Really just another version of Basic Casserole, this one has no tomatoes and is low in amines, glutamates and salicylates. Added flavour comes from using homemade chicken stock instead of water.

Ingredients:
150g beef or lamb stewing meat per person (the rest of the ingredients are suitable to go with 600-1000g meat)
2 rashers bacon, chopped (optional)
1-2 onions, diced (or 1 stalk leek, diced)
3-4 celery stalks, diced
2-3 carrots, peeled and diced
2-3 large garlic cloves, minced (optional)
1 tsp salt
1 tsp dried or 1 TBSP fresh herbs. Rosemary is an excellent choice, but chives or parsley are lower in salicylates
600 ml homemade chickens stock (simply boil a chicken carcass in water with a little salt for 2 hours, then strain)

Method:
1) Preheat oven to 180C/350F
2) Dice meat into cubes, and place in large oven proof, lidded casserole dish with all other ingredients.
3) Mix
4) Bake for 1 1/2 hours, stirring twice during cooking
5) Prior to serving, thicken if desired by mixing 3 heaped TBSP rice flour with enough water to make a slurry, then stire into casserole and bake a further 10-15 mins.

A fun lunch or dinner that caters for multiple preferences and food intolerances is build-your-own-pizza. Lay out lots of topping choices and each person creates their own pizza, which is then baked and enjoyed.

1) Select pizza bases - make your own, or in this case I had some Freedom gluten-free pizza bases in the freezer.
2) Chop and place in individual bowls a variety of possible toppings, and set out herbs and sauces/spreads. In this case I had

3) Heat oven to 200C/400F, let each person assemble their own pizza, then bake for 12-15 mins until done. Slice and enjoy. Left overs can be refrigerated and used for lunch or snacks the following day.

These photos are of the four different pizzas my family assembled, taken before and after cooking. Each had what they like :-). Mine was (almost) tomato free and lower in salicylates. My daughter's was cheese free.

Sometimes one just wants finger food, and pikelets topped with whipped cream, a drizzle of maple syrup and maybe some berries just hits the spot. So simple to make too!

Method: Use the Healthy Pancakes recipe, except up the xanthum gum to 1/2 tsp, and swap the oat flour for buckwheat flour (this second part is optional).

Melt some butter in a non-stick frying pan, and add a spoonful of the mixture at a time, forming 3 or so separate pikelets in the pan at a time. Cook until brown on the bottom, and which time the first bubble or two should have burst on the top, and then carefully flip over and brown on the other side. Move to a plate, add toppings and devour! (Or keep in the fridge and use as needed).

After the success of my Duck, Bacon & Onion casserole a couple of weeks back, and now wanting something lower in amines and salicylates, and with even more tender meat, I modified the recipe and came up with this. The meat was fall-apart tender, and the taste was good!

Ingredients:
6-7 duck breasts
3 heaped (but not piled) TBSP each of oat flour and buckwheat flour (or 6 of one or the other)
Salt
25g butter or duck fat
250g smoked bacon, chopped (optional) (high amines)
1 white leek stem, chopped
300g pumpkin, diced (low salicylates)
600ml chicken stock (fresh, homemade by boiling chicken carcass for 2 hours, otherwise high amines)
Small handful fresh parsley, chopped

Method:
1) Place duck breasts in a pot, cover with water, and bring to the boil then simmer until cooked through, about 15 mins. Lift pieces out with tongs and place on a plate to cool down and dry off.
2) Pat chicken breasts dry, then slice into 1cm thick slices, place in a bowl with the oat flour and toss to coat. 
3) Melt butter in frying pan, and fry the pieces until browned all over, then transfer to casserole dish.
4) Add bacon, leek and pumpkin to pan and fry for  5 minutes, then transfer to casserole dish with a slotted spoon
5) Stir remaining flour into pan juices and cook one minute. Remove from the heat and whisk in stock, adding slowly at first and whisking until smooth. Place back on heat, bring to the boil, and simmer, stirring, until thickened - about 2-3 minutes. Add parsley and stir into sauce. Pour over the duck, bacon, leek and pumpkin in the casserole dish.
6) Cover and cook 170C  for 1 1/2 hours, stirring a couple of times during cooking.
Serves 5-6
Serving suggestion: serve with Cauliflower Mash and green beans

Wanting some baked treats my amine & glutamate intolerant daughter could enjoy in her lunchbox, I modified some recipes for zucchini brownies I found online. This turned out really well - quite cake-like in texture, and tasty.

Ingredients:
1/2 cup sunflower oil (use olive oil if you're not intolerant)
3/4 cup Stevia blend sugar substitute
2 tsp pure vanilla extract
2 cups rolled oats, ground to flour in a food processor (or any wholemeal flour)
3 tsp baking powder
1/3 cup carob powder (or 1/2 cup cocoa if preferred - contains amines)
1 egg
2 cups finely shredded zucchini - Don't squeeze out any liquid.
(2 zucchini is about perfect; use the smaller side of the grater.)

Method:
Preheat oven to 175C. Oil a slice tray and line with baking paper.
Mix together the oil, stevia blend and vanilla until combined and smooth.
Add in oat flour, baking powder, and sieved carob powder and mix until well combined. It will be dry, but that is fine.
Add lightly beaten egg and grated zucchini. Mix by hand until combined - don't overdo it.
Spread evenly into slice tray and bake for 15-25 mins. The top should look cooked. A skewer will come out with moist bits on it, for a brownie finish. Cook until skewer clean if you want a more cake-like finish.

Optional icing (it really doesn't need it):
Mix 1 TBSP carob powder with 2 TBSP tahini, 3 TBSP pure maple syrup and water to thin

I saw a recipe for a one-dish Mediterranean lamb chop dinner. It had ingredients we couldn't eat or didn't like, so I used the concept and created my own versions - one low salicylate, one low amine/glutamate, and one for everyone else. It was really good!

Ingredients: (for six people, I've divided it into 3 versions - the ingredients marked * are only used in alternate dishes )
6 TBSP oil
Dried chives
3 TBSP lemon or lime* juice
6 small garlic cloves, minced
18 small lamb loin chops
1200g pumpkin and/or kumara, cut into chunks
3 onions, chopped
1 leek*, chopped
Sea salt to taste
¾ cup crumbled feta
Cream cheese*
3 cups rocket or spinach leaves
1 zucchini*
4 brussel sprouts*

Really loving the Nutty Granola we've been making and eating, I wanted to come up with a modified version that is lower in salicylates, so I can continue to enjoy this yummy, filling breakfast.

Ingredients:
2 cups wholegrain rolled oats (if you can't tolerate these, try substituting buckwheat flakes)
1 cup ground linseed
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3 cups raw cashew pieces
1/4 cup rice malt syrup
1/2 tsp pure vanilla extract
1/2 cup sunflower oil
1 cup pecans
1 cup chopped walnuts

Method:
Combine oats, flaxseed, pumpkin seeds, sunflower seeds, 2 cups of the cashews, rice syrup, vanilla and oil in a large bowl and mix thoroughly to coat. Spread mixture in a roasting tin and even out to about 1/2 inch thick. Bake until nearly dry and crispy, about 30 mins. Allow to cool in pan for at least 1 hour.

Meanwhile, combine pecans, walnuts, and remaining cashews in another bowl. Mix into cooled oat mixture, and store in an airtight container.

A simple but tasty meatloaf free of salicylates, amines (assuming mince is fresh) and glutamates. For those without intolerances, it can be served with a tomato sauce, such as my sugar-free Garden Sauce.

"Failsafe" refers to foods that have no additives and are low in amines, glutamates and salicylates. This meat loaf recipe can be easily adapted by adding other foods to it if you don't have intolerance issues.

Ingredients:
1 kg beef mince
1/2 cup rolled oats (chopped not whole)
Piece of white leek stem, sufficient to be equivalent to 1 onion, finely chopped
2 tsp dried chives
2-3 TBSP finely chopped fresh parsley (or 1 TBSP dried)
1/2 tsp salt
2 eggs

Method:
1) Preheat oven to 180C/350 F and grease a loaf tin
2) Place all ingredients in a large bowl, and mix thoroughly, using your hands at the last to ensure thoroughly "gooshed" together
3) Press mixture evenly into loaf tin
4) Bake for 1 hour, until well cooked
5) Pour off excess fat if desired - I pour it into a bowl and leave it to set, then feed it to the chooks or dogs
6) Turn out onto chopping board and slice.

Serve with mashed potatoes & suitable vegetables, or rice and vegetables, depending on your tolerances.

Notes:
*Onions and garlic contain low levels of amines and moderate salicylates, unsuitable for a sensitive person or during elimination. Leeks are much lower in both, and are a good substitute for onions in most recipes. The white stalk can be used instead of onion, and the green leaves can be used as a vegetable, or instead of spring onions.
* Parsley and chives contain the lowest salicylate and amine levels of all tested herbs, and are considered safe for most people
* Rolled oats are a substitute for breadcrumbs - they have no amines or salicylates and do not contain gluten. Celiacs should use specifically gluten-free ones, if tolerated. Other options include breadcrumbs (we don't use them as we're wheat and gluten free, and the gluten-free breadcrumbs usually contain rice and/or corn which are high in amines and/or salicylates), almond meal (salicylates) or steamed cauliflower that has been chopped to crumbs in a food processor (amines and salicylates)
* Those without any sensitivities could add spices such as curry powder (1/4 tsp), and other herbs such as oregano and thyme (1-2 tsp each) and serve with a tomato sauce.
* For the mince to be safely low in amines, it needs to be preferably less than 2 weeks from slaughter, bought and used the same day or frozen for less than 4 weeks. (Amines increase as proteins age). Most cheaper mince in the supermarkets were vacuum packed, and could be sold "fresh" up to 3 months old. These must be assumed to be very high in amines. Find a butcher who makes his own the day the carcass comes in, and buy from him on that day. Mad Butcher is often a good source.