EXPLORE MY Immunity Boosting Meal Plan

NOURISH TO PROTECT. BOOST YOUR IMMUNITY AND THRIVE

A curated selection of vibrant, nutrient-packed dishes designed to fortify your immune system and keep you feeling strong.

Loaded with vitamins, antioxidants, and immune-enhancing ingredients, this plan supports your body's natural defenses and keeps you healthy year-round. Elevate your wellness with every bite!

Breakfast

Ginger Turmeric Oatmeal

Ingredients:

  • 1 cup steel-cut oats

  • 2 cups water or almond milk

  • 1 teaspoon fresh ginger, grated

  • 1 oe 2 star anise

  • 1/2 teaspoon cinnamon

  • 1 tablespoon flaxseeds or chia seeds

  • 1 tablespoon honey or maple syrup (optional)

  • Favor immunity boosting citrus or fruit for topping

  • Cashews or nuts for topping (optional)

Instructions:

  1. In a pot, bring water or almond milk to a boil.

  2. Add oats, grated ginger, star anise, and cinnamon. Reduce heat and simmer for 15-20 minutes, stirring occasionally.

  3. Stir in flaxseeds or chia seeds.

  4. Sweeten with honey or maple syrup if desired. Top with fresh fruit anf nuts as desired.

LUNCH

Spiced Lentil Soup with Greens

Ingredients:

  • 1 cup red or green lentils, rinsed

  • 4 cups vegetable broth or water

  • 1 tablespoon ghee or olive oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon ground ginger

  • 1 cup diced carrots

  • 1 cup diced sweet potatoes

  • 1 cup chopped kale or spinach

  • 1 small tomato, chopped

  • Salt and black pepper to taste

Instructions:

  1. Heat ghee or olive oil in a pot over medium heat. Add cumin seeds and cook until fragrant.

  2. Add ground coriander, turmeric powder, and ground ginger. Stir for 1 minute.

  3. Add carrots, sweet potatoes, and chopped tomato. Cook for 5 minutes.

  4. Stir in lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and vegetables are tender.

  5. Add chopped kale or spinach and cook for an additional 5 minutes. Season with salt and pepper to taste.

Lunch

chickpea and Vegetable Curry w/ Quinoa

Ingredients:

  • 1 tablespoon ghee or coconut oil

  • 1 teaspoon mustard seeds

  • 1-inch piece of fresh ginger, grated

  • 2 garlic cloves, minced (optional)

  • 1 cup chickpeas, rinsed

  • 4 cups vegetable broth or water

  • 1 cup sweet carrots and sweet potatoes, cubed small

  • 1 cup chopped spinach or kale

  • 1 can (14.5 oz) diced tomatoes

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • Salt and black pepper to taste

  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Prepare the Base: In a large pot, heat ghee or coconut oil over medium heat. Add mustard seeds and cook until they start to pop, about 1 minute.

  2. Sauté Aromatics: Add minced garlic and cook for another 2 minutes.

  3. Add Spices: Stir in grated ginger, ground turmeric, ground coriander, ground cumin, and black pepper. Cook for 1 minute to release the flavors.

  4. Cook chickpeas and Vegetables: Add diced carrots, sweet potatoes, cauliflower, and diced tomatoes. Stir to combine. Add rinsed chickpeas and vegetable broth or water. Bring to a boil.

  5. Simmer: Reduce heat and simmer for 25-30 minutes, or until lentils and vegetables are tender and cooked through.

  6. Add Greens: Stir in chopped spinach or kale and cook for an additional 2-3 minutes until the greens are wilted.

  7. Season and Serve: Season with salt to taste. Garnish with fresh cilantro and serve with lemon wedges on the side.It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

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