A Get-Well-Soon Guide
Posted: | Categories: Substack Archives | Tags:substackWe’re entering the time of year when it seems like everyone’s sick or getting sick. I tell my kids on a daily basis how important it is to eat nourishing foods to stay healthy. When I feel like I’m getting sick, I make immunity punch, chicken soup packed with anti-inflammatory, immunity-boosting ingredients, and foods high in vitamin C. I believe that whole foods made with whole ingredients (like all the recipes I share here!!) are essential to good health and maintaining a strong immune system.
Also on my list of immune-boosting tips (which makes me sound like such a mom, I know):
Take 2 of these vitamins every few hours when you start to feel under the weather. I keep these on hand always—it really helps fight off a cold if you catch it in time
Stay hydrated. Lots of water, and I add electrolytes to mine. (Either these that my trainer makes or these made by my favorite salt brand.) I lug my water bottle with me everywhere, too.
Get a good night’s sleep!! Rest will help your body recover.
My oldest was home with a cold last week, so I made her soup (Jewish penicillin) and she had some of the short ribs I made. And a pro-tip: Make soup, freeze it (I use these containers), and warm it up when you’re sick. Standing over the kitchen is the last thing I want to do when I don’t feel well. Cook it now to take care of yourself later.
Here’s what’s on the menu this week to help you feel better, fast:
Golden Chicken Soup (with my favorite trick to make any soup better for you)
Immunity Punch, Two Ways
Three-Ingredient Short Ribs
Lentil Salad
Golden Chicken Soup
This recipe has one of my favorite hacks for boosting the healing power of the soup. I take a cup of broth and blend it with big knobs of turmeric and ginger, then pour it directly back in the soup. It adds great color and flavor, plus an anti-inflammatory kick that will make you feel better in no time. I’m also including a vegan carrot & ginger soup in the PDF!
Immunity Punch
It totally makes sense that this was one of my most popular recipes last year. You don’t need big kitchen appliances to make fresh juice—just a high-powered blender and a fine-mesh strainer. I love being able to customize the ingredients (use what you love!), and use it as a way to clean out my fridge. If I have a beet, I love throwing it in for color (and nutrients), but you don’t have to.
Three-Ingredient Short Ribs
Remember the potato salad I made earlier this year? I took that trick and used it again for a quick short ribs recipe. It took just a few minutes to throw in the pot, then I let it cook all day long, low and slow. The biggest miracle? Everyone in my family ate it (and even went back for seconds).
Lentil Salad
As I said, I don’t want to spend a ton of time cooking if I’m not feeling well. This salad gives you nutrients you normally miss out on when you’re sick and stuck with a soup-and-crackers diet. The lentils give you fiber and protein and the veggies give extra cold-fighting power.
Make a big batch when you start to feel a cold coming on and eat throughout the week—the ingredients get better over time. (To make it easier, buy pre-cooked lentils and pre-chopped veggies at the grocery store. Throw it in a bowl, whisk together the dressing, and lunch is served.)
