Beat the winter blues

I am a warm weather, really hot weather, kind of girl. I love the heat, going out without socks wearing flip flops, no needing a jacket; all the stuff that warmer weather brings. So when it comes time to clear snow and ice off the car, well, I'm not so happy about it. But, we are Canadian! read some tips below on beating the winter blues.

Here are 10 tips to beating the winter blues. Try a few of them and see if it helps.

1. Don’t fight it – rest, hibernate (go to bed early, movie binges, say no to too many activities/making other people happy instead of yourself, take days off)

2. Warm foods (soups, crock pots)

3. Go outside to get sun and fresh air (ice skating, walks, skiing, sledding, throwing snow balls)

4. See comedy shows, like improv and stand-up

   1. Humor and laughter strengthen your immune system, boost your energy, diminish pain, and protect you from the damaging effects of stress

   2. Triggers the release of endorphins

   3. Laughing with others is even more powerful than laughing alone

   4. It’s a great date night

5. Movement every day that gets you sweaty (trainer, dance, fun movement)

6. Great looking winter clothes so you don’t feel dumpy

7. Wear vibrant colors and fitted clothes

8. Take a sunny vacation if you can

9. Vitamin D3

   1. Because of its affects on hormones in the body, it’s thought to affect mood by improving your sense of well-being.

   2. For SAD, 1000-5000 IU can be effective.

   3. Check with your doctor first – Vitamin D levels can be checked by a simple blood test.

Recipe
Seafood Stew with Toasted Baguette
Ingredients

• 8 ounces fresh or frozen large shrimp in shells

• 8 ounces fresh or frozen skinless halibut, cut 1-inch thick (I used haddock)

• 4 medium fresh or frozen sea scallops

• 2 tablespoons canola oil, divided

• 1 medium green bell pepper, chopped ( ¾ cup)

• 1 medium onion, chopped ( ½ cup)

• 1 medium jalapeño pepper, seeded and finely chopped

• 3 cloves garlic, minced

• 2 cups water

• 1 (14.5 ounce) can whole peeled tomatoes

• 1 (14.5 ounce) can reduced-sodium chicken broth

• ½ cup chopped fresh cilantro

• 8 small baguette sliced, toasted

Instructions

1. Thaw shrimp, halibut, and scallops, if frozen. Peel and devein the shrimp. Rinse the shrimp, halibut and scallops and pat dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the shrimp, halibut, and scallops to separate spots in the hot skillet. Cook the shrimp and scallops for 2 to 4 minutes or until opaque, turning once halfway through cooking and transferring them to a plate when they are finished cooking. Cook the halibut for 8 to 12 minutes or until the fish flakes when tested with a fork. Transfer the halibut to a cutting board; cut into 1-inch pieces. Cut the scallops in half. Set the seafood aside.

2. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add bell pepper and onion. Cook for 8 minutes or until the vegetables are tender, stirring occasionally. Add jalapeño and garlic; cook and stir for 2 minutes more. Add the water, tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

3. Add the seafood to the hot stew. Cook for 1 to 2 minutes or until heated through. Stir in cilantro just before serving. To serve, ladle the stew into bowls. Top with toasted baguette slices.

This week's recipe is from Eating Well