Sunday, October 26, 2014


If I had to pick only one favorite food, it would have to be eggs, because there are a zillion ways to create exciting and delicious entrees, appetizers, soups, sandwiches, and of course, breakfasts!  However, at our house, we often enjoy eggs at any meal. Capers in this combination, makes this dish particularly a favorite and this recipe zings with flavor.  And of course, this selection is nightshade and gluten free.  Serves 2-3.                                    
5-6 range free eggs
1-2 tablespoons fat free half and half
Sea salt and black pepper, to taste
1 medium onion, diced large
2-3 tablespoons olive oil
Vegetable oil spray
2 heaping tablespoons capers, drained slightly
½ cup black olives, halved
1/3 to ½ cup Parmesan, grated
1 heaping tablespoon dried dill weed
Whisk the eggs with fat free half and half, salt and pepper, to taste. Set eggs aside.  In a large skillet, prepare pan with olive oil and vegetable oil spray. Place over medium high heat, add onion. Sauté until onion is nicely browned. Add capers and stir until slightly crisp. Top with black olives,
Parmesan, egg mixture, and dill weed.  Stir in a lifting motion to cook eggs and serve.
Nightshade free
Gluten Free

Monday, March 17, 2014

Comments from a Friend

Happy St. Patrick's Day......hope it's a fun, delightful day! But on a more serious note......

A Denver Friend just wrote a lovely note about her progress with Caroline's No Nightshade Kitchen: Arthritis Diet. Thought I'd share some of her comments:

She wrote, "I went off my meds three months ago and I'm going to continue until....??? I do once in a while break the rules, but pretty much hold to your suggestions. Last week, I made the boeuf bourguignon for company and they loved it. Other favorites are the quinoa with apricots and raisins; meatloaf with vegetables; spaghetti with lemon, garlic, and bacon; and the preserved lemons are the best!" 

Thank you, dear friend, and I'm thrilled to know that avoiding nightshades have allowed you to go off your medications. This is big! Please keep me posted as to how you're going.  

But, your note has made me very hungry!

All my best wishes!

(If you'd like to write comments, please feel free to send those to me at,  and your remarks will be posted anonymously, if you wish.)

Tuesday, February 18, 2014

Pan seared  mini Salmon Cakes make wonderful appetizers for your next tapas or cocktail party, but they are delicious as a main course served with your favorite side dishes. However, you will enjoy a tangy remoulade sauce, which also makes "nice dipping" for roasted Brussels sprouts, as seen above.  Enjoy!!!  

1/2 cup Miracle Whip or mayonnaise
2 tablespoons NF Worcestershire Sauce
1 tablespoon Dijon
1 tablespoon yellow mustard
1 teaspoon horseradish
juice of 1/2 lemon
Blend well and enjoy! Makes 1 cup. xoxo

P.S. Nightshade free Worcestershire sauces are available at major food markets, but I recommend store brands from  Krogers, King Soupers, and Safeway. Check labels to avoid chili extract, which exacerbates many forms of arthritis.

Caroline Thompson is author of CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET, available in Boulder at Boulder Book Store and Savory Spice Shop, and in Denver at Savory Spice Shops and The Tattered Cover Book Stores. 

Thursday, January 16, 2014

Poached Tilapia in Lemon Caper Sauce

Here's a very simple fish dish for the new year. It came together quickly last night for dinner and was really tasty. The sauce made the dish and it would be a lovely addition to salmon or trout filets, as well.
Happy New Year!! And may it be healthy and happy!

A very easy midweek supper or for weekend guests, that comes together quickly and tastes delicious!                                             Serves 2.
2 tilapia filets, wash and pat dry
1 cup chicken stock
Splash white wine
Ample squeeze fresh lemon juice
Salt and pepper, to taste
2 tablespoons butter
Season tilapia with salt and pepper, set aside.  Place remaining ingredients in a large skillet with lid and bring to boil.  Lay the fish in the sauce, cover pan, and poach for about 3-4 minutes. Gently turn tilapia over, cover, and cook an additional 3-4 minutes, depending on size of fish. Remove each filet to a serving dish and keep warm.
1/3 cup cold water
1 rounded tablespoon cornstarch
2 tablespoons capers
Quickly bring liquids to boil. Mix water and cornstarch, then add to the sauce. Blend until lightly thickened and add capers. Adjust seasonings. Immediately pour over tilapia and serve.
Nightshade free
Gluten free
Lactose free (omit butter)

Saturday, November 2, 2013

Smoked salmon, eggs, and avocado....

Sunday morning brunch at home with something tasty in the kitchen that includes smoked salmon and avocado. Just happens to be the 30th anniversary of the "day we met."  Yes, we still celebrate that special day. Rather, a milestone. Try this simple dish when you have something important to celebrate on a Sunday morning, or when you just want something delicious. 

Serves 2.
5 fresh eggs
Splash fat free half and half
Kosher salt and black pepper, to taste
½ large onion
Olive oil
½ cup smoked salmon, torn in small bites
1 ripe avocado cut in cubes
Whisk eggs with half and half, salt, and pepper. Set aside. Place onion in a medium skillet with 1-2 tablespoons olive oil. Saute onion until is very tender, add eggs to scramble until set, but fluffy. Add smoked salmon and stir gently. Plate and top with avocado cubes. Serve immediately.
Nightshade free
Gluten free

Saturday, October 12, 2013

Surprise Tuna Salad.........and of course, it's nightshade, gluten and lactose free. When you want something quick and delicious, check out this version of tuna (or chicken) salad. The secret ingredient that makes it so darn fast is scrambled eggs. And, give your arthritis a rest at the same time.  xoxo
This very simple tuna salad, is quick and easy because the secret ingredient is scrambled eggs. When you don’t have time to boil eggs for your favorite
tuna (or chicken) salad, just remember scrambled eggs work remarkably well.                                                                           Serves 2-3.
1-  7 oz. can albacore tuna
1/3 cup mayonnaise, or as desired
3/4 cup celery, finely diced
1/3 cup dill pickle relish
2 scrambled eggs (see below)
Kosher salt and pepper, to taste
1 teaspoon dill weed (optional)
1-2 tablespoons onion, finely diced or grated
After eggs are scrambled, break up eggs with a fork, or coarsely chop with a knife. Toss all ingredients gently and serve with lettuce on lightly toasted bread or on a bed of lettuce lightly dressed with a favorite vinaigrette.
Nightshade free
Gluten free
Lactose free