Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


Healing, Creamy Sweet Potato and Rutabaga Soup with Bok Choy


In case you guys haven’t noticed, I’ve been really obsessed with soup lately. It’s the only way I can get bone broth in (I can’t stand it on it’s own!) and my tummy is really needing that healing bone broth. So, massive amounts of soup it is!



6-8 cups of bone broth

1 sweet potato

1 rutabaga

4-6 baby bok choy (if they are very small get 6)

Salt to taste

1/4 teaspoon cinnamon

Peel and cut your sweet potato and rutabaga into cubes. Boil the sweet potato and rutabaga in 4-6 cups of broth until fork tender (you want enough broth to cover the vegetables while they cook). 

Pour everything into a Vitamix or high speed blender, add the salt and cinnamon and blend until smooth. Place back into a large pot and add the remaining 2 cups of broth along with the chopped bok choy. Bring to a low boil and cook until bok choy is soft.

Eat that delicious soup!

Serves 4-6





Easy Blueberry Coconut Milk Ice Cream WITHOUT an Ice Cream Maker (Paleo/Vegan/Raw)


It’s summer and who doesn’t want ice cream to cool off on a hot day?! Well I love ice cream but finding a Lyme approved version in the grocery store can be quite difficult. It is easy to find dairy free ice cream these days but to find one that isn’t loaded with sugar or fake sugar is almost impossible. I decided I wanted to make my own BUT I didn’t want to have to deal with my ice cream maker. I wanted something easy and simple. I also was craving blueberries and wanted an authentic blueberry ice cream… not ice cream with fake blueberry flavoring in it. So I figured out how to make a VERY simple ice cream and thought it was worth sharing.


1 can of chilled full fat coconut milk

1 cup of blueberries

1 tablespoon of honey, melted (optional)*

*Coconut milk is already relatively sweet and then you get the natural sugars from the blueberries but if you like your ice cream on the sweeter side the honey does just the trick without it being overboard.

First, you need to smash up your blueberries. You can do this however you like, a few options include using a fork to mash them in a bowl or put them into a ziplock bag and smash them with a jar/hammer/etc.

Now shake up your can of coconut milk and pour into a bowl. Add in your blueberries and honey if using. 

Use a hand mixer to mix everything up and get your mixture a little frothy. You only need to blend for a few minutes.

Pour into either a glass bowl or freezer safe tupperware container. Place into the freezer for 4-6 hours or until you have the desired ice cream consistency you want, taking your mixture out to mix it every 45-60 minutes. This mixing is more important towards the first half to keep any blueberry chunks from sinking to the bottom of your ice cream. If you don’t plan on eating your ice cream as soon as it reaches the perfect consistency then you will need to take the ice cream out of the freezer to soften a bit and mix before serving.


This recipe is SUPER easy and it’s nice to make in the afternoon because it is perfectly ready by after dinner… a delicious summer dessert. I’ve been enjoying mine with some fried plantains on top!


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Balsamic Grilled Kale and Romaine

If you are looking for a different, new, simple summer grilled dish then this is it! 


This past weekend my parents and I went down to our river house and celebrated a belated Father’s Day. We made a delicious dinner Saturday night on the grill that included Hawaiian Pork Skewers (a guest post from Canada Girl Eats Paleo from a while back!) and grilled kale and romaine.



1 bunch of Dino Kale

1 head of Romaine

Olive oil

Balsamic Vinegar

Get your grill ready! I used a charcoal grill on this occasion.

Kale first: Wash and dry your kale. Toss the kale lightly with some olive oil (about 1-2 tbs., you don’t need much). Next, lay the leaves of kale in an even layer over the grill and generously drizzle Balsamic over the kale leaves (trust me, Balsamic is your best friend tonight, you want to use way more then you think). Let the leaves cook for about 1-2 minutes then use tongs to flip them. Generously drizzle the Balsamic on this side of the leaves and again cook for 1-2 minutes or until the leaves start to char on the edges and the leaves look crisp. Place on a serving dish.

Romaine next: If you are using hearts of Romaine, cut them in half. If you are using a full head of Romaine, cut into quarters. Wash and dry the Romaine. You DO NOT need to coat the Romaine with olive oil. Place your Romaine on the grill and generously drizzle with Balsamic (like you did the kale). Let the Romaine cook for about 3 minutes before flipping and repeating the process. Again, pull the Romaine once it begins to crisp up and char on the parts that were touching the grill. 

Serve along some grilled meat and you’ve got a new play on boring lettuce. 



Roasted Cauliflower and Carrot Soup

This is one of the most delicious soups I’ve made! It is so easy and delectable. 



1 small head of cauliflower

2 carrots

olive oil


4 cups of bone broth (can use store bought if need or even 4 cups of filtered water, you’ll just need to spice up the soup more for more flavor)

1 tablespoon of melted coconut oil

1/4 tsp. turmeric

Preheat the oven to 400 F. Wash and chop your cauliflower and carrots into chunks. Drizzle them in olive oil and sprinkle with salt on a roasting pan. Roast veggies until soft (about 30  minutes).

