Posts Tagged ‘vegetables’

Corned Beef & Cabbage

MediLodge of Plymouth would like to wish everyone a safe and happy St Patrick’s Day with this wonderful recipe.

Corned beef and cabbage is a favorite Irish recipe that many people make and enjoy during their St. Patty’s Day festivities. Simple and easy, since it can made in a crock pot in the morning and it’s ready for dinnertime. For a heartier and more colorful meal , add potatoes and carrots to the recipe.
Ingredients:
• 1 (3 to 4 pound) corned beef brisket
• 1 onion, halvedcorned beef
• 2 ribs celery with tops
• 1 carrot, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 cloves garlic
• 4 to 6 new potatoes, peeled and quartered
• 4 to 6 carrots, peeled and cut into bite-size pieces
• 1 medium head cabbage, cut into wedges
Preparation:
Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender. When a fork can pierce the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes. When vegetables are done, serve on plate with several slices corned beef on top of vegetables.

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March is National Nutrition Month

MediLodge of Howell celebrates National Nutrition Month and encourages you to incorporate healthier food in to your diet. Nutrition involves monitoring the food and drink that is necessary for living. Nutrition is important for living a healthy lifestyle. By practicing proper nutrition, you can have a healthy body and long life. There are some things you should know about nutrition and the information in this article can help you with a few tips to show you just how easy it is to incorporate good nutrition into your life.

We eat vegetables both cooked and raw. Which is better? Raw vegetables have their advocates. But current studies show that most vegetables have higher nutritional value and are more digestible when cooked. Carrots and cabbage are tasty eaten raw, but many vegetables are palatable only when cooked. Steaming is the best method to retain food value.

March is National Nutrition Month

March is National Nutrition Month

Seniors can live longer, stay sharp mentally longer and maintain a high quality of life longer, with good nutrition every day. Brightly colored fruits and vegetables help keep bones stronger, which reduces the risk of fractures. The nutrients in fruits and vegetables can also reduce recuperation times in the event a fracture occurs.

Introduce food to your young children gradually. If they are small, expect them to want to touch and smell the food first. Don’t chide then for doing this, or they may have a negative impression of the food and refuse to eat it. Help them to get a grasp on the color, texture, and smell of the food.

As stated earlier, nutrition includes monitoring the food and drink that is necessary for living. Nutrition keeps people healthy and proper nutrition is essential for a long life. Using the information in this article, you can practice proper nutrition and live a long and healthy life.

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MediLodge of Howell

MediLodge of Howell

November is National Good Nutrition Month

By Chris Burchell, Executive Chef, MediLodge of Monroe

Everyone put away their summer clothes and get out the cold weather gear! It is sad to see temperatures sinking into the 40’s, but there is nothing like the changing of the seasons! One of nature’s greatest accomplishments is the changing of the seasons, and it only last for a brief period, starting right about now. November will find the leaves in their full glory. November also happens to be National Good Nutrition month. A wise theme for what is inevitably the start of the holidays, and so shrewdly placed just after Halloween!

I believe everyone can boost the nutrition of their daily diet without having to make serious significant changes. It is safe to say, however, that getting rid of as many prepared food items from your pantry and refrigerators is paramount to having any real kind of accomplishment in the area of nutrition.

MediLodge of Monroe

Simple changes like subbing celery and peanut butter or roasted nuts for chips, can make an immediate impact. Eating multiple small meals, 5 or 6, per day takes a little bit of planning and commitment, but can boost metabolism and have you finding yourself shedding unnecessary ounces of weight without even exercising.

One of the best ways to boost nutrition that I’ve seen the federal government attempt to implement was the idea of incorporating as many different colors on your meal plate as possible. It is simple and brilliant all at the same time…. most of the nutritious components in our food is grouped into certain foods. These groups of foods/nutritional components coincidentally enough fall linearly into certain color groups. Red fruits and vegetables are colored by natural plant pigments called “lycopene.” Lycopene, in tomatoes, watermelon and pink grapefruit, may help reduce risk of several types of cancer, especially prostate cancer. Orange/yellow fruits and vegetables are usually colored by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Green foods get their hue from chlorophyll, a natural blood purifier that increases red blood cell count and helps the liver and kidneys eliminate toxins. The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

MediLodge of Monroe invites you to enjoy this delicious recipe!

Pasta Primavera

Ingredients:

3 carrots, peeled and cut into thin strips

1 bunch asparagus, woody stem removed, cut into 1 inch peices

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 lb. mushrooms, sliced

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1-1/2 tablespoons dried Italian herbs

1 pound short pasta (Penne, Farfalle, Etc.)

1 container grape tomatoes, halved

1/2 cup grated Parmesan or Asiago

pasta

Directions:

Preheat the oven to 450 degrees F.

  1. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes and adding tomatoes, about 20 minutes total.
  2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Season the pasta with salt and pepper, to taste. Sprinkle with the cheese and serve immediately.

Bon Appetit!

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Monroe

MediLodge of Monroe

30 Ways to Sneak More Fruits & Vegetables Into Your Diet

We all know that fruits and vegetables are an important part of our diet, but sometimes it can be difficult to come up with ways to work them in to our daily meals.  MediLodge of Yale‘s dietary team have come up with some clever and unique ways to work them in to our diet.  If you have any great ideas, we’d love to hear from you in the comments!

fruit veg heart

Breakfast

1. Add blueberries to pancakes, waffles, or muffin batter

2. Mix raisins, diced apple, or dried apricots into oatmeal

3. Add peppers, onions, spinach, broccoli, or shredded carrots to a morning omelet

4. Make a smoothie with fruit, low-fat yogurt, and ice

5. Add peppers and onions to hash browns, and serve with a little ketchup on the side

6. Top a toasted waffle with warmed applesauce

 

Lunch & Dinner

7. Top a pizza with mushrooms, peppers, onions, or pineapple

8. Put a slice of avocado on a regular sandwich

9. Add mushrooms, peppers, onions, or diced carrots to spaghetti sauce

10. Place a few slices of tomato on a grilled cheese sandwich

11. Add some extra mixed vegetables to soup

12. Add celery, onions, carrots, or peppers to meat loaf

13. Place sliced bananas on a peanut butter sandwich instead of jam

14. Add apples, grapes, or raisins to chicken salad

15. Spread some cranberry sauce on a turkey sandwich

16. Top pork chops with apples, pears, or raisins

17. Roast fish under a layer of lemon, orange, or lime slices

18. Add layers of frozen spinach or eggplant to lasagna

 

Sides and Snacks

19. Top a baked potato with salsa

20. Replace half of the oil in a recipe with applesauce when baking

21. Slice a sweet potato, toss with a little olive oil, season as you wish, and bake to make sweet potato chips

22. Add mandarin oranges or diced pears when making Jell-O® salad

23. Mix dried fruit with almonds, and add few M&M’s®

24. Stir fresh fruit and granola into yogurt

25. Use broccoli or diced pepper in macaroni and cheese

26. Blend cooked cauliflower into mashed potatoes

 

Dessert

27. Choose fruit sorbet instead of ice cream

28. Enjoy a baked apple stuffed with raisins and topped with a drizzle of caramel sauce

29. Dip strawberries in chocolate syrup and top with low-fat whipped cream

30. Roast pears with honey and a sprinkling of ginger.

 

From the desk of Charlene Wheaton (CDM) and Chef Bob

MediLodge of Yale

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

Vibrant Produce

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