomato-free, vegetarian)

1 package frozen corn (1lb/16oz)

1/2 C Neufatel cheese or cream cheese

1/2 tsp salt

1/2 tsp black pepper

1 Tbsp chives

1 tsp garlic powder

1 1/2 C water

1 chicken bouillon cube (or vegetable stock for vegetarian option)

  • Mix all ingredients together in a pot and cook, while stirring, until cream cheese and chicken bouillon are completely dissolved.
  • Reduce to desired consistency.
  • Serve hot.
AMINE BREAKDOWN:
Very Low Amine: corn, salt, black pepper, chives, garlic powder, water
Low Amine: Neufatel cheese or cream cheese
Very High Amine: chicken bouillon or vegetable bouillon

Cajun Burgers with Caramelized Onions

Cajun Burger with Caramelized Onions, Sweet Potato Fries and Tomato-Free Ketchup (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Cajun Burger with Caramelized Onions, Sweet Potato Fries and Tomato-Free Ketchup (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free).

Making a juicy burger is always a treat, especially with summer and grilling season upon us. But plain ‘ol hamburgers get a little boring, so I thought I would spice things up by making them low-amine Cajun Burgers and serve them up hot with caramelized onions. Delicious!

1 lb lean ground beef

1 Tbsp Cajun Seasoning Mix

1 1/2 Tbsp gluten-free breadcrumbs

1/4 tsp salt

2 Tbsp egg whites, beaten

1 Tbsp safflower oil

1 large sweet onion

2 Tbsp butter (or butter substitute for dairy-free)

3 gluten-free hamburger buns (depending on size of bun and whether you like your burgers super thick or “normal” patty thickness)

Condiments of choice: low-amine no-tomato ketchup substitutelow-amine no-tomato BBQ sauce substitutelow-amine mayonnaise

  • Mix beef, Cajun Seasoning Mix, breadcrumbs, salt, egg whites, and safflower oil together in a bowl. Knead until well mixed.
  • In a cast iron pan, heat butter and add sweet onion cut into “C” shaped rings.
Sweet Onions Caramelizing (low-amine, gluten-free, dairy-free, soy-free, nut-free, low-carb, vegetarian, vegan, paleo) photo

Sweet Onions Caramelizing (low-amine, gluten-free, dairy-free, soy-free, nut-free, low-carb, vegetarian, vegan, paleo)

  • On low heat, cook onions slowly and stir often to slowly caramelize. When caramelized, set aside and turn grill on high.
  • Turn grill to medium high and form beef into burger patties about 5″ across.
  • Grill until desired doneness. Flip burger when patty unsticks from grill easily – you should not have to scrape it off the grill, as the natural oils will allow the burger to “let go” of the grill when it’s ready.
Low-Amine Cajun Burgers on the Grill (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Low-Amine Cajun Burger Patties on the Grill (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo)

AMINE BREAKDOWN:

Very Low Amine: gluten-free breadcrumbs, salt, sweet onion, gluten-free hamburger buns

Low Amine: ground beef, Cajun Seasoning Mix, egg whites, safflower oil, butter / butter substitute, low-amine mayonnaiselow-amine no-tomato ketchup substitute

Moderate Amine: low-amine no-tomato BBQ sauce substitute

Peach and Pear Phyllo Pockets (low-amine, dairy-free)

Low Amine Peach and Pear Phyllo Pockets (photo)

Low Amine Peach and Pear Phyllo Pockets

These light, crisp desserts are flaky and just sweet enough. I find that desserts, low-amine or not, are often much too sweet for my tastes. This recipe has no added sugar, and lets the fruits speak for themselves.

2 peaches (I used frozen slices, since peaches aren’t in season yet)

1 C water

2 pears

1/4 tsp nutmeg

1/4 tsp cinnamon

1/2 package phyllo dough, cut into large squares

1/4 – 1/2 C safflower oil

Low-amine peaches cooking in pan (photo)

Peaches cooking in pan.

  • Thaw phyllo dough, and set oil aside in a small ramekin with a pastry brush.
  • Add cut peaches to pan with water and cook, covered, on medium.
  • Once peaches are broken down (about 10 minutes), mash.
Mash peaches (photo)

Mash peaches. Also, this is the most AMAZING masher I have ever owned. Get one if you don't already have one. You'll love it.

  • Add nutmeg, cinnamon, and pears. Continue to cook, covered, on medium low, until pears have softened (about 15 minutes).
Cut low-amine pears into small, thin pieces (photo)

Cut low-amine pears into small, thin pieces.

  • Stir often to prevent burning. Once fruit is softened, remove from heat and allow to cool.
  • Preheat oven to 350 degrees.
  • Each pastry will require four squares of phyllo each. Brush a light layer of oil between each layer of phyllo dough.
  • Add about 1/4 C peach/pear mixture in to the phyllo square in the bottom left corner, toward center. Fold it into an envelope, and seal shut with a little oil.
Pear and peach mixture in the phyllo dough square (photo).

Pear and peach mixture in the phyllo dough square.

Fold bottom up, then sides in, and finally, fold top over (photo).

