Lemons 'n Lyme

When life gives you lemons, use them to beat 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.






AIP/Paleo Lasagna (With Sweet Potatoes)

In case you guys aren’t following me on instagram (which you should be!!!), I’ll provide a little update. I officially stopped taking anything directly for Lyme… aka no pills, no drops, no Cowden, etc. I still take some supplements and bentonite clay for mold. BUT this does not mean I have stopped fighting the Lyme. Honestly, I have no idea if my Lyme and co’s are still active or not. I’m thinking I’m more at the point where I don’t need to directly fight the Lyme anymore, but focus on rebuilding my body after all the damage it has been through.

SO, I am doing UBI treatments! This is where they remove some blood, add ozone and run it under UV light then put it back in your body. UV light is meant to kill the organisms (if there are any left in my blood) and the ozone does a whole multitude of things! It is anti-viral, improves energy, boosts immune system, increases circulation, anti-inflammatory, I COULD GO ON FOREVER! Here is a short article about UBI: http://www.oxygenhealingtherapies.com/UV_UltraViolet_Therapy.html. I wish I could post all the info they gave me at the clinic I received UBI at because they had a great compilation.


Anyway, I will keep you all posted about how this is going! Also, if you’ve been following me on IG, you’ll know I was in DC last week visiting friends (a little pre-holiday vacation since I work over the holidays). BIG NEWS, I FELT GOOD! I actually was able to spend all 3 days running around with friends ALL day and even went for a run! WHAT?! I am doing better and I’m really not having any specific symptoms mostly just steal dealing with fatigue and low energy. So really hoping the UBI does the last bit of (good) damage.

Okay, food time. Holy crap ya’ll, this recipe is AWESOME. I miss lasagna and this is fantastic. We made this AMAZING sweet potato and kale gratin for thanksgiving and I was like “hmm, I bet I could add more to this, make some tweaks and turn it into lasagna…” And I did. And it’s bomb. This recipe is adapted from: http://meatified.com/sweet-potato-gratin/


AIP Lasagna (With Sweet Potatoes)

2 medium sweet potatoes

2 green zucchini

2 yellow squash

1 bunch of kale

1.5 lbs. ground turkey

Olive oil for cooking the turkey


2 tablespoon sage

1 tablespoon basil

2 tablespoon thyme

2 tablespoons coconut butter

1 cup bone broth

1/2 cup coconut milk

2/3 cup pumpkin puree

Arrowroot starch (for thickening)

Lightly drizzle a pan with olive oil and add the ground turkey, 1 tbs. sage, 1 tbs, thyme, 1 tbs, basil, and salt to taste. Cook over medium heat until browned.

Preheat oven to 375 F.

While the meat is cooking, cut up your veggies. First, peel the sweet potato and cut into 1/8 inch thick slices. You can do this using a mandolin (the easy way) OR if you don’t have a mandolin you can do it with a knife. The easiest way is to slice one thin slice off one side of the potato then place that side down on the cutting board so you have a flat surface. Then just do your best to slice the sweet potato.


Repeat the exact same process with the zucchini/squash (peel and then slice thinly). Next, wash and de-stem your kale and roughly chop (just so it’s not one big long piece of kale but more palm size/big bite size pieces). When your ground turkey is done cooking, remove from the heat and set aside.

Get a 9×13 inch baking dish and layer the bottom with overlapping slices of sweet potato. Then add a layer of squash/zucchini, sprinkle on 1/2 of the ground turkey, and layer with kale. Repeat, finishing the top off with sweet potato slices.



Now it is time to make your sauce. Add the coconut butter and coconut milk to a saucepan over low heat. Stir until the coconut butter is melted. Then add in the pumpkin and bone broth, the remaining spices, and some salt to taste. Turn heat up to medium and cook for about 3-5 minutes until sauce thickens slightly but still pourable. If it seems too watery, stir in some arrowroot starch 1 teaspoon at a time until sauce thickens to a nice, just short of gravy-like consistency. Pour over the lasagna evenly. Bake for about 50-60 minutes or until sweet potato is easily pierced with a fork (nice and soft like when you normally cook sweet potatoes).

Cut and Serve!

Serves: 6-8





Creamy Lemon and Ginger Chicken Kale Soup

I hope you all had a wonderful Thanksgiving! I slept the whole day… literally didn’t get out of bed until 7 pm. Watched some football and went right back to sleep. Lyme+working=EXHAUSTION! It was glorious to sleep that much though.

So I’ve been super into crock pot soups lately because 1) They are mad easy, especially since I’m busy working now (OMG I’M WORKING, I HAVE LYME AND I’M BEING A SEMI REAL PERSON! I’m also insanely exhausted and I’m not even working full time…) 2) Bone broth for the win (my tummy thanks me) 3) It’s winter so stew and soup just seem like the right choice.

This soup is based off Jessica’s recipe over at AIP lifestyle just with a few tweaks. Onions and I don’t seem to get along so I switched up the base of the soup and I also added ginger and zoodles.

IMG_7668 I apologize in advance for how terrible this photo is for this soup. I get home from work late and by then there is no natural light :/.


