Grilled Cod with Dill and Garlic

True Cod marinating in garlic, dill, and ascorbic acid (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Low-amine True Cod marinating in garlic, dill, and ascorbic acid. The second cod fillet transformed into a salmon fillet for my lucky man, who is not amine-intolerant.

This simple entrée is fast and easy. Cod, when very fresh, makes a wonderful, light summertime entrée that’s low-amine and low-fat. You should count on one medium-sized fillet per hungry person.

2 true cod fillet

1 Tbsp fresh minced dill

2 Tbsp safflower oil

1/4 tsp ascorbic acid

1 Tbsp garlic, pressed

1/8 tsp salt

  • Mix all seasonings together with oil and rub on both sides of cod fillet. Marinate for at least 15 minutes.
My sweetie (aka The Grillmaster) displaying cuts of true cod (low-amine) and salmon (high-amine) marinating in garlic, dill, and ascorbic acid (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

My sweetie (aka The Grillmaster) displaying cuts of true cod (low-amine) and salmon (high-amine) marinating in garlic, dill, and ascorbic acid.

  • Grill on medium heat on a grilling rack (so that the fish does not fall through the grill) until desired doneness is reached. It should be about 3 minutes on one side, and one or two on the other, depending on thickness.
The Grillmaster going to town on grilling cod (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

The Grillmaster going to town on grilling cod (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

  • Serve hot.
Dill, Garlic, and "Lemon" flavored cod fillets. Delicious! (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Dill, Garlic, and “Lemon” flavored cod fillets. Delicious! (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo)

AMINE BREAKDOWN:

Very Low Amine: dill, ascorbic acid, garlic, salt

Low Amine: true cod fillet, safflower oil

Advertisements

Pea Shoots

Pea Shoots sauteed in Garlic, Ginger, and Onion (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegan, vegetarian) photo.

Pea Shoots sautéed in Garlic, Ginger, and Onion (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, vegan, vegetarian).

Pea shoots are a low-amine, colorful, tender, fun dish to add to any meal (who doesn’t like a vegetable with so many curly-Q’s in it?). It’s light, and comes together very well with the low-amine sauce used. It is simple to make, and can work as a low-amine entrée  or low-amine side dish.

1 bundle pea shoots (tight bundle should be about 4″ in diameter)

1 Tbsp safflower oil

1 Tbsp sesame oil substitute

2 Tbsp soy sauce substitute

2 tsp sugar

1 tsp corn starch

1 Tbsp ginger, grated

6 cloves garlic, chopped

2 Tbsp red onion, chopped finely

  • Mix sugar, sesame oil substitute, soy sauce substitute, corn starch, and ginger together. Stir until sugar and corn starch are dissolved. Set aside.
  • Heat 1 Tbsp safflower oil in wok on high temperature.
  • Add garlic and red onion. Cook until fragrant and onions are starting to go translucent.
  • Add pea shoots and toss rapidly so that the pea shoots cook quickly and evenly. When they start to soften, add sauce mix and continue tossing pea shoots.
  • When cooked to desired doneness, remove from heat and plate immediately.
  • Serve while hot.

AMINE BREAKDOWN:

Very Low Amine: pea shoots, corn starch, ginger, garlic, red onion

Low Amine: safflower oil, sesame oil substitutesoy sauce substitute, sugar

Garlic Green Beans (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, paleo, tomato-free, low-fat, low-carb, vegan, vegetarian)

Low-amine Garlic Green Beans (photo)

Low-amine Garlic Green Beans (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, egg-free, fish-free, paleo, low-fat, low-carb, vegetarian, vegan).

This simple, low-amine side dish is delicious, filling, and easy. Low-amine Garlic Green Beans are a lovely accompaniment to almost any meal.

1 lb green beans, stem-end removed

2 Tbsp garlic, pressed

2 Tbsp safflower oil

Salt & Pepper to taste

Low-Amine Green Beans, Washed and Prepped (photo)

Low-Amine Green Beans, Washed and Prepped.

  • Cook green beans in a double-boiler to steam them. When they have reached just under-done, remove from heat.
  • Heat oil in a large non-stick pan. Add garlic and cook till fragrant.
  • Add green beans and toss well. Cook until green beans have reached desired doneness. Sprinkle with salt & pepper.
  • Serve hot.

