healthy Archives - Health Beat

EGGPLANT TOMATO SALAD

Posted on June 20, 2018 by Joann Ariola

Served as the main dish or a tasty side, this nutritious and delicious Eggplant Tomato Salad will astonish the most finicky palate.

Here’s all you need to get started!

Ingredients:

1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
¼ cup extra virgin olive oil
2 tablespoons tomato paste
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper

Directions:

Roast peppers on stove burners or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.
Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
Cut the eggplant into small strips and sauté in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.
Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.

This is a great recipe for an “on the go” lifestyle because it requires short prep and cooking times. In an hour and 20 min, you will have your meal on the table.

As part of Jamaica Hospital Medical Center’s (JHMC) effort to provide out community with healthy nutrition and wellness alternatives, we are proud to announce our first Farmers’ Market! JHMC has partnered with the LI Greenmarket and the Cornell University Cooperative Extension to bring fresh produce and wellness programs for everyone to enjoy!

The Farmers’ Market will be open every Wednesday, 10:00AM – 4:00PM, from June 27, 2018 through November 21, 2018. The Market will be located at 134-20 Jamaica Avenue, Jamaica, NY 11418.

Remember, fresh is best!

For this and more healthy vegetable recipes visit – https://www.allrecipes.com/recipe/14336/eggplant-tomato-salad/

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Chicken Pesto Kebabs

Posted on February 28, 2018 by Joann Ariola

The only thing harder than figuring out what to make for dinner is, figuring out what your children will eat for dinner.

So many times we prepare a wonderful meal only to see the frown on their faces when they say, “I don’t want to eat that.”

Well, worry no more. Try this easy, child yummy, meal and watch that frown turn upside down!

CHICKEN PESTO KEBABS

Ingredients –

3 cups – Tortellini Pasta
½ cup – Pesto
2 medium – Bell Pepper (red)
2 teaspoons – Olice Oil
1 ½ cups sliced – White Mushrooms
6 pieces – Chicken Breast Tenders (cooked)
15 Wooden Skewers

Directions –

Cook tortellini according to the package instructions. Drain water and return to the pan. Add pesto sauce and stir well.
Chop bell pepper into bite sized pieces and add to a large skillet with the olive oil and the mushrooms. Sauté over medium heat until veggies are tender, about 5 minutes. Add pasta with pesto to pan and stir to combine. Remove from heat.
Cube cooked chicken into bite sized pieces
Once cooled enough to handle, skewer pasta, veggies and chicken

Keep in fridge until ready to serve

This is an easy meal and you can ask your child for their help with the preparation!

For these and other kid yummy meals visit – https://www.superhealthykids.com/chicken-pesto-kebabs/

HEALTHY OATMEAL RAISIN COOKIES

Posted on December 5, 2017 by Joann Ariola

It’s Holiday Baking Season! Let’s start this season off right with a healthy choice.

Oatmeal Raisin Cookie

INGREDIENTS

1 1/3 cups of quick cooking oats or rolled oats
1/3 cup of all purpose flour
pinch of salt
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of vanilla
6 tablespoons of room temperature unsalted butter ( margarine may be substituted)
3/4 cup of light brown sugar
1 egg
3/4 cup of dark raisins
1/3 cup of flax seeds

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
Cool on the baking sheet for 2 minutes before attempting to remove them.
Now enjoy!
To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.

For this an other delicious cookie recipes visit – www,twopurplefigs.com

Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette

Posted on January 23, 2017 by Joann Ariola

There are special fruits and veggie’s that are specific to a season. For the winter season, you should be able to find some wonderful grapefruits, lemons, oranges, clementines and tangerines, as well as beets at your grocery store right now.

If you are in the mood for a Citris delight, try this receipe for a quick, nourishing and delicious salad.

WHAT YOU NEED

1 bunch kale
1 bunch lettuce
1 kohlrabi
1 beet
2 carrots
1 grapefruit
4 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup sunflower seeds or pepitas

WHAT TO DO

Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and 2 carrots and chop them into matchsticks (julienne) with a knife or using a food processor. Remove the sections from half of the grapefruit and peel them.
In a small canning jar, combine juice from the remaining half grapefruit (around ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine (or whisk all ingredients together in a bowl).
To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and sunflower seeds or pepitas.

For this and other delicious seasonal receipes visit – www.acouplecooks.com

Garlic Chicken

Posted on October 10, 2016 by Joann Ariola

The ancient Greek physician Hippocrates said “Let food by thy medicine and medicine by thy food.” Hippocrates was known to prescribe garlic to treat a variety of medical conditions.

Modern science has recently confirmed the beneficial health effects of garlic. Below is link for a tasty garlic chicken recipe that will help you add garlic to your nutritional regiment –

http://allrecipes.com/recipe/8652/garlic-chicken/

For this and more garlic based recipe’s visit allrecipes.com

Black Bean and Corn Salad

Posted on August 24, 2016 by Joann Ariola

For a healthy and hearty salad, try this black bean and corn salad recipe from the Food Network. Let us know how you like it!

http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.html

Pan-Seared Salmon with Kale and Apple Salad

Posted on July 19, 2016 by Joann Ariola

It’s summer and we are all a bit more conscious about our waistline, but we don’t want to skimp on taste and the feeling full.

If you goal is to eat a hearty meal that will keep you on a healthy course, you will love this nutritional, light and filling recipe !

http://www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-salmon-with-kale-and-apple-salad-recipe.html#lightbox-recipe-image

Bistro Roasted Chicken

Posted on June 1, 2016 by Joann Ariola

Looking to cook a healthy and filling meal for two? Take a look at the recipe below and Bon Appetit!

Bistro Roasted Chicken

Ingredients

2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic heads

Preparation

Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

For this and other delicious healthy meals for two check out – MyRecipes.com