My two left feet

In January, I learned that I had a stress fracture in my right foot.  I was given/bought an orthopedic shoe to wear.

Five days after being told I didn’t have to wear that shoe anymore, I slammed my left ankle getting out of bed in the morning.  SpecialK took me to the ER, as the pain wouldn’t abate.

Nothing broken, rest, relaxation, Advil for the pain.  Ten days later, pain was still bumming a ride with me, I went back to the Orthopedist.  I now wear a corset like contraption on my left foot (aka ‘a brace’).

There is hope for the future.  I am no longer allowed to walk more than 5 miles a day, there is hope I will have both feet working again soon.


Valentines Day 2019

True to form, this Valentines Day I made SpecialK a new dish.

This year, it was salmon.  He is on a revised eating plan, so it can get tough to match my low carb with his need to reduce fats.

I made a maple syrup and soy sauce combination, wit a bit of water.  SpecialK said it was good, next tine leave out the water.  Once I find the recipe again, I will post it here.

I cooked the Brussels sprouts in the same pan. 1ADF01E4-C1AE-4D2B-BB6B-B8468AEB072E

For dessert, I made buckwheat crepes.  I took some Trader Joe’s frozen strawberries, sweetened them with a tsp of the magic sweetener, placed them on top of the crepes, and handed Special K a can of fat free whipped cream.  Picture will be added soon.


Big news

Make sure you are sitting down for this.

I had a funny thought last year:  wouldn’t it be great if I remained gluten free, and don’t have to be sugar free anymore.

Well, as the world turns, I am no longer gluten free.  No bloating, no internal infections, nothing.

I had been gluten free since 2009.  It has been quite the journey, and I learned a lot.  I have also learned a lot about whole grains.

I made the decision not to buy any wheat flour, and my favorite pasta is Trader Joe’s brown rice and quinoa pasta.  I will continue baking with almond flour.

Jack Sprat

‘Jack Sprat could eat no fat, his wife could eat no lean.’

So said the nursery rhyme.  SpecialK’s nutritionist limited his intake of saturated fats and cholesterol.  My nutritionist limited my saturated fats and sugar intake.

I get the privilege of eating the remaining dairy, as I was told not to eat dairy free.

What are we eating?  I made chicken and white bean soup, and after SpecialK’s appointment, I made a mushroom bean soup.  The best part, they were tasty.  The worst part?  The puns.

One day at a time, just like every other part of life.

Which foods are part of your winter eats?

Chicken White Bean Soup, in the Instapot

I love to read other people’s recipes.  Then I make said recipe, using what I have and like.

I was alone here for the first weekend of January.  I decided to try this soup, and I am so glad I did!

I sliced up an onion (we only have sweet onions here).  I minced a garlic clove.  I set the Instant Pot for Saute, and added some light olive oil. I ‘dumped’ the onions and garlic in the Instant Pot.  I cooked them until the onions were golden brown.  I put the whole chicken breast in, and turned it to make sure both sides were well cooked.  I added 4 cups of water and 2 Tablespoons plus one teaspoon of Better Than Bouillon Chicken base, and added some dried basil and dried parsley.  A whole bag of Trader Joe’s Mushroom Medley joined the party.  Placing the cover on, I set to cook for 5 minutes, high pressure.

While that was heating, I drained and rinsed a can of white canellini beans.  When the chicken was cooked, I took the chicken out and put the beans in the pot.

Other people’s recipes called for shredding the chicken.  SpecialK doesn’t like shredded chicken so I cut the chicken into cubes.

The chicken was barely pink in the middle, so I tossed the cubes back in the pot.  Mingling in the piping hot broth cured the chicken of any pink-ness.


I ladled up a bowl, and it was so good!  To confuse the issue, I added a spoonful of light sour cream.  Oh yeah, dinner was served.


What’s your favorite soup?

For Kosher, use kosher chicken stock and leave out sour cream.

For vegetarian, use the Better Than Bouillon Vegetable Base, omit chicken and add another can of beans.

For all others, customize to your tastes!

Cranberry Beans, aka Shell Beans

I love cranberry beans!  I first found them at The Boys, in Delray Beach, FL.  Imagine my surprise finding them at Russo’s in Waltham, MA as shell beans!  I knew what I was looking at, and did some research to learn their alias’.

I am only sorry I bought less than a half pound!  At $.99/lb, I spent all of $.44.  This is just a small representation.


Easy to shell, it was quick work for my bounty.


I started by frying some shallots in olive oil, then added the beans and some stock.


You probably noticed that the stripes disappeared once cooked.

I added some brown rice, and had a fabulous meal.


All warmed together.


So yummy!  Now to find a farm stand near me….

Does anyone of a Western MA farm stand I could get to?



Another beginning

0B730F4C-1B6A-4C2D-BC45-925C4B40A392Today is the last day of 2018.  Tomorrow will be the first day of 2019.

What did you learn this year?  What do you hope to learn next year?

Whatever you decide, I am glad you are here.  More new ideas coming soon, once we return home, and I stay there for a whole month!

Happy Holidays

I wish you a Merry Christmas!

Winter has arrived and along with it, the desire for warmth.

Gingerbread is a flavor of the season, and being low carb is no excuse.

I made this recipe, using a biscuit cutter because there are no actual children here. SpecialK does that care about the shape of the cookies.

This is the recipe I used.  Modern day gingerbread faces?  For the first time since eating low carb, I made cookies that were crisp.  SpecialK especially liked the thinner ones, maybe next time he will help roll them?


Whatever you do to celebrate, I hope it’s a happy time.  May 2019 bring us all the best of ourselves.


Side Dish


I never go anywhere empty handed.  That includes Thanksgiving, where I spared the hosts daughter the noise of cutting up butternut squash, and made it my way.

I still had the task of peeling, chopping, and cutting the butternut squash.  Then, into the food processor it went, to be shredded.


Because this was for Thanksgiving, there was not one squash being prepared, but 3.  Loaded into a pan we could share, it was ready to be treated to the goodness I add.


I sprinkled with light olive oil, dusted with a good coating of cinnamon, and added parmigiana cheese.  How much is up to you.  Then, mix well.

Baked, it darkens in color, but some of that change is cinnamon.

I baked at 375, approx 45 minutes.

My Mom always made mashed butternut.  I totally can’t eat it that way now.


What is your favorite way to make butternut squash?