AMINE BREAKDOWN:

Very Low Amine: green beans (low in histamine, high in tyramine), garlic, salt, pepper

Low Amine: safflower oil

Tsatsiki / Tzatziki (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-carb, low-fat, paleo, vegan, vegetarian)

Tsatsiki / Tzatziki Substitute Made with Cashews (photo)

Tsatsiki / Tzatziki made with Cashews (low-amine, gluten-free, soy-free, dairy-free, egg-free, tomato-free, paleo, low-carb, vegetarian, vegan).

Tsatsiki is a wonderful sauce to serve with many dishes. I like it with vegetables, or with lamb or chicken. Below are two variations on tzatziki recipes. You can use either mint or dill, depending on your preference in flavors, and vary the amount of cucumber you want to use, depending on your own personal preferences. One recipe is low-amine and dairy-free, and the other is vegan (nut-based).
Grated Cucumber for Tzatziki (photo)

Grated Cucumber for Tzatziki. It's better with larger shreds, but I don't have a less-fine grater.

YOGURT-BASED TSATSIKI (nut-free)
1 C plain yogurt
1/4 C English cucumber, grated
1 1/2 tsp mint or dill
1/4 tsp salt
4-6 medium cloves garlic, pressed
Ascorbic acid, to taste
  • Squeeze water out of cucumber.
  • Mix together all ingredients and let flavors mingle for a bit. Serve cold.
NUT-BASED TSATSIKI (dairy-free)
3/4 C raw cashews
1/2 C water
1/4 C English cucumber, grated
1 1/2 tsp mint or dill
1/4 tsp salt
4-6 medium cloves garlic, pressed
1 1/2 tsp ascorbic acid

  • Soak cashews in warm water. Let sit for at least two hours.
  • Drain cashews, and blend them in a food processor with garlic.
  • Add a little bit of water at a time, stopping to scrape down sides. Process until very smooth and all the water has been added (it should reach the consistency of a slightly thin yogurt – if it has reached this point without adding all the water, stop adding water).
  • Squeeze liquid out of cucumber.
  • Add cucumber, dill/mint, salt, and ascorbic acid. Mix well.
  • Chill in the fridge for at least a half hour.
AMINE BREAKDOWN:
Very Low Amine: cucumber, mint, dill, salt, garlic, ascorbic acid, water
Low Amine: yogurt, cashews

Yogurt-Marinated Chicken (low-amine, gluten-free, soy-free, low-fat, low-carb)

Yogurt Marinated Chicken (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free, low-fat) photo

Garlic, "Lemon," Mint, & Yogurt Marinated Chicken

Chicken is one of those love-hate meals for me. When it’s well marinated, I love it. But otherwise it’s just a bit boring for my tastes. I decided rather than a short-marinade, I’d let the chicken marinate in the yogurt sauce for almost 24 hours. It was definitely the right choice. They turned out succulent and had a nice “lemon” kick to it from the ascorbic acid.

2 chicken breasts & legs with thighs (all skinless)

1 1/2 C plain yogurt

1 C chopped mint

1 Tbsp cumin

8 large cloves garlic, pressed

2 Tbsp onion powder

1 tsp salt

2 tsp ascorbic acid

  • Mix all ingredients together in a Ziplock bag, and ensure chicken is well coated.
  • Press all air out of the bag, and leave it in the fridge to marinate, flipping over halfway through if possible. Marinate for 24 hours.
  • Preheat oven to 400 degrees on the middle rack.
Chicken covered in low-amine marinade of yogurt, mint, garlic, and ascorbic acid (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free) photo

Chicken covered in low-amine marinade of yogurt, mint, garlic, & ascorbic acid.

  • Cover chicken and bake for 30 minutes.
  • Raise rack to the highest possible. Uncover chicken, baste well, and broil for 3 minutes.
Baked and broiled yogurt-marinated low-amine chicken (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free) photo

Baked and broiled yogurt-marinated low-amine chicken, ready for plating. Legs/thighs can be plated as is. Breast should be sliced on a diagonal into pieces.

