Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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Everything Free, Not Quite Jerk, Crockpot Paleo “Jerk Chicken” (Low-Fodmap, AIP)

I had this really random craving for jerk chicken the other week. Not that I’ve had jerk chicken… actually, I’m pretty sure I’ve never had jerk chicken in my life. But, I was reading blogs, as I do, and came across a recipe for it and suddenly wanted it on my plate. Of course, jerk chicken is filled with all the things I can’t eat (hello wild spices!). So I decided to go on a mission to figure out how to make it paleo, Victoria-diet friendly.


Whether you want to call this Jerk Chicken or not (I’ll admit, it’s missing a bit of that Jerk-flavor), it tastes really good and you should make it.


Everything-Free, Not Quite Jerk, Crockpot Paleo “Jerk Chicken”

Serves 4


A combination of chicken, I used 2 large breasts (skin on) and 4 drumsticks. But any combo of breasts, thighs, and/or drumsticks work, SKIN ON.

1 tbs. extra virgin olive oil

1 tbs. Lime juice

1 tbs. thyme

1 bay leaf

1/2 tsp. sea salt

1 tbs. molasses

1 tbs. ground ginger

1/2 tsp. ground turmeric

1 bay leaf

1 tbs. arrowroot starch

Combine all ingredients except for the chicken, bay leaf, and arrowroot starch into a bowl and mix well. Add chicken, sauce, and bay leaf to crockpot and cook for about 4 hours, until chicken is almost done (should be soft and just barely pink inside).

Line a baking sheet with tinfoil and place a wire rack sprayed with nonstick spray on top. Lay chicken pieces onto the rack. Pour the remaining sauce from the crockpot into a small saucepan and add the arrowroot starch. Whisk on medium heat for about 10 minutes until sauce thickens into a goopy, thick-like gravy.


Spread half the sauce on the chicken and broil for about 5-7 minutes (if you have an oven that has different broiler settings, use the lowest) until chicken browns and skin becomes crispy, but not burnt. Flip the chicken and pour the remaining sauce on the other side. Broil for another 5-7 minutes.

Eat up!




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Paleo Plantain Granola

By now you all should know that granola is up there on my list of favorite foods. It’s almost at the number one slot but I’d have to say that (if I could eat anything) number 1 is definitely saltines with peanut butter. Yes, you read that right. Delicious, salty gluten smothered in the beloved peanut butter that I’m allergic to.


Anyway, back to the granola. Since I eat a paleo diet, I obviously don’t eat traditional sugar and grain-laden granola. I get tired of nut and seed only granolas, they are so heavy and fat (yeah yeah yeah paleo-ers love fat but I just can’t stand high amounts at once!). I’m always looking for creative ways to switch up granola and what to make the base out of (read: substitute for oats). And of course, I like to keep my granola refined-sugar free.

I have a variety of delicious and fun granola recipes on the blog and you can search them either by clicking the recipe tab at the top of my website or by searching “granola” in the box to the right. But, let’s get on to THIS granola recipe that utilizes an ingredient that has fast become one of my favorites: plantains!


Paleo Plantain Granola

Makes about 4 cups


1 ripe plantain

1 cup chopped walnuts

1/2 cup pumpkin seeds

1 cup coconut flakes

1/4 cup melted coconut oil

1 ripe banana, mashed

1/8 tsp. salt

1 tsp. ground cinnamon

Preheat oven to 375 F.

Peel and slice the plantain into about 1/8 inch thick slices. You can carefully use a knife to do this or use a mandolin. Take each slice and cut into quarters.

Toss the plantain slices in 1 tbs. of the coconut oil and spread onto a parchment lined baking sheet. Bake for 20 min until plantain just begins to get crisp (should still be slightly soft and chewy).

While plantain is cooking, mix all remaining ingredients in a bowl.

Once plantain is done, remove from oven and decrease temperature to 325 F.

Mix the plantain pieces into the bowl with the remaining ingredients. Evenly spread granola back onto the same parchment lined baking sheet.

Bake for 15 minutes. Remove and mix the granola on the tray then return to the oven to bake for another 15 minutes or until granola is slightly browned and crunchy. Watch granola during the last 5 minutes to make sure it doesn’t burn.

