Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Paleo Pumpkin Cheesecake with Graham Cracker Crust (AIP and Vegan option/Low Fodmap)

Dessert is my favorite part of Thanksgiving. Always has been, always will be. And it’s ALWAYS my responsibility. We (as in I) were going to make paleo pecan pie since we live in New Mexico after all (if you didn’t know, they grow pecans here so it’s kind of a thing) and we’ve also never made pecan pie for Thanksgiving before. But last minute I decided on a pumpkin cheesecake because it’s just not T-day without something pumpkin!

We’ve been making variations of cheesecakes and pumpkin desserts for years now and something just felt off about making pecan pie instead. Perhaps we will save that one for Christmas ;). But, I couldn’t let the idea of pecans slide from my mind, so I decorated this beautiful and delicious cheesecake with some!

If you want to know what we ate on Thanksgiving, you can see the menu on this Instagram post (also, while you are there, if you aren’t following me, follow me!).

My recipe is based off of these two recipes: Grazed and Enthused’s AIP Pumpkin Pie & Whole Life, Full Soul’s AIP Pumpkin Cheesecake. My recipe is also lower FODMAP and nightshade free. This recipe is not super sweet, which is what I love about it. It is quite earthy tasting. I suggest using a high quality pumpkin puree (perhaps even making your own) to get great flavor out of this dessert. You can add extra maple syrup to the filling (or drizzled on top) if you like things on the sweeter side. And it is excellent served with coconut whipped cream or coconut milk ice cream!


*This is a MAKE AHEAD recipe, as it requires chilling for an extended period of time*

AIP Pumpkin Cheesecake with Graham Cracker Crust*

*leave pecans off the top to make autoimmune paleo protocol friendly

serves 8-16



1 cup of coconut flour (or 1/2 cup coconut flour + 1/2 cup almond flour if not AIP)

2 tbs. tapioca starch

1 tsp. ground cinnamon

1/4 cup melted coconut oil

1 tbs. maple syrup

1 tbs. molasses


1 can of pumpkin (15-ounce)

1 can full fat coconut milk (15-ounce)

1/4 cup melted coconut butter

1/4 cup maple syrup

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. sea salt

1.5 tbs. Gelatin (I use Great Lakes red can) (use agar agar for vegan version)

2 tbs. boiling water


Preheat oven to 325 F.

Line a springform pan with parchment paper. I usually cut a circle for the bottom and then strips to line the sides.

Mix all dry crust ingredients together to remove any lumps. Add wet ingredients and mix until you have a sandy texture. The dough should hold together and be slightly crumbly, but not be super wet. If for any reason it is not holding together, add some hot water slowly.

Press the dough into the springform pan, spreading evenly along the bottom and up the sides about 1.5-2 inches. Pierce bottom of crust with a fork a couple of times.

Bake in the oven for 25-30 minutes, until deep golden brown and feels almost hard (it will harden once taken out of the oven).

While the crust is cooling, make the filling. Combine all the ingredients except for the gelatin and water in a food processor.

Add your gelatin and boiling water together in a small bowl and immediately whisk vigorously to combine. You need to be quick about this so that the gelatin doesn’t harden and become chunky in the water. As soon as you’ve whisked it well, add it to the food processor and make sure everything is combined well. This mixture will be very runny/watery/soupy, do not fear!

Once your crust as cooled, rub your fingers over the areas you pierced with a fork (so that your filling doesn’t run through). Then pour your filling into the crust and set in the fridge for a minimum of 6 hours but I suggest overnight. The gelatin will allow the filling to harden and set.

If you want to add pecans to the top: about 2 hours into chilling, take the pie out and press the pecans into the top of the cheesecake in your desired design. Return cheesecake to the fridge to finish setting.



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Rosemary Faux-tatoes (Paleo/Vegan)

Mashed potatoes are a classic Thanksgiving dish. If you eat paleo you may still eat them on Thanksgiving, but if you are on any type of strict paleo diet or version of it, they are probably out of the question. They are for me with being on a low-fodmap, nightshade free paleo diet.

My favorite mashed potato substitute is mashed cauliflower. That’s a pretty classic trade in the paleo world, but it can get a little old. I decided to spice this dish up and just in time for Thanksgiving dinner ;). So this week I’m bringing you another super simple side dish that everyone will love.


Rosemary Faux-tatoes

Serves 4


1 medium celeriac (celery root), peeled and cubed

1 small head of cauliflower, chopped into florets

1 tbs. coconut oil

1 tbs. coconut cream from the top of a can of full fat coconut milk (you can replace this with milk or more coconut oil)

1/2 tsp. sea salt

1 tsp. dried, crushed rosemary

Steam celeriac and cauliflower until soft and easily pierced with a fork. The cauliflower may finish cooking first, which is fine, just keep checking and pour out the cauliflower when it’s done to let the celeriac cook a little longer.

