Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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Cilantro Celeriac “Rice” (AIP/Vegan)

Here is a super simple side dish for any night of the week. You can sub this celeriac rice out for normal grain-filled rice in any of your favorite Mexican dishes (tacos, taco bowls, fragrant rice w/ fajitas anyone?) or any meal you love having with rice!

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Cilantro Celeriac “Rice”

Serves 2-4

Ingredients

1 large celeriac

1/4 cup chopped fresh cilantro

1 tbs. Extra virgin olive oil

salt to taste

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

Heat the olive oil in a large saucepan over medium heat. Add the “rice” and cook 10-15 minutes, stirring occasionally until it begins to brown. Turn off the heat, stir in the cilantro and salt to taste.

Serve!

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Valentine’s Day Beet Fudge (AIP/Vegan)

img_8917Here’s a healthy alternative to the usual chocolate and sweets overload that many of us experience on Valentine’s Day. Whether you spending it stag, with friends, or with a significant other, this is an easy and and tummy-friendly recipe!

The recipe calls for a secret ingredient- beets! What, vegetables in my dessert?! Yes! Beets are naturally quite sweet so they play perfectly into many dessert recipes. Beets are loaded with vitamin C, folate, betaine for inflammation. They increase nitric oxide which can help with exercise and brain function (my senior thesis in college was actually all about beet juice and exercise!) and they also contain nutrients to help your heart, immune system, detox systems, and boost iron levels. Talk about a super food!

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Valentine’s Day Beet Fudge 

Ingredients:

1 medium-large beet, cooked* and chopped (about 3/4-1 cup)

1/2 cup fresh cut strawberries or raspberries

1/2 cup melted coconut butter

2 tbs. melted coconut oil

2 tbs. maple syrup (you can add more for increased sweetness)

1 tsp. vanilla extract

chocolate chips (optional)

shredded coconut (optional)

*Cook your beets however you like- boil, steam, bake. My favorite way is to wrap them in tinfoil (skin on), poke a few holes and cook at 450F for 1-1/5 hours, until soft when pierced with a fork. Let cool slightly and the skin should peel right off.

Blend all ingredients together in a blender or food processor, except the chocolate chips and coconut. If you have fudge molds, you can pour batter into there OR spread out on a parchment lined baking sheet or dish. Since it’s fudge, you can make it as thin or thick as you like, I suggest somewhere between 1/4-1 inch thick.

Sprinkle your toppings on, pressing them slightly into the fudge to make sure they stick.

Freeze for at least 2 hours before cutting or breaking up into desired shapes and sizes. Serve immediately (this melts fast) or keep stored in the freezer.

Alternatively, you can melt chocolate and drizzle it on top of fudge pieces when ready to serve.

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Tips For Organizing All Your Medications and Supplements

I just posted a video on YouTube today with my top tips for organizing all the medications, supplements, tinctures, this, that, and the other that you might be taking if you have a chronic illness like Lyme disease.

I hope you find some of these tips helpful and let me know in the comments your best tips for organizing!

I’ve become a fan of YouTube in recent months and have been posting more Lyme related videos there while focusing on recipes on my blog. How are you all feeling about this? Do you miss posts about Lyme and treatment updates here? What format do you prefer (videos vs. writing)? I’ll continue to use all social media platforms from Instagram to Facebook to YouTube and of course this blog, but it would be nice to know what you all like best :).