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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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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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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Paleo Pumpkin Cheesecake with Graham Cracker Crust (AIP and Vegan option/Low Fodmap)

Dessert is my favorite part of Thanksgiving. Always has been, always will be. And it’s ALWAYS my responsibility. We (as in I) were going to make paleo pecan pie since we live in New Mexico after all (if you didn’t know, they grow pecans here so it’s kind of a thing) and we’ve also never made pecan pie for Thanksgiving before. But last minute I decided on a pumpkin cheesecake because it’s just not T-day without something pumpkin!

We’ve been making variations of cheesecakes and pumpkin desserts for years now and something just felt off about making pecan pie instead. Perhaps we will save that one for Christmas ;). But, I couldn’t let the idea of pecans slide from my mind, so I decorated this beautiful and delicious cheesecake with some!

If you want to know what we ate on Thanksgiving, you can see the menu on this Instagram post (also, while you are there, if you aren’t following me, follow me!).

My recipe is based off of these two recipes: Grazed and Enthused’s AIP Pumpkin Pie & Whole Life, Full Soul’s AIP Pumpkin Cheesecake. My recipe is also lower FODMAP and nightshade free. This recipe is not super sweet, which is what I love about it. It is quite earthy tasting. I suggest using a high quality pumpkin puree (perhaps even making your own) to get great flavor out of this dessert. You can add extra maple syrup to the filling (or drizzled on top) if you like things on the sweeter side. And it is excellent served with coconut whipped cream or coconut milk ice cream!

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*This is a MAKE AHEAD recipe, as it requires chilling for an extended period of time*

AIP Pumpkin Cheesecake with Graham Cracker Crust*

*leave pecans off the top to make autoimmune paleo protocol friendly

serves 8-16

Ingredients

Crust:

1 cup of coconut flour (or 1/2 cup coconut flour + 1/2 cup almond flour if not AIP)

2 tbs. tapioca starch

1 tsp. ground cinnamon

1/4 cup melted coconut oil

1 tbs. maple syrup

1 tbs. molasses

Filling:

1 can of pumpkin (15-ounce)

1 can full fat coconut milk (15-ounce)

1/4 cup melted coconut butter

1/4 cup maple syrup

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. sea salt

1.5 tbs. Gelatin (I use Great Lakes red can) (use agar agar for vegan version)

2 tbs. boiling water

optional-pecans

Preheat oven to 325 F.

Line a springform pan with parchment paper. I usually cut a circle for the bottom and then strips to line the sides.

Mix all dry crust ingredients together to remove any lumps. Add wet ingredients and mix until you have a sandy texture. The dough should hold together and be slightly crumbly, but not be super wet. If for any reason it is not holding together, add some hot water slowly.

Press the dough into the springform pan, spreading evenly along the bottom and up the sides about 1.5-2 inches. Pierce bottom of crust with a fork a couple of times.

Bake in the oven for 25-30 minutes, until deep golden brown and feels almost hard (it will harden once taken out of the oven).

While the crust is cooling, make the filling. Combine all the ingredients except for the gelatin and water in a food processor.

Add your gelatin and boiling water together in a small bowl and immediately whisk vigorously to combine. You need to be quick about this so that the gelatin doesn’t harden and become chunky in the water. As soon as you’ve whisked it well, add it to the food processor and make sure everything is combined well. This mixture will be very runny/watery/soupy, do not fear!

Once your crust as cooled, rub your fingers over the areas you pierced with a fork (so that your filling doesn’t run through). Then pour your filling into the crust and set in the fridge for a minimum of 6 hours but I suggest overnight. The gelatin will allow the filling to harden and set.

If you want to add pecans to the top: about 2 hours into chilling, take the pie out and press the pecans into the top of the cheesecake in your desired design. Return cheesecake to the fridge to finish setting.

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