Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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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.


Beef & Veggie Stir-Fry

Serves 4


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.



Simple Stir-Fry Over Cauliflower Rice


Wow, sorry this wasn’t up sooner. I know I posted on my instagram (@viciousfitness) that it would be up about, umm, a week ago? Yeah, eek, my bad.

I’ll post it, right after I tell you about my weekend :). It wasn’t very eventful… super intrigued now, right? Sunday was the best part because it was SO FREAKING NICE OUT! FINALLY. And it’s supposed to snow again on Wednesday despite the fact that it is 80 today. What is wrong with this state? Hello, California, I’m coming for ya! I got to wear pretty clothes, though.


But yesterday the boy and I ran errands and went shopping and bought materials to build a garden in his backyard! YAY! We already planted the seeds in little pots and they are all starting to sprout. I’m excited because it means fresh veggies if he’s successful at being a plant parent. Fingers crossed. 

I got a sifter at the thrift store, too, so that I can be a better coconut flour baker! So excited. $.80 vs. $10 at the regular store- WIN!



(old school, I know. And, no, it’s not a strainer.)

Then we grilled pizzas… not 100% paleo, but I cheat sometimes. Get over it. They were gluten free and I put fresh tomato on mine (instead of sauce), spinach, onion and sausage with daiya cheese. We grilled zucchini, too! They were pretty darn good.


Okay, sorry, sorry, on to the recipe! This is super simple and I’m sure you’ve all done it before but it’s the spices that make it and I figured I’d post a simple meal you can make in case you forgot how to do that or are brain dead and have no idea what to make. It’s protein and veggie filled, which is perfect for the Lyme diet (just leave out any spices you may have an aversion to)


1 lbs. ground beef or ground turkey

1 large onion

1 zuchinni

1 yellow sqash

2-3 bell peppers of varying colors 

1 LARGE tomato or 3 little ones

1 large head cauliflower

olive oil for sautéing 

1 tbs. coconut oil

1 tbs. paprika

1 tsp. ground chili flakes

1 tsp. cumin

1/2 tsp. cayenne

1 tsp. onion powder

1 tsp. garlic salt

1 tsp. basil

salt and pepper to taste


Mix all your spices together in a bowl. 

Chop up all your vegetables into small bite size pieces.  Heat some olive oil over medium/medium-high heat in a BIG skillet and add your peppers. After a couple minutes add the rest of your veggies. Add 2/3 of your mixed spices.

While your veggies are sauteing, mix the rest of your spices to the ground meat and start cooking that good stuff up in a separate pan. 

Once meat and veggies are cooked put them all in a big bowl and mix together. Taste and add more salt/pepper if needed.

Now, chop up your cauliflower and then place it into a magic bullet/blender/ninja/whatever you have to “rice” your cauliflower. Blend until it looks like rice, basically, don’t smoothie it up. Heat up your coconut oil in the skillet you cooked the veggies in and/or pour any fat drippings from cooking the meat into that skillet. Add the cauliflower rice and cook for about 10-15 minutes, seasoning with salt and pepper plus some extra paprika and stirring often. 


Once your cauliflower is done, place on a plate and top with the veggie-meat mixture. Eat it. Serves 4 or lasts YOU the week. I’m going to be a terrible wife because whenever I make food I’m never going to want to share it….