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.


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.



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Paleo Coconut Chicken Satay (AIP, Low-Fodmap, Nightshade Free)

This recipe was inspired by Living Loving Paleo’s Chicken Satay recipe. I just modified it to fit my dietary restrictions. So, that makes this recipe autoimmune paleo, low-fodmap, and nightshade free!

I, of course, included my favorites, ginger and turmeric, for anti-inflammatory and gut healing benefits. I can never get enough of those two spices!


Coconut Chicken Satay

Serves 4


1 lbs. chicken breasts, pounded to about 1/4-1/2 inch thick

1/2 cup full fat coconut milk

2 heaping tbs. cilantro, chopped

2 tsp. fresh grated ginger root

1/2 tsp. turmeric

1/4 tsp. saffron

1/2 tsp. sea salt

Skewers (metal or wooden)

Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours.

If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.

Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.

Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.

I enjoy eating this over a salad but you can make any type of “peanut” sauce to go with it, as well.



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Everything Free, Not Quite Jerk, Crockpot Paleo “Jerk Chicken” (Low-Fodmap, AIP)

I had this really random craving for jerk chicken the other week. Not that I’ve had jerk chicken… actually, I’m pretty sure I’ve never had jerk chicken in my life. But, I was reading blogs, as I do, and came across a recipe for it and suddenly wanted it on my plate. Of course, jerk chicken is filled with all the things I can’t eat (hello wild spices!). So I decided to go on a mission to figure out how to make it paleo, Victoria-diet friendly.


Whether you want to call this Jerk Chicken or not (I’ll admit, it’s missing a bit of that Jerk-flavor), it tastes really good and you should make it.


Everything-Free, Not Quite Jerk, Crockpot Paleo “Jerk Chicken”

Serves 4


A combination of chicken, I used 2 large breasts (skin on) and 4 drumsticks. But any combo of breasts, thighs, and/or drumsticks work, SKIN ON.

1 tbs. extra virgin olive oil

1 tbs. Lime juice

1 tbs. thyme

1/2 tsp. sea salt

1 tbs. molasses

1 tbs. ground ginger

1/2 tsp. ground turmeric

1 bay leaf

1 tbs. arrowroot starch

Combine all ingredients except for the chicken, bay leaf, and arrowroot starch into a bowl and mix well. Add chicken, sauce, and bay leaf to crockpot and cook on low for about 4 hours, until chicken is almost done (should be soft and just barely pink inside).

Line a baking sheet with tinfoil and place a wire rack sprayed with nonstick spray on top. Lay chicken pieces onto the rack. Pour the remaining sauce from the crockpot into a small saucepan and add the arrowroot starch. Whisk on medium low heat for about 5-10 minutes until sauce thickens into a goopy, thick-like gravy.


Spread half the sauce on the chicken and broil for about 5-7 minutes (if you have an oven that has different broiler settings, use the lowest) until chicken browns and skin becomes crispy, but not burnt. Flip the chicken and pour the remaining sauce on the other side. Broil for another 5-7 minutes.

Eat up!




Jicama Fotato Salad (Raw, Paleo)


When I was in Santa Fe I had this amazing jicama fake potato salad at one of the raw food bars we went to. I wanted to re-create it but not exactly. I’m NOT a mayo fan plus I’m not doing eggs right now so I wanted to make a different type of “sauce” per-se for a jicama salad. I use mustard in this recipe so it does have a little bit of a different kick then potato salad but I like it :). This salad is very light and refreshing so it makes for a great side dish to classic summer dishes. It makes me happy because I think of warm weather when I eat it. Perfect for this sneaking up spring weather (yay!).

Jicama Fotato Salad


1 small-medium jicama

4 stalks of celery

2 tablespoons of raw tahini

2 tsp. stoneground mustard

2 tablespoons of olive oil

juice of 1 small lemon

2 pinches of salt

1/2 tsp. cumin

Chop up the jicama into cubes and place in a bowl. Slice up the celery stalks into thin bites and mix with the jicama. Mix all the remaining ingredients in a small bowl. Pour the dressing over the jicama/celery and mix thoroughly.



Just store in the fridge. I find that when cooled in the fridge, it mutes the dressing taste a bit so feel free to add more mustard to the dressing when you make it (even though it may taste very mustard-y at that time). Simple and yummy. Get on it!



Sugar-Free Sweet Potato Brownies: Revisited


So a while ago a posted this recipe for a sugar-free sweet potato recipe. I’m not sure if you guys remember this post either, were I discussed how I bought some new sweet potato flour at Whole Foods. Wow, that was a while ago! Well, this past weekend I found that flour in the back of my cupboard and wanted to use it. So, I decided to make a batch of my sweet potato brownies but altered it subbing out the coconut flour for the sweet potato flour. Here is the revised version that came out wonderful. The brownies are very fudgey and dense, but still great. 

1 sweet potato

3 eggs

1/4 cup melted coconut oil

1/3 cup applesauce

3 heaping tablespoons of stevia

3 tbs. sweet potato flour

1/3 heaping cup of cocoa powder

1/2 tsp baking powder

1 tbs. vanilla extract

1 tbs. cinnamon

1/2 tbs. nutmeg

pinch of salt

Preheat oven to 425. Poke holes in the sweet potato with a fork and bake until done (~35-45 minutes).

Once it is cooked and cooled slightly to handle, peel it and mash it up (not the peel!) using a mixer. OH! Be sure to turn your oven down to 350.

