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In February, our Women’s Heart Secrets team held “A Healthy Night Out,” their second annual Women’s Night Out focusing on women’s cardiovascular health.

The night was a huge success with nearly 200 women coming together to learn how to best care for their heart.

One of the highlights of the night was the heart-healthy foods our Nutrition Services Department prepared.

These recipes are great for summer picnics, easy weeknight meals or, really, anytime you’re looking to enjoy flavorful healthy foods.

Enjoy!


 

 

Red Bean Salsa
5-1/3 oz. canned red kidney beans, rinsed and drained
1/2 cup red onion, diced
1/2 oz. roasted green chiles
1/3 cup fresh cilantro, chopped
1/3 tsp. kosher salt
1/3 tsp. black pepper, ground
1 tsp. olive oil
5 oz. fresh tomato, diced
1 tsp. fresh lime juice
4-2/3 oz. corn, whole kernels

Mix all ingredients in a mixing bowl. Cover and chill in refrigerator for 1 hour. Serve with baked corn tortilla chips.

NUTRITION FACTS (PER 2 TBSP SERVING)
Calories 24.129
Fat 0.41 grams
Carbohydrates 4.5 grams
Sodium 89.0 milligrams


Roasted Vegetable Flatbread Sandwich
2 oz. red bell pepper, sliced
3 oz. mushrooms, sliced
3 oz. eggplant, peeled and sliced
1 oz. spinach
Flatbread, cut in triangles
1 oz. balsamic vinegar
2 slices fresh mozzarella
1/2 oz. olive oil
Pinch of kosher salt
Pinch of black pepper, ground
Pesto Sauce (see below)

Roast the Vegetables
Preheat oven to 400 degrees. In a mixing bowl, add all the vegetables except fresh spinach. Toss with olive oil, salt and pepper and transfer vegetables to a sheet pan. Place in oven and roast for 15 minutes or until the vegetables are cooked through but not mushy. Remove from oven and toss hot vegetables with spinach and balsamic vinegar. Let cool.

Assemble Sandwiches
Spread pesto sauce on flatbread and layer with vegetables and fresh mozzarella cheese. Place sandwich in a griddle or sauté pan on medium-high heat until cheese melts. Cut into bite-size pieces and serve.

NUTRITION FACTS (PER 1 SANDWICH SERVING)
Calories 264.47
Fat 12.79 grams
Carbohydrates 22.59 grams
Sodium 624.34 milligrams


Pesto Sauce
(as used in the Roasted Vegetable Flatbread)
Yield 1 cup

2 2/3 tbsp. olive oil
1 oz. pine nuts
2 oz. basil, fresh
1 tsp. garlic, chopped
1 1/3 oz. parmesan, grated
1 1/3 oz. pecorino, grated 
1/8 tsp. kosher salt
1/8 tsp. black pepper, ground
1/3 cup olive oil

In a blender, puree all ingredients except last 1/3 cup of olive oil till smooth. If too thick, add the remaining olive oil till smooth.

NUTRITION FACTS (PER 2 TBSP SERVING)
Calories 80
Fat 7.51 grams
Carbohydrates 0.76 grams
Sodium 105 milligrams


Fruit Cocktail Punch
1 oz. each of:
orange juice
mango puree
pineapple puree
banana puree
strawberry puree
1/4 oz. lime juice
4 oz. club soda

In a blender, mix all ingredients until smooth. Fill cocktail glasses with ice, strain mixture over ice, and top with sparkling water or club soda.

NUTRITION FACTS (PER 8 OZ SERVING)
Calories 112
Fat 3.05 grams
Carbohydrates 28.5 grams
Sodium 12 milligrams


Black Bean Brownies
15 oz. can black beans, drained and rinsed
3 large eggs
1/4 cup cocoa powder
3 tbsp. olive oil
1/4 cup honey
1/4 cup ground flax seeds
1/4 cup chia seeds
1 tsp. baking soda
1 tsp. apple cider vinegar
1 tsp. vanilla extract
Pinch of sea salt
Chocolate chips to taste
Optional: walnuts, pistachios, shaved dark chocolate

In a food processor, add all ingredients except chocolate chips/nuts/dark chocolate. Process until the mixture is very smooth. Stir in the chocolate chips/nuts/dark chocolate, if using. Pour batter into a greased 8" square baking pan. Bake at 350 degrees for about 30 minutes.

NUTRITION FACTS (PER 2 INCH SQUARE SERVING)
Calories 112
Fat 6 grams
Carbohydrates 14 grams
Sodium 150 milligrams

 

For more information about our Women’s Heart Secrets program, please click HERE.  

 

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