Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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2-Minute, Single-Serving Healthy Mug Brownie (Vegan/Paleo)

You know those nights where you HAVE to have something chocolatey? Where the brownie craving is too real? But you know if you make a whole batch, you’ll eat the whole thing before dawn (I know that’s not just me). And you also don’t want to sabotage your healthy eating by downing a sugar-laden piece of chocolate cake? Or, you just have no patience to wait for a whole batch of brownies to bake or to drive to the store for a chocolate cake? I got you. Don’t worry, Victoria to the rescue.


I’ve mastered the 2-minute microwave mug brownie. Let me rephrase that, I’ve mastered the HEALTHY  2-minute microwave mug brownie. I know I know, a MICROWAVE! I try to avoid them at all costs, but sometimes it’s just worth it. So if you are looking for an evening treat without sabotaging your health or your healthy eating, then whip this up! It features one of my favorite superfood blends from a company I just recently discovered, Philosophie. I’ve sampled all 3 of their superfood blends, but their Cacao Magic is just PERFECT in this recipe with the REAL cocoa nibs that are in it. Of course, if you don’t have any Cacao Magic, you can use regular cacao powder.

This brownie is perfectly dense and fudgey but light and absolutely delicious for dessert. It’s also low in sugar with virtually no added sweetener (1/2 tsp for the whole brownie!). Trust me, you’ll be wanting to make this ASAP.


2-Minute HEALTHY Mug Brownie

Serves 1


2 tbs. Philosophie Cacao Magic (or regular cacao powder)

1 tbs. almond flour

1 tbs. coconut flour

1/8 tsp. baking soda

Pinch of salt

1/2 small very ripe banana, mashed

1 tsp. coconut oil, melted

1/2 tsp. raw honey (or maple syrup), melted

3 tbs. almond milk (or plant-based milk of choice)

Mix all dry ingredients in a bowl.

Add all wet ingredients and stir well, until combined (make sure you’ve mashed banana very well).

You can leave the batter in the bowl you mixed it in or put it in a mug.

Microwave for 1.5-2.5 minutes, depending on your microwave and the altitude you are at.

I am at 7,000+ feet so sometimes cooking times vary. You also may need to add another 1/8 tsp. of baking soda if you are at a lower altitude (if your brownie falls flat then try adding more baking soda).

If you place your batter in a mug, run a knife around the outside to loosen the brownie and then you can flip the mug upside down to release the brownie onto a plate.

I can’t do life without toppings, and love to add more chopped banana, fresh or frozen berries, and drizzle of almond butter to complete my dessert.




Treatment Update: April/May 2016

It’s about that time again. Time for a treatment update. I actually don’t believe I ever did an update when my IV’s changed in January but we will discuss that in a moment. I figured this would be the perfect time for a treatment update not only because my treatment has changed, but also because May is Lyme Disease Awareness Month.

Before we get into the treatment, I’d like to quickly provide 5 “fun” facts about Lyme in honor of May being what it is.

5 facts about Lyme that you should know:

1. Less than 50% of Lyme cases present with the typical bulls eye rash

2. The standard Quest lab test (western blot and Elisa) only test for one strain of Lyme while there are 100s all over the world, 12 of which are currently known to cause Lyme (no wonder so many test negative for Lyme!) 3. Lyme is more epidemic than AIDS, west Nile, and avian flu combined

4. Annual cases of Lyme disease far exceed the number of new cases of breast cancer each year

5. You can contract Lyme disease from almost any insect that bites, from spiders to horse flys, NOT JUST ticks .


As many of you may already know, mid December-end of March, I was completing weekly IV’s, about 3 IV’s a week. And they were seriously kicking my a**! I felt miserable and come April, I knew I needed a break.

I don’t think the IV’s were necessarily a bad thing, I think they were just doing their job REALLY well and it was a lot for my body to handle. I reached a point where I couldn’t take it anymore and I had to back off. I was completing a mix of hydrogen peroxide, vitamin C, and ALA IV’s along with Argentyn 23 (silver) and glutathione pushes. Mind you, at baby doses of them all. Man, I’m a wimp…. or at least my body is. My doctor even took the time to make fun of me on occasion😉.

Surprisingly, I felt like vitamin C was kicking my ass the most. How odd? The one IV that was supposed to be the most nourishing made me feel like I had been hit by a bus. Have any of you experienced that? Any thoughts on why vit C, of all things, would make me feel that way? I mean, not to say that h202 wasn’t also kicking my butt.


Throughout all of that, I, of course, continued my detoxing regimen and will continue to do so until the day I die (maybe just at a lighter load in the future… well, definitely hopefully!).  So let’s move on to what I’m doing currently.

