Low tyramine high-calorie recipes – Familial Dysautonomia

Check out some of our low tyramine high-calorie recipes, developed for and by families with familial dysautonomia. Please send in pictures and recipes of your own, we would love to add them.

Things to note

Do not use any spices or anything with MSG!
Remove all poultry skin!
All protein products should be as fresh as possible so that tyramine content is low!
All recipes that call for “chicken soup” refer to either: the chicken soup recipe below or water mixed with Lieber’s No MSG Chicken Consomme.

Schnitzel

Ingredients

Veal cutlets or dark meat chicken cutlets
Eggs
Flour
Plain bread crumbs or plain panic crumbs
Lawry’s seasoned salt (NO MSG!)
Pepper
Garlic powder
Olive oil

What you do

Mix the bread crumbs with the spices. Heat the oil for frying. Dip cutlets in egg, then in flour, then back in egg, and then in bread crumb/spice mixture. Fry in oil. (For thicker cutlets, fry the outside and then bake in oven at 350 deg until cooked through.)

Steak (no bigger that 100g)

Ingredients

Skirt steak
Olive oil
Garlic powder
Pepper

What you do

Soak the skirt steak in water for one hour to make slightly less salty. Then sprinkle with garlic powder and pepper. Rub with olive oil. Cook on George Forman grill (VERY QUICK!)

Easy Paprika Chicken

Ingredients

Chicken on the bone
Paprika
Garlic powder
Lawry’s Seasoned Salt
Olive Oil
Barley and/ or rice, potatoes, sweet potatoes

What you do

Skin chicken. Sprinkle with paprika, garlic powder, and seasoned salt. Drizzle olive oil. You can put barley, rice, potatoes, and/or sweet potatoes at the bottom of the dish and cover with water. Cover and bake for 1 hour at 350 deg.

Meatballs

Ingredients

Chopped meat
Onions
Fresh garlic
Shallots
Olive oil
Plain bread crumbs
Eggs
Paprika

What you do

Chop onions, garlic, and shallots and fry in olive oil. Put aside. Combine eggs, bread crumbs, and meat. Then add half of the fried onions/garlic/shallots to the meat. Heat olive oil in a frying pan. Roll the meat into balls and fry the outside in the oil. In a sauce pan, place the other half of the fried onions/garlic/shallots mixture with the fried meatballs. Cover with water and add paprika to make a “red” sauce. Bring to a boil and cook covered for 20 minutes. Serve with pasta/rice/couscous.

Cornflake Crumb Chicken

Ingredients

Chicken (dark meat cutlets/on the bone)
Mayonnaise (Hellman’s)
Apricot jelly
Cornflake crumbs
Garlic powder
Paprika
Olive oil

What you do

Skin chicken. Mix mayo with apricot jelly. Dip chicken into mayo and jelly mixture. Then cover with cornflake crumbs. Sprinkle with paprika and garlic powder. Drizzle with olive oil. Bake covered for 1 hour at 350 deg. Uncover and bake for 5 minutes to make crumbs crispy.

Eggs

Ingredients

Eggs
Tofutti mozzarella cheese Olive/safflower oil
Rice dream

What you do

Heat oil. Mix eggs with rice dream and tofutti cheese. Scramble at low heat to help absorb more of the oil or cook as an omelette.

Pancakes

Ingredients

1 cup flour
1 tbsp baking powder 1⁄2 tsp salt
2 tbsp sugar
2 eggs
1 cup Rice Dream
2 tbsp margarine

What you do

Mix all ingredients until smooth. Pour on medium hot surface but grease first! For added calories, serve with margarine and maple syrup!

Beef Stew (from United We Cook: The American Jewish Community Cooks for Israel)

Ingredients

Olive oil for frying
1⁄2 cup all-purpose flour
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
2 lbs stew meat
2 onions, sliced
6 large potatoes, peeled and diced 6 carrots, peeled and sliced
2 sweet potatoes, peeled and diced 4 cups chicken soup

What you do

In large pot, heat oil. In a resealable plastic bag, mix together the flour, garlic powder, salt, and pepper. Add a small handful of meat at a time and shaked until well-coated. Brown the meat, a few pieces at a time in the hot oil for about 1 minute per side. Remove the browned meat and continue until all meat is browned. Then fry the onions until browned. Then add the potatoes, carrots, sweet potatoes, browned meat and chicken broth. Stir all together and bring to a boil. Cover and simmer on low for 2 hours stirring occasionally.

Meat Lasagna

Ingredients

10 Oven Bake Lasagna noodles
1⁄2 lb chopped meat
4 eggs
1⁄2 pint non dairy creamer
2 tsp garlic salt Olive oil
1⁄2 cup apricot jelly

What you do

Brown meat in olive oil with spices. Then mix in jelly. In separate bowl, mix eggs and non-dairy creamer. Layer noodles, meat and “cream.” Bake for 45 minutes at 350.

