My experience with the EquiLife Para Support Protocol so far

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Disclaimer: The information provided in this article is for entertainment and educational purposes only and is not intended replace medical advice. Always consult with a qualified healthcare professional before starting any new health protocol or supplementation. Please remember that I’m not a doctor and am simply sharing my experience using these products. 

Hi hi! How are you? I hope you’re having a lovely day! We’re still off on our trip, but in the meantime, I wanted to share more about the EquiLife Para Support Protocol since I’m almost a month into the two-month program. I’ve been learning more about the implications of parasites and their prevalence in our lives, and I knew it was something I wanted to do. I had some symptoms that I wanted to see if I could resolve and have been pleasantly surprised by my experience so far.

My experience with the EquiLife Para Support Protocol so far

I’ve heard it said that, “If you have a pulse, you have a parasite,” and then can affect humans in various ways. It’s interesting that they’re so common – an estimated   but aren’t commonly treated or addressed in Western medicine.

Here are some common symptoms that may be due to parasites:

Digestive Issues:

Persistent diarrhea, constipation, bloating, gas, abdominal pain, and frequent nausea can be signs of a parasitic infection in the gastrointestinal tract.

Unexplained Weight Loss:

Sudden and unexplained weight loss, despite a normal or increased appetite, could be a symptom of certain parasites that interfere with nutrient absorption.

Fatigue and Weakness:

Feeling constantly tired, fatigued, and lacking energy, even after sufficient rest, may be a result of parasitic infections that disrupt nutrient absorption.

Skin Problems:

Itchy skin, rashes, eczema, hives, or the sensation of something crawling on the skin are possible indicators of parasitic involvement.

Changes in Bowel Movements:

Stool abnormalities such as greasy or oily consistency, presence of mucus or blood, and the appearance of worms or their eggs in the stool

Mental and Emotional Disturbances:

Parasitic infections can affect mental well-being, leading to symptoms such as anxiety, irritability, mood swings, and cognitive difficulties.

Joint and Muscle Pain:

Some parasitic infections can cause muscle aches, joint pain, and inflammation, resembling symptoms of arthritis.

Allergic Reactions:

Parasites can trigger immune responses, resulting in allergic reactions like itching, hives, or asthma-like symptoms.

Sleep Disturbances:

Insomnia, disturbed sleep patterns, or restless sleep may occur due to the body’s response to parasitic activity

It’s important to remember that these symptoms can be cause

German Potato Salad

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German Potato Salad

a photo of a bowl of german potato salad with golden potatoes, bacon bits and chopped fresh parsley.

German potato salad is served warm with tender potatoes, crunchy bacon and a mustard vinegar dressing that is everything a potato salad should be!

Don’t get me wrong, we love our traditional potato salad! And it always has a place as a favorite side dish at the picnic table, but if you want to change things up and ditch the eggs and mayo, then this is the potato salad for you!

I start by boiling some golden and red potatoes, then I cook the bacon on the stove in a dutch oven. Once the potatoes are fork tender, I combine them with the bacon and some garlic with a little of the bacon fat (hello flavor town!!) and then top it all with a tangy mustard (2 kinds!) and apple cider vinegar dressing.

The ingredients are so few and so simple that it seems impossible it could be so good, but it is heaven! It’s all topped with a little fresh parsley on top because, while it seems useless, it actually freshens the whole dish up. Trust me, you need to make this.

Ingredients for German Potato Salad

  • Potatoes: We love the combo of some Yukon gold potatoes and red potatoes, but you could do all of one or the other. Just avoid the russets!
  • Salt: adds flavor to the potatoes as they boil
  • Bacon: adds flavor and a crunchy texture to the dish. Don’t forget to reserve some of the bacon grease left behind.
  • Butter: use unsalted so that you can control the saltiness of the dish
  • Olive Oil: extra virgin is preferred
  • Apple Cider Vinegar: adds acid to the dish
  • Garlic: adds flavor, be sure to use fresh garlic
  • Sugar: mellows out the vinegar
  • Mustards: we use a combo of stone ground mustard and Dijon for maximum flavor
  • Salt and Pepper: just enough until it tastes perfect to you
  • Parsley: some is going to get mixed in while everything is cooking and some is going to be added fresh on top at the end so make sure you follow the instructions

The measurements for each ingredient can be found in the recipe card at the end of the post.

What Kind Of Potatoes Do You Use For Potato Salad?

For potato salad, you’ll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process.

Red potatoes or golden potatoes maintain the perfect texture for salad.

Variations for German Potato Salad

There are a few options for changing this recipe up. You can always try different combinations of potatoes, though we really love the combination of reds and Yukon golds.

If you want to lighten things up a little, try using turkey bacon. You’ll be losing a lot of flavor if you go with this option because you won’t have the bacon grease to add to the dressing. Turkey bacon is quite lean and doesn’t leave much, if any, grease behind.

Feel free to play with the mustards that you use. If you want to add a little heat, try using a little s

Cowboy Butter

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Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread.

steaks on cutting board with compound butter

What is Cowboy Butter?

My brother Karl first told me about this spread. I had never even heard of cowboy butter. He assured me that this spicy, garlic herb compound butter was indeed a real thing.

So, you can imagine my excitement when I was visiting my friend Sandra and she mentioned making cowboy butter for our steaks that night. It was love at first taste! Juicy, grilled meat topped with scoops of slowly melting cowboy steak butter is pure heaven.

Cowboy Butter

This isn’t your average butter. It is a zesty, garlicky, citrus-kissed, spice-tickled creamy concoction with irresistible flavor. I found myself begging her for the recipe.

