Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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Grilled Lamb and Zucchini Kabobs (AIP, Low FODMAP, Nightshade Free)

I hope everyone had a good Easter or passover or no holiday, if that’s your thing! We had a delicious Easter meal that consisted of the grilled lamb and zucchini kabobs I’m about to share with you, along with roasted rainbow carrots, and a big green salad with sliced radishes, strawberries, and a maple dijon vinaigrette.

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Grilled Lamb and Zucchini Kabobs

Serves 4

Ingredients:

1.5 lbs lamb stew meat

2 tbs. olive oil

1 tsp. dried rosemary

1 tsp. dried cilantro (or 1 tbs. freshly chopped)

1 heaping tbs. fresh chopped mint

1/2 tsp. himalayan pink sea salt

4 zucchini

Skewers*

*If using wooden skewers, be sure to soak them for an hour before hand

Mix the meat, olive oil, and herbs + salt in a gallon sized back or tupperware to marinate the meat. Let it marinate for at least an hour (longer is fine).

Wash and chop the zucchini into chunks that will hold up on the grill.

Skewer the meat and zucchini, alternating lamb/zucchini.

Grill for 15-20 minutes until lamb is just charred in some places and no longer pink.

Serve immediately. Store leftovers in airtight container and reheat on low in the oven.

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Low FODMAP Paleo Shepard’s Pie

How is everyone doing?! It’s been a hot minute, eh? I’m back with a new, easy, nutrient packed dish for ya.

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Low FODMAP Paleo Shepard’s Pie

Serves 4

Ingredients:

Topping-

1 large celeriac/celery root

1 large parsnip

1 tbs. coconut oil

2 tbs. full fat coconut milk

Salt to taste

Filling-

1 tbs. extra virgin olive oil

1 lbs. ground beef (or ground meat of choice)

1 bunch of green onion, chopped (green parts only for Low FODMAP)

1 bunch rainbow chard, chopped

1 cup frozen peas

1 tbs. rosemary

1 tbs. thyme

1/2 tsp salt (or to taste)

Preheat oven to 400 F.

Peel and chop the celeriac and parsnip into chunks. Steam (or boil) until soft, about 20 minutes.

While the topping veggies are steaming, heat your EVOO in a large skillet. Add the ground beef and cook until slightly brown but still pink on the inside. Add the green onion, peas, and rainbow chard. Cook until beef is browned and cooked through.

By this point your steamed veggies should be done. Put them in a food processor with the remaining topping ingredients and blend until smooth.

Pour the filling (ground beef and veggies) into a large glass dish (about 9×9). Pour the “topping” on top and spread evenly over the filling.

Bake for about 40 minutes, until top is just beginning to golden and has set.

Serve with a side salad and you are ready to go :). Makes great leftovers! Store in the fridge, covered.

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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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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.

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Rosemary Faux-tatoes

Serves 4

Ingredients:

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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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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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.

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Pumpkin Turkey “Curry”

Serves 4

Ingredients

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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