Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Blueberry Kale Protein Smoothie (AIP/Paleo)

Summer is on its way and things are heating up so you know what that means… refreshing, delicious smoothies! They are so easy to whip up and take on the go for breakfast or make a filling afternoon snack if you’ve been running around outside all day. I don’t like when smoothies are super sweet and filled with TONS of fruit, it’s like sugar overload. I also like to add some greens in there, too, to boost the nutrient content and help get my veggies in for the day. This smoothie ticks all the boxes: delicious, nutrient filled, protein boost, and delicious (did I already mention that? ;)).

I was asked by Daily Burn to share my favorite smoothie recipe as part of their #ShowUsYourSmoothie campaign. They offer an awesome protein called Fuel-6 which is gluten-free and vegan (yay, no whey! Ugh, so hard to find good, vegan protein powders). I’ll be honest, I have not tried Fuel-6 (and I am not being paid to endorse their product) but I’m excited to get my hands on some and give it a whirl in this smoothie!


Blueberry Kale Protein Smoothie

serves 1


1 leaf of kale, stripped (about 1 cup)

1/2 frozen banana

3/4 cup frozen blueberries (or mixed berries)

1 tablespoon Great Lakes Gelatin + 1/2 scoop protein powder of choice OR 1 scoop protein powder

1 tsp. Maca powder

2 tablespoons full fat coconut milk

1 tablespoon chia seeds

about 1/2-1 cup water/coconut water/milk of choice (enough to get the blender running  and things smooth to desired consistency(

Blend everything together in a high speed blender. You can drink as is or pour into a bowl and and top with granola or desired toppings. If you let it sit for a moment, the chia seeds will cause the smoothie to gel a bit which makes it thicker and slightly more like a pudding. I love it this way because I can top it with lots of tasty treats (my favorites include hemp seeds, sunflower seeds, shredded coconut, and/or homemade paleo granola) and eat it with a spoon!





Sage-Thyme Sliders (AIP/Paleo)

These little burgers pack a flavor punch! And I love it. Sometimes all I want is for my burger to have some spice flavor and this did just the trick. They are super simple and fun to serve up on mini sweet potato “buns.” IMG_8957

Sage-Thyme Sliders

serves 4


1 lbs. ground beef

3 tbs. chopped fresh sage leaves

3/4 tbs. stripped and chopped fresh thyme

1/4 tsp. salt

Preheat oven to 350 F and line a baking sheet with parchment paper.

Combine all ingredients in a bowl and mix well.

Divide meat into 4 portions. Then divide each fourth into 2-3 portions (depending on how many/little you want the burgers to be). Take each portion and roll into a ball then flatten onto the baking sheet to form a small patty.

Bake for 20 minutes.

If you’d like to serve these up on some sweet potato buns then just peel (optional) a sweet potato and cut cross-wise into desired thickness for your buns. Place on a baking sheet lined with parchment paper and bake at 400 F for 30-35 minutes. IMG_8831

Mmm… up close

Mmm… up close and personal



LDI + Gingered Cabbage (AIP)

Two weeks ago I had my first shot of Low-Dose Immunotherapy (LDI) for Lyme disease. When I posted the picture below on Instagram and Facebook, I got a huge response. Many people wanted to learn more and although I emailed many people with details, I figured I’d post about it, as well. LDI itself isn’t new but the us of it for Lyme is. I am not an expert on the topic but I will share what I do know. 11050173_805500209498155_4190632989240467067_n

LDI for Lyme specifically was really developed by Dr. Ty Vincent in Alaska (http://www.mat-suim.com/index.cfm/fuseaction/site.physicians/action/dtl/phys/99801759.cfm). He’s had over a 90% success rating in treating/improving Lyme patients. LDI is basically a way to desensitize the immune system to keep it from over-reacting. The idea is that our chronic symptoms (especially after years of treatment) are caused by our immune systems still reacting to the bugs even if they are gone or back in hiding. Our bodies basically just keep attacking ourselves so we still feel sick. LDI combines beta glucuronidase (an enzyme) with Lyme (and co-infection) antigens to help our immune systems build back tolerance. I think LDI is based off the idea that chronic Lyme would be treated as an autoimmune condition. I found this to be a really good article about LDI for Lyme: https://www.specialtynaturalmedicine.com/lyme-disease-ldi/. Dr. Schrader is also another well known doc for using LDA/LDI therapy but for all sorts of diseases and reactions. He is based here in Santa Fe and does some awesome work. He has recently added LDI for Lyme to his repertoire of what he treats.
The way I think of it is that LDI is like an allergy shot for Lyme- it helps boost and calm your immune system at the same time. The doses given are SUPER small so it’s almost like a vaccine… your body learns to handle the Lyme in VERY TINY doses so it can build up the correct tolerance. LDI is extremely safe since the doses administered are SO SMALL! Unlike traditional allergy shots which can cause a severe reaction in a small amount of people who are extremely allergic. LDI is administered in one of two ways, either under the tongue or by a tiny shot under you skin (similar to a B12 shot). I am receiving the skin shots.
Dr. Vincent works with people all over the country and will ship you the treatment. The cost of LDI is so cheap compared to a majority of Lyme treatments and it is very promising. I will keep you all posted but so far I have not felt any positive effects from the LDI. You can only receive a shot every 7 weeks and it can take up to 6 months to find the correct dosage for you (thus taking 6-12 months to really benefit, although many people do benefit after the first few shots if you get the dosage right). I did herx after my first shot which was at a low dose so fingers crossed!
I also finally have a new recipe for you all! I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. Okay, you get the idea. But if you are as obsessed with ginger as I am then you’ll love this recipe, too. Ginger is a fantastic food (I pretty much consider it a food group ha!) with some amazing anti-inflammatory benefits, it’s also great for stomach upset and GI distress as well as improving nutrient absorption, it stimulates circulation, it can also help boost your immune system. Now do you see why I love ginger so much? I mean besides the fact that it tastes fantastic, too!
Gingered Cabbage
Serves 4-6
1 medium green cabbage, chopped
1 tbs. coconut oil
2 tbs. fresh ginger, peeled and grated
1/3 cup bone broth
1/2 tbs. ground ginger
1 tbs. coconut aminos
Chia seeds (optional)
Heat coconut oil over medium heat in a large skillet until melted. Add fresh ginger and sauté for about 1 minute.
Add cabbage and cook stirring frequently for 3-4 minutes.
While cabbage is cooking, whisk bone broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut a minutes together. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage beings to soften.
Serve sprinkled with chia seeds on top!
(I want to apologize for the layout of this post, WordPress is acting up and I can’t separate paragraphs! Grr)