Hello all of my beautiful friends 🙂
If you have been following my story, you read that I changed my Lyme Disease treatment protocol about a month ago. Here is a quick update on the things that I have learned, the foods and supplements that I have incorporated and how I have been feeling. Thank you all for the continued support and love.
***For people who have been diagnosed with Fibromyalgia, Lyme, Thyroid issues, Chronic Fatigue or other illness, you may want to watch as well. There is information that is worth hearing. Best of luck to all of you with your healing.
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)
-Fresh mint (I used about 6 leaves)
-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.
I don’t know about you all but as much as I love vegetables, sometimes I can get a bit bored with the same ol’ meals. Here is a slight twist on asparagus and it only takes 3 ingredients (okay, five if you count salt and pepper)!! 🙂
-half bunch of asparagus
-bread crumbs (I used gluten free)
-Vegenaise (or other vegan mayonnaise)
-salt and pepper (to taste)
- Preheat oven to 425 degrees.
- Wash and dry asparagus. Cut the ends off.
- Take a spoonful of Vegenaise and spread it on a flat surface (plate, cutting board, etc.)
- Pour some bread crumbs on a separate plate or paper towel.
- Roll each asparagus in the Vegenaise, followed by the bread crumbs. Be sure to cover the entire surface.
- Place the asparagus on a greased baking sheet. Season with salt and pepper (if desired).
- Bake for 9-11 minutes.
- Serve warm and enjoy!!!
These cauliflower tots are amazing and taste like the real, potato version. Don’t tell the kids….they are healthy and vegetarian! We love this recipe and normally pair it with spaghetti squash to make it a full meal. I do not take credit for this recipe. Enjoy!