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!
Author: Carroll
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.
Bid on Vibrant Pop Art and Support Our Hospital
Love pop art and supporting your community hospital? Bid on four pieces from artist Steve Kaufman, former assistant to Andy Warhol, during the Carroll Hospital Auxiliary Ball’s online auction.
Baked Chicken Veronique
Grape season is here! A choice fruit for late summer, grapes are full of powerful antioxidants. Many of us are familiar with the study that came out years ago that left the media presenting the suggestion that we should drink one glass of red wine a day for our heart health. This is because the powerful antioxidant resveratrol has been shown to help prevent damage to blood vessels and reduce out “bad” cholesterol, known as LDL. However, alcohol is considered a toxin and can be damaging to our health. So how do we get resveratrol in our diet without red wine? Grapes. You can also find it in other fruits, such as blueberries and blackberries. Grapes are a common snack, but most people don’t use them in their cooking. This recipe is a unique sweet and savory way to cook with grapes and get some heart-healthy antioxidants in your system!
Corn Salad
Corn gets a bad reputation for spiking blood sugar, but there are benefits to this misunderstood starchy vegetable. Corn is a good source of fiber, which can actually help reduce an extreme fluctuation in blood sugar. This recipe has extra fiber added through the additional veggies, and the protein from the cottage cheese can also help reduce blood sugar spikes. Corn is also a good source of nutrients, such as zeaxanthin and lutein, which are carotenoids that may help improve eye health.
Zacusca (Eggplant Pepper Spread)
Eggplant may be a challenging vegetable for many to cook. It doesn’t have a ton of flavor on its own, but it does a great job of soaking up the flavors of other things. Think of eggplant as a flavor sponge. This is one of the reasons you’ll see it baked or grilled as a cooking method, because it soaks up all that deep smoky flavor. An eggplant is mostly water, so it doesn’t have much caloric value. While it’s not very nutritionally dense as far as vitamins and minerals, it does have a decent amount of fiber and is rich in phytochemicals, such as anthocyanins, which are powerful antioxidants. These are particularly dense in the skin of the eggplant.
Traditionally, zacusca recipes remove the skin from the eggplant, but if you’re using a food processor, the skins will break down into the spread. Just give them a rough chop first. Alternatively, you can stuff your leftover skins like you would a stuffed cabbage. Then if you topped that off with the zacsuca, what a meal that would make!
Eight Tips for Breastfeeding Success
While expecting a baby, you think about getting the room prepared, picking names, registering for gifts and maybe taking a childbirth class. But, after having a baby, many parents wish they would have learned more about breastfeeding and how to be successful.
In honor of National Breastfeeding Month, here are eight tips I wish someone had told me about breastfeeding when I was young (and not a lactation consultant!):
Take a breastfeeding class before delivery.
Carroll Hospital offers a virtual class once a month. Breastfeeding is natural, but there is a learning curve for all new mothers and their infants.
It’s all about the latch!
Breastfeeding should not hurt if the infant latches properly with a wide-open mouth. Have the lactation consultant work with you in the hospital during your stay.
Learn different ways to hold the baby as you nurse.
Lying down to nurse can be helpful when you are tired.
Feed throughout the night at first.
This will help bring in an excellent milk supply and assure that your baby will start gaining weight quickly.
Babies are fussy, irritable and eat a lot the second day and night.
Feeding frequently is called cluster feeding. It is normal newborn behavior. The baby needs to cluster feed to bring in your milk supply. It is exhausting, but it will not last too long.
Use it or lose it.
The best way to make more milk is to feed the baby. An “empty” breast makes more milk.
Don’t wait too long to introduce a bottle.
By 3 to 4 weeks of age introduce a bottle of your pumped breastmilk to your baby and learn how to pace bottle feed (which gives your baby more control of the feeding pace).
Attend a breastfeeding support group.
Mother-to-mother support is so helpful to continuing your journey and help you meet your goals! Carroll Hospital’s breastfeeding support group meets weekly.
Angela Baublitz, RN, IBCLC, is a lactation consultant in Carroll Hospital’s Family Birthplace.