Potato Leek Soup (adapted from The Kosher Palette)

Ingredients

5-6 leeks
1⁄2 cup margarine
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken soup (either fresh-made or water with Lieber’s Chicken Consomme with NO MSG) Pepper

What you do

Cut the roots from leeks and discard tough outer leaves. Cut each in half lengthwise and rinse thoroughly with cold water to remove grit. Slice crosswise into 1⁄4 inch pieces starting with white end to make about 5 cups. Melt margarine in a large soup pot over medium heat. Add leeks and onions. Saute’ until tender and lightly browned. Add chicken soup and potatoes. Bring mixture to a boil, reduce heat to low, and simmer covered for 30 to 40 minutes until potatoes are tender. Season to taste with salt and pepper. Transfer to blender in batches to make smooth or use an immersion stick blender in the pot.

Potato Latkes (from Spice and Spirit Cookbook)

Ingredients

5 large potatoes peeled
1 large onion
3 eggs
1/3 cup flour
Salt
1 tsp salt
1⁄4 tsp. pepper
oil for frying (I’ve been using olive oil for Bayla)

What you do

Grate potatoes and onion in food processor. Strain excess liquid through colander. Add eggs, flour, and spices. Mix well. Heat oil for frying. Place 1 tablespoon of mixture into sizzling oil. Fry 5 minutes until golden brown and then turn over and fry other side for 2-3 minutes. Remove from pan and drain excess oil on paper towels.

Chicken Soup

Ingredients

4 Chicken thighs/legs – SKINNED 2 carrots, peeled
2 parsnips, peeled
1-2 stalk celery
onion, peeled
6 gloves garlic, peeled
bunch of fresh dill
bunch of fresh parsley
sweet potato, peeled
Lieber’s NO MSG Chicken Consomme Salt
Pepper

What you do

Place cleaned and skinned chicken into large soup pot and fill with water. Bring to a boil and skim off fat from the top. Put in all vegetables and season with spices. Bring to a boil. Then cover and simmer on medium for 1 hour. Discard onion, garlic, celery, dill, and parsley before serving.

Knaidlach (from Spice and Spirit Cookbook)

Ingredients

4 eggs, slightly beaten 4 Tbsp oil (canola)
4 Tbsp ice cold water 1 cup matza meal
1 tsp salt
1⁄2 tsp pepper
8 cups of water 1 tsp salt

What you do

In bowl, mix eggs, oil, and cold water. Add matza meal, salt and pepper and mix well. Refrigerate for 1 hour. Bring water and salt to a boil in large pot. Lower flame. Wet hands with cold water and form mixture into balls. Drop into boiling water. Cover and cook for 30 minutes. Keep covered the entire cooking time and for 10 minutes afterward.

Caramelized Parsnip Carrot Soup (from Kosher by Design Short on Time)

Ingredients

2 tbsp margarine
1⁄2 medium onion sliced
2 cloves fresh garlic, chopped 2 large shallots, sliced
3 parsnips, peeled and sliced 12 ozs. grated carrots
2 tbsp maple syrup
1 tbsp dark brown sugar
1 tsp dried thyme
1⁄2 tsp coarse salt
6 cups chicken soup

What you do

Melt margarine in a large soup pot over medium hear. Add the onion, garlic, shallots, parsnips, carrots, maple syrup, and brown sugar. Stir to combine. Allow the vegetable mixture to cook and caramelize for 12-15 minutes, until shiny and browned. Stir to keep carrots from burning. Add the thyme, salt, and chicken soup. Cover the pot and cook for 10-15 minutes until the veggies are tender. Uncover the pot and blend with an immersion blender until soup is pureed.

Sweet Potato Pie

Ingredients

1 store bought pie crust (deep dish)
1/3 cup margarine
3⁄4 cup sugar
2 beaten eggs
2 cups mashed sweet potatoes 3⁄4 cup rice milk
1 tsp vanilla
1⁄4 tsp salt

What you do

To make mashed sweet potatoes, boil sweet potatoes. When very tender, rinse with cold water and then skin comes right off! Mash. Combine all ingredients and mix with a mixer until smooth. Pour into pie crust and bake at 375 for 40 minutes.

Potato Kugel (from Kosher By Design)

Ingredients

1⁄2 cup canola oil
8 medium potatoes
2 medium onions 1 tbsp salt
1 tsp black pepper 2 1⁄2 tbsp sugar
5 large eggs, beaten

What you do

Preheat oven to 425. Place the oil into a large 9×13 pan. Set aside. Fill large bowl with cold water and come ice cubes. Peel the potatoes and place them into the cold water to prevent them from turning brown. Finely chop the onions in the food processor and remove. Cut the potatoes into chunks and grate them in the food processor. Add the potatoes to the onions. Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until combined. Place the dish with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture to help make the kugel fluffy. Mix well. Then pour the mixture into the dish and bake for 1 hour uncovered.

