Immunity-Boosting Recipes!

With busy back to school days and cold season fast approaching, ensure your diet is filled with nutrient-packed recipes.
Green Smoothie
Get your daily dose of greens!
2 ripe medium bananas
1 ripe pear or apple, peeled if desired and chopped up
2 cups chopped kale leaves, tough stems removed
½ cup cold water
12 ice cubes
1 tablespoon ground flaxseed
Place bananas, pear (or apple), kale, orange juice, water, ice cubes and flaxseed in a blender. Pulse a few times, then puree until smooth, scraping down the sides as necessary.
Autumn Chicken Stew
This feel-good chicken stew features three of autumn’s best treats: apples, carrots, and parsnips.
5 teaspoons extra-virgin olive oil
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons apple cider vinegar
Heat 2 teaspoons of oil over medium heat. Add chicken, stirring occasionally, until just cooked through (3 to 5 minutes.) Transfer to a plate.
Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer, stirring often, until the vegetables are tender (8 to 10 minutes.) Return the chicken to the pot and stir in vinegar.
Make Ahead Tip: Cover and refrigerate for up to 3 days.