Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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The Women’s March and Lyme Disease

I’ve posted on most of my other social media, but I’m working with Be Kind For Lyme who has teamed up with The Women’s March (next Saturday, January 21st) to help raise awareness regarding Lyme disease (along with all the other amazing things the march will be representing, specifically WOMEN’S RIGHTS!).

If you will be in DC for the march and would like to join a group of other Lymies and Women, please email me at lemonsnlyme@outlook.com.

I’m currently working to figure out HOW everyone is getting to DC and their drop off points so I can coordinate a good spot for all of us to meet. Email me asap and then I will respond with meeting spot. Hope to see you all there!

The Original Info:

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Be Kind for Lyme has partnered with @womensmarch for #equality

Link here:
https://www.womensmarch.com/partners/

The main march is in #washingtondc on January 21st.

More details on main page: https://www.womensmarch.com/

There are sister marches in other locations if you wish to participate. Link: https://www.womensmarch.com/sisters

We are coordinating with other #lymies and right now we have two groups formed.
D.C. contact @lemonsnlyme
NYC contact @3gooddeeds

This is for #equalrights as well as #healthcare #disabled #loveislove #lyme#lymediseaseawareness #lgbqt #allpeople#usafreedoms
#bekindforlyme and coordinating groups will also integrate #lymedisease awareness
This is a cause for everyone.
If you are marching in other cities listed, please contact me.

If going to DC or #NYC please use contact above for more details. 💚


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My Lyme Disease Story 

I just posted my Lyme Disease story on YouTube! I’m sorry it’s so long, I even left parts out and started to rush at the end to get it all in and not make it a movie. BUT I’ve dealt with lyme most of my life so it’s long… in the description box I did mention the times when I talk about certain issues and treatments if you’re looking for something specific. 

I get a lot of questions about my story, what I’m doing for treatment, what I’ve tried, did it work etc and so I wanted to be able to direct everyone to the video instead of typing it out all the time. I truly hope this video is helpful. 

If you want me to make more specific videos on any treatment or protocols that I mentioned in this one, just let me know! 

I so appreciate everyone’s support through this crazy disease 💚


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My Favorite Detox Baths

If you aren’t subscribed to me on Youtube, you should be. I haven’t been announcing here every time I post a video and if you don’t want to miss one, head on over to my channel and click that red subscribe button!

My Youtube is filled with tips and tricks for healing Lyme, some food stuff, and a few random videos for fun on occasion :).

I posted this video a few weeks back but wanted to make sure you all saw it. Detox baths are one of my favorite ways to, well, detox, also to relax and even help kill Lyme!

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Oven Roasted Herbed Drumsticks and Veggies (AIP/Low-Fodmap/Nightshade Free)

This is about the easiest of easiest (non-crockpot ;)) dishes and still loaded with flavor. That’s all I’m going to say about this one. Go make it!

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Oven Roasted Herbed Drumsticks and Veggies

Serves 4

Ingredients:

1 large rutabaga, peeled and chopped

2 large parsnips, peeled and chopped into rounds

2-4 carrots (any variety), chopped into rounds

Any other veggies you want to throw into the mix (I added some leftover green beans)

8 drumsticks, skin on

2 tbs. olive oil

1 tbs each: oregano, thyme, basil, rosemary

1 tsp. sea salt

Preheat oven to 375 F.

Mix the drumsticks, 1 tbs. of olive oil, all the spices, and salt to taste in a plastic bag to marinate.

Chop up your veggies while the drumsticks marinate. Toss them with the other tbs. olive oil  and tsp. of se salt in the bottom of a glass baking dish.

Lay the drumsticks on top and bake for 45-60 minutes until veggies and drumsticks are ALMOST cooked.

Turn on the broiler and broil for 5-10 minutes, until chicken skin gets crispy. Flip drumsticks over and broil another 5-10 minutes until the other side gets crispy.

Enjoy!

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Crockpot Chicken & Parsnip Soup (AIP/Low Fodmap/Nightshade Free)

It’s finally getting cold and I’m sure you’re all stressed out with the holidays, so here is an easy and warming soup to make for while you are running around holiday shopping. The crockpot makes life so much easier and sometimes makes certain foods so much tastier…

This is a thick “soup”, so feel free to a add extra broth, especially if re-heating leftovers. I like to serve it over some greens, as well, because #micronutrients.

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Crockpot Chicken & Parsnip Soup

Serves 4-6

Ingredients:

4 chicken breasts (about 1 lbs)

4 celery sticks, chopped

4 small-medium parsnips, peeled and chopped into chunks

1.5 cups bone broth

1 cup full fat coconut milk (shake the can or melt it all together in a saucepan over low heat)

1 tsp. se salt

1 tsp. dried rosemary

Throw everything into the crockpot and cook on low for 4-6 hours, until chicken is done.

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Caramelized Brussels Sprouts and Chestnuts with Butternut Squash (Paleo)

Brussels sprouts are one of my favorite vegetables. I love them combined with chestnuts! For several years, this pan roasted, caramelized brussels sprouts and chestnuts dish became a favorite on Thanksgiving. We hadn’t made it in awhile because it contains sugar and a heck of a lot of oil (so unnecessary).

This year, I decided I wanted to make some sort of butternut squash, brussels sprouts, and chestnuts dish. I was thinking about just roasting them all but then I remembered how good that old Sprouts&Chestnuts dish was and I knew I had to make a variation of that. A healthier one, of course.

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This was our Thanksgiving spread! The red bowl in the upper left corner is the b-nut, sprouts, and chestnuts dish.

