Antioxidant-rich foods such as fruits, vegetables, oily fish and a good source of protein may help increase the activity of white blood cells. Our immune system relies on white blood cells which produce antibodies to fight off viruses like COVID-19.

Although we know that eating veggies daily will not guarantee to stave off infection. It sure does give your body the best chance of beating it early on and not becoming severely sick. Which means superb immunity!

Today’s recipe is easy to find at the grocery store, and it’s an immune-boosting basic. You’ll get plenty of nutrients that protect your body from damage.

It makes a delicious dinner recipe that’s quick to throw together. This is the type of meal that will help make your fitness goals a reality during the lockdown. Servings: 6

Here’s what you need…

  • 2/3 cup coconut aminos or low-sodium soy sauce
  • 1 1/2 Tablespoons fresh ginger, minced
  • 4 garlic cloves, minced
  • 1/2 cup filtered water
  • 1/3 cup pure maple syrup, grade b
  • 3 Tablespoons arrowroot starch
  • 2 Tablespoon Olive oil, divided
  • 1 bunch green onions, chopped
  • 4 cups organic broccoli, cut into small pieces
  • 1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips
  1. In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
  2. Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, saute for 5 minutes. Remove from skillet.
  3. Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done about 4 minutes.
  4. Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens about 3 minutes. Serve and enjoy.

Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein

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