RISK-FREE ROADTRIPS, SKY-HIGH HAPPINESS A QUICK GUIDE TO HEALTHIER TRAVEL HABITS
With spring upon us, airports and highways will inevitably be filled with new travelers looking to enjoy longer days and brighter skies. In their rush to get away, many people overlook simple things that help ensure their health and safety in the air or on the asphalt. Here are a few quick reminders to help make your upcoming trips trouble-free. PILLS, POCKETS, AND PROTECTION Like most things in life, airline travel is rarely an exact science. Whether your plane is on the runway awaiting takeoff or already in the air, everything from weather conditions to mechanical issues can drastically impact the length and comfort of your flight. Even if your flight is a simple nonstop trek, always plan for delays — keep all critical medications in your pocket, purse, or carry-on/overhead
AVENUES, ALTITUDE, AND ANTIHISTAMINES
Traveling to faraway places often means visiting exciting landmarks, experiencing new cuisines, or reconnecting with friends and family we don’t get to see too often. Unfortunately, it could also mean battling against your body’s reaction to nature. If you’re prone to seasonal allergies at home, it’s wise to research the pollen count in your destination and ask your physicians for recommendations on how to best prepare for new or increased irritants. When you experience allergies while traveling, reach for some tomatoes, blueberries, or nuts — all of which can help reduce inflammation and histamines. And of course, wearing a mask on a plane or in other areas with high human traffic is never a bad idea. —Tim Hanbury
luggage. Once your checked baggage is packed, it’s stored in the cargo hold for the duration of your flight — even when a three-hour flight turns into 10 hours of waiting. What would happen if you skipped taking a pill that you should have taken hours before you were finally able to access your baggage at the carousel? It’s best to never find out.
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CREAMY TORTELLINI VEGETABLE SOUP
Inspired by EatingWell.com
INGREDIENTS •
2 tbsp extra virgin olive oil 1 cup peeled and chopped carrots 1 cup chopped yellow onion 1 tbsp finely chopped garlic 3 cups reduced-sodium vegetable broth 1 (15-oz) can (no salt added) diced tomatoes with basil, garlic, and oregano 2 tbsp fresh basil, chopped 1/2 tsp ground pepper 1/4 tsp plus 1/8 tsp salt 1 (9-oz) package refrigerated cheese tortellini 1 (5-oz) package baby spinach 1 cup heavy cream
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DIRECTIONS
1. In a large Dutch oven, heat olive oil over medium- high heat. Add carrots and onions and cook for about 5 minutes or until onions are softened. Add garlic and cook for 1 minute or until fragrant. 2. Add broth, tomatoes, fresh basil, pepper, and salt. Bring to a boil, stirring occasionally. Reduce heat to medium, cover, and let simmer for about 5 minutes or until carrots are slightly tender. 3. Stir in tortellini. Cook until pasta is tender. Reduce heat to medium-low. 4. Add baby spinach and cream. Cook until spinach is wilted. Serve and garnish with additional basil if desired.
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AQUAMARINE BASKETBALL BLUEBIRD CLOVER GREEN IDES
LEPRECHAUN MADNESS PISCES SPRING TANGERINE TULIP
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