Let the veggies cool some then place into your Vitamix or high speed blender. Add the broth, coconut oil, turmeric, and more salt if desired. Blend until smooth and creamy.

Serves 1-2. Can be eaten warm or cold.

Feel free to garnish! Some great ideas are sprouts, roasted pumpkin seeds, or bacon bits.

Image I simply garnished mine with chopped up green beans.

Image This soup was the perfect side to a salmon cake salad I had for lunch.


Easy, Crispy-Skinned, Oven Roasted Chicken

I’m sorry I haven’t posted in a while. My life has been VERY busy this past month. I had to finish off school, get through finals, I graduated, and then I was traveling for a week. I’m finally back in my apartment with NO HOMEWORK! WOOHOO! :) 

I haven’t had much time to cook and I’ve been stress eating or celebrating eating which means lots of junk food (gluten-free) has been going down. I’m so happy to finally be able to relax a little and focus solely on treatment and eating right. I was originally planning to do a very strict elimination diet to try and figure out my tummy troubles but honestly I don’t have the willpower right now and I’ll be traveling around this summer so I won’t be able to stick to it. PLUS, I want to enjoy my last summer in Colorado so I want to be able to indulge every so often. BUT, I will be doing the Autoimmune Paleo protocol. I started today! You can read more about AIP here (Mickey Trescott) and here (The Paleo Mom).

I’m going to try my very best to stick to it but I know I may not be 100% until I reach my final home destination in August. I will also be keeping my diet very simple for the first few weeks as I adjust. This means I probably won’t have many recipes to share but I will share what boring meals I am consuming with you all. Although, lucky you guys, I already have a yummy, easy recipe for you: A basic roasted chicken. I had to share this because the skin came out so crispy and delicious! Too good not to share. I usually roast my chicken in a crock pot but my crock pot was occupied with bone broth so I oven-roasted my chicken and it is to die for.

ImageOMG look at that delicious skin and that bite that I already took out of the leg… :)


1 whole roaster chicken (mine was about 3 lbs)

2 tbs. coconut oil

5 cloves of garlic, peeled

Sage and basil (or any italian seasoning blend you like)

SALT (the good kind, trust me, you’ll want to use that pink himalayan)

Preheat oven to 450 F.

First, rinse of your chicken and pat COMPLETELY dry. Place your chicken in the baking dish and rub the coconut oil under the skin and inside the cavity of the bird. Rub a little on top. Next, take your italian spices and rub them ALL over that bird! Cover it to your liking. Now, immerse your bird in salt. I’m being serious here, you want to salt that baby up. Rub salt all over the outside and the inside. If you think you have used to much, you haven’t, that’s perfect. Lastly, place your peeled garlic cloves inside the cavity.

Place your bird in the preheated oven and bake for 50-60 minutes or until the internal temperature reaches 165 F. Take your chicken out and let sit for 10 minutes. Now, place the bird on a cutting board to rest for another 10 minutes. DO NOT TOUCH during the resting phase except to move the bird to the cutting board. 

While your bird is resting, you will be making a gravy. Take all the drippings from your baking dish and place them in a skillet or sauce pan (it doesn’t matter what you use). Bring to a simmer and add 1 tsp. of coconut flour. Stir occasionally until the gravy thickens some. Take the garlic out of the bird, chop it up and mix it in with the gravy. If you would like your gravy to be smoother, feel free to run it through a blender quickly.

Now you are ready to slice up your bird, skin and all, drizzle it in gravy, and devour it. Enjoy!


Image Lunch time meal of roasted chicken and carrots. What could be better?



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The Mayday Project

May is Lyme disease awareness month and today and tomorrow there is a giant protest at the IDSA’s headquarters in VA. This protest is called The Mayday Project. I urge all of you to head over to their website and participate. You don’t have to be in VA or appear at the protest in person, you can still participate virtually. They provide a variety of ways that you can participate at home- all of them hammer the IDSA by some form of social media (Facebook, emails, phone calls). PLEASE PLEASE PLEASE take a few moments to participate whether you have Lyme or not (it would mean the world!).

Here is there website again: http://www.themaydayproject.org

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May: Lyme Disease Awareness Month

Lemons 'n Lyme:

Had to share this post by the lovely Kayla. I couldn’t have written it better. Happy Lyme disease awareness month!

Originally posted on Joy Rises:

The reason I started this blog was to share my story in an effort to help educate people about the horrors of a disease that has gone largely unnoticed and has affected me greatly. In many ways this blog has been an outlet for me and has also helped me to connect with some truly wonderful people, which were both aspects that I hadn’t really foreseen before I started typing. I am grateful for all that I’ve learned throughout my illness, but I certainly would never have chosen this path for myself, and I cringe to think of how many others walk it with me, which is why awareness is so important. It’s important because this all could have been prevented.

Misconception about Lyme Disease is rampant among the government, insurance companies, medical community, media, and the public alike, and it’s going to take a massive amount of work to…

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