Fast & Yummy Dishes To Help You Say Goodbye To Lupus Symptoms

Arguably the king of inflammatory conditions, the autoimmune disease Lupus can be tricky to manage when you’re feeding your body inflammatory foods at every meal. Getting your body on the right side of alkaline and keeping it there can give you lupus symptom relief and halt the progression of the disease because “No disease can exist in an alkaline environment”.  Dr. Otto Warburg discovered this fact and won a Nobel Prize for it in 1931.  Perhaps the message got lost along the way during the industrialization of food production but the fact remains, what we put in our body can heal or harm.

What is all this about alkaline and acid?  To calm your body and stop it from attacking itself you should opt for 51% and higher of alkalizing foods on a daily basis. As many vegetables and fresh fruits as you can and as often as possible. Always choose organic when available because the inflammatory effects of pesticides defeat the purpose of alkaline eating.  Dr. Pam Popper, Executive Director of the Wellness Forum Health Center in Ohio and featured in the documentary, Food Choices, describes repetitive acidic meals as “picking at a scab”.  It won’t heal when you keep reinjuring the condition.

Ditch the acid

Very high acidic foods should be completely eliminated while you get your symptoms under control, such as animal foods, especially dairy.  Even small amounts can send your condition into a tailspin.  Alkalizing your diet every day isn’t difficult, in fact it’s deliciously simple. Once it becomes a habit and you’re feeling the vibrant health of eating the right foods your inflammatory symptoms will decrease.  Lupus can take longer to see improvement with dietary changes because it can be varied and pervasive versus the relatively fast relief seen in other inflammatory conditions like rheumatoid arthritis.  

Here are 10 fast tasty ways to beat inflammation and help you feel better day to day as you get your lupus symptoms under control. 

1. Superfood packed treat - Chocolate Peanut Butter Balls


 If you like to eat your dessert first satisfy your sweet cravings with antioxidant rich chocolate covered peanut balls.  Fruits, fiber and a healthy dose of plant fat to calm inflammation.  Get the recipe.

2.  Pizza Hummus. All the flavor none of the inflammation.

pizza hummus.jpg

You love pizza but the acidifying effects of dairy, white crust and animal toppings will aggravate your lupus symptoms.  This snack serves up the pizza flavor you love without triggering your inflammatory response.  Try it with celery, an ultra-alkalizing food.  Get the recipe. 

3. Drink your greens for a fast hit of alkaline.

 Photo by Toni Cuenca from Pexels

Photo by Toni Cuenca from Pexels

 A tasty and easy way to alkalize your body every day is with green drinks and smoothies. Use just enough fruit to make it palatable and keep the greens high. Toss in some hemp seeds for healthy omega fats and protein. Frozen peaches, berries, mangoes, pineapple and bananas help you have an add-in year round so you can sweet up the greens of fall and winter.

4. Inspiring salad dressings keep meals easy and satisfying

 Photo by  JACKELIN SLACK  on  Unsplash

Having one big salad every day is an excellent way to keep your body balanced and fill it with the nutrients to help heal any inflammation.  You’re going to need a delicious dressing that doesn’t thwart your bowlful of good intentions.   Yes you can have delicious creamy dressings that aren’t a detriment! Dressings are incredibly versatile too. Don’t limit their use for leafy salads. You can dress satisfying and exciting grains many of your nourishing meals are based on.  Recipe inspiration here.

5. Make mock loaf not meat loaf

Mock loaf meals are hearty, budget friendly, versatile and satisfying. Lentils (which come pre-cooked) as a base along with oats (or leftover brown rice) to bind and provide more fiber and another platform for vegetables to shine. Try turning some of the mixture into meatballs for sandwiches and appetizers. For even more of a time save double the recipe as these loaves freeze like champs.


Mock loaf meals are hearty, budget friendly, versatile and satisfying. Lentils (which come pre-cooked) as a base along with oats (or leftover brown rice) to bind and provide more fiber and another platform for vegetables to shine. Try turning some of the mixture into meatballs for sandwiches and appetizers. For even more of a time save double the recipe as these loaves freeze like champs.  Try this maple glazed version.

6. Comfort food in a skillet


Vegetable hash isn’t just for breakfast. A one skillet meal gives crunch, nutrition and flavor. Hashes are incredibly versatile and great when you need some comfort food fast. This hash is a nutrient rich show stopper. Don’t skip the avocado garnish and serve with a leafy salad to keep the alkaline balance. 

7. Flavor-packed vegetable cakes

veg cakes.jpg

Indian spices keep the flavor high in every dish they show up in and they are naturally calm inflammation. Vegetable cakes are a crowd pleaser. Having precooked beans in your freezer or BPA free canned beans make putting together a nutrient dense Indian inspired entree in no time.  Get the recipe here.

Follow the principles of calorie density with this no oil Italian dressing

Eating  a giant low calorie high volume salad is the best way to start each meal (yes greens for breakfast before you dive into that oatmeal). But what to put on your giant bowl of nutrition?

You can navigate over to the big list of no oil dressings or try one of my go-to's. 

No oil Italian (play around until it tastes good to you)

  • 2 c. no salt vegetable stock, homemade if you have it
  • 1/2 tsp glucomannan (thickening agent that won't lose body over time)/konjac powder
  • 2 tsp no-salt Italian seasoning
  • fresh or paste basil if desired, to taste
  • 6-10 cloves fresh raw garlic, peeled and chopped or put through a garlic press
  • 1/3-1/2 c. good red wine vinegar
  • 1-2 tbsp chopped kalamata olives (optional)
  • 2 tsp sweetener of your choice to taste

Put the broth and dried herbs in a small saucepan and add in the glucomannan.  Allow to come to a slow simmer over medium heat to bloom the spices.  The thickener works without heat but I like to add it while cooking. After 5-7 minutes remove from heat and add in remaining ingredients. I put it in the Vitamix to chop up the garlic, olives, and basil. Add black pepper if desired and more garlic and thickener if desired.

The last batch I made was further enhanced by a Neopolitan flavored balsamic vinegar from  VSOP Taproom.


Cook's Country needs a host. A flavorsome one.

I long wanted to see Christoper Kimball off of Cooks Country. Someone who eats so WHITE (ie only likes white meat chicken and god forbid anything be spicy) shouldn't be hosting a show with such a comprehensive mix of food preparations.  The jury is still out on Milk Street Television. I've seen two episodes. After 5 I will render a verdict.

Now he's off the show (hooray) and while I really enjoy Julia and Bridget as test cooks themselves they don't cut it as a host replacement.  It screams "filling in for now" and that's cool but after this season let's get it together.



That said these shows aren't about the host like say, a food network show is. It's about the food, the process of making it, history, product testing etc and for that a generic milk toast segment host is perfect. Host-wise, we need a little charisma to keep us engaged between segments, add additional punch and keep us wanting more. It's a tough call indeed but those people are out there.  Much like a talk show has an engaging host what brings the show together is the segments.  

Dare I say without an engaging host they are losing me as a viewer.  It would be  a tragedy for this show concept to disappear because they perfect food, truly teach (not just entertain) and provide science.  It's a winning combination it's just not enough.