Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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I know, I’ve been a bit MIA. After finals ended I fell off the face of the planet… a week of sleeping to be exact. I’ll be back soon, I just need a break from EVERYTHING.

But check out my facebook page I created for my blog here! YAY.



Amazing Paleo Brownies: Nut-free, Seed-free, Grain-free, Dairy-free, Refined Sugar-Free

Before I begin, I’d like to let everyone know that May is Lyme Disease awareness month. So PLEASE do your research and get educated, spread the word about the cause and support that Lymies need, and realize that just because someone doesn’t look sick from the outside doesn’t mean they aren’t.


It’s been finals week. TESTS TESTS TESTS. These babies are what have been getting me through! I’ve got another batch in the oven right now 😉


These aren’t super sweet, but they are chocolatey and hit the spot perfectly. They aren’t that gross, omg SUGAR filled, I’m going to feel sick later type of brownie. They satisfy the chocolate craving without making your stomach want to explode.


1/4 cup coconut flour, sifted

1/4 cup sweet potato flour, sifted (if you don’t have sweet potato flour you can use more coconut flour)

2 tbs. cocoa powder, sifted

1/2 tsp. baking soda

1/4 tsp. baking powder

pinch of salt

1 scant tablespoon of cinnamon

1 tsp. nutmeg

4 eggs at room temperature

2 tbs. coconut oil melted

3 heaping tablespoons applesauce

2 blocks of melted unsweetened baker’s chocolate

3 tbs. honey

1/3 cup boiling hot water or warmed milk of your choice

This is the baker’s chocolate I use (just cocoa, no sugar!)


Preheat oven to 350 F.

Mix dry ingredients together. Whisk in eggs. Add rest of the wet ingredients, adding the water/milk last after mixing everything else in.

Non-stickify a 9×9 glass baking dish. Pour batter in and cook for about 20 minutes, until toothpick comes out clean. Let cool completely, and if possible wait over night before cutting into them (ha, yeah, as if!). Store in an airtight container or in the freezer. They actually taste great if stored in the freezer then zapped in the microwave for 30 seconds. Top with whatever you desire (fresh berries, almond butter, bananas, chocolate chips, you get the drift).

Enjoy! 🙂




Paleo Cauliflower Taco Pie


I can’t take all the credit for this recipe. It was inspired by one of my favorite bloggers over at Things My Belly Likes and her Taco Pie creation from the other week. I was straight up going to make her recipe this past weekend but then decided I wanted a cauliflower crust and you all know I can’t resist throwing in a few modifications here and there.

Oh, but can I tell you about my weekend first?! I drove to Denver with one of my best friends to see our favorite band Air Dubai! If you follow me on instagram you would already know this (WHAT?! You don’t follow me on instagram?! Get on that sh*t now- @viciousfitness). And, if you don’t know who Air Dubai is, get on THAT sh*t now! They are AWESOME! They are a CO band and were recently signed- yay for them but boo for me because it means I’ve had to wait 2 extra months for their new cd to come out. Anyway, it was very fun because I got to spend some quality girl time with my friend (it’s usually me, her, and her bf… I love him too but sometimes ya need girl time, ya know?!). Anyway, here is a picture to show you how much fun it was…


Oh, what, front row? Yeah, we pushed our way up there. I mean, not really pushed. We’re nice people. And got there early… So we walked up there to that front row… WHAT NOW! 🙂

Then I had a phone consult with my LLMD today… I don’t want to discuss it. We’re changing my meds up again because nothings really been working. Hoping this change does something. Didn’t I just say I don’t want to talk about it? Oh well, I over-share sometimes. Sharing is nice, right? That’s what you are supposed to do… that’s what they teach you in school, that nice people are supposed to share. I shared. See.

Okay, recipe time? Yes, you want it? Okay…




1 small head of cauliflower

1/4 cup coconut flour

2 eggs

1/4 cup coconut oil, melted

1/2 tsp salt

1/4 tsp ground black pepper


1 lbs. ground beef

1 onion, chopped up real good

1 green bell pepper, chopped

2 cloves garlic, chopped

1-2 tbs. olive oil

1 16-oz can chopped/crushed tomatoes

1 tbs. paprika

1 tsp. cumin

1/4 tsp. cayenne

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 400 F.

Chop up cauliflower and place into a food processor/blender/you get the idea along with the rest of your crust ingredients. Food process that stuff real good. Grease a 9 in round baking dish, or use an extra large head of cauliflower and have to use the biggest pan you can possibly find in your cupboard like me. Take your “dough” and press it into your baking dish and up the sides. You don’t want it to be too thick (hmm.. about 1/4 inch) then poke the bottom with a fork a couple times. If you have extra dough, have no fear! Set it aside and I’ll tell you what to do later.

Bake for 15-20 minutes until starting to look cooked and every so slightly golden and delicious. Once done, take out and turn oven down to 375 F.

While your crust is cooking/cooling, let’s make your filling! Yay! So take your garlic and olive oil and heat over medium high heat in a skillet. Add your bell pepper. Cook for a few minutes before adding your onion. Add your onion and saute everything up real nice. Add your canned tomatoes. In a separate skillet, cook up your ground beef until just browned (insides should be not quite done). Mix EVERYTHING together in one skillet or large bowl and add all your spices in.


Pour mixture into your crust and spread evenly. If you had extra crust, you can crumble it on top. Place into oven for 15-20 minutes, until meat is cooked and crust is golden brown on edges.


Let cool slightly before serving. Top with chopped tomatoes, cheese (if you roll that way), some tomato sauce, hot sauce, and/or whatever other crazy taco toppings you like!






I served mine along side a salad because I love veggies. No, actually, I do. Can’t get enough… gotsta get my salad and greens in!


Single-Serving Lemon Coconut Flaxseed Pancakes



Let’s just get right to the recipe.


Follow my recipe for single-serving banana coconut flaxseed pancakes

But add-

1/2-1 tbs. unsweetened shredded coconut

scant 1 tbs. of lemon juice

To make them like lemon-poppyseed, add 1/2 tbs. of chia or poppy seeds

Be sure to serve topped with some coconut oil, almond or sunflower seed butter, and fresh or frozen berries. These extras really make the pancakes! 

Easy peasy. Enjoy 🙂



Well that was easy. Have a wonderful weekend!