Let cool (at least slightly, I know the temptation to eat it right away is strong) to allow everything to crunch up nicely before serving over ice cream, with fresh almond or coconut milk, and/or topped with your favorite fresh or frozen fruit.




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AIP Not-Cauliflower Fried “Rice” (Low-Fodmap)

This recipe may be one of my favorite quick and delicious meals I’ve ever made. It takes about 30 minutes total to make this dish and it seriously resembles the real thing w/o nasty or inflammatory ingredients. Add this to your meal plan for the next week, you won’t be sorry!

You can easily use a full pound of ground turkey to make this dish heartier and last longer. I knew I wanted to meal prep for two meals and I prefer to keep my veggie intake SUPER high so I only used a 1/2 lbs.


Ginger is one of my favorite ingredients and flavors. I put it in just about everything (from my green juice to my smoothies to my dinners to my desserts). Ginger has a host of healing advantages, digestive aids, and anti-inflammatory benefits.

Coconut aminos have fast become one of my favorite condiments to add to dishes or use and mix into sauces. It’s a great substitute for soy sauce because it is gluten free and doesn’t contain soy (an inflammatory, highly processed food). Coconut aminos are sweeter then soy sauce but the flavor profile is similar, so just add an extra pinch of salt to your dish.


AIP Not-Cauliflower Fried “Rice”

Serves 2-4


1 black radish (or daikon)

1 medium celeriac root

1 tbs. olive oil

2 large carrots, chopped

3/4 cup frozen green peas

1/2 lbs. ground turkey

3 tbs. coconut aminos

1/2 tsp. ground ginger

1/4 tsp. sea salt

Peel and chop your radish and celeriac into large chunks. Pulse in the food processor until you get a rice-like consistency.

Heat 1 tbs. olive oil in a large saucepan. Add your “rice” and cook for 5 min, stirring occasionally. Add more oil as needed.

While rice is cooking, cook your ground turkey in a separate frying pan, making sure to crumble turkey well.

After your rice has been cooking for 5 min, add your carrots and cook for another 5 min. Then add the peas and cook for 2 more minutes.

At this point your turkey should be almost cooked, add it to the veggie mixture along with the remaining ingredients. Mix well and cook for another 3-5 minutes until turkey is fully cooked.





Crockpot Anti-Inflammatory Meatballs and Greens (AIP/Low-FODMAP)

I haven’t had any desire to blog recently (in case you hadn’t noticed). It’s nothing against you all, I just haven’t been in the space to want to do it. I plan to honor that instead of forcing myself to write, get a post up every week, and end up throwing out half-assed content onto the internet. I’ll be posting recipes on occasion when I feel like cooking and measuring and sharing, but they’ll be quick posts with just the recipe for now. I hope you can bare with me until I get my groove back😉.

Also, in case you didn’t know, I’m not vegan anymore. I returned to a paleo diet and plan to write a post on that someday. For now, if you want to know more about why I made this decision, you can check out the brief details in this Instagram post from a few weeks back.

If you aren’t following me on Instagram, I suggest you do so. I’ve remained active there and post short recipes. So if you are missing me, you can find me expressing my passion on a different social media outlet for now.

Also, I’d love to know what you all want to see on the blog. Just recipes? More updates on Lyme? Weekly, monthly, quarterly updates on Lyme treatment? Let me know in the comments.


Crockpot Anti-Inflammatory Meatballs and Greens

Serves 4


1 lbs. ground meat (lamb is one of the most anti-inflammatory and gut healing, but I used a mix of turkey and beef in this recipe)

1 heaping tablespoon fresh grated ginger root (about a 2 inch knob)

1 tsp. ground turmeric powder

1/2 large bunch of cilantro, finely chopped

1/2 tsp. pink himalayan sea salt

1/2 tsp. fresh ground pepper (omit if AIP/low-fodmap. Pepper is used to activate the effects of turmeric in the body, although I do not consume pepper at this time)

1 bunch of kale

1 bunch of rainbow chard

1/4 cup coconut aminos

2 tbs. of white sesame seeds, divided (omit if AIP)

Combine all ingredients from the meat to the pepper in a bowl and mix well. Form into 16 meatballs and place evenly along the bottom of the crockpot.