This is a great dish for holidays and get togethers, but also just to make for weekly food prep. It’s so delicious, I could literally eat all of it in one sitting! It may be my all time favorite recipe…. at least when it comes to vegetables ;).

The original recipe was from Gourmet Magazine, which isn’t published anymore. This recipe is loosely based upon that recipe.

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Caramelized Brussels Sprouts and Chestnuts with Butternut Squash

Serves 6-8

Ingredients:

3 lbs. butternut squash, peeled and cubed (about 2 cups once peeled and chopped)

1 lbs. of brussels sprouts, trimmed and halved

15 ounce jar of chestnuts, rinsed

1 tbs. extra virgin olive oil

1-2 tbs. coconut oil

1/4 cup apple cider vinegar

1/4-1/2 cup bone broth

Salt to taste

Preheat oven to 400F.

Peel and chop your butternut squash. Lay out on a parchment lined baking sheet and drizzle with 1 tbs. of olive oil, a sprinkle of salt and mix. Roast for about 30 minutes, mixing half way through, until squash is soft and slightly golden.

You can roast the squash ahead of time or WHILE the squash is roasting, prepare the sprouts and chestnuts.

In a large saucepan, heat 1 tbs. of coconut oil until melted over medium heat. Add sprouts and season with salt. Cook, stirring occasionally, until golden, about 15-18 minutes. If sprouts begin to stick, you can either add the extra tbs. of coconut oil or small amounts of water to deglaze the pan.

Add the chestnuts and combine. Cook for another 20-25 minutes, stirring occasionally, until sprouts and chestnuts are tender and browned in places.

Raise heat to medium-high and add the ACV and 1/4 cup of broth.Cook for about 5 minutes, stirring occasionally, until liquid reduces. Add in the butternut squash, mixing well. If things seem dry or are sticking to pan, add the extra 1/4 cup bone broth. Cook everything together for another 5 minutes.

Serve immediately or reheats well. Store leftovers in the fridge for up to 5 days.

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Paleo Pumpkin Cheesecake with Graham Cracker Crust (AIP and Vegan option/Low Fodmap)

Dessert is my favorite part of Thanksgiving. Always has been, always will be. And it’s ALWAYS my responsibility. We (as in I) were going to make paleo pecan pie since we live in New Mexico after all (if you didn’t know, they grow pecans here so it’s kind of a thing) and we’ve also never made pecan pie for Thanksgiving before. But last minute I decided on a pumpkin cheesecake because it’s just not T-day without something pumpkin!

We’ve been making variations of cheesecakes and pumpkin desserts for years now and something just felt off about making pecan pie instead. Perhaps we will save that one for Christmas ;). But, I couldn’t let the idea of pecans slide from my mind, so I decorated this beautiful and delicious cheesecake with some!

If you want to know what we ate on Thanksgiving, you can see the menu on this Instagram post (also, while you are there, if you aren’t following me, follow me!).

My recipe is based off of these two recipes: Grazed and Enthused’s AIP Pumpkin Pie & Whole Life, Full Soul’s AIP Pumpkin Cheesecake. My recipe is also lower FODMAP and nightshade free. This recipe is not super sweet, which is what I love about it. It is quite earthy tasting. I suggest using a high quality pumpkin puree (perhaps even making your own) to get great flavor out of this dessert. You can add extra maple syrup to the filling (or drizzled on top) if you like things on the sweeter side. And it is excellent served with coconut whipped cream or coconut milk ice cream!

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*This is a MAKE AHEAD recipe, as it requires chilling for an extended period of time*

AIP Pumpkin Cheesecake with Graham Cracker Crust*

*leave pecans off the top to make autoimmune paleo protocol friendly

serves 8-16

Ingredients

Crust:

1 cup of coconut flour (or 1/2 cup coconut flour + 1/2 cup almond flour if not AIP)

2 tbs. tapioca starch

1 tsp. ground cinnamon

1/4 cup melted coconut oil

1 tbs. maple syrup

1 tbs. molasses

Filling:

1 can of pumpkin (15-ounce)

1 can full fat coconut milk (15-ounce)

1/4 cup melted coconut butter

1/4 cup maple syrup

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. sea salt

1.5 tbs. Gelatin (I use Great Lakes red can) (use agar agar for vegan version)

2 tbs. boiling water

optional-pecans

Preheat oven to 325 F.

Line a springform pan with parchment paper. I usually cut a circle for the bottom and then strips to line the sides.

Mix all dry crust ingredients together to remove any lumps. Add wet ingredients and mix until you have a sandy texture. The dough should hold together and be slightly crumbly, but not be super wet. If for any reason it is not holding together, add some hot water slowly.

Press the dough into the springform pan, spreading evenly along the bottom and up the sides about 1.5-2 inches. Pierce bottom of crust with a fork a couple of times.

Bake in the oven for 25-30 minutes, until deep golden brown and feels almost hard (it will harden once taken out of the oven).

While the crust is cooling, make the filling. Combine all the ingredients except for the gelatin and water in a food processor.

Add your gelatin and boiling water together in a small bowl and immediately whisk vigorously to combine. You need to be quick about this so that the gelatin doesn’t harden and become chunky in the water. As soon as you’ve whisked it well, add it to the food processor and make sure everything is combined well. This mixture will be very runny/watery/soupy, do not fear!

Once your crust as cooled, rub your fingers over the areas you pierced with a fork (so that your filling doesn’t run through). Then pour your filling into the crust and set in the fridge for a minimum of 6 hours but I suggest overnight. The gelatin will allow the filling to harden and set.

If you want to add pecans to the top: about 2 hours into chilling, take the pie out and press the pecans into the top of the cheesecake in your desired design. Return cheesecake to the fridge to finish setting.

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