Every January, after a hectic holiday season (does anyone else feel like they’re too busy working to afford the holidays to actually sit back and enjoy them?), my immune system throws a hissy fit and then gives me the cold shoulder when I try to bargain for more time. I don’t get sick often, but I’m human and it happens. Any of my fellow entrepreneurs/freelancers/independent contractors/per diem workers out there know that anxiety that sets in when you feel the sniffles creep up because, well, if you don’t work, you don’t get paid.
You can imagine the anguish that came over me one day recently while I was at the ALS clinic and could feel a head cold coming on. I wanted to just dissolve into a puddle and cry, I felt so overwhelmed. I had a corporate wellness gig the next day and was not sure which was stressing me out more: the thought of missing out on $270 or the thought of getting even more sick if I pushed through?
When I reminded myself of the fact that getting more sick could mean missing out on more work days at other jobs, the decision to call in to see if I could get coverage was easy. That and thinking about how going to the doctor is, like, $500 and I haven’t met my deductible yet so…God bless America.
Though consciously taking a pay cut is never a warm-fuzzy feeling, I told myself that I would use that day to make nourishing choices and treat myself well so I could actually heal—that meant not sneaking to my office or trying to do all the things around the house. I could tell I was really down for the count because staying in my yoga clothes and shuffling around my apartment with a box of tissues in hand while binge-watching season 4 of Gilmore Girls was actually not hard.
At least my appetite wasn’t totally gone. Here’s what I ate to help myself heal.
Breakfast: A banana nice cream smoothie bowl to soothe my sore throat. I used this basic recipe and added a few frozen blueberries in there. I’ve been using this pea protein powder and love it, though I did just buy an unsweetened variety from Trader Joe’s, and I’m curious to see how I like that.
Lunch: Homemade Chicken Noodle Soup and Salad
Snack: Plain Greek yogurt with cocoa powder and PB2, plus a teaspoon of fig butter
Dinner: Umami baked cod with spaghetti squash and roasted brussels sprouts
Snack: 1/4 cup of Stonyfield Double Cream yogurt (details coming soon!) with another teaspoon of fig butter (not pictured)
Within a few days, I was back to normal and didn’t have to miss any more work days—phew!
What do you eat when you’re sick?
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