  • Serve chicken plated with juices.
AMINE BREAKDOWN:
Very Low Amine: mint, cumin, salt, ascorbic acid
Low Amine: skinless chicken, garlic, onion powder
Moderate Amine: yogurt
Related Articles

Vietnamese Beef Vermicelli Noodle Bowl (Bun)

Vietnamese Vermicelli Bowls (bun) (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free) photo

Vietnamese Vermicelli Bowls (bun) (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free)

I love bun (Vietnamese vermicelli rice noodle bowls). So totally delicious, and a good meal for summer or winter! But I know there are things in it that are no good for me, like sesame oil, fish sauce, vinegar, and more. So I took them out and made it happen without it.

In order to make Vietnamese Beef Vermicelli Bowls (Bun), including the bun sauce – nuoc cham, I had to go through several steps.

I also made two different marinades for the beef (since I was cooking for several people this time around). Both were very good, so either would work well, depending on what ingredients you have. Personally, I preferred the garlic ginger beef marinade. Feel free to substitute beef with firm tofu for a vegan or vegetarian option, or omit completely. If nut-free, simply omit nuts. There are so many flavors going on that you won’t miss it. Promise. 🙂

The day before making the vermicelli noodle bowls, I made a few things ahead of time, since they were the most time-intensive:

  1. “Pickled” carrots and daikon radishes
  2. Sesame oil substitute
  3. Soy sauce substitute

I suggest making these (at least #2 & 3) in a larger batch ahead of time so that you can freeze your leftover soy sauce substitute (in an ice cube tray works best) for future use. Store your leftover sesame oil substitute in the fridge.

Serves four hungry folks

Pickled Carrots & Daikon Radish Recipe:

2 large carrots

4″ long piece of daikon radish, about 2-3″ in diameter

1/4 C salt

3 tsp ascorbic acid

1 tsp sugar

Nuoc Cham Ingredients:

1/2 C water

2 tsp apple or blueberry juice

1/4 tsp ascorbic acid

just shy of 1/2 C lime juice

2 tsp sugar

1 Tbsp minced Serrano pepper or Thai bird chilies

5 cloves garlic, pressed

1 tsp black pepper

2 Tbsp soy sauce substitute

2 “pickled” carrot slices

2 “pickled” daikon slices

Marinade #1 – Lemongrass Beef and Marinade Ingredients:

2 lb chuck beef (Use a well-marbled cut if possible. Top or bottom round beef, skirt steak, or flank steak all work well, but feel free to use whatever you’d like. Cut against the grain… I didn’t, and it was a very “tough” mistake to learn.)

4 stalk lemongrass, outer layers removed, chopped

1/2 ripe, sweet apple, cored and chopped

3 Tbsp soy sauce substitute

1 Tbsp lime juice

1 Tbsp black pepper

4 garlic cloves

2 large shallots

4 Tbsp sesame oil substitute

Marinade #2 – Garlic Ginger Beef Marinade Ingredients:

1/2 C ginger

8 garlic cloves

2 Tbsp soy sauce substitute

2 tsp sesame oil substitute

1 tsp ascorbic acid

1/2 tsp salt

3 Tbsp safflower oil

Vermicelli Noodle Bowl Ingredients:

1 1/2 packages of vermicelli rice noodles or bean threads (it’s less authentic, but I prefer the texture of the bean thread vermicelli noodles)

1 C mint leaves

1/2 C beefsteak (perilla / shiso) leaves

1 C Thai basil leaves

1 bundle cilantro (cut off bottom 2″ of stems and discard or save for something else, perhaps a batch of cilantro chutney), washed and chopped

1 C bean sprouts

1 English cucumber, julienned

1 C lettuce, thinly chopped

1/4 C crushed cashews, toasted

2 Tbsp shallots, chopped

2 Tbsp safflower oil

Pinch sugar

Pinch salt

Pickled Daikon Radishes & Carrots Recipe:

  • Wash carrots and daikon radish.
  • Cut daikon and carrots into pieces about 1.5″ – 2″ long, and use a mandoline to slice them into flat pieces.
  • Julienne daikon and radish, and in a large bowl, rub them down with the salt.
  • Leave on the counter for at least 2 hours (4-6 hours is ideal to give them a bendy pickle-like texture), then rinse well, three times (or more, if it still tastes too salty – taste to check saltiness). Squeeze water and out of the carrots and daikon “pickles.”
  • Once the salt content has been reduced, sprinkle with ascorbic acid and sugar, and rub well.
  • Allow to chill in the fridge before use for at least 30 minutes.