Add all your wet ingredients to the potato.

Mix dry ingredients in a bowl and add to the wet. Mix well.

Spray a baking dish with some olive oil or butter or whatever nonstick you like to use, pour in your batter, and bake for ~30 minutes or until toothpick inserted in the middle comes out clean. Be sure to let them sit until completely cooled (or even overnight) before cutting into them. This lets the flavor spread through the brownies and enhances the flavor and delicious taste for when you do eat them!

An option, which I didn’t use because I didn’t have any dark/bakers chocolate on hand, is to melt 4 oz. of dark chocolate or bakers chocolate (which is sugar free) and add it in with the wet ingredients. This will give you an even more rich chocolatey flavor.




So how was my weekend? Well if you guys aren’t following me on instagram (@viciousfitness) here is a little update. Saturday I worked then ran horsetooth with some friends (a big hilly run!). I spent the night eating gluten free pizza and gluten free chocolate chip cookies (mmm yum, was really in need of a classic college meal- kept it gluten free, though! But felt all that sugar the next day :/) with a friend. We did lots of catching up!


Sunday I cooked for the week and went on a bike ride with my best friend, her boyfriend, and her family for Easter. Her family included their sheltie dog, Lincoln, who rode along in a trailer behind my friend’s dad’s bike! It was great despite the fact that my back tire was low on air and by the time we got back was completely flat. WOW that made the bike ride hard! I’m taking my bike in for a tune up this week- thankfully!


Sunday evening I grilled with a friend, we made guacamole stuffed burgers (my idea and he LOVED it!). Then we proceeded to watch the first episode of Game of Thrones to see what all the hype was about… both of us aren’t fans. Oh well. I loved how nice the weather was this weekend so I could play outside! Can’t wait for that to be consistent.


Turkey, Egg, and Spaghetti Squash Casserole: Paleo, Dairy Free, Delicious


Oh man, guys! This turned out great, you’ve got to go make this now! Sorry I didn’t get this recipe up sooner, I’ve been studying my face off for a big test I have tomorrow. Actually all of April is one big test/project/paper so I apologize in advance if posting becomes far and few between for the next month. I’ll try and keep it up but I can’t promise I’ll even have time to do much original cooking and baking. I can say I have another recipe to post in the upcoming week though! yay! Okay, on to this one….



1 medium spaghetti squash

1 lbs. ground turkey breast

1 medium yellow onion, diced

1 tbs. olive oil

6 eggs

Salt and Pepper

2 tbs. basil

1 tbs. paprika

1 tbs. rosemary

1/2 tbs. garlic salt

1/2 tbs. sage

(+more of any or all of these spices!

3/4 cup of canned coconut milk

3/4 cup spaghetti sauce (italian seasoning style)

Nutritional yeast (optional)

Alrighty- first preheat your oven to 400 F. Cut your spaghetti squash lengthwise, line a baking tray with tinfoil, then place your squash cut side down on the tray. Bake for 45-60 minutes until cooked and easily spaghetti-able.

While your spaghetti squash is cooking, cook up your ground turkey breast in a skillet over medium high heat. Add half the spices to the meat while it is cooking. Season with salt and pepper. Cook just until not pink anymore.

Put the meat in a big bowl to the side. Add 1 tbs. of olive oil to the skillet and add your onion. Season with salt and pepper. Saute until soft and translucent. Add to your bowl with the meat. Once your squash is done and you have shredded it with a fork, add it to the bowl. Mix everything well.

Mix your eggs in a separate bowl with the rest of the spices. Beat well then pour over your spaghetti squash/meat mixture and mix everything together well. Feel free to add a little bit more of each of the spices at this point and mix in.

Add in your tomato sauce and coconut milk and mix well.

Pour into a greased baking dish. If you like, sprinkle nutritional yeast on top o add a bit of creamy, cheesiness. I don’t eat dairy so this is a great alternative to making a dish cheesy and gooey! You could always added your favorite shredded cheese to the top.

Cook for 25-35 minutes (at the 400 F), until not liquid-y anymore and eggs are cooked through.

Serve it up with some avocado slices on top! Devour.




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Vegetable Spaghetti and Meatballs Part 1

I have to say, I’m very impressed with this recipe. Simple but delicious and super filling.

Today I’m going to tell you how to make the Vegetable Spaghetti. We will cover easy, earthy meatballs on another day (tomorrow probably).


2 medium to large zucchini’s

4-6 big carrots

1 green bell pepper

1 red bell pepper

Olive oil

Salt and pepper to taste

First, seed and cut your peppers into very thin strips.

Heat a skillet with some olive oil and begin to saute the peppers.

Peel your zucchini and carrots. Next take one zucchini at a time and using your peeler, peel strips of zucchini into a bowl (so you get “noodles”). Peel until you get to the seedy center then do as you please with that portion (trash, cut up and eat, sauté, whatever). Do the same thing with the other zucchini and then with the carrots. You’ll reach a point with the carrots where it is too hard to peel anymore so I just cut that part up and ate it…. I threw some in with the pasta, too!

Once the peppers are beginning to soften, pour them into a bowl on the side. Add a little more olive oil and put your zucchini and carrots in the pan to saute up for about 5 minutes until begin to soften. Add your peppers back in and mix everything well, sauteing for a few more minutes.

This pasta serves 3-5 people depending on how big your servings are.