Vegetable Medley Coleslaw

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Part of my treatment was to eliminate some of the foods that I loved and I wondered, “what am I going to eat now?” I am a creature of habit and have been eating the same lunch and afternoon snack for about a year (No wonder my body felt so fatigued, it wasn’t getting the nutrients from a wonderful variety of foods)!

Layla and I came up with this delicious side dish (and I am trying hard not to let her just eat all of it). I should state that I am not a chef! I also don’t tend to measure, so go ahead and put in as much of each vegetable as your palette desires:)

-Green cabbage (I did half of a head)

-Rainbow carrots

-Fresh mint (I used about 6 leaves)

-Parsley

-Green Onion

-Hemp seeds

-Zucchini (I used zoodles cut with our veggie spiralizer)

-Apple cider vinegar, salt and pepper to taste

*It would probably be delicious with some lemon juice added as well, but they are on my “NO” list.

*Also, this recipe is great on a toasted brown rice tortilla with a little bit of vegan mayonnaise.

Enjoy 🙂

Cold Quinoa Salad

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With a few more foods eliminated this week as part of the Lyme treatment protocol, Layla and I had to get creative 🙂 Here is a quick recipe that will be great for those summer events!

Ingredients:

-White quinoa

-Carrots (I prefer the rainbow baby carrots)

-Cucumber

-Mint

-Feta cheese

-Capers

-Black olives

*feel free to add any other desired vegetables.

Directions:

  1.  Cook quinoa (add two cups of water to every one cup of quinoa. Bring to a boil. Turn down heat and simmer until water has evaporated).
  2. Place quinoa in a bowl and allow to cool.
  3. Cut vegetables, olives and mint.
  4. Add vegetables, capers, olives and feta to the quinoa.
  5. Season with caper juice, salt and pepper. (you could also use lemon or balsamic vinegar…but they are on my eliminated list 🙂 )
  6. Mix everything together and enjoy!