Pictured above is my best friend for the past week and a half…my allergy pill. Although I HATE taking any medication at all, I really can’t remember having this bad of an allergy season. I am completely miserable without my allergy meds this season. Apparently, this allergy season is one of the worst on record. It is starting earlier and lasting longer too! 🙁
I read an ABC news article that had some tips to help us allergy sufferers survive this season (by the way, I haven’t been doing any of these things, but sure plan to!)
Don’t wait to start taking allergy meds until your symptoms are unbearable; may want to see an allergist to help pinpoint when to start
Ceck pollen counts online
Wear oversized sunglasses and wide brimmed hats to keep pollen and other allergans away
The only thing I have been doing is giving my dog a bath VERY OFTEN…he’s a pollen magnet. 🙂
My sister made this chicken soup for my mom when she was not feeling well. It was so good I asked her for the recipe. Turns out, it was her own creation. It’s really good!
1 quarts chicken broth or stock
1 chicken breast
1 cup snow peas or sugar snap peas, trimmed
1 cup fresh shiitake mushroom caps, cleaned and sliced
handful of maifun (rice noodles) cut into 3-4 inch strands
1 cup small grape tomatoes
1/2 cup fresh cilantro, chopped coarsely
2 tsp. super thin slices of fresh ginger
salt and pepper to taste
Season the chicken breast with salt and pepper. Saute the chicken just until no longer pink in the middle. Set aside and shred when cool.
Heat 2 quarts of chicken broth or stock in a stockpot over medium heat.
Ad the sliced shiitake and rice noodles to the broth and simmer for about 10minutes. Add the shredded chicken, snow or sugar snap peas, grape tomatoes, cilantro and ginger and simmer for another 10 minutes
You can also add other vegetables like bean sprouts, baby corn, or whatever you feel like having. 🙂
In class last week, we worked on a real life case study. We looked at our case study’s diet one year ago, and then looked at the improvement she made after a 1 year period. After talking to a dietitian, she has done wonderfully. She cooks every day, she has gotten rid of all of the junk food in her home, and has inspired her entire family to eat better. She has gotten so excited about her improvements, she has posted her new menus (with pictures) online. The class wrote her letters of encouragement to her and they were beautiful. Some of them that almost made me cry. So if you can think of someone that has made a big improvement (health related or not), write them a letter. You’ll be doing something wonderful for them!
My parents just returned from a trip to Spain and brought back some Spanish almonds. They are really yummy. They are much fatter than the ones grown here in California. They’re a little sweeter in taste and have a softer texture also. They can be eaten right out of the bag or also toasted in the oven with different spices or even rosemary and olive oil. I am going to try out some recipes that I can use so I could use the nuts as a salad topper. Although they are imported, they are available pretty widely. I saw them at Fresh and Easy and my mom even saw them at Costco. Give them a try! 🙂
I posted a recipe for edamame hummus a little while ago, but I like this spread better. 🙂
1 cup cooked, shelled edamame
2 tsp. olive oil
2 TB water
1 TB of your favorite non salt seasoning (I used “Arizona Dreaming” by Penzeys spices)
1/4 tsp. garlic salt
Blend all ingredients in a cuisinart or blender until it resembles the consistency of guacamole. If it is too dense, add a little more water. Serve with your favorite crackers or tortilla chips. It is pictured above on a flaxseed chip.
My mom actually came across these popcorn chips that are awesome. I have found them at Fresh and Easy and some Ralph’s. They’re really tasty and crispy…same appeal as popcorn but in a chip form. My favorite is jalapeno. They are not quite low fat, but much better than potato chips. Give them a try! 🙂