I knew Bennett was not feeling well when he was laying on my lap the other day...I hoped that maybe he was just sleepy but then last night it ALL began...sore throat, pulling ears, low grade fever...and I thought ....here we go !... Sure enough today was worse. I get soo stressed out when my babies are sick!! I always want to figure out a way to make them better right away. So, I do what every mom does when we are looking for something, yep...go to the internet and search what I can do to protect our family this winter season. I found this on cookinglight.com
I hope that everyone stays healthy this winter...loooove the holidays!
Food alone can’t protect against the common cold or flu, but experts agree that a diet rich in a variety of produce, whole grains, lean proteins, and low-fat dairy products―along with adequate sleep, moderate exercise, and minimal stress―contributes to a well-functioning immune system. Here are some key nutrients and recipes that will help increase the likelihood that you’ll fly through the winter months in good health.
Vitamin C
Choose citrus, like grapefruit, oranges, kumquats, tangerines, and clementines as well as canned tomatoes, chiles, or pineapple for vitamin C.
Tropical Citrus Compote
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon grated lime rind
- 1 teaspoon grated orange rind
- 1 1/2 cups orange sections (about 3 oranges)
- 1 1/2 cups chopped peeled mango (about 1 mango)
- 1 1/2 cups chopped peeled papaya (about 1 papaya)
- 1 cup red grapefruit sections (about 2 grapefruit)
Preparation
1. Combine 1/2 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; stir in rinds. Cool to room temperature. Strain sugar mixture through a fine sieve; discard solids.
2. Combine orange and remaining ingredients in a bowl. Add sugar mixture; toss gently.
Vitamin A
Pumpkin, butternut squash, and other deep-hued orange produce provide beta-carotene, which is converted in the body to vitamin A. The squash in this recipe is also packed with vitamin C.
Butternut Squash Gratin with Bleu Cheese and Sage
Ingredients
- 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
- 1 (1 1/2-ounce) slice white bread
- 4 teaspoons olive oil, divided
- 2 cups thinly sliced onion
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup (2 ounces) crumbled blue cheese
Preparation
1. Preheat oven to 400°.
2. Steam butternut squash, covered, 10 minutes or until tender.
3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