Nuoc Cham Recipe:

  • Take two “pickled” carrots and two daikon “pickles” and slice them very thinly, and then down again into lengths about one inch long.
  • Mix all ingredients together in a jar and seal. Shake well until sugar is dissolved.

Marinade #1 – Lemongrass Beef & Marinade Recipe:

  • In a food processor, combine chopped lemongrass, apple, garlic cloves, and shallots. Process until finely minced.
  • Add soy sauce substitute, lime juice, black pepper, sesame oil substitute. Mix well.
  • Cut beef into 1/4″ strips.
  • Add all marinade and beef strips to a Ziplock bag and press air out. Marinate for at least 2 hours.

Marinade #2 – Lemongrass Beef & Marinade Recipe:

  • In a food processor, mince ginger.
  • Add all other ingredients and process until smooth.
  • Cut beef into 1/6″ thick strips.
  • Add all marinade and beef strips to a Ziplock bag and press air out. Marinate for at least 2 hours.
Vietnamese Vermicelli Noodle Bowl Recipe:
  • Wash and de-stem Thai basil and mint.
  • Wash, dry, and roll beefsteak leaves up into a little “cigar.” Chop thinly to create narrow slivers of beefsteak leaves.
  • Boil water, and add noodles. Cook as per instructions on package, drain, and run under cold water to cool immediately and completely.
  • Heat oil in a small sauce pan. When hot, add shallots and a pinch of salt and sugar. Cook until shallots are crisp.
  • Reserve shallots for topping vermicelli noodle bowl. Toss noodles with oil.
  • Put the noodles in bowls with the fresh ingredients arranged on top like the face of a clock (basil at 1:00, mint at 3:00, bean sprouts at 5:00, etc).
Vietnamese vermicelli noodle bowls (bun) being arranged (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free) photo

Vietnamese vermicelli noodle bowls (bun) being arranged (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free)

  • Leave a fair amount of space for the grilled beef. I like to put the fried shallots, toasted cashews, and thinly sliced beefsteak leaves in the center of the dish, as they present beautifully.
Cooking Beef Recipe:
  • Cook on the grill over medium high heat (use a grill basket so that they don’t fall through).
Grill Basket

Grill basket

  • The beef will cook quickly. Cook for one minute, flip, and cook one minute on the other side.
  • Remove from heat promptly.
Garlic ginger beef, about to be sliced up for Vietnamese vermicelli noodle bowls (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free) photo

Garlic ginger beef, about to be sliced up for Vietnamese vermicelli noodle bowls (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free)

  • When all beef is done cooking, slice strips into bite-sized 1″ segments.
  • Serve on top of the bun (vermicelli noodle bowls) with other assorted ingredients.
  • If a grill is not available, you can also cook it in a pan or under the broiler.
AMINE BREAKDOWN:
Very Low Amine: carrot, daikon radish, salt, ascorbic acid, water, apple juice / blueberry juice (low in tyramines, high in histamines), garlic, black pepper, soy sauce substitute, lemongrass, shallot, sesame oil substitute, ginger, safflower oil, vermicelli noodles / bean threads / vermicelli rice noodles, mint, beefsteak (perilla / shiso), Thai basil leaves, cilantro, bean sprouts, 
Low Amine: sugar, beef, cashews, apple
Very High Amine: Serrano peppers / Thai bird chilies, lime juice

Reduced-Carb Fried Rice (low-amine, low-carb, low-fat, vegetarian, gluten-free, soy-free)

Mixing together the reduced-carb fried rice (low-amine, gluten-free, soy-free, low-carb, vegetarian) photo

Reduced-carb fried rice (low-amine, gluten-free, soy-free, low-carb, vegetarian)

I love fried rice. But I’ve been trying to keep my carb count down at a reasonable level. That takes eating a low-amine food that’s made up almost completely out of rice “off the table,” or so to speak. But what if I were to take fried rice and flip the proportions? For this low-amine, reduced-carb fried rice, it’s been turned on its head, with 80% vegetables, and 20% rice. Wouldn’t you know it, I didn’t even miss the rest of the rice!

