Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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My Favorite Detox Baths

If you aren’t subscribed to me on Youtube, you should be. I haven’t been announcing here every time I post a video and if you don’t want to miss one, head on over to my channel and click that red subscribe button!

My Youtube is filled with tips and tricks for healing Lyme, some food stuff, and a few random videos for fun on occasion :).

I posted this video a few weeks back but wanted to make sure you all saw it. Detox baths are one of my favorite ways to, well, detox, also to relax and even help kill Lyme!


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Oven Roasted Herbed Drumsticks and Veggies (AIP/Low-Fodmap/Nightshade Free)

This is about the easiest of easiest (non-crockpot ;)) dishes and still loaded with flavor. That’s all I’m going to say about this one. Go make it!

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Oven Roasted Herbed Drumsticks and Veggies

Serves 4

Ingredients:

1 large rutabaga, peeled and chopped

2 large parsnips, peeled and chopped into rounds

2-4 carrots (any variety), chopped into rounds

Any other veggies you want to throw into the mix (I added some leftover green beans)

8 drumsticks, skin on

2 tbs. olive oil

1 tbs each: oregano, thyme, basil, rosemary

1 tsp. sea salt

Preheat oven to 375 F.

Mix the drumsticks, 1 tbs. of olive oil, all the spices, and salt to taste in a plastic bag to marinate.

Chop up your veggies while the drumsticks marinate. Toss them with the other tbs. olive oil  and tsp. of se salt in the bottom of a glass baking dish.

Lay the drumsticks on top and bake for 45-60 minutes until veggies and drumsticks are ALMOST cooked.

Turn on the broiler and broil for 5-10 minutes, until chicken skin gets crispy. Flip drumsticks over and broil another 5-10 minutes until the other side gets crispy.

Enjoy!

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Crockpot Chicken & Parsnip Soup (AIP/Low Fodmap/Nightshade Free)

It’s finally getting cold and I’m sure you’re all stressed out with the holidays, so here is an easy and warming soup to make for while you are running around holiday shopping. The crockpot makes life so much easier and sometimes makes certain foods so much tastier…

This is a thick “soup”, so feel free to a add extra broth, especially if re-heating leftovers. I like to serve it over some greens, as well, because #micronutrients.

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Crockpot Chicken & Parsnip Soup

Serves 4-6

Ingredients:

4 chicken breasts (about 1 lbs)

4 celery sticks, chopped

4 small-medium parsnips, peeled and chopped into chunks

1.5 cups bone broth

1 cup full fat coconut milk (shake the can or melt it all together in a saucepan over low heat)

1 tsp. se salt

1 tsp. dried rosemary

Throw everything into the crockpot and cook on low for 4-6 hours, until chicken is done.

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Caramelized Brussels Sprouts and Chestnuts with Butternut Squash (Paleo)

Brussels sprouts are one of my favorite vegetables. I love them combined with chestnuts! For several years, this pan roasted, caramelized brussels sprouts and chestnuts dish became a favorite on Thanksgiving. We hadn’t made it in awhile because it contains sugar and a heck of a lot of oil (so unnecessary).

This year, I decided I wanted to make some sort of butternut squash, brussels sprouts, and chestnuts dish. I was thinking about just roasting them all but then I remembered how good that old Sprouts&Chestnuts dish was and I knew I had to make a variation of that. A healthier one, of course.

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This was our Thanksgiving spread! The red bowl in the upper left corner is the b-nut, sprouts, and chestnuts dish.

This is a great dish for holidays and get togethers, but also just to make for weekly food prep. It’s so delicious, I could literally eat all of it in one sitting! It may be my all time favorite recipe…. at least when it comes to vegetables ;).

The original recipe was from Gourmet Magazine, which isn’t published anymore. This recipe is loosely based upon that recipe.

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Caramelized Brussels Sprouts and Chestnuts with Butternut Squash

Serves 6-8

Ingredients:

3 lbs. butternut squash, peeled and cubed (about 2 cups once peeled and chopped)

1 lbs. of brussels sprouts, trimmed and halved

15 ounce jar of chestnuts, rinsed

1 tbs. extra virgin olive oil

1-2 tbs. coconut oil

1/4 cup apple cider vinegar

1/4-1/2 cup bone broth

Salt to taste

Preheat oven to 400F.

Peel and chop your butternut squash. Lay out on a parchment lined baking sheet and drizzle with 1 tbs. of olive oil, a sprinkle of salt and mix. Roast for about 30 minutes, mixing half way through, until squash is soft and slightly golden.

You can roast the squash ahead of time or WHILE the squash is roasting, prepare the sprouts and chestnuts.

In a large saucepan, heat 1 tbs. of coconut oil until melted over medium heat. Add sprouts and season with salt. Cook, stirring occasionally, until golden, about 15-18 minutes. If sprouts begin to stick, you can either add the extra tbs. of coconut oil or small amounts of water to deglaze the pan.

Add the chestnuts and combine. Cook for another 20-25 minutes, stirring occasionally, until sprouts and chestnuts are tender and browned in places.

Raise heat to medium-high and add the ACV and 1/4 cup of broth.Cook for about 5 minutes, stirring occasionally, until liquid reduces. Add in the butternut squash, mixing well. If things seem dry or are sticking to pan, add the extra 1/4 cup bone broth. Cook everything together for another 5 minutes.

Serve immediately or reheats well. Store leftovers in the fridge for up to 5 days.

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