Recipes

Food from a reactive kitchen

Nothing aged, nothing fermented, nothing that sat in the fridge for three days. Everything here is what I actually cook on a Tuesday.

25 minutes · Low-histamine, Dairy-free, Gluten-free, 30 minutes

A quick vegetable broth for people who cannot do bone broth. Salty, warm, and gentle at 7 a.m.

40 minutes · Low-histamine, Dairy-free, Gluten-free

The dinner I make when I have nothing left. Fresh chicken, one tray, no acid, no aged anything.

35 minutes · Low-histamine, Dairy-free, Gluten-free, Freezer-friendly

Warm fruit, oats, and coconut oil. The closest thing to a pastry that never once bothered me.

20 minutes plus freezing · Low-histamine, Dairy-free, Gluten-free, Freezer-friendly

Made to be frozen raw, not eaten as leftovers. Twelve minutes from freezer to plate.

10 minutes · Low-histamine, Dairy-free, Gluten-free, 30 minutes

For flushing days and hot afternoons. No citrus, no fermented anything.

50 minutes · Low-histamine, Dairy-free, Gluten-free

Rice, water, salt, ginger. What I eat when my gut has decided nothing else is allowed.

Three rules that run this kitchen

Freeze it hot. Leftovers go into shallow containers and straight into the freezer, not the fridge for Thursday.
Buy protein the day you cook it. Freshness mattered more to me than any single ingredient swap.
Low-histamine is a phase, not a life. If your safe list is shrinking, restriction has stopped being the answer.