As I get older it seems like my allergies get worse. Every spring my eyes start itching, nose running and I end up feeling miserable. I thought I would share some home remedies I found here in case you suffer too. Let me know if you’ve tried any of these or if you have any to share with the community.
Red Onion Water
Onions contain a water soluble chemical compound called quercetin, which has been demonstrated in preliminary studies to reduce the amount of histamine produced by the body, therefore reducing symptoms of allergies. It is, essentially, nature’s version of an anti-histamine. Quercetin itself has also been shown to inhibit inflammation, as well as act as a bronchodilator, opening up airways and helping you breathe easier.
You will need…
-1 red onion
-4 cups of water
-Organic, raw, honey to taste
Directions: Thinly slice the onion and add it to the water. Allow it to infuse for 8-12 hours before drinking 1-2 times daily. It will keep in the fridge for up to 4 days. Stir some honey into individual glasses when you drink it if you like (I personally recommend it.)
Nettle has such a negative image, but it’s one of the most incredible herbs you will use once you add it to your repertoire. From relieving arthritis (link), lowering blood pressure, and (of course) helping seasonal allergies, it performs a wide variety of functions thanks to its (find property names.) The peppermint contains a type of flavonoid called luteolin-7-O-rutinoside which can help inhibit the activity and secretion of anti-inflammatory enzymes, such as histamines, and greatly reduce the dreadful discomfort that comes along them.
You will need…
-1 teaspoon of dried peppermint OR ¼ cup chopped fresh peppermint
-1 teaspoon of dried nettle leaf OR ¼ cup chopped fresh nettle leaf
-Honey and lemon to taste (optional)
-8 ounces of fresh water
Directions: It doesn’t get much simpler than this! Place the nettle and peppermint in a mug and cover with boiling water. Steep for 10-15 minutes, strain; add honey to taste, and drink 2 times daily as needed for allergy relief.
Recipes from Claire at http://everydayroots.com/allergy-remedies
One of my favorite snacks is fresh veggies with hummus. Here is a quick recipe for making homemade hummus. Let us know if you try it and if you would like to see more quick easy healthy recipes.
Make your minutes matter
One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini, we use Krinos or Homemade Tahini (it’s easy to make)
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Oh. My. Gosh.
Coach Wright wears many hats around here and one of his newer titles is Chef –which I have to admit, he’s getting pretty good at. Last night Aaron made chicken breast, rice, salad and steamed broccoli – a very healthy meal that blew our past efforts out of the water. That’s because he researched the best way to bake chicken breast – and apparently 350* for 30 minutes is not it.
The secret to perfectly cooked chicken breast is to bake for a short time at a high temperature. The chicken was crispy on the outside, fabulously moist on the inside, and perfectly seasoned. Check out the recipe here.
You’re welcome 🙂
I can’t believe that Thanksgiving is in less than ONE WEEK – this year has absolutely flown by (I’m not really sure why that keeps surprising me though – every single year). I ran across this post on FoodMatters.tv with tips for a healthier Thanksgiving and thought I’d share today – just in case you’re concerned about your diet over the holidays. They included some of the usual suspects (eat more veggies, skip the booze, and be mindful of what you’re eating) but it’s always good to refresh your memory, especially this time of year. I was particularly struck by #6 (Look after you). It’s so easy to let peer pressure ruin even the best plan – and SO HARD to turn Grandma down when she’s adding food to your plate.
I think we’re going to try making a cauliflower/mashed potato hybrid I found at hungry-girl.com (see below) and since we’re eating gluten free over here (medical reasons) I’m going to play with a wild rice based dressing this year.
Stop by our Facebook page to share your stay-healthy plans for Thanksgiving.
HG’s Miracle Mashies
PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein —PointsPlus® value 2*
Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!
One 12-oz. russet potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt, or more to taste
Optional seasoning: black pepper
Bring a large pot of water to a boil. Meanwhile, peel and cube potato.
Add cauliflower and cubed potato to boiling water. Once returned to a boil, reduce heat to medium. Cook until potatoes and cauliflower are very tender, 15 – 20 minutes.
Drain and transfer cauliflower and potato to a large bowl. Add half & half, butter, and salt. Thoroughly mash and mix. Enjoy!
MAKES 5 SERVINGS