Tips to Prevent Cough, Cold, Flu!

5 tips for prevention…

  1. Wash Your Hands Often: Direct contact spreads most cold and flu viruses. Wash your hands often and use an alcohol-based hand sanitizer.
  2. Drink Plenty of Fluids: Water keeps the tissues of the respiratory system moist and helps the immune system function properly.
  3. Do Aerobic Exercise Regularly: Moderate exercise – 30 to 90 minutes most days of the week increases immune function and reduces your chances of catching a cold.
  4. Control Stress: People who are experiencing emotional stress have weakened immune systems and are more likely to catch a cold than their calmer counterparts.
  5. Don’t touch your face: Cold and flu viruses enter your body through the eyes, nose, or mouth. Touching their faces is the major way children catch colds and a key way they pass colds on to their parents.

Strengthen your immune system with the right foods

  • Some studies have shown that eating a daily cup of low-fat yogurt can reduce your susceptibility to colds by 25 percent.
  • Phytochemical are a natural chemical found in plants that give the vitamins in food a supercharged boost. Eat dark green, red, and yellow vegetables and fruits.
  • 100% orange juice provides a good source of potassium for a healthy blood pressure, folic acid and an excellent source of antioxidant Vitamin C, which has been shown to help support a healthy immune system.
  • Eat Soup! Did you know? Chicken soup can be a cold and flu fighter! Studies have shown that chicken soup specifically can thin mucus secretions. The vegetables in the soup will give healthy doses of antioxidants to support a healthy immune system, and the noodles will give you much needed energy from carbohydrate.

 

Chicken and Spinach Soup with Fresh Pesto

Total time: Approximately 30 Minutes

Ingredients

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup carrot, diced
  • 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
  • 1 large clove garlic, minced
  • 5 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons dried marjoram
  • 6 ounces baby spinach, coarsely chopped
  • 1 (15-ounce) can cannellini beans or great northern beans, rinsed
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup lightly packed fresh basil leaves
  • Freshly ground pepper to taste
  • 3/4 cup plain or herbed multigrain croutons for garnish (optional)

Directions:

  1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot and chicken; cook, turning the chicken and frequently stirring until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, occasionally stirring, until the chicken is cooked through, about 5 minutes.
  2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
  3. Combine the remaining 1 tablespoon oil, Parmesan, and basil in a food processor (a mini processor works well). Process until coarse paste forms, adding a little water and scraping down the sides as necessary.
  4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.