Once cooked, put the veggies into a bowl or food processor and add all the remaining ingredients except the rosemary. If using a food processor, pulse/blend until desired consistency is reached. If in a bowl, use an immersion blender or handheld mixer to mash everything together. I like my “faux-tatoes” well blended and fluffy but some like them on the chunkier side, so blend/process until you reach the consistency you love! Mix in the rosemary at the end and sprinkle extra on top for presentation, if desired.

I hope everyone has a wonderful Holiday!


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Pumpkin Seed-Sage Butternut Squash (Paleo/Vegan)

Who is excited for Thanksgiving? I don’t celebrate it for what it is (let’s be real, it’s not a holiday we really should be honoring) and especially not this year (election stress, anyone?), BUT FOOD!

I love Thanksgiving because it’s the one day of the year were it is socially acceptable to binge eat until you LITERALLY are going to explode. And who doesn’t love that? Plus, in my household, Thanksgiving is our favorite because we love cooking! My mom and I put together a unique and delicious meal every year. We always make everything from scratch (I mean everything). As my dietary needs have changed over the years, we cook to accommodate and that makes it all the more fun. I always love a challenge in the kitchen.

Anyway, butternut squash is not only a classic winter staple but a must as some part of the Thanksgiving meal. So here is SIMPLE butternut squash recipe that no one will be able to resist when you are sitting around the table on Thanksgiving. You can easily sub out pumpkin in this dish, but I promise butternut squash gives you the perfect sweetness needed in this recipe.


Pumpkin Seed-Sage Butternut Squash

Serves 4


1 large butternut squash, peeled and chopped into cubes

2 tbs. extra virgin olive oil, divided

8 fresh sage leaves, finely chopped

1/4 cup pumpkin seeds

Preheat oven to 400F.

Mix butternut squash and sage leaves with 1 tbs. of EVOO and spread onto a parchment lined baking sheet. Bake for 30 min.

Remove from oven and mix in the last tablespoon of EVOO along with the pumpkin seeds. Bake for another 10-20 minutes until butternut squash is easily pierced with a fork and pumpkin seeds and sage are fragrant and golden.





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Cinnamon Kohlrabi (Vegan/AIP/Low Fodmap)

A (Lyme) friend of mine introduced me to Kohlrabi the other month. I’d seen it in the store before but had never tried it. She eased me into the process of what it was, what it tasted it like, and how to “deal” with it. And now I’m obsessed.

I personally think kohlrabi tastes like a milder version of jicama, not quite as sweet. I’ve enjoyed snacking on it raw or in salads along with cooking it. This recipe makes for a super yummy, uber simple, soul-warming side as the months get colder.

This would also make a totally appropriate Thanksgiving side if you doubled or quadrupled the recipe (depending on number of guests). Get ready, over the the next 3 weeks I’ll be bringing you all Thanksgiving worthy dishes!


Cinnamon Kohlrabi

Serves 2-3


2 kohlrabi, peeled and chopped into cubes

1-2 tbs. EVOO

3 tbs. coconut aminos

1 tsp. cinnamon

1/4 tsp. ground ginger

Heat 1 tbs. of EVOO in a frying pan over medium heat. Add the kohlrabi and saute for about 5 minutes until it begins to soften.

Add the coconut aminos, cinnamon, and ginger. Cook for 5-10 minutes until soft and easily pierced with a fork. Add more olive oil during the cooking process if kohlrabi begins to stick to the pan.



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From Plant-based to Paleo

I just posted a video on my youtube channel with a full explanation on why I returned to a paleo-style diet after being plant based vegan for over 9 months. I encourage you to watch it to not only understand my side but also to help you figure out what type of diet may be best for your body and health.

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Paleo Coconut Chicken Satay (AIP, Low-Fodmap, Nightshade Free)

This recipe was inspired by Living Loving Paleo’s Chicken Satay recipe. I just modified it to fit my dietary restrictions. So, that makes this recipe autoimmune paleo, low-fodmap, and nightshade free!

I, of course, included my favorites, ginger and turmeric, for anti-inflammatory and gut healing benefits. I can never get enough of those two spices!


Coconut Chicken Satay

Serves 4


1 lbs. chicken breasts, pounded to about 1/4-1/2 inch thick

1/2 cup full fat coconut milk

2 heaping tbs. cilantro, chopped

2 tsp. fresh grated ginger root

1/2 tsp. turmeric

1/4 tsp. saffron

1/2 tsp. sea salt

Skewers (metal or wooden)

Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours.

If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.

Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.

Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.

I enjoy eating this over a salad but you can make any type of “peanut” sauce to go with it, as well.