Diabetes is a disease that occurs when an individual’s blood glucose, also called blood sugar, is too high. It affects 37 million Americans, including adults and children. When diabetes is not managed properly, it can damage eyes, kidneys, nerves and heart, and it is linked to some types of cancer.
Author: Carroll
Pumpkin Chili
Chili is the ultimate comfort food for fall! It signals cool weather, family gatherings and football. This recipe is even more reminiscent of fall because it includes pumpkin. This adds a nice mild sweetness that pairs well with the spices found in chili. The thing that really makes a good chili, though, is the beans. A variety of beans adds textural interest to the dish and a ton of heart- healthy fiber, plus plant-based protein. The combination of the two in addition to the pumpkin flavor are sure to leave you feeling satisfied—both in your tummy and in your soul! If you’re looking for a little extra nutrition boost, try swapping out sour cream for plain 2% Greek yogurt as a topping, adding protein and probiotics.
Feta Pumpkin Dip
We’re knee deep in pumpkin season now! There are so many fun types of gourds to try, and you can use any of them in this recipe. Overall, winter squash is an excellent complex carbohydrate, with 2 to 3 grams of fiber per cup and an incredible source of vitamin A. The feta and Greek yogurt add fulfilling protein to this dish as well. This recipe not only makes a satisfying snack when paired with hearty, seed-laden crackers or veggies to dip in it but is also a tasty topping or spread to other dishes like soups, salads or sandwiches.
Cod with Miso Squash Puree
If you haven’t already, add miso to your seasoning repertoire! From a culinary standpoint, it is full of rich, savory umami flavor and it’s an excellent addition to sauces, marinades and spreads. But there are potential health benefits to miso as well. Miso paste is a seasoning used throughout East Asia and is known by many names. It’s been a staple for thousands of years, with evidence of its use dating back to around 500 BCE. If it’s been around that long, you know it’s good stuff!
Despite miso’s long history, research on its health benefits is new and few. As a fermented food, it seems to have many of the same health benefits of products we may be more familiar with, such as yogurt. Miso also seems to share many of the health benefits we from soy food, as it’s often made from a combination of soy and rice. It’s rich in isoflavones, which have been shown to help fight cancer and inflammation in the body. This cozy fall recipe will be a new favorite!
Serves: 2
Ingredients:
Asian Ginger Marinade
- 1/2 Tablespoon maple syrup
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon olive or avocado oil
- 1 garlic clove, grated
- 1/2 teaspoon fresh ginger, minced or grated (about 1/2”)
- 1/2 cup finely chopped parsley
- 3/4 – 1 pound cod fish fillet
Butternut Squash Puree
- 1 medium butternut squash
- 2 teaspoons olive oil for roasting the squash
- 1 Tablespoon olive oil
- 1 Tablespoon white miso
- 1/4 teaspoon fresh ginger, grated
- 1–2 teaspoons lemon juice
Start by roasting the butternut squash. Preheat the oven to 400 degrees. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down on the baking sheet and cook in the oven for 30-40 minutes, until softened. Test with a fork.
While the squash is roasting, make the fish marinade by combining the maple syrup, low sodium soy sauce, rice vinegar, oil, garlic, ginger and parsley in a small bowl.
Place the cod into a baking pan just large enough to hold the fish*. Pour the marinade over the fish. Marinate from 30 to 1 hour while the squash is cooking. Once the squash is done scoop out the flesh of the butternut squash into a food processor. You should have about 1 1/2 – 2 cups.
Process the butternut squash with the butter, miso, and ginger until smooth. Add lemon to taste. Cover to keep warm. Put the cod into the oven, roast for 8-10 minutes until the fish is just barely cooked through and the edges flake easily with a fork. Don’t overcook. Divide the squash puree between 2 plates, Top with the fish. Spoon a few teaspoons of the pan juices over the fish.
Garnish with finely chopped fresh cilantro and microgreens (optional). Makes two servings.
Nutrition Facts:
Serving size: about 1 cup of squash and 1 fish fillet
Calories: 314; Fat: 8g; Carbs: 18.3g; Fiber: 2.3g; Protein: 44.9g; Sodium: 677mg
Recipe adapted from https://eatwellenjoylife.com/asian-cod-with-miso-butternut-squash-puree/
ReVital Program Provides Specialized Cancer Rehabilitation
Cancer is tough on your body and mind. But there is hope. Cancer rehabilitation can help you regain your health and well-being by addressing physical and cognitive issues.
Carroll Hospital has partnered with LifeBridge Physical Therapy in collaboration with NovaCare to provide specialized cancer rehabilitation called the ReVital program.
Squash Mac ‘N Cheese
Squash as a pasta sauce base may sound unusual, but this is something community nutrition educator Dana Mealing, RDN, LDN, has been serving up for years— and it has yet to be rejected by picky eaters. This is a great way to make a rich, flavorful pasta sauce that is thick and creamy without adding extra saturated fat, and the bright orange color gives the illusion of being extra cheesy, making it irresistible to kids. This sauce is also great for smothering other veggies like broccoli and cauliflower. If you’re looking for a unique way to get more veggies in your diet this fall, you’ve found it! For an extra filling all-in-one meal, try using a pasta made from lentils or chickpeas!
Peer Recovery Specialists: Using Life Experiences to Help Others
At Carroll Hospital, we are fortunate to have three hospital-based peers and one community Overdose Survivors Outreach Program (OSOP) peer. Mike, Megan, Scott and I have our own unique story of how addiction and/or mental health took control of our lives and how we overcame those struggles.
Sweet and Savory Red Pepper Soup
Red peppers can make a delicious addition to any meal, but serving them roasted really brings out their sweet, rich flavor. Peppers are an excellent source of many vitamins, such as vitamin A, E, C, B6 and B9, along with minerals such as folate and manganese. The vitamin C in red peppers is something that stands out. Research shows the average red bell pepper has over 300% the daily recommended amount of vitamin C. Compare that to an average orange that has about 90% the daily recommended amount. This high vitamin C content gives red peppers a powerful antioxidative effect, which scientists are researching as a way to alleviate arthritis.
Tradition and Technology Converge at 33rd Carroll Golf Classic
When Carroll County General Hospital opened its doors in 1961, its slogan “The Hospital You Need,” could not have been more appropriate. For the first time, those who were sick or injured — as well as those celebrating the new addition of a baby to the family — came to the hospital on the hill. The hospital was a grassroots effort that brought the community together as the residents realized they needed a hospital in order to grow.
Baked Endive and Apples with Gorgonzola
Endive is a leafy green that isn’t used all that often. While several different varieties are available, Belgian endive is what’s often found in the grocery store. This veggie has a unique taste; it’s sharp and bitter when raw, but when cooked, it sweetens and develops a complex flavor. Endive is also an excellent source of vitamin A, containing 14% of your daily needs; Folate, 39%; and Manganese at 20% of daily needs. It is also high in vitamin K — at 220% of your daily values. Keep this in mind if you are on an anticoagulant (blood thinner) such as Warfarin or Eliquis. Vitamin K, which is found in many leafy greens, acts as a coagulant. That is not saying don’t eat dark leafy greens. But the important takeaway here is to eat a consistent amount of these veggies day to day, and let your doctor know if you plan on changing your intake.