Three Easy, Delicious Recipes That Are Healthy Too

By Kim Weleba, R.N.

healthy recipes, foster care, children, youth, healthy, lifestyle, nutrition, easy recipes, vegetables, fruitsFebruary kicked off a new focus on better health and nutrition on the Hillsides campus.  Children and staff tried jicama, edamame, mango, and kiwi in new ways. Informative posters were placed in the kitchen along with samples of featured items.  With our dietician’s approval, we added some new recipes to our lunches and cottage meals so that kids and staff could try a new healthy fruit or veggie. I am sharing this edamame salad recipe from Cooking Light that was a big hit for us and will no doubt be for you too.

Sesame-Carrot Edamame Salad

Ingredients

8 cups water
1 1/2 cups frozen shelled edamame
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons dark sesame oil
1/2 teaspoon sesame seeds
1/4 teaspoon kosher salt
1 cup shredded carrot
1/4 cup sliced green onions

Preparation

  1. Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.
  2. Combine cilantro, vinegar, sesame oil, sesame seeds, and salt in a medium bowl, stirring with a whisk. Stir in edamame, carrot, and green onions, and serve.

Here are two more tasty healthy recipes to try:

Garlic  Kale

Ingredients

One bunch kale
2 tablespoons olive oil
4 gloves garlic, minced

Preparation

  1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
  1. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Source:  Allrecipes

Strawberry, Spinach, and Kiwi Salad

Ingredients

2 tablespoons raspberry vinegar
2 1/2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite-size pieces
1/2 cup chopped walnuts
8 strawberries, quartered
2 kiwis, peeled and sliced

Preparation  

1.Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.

2.Combine spinach, nuts, strawberries and kiwi in a salad bowl.  Toss with raspberry dressing.

Source:  Allrecipes


Kim Weleba, Hillsides nursing office supervisor, has been a nurse at Hillsides for 25 years .  Her passions are cooking, recipes, and establishing a healthier eating environment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Hillsides Community Blog

CREATING LASTING CHANGE

The Daily Post

The Art and Craft of Blogging

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: