Good morning! …or good afternoon I should say. I was a little late to post today’s What I Ate Today post because I wasn’t all too prepared. I had a clogged milk duct/borderline mastitis earlier this week and it totally knocked me on my butt. I actually thought I was coming down with a cold at first because it can manifest in cold-like symptoms… low grade fever, dehydration, sweats/chills, massive headache, etc. But of course, when one of my breasts became so incredible painful, even to the lightest touch, I knew it wasn’t a cold… it was a clogged milk duct.
So while I was thinking I had caught a bug, I took pictures of my day and what I ate to share with you what I do when I feel a cold coming on. Although it didn’t end up being a cold, I still thought it would be good to share so you can see how I start to fight off a cold.
What I Ate Today #5
When I feel the first signs of a cold coming on I immediately make two batches of switchel. Switchel has a few nicknames like, Haymaker’s Punch, Ginger Water, and ACV Water. It’s a fermented drink that is filled with electrolytes and a great way to get all the benefits of apple cider vinegar without that harsh vinegar taste.
Since it’s a fermented drink and takes about 12hrs to ferment I make two batches. The first batch I put right in the in the fridge so it can start fermenting. The second batch I keep out and sip throughout the day.
I like to open the windows at least once a day (even in the fall and winter months) just to freshen up the indoor air, especially when one of us is sick. If it’s super cold I’ll just open them for a couple minutes.
I wanted to get in a solid dose of vitamin C and nutrients, so for breakfast I had a superfood smoothie. I loaded it with spinach, collagen, berries, 1/4 of a banana, vitamin C powder, hemp seeds, hemp milk, and avocado.
After breakfast we laid down for a nap and when we woke it was lunch time. I knew I wanted to get a couple cloves of raw garlic in because it’s a powerful immune booster and ant-inflammatory powerhouse. However, you cant get all of garlics disease fighting potential without allicin. Allicin is an enzyme in garlic that forms once its been chopped. It takes about 5-10 minutes to form after being chopped. So once i mince my garlic, I let it sit… and I wait.
My fever wasn’t making me feel very creative, culinarily, so I just heated up some left over BBQ pulled turkey, slapped it on some gluten free toast, and sprinkled it with my allicin activated garlic.
After lunch we went on a small walk around the yard for some fresh air, then went back down for another nap. When we woke up it was just about dinner time. I sautéed some green cabbage, onions, apple sausages, apples, and garlic in a cast iron pan and served it over rice.
After dinner and a hot shower to take away my chills, Justin made us chocolate PB smoothies (because i was now sweating from the hot shower haha), we Netflixed, and chilled. The perfect end to a sick day.