Winter Foods to keep you healthy

It's winter time and a time where people tend to get sick. You want to nourish your body with nutrients, vitamins and minerals that are essential in fighting off any cold or flu.

1. Vegetable Soup or Chicken Soup- You want to go with one that is low in sodium and high in fiber. There's nothing I love more than a nice warm bowl of soup on a cold winter day.

2. Blueberries- They contain antioxidants that may help reduce some health concerns such as cancer. I like to mix a bunch into my yogurt, it is SO delicious!Why not make a blueberry pie!Yum!

3. Broccoli- is loaded with essential vitamins, minerals and fiber to keep you healthy. Plus, it's low in calories! There are many different meals you can incorporate along with broccoli to spice it up, it's one of the most healthiest foods for you. You can't go wrong with a 1/2 cup of broccoli a day!

4.Oranges- They are a great source of vitamin C and help keep your immune system in check.

5. Apples- You know what they say-"An apple a day keeps the doctor away!" I LOVE the green Granny smith apples, they are delicious. I like to cut my apple up. I think they taste better that way. For a snack, I love peanutbutter on top of cut up apples, it is soooooo yummy!

6.Squash- High in vitamins A and C which help ward off illnesses, just be careful if your watching your calorie count, Acorn Squash is a good choice!

7.Carrots- my favorite!

I found a delicious recipe that I think you'll love:

Italian Meat Loaf With Lentils and Mashed Potatoes
Serves 6

4 pounds lean ground beef
1/2 pound lentils
1 cup carrots, small dice
1 cup onions, small dice
1 cup fennel, small dice
1 small piece prosciutto rind
1 quart beef stock
1/4 cup chopped rosemary
1 cup chopped parsley
Extra virgin olive oil
Salt and pepper
4 eggs
1 cup parmesan cheese
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes

In a large sauté pan, heat oil over medium heat. Add carrots, onions, fennel, garlic and prosciutto. Cook for about 15 minutes until vegetables soften.

Add lentils, beef stock, rosemary and pepper flakes, cover and cook for 25 minutes until lentils begin to soften.

Season with salt and pepper to taste. When ready, drain any leftover liquid and cool down.

In a large mixing bowl, combine beef, eggs, lentils, parsley, parmesan and vegetables, and season with salt and pepper to taste.
Mix well and shape into a 10-ounce oval loaf. Place on sheet pan and bake in 350 degree oven for about 30 to 35 minutes.

For the sauce
1/4 cup shallots, small dice
2 quarts veal stock
5 sprigs fresh thyme

Heat oil in sauce pot, and sauté shallots, garlic and thyme until golden brown. Add veal stock and reduce to almost half or until consistency is thick and smooth.

Mashed Potatoes
2 pounds small potatoes, cut in quarters
1-1/2 cups heavy cream
7 tablespoons unsalted butter
Kosher salt to taste

Place potatoes in a saucepan full of cold water and bring to a boil. Cook for approximately 20 minutes. Drain and set aside.

In another saucepan, melt butter, add cream, and heat until it comes to a boil. Add butter and cream to potatoes and mash. Season with salt and serve immediately.