The Best Low Histamine Recipes

Low Histamine Recipe, low histamine diet, Low Histamine

No need to compromise taste on a low histamine diet!

The Best Low Histamine Recipes:

If you're looking for some creative and downright mouthwatering​ low histamine recipes, you're in luck! Just because you're on a low histamine diet doesn't mean that you can't enjoy some really tasty food. Here are some of the best low histamine recipes we've found, some of them are even a new and better take on old familiar recipes.

4 Ingredient Zucchini Tater Tots:

Prep Time: 45 mins | Cook Time: 30 mins | Yield: 40


  • 3 large russet potatoes, peeled
  • 2 zucchinis, about 2-3 cups shredded
  • 1 1/2 teaspoons salt, plus more for sprinkling on top
  • Olive oil


Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.

Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.

Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.

Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.

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Low Histamine Tomato Ketchup:

Being on a low histamine diet doesn't necessarily mean no ketchup! Try this green tomato ketchup recipe to go along with some 4 ingredient zucchini tater tots!

Prep Time: 5 | Cook Time: 30 | Servings: 4 – 8 | Difficulty: Easy


10 medium green/yellow tomatoes, peeled and seeded

4-8 tbsp coconut sugar or 2 Medjool dates (or your choice of sweetener)

1/4 – 1/3 cup apple cider vinegar or lemon

1/2 large onion, very finely chopped

1 large clove garlic, very finely chopped

1 tbsp fresh ginger, chopped

1 red pepper or beet, juiced (optional, for colour)


Chop up your tomatoes.

Place them in a blender.

Add a pinch of salt, the onion, garlic, ginger, vinegar or lemon, red pepper juice if using (otherwise add 1/2 cup of water) and then blend well till smooth.

Pour into a pan or a small pot. Add in the sugar (less to start with, more as needed), cover and bring to the boil before turning down to a simmer.

Stir frequently, until the sauce becomes ketchup-y. It took me 30 minutes. Increase the vinegar/lemon and sugar to taste and add a little bit of water if needed.

As I don't eat leftovers I then decided to freeze them into handy little portions using mini mason jars.


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