Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Everything Free, Not Quite Jerk, Crockpot Paleo “Jerk Chicken” (Low-Fodmap, AIP)

I had this really random craving for jerk chicken the other week. Not that I’ve had jerk chicken… actually, I’m pretty sure I’ve never had jerk chicken in my life. But, I was reading blogs, as I do, and came across a recipe for it and suddenly wanted it on my plate. Of course, jerk chicken is filled with all the things I can’t eat (hello wild spices!). So I decided to go on a mission to figure out how to make it paleo, Victoria-diet friendly.


Whether you want to call this Jerk Chicken or not (I’ll admit, it’s missing a bit of that Jerk-flavor), it tastes really good and you should make it.


Everything-Free, Not Quite Jerk, Crockpot Paleo “Jerk Chicken”

Serves 4


A combination of chicken, I used 2 large breasts (skin on) and 4 drumsticks. But any combo of breasts, thighs, and/or drumsticks work, SKIN ON.

1 tbs. extra virgin olive oil

1 tbs. Lime juice

1 tbs. thyme

1/2 tsp. sea salt

1 tbs. molasses

1 tbs. ground ginger

1/2 tsp. ground turmeric

1 bay leaf

1 tbs. arrowroot starch

Combine all ingredients except for the chicken, bay leaf, and arrowroot starch into a bowl and mix well. Add chicken, sauce, and bay leaf to crockpot and cook on low for about 4 hours, until chicken is almost done (should be soft and just barely pink inside).

Line a baking sheet with tinfoil and place a wire rack sprayed with nonstick spray on top. Lay chicken pieces onto the rack. Pour the remaining sauce from the crockpot into a small saucepan and add the arrowroot starch. Whisk on medium low heat for about 5-10 minutes until sauce thickens into a goopy, thick-like gravy.


Spread half the sauce on the chicken and broil for about 5-7 minutes (if you have an oven that has different broiler settings, use the lowest) until chicken browns and skin becomes crispy, but not burnt. Flip the chicken and pour the remaining sauce on the other side. Broil for another 5-7 minutes.

Eat up!




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Pumpkin Turkey “Curry”(AIP, Low-fodmap, Nightshade Free)

Pumpkin season is well upon us! So, that can only mean one thing: pumpkin recipes galore! Am I right?! Did you know that I don’t think I’ve ever cooked or cooked with a real pumpkin (just the canned stuff)? I thought it was about time I give it a go. I love my beloved butternut squash but even that gets old on occasion. It’s always good to switch things up! So I thought I would post this recipe just in time for Halloween.

The curry is in quotes because the recipes I post comply to my diet restrictions at that time. I currently follow a modified paleo, low-fodmap, nightshade free, gut and ulcer healing diet. Which really means, no spices! If you can happily stomach some good ‘ol spice, feel free to add curry spices to this recipe (or a 1 tsp-1 tbs. of a yellow curry spice mix). And let me know in the comments if you’d be interested in having me do a whole post about my current diet for healing.

I like to serve this along side a nice, big, fresh green salad because I’m always about getting my greens in! But this dish is delicious on its own to warm up with on a cool fall evening.


Pumpkin Turkey “Curry”

Serves 4


1 small-medium pie pumpkin, peeled and cubed (about 4-6 cups once chopped)

1-2 tbs. coconut oil

1 tbs. fresh grated ginger root

1 small-medium cauliflower, chopped (about 4-6 cups)

1 cup bone broth or water

1 lbs. ground turkey

1 cup full fat coconut milk

1/2 tsp. ground turmeric

1 tsp. sea salt

1/2 tsp. ground ginger

Melt 1 tbs. of the coconut oil in a large saucepan over medium heat. Add the grated ginger root and sauté util fragrant, about 2 minutes. If ginger sticks to the bottom of the pan, add 1-2 tbs. of water to deglaze the pan. Add in the pumpkin and stir to coat with the coconut oil and ginger mixture. Sauté pumpkin for about 7 minutes, until it JUST begins to soften. Add another tablespoon of coconut oil if pumpkin begins to stick/brown at any point.

Add in the cauliflower and 1 cup of broth/water. Mix and let simmer for 30 minutes, until cauliflower and pumpkin are cooked (easily pierced with a fork).

While the pumpkin and cauliflower are cooking, cook the ground turkey in a separate pan.

Once pumpkin-cauliflower mix is done, scoop out 1 cup of that mixture (including a little bit of liquid from the bottom of the pan) into a blender. Add the coconut milk, turmeric, sea salt, and ground ginger. Blend until smooth and creamy.

