The beginning of spring leaves often leaves us caught beneath a massive yellow wake of disgusting outdoor poison from hell. While it may not be THAT bad to you personally, many of us dread allergy season due to the horrible allergy symptoms. So how can we equip our body to fight the allergies away? Try these vitamins and meal supplements to help out your bodies immune system capabilities.
Chances are you already know about the miracle that can be added vitamin C. Whether you want to take it in the wildly popular “Emergen-C” packets or just some over the counter pills, the big C can enhance your immune system AND fight some of those awful allergy symptoms. Research shows that Vitamin C supplements help to prevent the formation of histamine, which is largely responsible for things like excess mucus and that dreadful runny nose! Try taking 1,500 – 6,000 mg every day to help power your immune system.
EPA Fish Oils
Taking the right oils is necessary for your internal cells to build in the body. Eicosapentaenoic acid or EPA is a great year-round supplement as well as an allergen season helper. These oils are naturally anti-inflammatory agents, making them useful for clearing up those swollen sinuses and throat. It is also used in the practice of treating heart disease as well as helping your blood to clot. Try taking 2,000 to 6,000 mg every day.
This common supplement is used to help ease your tired lungs and throat. It is used to help your body breathe naturally despite the sickness. Coughing is one of the most annoying parts during the allergy season. It can be painful AND embarrassing. It also is found to fight that histamine we discussed earlier. Try taking 200 mg a day and do not exceed 350mg a day.
Let us know how you’re doing this allergy season! Do you have a favorite supplement or oil? How long have you been taking it? Let us know on Facebook.
Check out this southern home-style steak recipe! Let us know what you think on Facebook!
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 stick plus 2 tablespoons butter, room temperature, divided butter
- 4 large thinly sliced Vidalia onions
- 3 tablespoons crumbled Gorgonzola
- 4 (8 oz) beef fillets
Preheat grill to medium-high heat. Spray grill with nonstick nonflammable cooking spray.
In a large saucepan, melt 2 tablespoons butter over medium-low heat. Add onions, and cook, stirring frequently, for 20 minutes, or until onions are caramelized. Remove from heat, and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola; cover, and refrigerate until ready to use.
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered with grill lid, for 4 to 6 minutes per side, or until your desired degree of doneness. *Cook’s Note: For a rare doneness, cook steaks on each side for 3 to 4 minutes. Transfer to serving plates and let sit for 5 minutes. Serve fillets with caramelized onions and Gorgonzola butter.
- 2 Hass avocados—halved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
How to Make It
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges!
Let us know what you think! To check out other recipes by the same “Chef” check out the website below…
This time-tested recipe is a family favorite across America. Give it a try at the table this weekend!
In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
- 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
- 2 Tbsp olive or grapeseed oil
- Salt, pepper, italian seasoning to taste
- 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
- 4 cloves of garlic, peeled
- 1/2 cup of red wine
- 1 bay leaf
- Several carrots, peeled and cut lengthwise
1 Brown the roast on all sides: Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.
2 Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.
3 Add roast, red wine, bay leaf, cover, simmer on lowest possible setting: Set the roast on top of the onions, garlic, and carrots. Add 1/2 cup of red wine. Add the bay leaf.
Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)
4 Cook several hours until fork tender: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).
Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook’s Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.
Let us know how you enjoy the meal on Facebook!
When our little kiddos get old enough to go out to elementary school, it can be HARD to give up so much control over their daily lives. What are they being exposed to? What kinds of activities do they partake in every day? Who are they hanging around with?
While it’s never a good idea to be a “Helicopter” parent, there are some ways you can be involved to help keep your child safe during their time at school.
1. Encourage your child to have daily conversations about their day at school. Let them know that “Good” isn’t enough of an answer, and then STICK TO IT! Getting a feel for how your child is enjoying their school is a great way to know whether or not they are comfortable in their class, or if they are having any problems with any of the other students. Pay attention to their mood, and ask them when you see them acting strange, but most importantly, show them that you are a safe place to talk when they are having issues.
2. Make a regular meeting plan with administration and teachers. While these meetings are often routines for most teachers, try and get deeper in the questioning about your child. Ask them about the people he or she is hanging around with, and whether or not they are getting along with the other students. Are there any students in the class that seem to cause more trouble than others? Your child’s teacher will hopefully have great input that can help you understand your child’s situation.
3. Update your child’s records and medical information. As many parents, today know, allergies are becoming more and more of a problem in recent generations. MAKE SURE to inform your child’s teacher, lunch staff, and nurse about ANY of your child’s medical conditions. Remember, if your child develops any more allergies, or any other medical conditions, it is very important that you update the records kept by the school on the child.
We hope you found this week’s blog useful!
Do you have any other tips or tricks towards keeping up with your children’s school life? Start the conversation on Facebook!
Deep-Cleaning the house during the Springtime is a tradition held by families all over the country, but it can be EXHAUSTING!
We think that having the kids help out could make the experience a little less taxing. Many parents have trouble getting their children off their phones and away from the TV, but maybe they could get a little more help by giving them the right chore.
Matching your children with the right chore may make a world of a difference in their attitude towards work, and makes them feel accomplished after they finish! it’s almost never too early to start our children off with a strong work ethic.
Many parents feel that their children aren’t capable of many chores, but you may be suprised!
At two and three your child is probably starting to have a real personality. But this isn’t aways the best thing… It’s not called the “terrible twos” for nothing!
At this age kids are still more than capable to start learning how to help out mom and dad. They will quickly learn how to pick up their toys with parental supervision. If you can help it, DON’T pick up your children’s toys while they continue to play elsewhere!
At this age children become much more capable. Here are some chores you can give your four and five year olds.
- Setting/Clearing the table with parental instruction
- Carrying in grocercies from the store
- Helping to sort/fold laundry
- Match socks after clothing is washed
- Be responsible for a pet’s food and water bowl
- Hang up towels in the bathroom
- Puting away silverware from the dishwasher (stay away from the knives!)
- Make their bed every day
- Put Laundry Away
- Put away dishes from the dishwasher
- Empty Trash Can
- Rake leaves
- Put all laundry away with supervision
- Take the trash can to the curb for pick up
- Change light bulbs
- Change the vacuum bag
- Dust, vacuum, clean bathrooms and do dishes
- Clean mirrors
- Mow the lawn with supervision
- Prepare an occasional family meal with supervision
- Do housework as needed
- Do yard work as needed
- Prepare family meals — from grocery list to serving it — as needed
- Deep cleaning of household appliances, such as defrosting the freezer, as needed
REMEMBER this is a guideline. It is our advice to pick out a few of these chores from each list and assing them to your child. Don’t create resentment towards work by overburdening them with chores!
What did we miss? Are there some things your kids enjoy doing more than others? Let us know on Facebook!