Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Blueberry Kale Protein Smoothie (AIP/Paleo)

Summer is on its way and things are heating up so you know what that means… refreshing, delicious smoothies! They are so easy to whip up and take on the go for breakfast or make a filling afternoon snack if you’ve been running around outside all day. I don’t like when smoothies are super sweet and filled with TONS of fruit, it’s like sugar overload. I also like to add some greens in there, too, to boost the nutrient content and help get my veggies in for the day. This smoothie ticks all the boxes: delicious, nutrient filled, protein boost, and delicious (did I already mention that? ;)).

I was asked by Daily Burn to share my favorite smoothie recipe as part of their #ShowUsYourSmoothie campaign. They offer an awesome protein called Fuel-6 which is gluten-free and vegan (yay, no whey! Ugh, so hard to find good, vegan protein powders). I’ll be honest, I have not tried Fuel-6 (and I am not being paid to endorse their product) but I’m excited to get my hands on some and give it a whirl in this smoothie!


Blueberry Kale Protein Smoothie

serves 1


1 leaf of kale, stripped (about 1 cup)

1/2 frozen banana

3/4 cup frozen blueberries (or mixed berries)

1 tablespoon Great Lakes Gelatin + 1/2 scoop protein powder of choice OR 1 scoop protein powder

1 tsp. Maca powder

2 tablespoons full fat coconut milk

1 tablespoon chia seeds

about 1/2-1 cup water/coconut water/milk of choice (enough to get the blender running  and things smooth to desired consistency(

Blend everything together in a high speed blender. You can drink as is or pour into a bowl and and top with granola or desired toppings. If you let it sit for a moment, the chia seeds will cause the smoothie to gel a bit which makes it thicker and slightly more like a pudding. I love it this way because I can top it with lots of tasty treats (my favorites include hemp seeds, sunflower seeds, shredded coconut, and/or homemade paleo granola) and eat it with a spoon!




Sage-Thyme Sliders (AIP/Paleo)

These little burgers pack a flavor punch! And I love it. Sometimes all I want is for my burger to have some spice flavor and this did just the trick. They are super simple and fun to serve up on mini sweet potato “buns.” IMG_8957

Sage-Thyme Sliders

serves 4


1 lbs. ground beef

3 tbs. chopped fresh sage leaves

3/4 tbs. stripped and chopped fresh thyme

1/4 tsp. salt

Preheat oven to 350 F and line a baking sheet with parchment paper.

Combine all ingredients in a bowl and mix well.

Divide meat into 4 portions. Then divide each fourth into 2-3 portions (depending on how many/little you want the burgers to be). Take each portion and roll into a ball then flatten onto the baking sheet to form a small patty.

Bake for 20 minutes.

If you’d like to serve these up on some sweet potato buns then just peel (optional) a sweet potato and cut cross-wise into desired thickness for your buns. Place on a baking sheet lined with parchment paper and bake at 400 F for 30-35 minutes. IMG_8831

Mmm… up close

Mmm… up close and personal



LDI + Gingered Cabbage (AIP)

Two weeks ago I had my first shot of Low-Dose Immunotherapy (LDI) for Lyme disease. When I posted the picture below on Instagram and Facebook, I got a huge response. Many people wanted to learn more and although I emailed many people with details, I figured I’d post about it, as well. LDI itself isn’t new but the us of it for Lyme is. I am not an expert on the topic but I will share what I do know. 11050173_805500209498155_4190632989240467067_n

