Update and Dipping Sauce Recipe

The weirdest thing happened in the middle of typing this post…my whole dashboard switched to German.  I clicked the ‘Save Draft’ button and it switched back to English.  Crazy. 


We (me / Mama L) are now in our fifth week of no sugar / low acid. 🙂

I can’t believe it.  I don’t think I’ve ever gone 4 full weeks without sugar in my life.

No sugar is here to stay though. I don’t think the detox I went thru for the first 2 weeks is normal. I don’t think I should feed…whatever it was that was causing that…ever again.

I have had small amounts of Splenda / stevia and it didn’t cause any kind of problems and it didn’t make me want the real stuff either.

Except for a small sugar free treat I hope to make on Fourth of July and a little treat for our Christmas in July celebration we’re going to keep up the no sugar / no sugar free treats for another month.

Then in August I’m going to start experimenting with making all my favorite gluten – free treats sugar free as well. I’m actually kind of excited so hang with me for one more ‘boring’ month then in August things should get more active around here. 🙂

The whole reason we’re doing this is to help heal Mama L’s throat reflux.  This has been a life saver for her.  Since the day we started this she’s only had ONE bad night…after a solid YEAR of bad nights.  The one bad night was when she drank her almond milk / fruit / chia shake too late at night.  She had some reflux issues from the acid in the fruit that night.  Since then she never drinks it after 6pm and she hasn’t another bad night.

She has more energy now than she’s had in a year.

Sleep is what it’s helped me with the most too.  I’m sleeping so soundly now.

It hasn’t helped me in the energy department but I’ve got all the lupus fatigue / inflammation pain to deal with so I don’t look for it to help me there all that much anyway.

Here’s some stuff I’ve eaten the past month…

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Pizza and Stromboli.  I went light on the sauce on my pizza and I used an Alfredo sauce for Mama L’s stromboli.  She said she liked it better that way.  Remember…I don’t need / have to eliminate acids but I am trying to keep it at condiment size amounts.

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Ribs.  Only the last 4 ribs had sauce on them.

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I love love love this almond / coconut milk combo for my chia drink.  So creamy.

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Ice box ‘gulash’.  Corn / Green Beans / Hamburger meat and some cheese.

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I call this one ‘too lazy to wash a plate’. 😉  I just dumped it all on the saran wrap where I’d mashed the avocado.

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Mystery dough used for something I’ll share in an upcoming post. 😉

Thanksgiving in June. 🙂

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Hamburger patty.  Cheese.  Homemade onion strings.  French fries.  And…

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…this mock Saltgrass dipping sauce.  Recipe at the end of post.

In the old days when I could eat the onion strings I’d always get the prime rib plus onion strings and extra dipping sauce then I’d dip both steak and strings in the sauce.  I love that stuff.

I might still play around with the seasonings a little bit but it’s pretty dang close as is.

Hope y’all’ve had a great June. 🙂


Mock Saltgrass Dipping Sauce 

1 cup Mayo 

1/2 cup Milk

2 tbsp Horseradish

2 tbsp Ketchup

1/4 tsp Salt

Dash of Garlic Powder 

Dash of Paprika

Dash of  Cayenne

Dash of Pepper 



Whisk everything in a glass or plastic bowl until completely smooth.

Cover and chill for at least 4 hours.

Thanksgiving in June

Next month I’m having a Christmas in July get-together so I decided to also do a little Thanksgiving in June today. 🙂

Dressing.  Green Bean Casserole with homemade Onion Strings…thanks for frying, Mama L. :).  Cheddar Bay biscuits.

Baked Chicken and Chicken Gravy.

The food was good but it was also nice to take another day to be thankful.  I have the best family a girl could ask for.  A roof over my head.  Food in the fridge.  The best blog readers around. 🙂

Sometimes I get so ‘down’ over all the health stuff…every now and then it’s nice to take a forced day or even just a moment to think about the good things. 🙂

My favorite part of the meal today was the green bean casserole.  We always have it for Thanksgiving and New Years Day and then really don’t have it again the rest of the year.  That so needs to change. 🙂

Being gluten – free means no caned Cream of Chicken.  For a while I’d been just making a chicken broth ‘roux’ / gravy type replacement but then I found this recipe I’d saved a long time ago during my pre gluten – free days.

Have y’all ever seen this recipe?  As always…it’s at the end of the post.

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Dry milk.  Butter.  Chicken broth base.  Flour.  Cup4cup or course. 🙂

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Butter cut into flour and dry milk.

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Mix plus water.

