What can I say? My 16 year Cold & Flu Streak finally came to an end and boy has it packed a wallop!
Since as long as I can remember, back to 2003, when Rob and I bought our first exercise franchise, I’ve been able to avoid getting sick and missing any time off from work. For those of you that know us, our health goal is to be on the side of Prevention!
It’s not that I never feel symptoms come on, but when I did, I was able to fight it off by increasing my water, adding in more Wellness, Vitamin C, and increasing my sleep.
I don’t know if it is because we are living in a colder climate and am doing more volunteer work, but this time I wasn’t able to get in front of it and by Thanksgiving morning a deep and very wet cough had settled in my chest.
By the following Tuesday, my ribs were in so much pain and bruised from coughing, coupled with complete exhaustion from not having slept, we decided to head over to Urgent Care.
The good news is that the x-ray revealed that I didn’t have pneumonia, I did have severe care of bronchitis. The Dr. gave me a breathing treatment which instantly helped.
She recommended that I continue to do everything I was already doing and prescribed Prednisone to help reduce the inflammation along with an inhaler to use as needed.
So what do you eat when you are not hungry?
Soup is definitely my go to and I love vegetable soup. It’s quick and easy to prepare and takes minimal cooking time.
One of the best things about this recipe is you can make simple swaps to the veggies and clean out anything you may have hanging out in the refrigerator.
This recipe makes a big pot of soup, so be ready for leftovers, it reheats perfectly and is excellent for lunch or a busy weeknight dinner. Back when we lived in Ventura, I learned how to blend the soup for added creaminess from Dr. Furhman and I did this exact method for this soup!
The soup also freezes well, put some containers of soup in the freezer for a cold winter’s day or the next time you are feeling under the weather!
Cold & Flu Lovers Vegetable Soup
Makes (6) servings in large bowls / Prep time: 20 minutes / Cook Time: approximately 60 minutes
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 stalks celery, diced
- 1 large potato, diced with skin on
- 4 mushrooms, peeled and diced
- 1 bunch fresh organic spinach
- 1 – 15 ounce can organic kidney beans
- 1 – 28 ounce can organic fire roasted tomatoes
- 4 cups organic vegetable broth
- 1 cup water
- 2 teaspoons Herbs de Provence
- 1 bay leaf
- 1 teaspoon lemon juice
- 1 teaspoon Himalayan salt
- Black pepper to taste
Optional vegetable additions: green beans, frozen corn, collard green, chopped kale, leeks, chickpeas, bell peppers, zucchini, etc.
- In large dutch oven, heat oil over medium low heat. Once oil is hot, add onion, carrot, and celery and garlic and cook for 13 minutes.
- Add diced potatoes and cook for 3 more minutes, then add herbs de Provence and stir for 1 minute.
- Add broth, water, fire roasted tomatoes, spinach, beans, and black pepper. Stir well. Bring to a boil, cover and let cook another 45 minutes on low.
- Remove from heat and take out the bay leaf. Place approximately half of the soup in a high speed blender. If using a Vitamix select VARIABLE Speed 1. Turn machine on and slowly increase speed to VARIABLE Speed 10/HIGH. Blend for 30 seconds or until smooth.
- Pour contents back into Dutch oven and stir in lemon juice. Season with additional salt and pepper, if necessary. Serve warm.
You can top with shaved Parmesan and serve with crackers or a warm crusty sourdough.
Should I workout when I’m sick?
We get a lot of questions about working out when you are sick and I couldn’t imagine working out during this time.
Give your body the proper rest and recovery it needs.
Hydrate, stay warm, get sleep and recover. This way you won’t relapse and get sick again, and again, and again!
So……..here’s to another 16 year streak?
To your health and wellness,