Lucky for me, it’s about as easy as can be to make. You can mix this compound butter together in barely 5 minutes. The hardest part is waiting while it chills and firms up again in the fridge.

If you’re serving this over meat, it’s well worth the wait. You want the butter to slowly melt over your steak instead of immediately dissolving. Still delicious after it melts, just better when served chilled over hot steaks.

compound butter with cowboy knife spreader on wooden table next to vegetables

How to Make Cowboy Butter

One of my favorite things about compound butter recipes is that everyone can adjust the ingredients to suit their taste. You can make it spicier with the inclusion of cayenne pepper or by adding more pepper flakes.

Or, you could increase the lemon juice or even use limes to give it a more prominent citrus flavor. I’ve seen variations with mustard and horseradish, and others that include a host of fresh herbs.

This recipe is for how to make cowboy butter the way that I fell in love with it, the one that my kids go cra

Easy Peach Cobbler with Cake Mix

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Easy Peach Cobbler with Cake Mix

a photo of a white dessert bowl full of juicy peach cobbler with a golden crumbly cobbler topping and a scoop of vanilla ice cream on top.
In this easy Peach Cobbler with Cake Mix, juicy peaches are tossed in cinnamon and sugar and cooked to a caramel-like sauce nestled under the easiest cobbler topping made from cake mix and butter! 
 
I have tweaked this recipe a little because… BUTTER, butter and more butter! I’ve added more butter to cake mix topping and it is richer than ever!
 
 

Fresh Peach Cobbler with Cake Mix

It truly couldn’t get any simpler than this easy peach cobbler. My family grew up on this cobbler, though we usually had it in a dutch oven. It works either way. I’ll include instructions in the recipe card for baking it in a dutch oven.

There’s nothing quite like having a dessert that was a staple in your house growing up. The smells fill the air and suddenly everything feels a little tingly and magical. You can’t help but take a trip down memory lane! 

All I want is peaches when they are in season! They are so dreamy and make the most scrumptious desserts like this peach cobbler made with cake mix. You are going to love the flavor of this one and how easy it is!

What Is The Difference Between Cobbler and Crisp?

 A cobbler is a deep-dish baked fruit dessert with a thick dropped-biscuit or pie dough topping. A crisp is a baked fruit dessert with a layer of topping including oats or nuts. If you haven’t tried out peach crisp, you should jump all over it!

 

What’s Needed for This Fresh Peach Cobbler? 

To make this easy peach cobbler recipe with cake mix, you’ll need the following ingredients: 

  • Fresh peaches – freestone peaches are best for baking and they should be peeled and sliced
  • Butter – unsalted, adds richness to the filling and blends with the cake mix to create the golden cobbler topping
  • Cinnamon – adds flavor
  • Cornstarch – thickens the peaches
  • Brown sugar – sweetens the peaches and adds richness
  • Yellow cake mix – I used to say white or yellow cake mix, but it needs to be yellow all the way

The measurements for all the ingredients can be found in the recipe card at the end of the post.

What Peaches Are Best for Eating?

A clingstone peach is used for eating and snacking. You might not get the pit out but with that sweet nectar dripping down your chin, who cares!

What Peaches Are Best for Baking?

Freestone peaches are best for baking because they are sweeter and easier to use in recipes, but there’s a gazillion varieties. Here’s a comprehensive list if you need help. My favorites are:

  • Early Amber
  • Golden Jubilee
  • Lucky 13
  • Nectar
  • Early Elberta

 

How to Make Peach Cobbler with Cake Mix

This peach cobbler recipe with cake mix couldn’t be simpler to make! Here

The Little Things Newsletter #370 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! My two youngest kids are at opposite ends of the country visiting family this week and next. I’m so glad they were able to do this, but man, the house sure has been quiet this week! I miss having them home.

I’ve headed out of town myself for a spur-of-the-moment weekend trip, so Sean and my oldest are going to have to hold down the fort and keep Oscar company this weekend. It’s hard to imagine a time when the boys won’t all be living at home, but I know that day is coming.

ON THE BLOGS this week: A colorful medley of garden-fresh vegetables is tossed in a light oil and vinegar dressing to make this tangy pasta salad a surefire hit at your next gathering.

Sweet onions, fresh zucchini, and grilled corn along with a bit of chicken and plenty of melting cheese made these some of the best vegetable quesadillas that I have made recently.

Roasted peanuts, ginger, garlic, and spicy red chilies give this easy kung pao chicken a kick that makes it quite unique. Kung Pao chicken is savory and sweet with as much spiciness as you might desire. The peanuts provide an additional nutty flavor that really brings it all together.

The robust flavor of artichoke hearts is perfect with the fiery kick of fresh jalapenos in this endlessly snackable artichoke jalapeno dip.

Learning how to roast beets is something that I am so glad I took the time to figure out. Getting those purple rocks soft and delectable is much easier than I imagined!

Sweet and earthy beets dance with tangy goat cheese, crunchy candied walnuts, and a drizzle of rich balsamic in this roasted beet salad.

Sweetly tart and tender rhubarb is baked to perfection under a crisp topping of brown sugar and oats in this easy rhubarb crisp.

There is nothing – and I do mean nothing – that compares with steeping whole spices and tea leaves to make an authentic pot of fragrant, spicy, sweet homemade chai. I’m warning you now, once you’ve made real chai you will never be as happy with the other versions.

Fragrant cardamom, ginger, cinnamon, and cloves are steeped with black tea leaves to infuse each scoop of this chai ice cream with the classic flavor of chai tea.

Sweet strawberries meet tart rhubarb, b

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