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It starts out very lumpy because of the cold butter but then…

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Perfectly smooth. 🙂

This is now one of my most favorite gluten – free ‘finds’ / conversions.  It works so amazingly well as a cream of chicken replacement.



Gluten-Free Chicken Soup Mix




2 cups Powdered Milk
1 cup Flour (125g)
7 tsp Chicken Broth Base
1 cup cold Butter




In a large mixing bowl (or food processor) cut butter into dry milk, flour, chicken broth base.

Store mix in the refrigerator for up to 3 months.


To Make 1 ‘Can’ of Soup



1/2 – 1 cup Soup Mix  (I only need 1/2 cup.)
1/4 tsp Onion Powder
1 cup Water

Optional…add very thinly diced chicken.


Add soup mix, onion powder and water to a saucepan.  The original recipe calls for 1 cup of mix but it gets way too thick for me if I use that much.  My guess is it’s because of the gums in gluten – free flour.


Mix well.


Turn heat to medium and stir constantly until the mixture thickens (doesn’t take very long).

Add the diced chicken.

Use the same way you’d use a regular can of Cream of Chicken.


Quick and Easy Berry Muffins

So…this is how I woke up this morning. 😦

Swollen pretty much shut.  Bright red.  Itchy.  It’s awful.

For the second time in a week I had an allergic reaction to some eye drops…two different kinds of eye drops.  My autoimmune ravaged body is really starting to get on my last nerve. 

Before the allergy attack I did do some baking.

Along with Mama L I still haven’t let any real sugar touch my lips in almost 3 full weeks now.  I have had a smidge of splenda and stevia but not on a daily basis.

Other people do have to eat though so I have gathered up the strength to bake…twice.

Once for fathers day…Papa L wanted mini pecan pies.

And then again to make these easy blueberry muffins.

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These would work with any summer berry too.  Recipe at the end of the post.

Hope y’all had a good week and have a great weekend. 🙂

Quick and Easy Blueberry Muffins

1 box Yellow Cake Mix   I used my homemade version.

1-2 cups Blueberries

1 tsp Baking Powder

2 tbsp Flour  I used Cup4Cup.

2/3 cup Milk

1/3 cup Sour Cream

3 Eggs



Preheat oven to 350* and spray or line pan.

In a medium bowl mix together cake mix, baking powder, and flour.

Make a flour ‘well’ and add milk, sour cream, and eggs.

Mix it altogether and carefully fold in blueberries.

Fill greased or lined muffin cups 2/3 full with batter.

Bake at 305 for 10 – 15 minutes depending on pan size.

I made mini muffins and got 24 mini muffins out of a half batch.


Just a Quick Update

Hi, y’all.

Sorry for the absence. I planned to be back to blogging today but it will be later in the week.

Thursday and Friday we had back to back out of town Dr trips.

Then they called Friday and left a message about Mama L’s thyroid scan. Because I was at my own Dr’s appointment I didn’t get the message until after her Dr’s office was already closed for the weekend so I was left to worry…all weekend.

THEN I get up early today and call right when they open…and had to leave a message.

They didn’t return my call for another 5 hours. Five more hours of worrying.

All of that to find out…her test came back ok. 🙂 She’ll have to redo it in a year but for now she’s ok and this rules out her thyroid as the cause of her caugh.

So anyway..I’m tired and emotionally drained. Tomorrow I’ve got a massage.

The way we’re eating now is so boring but it’s helped her so very much. We’re into our third week now and her caugh / reflux is almost completely gone. She says she’s cured herself. 🙂

In the meantime I just don’t have any stored up posts to blog. I promise I’ll get back at it later this week. 🙂


Redneck Beachin’ it Today ;)

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Getting some vitamin D in the backyard. 🙂

THE best ranch I’ve ever had in my life. 🙂

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Recipe at the end of post.

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Bottled ranch has a ton of preservatives and several acids so I decided to try to make my own.  Since I eat ranch like a 4 year old eats ketchup…I didn’t have high hopes and figured what I was really loving in bottled ranch was the ‘possessed’ taste.

I was so wrong. 🙂

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The main flavors in ranch are…garlic / onion / chives and dill.  Since I’m in love with this Spice House blend and it contains garlic / onion / chives and zero preservatives I decided to use it…plus fresh dill.

This is easily adapted to fit your taste and needs.  Don’t like cream?  Use buttermilk or your favorite alternative.  Scared of full fat mayo?  Use low fat or vegan or whatever other alternatives you like.  Don’t have dry and / or fresh herbs..convert and use what you have.  Don’t like a lot of garlic?  Use a tiny pinch of dry just to get the flavor profile into the mix.