LDI for Lyme specifically was really developed by Dr. Ty Vincent in Alaska (http://www.mat-suim.com/index.cfm/fuseaction/site.physicians/action/dtl/phys/99801759.cfm). He’s had over a 90% success rating in treating/improving Lyme patients. LDI is basically a way to desensitize the immune system to keep it from over-reacting. The idea is that our chronic symptoms (especially after years of treatment) are caused by our immune systems still reacting to the bugs even if they are gone or back in hiding. Our bodies basically just keep attacking ourselves so we still feel sick. LDI combines beta glucuronidase (an enzyme) with Lyme (and co-infection) antigens to help our immune systems build back tolerance. I think LDI is based off the idea that chronic Lyme would be treated as an autoimmune condition. I found this to be a really good article about LDI for Lyme: https://www.specialtynaturalmedicine.com/lyme-disease-ldi/. Dr. Schrader is also another well known doc for using LDA/LDI therapy but for all sorts of diseases and reactions. He is based here in Santa Fe and does some awesome work. He has recently added LDI for Lyme to his repertoire of what he treats.
The way I think of it is that LDI is like an allergy shot for Lyme- it helps boost and calm your immune system at the same time. The doses given are SUPER small so it’s almost like a vaccine… your body learns to handle the Lyme in VERY TINY doses so it can build up the correct tolerance. LDI is extremely safe since the doses administered are SO SMALL! Unlike traditional allergy shots which can cause a severe reaction in a small amount of people who are extremely allergic. LDI is administered in one of two ways, either under the tongue or by a tiny shot under you skin (similar to a B12 shot). I am receiving the skin shots.
Dr. Vincent works with people all over the country and will ship you the treatment. The cost of LDI is so cheap compared to a majority of Lyme treatments and it is very promising. I will keep you all posted but so far I have not felt any positive effects from the LDI. You can only receive a shot every 7 weeks and it can take up to 6 months to find the correct dosage for you (thus taking 6-12 months to really benefit, although many people do benefit after the first few shots if you get the dosage right). I did herx after my first shot which was at a low dose so fingers crossed!
I also finally have a new recipe for you all! I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. Okay, you get the idea. But if you are as obsessed with ginger as I am then you’ll love this recipe, too. Ginger is a fantastic food (I pretty much consider it a food group ha!) with some amazing anti-inflammatory benefits, it’s also great for stomach upset and GI distress as well as improving nutrient absorption, it stimulates circulation, it can also help boost your immune system. Now do you see why I love ginger so much? I mean besides the fact that it tastes fantastic, too!
Gingered Cabbage
Serves 4-6
1 medium green cabbage, chopped
1 tbs. coconut oil
2 tbs. fresh ginger, peeled and grated
1/3 cup bone broth
1/2 tbs. ground ginger
1 tbs. coconut aminos
Chia seeds (optional)
Heat coconut oil over medium heat in a large skillet until melted. Add fresh ginger and sauté for about 1 minute.
Add cabbage and cook stirring frequently for 3-4 minutes.
While cabbage is cooking, whisk bone broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut a minutes together. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage beings to soften.
Serve sprinkled with chia seeds on top!
(I want to apologize for the layout of this post, WordPress is acting up and I can’t separate paragraphs! Grr)

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Lyme Disease Challenge


Lyme Disease has been called “the great imitator” and can be mistaken for numerous diseases such as ALS, MS, Chronic Fatigue Syndrome, Fibromyalgia, Alzheimer’s, Parkinson’s Disease, autism and other difficult-to-diagnose multi-system illnesses.

March kicked off the Lyme Disease Challenge to help raise awareness about Lyme disease and raise money for research (think ALS ice bucket challenge-esq).

How the challenge works:

1. Post a photo or video of you taking a bite of a lime

2. Share a fact about Lyme disease, like the one I shared above

3. Donate at least $10 to ILADS

You can learn more about the challenge and how to participate HERE

So far, I’d say it’s been a success. I have had an amazing amount of support with this challenge.

Not only did some of my amazing friends participate without me even asking…


But BOTH of my jobs have!

All my coworkers at Verde Juice in Santa Fe recorded a video and my boss donated $100 to ILADS

IMG_8685IMG_8687 You can watch our full video on either the @verdejuice Instagram page OR on Facebook

And at Anytime Fitness Santa Fe, they made the Lyme disease challenge the theme of the month. We are trying to see how many people we can get to take the challenge.

IMG_8684 You can visit their Facebook page to follow along as members take the challenge.

I truly hope this challenge can help raise awareness and get doctors, the CDC, and everyone important out there TO LISTEN,  to hear the pain that all of us lymies are screaming, and to make a difference.

Just to remind you all what we go through as chronic illness sufferers….



Please help raise awareness and TAKE A BITE OUT OF LYME!


This Is What Happens When You Have A Life

You don’t have time to post! Sorry you all! I’ve been so incredibly busy working, shadowing at the hospital, and doing treatment. I haven’t had the energy or time to do any creative recipe creating. I’ve just been in a cooking slump, I suppose. I’ve pretty much been living off juice, homemade chicken soup, roasted veggies, avocados, plantains, and almonds. I’ll work on getting the kitchen juices flowing again. Please hang in there until I do!

And guess what else? I’ve relapsed a bit. We caught it before I completely crashed but I’m back on that treatment train.


