Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


The First Week

It has officially been a week since I got my picc line placed for IV antibiotic treatment for Lyme disease. I was scared out of my mind to get it in, but now that it is there I have adjusted pretty well.



I had to go to the hospital to get the line placed, but my nurses were amazing and so nice! The one putting my line in made me laugh the whole time (through all my tears). My arm was really sore for the first few days and I slept a ton for the first couple days, too. I do daily infusions which only take about 30 minutes total- so not a total day sucker, which is great (silver linings here people!). 

My mom and aunt flew out to be with me for the first week and I can’t thank them enough! It was so helpful to have them around. My mom helped me with infusions and wrote up a whole sheet of directions so I can just look at that to do the infusions. It’s posted right on my fridge! They also cooked up probably 3 weeks worth of meals for me so I don’t have to stress about that as I adjust to the picc line and if I have some herx reactions. They made my meatloaf recipe, a paleo lasagna (more like a paleo hash since I don’t eat cheese so things didn’t stick together well), and stuffed peppers (I’ll be posting that simple recipe soon). They also made paleo zucchini bread from a recipe I found online. That recipe needs some tweeking so I’m hoping to make it again at some point myself and I’ll post that if it turns out good.

Don’t worry, I won’t stop posting just because I have food made for me already. I’m still planning out a few recipes (baked goods!) I’d like to try when I have time and energy. And i will keep you all posted Lyme-wise, as well.

Bear with me through this hectic time!

But, I want to hear from you! How are things going in your life? What is some experience you’ve really struggled with going through?




Crock Pot Stuffed Collard Greens



So my best friend is doing some part time work on a farm this summer. Last week she got to bring home a bunch of veggies- including GIANT collard greens leaves. She was going out of town for the week so guess who got the collard greens?! THIS GIRL! I was super excited. At first I didn’t know what to do with them, just make a hash of some sort, but then I was like “NO, THESE ARE HUGE! I’M MAKING STUFFED COLLARD GREENS!” Plus things have been crazy around here preparing for IV so I wanted something easy… hello crock pot! Put my food in and off I go with my day.

These are easy and perfect for the Lyme diet. You’ve got your greens which help with cleansing plus lots of nutrients, some extra veggies, protein, and includes turmeric which is a natural anti inflammatory.



Look how giant those leaves are! Literally, the length of my arm!


1 lb. ground turkey (or meat of your choice)

1 onion, chopped up

1/2 head of cauliflower

4-5 giant collard greens leaves (you could probably get big ones at your local farmers market, if not just get a bunch of small ones and make more)

1 egg

20-oz. can crushed tomatoes

2 tbs. basil

1/2 tbs. tumeric

1 tbs. cumin

Salt and pepper to taste


Get your crock pot out and ready to go!

First, cut up your cauliflower and throw it in a blender or food processor to make cauliflower rice. Throw that in a bowl with the meat, onion, egg, and spices. Mix well. Add in about 1/2- 1/3 of your crushed tomatoes (start with half then add more if mixture isn’t too watery and falling apart). 

Wash your collard greens and cut off the long stems if necessary. DON’T throw away the stems, though! They are edible and we will use them.

Take a collard greens leaf and lay it flat, scoop a good portion of your meat mixture and place it in the leaf. Roll the leaf up around the meat mixture and place it in the crock pot. Repeat with remaining leaves.

If you still have the stems, slice them so they are thin and place in the crock pot. Pour the remaining crushed tomatoes on top of everything in the crock pot. Set on low for 4 hours.





1 Comment

Guest Post: Hawaiian Pork Skewers from Canada Girl Eats Paleo

I am SO ecstatic to be bringing you guys a guest post from Sam over at Canada Girl Eats Paleo! This is the first guest post I’ve had on my blog and with things being crazy due to the IV going in soon I haven’t had much time to blog or cook. Sam jumped right in when I asked if she’d do a guest post for me, though.

Her blog is awesome, so you should all go check it out! Once she decided to go paleo she went at it head first. It seems like she really transformed her life into a much more primal/paleo/natural way- from food to skin care to overall health and exercise. It’s been really impressive following her journey.

She’s been an inspiration and motivation for me, as well. Now, without further ado here is a delicious recipe from Sam that I CANNOT wait to try!


Hello lovely Lemons ‘N Lyme readers! How are you today? I am fabulous because I get to take over Victoria’s Blog for the day…muahahaha!

In case you don’t know me, my name is Sam and I blog over at canadagirleatspaleo.com. I am currently going to school studying Natural Nutrition, and I love sharing my knowledge, delicious recipes, and what it’s like being 22 and a health freak in an environment that is totally the opposite of that. If that sounds good to you, come check me out!

As you probably all know, Victoria is off going through some pretty brutal treatment for her lyme right now so I agreed to come in here and keep you all entertained! Everyone wish her well!!! Did you do it? Did you? OKAY! Now let’s get to the good stuff…FOOD!

 I know Victoria has access to a grill, so I bet she could use that, but I unfortunately I live in an apartment so I don’t have that luxury. But, have no fear fellow non-grillers, we can still eat meat on a stick!

 I’ve done this before with steak, and it is great, but I had a spark of inspiration the other day. Have you ever tried grilled pineapple? It’s AMAZING! So I wanted to take grilled pineapple, and mix it with all of us paleo people’s favourite: meat.

 Pineapple and Pork go great together. If you disagree, well, that is your prerogative. Personally, I am a HUGE fan of sweet and savoury combinations and this one is good. I’m not going to lie…I ate it all, in 1 day. 3 pork chops, in mah belly in a matter of hours. They were just that good. Maybe its because everything tastes better on a stick, but I doubt it.


3 pork chops, roughly 1lb, cubed

1 c chopped pineapple

1 red or green pepper

2 tbsp white wine vinegar

1/2 tsp each: Ginger, garlic, salt, pepper, kelp

1 – 2 tbsp olive oil

Wooden Skewers!


  1. Soak Wooden Skewers for 30 mins prior to using. I recommend soaking them as the pork marinates.
  2. Marinate the pork in the vinegar and spices for 1 hour.
  3. Preheat oven to broil, and in the meantime skewer pork, pineapple, and pepper alternating back and forth.
  4. Lay them out on a baking sheet covered in parchment paper. Drizzle lightly with olive oil.
  5. Bake for 10 mins, flip, and bake another 10 mins. Remove from the oven and you are DONE!



I hope you guys enjoy this recipe! It is simple and delicious and perfect for summer, and I am SURE you can use a regular grill instead of an oven for this. It might even taste better that way, who knows. If you want more tasty treats, check me out at Canadagirleatspaleo.com. It’s been super fun invading Victorias blog, maybe she will return the favour and come step onto my turf sometime in the future! Until then, ADIOS!