Recipes to Boost Your Immune System This Winter

Photo credit: Grace Derocha, A Healthier Michigan

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Green tea and turmeric oatmeal with blueberries


  • 1 1/2 cups liquid (water or milk or both)
  • 1 green tea bag
  • 1/2 cup oats
  • pinch of salt
  • 1/2-1 tsp. turmeric, to taste
  • 1/4 tsp. cinnamon
  • 2 tbsp. honey, or sweetener of choice
  • 1/4 tsp. vanilla
  • a pinch of black pepper
  • Berries, bananas, dried fruit, nuts, shredded coconut, granola or your choice of toppings

Green Tea & Turmeric Oatmeal

1. Heat the liquid in a pot on the stove until it is at a full boil. Note: if using all milk, be careful that the milk does not curdle or foam over pot. Carefully pour this over a green tea bag, and let it steep for at least 5 minutes. Move the bag up and down a few times to release the flavonoids.
2. When the tea is fully steeped, return the liquid to the pot, along with the oats and salt. The oats will begin to fluff up right away from the warm liquid. Cook the oats on low, stirring.
3. When most of the liquid is absorbed, stir in the turmeric, honey/sweetener, vanilla, and any other desired ingredients. Once desired consistency is reached, spoon the oatmeal into a serving dish, along with toppings of choice. Enjoy!

Inspired by Uproot Kitchen

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immune-boosting recipes


  • 1-2 pounds of cooked chicken (tip: try using rotisserie chicken)
  • 2 tbsp. unsalted butter
  • 6 large carrots, peeled and thinly sliced diagonally
  • 4 stalks of celery, ribbed and diced into bite-size pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 10 cups low sodium chicken stock
  • 20 oz. tortellini pasta with cheese
  • 2 cups frozen peas
  • 6-10 oz. of baby spinach
  • Juice and zest of 1 lemon
  • 1 tbsp. chopped fresh dill (add more if you would like)
  • Salt and pepper to taste

Lemon Chicken Tortellini Soup with Dill

1. Using a large pot, turn heat to medium-high. Add butter. Once melted, add carrots, celery and onion. Stir occasionally, cooking until softened a bit, about 8 minutes.
2. Then stir in the garlic and cook for 2 more minutes.
3. Add chicken stock and bring to a boil. Turn heat down to low, cover the pot, and simmer for 20 minutes.
4. Cook the tortellini separately according to the package directions, drain, and reserve them. And then just add the cooked tortellini to the warmed soup before serving. This will avoid mushy tortellini and all the liquid from the soup being soaked up.
5. Add peas, spinach and shredded chicken to the soup. Cover the pot and simmer for about 8 minute. Stir in lemon juice and zest. Taste and season with additional salt and pepper. Stir in dill and amount of desired tortellini. Serve immediately. Enjoy!

Inspired by Lisa's Dinner Time

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Read 2 Comments

    1. Hi Sally,

      Thank you for your question. It is a good one. The usual rule of thumb when substituting dry herbs for fresh is 1 tablespoon fresh = 1 teaspoon of dry. But please feel free to make adjustments to taste. I personally love dill and add a bit more when I make this dish.

      In good health,


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