Lately my cat allergies have been making life difficult. I wake up in the early hours—often around 4 or 5 a.m.—sneezing and congested, long before I’m ready to start the day. My partner Eric, for some reason, sleeps right through it. We’ve tried a lot to keep symptoms down: we clean the house more thoroughly, keep the cat out of the bedroom, bathe her weekly and wipe her down every day.
I’ve never lived with a cat before, and this is new territory for me. Still, I love precious Pearl—she’s a total sweetie. I’m trying to balance enjoying her company with staying healthy and minimizing allergy triggers.
To help, I’m getting an HEPA air purifier for the house — maybe more than one. I’d rather improve my immune response and reduce allergens in the environment than rely on daily antihistamines or long-term allergy shots if I can avoid it. Over the next few weeks I’ll focus on bolstering my immune system and adopting habits that ease symptoms.
Here’s the plan I’m following to reduce allergy symptoms and support my health:
- Probiotics — eating fermented foods, drinking kefir, and taking a daily supplement to support gut health.
- Antihistamine-rich foods — boosting Vitamin C, Vitamin A and quercetin through lemons, kale, kiwi, fennel, broccoli, berries, red onion, garlic and plenty of fresh herbs like mint, parsley and thyme from the garden.
- Hydration — drinking water and green tea regularly to help thin mucus and support overall health.
- Saline rinses — using a neti pot or saline spray to clear nasal passages; this really helps me breathe easier in the mornings.
- Omega-3s — eating more tuna and salmon and adding plant sources like hemp, chia and flax seeds to smoothies and salads so I get anti-inflammatory benefits without relying on pills.
Do you have pet allergies? Any tips for dealing with cat allergies?
On a different note, I have to tell you about this granola — it’s a staple in our house. It’s coconut-forward, chewy and satisfying; we make it again and again.
Coconut Quinoa Granola
- Author: Kristina LaRue
Ingredients
- 1/2 cup cooked quinoa
- 1 cup raw walnut halves, chopped
- 1/2 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds
- 1/4 cup whole golden flaxseeds
- 1 cup rolled kamut (use oats for gluten-free)
- 1 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup shredded unsweetened coconut
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup coconut butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup agave nectar
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine cooked quinoa, nuts, seeds, kamut (or oats), dried fruit, coconut and spices; mix until evenly distributed.
- In a small bowl, stir together coconut butter or oil, vanilla and agave nectar.
- Warm the coconut mixture briefly until melted, then pour over the dry ingredients and mix to coat everything evenly.
- Spread the mixture on a rimmed baking sheet and bake for about 30 minutes, until the granola is golden, stirring once or twice if desired for even toasting.
- Allow the granola to cool completely, then store in an airtight container.