Combine the turkey into the pot with the pumpkin and cauliflower, add the sauce you just blended and mix well to combine.

This is a thick curry. If you’d like it to be thinner and more sauce-y, feel free to add extra liquid (milk, broth, water) when blending the sauce.



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Paleo Plantain Granola

By now you all should know that granola is up there on my list of favorite foods. It’s almost at the number one slot but I’d have to say that (if I could eat anything) number 1 is definitely saltines with peanut butter. Yes, you read that right. Delicious, salty gluten smothered in the beloved peanut butter that I’m allergic to.


Anyway, back to the granola. Since I eat a paleo diet, I obviously don’t eat traditional sugar and grain-laden granola. I get tired of nut and seed only granolas, they are so heavy and fat (yeah yeah yeah paleo-ers love fat but I just can’t stand high amounts at once!). I’m always looking for creative ways to switch up granola and what to make the base out of (read: substitute for oats). And of course, I like to keep my granola refined-sugar free.

I have a variety of delicious and fun granola recipes on the blog and you can search them either by clicking the recipe tab at the top of my website or by searching “granola” in the box to the right. But, let’s get on to THIS granola recipe that utilizes an ingredient that has fast become one of my favorites: plantains!


Paleo Plantain Granola

Makes about 4 cups


1 ripe plantain

1 cup chopped walnuts

1/2 cup pumpkin seeds

1 cup coconut flakes

1/4 cup melted coconut oil

1 ripe banana, mashed

1/8 tsp. salt

1 tsp. ground cinnamon

Preheat oven to 375 F.

Peel and slice the plantain into about 1/8 inch thick slices. You can carefully use a knife to do this or use a mandolin. Take each slice and cut into quarters.

Toss the plantain slices in 1 tbs. of the coconut oil and spread onto a parchment lined baking sheet. Bake for 20 min until plantain just begins to get crisp (should still be slightly soft and chewy).

While plantain is cooking, mix all remaining ingredients in a bowl.

Once plantain is done, remove from oven and decrease temperature to 325 F.

Mix the plantain pieces into the bowl with the remaining ingredients. Evenly spread granola back onto the same parchment lined baking sheet.

Bake for 15 minutes. Remove and mix the granola on the tray then return to the oven to bake for another 15 minutes or until granola is slightly browned and crunchy. Watch granola during the last 5 minutes to make sure it doesn’t burn.

Let cool (at least slightly, I know the temptation to eat it right away is strong) to allow everything to crunch up nicely before serving over ice cream, with fresh almond or coconut milk, and/or topped with your favorite fresh or frozen fruit.




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AIP Not-Cauliflower Fried “Rice” (Low-Fodmap)

This recipe may be one of my favorite quick and delicious meals I’ve ever made. It takes about 30 minutes total to make this dish and it seriously resembles the real thing w/o nasty or inflammatory ingredients. Add this to your meal plan for the next week, you won’t be sorry!

You can easily use a full pound of ground turkey to make this dish heartier and last longer. I knew I wanted to meal prep for two meals and I prefer to keep my veggie intake SUPER high so I only used a 1/2 lbs.


Ginger is one of my favorite ingredients and flavors. I put it in just about everything (from my green juice to my smoothies to my dinners to my desserts). Ginger has a host of healing advantages, digestive aids, and anti-inflammatory benefits.

Coconut aminos have fast become one of my favorite condiments to add to dishes or use and mix into sauces. It’s a great substitute for soy sauce because it is gluten free and doesn’t contain soy (an inflammatory, highly processed food). Coconut aminos are sweeter then soy sauce but the flavor profile is similar, so just add an extra pinch of salt to your dish.


AIP Not-Cauliflower Fried “Rice”

Serves 2-4


1 black radish (or daikon)

1 medium celeriac root

1 tbs. olive oil

2 large carrots, chopped

3/4 cup frozen green peas

1/2 lbs. ground turkey

3 tbs. coconut aminos

1/2 tsp. ground ginger

1/4 tsp. sea salt

Peel and chop your radish and celeriac into large chunks. Pulse in the food processor until you get a rice-like consistency.

Heat 1 tbs. olive oil in a large saucepan. Add your “rice” and cook for 5 min, stirring occasionally. Add more oil as needed.

While rice is cooking, cook your ground turkey in a separate frying pan, making sure to crumble turkey well.

After your rice has been cooking for 5 min, add your carrots and cook for another 5 min. Then add the peas and cook for 2 more minutes.

At this point your turkey should be almost cooked, add it to the veggie mixture along with the remaining ingredients. Mix well and cook for another 3-5 minutes until turkey is fully cooked.