Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


Thanksgiving Face Stuffing


Turkey! My dad made it, don’t ask me.


Cranberry sauce with orange and star anise. I don’t really like cranberry sauce (too much sugar!) but this was pretty good. I only tasted it because there was a lot of sugar in it.


Grilled Kale and Radicchio with an orange sauce and toasted almonds. Not my fav… I’m not a huge fan of kale when it is crispy, I like it when it is sauted and soft.


The BEST stuffing ever! I hate stuffing but this I couldn’t stop eating. Not fully paleo, as it was made with cornbread. But, I love cornbread! We made a completely gluten free/flour free cornbread. This stuffing was cornbread, butternut squash, and sausage. To die for.


One of my all time favorite t-giving recipes, sautéed Brussels sprouts with chestnuts.


This was a baked sweet potato casserole wit this amazing sauce/dressing and chopped nuts on top.



And dessert! I made a paleo pecan pie and a cinnamon pear ice cream (paleo-made with coconut milk). Here is the recipe for the pie: http://paleospirit.com/2011/paleo-pecan-pie-tart/

Thanksgiving was amazingly good this year. Great company and DELICIOUS food. One of the best meals I think we’ve ever made, although my mom and I start Thanksgiving planning about a month in advance so it’s always delicious. If you want any of the recipes just let me know and I’ll be happy to share them. I don’t have all of them with me/online so I didn’t post all the recipes. I hope you all had great Thanksgiving’s, as well!



LLMD Appointment

Back in the city and it feels good!

I flew back home on Saturday evening and have been getting lots of sleep and relaxation. It feels wonderful. Minus today when I had to get up an ungodly hour to fight rush hour traffic and get to an early morning appointment with my LLMD. Yuck. BUT, my appointment went well.

She said I’m doing good, we upped the Mepron and Bactrim doses and adjusted my thyroid dose (specifically the T4… I get a compounded T3/T4 from an apothecary since many common thyroid medications contain gluten). She also told me to get a pelvic ultra-sound since I’ve been having some… girl problems… to put that lightly. So off to see the you-know-what doctor very soon.

She is also starting my on Flagyll. I’ve had stomach issues for YEARS (8 now?) and it hasn’t necessarily gotten better. I’ve had three parasites before, which we thought we had gotten rid of. We’re doing some testing to see if we can identify any. But she is starting me on the Flagyll to try and kill anything off that might be there. I’m all for that, I hate getting so bloated it looks like I’m pregnant when I eat. My friends actually have a name for my stomach when it does that (and gets hard as a rock too!)- they call it the Victoria Stomach and freak out when it happens (as in run away and tell me not to get close because it’s weird and freaky…. love you to, Ammie!)

I felt good about this appointment. Normally it sort of just feels like she is throwing medications at me with no rhyme or reason. I understand that with Lyme it is all trial and error but today it just felt she acknowledged the different co-infections and why she was doing everything she was doing. She was going to start me on A-Bart but decided to hold off until we see how I respond to the Mepron dosage and Bactrim and everything else. She knew it was a lot and wants to hold off until we add even more. I’m happy about that because it is starting to feel extremely overwhelming with all the pills and drops and liquids I am taking. But I’m happy she acknowledged that co-infection and that we will get there.

Overall, descent appointment. I then came home and proceeded to nap. Then I baked a pecan pie for thanksgiving… and ate a large majority of batter. Then napped some more :). Good day.


Don’t worry, I’ll be posting about everything we make for this holiday. If you are America- Happy Thanksgiving, I hope you all have a wonderful holiday! If you aren’t American… I hope you are having a wonderful week :)!

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Fitness Tip: Protein?

Well, I haven’t done a fitness related post in a while. Sometimes I just don’t know what to post about besides a workout I’ve done. Pretty boring. So here goes with something I’m hoping is a bit more interesting…

“Your last bicep curl of the day should be your protein shake to your mouth” -My Exercise Physiology professor.

I’m taking an exercise phys. class this semester and it is hard as you know what! Oh man, I’m gonna fail and die. BUT I’m definitely learning a lot.

So, I feel like most of us, especially me, understand that protein is important for building muscle. We always see all those big buff dudes downing their giant protein shakes while they are walking out of the gym!

Even if you are not trying to get huge, it is still important to refuel with protein post workout. We break down protein at a faster rate then we make it, and this breakdown increases even more with exercise. So we have an overall net protein loss, but you can prevent that by eating (or drinking) protein post workout.

Breakdown of protein is bad as it is basically your body eating your muscle and it will become apparent- decreased muscle mass, weakness, you get the idea.