Rice Mix:

2 C cooked rice

1 Tbsp safflower oil

Vegetable Mix:

1 tsp butter

1/2 onion, diced

5 Brussels sprouts, cut into four or five slices each

2 small carrots, chopped small

2 ribs celery, chopped

1 lb green beans, washed, stems trimmed off, and chopped

10 cloves garlic, chopped small

3 Tbsp soy sauce substitute

Salt, to taste

1 bunch cilantro, chopped (reserve a few sprigs for garnish, if desired)

Egg Mix:

8 eggs, beaten (I use half egg whites, and half whole eggs)

1/4 tsp salt

1 tsp butter (butter substitute for dairy-free)

  • Prep all vegetables.
  • Beat eggs with salt, and heat up a medium non-stick pan to medium high.
  • Melt 1 tsp butter in pan, and pour eggs in. Using a flexible spatula, scrape eggs off the bottom every 5-10 seconds to create a moist batch of scrambled eggs. While eggs are cooking, heat a large non-stick pan to medium-high and melt butter.
  • As moisture starts cooking off, reduce heat to medium low. When eggs are done, scoop them into a bowl and set aside.

Note: You can also add other low-amine foods or proteins, but I chose eggs because they hold their shape well and add a nice texture.

  • Start with onions. Once they start to sweat, add Brussels sprouts, carrots, and garlic. Stir often so the vegetables cook evenly.
Reduced-carb fried rice (low-amine, gluten-free, soy-free, low-carb, vegetarian) photo

Reduced-carb fried rice ingredients, cooking.

  • After about two minutes, add chopped green beans and celery. Cook until vegetables are nearly done, then add cilantro.
  • Heat the egg pan back to high and add the oil and rice. Break it apart as much as possible, and stir only often enough to prevent burning – you want to get a slight crisp to the rice. Cook for about four minutes, or until a good portion of the rice has a bit of golden brown coloring.
  • Chop eggs into small, bite-sized pieces.
  • In a large bowl, add vegetables, rice, eggs, soy sauce substitute, and salt. Mix together gently until all ingredients are evenly mixed and seasoned.
Mixing together the reduced-carb fried rice (low-amine, gluten-free, soy-free, low-carb, vegetarian) photo

Mixing together the reduced-carb fried rice.

  • Serve, garnished with a sprig of cilantro.
AMINE BREAKDOWN:
Very Low Amine: rice, onion, Brussels sprouts, carrot, celery, green beans, garlic, salt, cilantro
Low Amine: safflower oil, butter, soy sauce substitute
Moderate Amein: egg

Slow Pan-Roasted Zucchini with Toasted Cashews

Slow-Roasted Zucchini with Toasted Cashews (low-amine, vegetarian, gluten-free, soy-free, dairy-free) (photo)

Slow-Roasted Zucchini with Toasted Cashews (low-amine, vegetarian, gluten-free, soy-free, dairy-free)

I never would have known that zucchini had a “second” flavor, had it not been for NPR. Thank you, NPR, for making me realize that zucchini, when what I would have considered to be dreadfully overcooked, is actually a glorious thing if done right. Go figure! Slow pan-roasting zucchini brings out a very nutty flavor that’s much richer than what zucchini originally has to offer. To compliment this, we’re going to serve it with toasted cashew pieces.

Serves 4

4 small zucchini, cut into quarter-inch thick rounds.