Additional fyi incase you need it…

To convert from dry to fresh spices / herbs…use 1/4 tsp dried to replace 1 tsp fresh.  (ex. use 1/4 tsp garlic powder to replace 1 tsp chopped garlic)

I know most of you don’t have the Lake Shore seasoning…if I didn’t have the blend I would start with 1/4 tsp garlic powder / 1/4 tsp onion powder / 1/4 tsp salt plus 1 tsp fresh chives and 1 tsp fresh dill.  Then adjust based on my own taste.  


Homemade Ranch

1 cup Mayo

1/4 cup Sour Cream

1/4 cup Whipping Cream

1/4 cup Water

3/4 tsp total dried Spices and Salt  (preferably a mix of garlic / onion / salt)

1 tsp chopped fresh Chives

1 tsp chopped fresh Dill



Mix all ingredients with a whisk until completely smooth.

Cover (or pour into a bottle) and chill for at least an hour…preferably 4 hours…before serving.

Bread Fail and Bean Win

Fellow bread bakers…HELP.  What the heck happened here?

I’ve been baking bread since elementary school and I have never seen anything like this before.

I used the same recipe I’ve been using for weeks…the hotdog bun doughnow minus the ascorbic acid which I’ve done before with no problem.

When I took the bread out of the oven and left it on the counter it looked like this…

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When I returned 20 minutes later it looked like this…

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It was like some kind of weird rubber texture.  I’ve had bread fall before but never like this.  Usually when it falls it’s kinda gooey / undercooked inside.  This was fully cooked and rubbery.  Rubbery.  Something I didn’t think was even possible with gluten – free flour.

Tried again today and it was perfect but I still can’t stop trying to figure out what happened with the dough above.

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Let’s see what else…

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Tried this packet of dehydrated refrieds.  It’s vegetarian and contains nothing but dehydrated pintos and salt.  My usual canned brand has vinegar and acidic preservatives so I had to try something else since that’s too acidic for Mama L right now and I didn’t feel like making them from scratch.

Now y’all remember…I grew up in south Texas.  Mama L says she and Meme used to feed me refrieds like baby food before I started solids.  I’m super picky about my refrieds.  OK…Ok…I’m super picky about everything…but nothing more so than my Tex-Mex. 😉

At first I didn’t think I was going to like these at all.  They didn’t seem to be rehydrating very well…

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so I added more water…a lot more water.  The directions said to use 2 1/4 cups water.  I ended up needing a total of 4 cups (the extra water added 1/4 cup at a time) to get these to pass my refried ‘test’.  Once I got them to the right consistency they were actually really good.  I’ll definitely buy them again.

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Homemade chalupa shells for

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Bean / cheese / guac chalupas.  I had salsa because I don’t need to eliminate acid.  Mama L ate hers with a bean burrito made from a homemade gluten – free tortilla and homemade queso.

I’m not sure what my posting sched will be this week.  Mama L has her thyroid scan way out of town later this week and I have a Dr’s appointment way out of town the next day.



Going Insane ;)

I won’t lie.  The recent dietary changes have been h3llish.  But we persevere.  🙂

Mama L says ‘thank you’ to those of you who wished her well. 🙂

She’s responding to the changes really well and can’t remember the last time she felt as energetic as she has the last week.  And we’ve both be amazed at how well we’re sleeping.  Before these changes she literally hadn’t slept thru consecutive nights in a YEAR.  She slept thru the night every single night this week.  It’s fascinating how quickly her body has responded to the removal of acidic foods.

And she’s handling the no sugar thing a whole lot better than I am.  I feel like I’m going insane.  In Walmart yesterday I was white knuckling the buggy as I walked by the candy and ice cream and…everything.  At one point earlier in the week I said something like ‘I want some sugar so bad I’d lick syrup off a dirty foot’.  Those of you who know me and my need to disinfect absolutely everything…know how badly I must have wanted some sugar for those words to leave these lips. 😉

I’m actually a little better today though. 🙂

Here’s two things we’ve had this week…

First…my version of the shake from the book (he shared it on Dr Oz so it’s fair game here).

His version for one serving is 1 cup fruit / 1/2 cup almond milk / 1 banana / 4 cubes Ice.  Optional…handful of spinach and / or 1 tbsp protein powder.

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My version…for one person

1 tbsp Chia Seeds soaked in

1 cup Almond Milk  overnight

1 cup Berries and Banana blended and then added to the soaked chia / almond milk

You can just put it all in the blender and blend but I soak the chia first because I like the plumped texture so much better than the grainy one.

Next…baked chicken wings 

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Sorry I didn’t get a better pic.  These were almost gone before I realized I didn’t take one.  They were amazing.  The whole house loved them.  Recipe after the song o the day.