Apple Kugel Muffins (Adapted from Kosher By Design) 3 large eggs

Ingredients

1⁄2 cup canola oil
1 cup sugar
1 tsp cinnamon plus extra 1 tsp vanilla
1 cup flour
1⁄2 tsp baking powder
2-3 medium McIntosh or Rome apples, peeled and chopped into small pieces

What you do

Preheat oven to 350. Heavily grease 12 muffin tins. In a large bowl, mix the eggs, oil, sugar, cinnamon, vanilla, flour, and baking powder at medium speed until batter is smooth. Do not overmix. Place a small mound of apples into each muffin tin. Spoon batter into each tin to cover the apples. Sprinkle with cinnamon and bake 20-30 minutes or until a toothpick in center comes out clean.

Butternut Squash Kugel

Ingredients

1 package frozen butternut squash 3 eggs
1⁄2 cup flour
1⁄2 cup sugar
3 tbsp margarine
2 cups nondairy creamer cinnamon

What you do

Pour first 6 ingredients into blender. Blend. Pour into greased 9×9. Sprinkle with cinnamon. Bake at 350 deg for 1-1 1⁄4 hours.

Yellow Cake (Adapted from The Kosher Palette)

Ingredients

3 cups all purpose flour 2 cups sugar
1 tbsp baking powder 1⁄2 tsp coarse salt
1 cup canola oil
1 cup apple juice
1 tsp vanilla extract
4 eggs

White icing

1⁄2 cup shortening
2 cups powdered sugar 2 tbsp warm water
1⁄2 tsp vanilla extract

Ingredients

2 eggs
1⁄4 cup sugar
1⁄4 cup sugar
1 container of tofutti cream cheese 2 Tbsp vanilla
1 graham cracker crust

What you do

Preheat oven to 350. Separate eggs. Beat whites with 1⁄4 cup sugar until stiff. Separately, beat yolks with 1⁄4 cup sugar. Into yolks, mix tofutti cream cheese and vanilla. Then fold in eggs whites. Pour into graham cracker and bake for 30 minutes until slightly brown on top.
Cool and refrigerate.

“Oreo” Cake (Adapted from The Kosher Palette)

Ingredients

24 vanilla pareve “Oreos”, coarsely chopped 1/3 cup all purpose flour
5 tbsp margarine, melted
1 16 oz package pound cake (pareve)
Water and eggs to make the pound cake (may also call for vanilla pudding mix)

What you do

Preheat oven to 350. Grease a tube pan and set aside. Combine chopped cookies, flour, and margarine and set aside. Prepare the cake mix with the eggs and water (and pudding mix) as directed on the package. Pour half the batter into the tube pan. Sprinkle 2 cups of the cookie mixture evenly over the batter. Pour in the remaining batter and then press the rest of the cookie mixture into the batter. Bake for 45 to 50 until a toothpick inserted near the center comes out clean.

Sugar Cookies

Ingredients

4 cups flour
3 eggs
2 cups confectioner’s sugar 3 tsp baking powder
1⁄2 tbsp vanilla
2 sticks of margarine

What you do

Mix all ingredients. Roll out dough and use your favorite cookie cutters. Bake on parchment paper for approximately 10 minutes at 350.

Vanilla “Zebra” Cookies (adapted from Kosher by Design Short on Time)

Ingredients

1⁄2 cup canola oil
2 cups sugar
2 cups all purpose flour
1 cup vanilla pudding mix 4 large eggs
1 tsp vanilla extract
2 tsp baking powder confectioner’s sugar

What you do

Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside. In the bowl of an electric mixer, mix the oil, flour, sugar, vanilla pudding mix, eggs, vanilla, and baking powder until dough forms (do not overmix!). Roll the dough into walnut sized balls. Fill a small bowl with confectioner’s sugar and coat cookie balls in the sugar. Transfer to cookie sheets and leave room for cookies to expand. Bake for approximately 12 minutes.

Garlic Mashed Potatoes

Ingredients

Potatoes
1 head of garlic Salt
Pepper
Olive oil
Rice Dream

What you do

Cut off tip off garlic head and then replace it back on top. Wrap in tin foil and bake for 1 hour at 350 deg. Boil potatoes and mash with ricer. Season with salt and pepper. Squeeze baked garlic out of the peel into the potatoes. Add olive oil and Rice Dream until desired consistency is reached.

Kasha

Ingredients

1 cup of granulated kasha (whole kasha) 1 beaten egg
2 cups of water
salt and pepper to taste
1 onion, chopped and fried (in olive or canola oil)

What you do

Mix kasha with egg until completely coated. Put into saucepan and heat until the kasha is dried out. Put in 2 cups of boiling water, salt, pepper and fried onions. Cook covered on low heat until all water is absorbed. Fluff with fork. Can serve with bowtie pasta (varnishkas) or alone.

Other breakfast ideas

There are frozen waffles that are pareve (brand: Smackin’ Good) and pure maple syrup (NOT pancake syrup!)
Oatmeal with maple syrup
French toast with Rice Dream and maple syrup!