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!


Buckwheat Bread


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.



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


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!


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


Beet & Cucumber Salad

Serves 2-4


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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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.




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.


Low FODMAP Paleo Shepard’s Pie

Serves 4



1 large celeriac/celery root

1 large parsnip

1 tbs. coconut oil

2 tbs. full fat coconut milk

Salt to taste


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!


Oven Roasted Herbed Drumsticks and Veggies

Serves 4


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.




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.


Crockpot Chicken & Parsnip Soup

Serves 4-6


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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Caramelized Brussels Sprouts and Chestnuts with Butternut Squash (Paleo)

Brussels sprouts are one of my favorite vegetables. I love them combined with chestnuts! For several years, this pan roasted, caramelized brussels sprouts and chestnuts dish became a favorite on Thanksgiving. We hadn’t made it in awhile because it contains sugar and a heck of a lot of oil (so unnecessary).

This year, I decided I wanted to make some sort of butternut squash, brussels sprouts, and chestnuts dish. I was thinking about just roasting them all but then I remembered how good that old Sprouts&Chestnuts dish was and I knew I had to make a variation of that. A healthier one, of course.


This was our Thanksgiving spread! The red bowl in the upper left corner is the b-nut, sprouts, and chestnuts dish.

This is a great dish for holidays and get togethers, but also just to make for weekly food prep. It’s so delicious, I could literally eat all of it in one sitting! It may be my all time favorite recipe…. at least when it comes to vegetables ;).

The original recipe was from Gourmet Magazine, which isn’t published anymore. This recipe is loosely based upon that recipe.


Caramelized Brussels Sprouts and Chestnuts with Butternut Squash

Serves 6-8


3 lbs. butternut squash, peeled and cubed (about 2 cups once peeled and chopped)

1 lbs. of brussels sprouts, trimmed and halved

15 ounce jar of chestnuts, rinsed

1 tbs. extra virgin olive oil

1-2 tbs. coconut oil

1/4 cup apple cider vinegar

1/4-1/2 cup bone broth

Salt to taste

Preheat oven to 400F.

Peel and chop your butternut squash. Lay out on a parchment lined baking sheet and drizzle with 1 tbs. of olive oil, a sprinkle of salt and mix. Roast for about 30 minutes, mixing half way through, until squash is soft and slightly golden.

You can roast the squash ahead of time or WHILE the squash is roasting, prepare the sprouts and chestnuts.

In a large saucepan, heat 1 tbs. of coconut oil until melted over medium heat. Add sprouts and season with salt. Cook, stirring occasionally, until golden, about 15-18 minutes. If sprouts begin to stick, you can either add the extra tbs. of coconut oil or small amounts of water to deglaze the pan.

Add the chestnuts and combine. Cook for another 20-25 minutes, stirring occasionally, until sprouts and chestnuts are tender and browned in places.

Raise heat to medium-high and add the ACV and 1/4 cup of broth.Cook for about 5 minutes, stirring occasionally, until liquid reduces. Add in the butternut squash, mixing well. If things seem dry or are sticking to pan, add the extra 1/4 cup bone broth. Cook everything together for another 5 minutes.

Serve immediately or reheats well. Store leftovers in the fridge for up to 5 days.