We decided to put a break on IV’s for April and May, until I seem my doctor again at the end of May. Instead, I’ve been completing:

  1. 2 ozone sauna’s a week with the goal of staying in them for 30 minutes to get as much ozone into me as possible. I’m big on the ozone right now, but due to the fact that my blood could win an Oscar for clotting skills, I can’t do ozone IV’s at the moment. I’m trying to make up for it my getting ozone into my body every other way possible.
  2. Ozone insuflation… in every hole south of my mouth (Hey, I know ya’ll like when I’m honest). Like I said, gimme all the ozone!
  3. All the usual supplements. I am not taking any tinctures or supps designed to kill or break biofilms, just your usual dietary supplements and the prescription medications I “need.”
  4. All my usual detoxing.
  5. I just began seeing a Chinese Medicine doctor who works with my main LLMD. She is going to be addressing food allergy/intolerance issues using the NAET technique. I also will be completing some more testing and muscle testing with her to determine what else may be going on or what the biggest problem is (mold? parasites? Lyme? What is the first layer of the onion that needs to be addressed to get to the other layers?). I’ll keep you posted on how those appointments go, I just saw her for the first time last week.
  6. I also have been working hard on the emotional aspect of Lyme and treatment. This includes seeing a therapist (I have a great one who also has been through the Lyme tornado) and completing a session of Family Constellation therapy, which I hope to continue in the future if finances permit.
  7. I am still doing bee venom therapy but I have dropped down to once a week.
  8. I added in Cranial-Sacral therapy once a week. Although I can’t say I’ve noticed anything from it yet, I feel something there and my therapist is fantastic. I’m excited to keep working with her.
  9. Per usual, I’m working hard to try and keep my diet in check. DANG, is that hard when you feel like crap with no energy to cook and the sugar cravings are on high.

Ozone Sauna

So, that’s the gist of it. Still working hard to get my life back. And to be honest, the life I had when I was 7 years old. That’s the energy and happiness I want back. What a puzzle Lyme is, am I right?! I feel like we are missing one tiny thing and once I figure out exactly what that is, everything else will fall into place. Fingers crossed.


I wanted to share a video I made about a day in my life. I posted it on my YouTube channel and I share what a day in the life of someone with Lyme disease, who is treating holistically and alternatively, looks like:


How are you all feeling? What treatments are you doing? What have you found works for you? How do you keep your diet on track when you aren’t feeling well? Let me know, I love reading comments and hearing from all you wonderful people!



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Raw Vegan Pizza

You know those nights where you just want to eat a whole pizza by yourself? Well, now you can! Okay, it is a raw vegan pizza, maybe not quite the same as the real thing, but it’s still yummy and a healthier substitute. My dad tasted it and approved so you know it’s blog worthy when that happens!

Everything from the crust to the “cheeze” is made from scratch and although this pizza is somewhat time intensive, it’s quite easy to make. I encourage you to give it a shot the next time you want a whole pizza but don’t want the negative health consequences that come along with it.


Raw Vegan Pizza

Serves 2-4

Carrot-Bell Pepper Crust:

1 large red bell pepper

2 large carrots

1 cup ground flax seeds

1/2 cup sunflower seeds

1 tbs. fresh or dried basil

1 tbs. fresh or dried oregano

1/2 tbs. fresh or dried rosemary (more of all spices if desired or a few tbs. Italian spices)

1/4-1/2 cup water

Blend all ingredients in a high speed blender or food processor. Start with 1/4 cup water and add more if needed. You want a thicker dough like consistency, nothing too watery or runny.

Pour batter onto two dehydrator sheets (lined with teflex or parchment paper), or more if you want smaller pizzas. Spread dough out with a spatula into nice, round pizza crusts. Keep dough thick, as dehydrating will thin it out (and you don’t want cracked pizza crust!). You can spread it thinner if you want thin crust, just be careful not to spread it too thin. You can also create a slight lip around the crust to hold your toppings on.

Place in dehydrator set at 115 F for about 6-8 hours. Check crust about 4-6 hours through and flip crusts when able. Dehydrate for last 1-2 hours flipped. If you want a crunchier crust, leave in even longer.

If you don’t have a dehydrator, you can use the oven at the lowest setting (usually around 120-200F so you won’t have to leave the crust in for quite as long).

Pizza Toppings:

Mushrooms, thinly sliced

Yellow squash/zucchini, thinly sliced


Coconut aminos

While preparing your sauce and cheese, marinate your mushrooms and squash in some coconut aminos. massage aminos gently into veggies and let sit for at least 10 minutes.

