Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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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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Finally! Plus Raw Kale and Brussels Sprouts Salad with Sweet Tahini Dressing

After my computer crashed over break, I finally have a new one that is up and running! I have transferred pictures and music, finally! I was so upset because I had time over break to write posts and then I couldn’t :(. Oh well, here I am and with a recipe- yay! 

A little life update first, yes? So when I got home before Christmas I told my doctor I didn’t like that I was on SO MANY abx and asked to cut back. She obliged. I did alright for about a week to a week and a half……… then all my symptoms starting coming back out. Horrible symptoms and things I hadn’t experienced since before I started treatment. I had posted an update about what treatment I was doing for that. I saw my doctor again about two weeks ago and we changed everything up because my Babesia is still awful (it’s always been the thing that gets me) and we are targeting that along with the mold. I get my heavy metals test back this week (yay!) and we are looking into some genetic testing. I’ve been pretty stable the past two weeks- I’m alternating weeks of Tindamax and Coartem along with IV Clindamycin. My biggest issue is that you can put me on almost any med and I’ll feel good for a few weeks to a month and then that wears off and I start sliding back again. My doctor told me at my last appointment that I was a tough case and I should be better by now so we are testing EVERYTHING possible. Ha. Wish me luck 😉

ON TO FOOOOOOD! My favorite. So I’ve been eating raw fairly consistently and juicing 2x a day. I eat probably about 80-90% raw if not 100% on some days. Maybe I’ll do a post of what I eat in a day? So you guys can see? Yes? No? Maybe I’ll do it whether you guys want it or not :). But for now I have this great recipe I made a ton over break. The recipe can be found here but I modified it so I’m going to post the whole thing below with my modifications. This dressing contains honey and as a Lymie I try to avoid almost all added sugar of any kind besides fruit but it’s only 1 tsp. and it MAKES the dish so you can’t leave it out.

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Raw Kale and Brussels Sprouts Salad with Sweet Tahini Dressing

Ingredients:

1 bunch green kale

12 Brussels sprouts

Dash of sea salt

1/4 cup tahini

1-2 tablespoon apple cider vinegar (use 2 if you use the 2 tsp. honey)

1-2 tsp. honey 

1/4 cup water

Pull the leaves of the kale off the ribs and chop into bite-sized pieces. Put in a bowl and sprinkle with the sea salt. Massage the kale by taking handfuls and squeezing it. Keep massaging until kale becomes darker. KEY STEP. MUST MASSAGE KALE! (Lucky kale…)

Cut the stem ends off the sprouts and put them in a food processor. Pulse until sprouts are shredded (but not demolished). Mix in with the kale.

Whisk together the tahini, apple cider vinegar, and honey in a small bowl. Add in the water slowly until you reach a good, dressing consistency. Pour this over the kale-sprouts and mix evenly.

 

I used that as the base to salads and added sprouts and sunflower/pumpkin seeds on top. Or other veggies if I wanted them. It also tastes great with just pumpkin seeds and pomegranate seeds. I’d literally eat that whole recipe by myself… :). I’m sorry I don’t have more pictures, things have obviously been crazy over here. 

Okay, that was my short, quick post for tonight. UPDATE ME ON YOUR LIVES, PLEASE! I love hearing from you guys. Let me know if you try this out and let me know what you want to see in upcoming posts. I PROMISE I’m going to try and post more this semester! Give me some ideas 🙂

 


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Sundays!

Yay, I finally have a new recipe for you. But only after I share about my day.

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Well the lighting sucks on that picture, but the hike was great! I went on a wonderful hike this morning with my friend Nathan. It was just the right amount of hard and great way to spend my Sunday. I realized I have been on one hike a week since I’ve been back in CO! Anyway, it was a blast.

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When I got back, I headed over to my roommates mom’s house. Her mom is moving out and she is moving in later this summer, so I was helping her clean it out. We found a ton of hilarious things! But I got a mickey mouse waffle iron out of it and some new baking dishes- yay!

By that time I was starving. I thought I was going to have a new baked goods recipe for you, but that was an epic fail yesterday. Normally my recipes don’t epically fail, maybe not FANTASTIC, but not epic fail. This one was an epic fail. So I had to scrap it and hopefully I can bring you an updated, better version in the near future.

But, I did make a delicious dinner!

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Salmon cakes! Oh yummy goodness.

Here is the recipe:

Ingredients:

1 can (8 oz) of salmon

1 tbs. coconut flour

1/2-1tbs lime juice

1 egg

salt and pepper to taste

Mix all ingredients in a magic bullet or in a bowl (be sure to mash it well if using a fork and bowl). Form into 4 patties.

Heat a pan with your choice of fat or nonstick spray (I use olive oil). Place the patties on the pan and cook about 3-5 minutes per side (until golden brown). Serve ’em up!

Super easy and delicious. I love them on a nice big salad in the summertime 🙂

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