So… It’s been about 2 weeks since I gave up nightshades

Here’s how it’s going so far…


Our household has been gluten free for several years now, so the main meals haven’t been difficult to plan.

One meat and two veggies.

A little complicated

Seasonings have been a little bit of a challenge, but I love granulated onion and garlic and they add a lot of flavor.

I’m learning a lot about seasonings I rarely use, such as parsley, sage, rosemary and thyme. 

After much trial and error, I developed my own recipe for breakfast sausage, and it’s wonderful!


  • Giving up potatoes. 

When we went gluten-free, we added in a lot of potatoes.

We have been substituting roasted radishes for fried potatoes and pan-fried turnip slices for french fries.

Cauliflower Leek Soup is a good replacement for potato soup. 

They taste really good, but they don’t have that “comfort food” effect that I get from the potatoes.

  • Finding places to eat or food to take with me when I’m running errands all day.

Since I live in a rural area, I have to do most of my shopping online or an hour and a half from home. 

On my errand day, I try to get absolutely everything done before I head back home. 

There are no microwaves or refrigerators available, so I have to take foods that can be stored in a small ice chest and don’t require heating.

I’m still working on this, and will post about it in the future.

Driving me crazy…

The search for desserts.

My allergy to coconut makes this really complicated. Sigh.

I’m making baked apples with cinnamon and mace, since I can’t have nutmeg. I bake them without sweetener, and then drizzle them with a little honey or pure maple syrup when I reheat them.

Sliced strawberries with a little honey is a good dessert, but they are really expensive this time of year.

Other than that, the only thing I have come up with is a spoonful of jelly. More specifically, Polaner All Fruit. 

I’m hoping that reducing the inflammation in my body will allow me to eat more fresh fruits when Spring finally arrives.




Since we have been changing over to a clean-eating lifestyle, we have become big fans of the Honeysuckle Italian Turkey Sausage

We used it for pizza, omelets, minestrone soup, and pizza soup.

It was on our list of staples… things we didn’t ever want to run out of.

As with most of the grocery items we have come to love, our local stores are no longer carrying it. Sigh.

So… I had to open my seasoning cabinet and figure out how to make my own.

Sometimes, necessity creates an opportunity for improvement.

We like this recipe even better, and it’s super easy!

Italian Turkey Sausage
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  1. 1 lb ground turkey
  2. 1/3 c. grated Parmesan
  3. 1/2 t. salt
  4. 1 t. granulated garlic or garlic powder
  5. 1/2 t. granulated onion or onion powder
  6. 1/2 t. ground fennel seed
  7. 1 1/2 t. Italian seasoning
  1. Mix well.
  2. Chill overnight to blend flavors.
  3. Brown and drain for use in recipes, or form into patties for Italian Turkey Burgers.
Diet With Us

Green Eggs and Grapefruit

Green Eggs – No Ham!

Heat in small saucepan:

1 – 2 tsp EVOO


1 sliced Green Onion

1 c. chopped fresh Spinach

When spinach is wilted, add:

2 beaten Eggs

In a medium frying pan, cook over med heat, pushing eggs to center as they cook.

Cook until done, but not dry.

Remove to serving plate.

Top with:

1 Tbsp. Grated Cheese


Makes 1 serving


21-Day Fix Container Count:

1 Green, 1 Red, 1/2 Blue, 1 Tsp

Photo also includes:

1/2 Grapefruit, 1 Purple

1 c. Organic Detox Tea


When I created this seasoning, I was actually looking for a clean eating or real food recipe for barbeque sauce

Unfortunately, all the recipes I found called for ingredients that I didn’t have on hand. 

Up until now, I had never used a dry spice rub, so I wasn’t even sure what I was looking for, or how to use it. 

What I noticed right away, though, was that most of the recipes for bbq rub seasonings were loaded with sugar!

No matter what diet you are following, there is nothing healthy about taking a perfectly good piece of meat and coating it with sugar!

Therefore, this recipe has a fraction of the sugar, and only 1/3 of the salt that I found in the other recipes online.

We love it, and use it often on pork roast, pork chops, and hamburgers. 

And popcorn. 

Oh, my… It is amazing on popcorn!!!