Baked Wings

1 large ‘family’ size package Chicken Wings

2 cups grated Parmesan Cheese

(I used shaved Stella from Walmart and just threw it in the mini food processor to ‘grate’ it.  If you use the green can…don’t add any salt or these will taste like a salt lick.)

Seasoning to taste

(I used about 1 tbsp of the Lake Shore seasoning above which has onion / garlic / shalots / salt / pepper)

1/2 cup melted Butter

(Or butter sub if you don’t do butter…if we didn’t have the coconut allergy in the house I’d totally do these with coconut oil.)



Preheat oven to 350*.

Line baking sheets with foil and spray or brush with nonstick of your choice.

(Don’t skip the foil.  You’ll be sorry if you do. 🙂

Cut wings into 2 pieces.

Don’t use the pointy tip piece.  It will burn long before your wings are done baking.  Save it for stock or throw it out.

Melt butter.

Mix parm and seasonings.

Dip wings in butter then in parm mixture.

Place on prepared pan and bake for about an hour.

Resist the urge to poke these or turn them.  About halfway through you should blot off the fat that’s pooled around the pan but don’t turn them.






Blog Changes

Hey, Y’all.  Sorry for the delay in posting this week.

Fair warning…this is wordy. 🙂

The blog is going to change a little bit…ok a lot…for a little while or maybe longer.

Mama Lupiac told me it’s ok to share this here.

Since last June I’ve taken her to her regular Dr five times. To an ENT twice. To a pulmonary Dr. twice. To an allergist twice. Plus she’s had a throat scope / x-rays / breathing tests / a full workup of allergy testing and will have a thyroid scan next week.

She’s had a cough for a solid YEAR now. Removing the allergens after allergy testing helped some but the cough still remains. She’s been treated for a virus / GERD / asthma and allergies.  She’s lost countless hours of sleep.

Last week she was watching an episode of Dr. Oz. Believe me I know what some of y’all are thinking. I think it the majority of the time when she starts a sentence with ‘On Dr. Oz today…”. This time though I think he may have been helpful.

He had an ENT on the show who wrote this book…Killing Me Softly From Inside.

I downloaded the book and finished it in a day.

He was describing her last year to a ‘T’.

I’ll spare y’all the gory deets but the gist of his book is that something called throat reflux is greatly misdiagnosed as GERD and / or asthma.

He prescribes his patients meds but says that to truly fix the problem you have to change your diet to eliminate acidic foods til the throat heals. Acidic based on the ph scale.

She wanted to give it a try and I’m doing it with her. She was so supportive of my celiac food changes…I’m the cook in the house…and I’d be the worst daughter in the world if I didn’t support her food needs in return.

The way this relates to the blog is that along with acidic foods we also have to eliminate sugar and most processed foods (since most have some sort of acidic based preservative).

We’re not following his diet from the book because it’s too diet-y as in restrictive with everything not just the ph levels.  We’re using the information and guidelines from the book along with the ph values for food found on the FDA site. I want to say that again so I don’t get any email about this…we’re using the numbers found on the FDA site not other books or random internet sites. The latter numbers vary way too much.

For the first month he say not to eat anything under a 5 on the ph scale unless it’s ‘buffered’ with a higher ph food. For example…blueberries are acidic but ‘healthy’ so you can have blueberries if you buffer it with almond milk (like in a shake) or with almond butter on toast. We’re using a 70% alkaline to 30% acid ratio. After the first month you can try adding anything over 4 on the ph scale.

I’m eliminating everything she is but I’m still going to eat things like salsa and bbq sauce. I’ve already had to give up so much with the celiac…I can’t give up some of my favorite flavors too when I don’t really need to. And she never eats salsa or the bbq sauce I like anyway so it’s not like it would temp her.

Of course everything I make will still be gluten – free just not sweet. Hold me…I’m scared. 😉

Removing sugar…obviously I’m going to lose a large chunk of content here so I might also start to blog about other stuff besides food. I’m going to just let it naturally flow and see where we end up here.

I’m still going to make gluten – free bread and I got this new pullman pan.

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Up First …egg, ham and cheese toast.

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I used the hot dog bun recipe – minus the ascorbic acid. It turned out really well.   This was also my first successful full size loaf of gluten – free bread.  I’ve made plenty of mini pans but this is the first full size that didn’t sink, shrink or crisp on the outside but stay raw on the inside.

I like the pan a lot.  It kinda forces the dough to rise / bake in a uniform shape.  Definitely a keeper. 🙂

If you made it this far…thanks so much for reading. 🙂