Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Tummy Calming Banana-Berry Ginger Smoothie

The past few weeks I have been dealing with A LOT of nausea. My tummy has always been a mess but this extreme nausea is pretty new. Smoothies seem to be the calmest thing on my stomach and easy to digest so I’ve been making a lot of them. I have a favorite which I will share in a later post. For now, I want to share the smoothie I make when I’m nauseas but hungry and know I need to get some food in me. This smoothie includes fresh ginger which 1) is pretty much my favorite flavor ever, you all should know that by now and 2) is great for nausea and an upset stomach as it helps decrease in inflammation, relaxes the stomach muscles, and helps the neutralize stomach acid.


Tummy Calming Banana-Berry Ginger Smoothie

Serves 1


1 frozen banana

1/3 cup frozen raspberries

1 inch piece of peeled and grated ginger

1/4 cup full fat coconut milk

1/2 cup almond milk (you can use all coconut milk, I just prefer mixing the two)

1 handful spinach (optional but I like to add some greens to get my veggies in. Green veggies can also help detox out any toxins that may be contributing to nausea)

Throw everything in your blender and blend until smooth. Drink up and feel your nausea slowly dissipate.



LDI Update

After my last post in regards to LDI treatment, I received A LOT of feedback. Especially from people who were searching it online and my blog came up. I received many emails and comments (both on my blog and on Instagram) asking questions about LDI, how it was going, how they can start this treatment. I am more then happy to help all of you but, just a small reminder, I am not a doctor and this is only MY experience. I am so happy to share it, though :).


So, since I last posted I have taken 6 doses! Here’s how it worked: I started at 15c (yes we dropped way back from my original 8c dose) and then every week I dropped 1c lower (15->14->13, etc). The idea was to drop 1c until I took a dose that made me feel GOOD after and not herx. Dr. Vincent recently changed his protocol where if you had no response to a dose you could take another one the next week instead of waiting 7 weeks. Now, if you have a negative reaction (herx) you must wait the 7 weeks.

I made it down to 11c post-vacation and felt alright the following day (aka, I didn’t need a nap). But I wasn’t sure if it was the LDI or just that post-vacation high (and having gotten tons of rest) so I took 10c last week. I have felt crappy ever since and I’m not sure if it is the LDI either. I think the LDI kicked off a herx and then Lyme just set in. I saw my doctor this afternoon and we have decided 11c will be my dose for now. This means I wait another 7 weeks before the next shot of 11c.

It can take up to 6 months to find your ideal dose and it can take even longer to really feel effects of LDI. It takes time for it to work and ideally after every dose the positive effects will last a little longer.

The next thing that is going to be added to my treatment regimen is bee venom therapy. I am starting with some topical bee venom and then will soon add in the actual bee stings. I am very excited to begin this treatment as I have heard some very positive results from it (cough BROOKE cough… among others). I also have some other exciting treatment options that I will be adding in but won’t be sharing about those quite yet. I’ll be sure to keep you all updated along the way!

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Turmeric-Caper Cauliflower Steaks Plus Life Update

First, I’d like to thank you all for your support! I’ve received a lot of positive feedback for being so honest and candid about what it is like to have Lyme and go through treatment. It means a lot to know that my openness is helping so many of you and I will continue to be transparent with my experiences.


At the beginning of June (holy crap, it’s July 1 already!) I spent a week in San Diego visiting my best friend! It was such a blast. I haven’t gone on a real vacation in YEARS and I haven’t seen my best friend in 4 years all because of Lyme. The first weekend there I had a bad reaction to a new medication and spent 2 days sleeping. I finally realized it was this new med causing my symptoms, stopped it, and felt much better! I was able to spend the rest of the week enjoying time with my best friend, hiking, attempting to learn to surf, and attending the San Diego County Fair! Yes, there were naps in there, too. And detox baths. We also did some cooking, exploring of new restaurants, and, of course, I had to check out the new local juice bar!

