What Are Immune-Boosting Foods?
- Citrus fruits (rich in vitamin C)
- Garlic (contains allicin with antiviral and antibacterial properties)
- Ginger (helps reduce inflammation and supports digestion)
- Spinach (packed with vitamins and antioxidants)
- Yogurt (contains probiotics that promote gut health, a key component of immune function)
- Turmeric (a powerful anti-inflammatory)
Immune-Boosting Breakfast Recipes
Citrus Smoothie with Ginger and Turmeric
Ingredients:
- 1 orange, peeled
- 1/2 lemon, peeled
- 1-inch piece of fresh ginger, peeled
- 1/2 teaspoon ground turmeric
- 1/2 cup unsweetened almond milk
- 1 tablespoon honey (optional)
- Ice cubes
Instructions:
- Add all the ingredients to a blender and blend until smooth.
- Pour into a glass and enjoy a refreshing immune-boosting breakfast smoothie.
Spinach and Mushroom Omelette with Garlic
Ingredients:
- 2 eggs
- 1/2 cup spinach, chopped
- 1/4 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add the mushrooms and spinach and cook until the spinach is wilted.
- In a separate bowl, whisk the eggs with salt and pepper.
- Pour the eggs into the pan and cook until the omelette is set, folding it in half when ready.
Immune-Boosting Lunch Recipes
Lentil Soup with Kale and Turmeric
Ingredients:
- 1 cup dried lentils, rinsed
- 2 cups kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground turmeric
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot and sauté garlic and onion until softened.
- Add the turmeric and cook for another minute to release its flavor.
- Stir in the lentils, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce the heat and let the soup simmer for about 30 minutes, or until the lentils are tender.
- Add the kale and cook for an additional 5 minutes. Season with salt and pepper before serving.
Garlic and Lemon Chicken Salad
Ingredients:
- 2 chicken breasts, grilled and sliced
- 2 cups mixed greens (such as arugula, spinach, and kale)
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- In a separate bowl, combine the mixed greens and red onion.
- Add the sliced grilled chicken to the salad and toss with the lemon-garlic dressing.
Immune-Boosting Dinner Recipes
Salmon with Garlic, Lemon, and Asparagus
Ingredients:
- 2 salmon fillets
- 1 bunch asparagus, trimmed
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and drizzle with olive oil and lemon juice.
- Sprinkle with minced garlic, salt, and pepper.
- Arrange the asparagus around the salmon fillets and roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Roasted Sweet Potato and Chickpea Buddha Bowl
Ingredients:
- 2 medium sweet potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons tahini
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread them out on a baking sheet and roast for 25-30 minutes, or until tender.
- In a small bowl, whisk together tahini and lemon juice to make the dressing.
- Assemble the bowl with roasted sweet potatoes and chickpeas, then drizzle with tahini dressing and garnish with fresh parsley.