YUP, back on ALL the supplements and back to the big pill container plus taking something every couple hours and timing all my meals around medications. I’m trying my hardest to avoid antibiotics but I will be taking Byron White’s herbal drops for Lyme, Babesia, and Bartonella. I’ll also be doing ozone IV’s, glutathione pushes, Meyer’s cocktails, and phosphytidal choline drips. (Yesss, my favorite, needles and IV’s! I miss my picc line at times like this…). I’ll probably be starting B12 shots again. I just can’t avoid those needles, can I? Luckily I’ve been through it all before. I started A-L (BW’s Lyme formula) this past weekend. I did a challenge dose of 5 drops which had me HERXING! Let me tell you. I was EXHAUSTED, body aches, headaches, head pressure, felt like death, the usual, ya know. My doctor had originally wanted me to do a challenge dose of 15 drops. Jokes on him. Thank goodness I opted for 5.

So basically my life looks like this: Take massive amounts of pills, drops, and other gross liquids. Detox as much as possible (FIR sauna 3-4x a week, castor oil pack when I can, dry brush, juice). NAP DAILY! IV’s every Friday. Eat very VERY little sugar (blueberries a few times a week because I need to feed my sweet tooth somehow) and 110% paleo.  Take some more gross liquids and starve for 45 minutes until I can eat since everything always has to be taken on an empty stomach. Sleep. Oh, and I fit work in there somewhere too. Luckily my jobs rock. :)

Anyway, short and sweet but just wanted to update all you amazingly supportive people. When I told my Grandma this weekend that I was back on Lyme treatment she got very mad at the Lyme. So maybe if we all get very mad at the Lyme it will get scared and go back into hiding. Thanks in advance for being mad at Lyme for me ;). I’ll work on some recipe creating soon!

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Lyme Whisperer

I wanted to take a moment to share a book written by Joy over at Lyme Whisperer. It’s a book of humor and hope (as she puts it) about Lyme disease. Below is a short excerpt from Chapter 1, but head on over to her site and check it out!

“The evening began with my coworkers and me sitting at the Indigo Hotel’s poolside cabana in Boston’s sweltering, humid one-hundred-degree heat. We sat, joking and laughing while sweat dripped down our faces. I mean, really, what better medicine is there than being distracted from your antics for a bit with sliders, tuna tartar, and great company, Borrelia?

As I noshed on the appetizers and sipped my cosmopolitan, my thoughts went to Barry Manilow and “Copacabana.” I was literally coping in a cabana! I was forgetting about you for a while in what felt like the hottest spot north of Havana! It put a smile on my face, and I chuckled.

Then my blog, LymeWhisperer.com, came up in conversation. My colleagues said I reminded them of Carry Bradshaw, who, on the show Sex and the City, wrote weekly columns and provided intriguing narrative for the show. I liked that analogy. In fact, I guess I am similar to Carrie Bradshaw. In some ways. Sort of. For instance, she’s a shoe lover, and I am a lover of the Dr. Shoemaker’s Lyme Protocol which includes Cholestyramine, a cholesterol drug but is used in the protocol to help eliminate toxins from the body).

From bacon-wrapped scallops to thoughts of Barry Manilow and Carrie Bradshaw, I’d say it was a great night. Feeling appreciative of my coworkers and employees for keeping Borrelia at bay last night, at least mentally!”


Turmeric-Carrot Lamb Meatballs (AIP)

First of all, Happy New Year! So now that I’ve made it through the holidays and my birthday (yeah, it’s a lot in the course of a few short weeks!), it’s time to be extra healthy :). Mostly my goal is to try and stick to AIP. I’m not going to do the “phases” but just stick to general autoimmune paleo protocols (http://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol). Aka no eggs, nuts, nightshades, pepper and other off limit spices, etc. My biggest thing is the nuts… ugh how I love them! So finding snacks will be difficult but I’m planning on downing sweet potatoes and green juices. The usual. Talking about juices, I juiced a bunch of carrots and didn’t want to get rid of the pulp so what better use then in meatballs?! None… unless you make a raw carrot cake. Then yes, carrot cake. But remember I’m trying to be all health and limit sugar and whatnot? So Meatballs. Turmeric-carrot Lamb Meatballs to be exact.



1 lbs. ground lamb

1.5 cups carrot pulp (or shredded carrots)

1 tbs. turmeric

1 tbs. thyme

1 tsp. salt

1 tsp. sage

1 egg* (optional! Omit if AIP)

Preheat oven to 350 F. Line a baking sheet with parchment paper (HELLO, EASY CLEAN UP!).

Mix all ingredients together in a bowl. I always end up using my hands to make sure everything is thoroughly mixed. Form 16 meatballs and place on baking sheet. Bake for 15-17 minutes.






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