Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Creamy Cauliflower Sauce with Coodles (Vegan/Paleo)

This is a healthier, vegan version of your classic creamy white sauce. Packed with veggies and served over cucumber noodles, it’s the perfect lunch or light dinner. I tested it over three different types of noodles for you all to find the perfect combo. Although this sauce can be served over any type of noodle, I thought it meshed perfectly with the light, cool taste of cucumber.


Sweet potato noodles – cucumber noodles – yellow squash noodles


Cucumber wins

Creamy Cauliflower Noodles with Coodles

Serves 4


1 small head of cauliflower (about 2 cups chopped)

1/4 cup hemp seeds

2 tbs. lemon juice

1 tbs. nutritional yeast

1/2 tsp. salt

1 clove garlic (optional- adds a little kick)

3/4-1 cup water

4-6 cucumbers, spiralized (or shredded into noodles)


Chop cauliflower so you have just the florets and steam until soft.

Blend all ingredients and 3/4 cup of water in a blender or food processor. Add more water if needed to reach desired consistency.

Mix with cucumber noodles (coodles) and serve over a bed of spinach.





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Vegan Green Curry (Low-Fat/AIP)

Me: “I could eat curry forever! It is soooo good!”

Mom: “You mean you could eat it for the next two weeks straight until you become completely sick of it.”

Me: “No, there are so many options. Green curry, red curry, yellow curry…”

Mom: “Mhm…”

I have a bad habit of becoming obsessed with a food/meal and only eating that until I never want to see that food ever again in my life. But curry? How can you get sick of it? I’m not even a spicy person yet I can’t get enough of it lately. I’ve been on a green curry kick as of late, but every variety of curry is a star in my book.

This recipe calls for coconut milk and I used my Homemade Coconut Mylk. I recently posted my very first video on YouTube and it’s a quick and easy tutorial on how to make your own, chemical/additive/stabilizer-free coconut mylk. First of all, it would mean the world to me if you could head on over and and watch it, like it, and subscribe to my channel. And please let me know what types of videos you would like to see (more recipe tutorials, what I eat videos, anything!). Second of all, I highly recommend giving the recipe a shot because 1) it’s delicious, 2) it’s chemical free unlike the store-bought varieties, and 3) it’s perfect in this recipe!


Vegan Green Curry

Serves 4


1-2 tbs. fresh grated ginger (depending on how much you like that ginger kick)

2 tbs. green curry paste (will be spicy, reduce if not a huge spicy fan)

1 tbs. coconut aminos

3 large carrots (I used a mix of purple and orange)

2 stalks of broccoli florets, chopped

2 yellow squash, cut into rounds and then cut in half

2 small baby bok choy, chopped into bite sized pieces

1 cup vegetable broth

1 cup homemade coconut milk or canned coconut milk (low fat or full fat, whichever you prefer)

1/4 tsp. turmeric powder

4 green onions, chopped

salt to taste

First things first, prep all your ingredients. Have everything chopped, grated, and ready to go.

Heat 1 tbs. of water over medium-high heat in a large saucepan with high sides. Add the grated ginger and cook for about 1 minute until it becomes fragrant.

Reduce heat to medium and add the green curry paste. Cook for another 1-2 minutes to warm curry and allow it to become fragrant, as well.

Add the carrots and cook for 3 minutes, covered. Add a couple tablespoons of water if the carrots begin to stick. Then add the broccoli, 1/4 cup of vegetable broth, and coconut aminos. Cook for about 3 more minutes, covered, until broccoli and carrots begin to soften. Add yellow squash and cook for another 3-5 minutes until squash begins to soften.

Add the bok choy, remaining veggie broth, coconut milk, turmeric powder, and salt to taste (add about 1/4 tsp at this point).

Stir well. Bring to a slight boil then reduce to simmer, stirring occasionally, and let cook until bok choy softens and all veggies are cooked through (another 5-7 minutes).

Stir in the the green onions and allow them to absorb the flavors before serving. Add more salt if desired.

Serve over rice or noodles and enjoy!



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Sweet Red Lentil Chili

Since going plant-based I’ve discovered a deep love for red lentils. I make them on the regular, sometimes just plain to eat, but sometimes in delicious recipes like this one.

Posts haven’t been as regular since I’ve been busy traveling for grad school interviews but I’m back at the end of the week and hoping to get back on track with posting then. I’m also planning on starting a YouTube channel (eek!) so keep a look out for that!


Sweet Red Lentil Chili

serves 4


1 tsp. coconut oil

1 small onion, diced

2 cups red lentils

1 large beet, chopped (about 2 cups)

4 large carrots, chopped (about 1.5 cups)

1 medium sweet potato

4 cups of vegetable broth

1 teaspoon salt

1 teaspoon cumin

1/4 tsp. basil

1/2 teaspoon red chili powder

1/2-1 tsp red pepper flakes (depending on how much spice you want to add)

Cilantro, to garnish (optional)

Lime, to garnish (necessary)

Heat your coconut oil over medium-high heat in a large saucepan/medium soup pan. Add your onion and sauté until translucent.

While your onion is sautéing, rinse your red lentils and make sure all of your other veggies are chopped.

Add the beets and carrots to the onion and cook, stirring occasionally, for about 5-7 minutes until they are coated with the onion/oil and start to cook.

Add the remaining ingredients except for the cilantro and lime. Stir well, cover, and bring to a boil. Once boiling, reduce to a simmer and cook for 35-45 minutes, until veggies and lentils are softened and most of the water has been absorbed by the lentils.

Serve garnished with chopped cilantro and a squeeze of fresh lime.

I think this chili tastes even better the next day, so don’t be afraid of leftovers or to make a double batch for the week!