Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


AIP/Paleo Lasagna (With Sweet Potatoes)

In case you guys aren’t following me on instagram (which you should be!!!), I’ll provide a little update. I officially stopped taking anything directly for Lyme… aka no pills, no drops, no Cowden, etc. I still take some supplements and bentonite clay for mold. BUT this does not mean I have stopped fighting the Lyme. Honestly, I have no idea if my Lyme and co’s are still active or not. I’m thinking I’m more at the point where I don’t need to directly fight the Lyme anymore, but focus on rebuilding my body after all the damage it has been through.

SO, I am doing UBI treatments! This is where they remove some blood, add ozone and run it under UV light then put it back in your body. UV light is meant to kill the organisms (if there are any left in my blood) and the ozone does a whole multitude of things! It is anti-viral, improves energy, boosts immune system, increases circulation, anti-inflammatory, I COULD GO ON FOREVER! Here is a short article about UBI: http://www.oxygenhealingtherapies.com/UV_UltraViolet_Therapy.html. I wish I could post all the info they gave me at the clinic I received UBI at because they had a great compilation.


Anyway, I will keep you all posted about how this is going! Also, if you’ve been following me on IG, you’ll know I was in DC last week visiting friends (a little pre-holiday vacation since I work over the holidays). BIG NEWS, I FELT GOOD! I actually was able to spend all 3 days running around with friends ALL day and even went for a run! WHAT?! I am doing better and I’m really not having any specific symptoms mostly just steal dealing with fatigue and low energy. So really hoping the UBI does the last bit of (good) damage.

Okay, food time. Holy crap ya’ll, this recipe is AWESOME. I miss lasagna and this is fantastic. We made this AMAZING sweet potato and kale gratin for thanksgiving and I was like “hmm, I bet I could add more to this, make some tweaks and turn it into lasagna…” And I did. And it’s bomb. This recipe is adapted from: http://meatified.com/sweet-potato-gratin/


AIP Lasagna (With Sweet Potatoes)

2 medium sweet potatoes

2 green zucchini

2 yellow squash

1 bunch of kale

1.5 lbs. ground turkey

Olive oil for cooking the turkey


2 tablespoon sage

1 tablespoon basil

2 tablespoon thyme

2 tablespoons coconut butter

1 cup bone broth

1/2 cup coconut milk

2/3 cup pumpkin puree

Arrowroot starch (for thickening)

Lightly drizzle a pan with olive oil and add the ground turkey, 1 tbs. sage, 1 tbs, thyme, 1 tbs, basil, and salt to taste. Cook over medium heat until browned.

Preheat oven to 375 F.

While the meat is cooking, cut up your veggies. First, peel the sweet potato and cut into 1/8 inch thick slices. You can do this using a mandolin (the easy way) OR if you don’t have a mandolin you can do it with a knife. The easiest way is to slice one thin slice off one side of the potato then place that side down on the cutting board so you have a flat surface. Then just do your best to slice the sweet potato.


Repeat the exact same process with the zucchini/squash (peel and then slice thinly). Next, wash and de-stem your kale and roughly chop (just so it’s not one big long piece of kale but more palm size/big bite size pieces). When your ground turkey is done cooking, remove from the heat and set aside.

Get a 9×13 inch baking dish and layer the bottom with overlapping slices of sweet potato. Then add a layer of squash/zucchini, sprinkle on 1/2 of the ground turkey, and layer with kale. Repeat, finishing the top off with sweet potato slices.



Now it is time to make your sauce. Add the coconut butter and coconut milk to a saucepan over low heat. Stir until the coconut butter is melted. Then add in the pumpkin and bone broth, the remaining spices, and some salt to taste. Turn heat up to medium and cook for about 3-5 minutes until sauce thickens slightly but still pourable. If it seems too watery, stir in some arrowroot starch 1 teaspoon at a time until sauce thickens to a nice, just short of gravy-like consistency. Pour over the lasagna evenly. Bake for about 50-60 minutes or until sweet potato is easily pierced with a fork (nice and soft like when you normally cook sweet potatoes).

Cut and Serve!

Serves: 6-8






Creamy Lemon and Ginger Chicken Kale Soup

I hope you all had a wonderful Thanksgiving! I slept the whole day… literally didn’t get out of bed until 7 pm. Watched some football and went right back to sleep. Lyme+working=EXHAUSTION! It was glorious to sleep that much though.

So I’ve been super into crock pot soups lately because 1) They are mad easy, especially since I’m busy working now (OMG I’M WORKING, I HAVE LYME AND I’M BEING A SEMI REAL PERSON! I’m also insanely exhausted and I’m not even working full time…) 2) Bone broth for the win (my tummy thanks me) 3) It’s winter so stew and soup just seem like the right choice.

This soup is based off Jessica’s recipe over at AIP lifestyle just with a few tweaks. Onions and I don’t seem to get along so I switched up the base of the soup and I also added ginger and zoodles.

IMG_7668 I apologize in advance for how terrible this photo is for this soup. I get home from work late and by then there is no natural light :/.


1 LARGE rutabaga (about 2 cups chopped)

8 cups of bone broth

1/4 cup olive oil

1 rotisserie chicken, deboned

1 bunch of kale

2-3 zucchini, spiralized (I used relatively small ones)

zest of 3 lemons

2 tablespoons lemon juice

1-2 inch piece of fresh ginger, peeled  and grated (I love ginger so the more the better for me)

Salt to taste


Wash your kale, de-stem it and chop into strips. Put your kale and zoodles into a big bowl and set aside.

Saute your chopped rutabaga in a little olive oil until it starts to soften. Let cool slightly (so as not to overheat your blender) then place into a blender with 3 cups of stock and the olive oil and ginger. Blend until smooth.

Place everything EXCEPT the zoodles into the crockpot, season with salt, and set on low for 6 hours. Half way through, add the zoodles. If you are making this dish and heading out so won’t be able to add the zoodles you have two options: 1) Add the zoodles from the start but be aware things get mushy! 2) Saute the zoodles down a bit in olive oil and just mix them in once the soup is done.