Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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Buckwheat Bread Part 1 (Paleo, Vegan, Nightshade free)

Okay okay, buckwheat, is it paleo or not? Maybe. I know I’ve talked about this before. Buckwheat is technically a seed, not a grain. In the paleo world, it’s considered a pseudo-grain. I handle buckwheat fine on occasion and really enjoy it’s mild, earthy taste.

Lately, I’ve been missing bread dearly from my pre-paleo days. I had to figure out some way to make an egg-free, not packed with almond flour bread. HELLO BUCKWHEAT FLOUR! So versatile and easy to bake with. This bread has been hitting the spot for me, slathered with some almond butter or even just coconut oil. I’ve made two versions of this so stay tuned for next week’s part 2 that adds a protein punch and is nut free!

This bread doesn’t rise like normal bread since there is no yeast and it is a little denser. I consider breads like this more of a snack bread then a sandwich bread but it certainly can work for open faced sandwiches.

Also, ps, I moved and I’m about to start grad school (cue the shock). It’s terrifying and new and I’m still sick. If you all would like a complete update on what is going on and where I am health/treatment wise, let me know!

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Buckwheat Bread

Ingredients:

1 cup buckwheat flour

1/2 cup almond flour

1/2 tsp. baking soda

1/4 tsp. pink himalayan sea salt

1 tsp. apple cider vinegar

1/4 cup olive oil

1 cup dairy-free milk of choice (if you want your bread sweeter, use 1/2 cup milk and 1/2 cup coconut water or the liquid underneath the cream in a can of coconut milk)

1 tbs. honey or maple syrup

Preheat your oven to 350 F

Mix the dry ingredients in a medium bowl.

Add the apple cider vinegar and mix slightly.

Add the remaining wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.

Scoop the mixture into your loaf pan, it should be pretty thick and not pourable, and bake for 30 minutes or until a toothpick comes out clean.

Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting  into it.

Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.

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What’s your favorite bread recipe? Remember to stay tuned for a second version of this next week.


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Beet & Cucumber Salad (Paleo, Low FODMAP, Nightshade Free)

Summer= Salads! But lettuce based salads can get boring. I love salads that are “different” or based not around lettuce. This one is super yummy, light yet filling.  The  beets are a great source of vitamin C and folate, they help with phase 2 detoxification and can help reduce inflammation. Cucumber is a great hydrator on these hot summer days and walnuts are a great source of healthy fat providing vitamin E and omega-3’s.

Cooking beets can be a real pain since they take a while to roast in the oven. Although I think they taste better freshly cooked, for convenience sake it’s been nice to buy pre-cooked beets in the store. Many stores, not just Whole Foods, are now selling packaged, pre-cooked and peeled organic beets with no additives!

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These make life easier, but feel free to roast your own beets to use in this recipe!

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Beet & Cucumber Salad

Serves 2-4

Ingredients

1 package of pre-cooked beets (or about 1/2 lbs. cooked, peeled, and cooled beets)

1 cucumber

2 tbs. balsamic vinegar

1 tsp. apple cider vinegar

1/8 tsp. salt

1/4 cup chopped walnuts

Chop the beets and cucumber into rounds then fourths (or whatever size chunks you want) and place in a bowl.

Mix the balsamic and apple cider vinegars together and pour over the veggies. Sprinkle in the salt and stir to combine.

Mix in the chopped walnuts. Serve or let marinate in the fridge.

Store leftovers in a sealed container in the fridge.

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Paleo Beef & Veggie Stir-Fry (AIP, Low-FODMAP reintro, Nightshade Free)

A couple weeks ago my chiropractor (who is also my applied kinesiologist) said I was clear of mold, heavy metals, and SIBO (woohoooooo!!!). For now, anyway. But I’ve been sticking to a paleo low-fodmap diet and it was getting boooorrring. I was excited to hear no SIBO because it meant I could start slowly trying to reintroduce higher FODMAP foods.

I started to crave a beef and broccoli stir fry but I didn’t want to eat just a bunch of broccoli given it’s FODMAP level so I incorporated it into a stir fry with lots of other veggies. This way I would be satisfied while only starting out with a little broccoli to test the waters. This recipe also has mushrooms which are considered medium FODMAP but I’ve handled them fine in the past, in moderation and on occasion. Just something to be aware of if you are following a low FODMAP diet.

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Beef & Veggie Stir-Fry

Serves 4

Ingredients:

2 tbs. toasted sesame oil

1 head of broccoli, chopped

3 cups of green beans, trimmed and cut in half

1 8-ounce can of water chestnuts

1 cup of sliced baby bella mushrooms

1/3 cup coconut aminos

1 heaping tbs. fresh grated ginger root

1 tsp. apple cider vinegar

1 lbs. stir-fry beef (I actually used stew meat and sliced it)

salt to taste

White sesame seeds (optional- omit if AIP)

Make sure your veggies are prepared before starting.

Heat the sesame oil in a large frying pan or wok over medium heat, stirring occasionally. Add your broccoli and green beans and let cook for 5-7 min, until they become more colorful and slightly softer.

While your broccoli and green beans are cooking, mix your coconut aminos, ginger, and apple cider vinegar together.

Add your aminos mixture to the pan then add in the water chestnuts and cook for 5 min. Next add your mushrooms and cook for another 3 minutes, stirring occasionally.

Add the beef and salt to taste and mix well. Turn the heat up to medium high and cook for 10-15 minutes, mixing occasionally, until beef is done.

Let rest for 5 minutes before serving. Serve and sprinkle with sesame seeds if desired.

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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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