Let me state that I am not a medical professional, nor am I giving medical advice. What I have listed below is what I take at home and in order to avoid the chance of anyone taking this as medical advice I'm not listing the dosage. Also since supplements and vitamins are so expensive I like to shop at http://www.vitacost.com./ I use these to treat so many things I keep everything listed in stock. That said the following works well for me while I am preggers or breastfeeding.
First and foremost absolutely NO sugar!
Elderberry Extract
Grapefruit Seed Extract
Vitamin C (in powder form)
Vitamin D3 (in liquid drops)
Calcium and Magnesium
A multivitamin (heavy on the B vitamin side)
Probiotics
Green Drink (Currently using Super Foods)
Echinacea (In Tincture forml)
Echinacea and Tea tree oil Throat spray
Oscillococcinum (homeopathic treatment for flu symptoms)
Homemade Carrot Juice
Chamomile Tea
Echinacea Tea
I also make a Chicken Tortilla soup. It's loaded with vitamins, antioxidants and protein for your family. The key is to use as many fresh ingredients as possible! Note, I cook by taste and not by recipe and since the recipe is mine it changes slightly every time I make it. You'll have to experiment with your own spice measurements since what I have listed is a guess at what I actually put in.
Chicken Tortilla Soup
2 boneless, skinless chicken breast,
2 cups of frozen corn
1 cup brown rice, cooked
4 cups tomatoes, chopped
2 poblano peppers, roasted, peeled and chopped
4 cloves of garlic, minced or pressed
1 onion, chopped
1/4 cup Fresh cilantro
1 jalapeno, chopped
1 cup grated Cheddar cheese
1 cup milk
Roughly
3 Tbs Chili powder
1 Tbs oregano
2 tsp Cumin
1 Tbs lemon or lime juice
1tsp dried dill
Salt to taste
10 corn tortillas, torn in to bite size pieces
In soup pot boil chicken breast in water with a little salt till thoroughly cooked. Turn heat to medium and remove chicken from water. Add corn, rice, tomatoes, poblano peppers, garlic, cilantro, seasonings and lemon juice to pot. Shred chicken and return to soup. In skillet saute onion, and jalapeno till pepper is soft and onion looks clear. Add to soup. Turn heat to high until boiling. Turn heat to low, cover and let simmer for 30-45 minutes. Add milk, cheese and tortillas. Stirring till cheese melts. Let simmer 10 minutes, stir occasionally. Serve hot.
Variations
-Both of my kids are sensitive to spices when I'm nursing so sometimes I seed the peppers and/or reduce
the amount I put in.
-If family has stuffy or runny noses then I don't use cheese or milk.
First and foremost absolutely NO sugar!
Elderberry Extract
Grapefruit Seed Extract
Vitamin C (in powder form)
Vitamin D3 (in liquid drops)
Calcium and Magnesium
A multivitamin (heavy on the B vitamin side)
Probiotics
Green Drink (Currently using Super Foods)
Echinacea (In Tincture forml)
Echinacea and Tea tree oil Throat spray
Oscillococcinum (homeopathic treatment for flu symptoms)
Homemade Carrot Juice
Chamomile Tea
Echinacea Tea
I also make a Chicken Tortilla soup. It's loaded with vitamins, antioxidants and protein for your family. The key is to use as many fresh ingredients as possible! Note, I cook by taste and not by recipe and since the recipe is mine it changes slightly every time I make it. You'll have to experiment with your own spice measurements since what I have listed is a guess at what I actually put in.
Chicken Tortilla Soup
2 boneless, skinless chicken breast,
2 cups of frozen corn
1 cup brown rice, cooked
4 cups tomatoes, chopped
2 poblano peppers, roasted, peeled and chopped
4 cloves of garlic, minced or pressed
1 onion, chopped
1/4 cup Fresh cilantro
1 jalapeno, chopped
1 cup grated Cheddar cheese
1 cup milk
Roughly
3 Tbs Chili powder
1 Tbs oregano
2 tsp Cumin
1 Tbs lemon or lime juice
1tsp dried dill
Salt to taste
10 corn tortillas, torn in to bite size pieces
In soup pot boil chicken breast in water with a little salt till thoroughly cooked. Turn heat to medium and remove chicken from water. Add corn, rice, tomatoes, poblano peppers, garlic, cilantro, seasonings and lemon juice to pot. Shred chicken and return to soup. In skillet saute onion, and jalapeno till pepper is soft and onion looks clear. Add to soup. Turn heat to high until boiling. Turn heat to low, cover and let simmer for 30-45 minutes. Add milk, cheese and tortillas. Stirring till cheese melts. Let simmer 10 minutes, stir occasionally. Serve hot.
Variations
-Both of my kids are sensitive to spices when I'm nursing so sometimes I seed the peppers and/or reduce
the amount I put in.
-If family has stuffy or runny noses then I don't use cheese or milk.
