Sick of being sick? Incorporate these healthy foods into your diet — they’ll help you become more stress-resilient, but also reduce the inflammation in your body that can lead to illness. From The Ultimate Stress-Relief Plan for Women: Heal the Destructive Effects of Stress on Your Body by Stephanie McClellan, M.D., and Beth Hamilton, M.D.
Vegetables: arugula, asparagus, bean sprouts, bell peppers, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, cauliflower, chard, collards, cucumber, endive, escarole, garlic, green beans, kale, leeks, mushrooms, onions, olives, romaine lettuce, scallions, shallots, spinach, sweet potatoes, zucchini.
Fruit: apples, avocados, blueberries, cantaloupe, cherries, clementines, guavas, honeydew, kiwifruit, kumquats, lemons, limes, oranges, papayas, peaches, pears, plums, raspberries, rhubarb, strawberries, tangerines, tomatoes.
Animal proteins (grass-fed or wild preferred): skinless and boneless chicken breast, turkey breast, anchovies, cod, halibut, herring, mackerel, oysters, rainbow trout, sablefish, salmon, sardines, shad, snapper, striped bass, tuna, whitefish.
Nuts and seeds: almonds, flaxseeds, hazelnuts, sunflower seeds, walnuts.
Oils: extra-virgin olive oil.
Herbs and spices: cocoa (70 percent cocoa), ginger, oregano, turmeric.
Drinks: Green tea, ginger tea, red wine (one glass a day).