Lifestyles Center Blog

TUESDAY RECIPE: IMMUNITY-BOOSTING SNACKS ON THE GO

With the weather finally getting cold and the snow piling up, it is time to start worrying about impending sicknesses. Avoiding sickness during a long New York winter can seem unlikely or even impossible. Luckily, there are small things we can do each day to keep our immune systems strong and our noses unstuffed. One of simplest ways to boost immunity is to eat the right foods.

Here are three of my favorite recipes for when I need an easy snack on the go!

Key: All food (and to-go cups) can be found in the dining hall!

  • To-Go Cup Parfait
    • Ingredients:
      • 1 Cup Yogurt (contains healthy bacteria)
      • ¼ Cup of Blueberries (antioxidants, vitamin A, and vitamin C)
      • 1 Tablespoon of Granola (oats have antimicrobial and antioxidant capabilities)
      • ¼ Cup Strawberries (vitamin A, vitamin C, minerals)

(Any berries will work for this recipe, but I prefer strawberries and blueberries)

 

  • Directions:
      1. Layer all ingredients in desired order.
      2. Repeat layering until cup is full.
      3. Grab a plastic spoon (also found in the dining hall) and dig in!

 

  • Trail Mix
    • Ingredients:
      • Walnuts (antioxidants, minerals, omega-3 fatty acids)
      • Almonds (skin helps fight viruses)
      • A Pinch of Chocolate (dark contains more antioxidants)
      • Craisins (vitamins C, E, and K, fiber)
      • Raisins (antioxidants, antibacterial)
      • Cinnamon (antioxidants, minerals, antibacterial essential oils)
    • Directions:
      1. Add desired amount of each ingredient to dining hall to-go cup
      2. Place lid on cup
      3. Shake it baby, shake it!
      4. Enjoy!

 

  • Veggie Dippers
    • Ingredients:
      • Carrots (beta-carotene)
      • Raw Broccoli (sulforaphane, vitamins A, C, and E)
      • Red Bell Pepper (vitamins A and C)
      • Celery (vitamin C)
      • Cucumbers (vitamins A, B, and C)
      • 1-2 Tablespoons of Salad Dressing (sulfur to absorb zinc)
    • Directions:
      1. Put salad dressing in the bottom of the cup. Try using one with less oil and fat. Thick dressings are the least healthy (but in small quantity can work, too).
      2. The veggies are already sliced at the dining hall salad bar, so just throw them in your trusty to-go cup and be on your way (You may want to bring a fork in case it gets messy)!

Photo Cred: Trail Mix

Researched by Peer Educator, Sarah Pasquarelli