Do you get itchy eyes and a runny nose from mid-August to October? Did you think it was ‘hay fever‘? Most likely, you are allergic to Ragweed, Ambrosia artemisiifolia. This innocuous-looking plant grows widely in North America. With its green leaves and its small green flowers, no one notices it, unless you are looking for it. If you do see a plant like the one shown at left, pull it out, especially if you can get it before it blooms. Along the roadsides, in sidewalk gardens, in public parks — yank it all up and leave it there to wither, put it in the trash, or feed it to your chickens. A small victory! Like all flowers, ragweed produces pollen — LOTS of pollen, and the wind-carried pollen causes the allergy. Around mid-August, the flowers are in peak production, when each plant can release about a billion grains of pollen before they are killed by frost. For centuries, people looked for a reason for their seasonal rhinitis, so they blamed plants that were visible at the same time. Hence, ‘hay fever’, since ragweed bloom coincided with the hay harvest. Or local prohibitions on Goldenrod plants, thinking that the showy flowers had to be the culprit. My introduction to a ragweed allergy came when I returned from a summer in Europe, landing in the US on August 15. Wham! Sneezing. Stuffed up nose. Itchy, painful eyes. Couldn’t put in my contact lenses for weeks. The eye doctor said the problem was due to ragweed. From that year on, every August the allergy returned, and no over-the-counter remedy made a difference. Believe me: I am on a crusade against ragweed! Professional allergists can help. I sure hope ragweed is not a problem for you. Even if it isn’t, do the rest of us a favor and minimize its growth in your area. Thank you.

Ragweed originated in the South-Western states of the United States. Oddly, people with respiratory problems used to go to those states to breathe the clean, healthy air! Our menus for today originated in New Mexico, but unlike Ambrosia artemisiifolia, the food is good for you.

Breakfast Burrito:  225 calories… 12 g fat… 3.5 g fiber… 12 g protein… 29 g carbs… 108 mg Calcium…  NB: The food values shown are for the tortilla, egg filling, and the fruit, not for the optional coffee.  PB GF– if tortillas are all corn Inspired by breakfasts enjoyed at the Frontier Restaurant in Albuquerque, N.M., this has all the tastes of the Southwest – right down to the mocha coffee — in a filling yet low-calorie meal.

++ one 6” corn tortilla, MUST be 65 calories per tortilla ++++ one 2-oz egg ++++ 1 oz roasted green chiles, available canned or in jars ++++1 Tbsp carne adovada — this is pork shoulder with hot spices. [Make a batch and freeze it in small amounts or see if you can find it at a Mexican market.] ++++ Large pinch oregano, Mexican oregano if you can find it. ++++ 1 tsp cheddar cheese, finely grated ++++ 1 oz apple ++++ Optional: blackish coffee [53 calories] or blackish tea or  mocha cafe au lait [65 calories] 

Whisk the egg with the chiles and carne. Heat a dry, well-seasoned cast iron pan and heat the tortilla until it is warm, soft, and just beginning to brown. Remove to a plate. Scramble the egg to your preference in a spritz of oil on your pan. Put the egg on top of the tortilla, then add the carne. Sprinkle cheese on top, and put it all in the toaster oven for about a minute. Douse with hot sauce if you wish, serve with the apple and hot beverage of your choice. To eat, roll it up and eat with your hands or use knife and fork. You choose.

 Green Chili-Chicken Posole: 207 calories… 4 g fat… 4 g fiber… 17.5 b protein… 24 g carbs… 35 mg Calcium…  PB GF  Friend Cheryl shared this recipe out of the blue one day and it turned out to be a real winner. Despite the low calorie count, it is filling. Did I add, delicious?

Makes 3 cups = 3 Servings
6.4 oz chicken breast meat—½ tsp thyme—–  salt + pepper	Shred or cube the chicken breast meat. Season with thyme, salt, & pepper, stir to combine and set aside.
2 tsp canola oil—–½ cup onion—-½ jalapeno, more if you wish—-1 clove garlic	Chop onion, pepper, and garlic. Heat oil over medium heat in saucepan. Add vegetables and cook ~ 4 mins, until soft. Cool a little bit.
6-7 oz New Mexico roasted green chilies—-½ tsp thyme	Scrape cooked vegetables into a food processor. Add green chilis + thyme. Process until smooth.
	Pour vegetables/chilis into saucepan. Cook, stirring, on med heat ~5 mins as sauce thickens.
1 cup chicken broth—-15 oz can of posole, drained	Add chicken and these to saucepan. Simmer until chicken is tender + cooked, ~10 mins.
Mexican oregano—–6 oz zucchini, sliced, cooked	Serve in bowls, topped with Mexican oregano. Plate zucchini, drizzled w/ some of the sauce