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


 I just had an interesting realization. I am older than Jello Poke Cake. Sigh. I remember when my mom first started making it… I was in high school. That means I am a lot older than Jello Poke Cake!

 Looking back, what I remember most about this cake is that everyone thought it was so good! Except me. I hated it. I have made one Jello Poke Cake in my life, and it was because someone else requested it. I had one bite – just enough to confirm that I still hate it.

 However, in the midst of all that loathing, there was something I loved about it. Something that made it worth it to suffer through at least one piece.

 The cake that my mom made had a special ingredient. Something you can’t find any more. Sigh. It was wonderful. The greatest thing to ever happen to a jello cake. It was light, and airy, and rich, and creamy, and dreamy and wonderful. It was Whip ‘n Chill.

 Since I was a teenager at the time, I was naturally avoiding spending any unnecessary time with my mother, and I certainly wasn’t going to allow myself to learn anything from her. Therefore, I have no idea how this marvelous concoction was made. I assume it was similar to mixing a package of Dream Whip, but I don’t know if it was pourable or required spreading, or if she let the cake chill before topping it with this memorable layer of lusciousness.

 What I do know is there was this nasty jello cake, topped with this amazing strawberry layer, which was then topped with Dream Whip. And the only way I could get that yummy strawberry goodness was to eat. that. cake.

 This required strategy, because if I ate the top part first, I would never eat. that. cake. And, if I threw it out, I would get caught and I would never get any Whip ‘n Chill.

 The only way to get through it was to lay the slice of cake on its side and start at the bottom, and get a large glass of milk to wash it down. I. really. hate. Jello. cake. Sigh.

 But… once I got to the top, it was so worth it! Never before, and never since, has there been a product like Whip ‘n Chill. If you have never had it, there is no way to explain it to you. There are forums on the internet dedicated to people who are still mourning over the void left in their lives by the loss of Whip ‘n Chill. Seriously. You can look it up. People are begging to buy boxes of this stuff that are leftover from the 70’s. It’s that good.

 So, obviously, when I started my Low Carb lifestyle, Jello Poke Cake was not on my list of recipes to re-create. Whip ‘n Chill was gone, so I never even gave it another thought.

 Until I found this. As I was making it, I was just thankful to have found a quick, affordable low-carb dessert. I’m sure you already know the punch line, but at the time, I had no idea what a treat I was in for!

When I tasted it, I think I cried. It was like a mouth-full of magic, and I was instantly transported back to the 70’s. Sitting by the pool after a swim on a hot summer day, eating the top of the Jello cake… Mmmm…. So, back to the future, where Homemade Whip ‘n Chill became part of my low-carb diet menu!

This is really personal for me. I consider this recipe to be my reward for never throwing it out, and always suffering through that cold, horrible, plastic jello cake to get to the top. (No offense, Mom. I know I’m the only person on the planet who doesn’t like Jello Cake.)

 Whip ‘n Chill apparently came in several flavors – vanilla, chocolate, lemon, and strawberry. Fortunately, the first flavor I made from the recipe below was strawberry, otherwise I might not have made that immediate connection. However, I have branched out to other flavors, which I also thoroughly enjoy.

 Strawberry Jello = Whip ‘n Chill – exactly like I remember!

Orange Jello = a Dreamsicle flavor

Peach Jello = a light Peaches and Cream (slightly artificial, but yummy)

Lemon Jello = Pure Refreshment

Raspberry = the boldest of them all!

 I hope you all enjoy this. If you never had Whip ‘n Chill in the 70’s, it may not be as spectacular to you. Maybe it’s the trip down Memory Lane that makes it so great – after all, it’s a pretty plain and simple dessert. But, please, pass this recipe along to any fellow Whip ‘n Chill mourners. They will love you forever! And, if you decide to use it as a topping for your Jello Poke Cake, please let me know how it works out. I’m curious, but not enough to make it myself!


Jello Cream Mold
Serves 4
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Total Time
10 min
Total Time
10 min
  1. 1 pkg (4-serving size) sugar-free jello
  2. 1 c. boiling water
  3. 4 oz. cream cheese, softened
  4. 1/2 c. heavy cream
  1. Dissolve jello in boiling water.
  2. Pour into blender with cream cheese and cream. Blend well.
  3. Pour jello mixture into a mold or individual bowls.
  4. Chill several hours or overnight.
  5. Unmold (if necessary) and serve with desired garnishes.
Adapted from Low Carb Friends
Adapted from Low Carb Friends
Diet With Us
 by Cynthia McInvale

I’ve never met a potato that I didn’t love. Baked, fried, mashed, shredded into hash browns, cut up in soups – I love it all! The only down side to potatoes is the amount of time it takes to cook them. Therefore, when I bake potatoes for a summer barbeque, I always bake more than I need so they can be used in other recipes. I will also toss some in the oven next to a casserole or a batch of brownies. It’s all about time management and energy conservation.

This is one of those quick and easy recipes that won’t heat up the house too much or require you to spend half the day in the kitchen. Because I cheated. I admit it. However, in my defense, there is a trick to cheating and getting away with it. I always use a high-quality product as a base for my “almost homemade” recipes. In this case, I use Imagine Organic Potato Leek Soup and just add some yummy ingredients. 