2 Tbsp butter

Salt to taste

1/4 tsp black pepper

2 large cloves garlic, minced

2 Tbsp raw cashews, slivered if possible

  • In a large (non-stick preferred) frying pan, add butter and turn to medium low.
  • When hot, add zucchini, garlic, and black pepper. Salt to taste. Toss well in butter. Cook zucchini for 3o minutes, slowly, occasionally giving the zucchini a toss.
Slowly pan roasting zucchini (low-amine, vegetarian, gluten-free, soy-free, dairy-free) (photo)

Slowly pan roasting zucchini (low-amine, vegetarian, gluten-free, soy-free, dairy-free)

  • Meanwhile, in a dry pan on medium high, add cashews.
  • Keep cashews moving in the pan, and when they take on a lightly toasted color, remove from heat and set aside. I pour mine into a separate ramekin so that they do not overcook in the pan.
Toasted Cashews for Low-Amine Slow-Roasted Zucchini (photo)

Toasted Cashews for Low-Amine Slow-Roasted Zucchini

  • When pan-roasted zucchini are done, gently fold in cashew slivers.
  • Serve hot.
AMINE BREAKDOWN:
Very Low Amine: zucchini, salt, black pepper, garlic
Low Amine: butter
Moderate Amine: cashew

Basic Stir Fry (soy-free, gluten-free, low-amine)

Simple stir-fry (low-amine, soy-free, gluten-free, vegan) photo

Simple stir-fry (low-amine, soy-free, gluten-free, vegan)

For a proper simple stir-fry, you’ll need a wok, high heat, and a good sauce. Stir-fry is one of the more easy things to make, and can be done with any number of ingredients, spices, and sauces. The key to a good low-amine stir-fry is knowing what order to throw your ingredients in the wok, and slicing things uniformly.

These ingredients go in the pan together at the same time. Use any combination of them:

Add First: Gobo (burdock) root, Sweet potato, Potato

Add Second: Onion, Garlic, Ginger, Shallots, Leek, Small pieces chicken

Add Third: Carrot, Brussels sprouts (small, halved), Firm tofu (if soy OK), cabbage, Zucchini, Beef

Add Fourth: Green onion, Celery, Bok choy, Pre-cooked corn, Green beans, Summer squash, Additional Spices / Sauces

Add Fifth: Bean sprouts, Bamboo shoots, Precooked Egg, Soft Tofu (if soy OK), Cilantro, Kelp noodles, Shirataki noodles, Pre-cooked rice noodles

 

  • Heat your pan to medium-high and add a couple tablespoons oil.
Burdock root (gobo root) just added to pan. I also add a little water to soften them because gobo root is so tough. This was covered and cooked for 5 minutes before any other ingredients were added to the low-amine stir-fry. (photo)

Burdock root (gobo root) just added to pan. I also add a little water to soften them because gobo root is so tough. This was covered and cooked for 5 minutes before any other ingredients were added to the low-amine stir-fry.

  • Add all ingredients in each “timed section” at a time, stirring/tossing ingredients in pan frequently. I wait till each added ingredient is about half-cooked before moving on to the next “batch” of ingredients. This timing gets closer and closer together as you move toward the end.
Burdock root (gobo root) and leek have been cooking, and carrot has just been added to the low-amine stir-fry. (photo)

Burdock root (gobo root) and leek have been cooking, and carrot has just been added to the low-amine stir-fry.

Notes:

  • If things are sticking, reduce heat to medium, add a tiny bit of water (1 or 2 Tbsp), and cover.
  • If your vegetables need more moisture to cook them throughout, add a little water and cover.
  • If your stir-fry is producing too much liquid, leave uncovered on a higher heat.
  • Make sure you keep the ingredients moving in the pan (especially on a high heat) so that they don’t burn.
  • Enjoy your low-amine stir-fry served with rice or on its own.

 

My low-amine stir-fry included: napa cabbage, gobo root (burdock root), leek, carrot, jalapeno, kelp noodles, and a sauce made up of 1/2 C soy sauce substitute, 2 tsp sugar, 1 tsp corn starch. (photo)

My low-amine stir-fry included: napa cabbage, gobo root (burdock root), leek, carrot, jalapeno, kelp noodles, and a sauce made up of 1/2 C soy sauce substitute, 2 tsp sugar, 1 tsp corn starch.

 

AMINE BREAKDOWN:

Amine content in food depends on ingredients used. Please see Low Amine Grocery List to find out about each ingredient used.

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.

AMINE BREAKDOWN:

Very Low Amine: Brussels sprouts, garlic powder, salt

Low Amine: safflower oil