Cook meatballs for 3-4 hours on low.

While meatballs are cooking, de-rib your kale and chop or tear into large pieces. Repeat with the chard, but no need to de-rib, eat those stems!

When the meatballs have about 30 minutes left to cook, push them to one side of the crockpot then add the greens, coconut aminos, and 1 tbs. of the sesame seeds to the cleared side of the crockpot. Mix well.

Once cooked, plate the greens and top with remaining sesame seeds (more if desired) and then the meatballs.





Perfectly Fluffy Grain-Free Pancakes

Sometimes things just work out for you. On the first try. Like these pancakes.

I was in a bad mood, symptomatic, and preparing to prep for a colonoscopy (yay, fun!) last week. All I wanted was pancakes. I wanted good pancakes. Actually, I don’t know that I cared if they were good. I just wanted something to spread Sunbutter sunflower seed butter all over. So, I had an idea in my head and I started throwing things in a bowl and the most perfectly light and fluffy pancakes that I’ve had since going grain-free 5 years ago emerged.


Perfectly Fluffy Grain-Free Pancakes

Makes about 8 medium sized pancakes


1/2 cup buckwheat flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

2 eggs

1 tbs. maple syrup

1/2 cup full fat coconut milk (the canned variety, shaken well)*

1/2 cup coconut water

1 tbs. melted coconut oil

1 tsp vanilla extract

1 tsp apple cider vinegar

*if shaking the can doesn’t de-seperate the coconut milk then pour it all in a small saucepan and heat over low heat until you’re able to mix everything well.

Mix all the dry ingredients in a medium sized bowl. Add the wet ingredients and whisk well until everything is combined (do not over mix).

Heat a frying pan over medium heat with oil or non-stick spray of choice.

Using a 1/4 cup dry measure, pour batter into the pan, cooking pancakes on medium-low to medium heat. Cook each pancake for about 2 minutes, until it starts to bubble slightly and you can see the edges begin to harden. Flip pancake and cook for another 1-2 minutes until both sides are golden brown.

Pile high and top with your favorite fresh fruit, nut butter, and/or syrup.





PS- Do you all want more Lyme/treatment/life updates? I’m never sure whether that is useful and you want to be reading about that or if you would just prefer the food. Let me know in the comments!


Basil Mango-Avocado Dressing/Sauce (Vegan, Paleo)


Basil Mango-Avocado Dressing


1 small mango

1/2 large avocado

1 tsp. apple cider vinegar

1/2-1 tsp. dried basil (fresh basil would also be delicious)

1/4 cup+ water

Blend all ingredients in a blender, starting with 1/8 cup of water. Add water to reach desired consistency.

This sauce tastes great as a thick dressing for salads or over zoodles/coodles/any veggie noodles for a cool, creamy summer dish.




Plantain Waffles (Vegan/Gluten Free/AIP)

This has been my new favorite breakfast recently… and dessert… and… you get the idea. My recipe is based on this recipe, but with a few tweaks. I found her waffles too oily for my liking and didn’t quite fluff up as much as I like. Plus, I like to add a protein boost so I added some plant-based protein to the recipe (although you can easily use some coconut or even almond flour instead)


Plantain Waffles

Makes about 2-3 waffles (depending on how big you make them)


1 large ripe plantain (yellow with some brown spots)

1 large unripe plantain (green)

1.5 tbs melted coconut oil

2 tbs. coconut flour OR plant-based protein

1 tsp. vanilla extract

1/2-1 tsp. baking soda (use 1/2 if at altitude, 1 if at sea level)

1 tsp. apple cider vinegar

1/2 tsp. sea salt

Plug in your waffle iron and let it heat up while you prepare the batter.

Peel your plantains and chop into quarters. Place plantain chunks in high speed blender or food processor and blend for about 30 seconds (until roughly pureed).

Add remaining ingredients and blend until smooth. You should have a thick batter that isn’t easily pourable (you’ll have to scoop it into your waffle iron).

Follow waffle iron instructions. You may need to cook these waffles slightly longer then a normal waffle, but they should be fluffy and perfectly browned when done.

Top with fresh fruit, fruit compote, almond butter, maple syrup, whatever your heart desires. And, Enjoy!