Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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Crockpot Anti-Inflammatory Meatballs and Greens (AIP/Low-FODMAP)

I haven’t had any desire to blog recently (in case you hadn’t noticed). It’s nothing against you all, I just haven’t been in the space to want to do it. I plan to honor that instead of forcing myself to write, get a post up every week, and end up throwing out half-assed content onto the internet. I’ll be posting recipes on occasion when I feel like cooking and measuring and sharing, but they’ll be quick posts with just the recipe for now. I hope you can bare with me until I get my groove back ;).

Also, in case you didn’t know, I’m not vegan anymore. I returned to a paleo diet and plan to write a post on that someday. For now, if you want to know more about why I made this decision, you can check out the brief details in this Instagram post from a few weeks back.

If you aren’t following me on Instagram, I suggest you do so. I’ve remained active there and post short recipes. So if you are missing me, you can find me expressing my passion on a different social media outlet for now.

Also, I’d love to know what you all want to see on the blog. Just recipes? More updates on Lyme? Weekly, monthly, quarterly updates on Lyme treatment? Let me know in the comments.

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Crockpot Anti-Inflammatory Meatballs and Greens

Serves 4

Ingredients:

1 lbs. ground meat (lamb is one of the most anti-inflammatory and gut healing, but I used a mix of turkey and beef in this recipe)

1 heaping tablespoon fresh grated ginger root (about a 2 inch knob)

1 tsp. ground turmeric powder

1/2 large bunch of cilantro, finely chopped

1/2 tsp. pink himalayan sea salt

1/2 tsp. fresh ground pepper (omit if AIP/low-fodmap. Pepper is used to activate the effects of turmeric in the body, although I do not consume pepper at this time)

1 bunch of kale

1 bunch of rainbow chard

1/4 cup coconut aminos

2 tbs. of white sesame seeds, divided (omit if AIP)

Combine all ingredients from the meat to the pepper in a bowl and mix well. Form into 16 meatballs and place evenly along the bottom of the crockpot.

Cook meatballs for 3-4 hours on low.

While meatballs are cooking, de-rib your kale and chop or tear into large pieces. Repeat with the chard, but no need to de-rib, eat those stems!

When the meatballs have about 30 minutes left to cook, push them to one side of the crockpot then add the greens, coconut aminos, and 1 tbs. of the sesame seeds to the cleared side of the crockpot. Mix well.

Once cooked, plate the greens and top with remaining sesame seeds (more if desired) and then the meatballs.

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Perfectly Fluffy Grain-Free Pancakes

Sometimes things just work out for you. On the first try. Like these pancakes.

I was in a bad mood, symptomatic, and preparing to prep for a colonoscopy (yay, fun!) last week. All I wanted was pancakes. I wanted good pancakes. Actually, I don’t know that I cared if they were good. I just wanted something to spread Sunbutter sunflower seed butter all over. So, I had an idea in my head and I started throwing things in a bowl and the most perfectly light and fluffy pancakes that I’ve had since going grain-free 5 years ago emerged.

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Perfectly Fluffy Grain-Free Pancakes

Makes about 8 medium sized pancakes

Ingredients:

1/2 cup buckwheat flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

2 eggs

1 tbs. maple syrup

1/2 cup full fat coconut milk (the canned variety, shaken well)*

1/2 cup coconut water

1 tbs. melted coconut oil

1 tsp vanilla extract

1 tsp apple cider vinegar

*if shaking the can doesn’t de-seperate the coconut milk then pour it all in a small saucepan and heat over low heat until you’re able to mix everything well.

Mix all the dry ingredients in a medium sized bowl. Add the wet ingredients and whisk well until everything is combined (do not over mix).

Heat a frying pan over medium heat with oil or non-stick spray of choice.

Using a 1/4 cup dry measure, pour batter into the pan, cooking pancakes on medium-low to medium heat. Cook each pancake for about 2 minutes, until it starts to bubble slightly and you can see the edges begin to harden. Flip pancake and cook for another 1-2 minutes until both sides are golden brown.

Pile high and top with your favorite fresh fruit, nut butter, and/or syrup.

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PS- Do you all want more Lyme/treatment/life updates? I’m never sure whether that is useful and you want to be reading about that or if you would just prefer the food. Let me know in the comments!