I had to do a lot of traveling over the past months and the topic of conversation everywhere I went was about the dreaded flu. It does seem like our area is getting hit extra hard, compared to other areas. I know it is rare for schools to close due to sickness, so it must be hitting our area with full force.

How can we protect ourselves from the flu? Of course, the flu vaccine and washing hands are important, but are there other options? Perhaps there are a few other things you can do to reduce your risk of getting the flu or at least reduce your sick days. Vitamins C, Vitamin D, Zinc, selenium, probiotics, beta-carotene and curcumin are all very important nutrients to consume when trying to boost your immune system. These nu-trients work by helping the body kill viruses, increase the activity of white blood cells and decrease inflammation. Reducing the intake of sugar and refined carbohydrates is also a key when trying to boost the immune system.

 I found a great recipe that provides just the right thing to help you avoid the flu or lessen your sick days if you been diagnosed with the flu. We have all heard that chicken soup is good for the soul, but it is also very good for the physical body and will give your immune system a shot in the arm.

Tiffani Bachus, R.D.N., and Erin MacDonald, R.D.N., are co- founders of U Rock Girl, and they wrote an article, Try This One Week Meal Plan to Boost Your Immune System. The soup recipe they shared sounded like just the right prescription to boost our immune systems. I wanted to share it with you. The steam from the soup can help open up stuffed na-sal passages and ease a cough. Plus, the ginger, garlic, turmeric, mush-rooms and sweet potato are loaded with nutrients to bolster your immune system.

Here’s the recipe from the founders of U Rock Girl:

Heat 1 tablespoon virgin coconut oil in a large pot. Add 1 sliced on-ion, 2 cloves minced garlic, 1 tablespoon minced fresh ginger, and 1 large diced sweet potato and sauté 3-4 minutes.

Add 1 tablespoon turmeric, 1 teaspoon black pepper and ½ teaspoon pink Himalayan sea salt and stir to cook into the veggies. Add 5 bone-in chicken thighs and cook for 3 minutes to develop some color. Add 32 oz. low-sodium vegetable broth and 4 oz. sliced shiitake mushrooms. Bring to a boil, then reduce to a simmer and cover; cook 2 to 3 hours.

Honestly, that sounds good to me for any day of the week. Give it a try and I hope your immune system kicks into high gear. Enjoy!

See you in the gym!

Linda Stollings is the owner of fitPrescriptions, a corporate wellness and health coaching company. She may be contacted at lstollings@fitprescriptions.com.