Sundried Tomato and Mango Sauce:

1 cup sun dried tomatoes, soaked in warm water for at least 1 hour

1/2 a mango

1 tbs. dried basil

1 tbs. dried oregano

1 tsp. dried sage

1-2 dates, pitted

1 handful of spinach OR 1/2 a peeled zucchini

1/2-1 cup water (I used the same water the tomatoes soaked in)

Blend all ingredients in a high speed blender, starting with 1/2 cup of water. Add water as necessary to reach desired sauce consistency.

Basic Cashew Cheeze Sauce:

2 cups cashews, soaked in water for at least 1 hour

1/4-1/2 cup nutritional yeast

1-2 tbs. dried Italian herbs or fresh parsley and cilantro

2 tsp. turmeric powder

1/2 cup water

Blend all ingredients in the food processor or high speed blender (hold fresh herbs if using) until smooth. Add more water if you want a thinner cheese. I like to start with 1/4 cup nutritional yeast and then add based on taste. Some people love nooch and some hate it. If using fresh herbs, mix in chopped fresh herbs at the end of blending.



When ready to assemble your pizza, take crust and spread tomato sauce over it. Top with spinach and then the rest of your veggies evenly. Put cheeze into a plastic ziplock bag. Cut a small hole off one corner and then squeeze cheeze over your pizza. Cut into desired pieces and eat up!




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Blueberry Cups (Raw/Vegan/Paleo/NUT-FREE option)

As most of you probably already know, I can’t do life without dessert. I mean what is life without dessert? I can’t sleep without a bedtime snack. It just won’t happen. But seeing as “dessert” usually means sugar laden crap and seeing that I’m attempting to heal from illness and should be consuming no sugar or processed foods of any sort, I have to find other ways to satisfying my dessert cravings.

Eating one piece of fruit usually doesn’t cut it, I need something creative and yummy. So I came up with this recipe. It’s not super sweet, which I love (because I actually don’t like when things are overly sweet, anyway), and you can feel free to leave out the couple of tablespoons of honey/maple syrup or replace them with added coconut butter or oil.


Blueberry Cups

Makes 9 mini pies



1 cup of pitted medjool dates

1/2 cup buckwheat groats (preferably sprouted)

1/2 cup pecans (for nut-free option, use sunflower seeds or more buckwheat)

1 tsp. cinnamon

1 tsp. vanilla extract

1 tbs. coconut oil, melted

1 tbs. raw honey or maple syrup, replace with melted coconut oil if you don’t want the added sweetener


1 cup frozen blueberries, thawed

1 very ripe banana

3 tbs. coconut oil

2 tbs. coconut butter

1-2 tablespoons raw honey, maple syrup, or more coconut butter

2 tbs. agar agar

1/2 cup water

Place all crust ingredients in a food processor and pulse until it comes together and sticks like a dough (don’t over process to the point where it is super smooth).

Divide dough among muffin tin (this recipe makes about 9). There is no need to grease them or use muffin liners. Use your hands to press dough into muffin cup and about 1/2 way up the side of the cup, forming a crust.

Now, place agar agar and 1/2 cup water in a medium saucepan and bring to a boil, reduce to simmer and stir until agar agar is dissolved (about 5 minutes).

Melt coconut oil and coconut butter together over low heat (or in the dehydrator).

Blend all filling ingredients in the food processor until smooth. Pour filling into your mini crusts, dividing evenly.

Place in the fridge and let set for at least 4 hours or overnight. When ready to remove, slide a knife around the outside edge of each blueberry cup to loosen from tin. You should then easily be able to scoop them out of the muffin tin.

Store in an airtight container in the fridge for up to 5 days.






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Creamy Strawberry Vinaigrette and My Current Favorite Salad Recipe

I went a bit MIA these past couple of weeks. Life happened… Lyme happened. I needed it though. The last few months have been a really challenge, one I’m not quite understanding. And the last month was a real punch in the gut. The few months before that just compounded with a bad last month and I fell into a very deep hole. Over Easter weekend I even shut my phone and computer off completely; I needed a break from social media and technology! I’m ever so slowly crawling back out of the deep dark hole of depression and despair. The baby-ist of baby steps.

I’ll have a treatment update soon AND I’m back to social media-ing for now. I have a lot of posts planned that I hope to get up if I have the energy to write. But for now, let’s start here, with a fun, nourishing Spring salad and my latest favorite homemade dressing recipe!


Creamy Strawberry Vinaigrette 

1/2- 3/4 cup strawberries (fresh or frozen, if frozen let thaw first)

Juice from 1/2 of a large orange

Juice from 1/2 of a lemon

1 tablespoon tahini

1 tablespoon balsamic vinegar

Blend all ingredients in a blender until smooth.