Fold bottom up, then sides in, and finally, fold top over.

Folded low-amine peach and pear phyllo pockets (photo).

Folded low-amine peach and pear phyllo pockets.

  • Arrange on a pan that’s been lightly greased.
  • Bake for 20-30 minutes, or until crisp and golden brown. Serve warm.

AMINE BREAKDOWN:

Very Low Amine: peaches, water, pear

Low Amine: phyllo dough, safflower oil

High Amine: nutmeg, cinnamon

Related articles

Roasted Fennel & Celery Root (low-amine, gluten-free, soy-free, dairy-free, paleo, vegan, low-fat, low-carb)

Low-amine roasted fennel and celery root (low-amine, gluten-free, soy-free, dairy-free, egg-free, fish-free, paleo, low-fat, low-carb, vegetarian, vegan) photo

Low-amine roasted fennel and celery root.

This easy side dish is a nice, flavorful addition to a meal, but not overpowering (as celery and  licorice can be at times). It is a very easy low-amine recipe that looks like you put a lot of thought into it. I love that. ❤
1 large bulb fennel
1 medium celery root (about the same size as the fennel)
3 Tbsp safflower oil
salt
pepper
  • Preheat oven to 400 degrees.
  • Use 1 Tbsp oil to grease a cookie sheet.
  • Cut off stems from fennel, and peel celery root.
  • Cut fennel and celery root in half lengthwise.
  • Cut into wedges like apple slices and toss them in a bowl with 2 Tbsp oil, salt, and pepper until well-coated. Lay out pieces on the cookies sheet.
Low-amine fennel and celery root (low-amine, gluten-free, soy-free, dairy-free, egg-free, fish-free, paleo, low-fat, low-carb, vegetarian, vegan) photo

Low-amine fennel and celery root.

  • Roast at for 10 minutes, then flip.
  • Roast for 6 minutes on the other side.
  • Serve.
AMINE BREAKDOWN:
Very Low Amine: fennel, celery root, salt, black pepper
Low Amine: safflower oil

Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb, healthy)

Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb) photo

Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb, healthy)

Larb Gai is delicious, and is an easy recipe, too. It’s naturally low-fat and low-carb, and full of all kinds of vitamins, but with none of the nasty amines that get you down. I like to make it and pack it (dressing separate) for lunches. Undressed, the Larb Gai will keep for a few days while you eat away at it. This Larb Gai recipe also excludes fish sauce, avoiding fish and shellfish allergies, as well as amines. Enjoy!
1 lb ground chicken or turkey
2 Tbsp safflower oil
1 small red onion
1/2 small or medium head green cabbage
1 package mint (leaves only)
1/2 cucumber
1 bunch radishes
1 bunch cilantro
2 Tbsp rice
1 lime
1/2 tsp salt
Larb Gai Dressing:
2 limes
1 Tbsp pomegranate juice or blueberry juice
1/2 tsp salt
2 tsp sugar
1 Tbsp garlic, minced
1 – 2 Tbsp Serrano peppers, minced
  • In a dry pan, toast rice. When lightly browned, use a food processor to grind it as small as possible. The toasted rice powder (khao koor) will help thicken up the meat juices.
Grinding up the toasted rice in a food processor (photo)

Grinding up the toasted rice in a food processor

  • In a large pan, cook meat over medium heat with oil, breaking it up into small pieces as it cooks.
  • Add lime, 1/2 tsp salt, and toasted rice powder. Mix well.
  • When done cooking, set aside.
Larb Gai turkey cooking in a frying pan (photo)

Larb Gai turkey cooking in a frying pan

  • Using a mandoline, slice onion, cabbage, radishes, and cucumber thinly and add to a large bowl.
Larb Gai vegetables, chopped and sliced (photo)

Larb Gai vegetables, chopped and sliced

  • Chop cilantro and add.
  • Add mint leaves. Toss Larb Gai salad until well mixed.
Larb Gai salad ingredient (photo)

Larb Gai salad ingredients

  • When meat is cooled, add to Larb Gai salad and toss together.
  • In a small jar or bowl, mix together all Larb Gai Dressing ingredients. Mix until sugar and salt are dissolved.
  • Depending on how many people you are feeding, use all the Larb Gai Dressing and toss well, or pull aside the portion you want to serve, mix in an appropriate amount of dressing, and toss well. Larb Gai will not keep as well once it has been dressed, so keep the dressing separate if you plan on saving it for later.
  • Serve, garnished with mint leaves and a dash of cayenne or red chili flakes over the top for color (optional).
Easy, Delicious Larb Gai (Thai Chicken Salad) (photo)

Easy, Delicious Larb Gai (Thai Chicken Salad)

AMINE BREAKDOWN:

Very Low Amine: cilantro, toasted ground rice, salt, onion, cabbage, mint, cucumber, garlic

Low Amine: ground turkey / ground chicken, safflower oil, blueberry juice (high in histamines, low in tyramines)/ pomegranate juice, sugar

Very High Amine: Serrano peppers, lime, cayenne / red chili flakes

Featured on Cybele Pascal.

