A Full Meal from the Frontline
As National Nutrition Month comes to a close we are proud to offer a healthy three course meal that includes an appetizer, entrée and dessert. Each recipe is a healthy favorite contributed by one of our frontline clinical staff, this meal will leave you and your family satisfied and guilt free.
Our first recipe does double duty – try it as an appetizer or it can stand alone as a healthy lunch option. The entrée features an extra bonus – it is a brain-boosting twist on the standard chicken and broccoli dish with which many of us are familiar. This Mediterranean-style dish is loaded with neuroprotective turmeric and cumin. Finally dinner is never complete with out dessert. With our low cal, low carb dessert everyone can indulge!
Remember if you have a favorite recipe that you wish was a little healthier, Barbara Canuel, our Registered Dietician can evaluate it for you. Send your recipe to firstname.lastname@example.org
- 1 pita bread (keep whole)
- 2-3 slices of Alpine Lace American Cheese (low salt/low fat)
- 2-3 Tablespoons of no salt added tomato sauce
- 2-3 teaspoons of black pepper
- 2-3 teaspoons of garlic powder
- ¼ teaspoon dried oregano
- ¼ cup of the following (diced)
- Black olives
- Red or Green peppers
- Preheat the oven to 350*
- On the pita bread add the sauce and spread evenly to coat
- Sprinkle the black pepper, garlic powder and oregano over the sauce.
- Top with the cheese
- Add all the chopped veggies.
- Cook for twenty minutes.
- Slice into triangular pieces and enjoy
- 1 Pound Chicken breasts
- 1 Large Head Broccoli
- 1 Onion
- 5 Cloves Garlic
- 2 Inches Ginger
- 1 Heaping Tablespoon Tumeric
- 1 Teaspoon Cumiin
- 1/2 Teaspoon Chilli Powder (optional)
- 3 – 6 Tablespoons Coconut Oil or Olive Oil
- 1 Lemon
- Slice the onions into strips. Slice the chicken also into strips. Cut the broccoli into bite size chunks
- Mince the garlic and ginger together into one chunky paste.
- Sauté the onions in oil until softened. 5 minutes.
- Add Ginger and Garlic Paste. Cook 1 minute
- Add Spices. Cook 1 minute
- Add chicken and broccoli. Cook until the chicken is no longer pink in the center and the broccoli has reached your desired texture. Add the juice from the lemon and mix.
Low Carb Peanut Butter Cookies: Contributed by Stacey Jacobsen, PT
- 1 Cup Natural Peanut Butter
- 1 Cup Splenda
- 1 Egg
- Pre-heat Oven to 350*
- Mix ingredients together
- Make rounded teaspoon balls
- Place on cookie sheet
- Criss-Cross with fork to flatten a bit
- Bake 8-10 minutes
And throughout the month of March, please visit our website for additional recipes and ways to celebrate National Nutrition Month.
SAVE THE DATE!! Community Nurse & Hospice Care 2013 Gala
HOME IS WHERE THE CARE IS featuring the Great Golf Ball Drop
to benefit our Home Tele-Monitor Program
May 17, 2013 at the Kittansett Club, Marion