My Current Favorite Salad:

Serves 1-2


1/2 head red lettuce, washed and chopped

4 cups arugula

4-6 radishes, chopped

1 small-medium yellow beet, roasted and chopped

1/2 cucumber, chopped

1-2 Mandarin oranges (optional)

Creamy strawberry vinaigrette

Combine all ingredients in a large bowl, mix, and serve!





Vegan (No-Fake Cheese) Quesadilla (Gluten-Free)

You need to make this. You need to make this right now. After you finish reading this post and how to make it, go make it!

As a vegan, I don’t endorse eating fake animal products (like fake meats and fake cheeses) as they contain a lot of processed ingredients, soy, and nasty food colorings and preservatives. AKA just because it’s vegan doesn’t mean it’s healthy! But let’s be real, quesadillas are life. Having those delicious fillings in between a crunchy tortilla… mmm mmm mmm. I was craving a quesadilla the other week but obviously didn’t want to eat a bunch of fake, health-less cheese. So I got creative. And I nailed it. Once again😉

Granted, this isn’t like your classic ooey-gooey quesadilla, but it’s a grand alternative for a vegan, healthy version.


Vegan (No-Fake Cheese) Quesadilla 

Serves 1-2


2 brown rice tortillas (or gluten free tortilla of choice, not corn)

1 large sweet potato, baked

1 cup of canned or cooked black beans (rinsed and drained)

1/2 cup thinly sliced baby mushrooms

1/2-1 small onion, diced (depending on how much onion you like)

1 cup baby spinach

Spices of choice: salt, pepper, chili pepper (my personal suggestions)

*You can add jalapeños for an extra kick

**You can also sprinkle a few tbs of nutritional yeast in your quesadilla (or add 1/4 cup to your sweet potato mash) for more of a cheesy flavor.


Saute onion and mushrooms in a pan with 1 tablespoon of water until they begin to soften.

While onions and mushrooms are cooking, scoop the flesh out of your sweet potato and mash it in a bowl with spices of choice (I personally just like salt but if you want more of a kick, add 1/2-1 tsp ground red pepper). Don’t throw away the peel! It’s packed with nutrients. I like to use it as vehicle for getting other food into my mouth.

Mash your black beans in a separate bowl.

Lay out 1 tortilla on a cutting board and spread half the sweet potato over the tortilla. Layer half your mashed black beans on one half of the tortilla then add half your onion and mushroom mixture to the same half.

Lay spinach over half the tortilla and then fold tortilla in half (folding just sweet potato side over the layered side). Press down lightly.

Slide quesadilla into a frying pan over medium heat. Cover and let cook about 3-5 minutes, until pan side down begins to brown. Using a spatula, do your best to get under the tortilla and quickly flip it. Cook uncovered for another 3-5 minutes until both sides are browned.

While first quesadilla is cooking, prep your second tortilla. Cook the same way.

When quesadilla is done, slide it out of the pan onto your cutting board and cut into 2-4 pieces.

Serve with a side of guacamole or salsa (or both) and enjoy this vegan version of an all time favorite!




I like my food with a view😉


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Pink Power Smoothie (Vegan/Paleo)

I’ve been really digging on papaya lately. Not only is it delicious if you have a perfectly ripe one (it took me a long time to learn what ripe is for papaya- when the outside gets soft and dark and it almost seems like it is going bad), but papaya is a health powerhouse! Papaya is packed with nutrients and is wonderful for your digestive system. It is anti-inflammatory and can ease pain, including menstrual cramps.

I add papaya seeds in this smoothie, which, yes, you can consume. Papaya seeds are anti-parasitic, filled with digestive enzymes, and aid in liver health.

If you don’t have access to organic papaya, be sure to buy the Mexican papaya NOT Hawaiian! Hawaiian papayas are genetically-modified.


Pink Power Smoothie (not only for the guys)

Serves 1


1 cup water

1 tsp. maca powder

1 tablespoon hemp seeds

1/2 serving vanilla Sunwarrior raw vegan protein

About 1/2 teaspoon size thumb of fresh ginger root or 1/4 tsp. ground ginger (optional, adds some spice as well as the health benefits of ginger)

10 papaya seeds

1 ripe banana

1 frozen banana

5 frozen strawberries

1 cup papaya (about 1/4 of a large)

*You can add 1 cup fresh spinach to get your greens in, as well (it just won’t be a pretty pink color ;))

Add all ingredients to your blender (I suggest a high speed blender like a Vitamix). I also suggest adding them in the order listed.

Blend for 1 minute or until everything is combined together. Add more water to reach desired consistency

Pour into a bowl or glass, top with your favorite toppings and ENJOY!


I made a thicker version with less water so it was like ice cream





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