Shaved Fennel and Celery Root (Celeriac) Salad (low-amine, gluten-free, soy-free, dairy-free, nut-free, vegan, paleo)

Shaved fennel and celeriac salad (gluten-free, soy-free, dairy-free, nut-free, vegan, paleo) photo

Shaved fennel and celeriac salad (gluten-free, soy-free, dairy-free, nut-free, vegan, vegetarian, paleo)

This simple recipe is light and satisfying. It will brighten meals up with its crisp texture. I enjoyed the light citrus flavors with the added fennel frisse.

1 small bulb fennel

1 small celeriac (celery root)

2 Tbsp safflower oil

Juice of 2 limes

1 tsp sugar

1 Tbsp fennel frisse (the leafy top part)

  • Peel celeriac and cut into quarters (perhaps the only vegetable I ever peel!).
  • Using a mandoline on a thin setting (if you have more time to marinate the fennel and celeriac, a bit thicker is okay, but if you don’t… the thinner, the better), slice fennel and celeriac.
Shaved fennel and peeled celeriac (photo)

Shaved fennel and peeled celeriac

  • Put into a bowl or Ziplock bag. Add ascorbic acid, oil, lime, and sugar.
  • If you want a bit more fennel flavor, add more fennel frisse.
  • Mix well, and marinate for at least 30 minutes.
AMINE BREAKDOWN:
Very Low Amine: fennel, celeriac (celery root), limes, fennel frisse
Low Amine: safflower oil, sugar

Chestnuts and Brussels Sprouts (low-amine, gluten-free, soy-free, dairy-free, vegan, paleo)

Chestnuts and brussels sprouts with chestnut puree (low-amine, gluten-free, soy-free, paleo) photo

Chestnuts and brussels sprouts plated with chestnut puree (low-amine, gluten-free, soy-free, dairy-free, paleo, vegan, vegetarian)

If you can eat bacon or prosciutto, for the love of god, crumble some up into this recipe. Use the bacon fat as flavoring. It would be marvelous. However, as with most of us low-amine eaters, that’s not a possibility. I am still pondering ideas on how to make a fake bacon that won’t be full of amines, but that’s a story for another day. For now, a simple, easy recipe.

10 brussels sprouts, halved

6 chestnuts, quartered

1 Tbsp safflower oil

5 chestnuts, pureed

1/2 C rice milk

3/4 tsp sugar

Salt, to taste

Black pepper, to taste

Chestnuts and brussels sprouts (photo)

Chestnuts and brussels sprouts

  • Puree 5 chestnuts until very fine. Add sugar and rice milk, and continue processing until smooth. Pour chestnut puree into a small ziplock bag, seal, and set aside.
  • Heat cast iron skillet to medium with oil. Add brussels sprouts, face down. Cook until browned, then toss. Continue cooking until almost done, about 5 minutes.
  • Add salt, to taste.
  • Add chestnut halves and cook (toss/stir as needed) until chestnuts are heated through.
  • Grab serving plate. Snip tiny corner piece off the chestnut puree bag. Pipe a pattern onto the plate (or just serve sauce on the side in a small ramekin, if desired), then stack brussels sprouts and chestnuts on top.
  • Crack fresh pepper over the top and serve.
AMINE BREAKDOWN: 

Very Low Amine: brussels sprouts, rice milk, salt, black pepper

Low Amine: safflower oil, sugar

High Amine: chestnuts

Related articles

Featured on Cybele Pascal.

Black Truffle Beets

Black Truffle Balsamic Vinegar Beets (low-amine, gluten-free, soy-free, dairy-free, vegetarian, vegan, nut-free, paleo) photo

Black Truffle Balsamic Vinegar Beets (low-amine, gluten-free, soy-free, dairy-free, vegetarian, vegan, nut-free, paleo)

This recipe couldn’t be more simple, really. It is subtle, delicious, and tastes like a lot of thought went into it. Just the way I like it.

6 small beets (I prefer to use 3 golden beets and 3 red for a nice color balance)

2-4 Tbsp balsamic vinegar substitute

dash cayenne

6-8 drops black truffle oil

1/4 C chopped flat-leaf parsley (leaves only), loosely packed.

  • Once beets are washed, and the stem-end is trimmed off (stem-end) often holds grit or dirt, so you’ll want it cut/shaved off. I shave off the dirt-collecting areas so that it wastes as little beet as possible. Do not cut the beets beforehand unless necessary to fit into the pot – the more internal surface area is exposed, the more sugar and flavor loss you will experience.
  • Boil or steam beets for about 10-20 minutes, or until you can poke it through with a fork, but retains some of its firmness. If boiling, start from cold water so that the beets cook evenly.
  • Drain beets and allow to cool.
  • Once cooled, cut into slices and place in a serving bowl.
  • Add all other ingredients and mix well. Allow to sit for at least 5 minutes to give them time to absorb the balsamic vinegar.
  • Stir again and serve, or cover and refrigerate for later consumption.
AMINE BREAKDOWN:
Very Low Amine: beets, parsley
Low Amine: low-amine balsamic vinegar substitute
Very High Amine: cayenne, truffle oil