IMG_9387IMG_9389One night we made cauliflower crust pizza! I topped mine with pesto and sautéed veggies.

IMG_9395We explored an awesome raw food restaurant, too! It was AMAZING. We went twice and shared a couple dishes every time. This was my lunch right before getting on the plane to come home- raw nachos made with red bell pepper “chips”, walnut “meat”, and cashew cheeze. So delicious!

IMG_9332And last but not least we checked out the local juice bar. Had to get my green juice on even while on vacation ;).

I’ve got a full LDI update I will be posting in the next week, as well! Stay tuned.

Anyway, on to the recipe! This is a fun side dish and I bet it would taste amazing grilled (just place the cauliflower steaks on top of some tinfoil on the grill) but it is oven baked here. The capers add a fun twist to a basic cauliflower steak and a little extra flavor.


Turmeric-Caper Cauliflower Steaks

Serves 2-3


1 small head of cauliflower

2 tablespoons mustard

2 tablespoons olive oil

1 teaspoon turmeric

3 tablespoons capers (including the water in the jar they come in)

Preheat oven to 400 F.

First cut off the base/leaves of the cauliflower. Then cut into “steaks” by cutting horizontally across the head of the cauliflower to cut strips of cauliflower. Lay cauliflower on a baking sheet.

Mix all the remaining ingredients together into a small bowl. Take a baking brush (or just use a spoon) and brush 1/2 the mustard mixture over the top of the cauliflower. Use a spatula to flip the cauliflower over and brush the other half of the mustard mixture on the second side.

Bake for 30 minutes, flipping the cauliflower steaks over halfway through (15 minutes into roasting). Double this dish to batch cook for the week or serve to a group of friends and family!


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Vanilla-Cinnamon Almond Butter

Homemade nut butters are so easy and you can flavor them however you like! I love making my own food, even almond butter, because then I know EXACTLY what goes into it (yes, sometimes I’m even skeptical of the organic, raw labels in grocery stores). This recipe adds a little sweetness to almond butter to make it the perfect treat (or, ya know, part of your daily meal plan ;) ).

I’ll be posting a full LDI update in the upcoming weeks so be on the lookout for that. In the meantime things have been a bit up and down. I had about 3 VERY rough weeks both physically and emotionally. I hadn’t changed anything treatment wise so I don’t know if it was the weather, a flare, or some weird moon cycle but I felt absolutely miserable. I was in horrible pain on many days (widespread body pain which I really never deal with), severe headaches (which I’m still dealing with), horrible cravings for non-lyme diet approved foods (that, yes, I gave into and we all know that didn’t help my symptoms), and pretty bad anxiety and depression. I’m not afraid to admit it, I deal with some pretty bad mood swings associated with Lyme and any little thing can set me off sometimes (I don’t even mean to go off!)… does anyone else deal with this? I also go in and out of a depression and generally deal with bad anxiety 24/7 (that one is just part of my personality!) but this past month was some of the worst it has been in the last 6 months. Hoping the worst has passed for now and I do get to see my doctor in two weeks.

Anyway, on to the good stuff.


Vanilla-Cinnamon Almond Butter


3 cups organic, raw sprouted almonds (this is what I used but you can use roasted or raw or whatever works for you)

2 teaspoons vanilla extract

1 tablespoon ground cinnamon

1/8-1/4 teaspoon pink Himalayan salt

Place the almonds into a food processor and turn it on. Let it run (it will be VERY loud at first) until the almonds are broken down. Before it becomes creamy, it will form this ball that just whirls around inside the processor, but don’t worry that will pass! As soon as the ball passes and it starts to become creamy, pause the processor and add in the vanilla, salt, and cinnamon. Continue to process until nice and smooth and it looks like the below picture.


Scoop out and store in a glass container… or do it the right way and eat spoonfuls of it straight out of the food processor praying that there will be some left for tomorrow. Yes, I have an almond butter addiction. We don’t need to discuss it.

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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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