Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


Easy Blueberry Coconut Milk Ice Cream WITHOUT an Ice Cream Maker (Paleo/Vegan/Raw)


It’s summer and who doesn’t want ice cream to cool off on a hot day?! Well I love ice cream but finding a Lyme approved version in the grocery store can be quite difficult. It is easy to find dairy free ice cream these days but to find one that isn’t loaded with sugar or fake sugar is almost impossible. I decided I wanted to make my own BUT I didn’t want to have to deal with my ice cream maker. I wanted something easy and simple. I also was craving blueberries and wanted an authentic blueberry ice cream… not ice cream with fake blueberry flavoring in it. So I figured out how to make a VERY simple ice cream and thought it was worth sharing.


1 can of chilled full fat coconut milk

1 cup of blueberries

1 tablespoon of honey, melted (optional)*

*Coconut milk is already relatively sweet and then you get the natural sugars from the blueberries but if you like your ice cream on the sweeter side the honey does just the trick without it being overboard.

First, you need to smash up your blueberries. You can do this however you like, a few options include using a fork to mash them in a bowl or put them into a ziplock bag and smash them with a jar/hammer/etc.

Now shake up your can of coconut milk and pour into a bowl. Add in your blueberries and honey if using. 

Use a hand mixer to mix everything up and get your mixture a little frothy. You only need to blend for a few minutes.

Pour into either a glass bowl or freezer safe tupperware container. Place into the freezer for 4-6 hours or until you have the desired ice cream consistency you want, taking your mixture out to mix it every 45-60 minutes. This mixing is more important towards the first half to keep any blueberry chunks from sinking to the bottom of your ice cream. If you don’t plan on eating your ice cream as soon as it reaches the perfect consistency then you will need to take the ice cream out of the freezer to soften a bit and mix before serving.


This recipe is SUPER easy and it’s nice to make in the afternoon because it is perfectly ready by after dinner… a delicious summer dessert. I’ve been enjoying mine with some fried plantains on top!



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Balsamic Grilled Kale and Romaine

If you are looking for a different, new, simple summer grilled dish then this is it! 


This past weekend my parents and I went down to our river house and celebrated a belated Father’s Day. We made a delicious dinner Saturday night on the grill that included Hawaiian Pork Skewers (a guest post from Canada Girl Eats Paleo from a while back!) and grilled kale and romaine.



1 bunch of Dino Kale

1 head of Romaine

Olive oil

Balsamic Vinegar

Get your grill ready! I used a charcoal grill on this occasion.

Kale first: Wash and dry your kale. Toss the kale lightly with some olive oil (about 1-2 tbs., you don’t need much). Next, lay the leaves of kale in an even layer over the grill and generously drizzle Balsamic over the kale leaves (trust me, Balsamic is your best friend tonight, you want to use way more then you think). Let the leaves cook for about 1-2 minutes then use tongs to flip them. Generously drizzle the Balsamic on this side of the leaves and again cook for 1-2 minutes or until the leaves start to char on the edges and the leaves look crisp. Place on a serving dish.

Romaine next: If you are using hearts of Romaine, cut them in half. If you are using a full head of Romaine, cut into quarters. Wash and dry the Romaine. You DO NOT need to coat the Romaine with olive oil. Place your Romaine on the grill and generously drizzle with Balsamic (like you did the kale). Let the Romaine cook for about 3 minutes before flipping and repeating the process. Again, pull the Romaine once it begins to crisp up and char on the parts that were touching the grill. 

Serve along some grilled meat and you’ve got a new play on boring lettuce. 



Roasted Cauliflower and Carrot Soup

This is one of the most delicious soups I’ve made! It is so easy and delectable. 



1 small head of cauliflower

2 carrots

olive oil


4 cups of bone broth (can use store bought if need or even 4 cups of filtered water, you’ll just need to spice up the soup more for more flavor)

1 tablespoon of melted coconut oil

1/4 tsp. turmeric

Preheat the oven to 400 F. Wash and chop your cauliflower and carrots into chunks. Drizzle them in olive oil and sprinkle with salt on a roasting pan. Roast veggies until soft (about 30  minutes).

Let the veggies cool some then place into your Vitamix or high speed blender. Add the broth, coconut oil, turmeric, and more salt if desired. Blend until smooth and creamy.

Serves 1-2. Can be eaten warm or cold.

Feel free to garnish! Some great ideas are sprouts, roasted pumpkin seeds, or bacon bits.

Image I simply garnished mine with chopped up green beans.

Image This soup was the perfect side to a salmon cake salad I had for lunch.