I’m lucky.  Since Reese is so young, she doesn’t yet know to miss carb-laden foods – pancakes, muffins, cookies, etc.  She’s been pretty compliant and I often wonder if somewhere deep down, she knows that whatever she’s been doing is making her feel better and to not mess with a good thing.  She used to go in the pantry and pull out crackers or other treats and ask for them.  Almost overnight, she stopped.

For a while, this page may be pretty sparse.  I don’t feel the need to over complicate things and simple foods are working for us now.  Inevitably, she will start seeing peers eating far more exciting food and I know I’ll have to get creative.  In the meantime, I’m not going to mess with a good thing either.  I subscribe to a simple, clean, and whole form of this diet, to the extent reasonably possible while still maintaining my sanity.

SunButter Butter

Some of the medicines that Reese takes have quite a strong taste.  Liquid suspensions are generally not keto (Epidiolex, thankfully, is an exception), so we switched all of Reese’s medicines to sprinkles or tablets that we crush.  She used to take medicine with sugar free Jello, but it just isn’t doing the trick these days.  Matt often helps to give her medicine and he’s allergic to nuts.  I set out to make a nut-free “peanut butter” that had a 4:1 ratio so that it could stand alone and I didn’t have to plan the rest of the meals around it each day.

To make it, simply mix together:

  • 40 grams Butter
  • 32 grams SunButter
  • 8 grams Flaxseed meal

It’s best to let the ingredients come to room temperature (maybe even melt the butter) so that they are nice and soft.  Then I measure it into 7 gram cups.  This recipe makes a little over 11 servings.

When it’s time to use, I pull one out of the refrigerator and let it get to room temperature so that the medicine can get nicely incorporated.

Reese loves her “peanut butter” – she thinks its dessert!

Reese’s “Yogurt”

Reese doesn’t have much of an appetite since going off some meds, so it’s getting difficult to find things she’ll eat.  But she’s been loving this “yogurt” and it’s super easy to make, so I’ve been whipping up a batch nearly every morning. 



To make it, simply mix together:

  • 62 grams Mascarpone
  • 19 grams raspberries
  • Liquid sugar-free sweetener, to taste (I used 3 grams this morning)

It’s a 4:1 ratio, so it can be a complete meal!