Cooking for Lyme

Super Simple Insta Pot Image

I want to share my favorite, Lyme-friendly slow cooker recipe with you. As a working mom with five kids in quarantine, my house has been very hectic this summer, so sometimes it’s hard finding the time to cook a nutritious meal for the whole family. My slow cooker has been a game changer! I’m honestly not that great of a cook, but with this slow cooker and a few recipes, I feel like a gourmet chef.

I throw everything in the pot,  set it on low, and it cooks while I’m working or running errands. Plus, one pot means fewer dishes for me after dinner!

Feel free to change out the eggplant and bell pepper if you are on an anti-inflammatory diet with sweet potatoes or other fresh vegetables to your liking.

This is my own version of  Slow Cooker Summer Vegetable Ratatouille from Brittany Mullins’ Eating Bird Food blog. I love following her on Instagram and trying all of her real-food recipes! This dish is my favorite because it is so easy, nutritious, and versatile. There will be so many fresh vegetables available at your local farmers market and grocery stores for you to choose from this summer. You can serve it as a side, over pasta, or with a grilled protein, depending on your dietary needs or taste buds. Personally, I love it just as it is and the cooked vegetables are super easy for my body to digest.




xx, Mimi

Summer Vegetable RataTouille

Lyme FriendLY RECIPE


  • 2 Tablespoons of coconut oil, ghee, or olive oil
  • 1 large yellow onion, diced (I like to brown the onions on the stovetop before)
  • 3 cloves of garlic (omit if sensitive to garlic)
  • 1 large eggplant
  • 1 orange bell pepper
  • 4 summer squash / zucchini squash
  • 3 cups of tomatoes
  • 2 Tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground pepper
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup fresh basil, chopped


Chop up all your veggies and add all of the ingredients except basil into a large slow cooker, cover and cook. You can choose to cook for 3-4 hours on high or 5-6 hours on low, depending on your timing for the day. You will know when the ratatouille is done when the vegetables have softened but are not mushy. If you are worried about it being too watery, just remove the lid and cook on high for the last hour. Just before serving, gently stir in the fresh basil. This dish can be served warm or cold, by itself or with a grain and/or protein, your choice!


Slow Cooker


Trade out bell peppers for sweet potatoes if you are on anti-inflammatory diet.



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Come Heal with Me! XX, Mimi