There has been a lot of sickness going around lately, and I, of course, was no exception to this. This past week, I got a very bad cold and actually had to stay home from work one day. I was not feeling well all week – very tired, lethargic, and weak. I decided to start doing a little research on vitamins. I take a women’s multivitamin, but I’ve heard that those vitamins don’t have enough vitamin B which is key to energy production among other things.
There are 8 essential B vitamins (i.e. B-1, B-2, B-6, B-12, Folic Acid, etc.), so I decided to purchase a Vitamin B-Complex that has a little bit of all of them. I just started taking them, but I’m very curious to see within the next several days whether I feel better and more energized. I will definitely keep you posted!
This past weekend I finally started to feel better only to have my hubby start feeling sick. He started feeling sick Friday night and by Sunday morning, he spent the better part of his day off in bed. Since he was not very hungry and didn’t want to eat anything too complex, I decided to make him some homemade tomato soup (no I did not slip any vitamin B into his soup although it did cross my mind!). I adapted this soup from a Food Network recipe I found several weeks ago and have been wanting to try. I de-frosted some of my Ciabatta bread to dip in the soup. My husband enjoyed the soup and bread (even if he couldn’t smell either). He is still on cold medicines and will hopefully feel better soon since his birthday is tomorrow, and I have a wonderful dinner planned for him (shhhh).
Do you take any vitamins or multivitamins to stay healthy? If so, what works for you?
- 2 tbsp olive oil
- 1 yellow onion, peeled and roughly chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can Cannellini beans, drained and rinsed
- 4 cups crushed tomatoes
- 2 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1 tbsp fresh thyme
- 2 tbsp lemon zest
- 1/4 teaspoon red pepper flakes
- sea salt and ground pepper to season
- In a large stock pot, heat the oil over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
- Add the beans, tomatoes, broth, bay leaf, thyme, lemon zest, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Remove the bay leaf and puree the soup with a hand blender.
- Season with salt and pepper.