Here is the catch…. studies showing that eating/drinking protein immediately post workout vs. later (2 hours) improves muscle cross-sectional area have been done on older males. Studies done on younger people (20’s), doesn’t necessarily show this. So if you are an older man, drink/eat up RIGHT after you hit the iron. If your younger, well, does it matter? More research needs to be done. Nevertheless, working out actually allows your muscles to be more receptive to protein uptake and flooding your blood stream with amino acids tells your body it’s okay, you’ve got plenty, to start using it to build muscle. Working out, endurance or lifting, requires an increased protein uptake because you break it down pretty darn fast.

Another thing, Carbohydrates Spare Protein. This means that eating a low carb diet actually increases your protein breakdown in your body…. Okay, so you all know I eat pretty paleo and I’m honestly not sure how this all fits in with that yet. I want to do some more research on it. My exercise physiology professor refuses to discuss the topic with me because he apparently has very strong opinions (against it).

This was a general, trying to make it easily understandable to the average person post about protein and it is obviously much more scientific. I can refer you to articles/studies if you are interested. I think my next fitness post will be about Fat. YAY FAT!

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The Current Concoction

1. Mepron

2. Plaquenil

3. Biaxin

4. Duricef

5. Bactrim


I’m also taking drops of A-BAB, although thats not a direct antibiotic. I decided to post about the current antibiotics I’m on because 1. It’s ridiculous! and 2. I’m curious about if any of you other Lymies have been on or are on any of these and how you have responded? I know everyone is different, I’m just curious.

Another question for all you Lyme people… So throughout my Lyme research I’ve heard/seen the term biofilms. Although, I generally get too tired to read about all the science-y stuff because looking at a screen for too long gives me a massive headache (although I can blog no problem of course 😉 ). My doctor hasn’t mentioned directly anything about biofilms and I was wondering if any of you could provide me with more information?

Although I don’t currently have a new recipe for you, I just tried PaleoPDX’s pumpkin banana spice cookies. Yum :)!


Roasted Brussels Sprouts, Butternut Squash, and Quinoa “Salad” (With Optional Bacon Addition)



I called it a salad because I don’t know what else to call it. Anyway, this turned out mighty fine and I’ve enjoyed it all week- it makes a ton!

Read the whole recipe before beginning! You will be doing things while other things are cooking so make sure you read ahead to know what the next step is so this doesn’t take you 5 extra hours.


1 cup quinoa (dry- just cook it up makes like a bajillion cups cooked)

1 butternut squash

Brussels sprouts (Okay, I suck, I didn’t weight this out before I just bought a bunch in bulk and cooked them all. It was about a whole pans worth once they were cut in half and placed on a cookie sheet to roast… maybe 2 lbs? That seems like a lot…)

1 cup pumpkin seeds (or more if you love pumpkin seeds)

Salt and pepper to taste

olive oil

1 pack of Turkey bacon (optional)


Preheat oven to 400 F. 

Peel and chop your butternut squash up into cubes. Place in a bowl and mix with 1 tbs. olive oil and salt to taste. Lay squash out on a baking sheet in one even layer (may need 2 sheets) and roast for ~20 minutes until soft and cooked through.

While your butternut squash is roasting, take your brussels sprouts and cut them in halves or quarters and mix in a bowl with ~1 tbs. olive oil and salt and pepper. Lay these bad boys out on a baking sheet and roast for about 20 minutes too. Until soft and easily pierce-able with a fork plus taste good:).

If you are awesome and have a giant oven and lots of baking sheets, feel free to roast everything at once.

While your brussels sprouts are roasting, cook your quinoa according to package directions. Or, if you buy it in bulk like me, mix your 1 cup with 2 cups of water and bring to a boil. Reduce to simmer for about 15-20 minutes until all the water is absorbed. Add some salt (lots of salt) and pepper.

OKAY, one last roasting needs to occur! Turn your oven down to 300 F.

Take your pumpkin seeds and mix them with 1 tbs. olive oil and salt to taste. Spread them out on baking sheet to cook for about 10-15 minutes, watching closely so they don’t burn. You want them to be golden and yummy smelling, not burnt smelling.

If you are using bacon this would be the time to cook it up. I think turkey bacon tastes best in this recipe, maybe because I prefer turkey bacon over regular bacon, but your choice. Once cooked, chop it up.

Alrighty, now mix your quinoa and vegetables and turkey bacon in a GIANT bowl. Mix really well and add more salt to taste. Serve in a bowl and sprinkle with your roasted pumpkin seeds.

Bulk meal to the max! Store in an airtight container in the fridge 🙂

And now for some photo spam.








Pumpkin Pie Muffins (Paleo, Nut-free, Sugar- free)


Why are they pumpkin PIE muffins and not just pumpkin muffins? Because they have a crust. They are like mini pumpkin pies… but muffins. The filling is pumpkin but they cook up like muffins. Okay? So Pumpkin Pie Muffins. Go make these now. After you read the recipe, of course.




