For many, fending off a cold during the winter  feels like a losing battle. First instincts may turn to tea and medicine, but there are sweeter ways to bear the coughs and sniffles when temperatures drop.
Increasing the amount of vitamin C in your diet is one of the easiest ways to hold strong during cold season. Just one 250 mL glass of 100% pure Florida orange or grapefruit juice provides a full day’s supply of vitamin C, which keeps you feeling good while tantalizing your tastebuds.
When cold season rolls around, bed rest and blankets seem inevitable. However, taking proper precautions such as increasing your Florida citrus intake can help support your immune system and ward off those nasty symptoms. 
Vitamin C is an effective antihistamine that helps the cold-ridden feel better by minimizing inflammation, stuffy noses and uncomfortable aches. In addition, a glass of pink or red grapefruit juice offers the added benefit of beta-carotene, which is converted into vitamin A…a powerful antioxidant that improves and strengthens immune systems.
Staying healthy is not complicated. The easiest way to keep illness at bay is to get the vitamins necessary for holding steady throughout the cold months
Try this recipe to keep out the cold this season:
Curried Chicken Naan Sandwiches
Prep Time:15 minutes
Cook Time:15 minutes
1 tbsp (15 mL) canola oil
1/2 cup (125 mL) diced red onion
2 cloves garlic, minced
12 oz (375 g) boneless skinless chicken breasts, diced (about 2 breasts)
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) each ground coriander and turmeric
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) Florida orange juice
1/4 cup (50 mL) 0 per cent plain Greek yogurt
3 tbsp (45 mL) chopped fresh coriander
2 tbsp (30 mL) mango chutney
Pinch each salt and pepper
2 large naan breads
1 cup (250 mL) baby spinach
In skillet heat oil over medium-high heat and cook onion and garlic for 3 minutes or until starting to soften.
Add chicken, curry powder, coriander and turmeric; cook, stirring for 2 minutes. Whisk cornstarch into orange juice and add to skillet; bring to boil. Reduce heat and simmer for about 5 minutes or until chicken is not pink inside.
Remove from heat; stir in yogurt, coriander, chutney, salt and pepper.
Spread mixture over 1 naan bread,top with spinach. Top with other naan and cut in 1/4′s to serve.
Makes 4 servings.