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.


Grilled Lamb and Zucchini Kabobs

Serves 4


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


*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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Guest Post: Hawaiian Pork Skewers from Canada Girl Eats Paleo

I am SO ecstatic to be bringing you guys a guest post from Sam over at Canada Girl Eats Paleo! This is the first guest post I’ve had on my blog and with things being crazy due to the IV going in soon I haven’t had much time to blog or cook. Sam jumped right in when I asked if she’d do a guest post for me, though.

Her blog is awesome, so you should all go check it out! Once she decided to go paleo she went at it head first. It seems like she really transformed her life into a much more primal/paleo/natural way- from food to skin care to overall health and exercise. It’s been really impressive following her journey.

She’s been an inspiration and motivation for me, as well. Now, without further ado here is a delicious recipe from Sam that I CANNOT wait to try!


Hello lovely Lemons ‘N Lyme readers! How are you today? I am fabulous because I get to take over Victoria’s Blog for the day…muahahaha!

In case you don’t know me, my name is Sam and I blog over at canadagirleatspaleo.com. I am currently going to school studying Natural Nutrition, and I love sharing my knowledge, delicious recipes, and what it’s like being 22 and a health freak in an environment that is totally the opposite of that. If that sounds good to you, come check me out!

As you probably all know, Victoria is off going through some pretty brutal treatment for her lyme right now so I agreed to come in here and keep you all entertained! Everyone wish her well!!! Did you do it? Did you? OKAY! Now let’s get to the good stuff…FOOD!

 I know Victoria has access to a grill, so I bet she could use that, but I unfortunately I live in an apartment so I don’t have that luxury. But, have no fear fellow non-grillers, we can still eat meat on a stick!

 I’ve done this before with steak, and it is great, but I had a spark of inspiration the other day. Have you ever tried grilled pineapple? It’s AMAZING! So I wanted to take grilled pineapple, and mix it with all of us paleo people’s favourite: meat.

 Pineapple and Pork go great together. If you disagree, well, that is your prerogative. Personally, I am a HUGE fan of sweet and savoury combinations and this one is good. I’m not going to lie…I ate it all, in 1 day. 3 pork chops, in mah belly in a matter of hours. They were just that good. Maybe its because everything tastes better on a stick, but I doubt it.


3 pork chops, roughly 1lb, cubed

1 c chopped pineapple

1 red or green pepper

2 tbsp white wine vinegar

1/2 tsp each: Ginger, garlic, salt, pepper, kelp

1 – 2 tbsp olive oil

Wooden Skewers!


  1. Soak Wooden Skewers for 30 mins prior to using. I recommend soaking them as the pork marinates.
  2. Marinate the pork in the vinegar and spices for 1 hour.
  3. Preheat oven to broil, and in the meantime skewer pork, pineapple, and pepper alternating back and forth.
  4. Lay them out on a baking sheet covered in parchment paper. Drizzle lightly with olive oil.
  5. Bake for 10 mins, flip, and bake another 10 mins. Remove from the oven and you are DONE!



I hope you guys enjoy this recipe! It is simple and delicious and perfect for summer, and I am SURE you can use a regular grill instead of an oven for this. It might even taste better that way, who knows. If you want more tasty treats, check me out at Canadagirleatspaleo.com. It’s been super fun invading Victorias blog, maybe she will return the favour and come step onto my turf sometime in the future! Until then, ADIOS!


Guacamole Stuffed Burgers: A Quick Tutorial

So in my previous post I mentioned that on Sunday night my friend and I grilled up some guacamole stuffed burgers. Well I thought I’d post just exactly how I made them!



1 lbs. ground beef

1 small avocado

1 small tomato or half a medium tomato, diced

2 tablespoons of your favorite salsa

1/2 tsp. cumin

A few shakes of chili flakes

salt and pepper to taste


First, mash up your avocado in a bowl. Add the diced tomato, salsa, and spices. Mix everything well.

Divide your ground beef into 3 portions. Take the first portion and divide into two balls. Flatten out each ball into 2 patties. Create a small indention in one of the patties that will hold the filling. Take a big spoonful of your avocado mixture (guacamole!) and place it on the patty in the middle. Take that second patty and place it on top, pinch the sides together so that the guacamole is stuffed inside between the two of them. Be gentle and just work your best to get the burger to hold together with the stuffing inside. Repeat with the other 2 portions. You may not use all the guacamole which is fine, use the remainder as a topping (instead of ketchup!).

Get your grill going or find your grill master friend and grill those bad boys up! I’m not going to lie, I have no idea how to grill. So yeah… 🙂

I ate mine between two crunchy lettuce leaves with some mustard and more of the guacamole on top.