6 dates (pitted)

1/3 cup pumpkin seeds

1 egg

1/2 tsp. vanilla extract

1 teaspoon cinnamon

2 tbs. coconut flour

Muffin Filling-

3/4 cup pumpkin seeds

2 tablespoons coconut flour

2 eggs

1 cup pure pumpkin

2 tbs. coconut oil

6-8 dates

1 tbs. cinnamon

1 tbs. ground ginger

3/4 tbs. nutmeg

1 teaspoon vanilla

3 tbs. applesauce

1/2 tsp. baking powder

1/2 teaspoon baking soda (don’t ask why I keep switching between tsp./tbs. and spelling it out)

First, we gotta roast up your pumpkin seeds!

Preheat oven to 300 F.

Take all your pumpkin seeds (1/3 + 3/4 cup… JUST DO 2 CUPS! You’ll need the extra’s for my next recipe, anyway) and mix in a bowl with 1 tbs. of olive oil and sprinkle with some salt (maybe 1/2 tsp worth? I just sprinkle till things look good…).

Spread pumpkin seeds out on a cookie tray and place in oven until starting to golden (usually about 10-15 minutes, watch them closely so they don’t burn!). Take out and let cool for a few minutes.

Turn oven up to 350 F.

Now we need to deal with the dates.

Bring some water to a boil and throw in your dates (all of them….so like 15?) for a minute. Drain water and you’ll have easier dates to work with 🙂

To make crust:Take 1/3 cup of your roasted pumpkin seeds and process in food processor until ground up like a fine flour.

Take 6 dates and cut them up (don’t need to be finely chopped just some chunks), now add them to the food processor along with the rest of your crust ingredients. Process everything together. It should all stick together and be relatively smooth, but, you know, pie-crusty.

To make your filling: Take your other 3/4 c. of pumpkin seeds and process in food processor like you did before. Add your dates and process. Now add everything else in and process until smooth and delicious. It tastes delicious, be careful not to eat all the batter.

Time to get messsssy! Okay, not that messsssy, but you gotsta use your hands (yes I know, gotSta, the “s” was supposed to be there).

Grease your muffin tin well with non-stick spray, olive oil, or butter (whatever you like to do for that greasing part)… or you could probably use liners :).

Now take your “crust” mixture and divide it up into the 12 muffin holes of your tin, to make sure you have an even amount of crust for each of your 12 muffins. Now, flatten out the crust on the bottom of the tin spreading i t up the sides a little, like you do when you make a pie crust, these are just mini pies.

Once you have done that, take your “filling” mixture and divide evenly among the 12 muffin crusts.

Bake in oven for 25-35 minutes or until muffins are golden brown and a toothpick comes out clean.

Let cool completely then serve with sautéed apples, pumpkin ice cream, or just plain old vanilla ice cream (I’ve been eating So Delicious Coconut Milk ice cream Vanilla Bean flavor thanks to a lovely reader over at Composting Words who mentioned this brand… she said mixing it with pumpkin pie spices and pure pumpkin tasted awesome and it DOES taste awesome! Do that now too and serve it up with these! Apparently they make a sugar free version of the ice cream too, but they don’t sell that at my grocery store so I got the normal which is sweetened with agave syrup)


Ta-Da! Look at those delicious muffins…


Perfectly cooked insides, do you see that crust on the bottom? (Of course I taste tested as soon as they came out of the oven! I’m terrible at the wait-until-cool-part, where is the fun in that?)




Yammit! Energy Cookies


Yammit? What’s that? It is basically dried sweet potato…. before you say weird you should try it! My aunt sent me a tub of it a few weeks ago, it’s almost gone. It’s soooo good! I eat it plain, sprinkle it on everything, and you can make cookies out of it 🙂


Jay Robb’s Yammit


It’s just little flakes. You can eat some for extra energy, although I’ve been consuming it dangerously large amounts!

So there is a recipe for cookies on the back which I modified and here it is:


1/2 cup coconut flour

1.5 cups Yammit! Energy Nuggets

2 tsp. pumpkin pie spice

1 tsp. baking powder

2 tbs. flax seeds

Chocolate chips (optional- as many as want)

1.5 cups water or milk of choice

1/3 cup olive or coconut oil (i used olive)

2 eggs plus 1 egg white

Preheat oven to 375 F.

Mix dry ingredients together in a bowl. Mix wet ingredients together in a separate bowl then combine wet and dry.

Grease a cookie sheet and put 1 tablespoon fulls of dough on sheet. Tap the pan on the counter to flatten out the cookies (trust me, you need to do this). Cook for 15-20 minutes or until golden brown.