It's not a cold.
If you haven't had the flu, it's impossible to imagine that you can feel that bad. And I've had the flu before, but I'd forgotten just how bad.
Having just gone through the worst of it and coming out the other side, I can tell you it is really awful. There's no way you can have the flu and not know it.
I'm sure each strain is a little different and effects everyone a little differently, but mine started with a headache. I kept it at bay for several days but after a sleepless night it came roaring in...congestion, whole body aches, and then the fever- that fever that just kept going up and up, and stayed there. I spent literally an entire day in bed, and then most of the next as well. Today's day 5 of symptoms, and I'm still not well enough to go to work or do much housework of any kind. This illness requires time and rest to recover. We'll see how long that process takes.
For a complete discussion on the Flu, check out this article.
In the meantime, I wanted to share some practical real-life tips for meal planning and cooking ahead. Doing that helped us survive the flu, because there was literally no way I could have cooked beyond pushing a button on the microwave.
1. Double your Meals.
Some foods are meant to be pulled out of the freezer and used in a pinch, and these are the ones to double. Think versatile.
My favourite one this time was meatloaf. I haven't been hungry, but since everyone got sick at different times, there were hungry people needing food. The best part about meatloaf is you can slice it into sandwiches or chunk it to be eaten with steamed vegetables and toast or tossed into a bowl of broth- the versatility that doesn't require a lot of effort earned it a gold star from me this time around.
2. Don't forget the Soup.
So here's the thing...I had no soup in the freezer. I had tons of stock, but no soup made already, and that was entirely too much effort for me. I had people wish me well and say things like "good thing you know how to make good soup!"- which I do, but the irony of getting this sick is the inability to put a meal together. A simple soup was simply too much. When you make soup try to put some aside in easy-to-thaw containers in small portions so you can just push a button on the microwave and have something nourishing to eat.
3. Batch Cook Proteins.
If you cook a roast- beef, pork, turkey, whatever- keep some meat aside in portions that are easily used and sliced exactly as we did with the meatloaf. It may be a simple thing to pull a bag of cooked chicken out of the freezer and eat it like that but at least it's food, and a nutritious one at that.
4. Score points with Casseroles.
I had a brick of shepherds pie frozen for just such a time, and I didn't pull it out the night before or have any sort of pre-thought about it at all. Instead, the oven got turned on to 350*F, it got covered with foil and sat on a cookie sheet in the oven. Eventually it warmed all the way through and got hot enough to eat, and it was big enough there was enough of that for 2 days of meals.
5. Order in.
Normally eating out is not the most nutritious food, especially when you're sick. But if you need to, just do it. And don't feel guilty. We ordered pizza last night, having exhausted all our frozen food. And I picked up a big batch of that Pacific Rim soup from OJ's when my husband was fevered so he had some hot soup to eat in between fever spikes.
6. Ask for help- and if it's offered, accept it.
A new friend asked me if she could make me some congee. I've never had it, but I was happy to say yes. It was such a sweet gesture and a welcome gift. And she made muffins for my family, too, and added a huge bag of citrus fruit for us as well. I'm eternally grateful.
Do what you can when you are well to help yourself when you aren't. Because I had no idea I'd be too sick to even make soup- it's hard to fathom being that unwell when you feel fine.
Until next time, friends, enjoy your day and stay warm...and well.
I haven't done a lot of research on the history or background of this soup. A friend of mine suggested I make turkey pho with my turkey leftovers one year, and I haven't looked back.
This recipe helped return us to more healthy meals after the over-indulgence of Christmas, and was the perfect comfort food when my husband caught the flu. It provides plenty of fluid, lots of vegetables, and is gentle to digest.
Like many recipes, I think this one leaves a lot of room open for individualization. It reminded me of the Sunday soup I used to make in college, where I'd open the fridge and use up whatever I had ready to cook.
I cooked the noodles in my soup rather than separately not only to help flavour them, but also because I didn't want to add more dishes then necessary to my washing up pile.
My recipe may not be exactly traditional, but I enjoyed making it and we enjoyed eating it.
8 c good quality chicken stock
6 c assorted chopped fresh vegetables
4 garlic cloves. minced
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp chili powder
1/4 tsp anise seeds
1/4 tsp black pepper
1/2 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp cloves
1-2 c sliced chicken or turkey
handful of rice noodles
1 onion, sliced
1 tbsp coconut oil
Lime slices, garnish
Bean sprouts, garnish
Fresh cilantro, mint, and green onions
Fresh ginger, garnish (optional)
Melt coconut oil and add onions. Saute until translucent. Add garlic and stir in spices. When beginning to brown, add fish sauce, soy sauce, and sugar. Mix well, and add warmed stock. Bring to a boil. Add noodles and vegetables, and bring back to a boil.
Reduce to a simmer and cook for 10-15 minutes or until vegetables are tender crisp. Add turkey, stir to combine, and remove from heat.
Before serving, stir in chopped handfuls of fresh cilantro, mint, and green onions, or sprinkle over each serving. Add bean sprouts and lime slices.
Serve with freshly grated ginger, freshly ground salt and pepper if desired.