1 LARGE rutabaga (about 2 cups chopped)

8 cups of bone broth

1/4 cup olive oil

1 rotisserie chicken, deboned

1 bunch of kale

2-3 zucchini, spiralized (I used relatively small ones)

zest of 3 lemons

2 tablespoons lemon juice

1-2 inch piece of fresh ginger, peeled  and grated (I love ginger so the more the better for me)

Salt to taste


Wash your kale, de-stem it and chop into strips. Put your kale and zoodles into a big bowl and set aside.

Saute your chopped rutabaga in a little olive oil until it starts to soften. Let cool slightly (so as not to overheat your blender) then place into a blender with 3 cups of stock and the olive oil and ginger. Blend until smooth.

Place everything EXCEPT the zoodles into the crockpot, season with salt, and set on low for 6 hours. Half way through, add the zoodles. If you are making this dish and heading out so won’t be able to add the zoodles you have two options: 1) Add the zoodles from the start but be aware things get mushy! 2) Saute the zoodles down a bit in olive oil and just mix them in once the soup is done.



Sweet Potato and Coconut Granola (with AIP option)

It’s been a while, I know. We’re going to bypass the life update for now to get on with the good stuff, FOOD (yes, we finally moved into the house in NM and all that).


So I’ve seen a few AIP friendly granola recipes out there, but mostly they have just been toasted coconut…. cool, that totally doesn’t count as cereal! So I wanted to find a better way. Done. This granola rocks because it is AIP, can be made more elaborate (and thus not AIP compliant) by adding in nuts and seeds, and it is also sugar free! What?! Can you believe it. I’m awesome, I know ;). You can thank me later. When your tummy is happy.

Ready for the oven

Ready for the oven

Sweet Potato and Coconut Granola (with AIP option)


1 medium sweet potato shredded

3 cups of flaked coconut

1 tablespoon of melted coconut oil

1 tsp. vanilla extract

1 ripe mashed banana (optional, and could use a non-ripe one or no banana at all for 21 DSD)*

1 cup of hemp seeds (optional- leave out if AIP)

1 cup of dried fruit (optional)

*You could sub out banana for 1/2 cup of pumpkin puree to make this more seasonal, you may want to add 1-2 tbs. of honey to sweeten, though

Preheat oven to 350 F.

Mix all your ingredients up in a bowl. Spread onto a baking sheet and slide into the oven for about 45 minutes or until coconut is golden brown and desired “crunchiness” is reached, stirring halfway through.

I prefer to store my granola in the freezer because it lasts longer and maintains the crunchiness better but you can store it in an airtight container for up to 5 days.



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Bacon Wrapped Figs with a Simple Beet Salad

So guys and gals, I’m STILL “locked” in a hotel. Will the house ever be done? Who knows. All I can say is I can’t ease my stress and anxiety with cooking and baking and I’m going a little insane because of it. Not good. Not good at all. But I was able to make this lovely dish last week and it was quite a hit with the parents. So that’s always a good thing. It’s a great dish if you are looking for a delicious yet on-the-lighter-side summer meal. AND it clearly doesn’t require much in the way of kitchen supplies/dishes since I am limited to an oven and a baking dish here. But let me tell you, it’s freaking bomb! 

IMG_7173 Here’s the thing though…. you all can’t give me shit about how crappy these photos are because I’m a hotel and I just have to do the best I can. Great, glad we got that straightened out.

so I made this dish for 3 of us so this recipe shall serve 3 :). I can be so professional, can’t I?


9-12 figs (or use a whole container and you’ll have leftovers)

9-12 slices of bacon (again, or use the whole pack for leftovers)

3 LARGE beets or 6 smaller ones

1/4 cup pine nuts

6 cups of mixed greens (or as much as you want for your salad)

Juice of 1 lemon

Olive oil

Plum-basil Balsamic Vinegar (or plain vinegar… I get the flavored kinds at one of those fancy Oil and Vinegar shops)


First, preheat oven to 400 F. 

Peel and cut up your beets into small, bite-size pieces. Drizzle with olive oil and place on a baking dish and into the oven while you prepare your bacon-figs. You will end up roasting the beets for a total of about 30 minutes.

Wash your figs and then take one slice of bacon per fig. Wrap the bacon around the fig so it covers the whole thing. Repeat with remaining figs. Your beets should have been roasting for about 10 minutes by now. Place your bacon wrapped figs on the same baking sheet for easier clean up or use a separate one if you so desire. Roast your figs for about 20 minutes, until bacon is done. To make bacon nice and crispy, broil for an extra 3-5 minutes. 

Now mix up your greens, beets, pine nuts and lemon juice in a big salad bowl. Drizzle with balsamic, toss again, and serve. Place 3 figs around or on top of the salad and then thank me a million times for this meal.

IMG_7171 IMG_7172 Look at those bacon wrapped figgies ready to be roasted!


Ready for eating



As always, let me know if you try this dish and how you like it. Easy to make AIP by omitting the pine nuts and the figs can always be made on their own to go with something else (or just for snacking ;) ).

Hope you enjoy and I truly hope to have some more good recipes for you soon!



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