Almost Homemade Potato Soup
Serves 3
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  1. 3 strips of bacon, uncooked
  2. 1 small onion, diced
  3. 3 stalks of celery, sliced
  4. 2 cloves of garlic, minced
  5. 3 medium potatoes, baked, cooled and diced
  6. 1 16 oz. container of Imagine Organic Potato Leek Soup
  7. 6 oz. colby/jack cheese, grated
  8. 3 T. sour cream
  9. 1 green onion, sliced
  10. Fresh ground pepper
  1. Cut bacon in small pieces. Place in a medium saucepan and fry over medium heat until crisp, separating pieces as they begin to cook. Leaving as much grease in the pan as possible, remove from the grease with a slotted spoon and drain on a paper towel. Set aside.
  2. Return the pan to the heat. Add the onion, celery and garlic to the pan and saute until tender. Add potatoes and Potato Leek Soup. Heat through.
  3. Ladle soup into three bowls. Top each with an equal portion of grated cheese, sour cream, green onion, and bacon pieces. Grind a little pepper over each and serve.
Diet With Us
 by Cynthia McInvale

Coffee Lover's LaneOverall, I consider myself a fairly well-balanced individual. I am easy to get along with, a change in plans doesn’t ruin my day, and I don’t have any annoying habits. (It’s true – even my mother said so!) However, I do have two major obsessions. Chocolate and coffee. Please don’t send me any articles about how chocolate and coffee are bad for your health. I won’t read them. I have switched to an organic low acid whole bean coffee and dark chocolate, but I refuse to give them up completely. I take comfort in the fact that medical science doesn’t seem to have made up its mind regarding the benefits vs. detriments, and I avoid all negative information about my morning ritual.  Although I refuse to address my addiction to coffee, I have recently been dealing with my love/hate relationship to the entire selection of bottled coffee cream. I remember when flavored cream first appeared. The only options were Amaretto and Irish Cream, but coffee would never be the same. I have fond memories of my early years, camping trips with my family, mornings spent by the fire with my dad, and my first experience drinking black coffee with a spoonful of sugar. It’s nice to think about, but I’m not going back. My theory hasn’t been tested, but I believe that you could blindfold me, spin me around three times, and, no matter where I started from, I could walk directly to the cooler and pick out my favorite coffee cream in our local grocery store. Coffee with Hearts Without hesitation, I can say that finding a healthy substitute for the blessed/cursed bottled coffee cream has been my greatest challenge. I had almost given up when I stumbled across this recipe yesterday. All I can say is – A.mazing. Really. Emphasis on the Aaa. Before I tried it, I was expecting to have to add some heavy cream to accommodate my craving, but I made it this morning and I was blissfully surprised! The butter and coconut oil provide the richness and the creamy texture I so desire, and the chocolate adds just the right amount of flavor.  I have a large bottle of Heath bar-flavored coffee cream in the fridge, and it’s not even a temptation.   



Hershey's Bullet Proof Coffee
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  1. 1 large cup of coffee
  2. 1/8 t. Hershey's chocolate syrup
  3. 2 T. coconut oil
  4. 2 T. butter
  5. Stevia to taste
  1. Put chocolate syrup, coconut oil, butter, and sweetener in the bottom of a large coffee cup.
  2. Add coffee.
  3. Stir and enjoy!
  1. I have to admit that I have not yet developed a taste for Stevia, so I used Splenda in it's place. It was absolutely delicious!
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Slightly spicy, slightly sweet… This simple cake only takes moments to prepare, but is sure to impress.

Strawberry Rum Filled Cake
Serves 8
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  1. 1 gluten free cake mix
  2. (consult directions on the box for additional ingredients)
  1. 1/4 c. strawberry jam
  2. 1 T. Captain Morgan Spiced Rum
  1. 1/4 c. shortening
  2. 1/2 c. cocoa
  3. 1 lb. powdered sugar
  4. 1 T. vanilla
  5. 1/3 - 1/2 c. milk
  1. Cake: Mix cake according to package directions and bake in 2 - 8" pans. Cool thoroughly. Remove one layer from pan and place on serving platter.
  2. Filling: Combine jam and rum and spread evenly over the layer on the platter. Top with remaining cake layer.
  3. Frosting: In a large bowl place shortening, cocoa, powdered sugar, vanilla, and 1/3 cup of milk. Beat with electric mixer adding more milk if necessary to reach spreading consistency. Frost sides and top of cake.
  1. This cake is best made at least 8 hours in advance so the rum can soak into the cake.
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A delicious twist to a favorite finger food! Grilling them gives a smokey, dry, crisp outside with the buttery goodness that is a signature of a Buffalo Wing! Find your preferred dipping sauce, because this is your new favorite Buffalo Wing Recipe!

Grilled Buffalo Wings
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 lbs chicken wingettes, or chicken of choice (cook time may vary)
  2. 1/4 bottle of Louisiana Buffalo Wing Sauce
  3. 1/4 T. granulated garlic
  4. 1/4 T. granulated onion
  1. Toss chicken in garlic and onion powder using a bag or the "popcorn flip" method. Grill until cooked thoroughly. Then toss in the Louisiana Buffalo Wing Sauce and place on the grill, do not cover. Once dry on both sides, remove from the grill, let cool and enjoy!
  1. Be sure not to over-cook the first time!
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